Roasted aloo gobi

This extra special vegan curry uses roasted cauliflower and potatoes to bring out their flavour. You can also serve as a side to meat curries

Spiralized butternut mac ‘n’ cheese

All of the comfort of warming macaroni cheese, with butternut noodles instead of pasta. Use this recipe as a base and experiment with other veggie noodles

Smoky braised brisket

This cheap, flavourful cut of meat is perfect for the smoky flavours of American and South American barbecue, ideal comfort food for a cold winter’s night

Chicken Kiev quesadilla

A seriously gourmet quesadilla. This easy, chicken-filled snack will curb your cheese cravings – serve warm and golden brown with your favourite dipping sauce

Pheasant & mushroom pastry puff slice

Looking for an easy way to use up tasty pheasant leftovers? This golden brown pastry parcel with a sherry and crème fraîche sauce makes a filling lunch or hearty supper

Samphire & lemony salmon linguine

Juicy, salty samphire works really nicely along with the tender fish in this lemony pasta dish

Stewed lamb

This dish, as with all stews, tastes best the day after it's made when the meat is tender and has soaked up all the flavour it can

Classic Italian lasagne

Theo Randall shares his authentic Italian lasagne recipe, with a creamy béchamel sauce and classic defined layers. Everyone's favourite family meal

Beef & swede casserole

This gluten and dairy free casserole is hearty and comforting, packed with chunky meat and veg. Simple to prepare, serve up with seasonal greens

Oregano halloumi with orzo salad

This affordable dish featuring slightly salty, herby halloumi is a great meat free meal. Any leftovers make a great take-to-work lunch for the next day

Cauli-kale sausage bake

This cheap, crowd-pleasing meal is easy, hearty fare. This needs hardly any prep and it's pure comfort food, with a good helping of veg and hot bubbling cheese

Easy Christmas turkey

The turkey is cooked high and fast like a chicken, giving it extra crispy skin. It needs longer to rest so the meat can relax and stay succulent