“There’s something undeniably celebratory about a dish wrapped in crisp, golden pastry, especially when it gives way to golden, roasted cauliflower and a rich, creamy custard. These cheesy cauliflower nests make for an excellent vegetarian centerpiece, offering comfort and elegance in equal measure. The cauliflower, cut into six individual wedges, gets tucked into filo nests, then a gently spiced custard, fragrant with nutmeg and cloves, seeps into the crevices and binds everything together. Much of the work can be done ahead – the filo nests can be assembled and refrigerated the day before, ready to bake when needed, and so can the custard – which makes this dish a stress-free option for festive gatherings.” – Yotam Ottolenghi.

Warm pickled apples and a celeriac remoulade make the perfect partners for this crispy-skinned porchetta.

Take an underrated ‘retro’ cut and give it the Woolworths inspired comeback it deserves.

This chicken dish is like a little piece of home, plated up with plenty of love and an abundance of flavour.

The humble cauliflower becomes a roast with the most, adorned with burnt butter and raisins.

Skye Gyngell shares this minimal-waste lamb shank recipe, perfect for a well-planned feast.

The humble roast chicken gets a juicy, flavour-packed boost with the addition of a porcini and apricot stuffing.

"Perfect for a traditional Good Friday meal (or any day of the week), this pie is pure comfort, with varied flavours and textures making each mouthful a delight. Feel free to vary the ingredients according to what’s available at the market or fishmonger." – Michael James

Taking a popular cut of lamb raised on a flavoursome native shrub, Nornie Bero gives the classic Sunday roast a must-try Australian update.

“Standing rib has everything: a thick layer of creamy fat that becomes crisp and golden, marbling through the meat and adding flavour; and rib bones that keep the meat moist and juicy (and are great to chew on). This magnificent roast should be served with all the trimmings, and gravy made with the pan juices.” – Adrian Richardson

"You can't eat lamb without mint sauce," says Matt Moran of this recipe for his signature lamb shoulder.

What's Christmas without a tasty pork dish fringed with crackling?

This creamy, cheesy potato and celeriac gratin is the type of dish that comfort food dreams are made of.

There's nothing saintly about this beauty of a dish – it's all decadence. The rich, sweet-and-savoury sauce coating these melting lamb shanks makes every mouthful a memorable one, especially when served over an impossibly smooth and buttery Paris mash. Prime your ovens, people – you're going to be making this one all winter long. You'll need to start this recipe 3 hours ahead.

Trade up the beef for this salmon wellington, perfect for lighter-style entertaining.