If you're giving up meat for Lent try these delicious carrot keftedes from Maria Elia's excellent book Smashing Plates, one of the cookbooks that impressed me most last year.
A simple and impressive recipe to serve for pancake day. Although apricots are obviously at their best in the summer you should be able to find imported ones from countries such as South Africa and Chile.
I first met winemaker Wilhelm Coetzee back in 2006 when he was working for Flagstone. He's now working at Durbanville Hills and this is his favourite 'braii' recipe.
'Pulse' is a word that may not make your heartbeat race but Jenny Chandler's new book of that name is full of deliciously inventive recipes for these versatile legumes. Here's a bright spicy soup to try.
A show-stopping lemon meringue pie with a fashionable twist from Will Torrent's Patisserie at Home - a great book if you aspire to cook like a pastry chef (but don't be daunted. The instructions are particularly clear.)
If you’re looking for something a little different to serve for dessert on Friday (which in case you’ve forgotten, guys, is Valentine’s Day) how about a dessert martini?
An elegant, quick roast from Fran Warde's New Bistro that makes the best of in-season rhubarb. You could even serve it on Valentine's night.
One of the simplest Chinese recipes but a perfect one for the Chinese new year according to cookery writer Fuchsia Dunlop, author of the brllliant Every Grain of Rice
You may recognise this shot as one of the rolling images on our home page which were taken by photographer Jason Ingram and styled by Genevieve Taylor. The dish was so delicious I had to pass on the recipe which comes from Louise Walker's Aga Roast.
An elegant main course recipe* from one of my favourite food writers Sue Lawrence's A Cook’s Tour of Scotland that would be a great option for a haggis-free Burns' Night supper.
If you’re making a dish as simple as fondue you need to use top quality cheese. Emmental and Gruyère are traditional but once you’ve got the hang of it you can play around with other alternatives.
This was the dessert I raved about at Blackfoot in Exmouth market the other day and which I was thrilled to see was in their consultant chef Allegra McEvedy's terrific new book Big Table, Busy Kitchen. I know we're not supposed to be eating puds in January but make an exception for this one.
French onion soup is one of the classic French bistro dishes, famously served to late night Parisian partygoers. But if you don't feel up to it at 2am or whenever you roll in, it makes a restorative lunch for a chilly, winter weekend.
If you're planning a wassail celebration at home try my favourite warming recipe for mulled cider.
A fresh, zesty citrus-based punch that’s packed with vitamin C. It obviously tastes best if you squeeze the fruit yourself but bought freshly squeezed juice is fine if you’re short of time.
I've always been intrigued by Oysters Rockefeller, described by the great Simon Hopkinson in his latest book* as "the best hot oyster dish I know". Here's his recipe.
A lovely serving suggestion from Trine Hahnemann's inviting book Scandinavian Christmas. The preserved plums couldn't be simpler.
I have to admit I was never very grabbed by the idea of egg nog until I tried it out for myself and discovered just how delicious it is - like velvety, vanilla-and-rum-scented air.
Syllabub - a velvety-smooth concoction of sweet wine and cream - is one of the great English desserts, dating from the 16th century. At this time of year I like to make it with orange rather than lemon, topped with an irresistibly crunchy mixture of orange zest and sugar.