Others to try

2 LEG OF LAMB

Lamb pairs deliciously with Indian spices, as in Sarah Tuck’s recipe on page 47 of this issue. For a Mediterrean twist, try anchovies, garlic and lemon. Or add ras el hanout, olive oil and pomegranate molasses for a hint of the Middle East.

3 BEEF SHORT RIBS

Tender slow cooked ribs are the perfect winter food. Braise Asian-style with ginger, lemongrass and tamarind (see page 48); with red wine, bay leaf, onions, tomatoes and herbs; or Texan-style with barbecue sauce, hot mustard, beef stock and apple cider vinegar.

4 FERMENTED FOODS

Sauerkraut and kimchi are great staples to keep in the fridge. Use to fill Polish pierogi dumplings (page 70); mix into salads and soups; or layer up with roasted broccolini, bacon and melted cheese for a sensational burger