LOOKING FOR WINTER KITCHEN INSPIRATION? TAKE NOTE FROM THE SCANDIS, WITH RECIPES FROM

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

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

Comforting one-bowl recipes from Amelia Christie-Miller, the bean entrepreneur on a mission to make delicious dishes more sustainable

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

Toast, soup, a bake, a biscuit… When the days are dark and cold, you want simple recipes with a nod to nostalgia and childhood comforts, but with flavours that feel right for now