Plot to plate

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

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

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

5-a-day is often the goal, but variety is key – and these recipes help you to eat an array of fruit, vegetables and other plants

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

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