A moreish flavour combination of coconut, ginger and green chilli with toasty-herby za’atar. If you have leftover quinoa, try it baked in baby aubergines, whole roasted onions or even whole mild chill

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

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

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

Melanie Johnson Serves 4 Ingredients 1 small white ...

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