Vegetables

The perfect antidote to the rich, festive fare we all find ourselves indulging in at this time of year. It really brings the best out of simple seasonal ingredients.

Enriched with familiar Christmas flavours, these tender lamb shanks in their rich, boozy sauce are a nice change if you fancy something different this year

A layer of crispy golden cheese takes a standard broccoli side dish to new heights

Lean turkey steaks cook quickly, are a good source of protein and absorb the flavours of this smoky, rich sauce, which is packed with four of your 5-a-day

This simple tart is bursting with autumnal flavours. It works well as a midweek meal, served with buttery wilted greens, or you could make individual tarts for a supper-party starter.

Often called Scotland’s national soup, cock-a-leekie dates back to the 16th century and remains a traditional course at Burns Night and St Andrew’s Day suppers. However, it likely began life in France, as a chicken and onion soup. Rice or barley is sometimes used to make it thicker, while prunes are a hotly contested addition.

An umami-packed beef stew enriched with a dauphinoise-style parsnip crust.

Spaghetti and meatballs is a comfort classic – we’ve given it a fresh twist to perk up your taste buds

Puy lentils are a storecupboard powerhouse. A good source of both protein and fibre, they stack up nutritionally and are also super versatile in the kitchen. Use them instead of the beef or lamb mince you’d traditionally use in a lasagne, spag bol or moussaka – either entirely or in part – for a fibre-boosted version of your favourite family suppers