Very excited about this dessert as it’s festive and a great alternative to pumpkin pie for Thanksgiving. Oven at 190°C. Use a 20-21cm diameter fluted pie dish Sweet shortcrust pastry I make mine from: 200g plain flour120g butter1 egg yolk1 tbsp caster sugarpinch saltVery cold water Prepare the pastry and wrap in cling film. Leave…

Tuiles are useful but impressive things to make. They are a boost to a quick dessert of ice cream or poached fruit. I hadn’t made them for ages but, for an impromptu lunch party, they were just the thing. They are a good way to use up a spare egg white left over from making…

Marcus Wareing prepared this dish as a skills test on Masterchef. These challenges are fascinating and this recipe was extra exciting as it not only seemed achievable in the time allowed but just what I would like to eat. This is my interpretation. 8 scallops1 cauliflower4-5 shallots, peeled and very finely choppedButterCurry powder2 slices of…

Butternut squash is the new courgette; easy to grow, versatile and a fixture on the shelves in supermarkets. We have had a bumper crop this year. As well as soups and mashing them with butter, they are great in a tray of roasted vegetables. Plan how long each vegetable takes to cook and keep adding…

I am not fond of ‘wrapped’ fruit or vegetables but, as this recipe leaves the Parma ham loose and crisp, it suits me well. An alternative is to omit the gorgonzola and instead serve the dish with shaved slices of Parmesan cheese scattered on top. Either make a brilliant starter or lunch meal for late…

I love the mindset of Italian cooking; simple but with crucial ingredients. Biscotti are a case in point. Flour, sugar, almonds in their skins, lemon rind and a hint of fennel seeds. Of course you can leave out fennel seeds if you must – and I am not usually the greatest fan – but here…

A dish of carrots roasted with cumin and served with feta is a great favourite but I wanted a roasted carrot salad to take to a party. I had been trying out carrot salads during the summer but none quite hit the mark. However, I found references to Yotam Ottolenghi’s salad and, no wonder. Restrained…

Buckler leaf sorrel or French sorrel (Rumex scutatus) was new to me but I was kindly offered some. Low to the ground with small, shield-shaped leaves, it has a tangy flavour and is delicious in salads, and especially delicious scattered over poached salmon. I found it less sharp than regular sorrel. The use of sorrel…

This is a delicious dish for allotment holders. It uses up courgettes, young spinach leaves and herbs but feel free to add any number of other vegetables. I like to keep some bite to them. Chickpeas, tahini paste, garlic and lemon juice are all used – a deconstructed humous. 2-3 courgettes, cut diagonally into 1cm…

There are so few recipes for turnips. Try them in earthy soups or lamb stews – a well considered navarin of lamb is special. Russian salad is bland without including a turnip to take away from the sweetness of the other vegetables. The French have a way with them and this recipe, based on one…