Cook with the season make the most of november’s seasonal ingredients

SERVES 4 | PREP 10 MINS | COOK 25 MINS | EASY 2 tbsp olive oil225g halloumi, coarsely grated150g brussels sprouts, thinly sliced1 tsp ras el hanout100g swiss chard, stems roughly chopped, leaves shred

Need midweek meal inspiration? These recipes have a little something for everyone, and are ready in 60 minutes or less

Make hearty dishes for hungry Twixmas guests with Alison Roman’s smart storecupboard recipes

Winter suppers with family and friends are made even more special with Clodagh McKenna’s delicious, easy and feel-good recipes

Be inspired by the time-honoured traditions of this month’s contributors bringing you biryani from Sri Lanka, doughnuts from Italy, and more

WHO SAID DINNER WAS THE MAIN EVENT? CLODAGH MCKENNA’S TWIXMAS BRUNCH IDEAS MIGHT PERSUADE YOU OTHERWISE…