This barley, beetroot and beef pie—easily turned vegan or vegetarian—comes from the most easterly region of Germany near the Czech border. Steeped in the delicious flavours of celery, mushrooms, spinach, curly leaf parsley and caraway seeds, it's notable for having both a summer style and a winter one. Either is delicious. Furthermore, it freezes very well if you make a number of pies with these quantities.

Caraway seed and bitter orange marmalade poussin served with spätzle and braised white cabbage. An old German family recipe.

A Namibian German recipe for duck with kumquats served with spätzle with beetroot and horseradish. It's incredibly easy to cook. All it takes are good quality ingredients and a little patience to end up with a restaurant-quality dish.

Creamy chicken and asparagus eintopf is a traditional North German dish. It's rich and filling which makes it an ideal winter warmer

Mustard chicken with beetroot soured cream spätzle is a gorgeous combination of North German Baltic flavours