Warm spices and sweet pumpkin give this creamy baked custard an unusual twist. The silky smooth texture is contrasted with the crunch of roasted pepitas and ginger snap biscuits. Brulee on top would add an extra toffee crunch.
Baked rice pudding is the simplest of desserts, but oh so satisfying. This version is subtly spiced with saffron, cinnamon and star anise, while sesame brittle adds crunch. It's lovely on its own, but for a hit of freshness, a simple salad of ruby grapefruit, tangelo and mandarin makes an excellent accompaniment. Serve any leftovers for breakfast - warm or chilled.
Classic macaroni and cheese is comfort food at its best. It's all about keeping it simple but using the best cheese you can get your hands on. We've used a mix of vintage cheddar with plenty of bite, a nutty Gruyere and a generous whack of parmesan. Smoky speck or bacon adds depth of flavour and complexity. A simple salad dressed with a piquant vinaigrette is an ideal side.
The flavour of the red wine and olives in these parcels becomes concentrated as they cook, seasoning the fall-off-the-bone lamb. We've served it with a simple fennel and celeriac salad; try it with boiled orzo tossed with a little olive oil and salt. When it comes to wrapping the parcels, leaving the bone exposed is an impressive way to present the shanks - stand them upright in a bowl to wrap them and secure the parcels around the bone.
Cauliflower and cheese sauce is a classic pairing for good reason, and it only gets better when pasta is added to the mix. We've opted for a crumble of piquant Gorgonzola throughout, too.
This is a lovely way to showcase seasonal fruit, and winter is a great time of year for pineapple. The palm sugar tempers its tartness.
Little balls of soft milk bun dough are baked on a bed of tangy rhubarb and strawberries, soaking up the bubbling juices while the fruit becomes luscious and jammy. A warm vanilla custard adds just the right note of creaminess.
All the wonderful flavours of spanakopita make their way into this punchy baked pasta.
Serve this snack or entree with skewers for dipping the croutons fondue-style into the molten cheese.