The cookbook I've probably cooked most from this year is Sami Tamimi and Tara Wigley's fabulous Falastin which is all about the food of Sami's Palestinian childhood together with some more contemporary recipes of which this is one.
I've loved all of Meera Sodha's books but here new one, East, which includes vegetarian and vegan recipes from the Indian sub-continent to the far east may be the best yet. And I love the zingy fresh flavours of this mango salad.
With the first serious snow of the season you may be craving après-ski food but lack the time, energy or ingredients to rustle up a fondue or tartiflette.
One of the things that’s compensated for not being able to go to restaurants, as I explained here, is cooking with friends on Zoom.
Pulse-based soups like this black bean soup are super-comforting and warming in chilly weather. I rustled it up to use a batch of black beans my neighbour Jenny Chandler had given me and wouldn’t claim for a moment it's authentic but it is good!
If you've run through your pasta sauce repertoire several times during lockdown try this delicious penne in salsa di noci (penne in walnut sauce) from Christine Smallwood's lovely new book Italy: The World Vegetarian. It's really simple - as she says basically a walnut pesto.
A gorgeously hearty, warming vegetable-based dish from Gizzi Erskine's inspiring new book Restore which is full of and advice on how to eat ethically and seasonally.
I discovered this deliciously nutty bread in South Africa when I first visited back in the 90s and couldn't stop making it but had forgotten about it until I was reminded about it the other day by winemaker Bruce Jack. This is the version I put in my book The Healthy Lunchbox, adapted from one I was given by Silwood School of Cookery in Cape Town.
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 warming supper for a chilly winter evening.
I’m not a great one for ‘the perfect this’ or ‘the perfect that’ in recipes but if you’re a marmalade aficionado I promise you this is as good as it gets. Intensely fruity, thick and sharply flavoured.
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.
If you're a fellow potato fan you'll absolutely love this warming recipe from Jenny Linford's new book Potatoes.
Even if you don't normally bake it's worth taking the time at Christmas and what could be more perfect than this Polish spiced Christmas cookie recipe from Ren Behan's lovely book Wild Honey & Rye
I love a one tin cookbook and the latest that's caught my eye is Rosie Sykes Roasting Pan Suppers which she's written for the National Trust. This is less of a supper dish obviously than an indulgent cake but none the worse for that!
I love the idea of cooking everything in one dish (quick, easy, no washing up!) so Sue Quinn's book Roasting Tray Magic is right up my street.
I stumbled across a recipe for cooking spaghetti in red wine when I was researching my latest book Wine lover's kitchen. It sounded so bizarre I had to give it a try and can vouch for the fact that it’s delicious! It would be a bit expensive to make for a crowd so this quantity is designed to feed 2–3. And my version is dairy-free.
It's not often you go to a restaurant just for the potatoes but The Quality Chop House's confit potatoes are off the scale - crisp on the outside, meltingly delicious within. Fortunately for those of you who don't live in or near London chef Shaun Searley shared the recipe in his book The Quality Chop House which came out last year. (I also have my eye on the beef fat Hispi Cabbage!)
One of the most evocative cookbooks to have been published this autumn is Lori de Mori and Laura Jackson's Towpath, a series of recipes and reminiscences from the charmingly quirky Towpath Café. It's divided up month by month and this is in fact a September recipe but as squash is still in season and wonderful warming at this time of year it works equally well now.
This is just one of the amazing pies in Calum Franklin's The Pie Room which will happily give you projects to work through all winter (just as well in the circumstances!). He says it's for 'wintry days when the roads are blocked and you are snowed in' but I'd be perfectly happy to have it on a grey October or November day. However one can't argue with Calum's conclusion that it's 'rich, decadent and best followed by a nap on the couch'.
There was so much interest when I posted this pairing from 67 Pall Mall's new book Wine and Food in my Match of the Week slot recently that I had to follow up the the recipe from chef Marcus Verberne.