A riff on the British Sunday roast, this Eastern Mediterranean roast lamb is served with autumnal veggies and spätzle dressed in the fresh flavours of spinach, feta and parsley. It's a nod to the food culture that Turkish immigrants brought with them to Germany. But, don't let the highfalutin concept get in the way: it's a delicious meal and, importantly a slow-cooked treat that won't stress out whoever is cooking the Sunday roast.

A chorizo and chickpea stew (potaje) from the north of Spain full of vegetable goodness. In addition to the core ingredients, it includes shallots, sweet peppers, tomatoes, broad beans and a plethora of leafy green herbs.

A riff on traditional British shepherd's pie with a distinctly Greek nod to moussaka, this fusion crowd-pleaser is a hearty winter warmer.

Tagliatelle with sausage ragù is an authentic Bolognese favourite; also a hack for those who find it hard to get their hands on salsiccia

Lombard chicken with pumpkin, fennel and asparagus; adaptation an 18th-century recipe