Mushroom Burgers with Beetroot Slaw

Artichoke Olive and Pecorino Salad

Roast Shoulder of Lamb with Mushrooms Balsamic Vinegar and Potatoes Dauphinoise (Marco Pierre White)

Perfect Braised Red Cabbage (Felicity Cloake)

(Serves 6-8)
50g butter, plus extra to serve
1 red onion, finely chopped
1 cinnamon stick
¼ tsp ground cloves
¼ tsp ground nutmeg
1 red cabbage, cored and cut into irregular chunks
1 sharp eating apple, finely chopped
3 tbsp muscovado sugar
150ml balsamic vinegar
2 tbsp cranberry sauce

Melt the butter in a large pan over a medium heat and add the onion. Soften in the butter for a few minutes, then stir in the spices and cook for one minute.

Tip in the cabbage and saute until shiny and well coated. Add the apple, sugar and vinegar, reduce the heat to low, stir well, cover and cook for 45 minutes, stirring occasionally to ensure it doesn’t stick.

Stir in the cranberry sauce and cook for another 25 minutes. Season well and stir through a knob of butter before serving. You can also store it somewhere cool for a couple of days, then reheat to serve, if you prefer, adding the butter during the reheating.

Hot and Sour Chicken Noodle Soup

Mini Moroccan Lamb Pittas with Sticky Onions

Roasted Pepper Parcels

Butternut squash caponata

This stew-like spread can be used on bruschetta or tucked into sandwiches – try it in a toasted sandwich with mozzarella. It also works really well on pizza or stirred through pasta.

Serves 8
1 medium butternut squash, peeled, seeded, and cut into small cubes
Olive oil
3 tbsp raisins (preferably golden)
3 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 onion, chopped
3 garlic cloves, crushed
1 fennel bulb, finely chopped
1 tbsp maple syrup
1 tin of chopped tomatoes
3 tbsp green olives, chopped
3 tbsp capers, rinsed
Salt and black pepper

1 Toss the butternut squash cubes in olive oil and sprinkle generously with salt. Spread in a single layer on a baking sheet and roast at 210C/425F/gas mark 7 until just tender – about 25 minutes.

2 Put the raisins and vinegars in a small bowl and set aside.

3 Heat 2 tbsp oil in a large pan over a medium heat until shimmering. Stir in the onion and cook until soft, 3-5 minutes. Add the garlic and fennel and cook for another 5-7 minutes until they turn golden.

4 Add the maple syrup, the vinegar and raisins, squash cubes and about ½ tbsp salt. Reduce the heat to medium and cook for a couple of minutes, stirring until the squash is coated with the rest of the flavours.

5 Stir in the tomatoes, olives and capers. Turn the heat down to medium-low and cook uncovered for 15-20 minutes, stirring frequently until the mix is thick and almost sticky, the vegetables tender and nearly falling apart. Taste for seasoning.

6 Cool to room temperature and serve. It will keep in the fridge for several days as the flavours develop.

Recipe supplied by Emily Vikre, fiveandspice.com

Toad In The Hole and Red Onion Gravy (Prue Leith)

Gazpacho (Hugh Fearnley Whittingstall)