Enjoy a relaxed weekend feast with these delicious dishes that can be prepared ahead of time, and simply warmed up when you’re ready to serve

Pearl barley creates robust, nutty texture and, while it takes longer to cook than rice, it’s worth the effort. Dairy adds richness – we’ve gone for a triple hit with brown butter, mascarpone and goat

TO PREP 10 mins TO COOK 40 mins SERVES 4 YOU WILL NEED ✔ 500g orzo ✔ 2 echalion shallots, sliced ✔ 2 cloves garlic, peeled and finely chopped ✔ 1 bunch of dill ✔ ¼ lemon, juice ✔ 1 tbsp dried mint ✔ 5

The cook Amber Guinness was brought up in Tuscany and here she shares recipes that celebrate the region

Ingredients (Serves 4 or 6 as a side dish) 1 red pepper, cut into 4 cm pieces500 g pumpkin, peeled and cut into4 cm pieces375 g parsnips, peeled and quarteredlengthwise, then cut in half175 g shallots

Fermented foods needn’t get you in a pickle, thanks to James Cooper & Natalie Preston’s tasty recipes