When the Vermont power goes out midway through her baking, Carol Egbert can’t even see to paint let alone save her crumb cake. Four hours later and with the cake suffering a less than perfect oven experience, she finds it still tastes great for breakfast or dessert.

A recipe from Ponti’s Italian Kitchen – a tasty and hearty sauce for your pasta.

Cooking chicken soup can be an all day affair but by beginning with chicken broth and a rotisserie chicken from the market, I had a full flavored, body-and-soul warming soup ready in less than an hour. Here’s how I did it:

A warming and substantial dish using wedder lamb (mutton) that will leave you satisfied on a cold evening,

A hearty broth using wedder lamb (mutton) ideal for warming you up on those cold winter evenings. Ladle generous portions into deep bowls (garnish with chopped parsley) and enjoy!

A delicious winter warmer using wedder lamb (mutton) that is best served with buttered cabbage and mashed potato.

Leiths graduate, Angela Malik worked at Bidendum and Vong. Recently launched, her eponymous, Acton-based cookery school focuses on Asian cuisine via the prism of the five taste sensations – hot, sweet, salty, sour and umami.

We know it’s the season to stuff yourself stupid, but when the guilt kicks in you’ll want feel better about yourself and one great way to do that is to eat vegetarian. To help out we have some tasty, meat-free recipes from Vanilla Black London’s only fine-dining vegetarian restaurant and one recommended in the Michelin Guide.

Nothing beats the flavour of homemade mincemeat; this recipe is spiked with Bottlegreen Cox’s Apple and Plum Cordial. Any left over mincemeat can be kept for longer by either freezing or adding a good slug of brandy.