Bread, cheese and onion bake

Most of my friends will tell you that I love cheese. A ploughman's lunch done right is a wonderful thing. But sometimes, you want something hot. Something a bit more crafted. Think of this as a cooked version of a ploughman's lunch. Or a savoury bread-and-butter pudding, if you prefer.

Kale and mushroom hash

Healthy, easy, filling, and warming - this is a great weeknight supper for January. I really like it for brunch at the weekend too, either made from scratch, or I deliberately make enough for leftovers when I'm cooking it in the evening.

Kale seems to have aquired a "trendy" reputation, but it's a great, inexpensive vegetable, packed with nutrients and in season at this time of year. But you could use spinach or chard if you prefer. A runny-yolked egg finishes the dish off perfectly.

Creamy cauliflower and leek bake

I don't know about you, but I'd be quite happy if I never saw another mince pie. After all the indulgence of the festive season I feel it's time to load up on veggies. This dish couldn't be more full of vegetables, but is still warm and comforting, topped with a crispy, cheesy (but not too cheesy) crust.

 

Very easy carrot and cream cheese pâté

So Christmas rolls into New Year, and the socialising and merry-making continues. I found this quick carrot pâté/ spread/ dip useful over the Christmas period, and if you want to offer a healthier alternative to your guests over the next few days, you might too. It only takes 15 minutes to make, from ingredients that you might well have in your fridge or cupboard anyway. It can be served with crudités for a blast of goodness, or spread on bread, toast or crispbreads. It's full of healthy vegetables, but you'd hardly know they're there.

On Persian food

Until recently I'd barely eaten any Iranian food - or Persian, if you are of a more historical bent. It's definitely a cuisine on the up in London. There are increasing numbers of Iranian restaurants in West London to new street food purveyors and supper clubs.

I learned a lot at an event run by Iran Heritage Foundation last week, which put the latest trends in a historical perspective.

Saffron rice cakes   Photo: Adedotun Adesanya, Gitane

How to prepare fresh chestnuts, and a chestnut risotto recipe

Wild chestnuts can be one of the most frustrating wild crops to forage, yet are one of the most rewarding. The most challenging part is finding a tree with decent-sized nuts. Some years in the UK they just never seem to get big enough to be worth eating. This year I happened across lots of trees which only yielded tiny nuts, including in several Central London parks. But then a walk out in Kent, when chestnuts were the last thing on my mind, put lots of plump nuts in my path.

The challenges continue with the prickles (wear gloves, or restrict yourself to the ones that have fallen out of the spiny cases). And finally, peeling them is a rather time-consuming process which leaves me with painful bits of chestnut case under my fingernail.

Green tomato burritos and a green tomato salsa

My enthusiasm for green tomatoes is undimmed. I've now discovered they make a great salsa - no need for lime juice, as the tomatoes have their own tartness built in.

The green tomatoes get a double billing here, adding depth to the smoky lentil filling as well as in the lively, fresh salsa to go on top.

There are almost endless variations on these burritos. If you don't have green tomatoes, they'll be delicious, if a little different, with red tomatoes too. You could make a quicker version using tinned black beans instead of the lentils. It's fun to play around with different toppings - guacamole or sliced avocado, grated cheese and chilli sauce are all options. Sour cream would be delicious too, but I rather like natural yogurt as a lighter alternative.