This recipe is great for using up soft fruit past its best, but not when it’s gone so far that it has reached the mouldy stage! This fruit jam is more like a compote than a normal jam and needs to be eaten within a few days. It's quick to make and is lovely served with scones, on toast, mixed into yogurt or spooned onto ice cream.

Impress your friends with this easier-than-it-looks class act dessert from top chef Tom Kitchin.

An exotic winter warmer, this tagine is a fabulous twist for festive leftovers.

A tasty way to use up those leftover sprouts at Christmas.

The mulled wine flavours in which the chicken is cooked smacks of winter, and is delicious served with a creamy leek mashed potato or baked potato or you could even serve it with couscous. Accompany with seasonal vegetables or braised red cabbage.

Grain-based salads are filling and nutritious, and work really well with fresh fruit, which adds colour, texture and taste.

This dish is ideal for weekday suppers as it only takes ten minutes to prepare and uses just one dish for cooking. Use your favourite variety of sausages and swap parsnips for potatoes for an equally tasty result.

Make the strawberry season last all year long with this easy jam. It's a good way to use up under-ripe or tart strawberries - freeze them until you have enough to make a batch of jam.