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.

Crisp little filo parcels bursting with Christmas flavours, perfect as a starter or drinks nibble. Make ahead of time and simply reheat just before serving.

Easy to make, these little tartlets can be frozen uncooked and simply cooked to golden perfection when unexpected guests arrive.

The brilliant red Uchi Kuri, or onion squash, from Japan with its colourful hues are a delight even before it hits the pan, and its flesh always results in highly coloured dishes.

Be creative with your mash. All sorts of hearty winter roots can be combined with squash to make brightly coloured, chunky mashes. Coarse chopping preserves the individual flavours within a scrumptious matrix, so you get a whole symphony of autumn tastes and colours from one simple dish.

A simple recipe to liven up your lamb joint, that can be cooked on the barbeque or on a griddle pan inside.