Prima ’s homes and food editor, Bella Evennett-Watts, shares her top advice and insider tips for this month

Bring back the classics with these retro puds

■ Serves 6 ■ Prep 20 mins ■ Cook 2 hrs 10 mins 1 tbsp olive oil750g lamb neck, cut into chunks4 carrots, cut into chunks1 red onion, cut into wedges400ml chicken stock, plus extrafor the couscous400g

What’s your go-to when you need a big, warm foodie hug? From saucy pasta to indulgent puds, our food team share their ultimate comfort dishes

From the sweet to the spectacular, Helen Goh’s irresistible bakes are happiness in a tin

Dessert doesn’t need to be devilish. These puds all contain fruit for a nutrient boost, while remaining deliciously indulgent