Turkey noodle soup

Facing turkey saturation point? Give your future-self a gift. Get acquainted with this recipe and make yourself a batch for mid-Jan. This is a health boosting, thrifty dish that keeps on giving.Read more

Pickled Red Cabbage

A colourful accompaniment to any meal, you could even jar your pickled red cabbage it and give it as a gift to a foodie friend.Read more

Kimchi

This traditional Korean side dish makes a delicious vegetarian addition to meals. It is made with with a variety of seasonings, including garlic, ginger and chilli. Your kimchi is delicious eaten straight away or up to 12 months after it's first made.Read more

Italian soup with pearl barley

Full of pearl barley, this is a truly hearty soup that will keep you feeling full after lunchtime. Improvise with this recipe using any vegetables or pulses you have to hand.Read more

Mark's preserved lemons

A jar of preserved lemons will brighten up your kitchen and put an end to popping to the shops for a single lemon. Preserved lemons taste great in a tagine or with chicken and fish.Read more

Mark's garlic and herb croutons

Croutons are a great idea for when bread has gone stale. Serve with salad, soup or anything you like.Read more

Steamed bread pudding

Bread pudding is a great way to use up stale and leftover bread. This savoury alternative to the classic pudding makes a lovely side for a saucy dish or stew.Read more

Cod cheeks with butternut squash

This dish includes a lot of our favourite autumnal and winter ingredients. We’ve used cod cheeks which are a lovely part to eat but all too often overlooked and wasted.Read more

Nicholas' sourdough crisps

Did you know that you can make crisps from leftover sourdough bread? Here's the recipe for turning crumbs to crisps. Serve them with cheese or chutney.Read more

Richard's pear butter

Pears are a delicious seasonal fruit, but they ripen and go off so quickly. If you've got more pears than you can eat, turn them into pear butter that'll keep for ages.Read more