Cooler months call for comfort food. Dishes that are so satisfying your family will be happy to linger over their plates. From speedy and spicy weeknight curries to a showstopping weekend T-bone steak, we’ve got all the bases covered with this list of recipes encompassing stews, pastas and winter salads, as well as lamb, fish, chicken and vegie roasts. And don’t forget those hearty winter soups to keep any seasonal lurgies at bay.

T-bone steak with honey-roasted carrots and horseradish cream

“A T-bone is one of my favourite cuts. When it’s on the bone, meat is always sweeter... and there’s nothing better than chewing on the bone at the end of the meal!” – Matt Moran

Traditional stew and herb dumplings

Credit: Ben Dearnley

Matt Preston gets cosy with one of his favourite comfort food recipes.

Chicken noodle soup recipe

Chicken noodle soup

There's nothing better than a fragrant bowl of golden chicken broth studded with root vegetables and herbs. And the best part is it can all be made in one pot.

Roasted lamb cutlets with winter vegetables

This farm-to-table lamb dish heroes Australian produce in all its glory. Recipe from delicious. Harvey Norman Produce Award National Finalist The Falls Farm.

Winter store salads

“These three combos hold their own alongside bold flavours. Serve on their own, as a trio, or lined up on the buffet table.” – Lucy Brazier.

Coconut custard with winter strawberries

Brent Savage shares his creamy coconut custard with strawberries - a tasty vegan dessert everyone can enjoy!

Roast garlic, mascarpone and winter pesto pizza

This pizza recipe could not get any simpler, or more satisfying. Minimal ingredients, maximum flavour.

Winter greens soup with prosciutto wafers

Any leafy vegetable, such as silverbeet or English spinach, will work here.

Winter tabbouleh with blood-orange dressing

This vegetarian tabbouleh salad recipe will elevate your entertaining game. This is an edited extract from Falastin by Sami Tamimi and Tara Wigley (Ebury, $49.99).

No-waste minestrone

Winter minestrone

Use up leftover veg in this easy, no-fail comforting minestrone recipe.

Roasted potimarron (pumpkin) soup

“This autumn soup highlights the abundance of potimarron (French heirloom pumpkin) in our market. It has a beautiful orange colour and velvety texture, and we garnish it with a dollop of creme fraiche, fresh parsley, a few shavings of Burgundy truffle and a drizzle of beurre noisette (brown butter). This recipe can be adapted to use other pumpkin varieties at your own market, such as butternut. Feel free to substitute vegetable stock for the chicken stock for a lighter version.” Recipe by Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier.