■ Serves 2 ■ Prep 15 mins ■ Cook 45 mins 1 small butternut squash, roughlychopped (no need to peel)1½ tbsp rapeseed oil1 red pepper, chopped1 red onion, cut into 8 wedges4 garlic cloves, lightly bashe

January might be chilly, but it’s filled with gorgeous root vegetables and fruits. Celebrate with hearty recipes that prove flavour doesn’t fade with the frost

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

Pull out your air fryer, slow cooker and blender to make convenient meals that require less fat and preserve nutrients

Nourishing recipes to keep you warm and cosy from the inside out