This French dish, saucisse de Morteau aux lentilles, is a great winter warmer. We make this dish for our Australian winter during the Tour de France, when the cyclists are in the east north-east regions, close to the Swiss border. The recipe calls for a cold-smoked sausage which may be difficult to source. The dish will taste more authentic but it still tastes great with any quality pork and garlic sausage.

Pouring cream · Button mushrooms · Peas, frozen · Prosciutto, chopped · Brandy · Parsley, flat-leaf, finely chopped · Olive oil · Porcini mushrooms, dried · Garlic, minced

Who says burrito is only a late-night food? Or is that this is just a very late night food? Either way, it’s delicious. It’s reasonably healthy, too, with less than 400 calories / 1650 kilojoules per serve.

There are many recipes out there for butternut soup. This is mine.

This cajun blend is lighter on salt than many blends. We’ve used a little cumin in our blend which adds a lovely complexity.

Ripe tomatoes, peeled and deseeded, diced · Onions, finely chopped · Kalamata olives · Olive oil · Capers in brine, rinsed, drained · Anchovies in oil, minced · Flat-leaf parsley, chopped · Garlic, finely chopped · Chili flakes