Winter

Veteran chef Guy Grossi shares his recipe for these rich and gently spiced pork sausages.

You too can make the pita-topped creation that combines layers of chickpeas, meat and yoghurt for a deeply comforting result.

These tasty fingers of butterscotch-topped shortbread are an ideal balance of sweet and salty flavours.

Lebanon's answer to steak tartare uses parsley, basil, spring onions and a trio of spices as a counterpoint to rich wagyu.

Utterly simple and with a speedy curing process, these sardines make a quick and easy light lunch with some crusty bread or an effortless starter as part of a larger menu.

These toasties are a riff on the time-honoured move of sandwiching leftover Bolognese sauce between two pieces of bread. Amen to that.

If you took palak paneer and stuffed it into a roti, you'd be halfway towards these deliciously unconventional toasted wraps.