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