Ellie and Sam Studd serve up a crave-worthy umami-rich comfort dish, made all the more special with the addition of a truly unique cheese.

“Chestnuts are available from select supermarkets and specialist food shops” - Phoebe Wood.

This layered pumpkin side dish is filled with creamy brie and zesty herbs.

Make the most of celery leaves and seeds, as they take a new form in this delicious side dish.

Bite sized with bold flavours.

Who ever said the roast centerpiece had to be meat? Definitely not us. Get in an extra serve of vegetables with this impressive and awe-inspiring cauliflower.

The most luxurious mac 'n' cheese you'll ever make.

Enjoy this Middle Eastern twist on traditional baked potatoes where fingers of charred, crispy potatoes are accompanied with a zingy Lebanese garlic sauce. You won't be able to resist. Recipe by Baba's Place.

“Smoky pilpelchuma and sweet brussels sprouts make a legendary combination! ‘Pilpel’ means pepper and ‘chuma’ means garlic. This paste, which originates from Libyan Jews, is so quick to make and lifts any dish it touches. My mum calls it ‘the working mum’s harissa’ because, although it’s a lot like the spicy paste, it’s less messy to make, you usually have all the ingredients on hand and it takes less than 5 minutes to put together.” Recipe by Louisa Allan and Shuki Rosenboim.

“This is one of my favourite summer salads to make – it’s light, but also pretty filling, as lentils are chock full of carbs. As supermarket beetroots can vary in size, the cooking time will vary, so test them with a skewer for tenderness.” – Andy Hearnden. Recipe from Andy Cooks: The Cookbook (Oriana Press).

“An easy but satisfying salad you can rustle up fast. You want the cucumber pretty smashed here as the name suggests – use a rolling pin to bash it about a bit first, then cut it into chunky shapes. Don’t overthink it.” Recipe from Andy Cooks: The Cookbook (Oriana Press).

“This is a super salad base. To this you can add cooked prawns, fish or even crispy pork belly. If you can’t find green mango, green papaya also works. Serving with the prawn crackers is a fun and delicious way to scoop up the salad to eat.” – Merrick Watts

"Green goddess dressing tastes great on everything, but it pairs particularly well with cucumbers for a crunchy, creamy, and refreshing salad." Recipe from Knife Drop by Nick DiGiovanni.

This easy cauliflower salad recipe is an absolute staple for any day of the week. Perfect as a fresh side for dinner or a healthy lunch at the office, this easy salad recipe promises a perfect balance of flavour and texture. A whole roasted cauliflower and puy lentils give this salad a warm, earthy base while a zingy vinaigrette cuts through providing a sharp burst of flavour. Topped with fresh slices of crunchy celery and raw almonds, this delicious vegetarian salad is sure to be your next go-to.

"Celeriac is a wonderful vegetable that has no substitute. Distinctly earthy with a nutty flavour, it’s a winter treat worth looking out for." - Ross Lusted. This recipe is by Ross Lusted.