Mustard is mainly used as a condiment, something we put on the side of our plates, but what some of us don’t know is that it is also an ingredient. There are two varieties of Maille mustard Dijon and Wholegrain, stirring in just a couple of tea-spoonfuls of either, really adds piquancy and depth to casseroles, sauces and gravies alike. These recipes are just perfect for beating those winter chills, so embrace the forthcoming winter months and experiment with Maille mustard.

Sometimes the simplest of dishes taste the best – such as this very tasty pasta main course.

Succulent fish fillets topped with melting Red Leicester cheese taste superb – especially when served with a delicious aubergine and tomato salsa. This is a fabulous dish for a special occasion, yet it’s really easy to make.

A tasty, warming dish for a chilly day.

Created by Michel Roux jnr. these are simple to make and would be a tasty treat on their own, or to accompany other dishes.

A nice development on the traditional cheese souffle.

A veritable volcano of oozing chocolate excitement – great for parties and a brilliant way to use Betty’s Devil’s Food Cake Mix.

A healthy and interesting lunchbox salad for children and adults alike.

September brings with it an array of gorgeous seasonal produce such as blackberries and apples. It’s also the perfect time of year to enjoy onions, as this delicious vegetable is at its freshest and best tasting. Olive oil specialist Filippo Berio has produced the following mouth-watering recipe which incorporates onions and is ideal as either a snack, starter or as part of a main.

You can’t buy the KitchenAid 90 cookbook in the shops, you have to buy the iconic mixer and get it free. Not that you’d need much incentive to buy such a wonderful gadget. We have three recipes from the book to tempt you. Crab cakes with mango and sweetcorn salsa, Tortilla Pasqualina and Chocolate, apricot and Szechuan pepper tartlets