Aromatic snacks stuffed full of flavourful chicken mince, and a comforting Korean stew

I use a lot of rice paper and always have plenty at home, because it can be used in a wide variety of ways. It’s delicious fried, as are most things! These half-moons are filled with an aromatic chicken mince, while tteokbokki is a Korean dish of chewy rice tubes that are often cooked in a stew. They are not always easy to find, but I love them, so I make my own.

A versatile, one-pan dish to which you can add pretty much whatever seasonal vegetables you like and whatever side suits, and all ready in about half an hour

This is a one-pan dinner at its finest: elegant and full of flavour, something that feels as if it has taken more effort and time than it actually has, and versatile in its finish – serve with creamy mash, fluffy rice, boiled potatoes; even hunks of fresh baguette would be wonderful for mopping up the creamy mustard sauce. I use whatever veg is in season: purple sprouting broccoli is at its best right now, but you could add stalks of rainbow chard, shredded cavolo nero, even halved baby carrots. Play around with whatever veg you have and love.

A warm, silky soup and a nourishing and flavourful stew to help get you through the colder weather

bowl of creamy red lentil soup feels like pure comfort – warm, silky and deeply satisfying. The lentils cook down into a smooth, golden blend, their gentle sweetness enriched by sauteed onions, garlic and a touch of spice. A drizzle of dukkah oil brightens things up, making it perfect for January. Then, a Levantine chickpea stew with aubergine and tahini, which is so nourishing and full of flavour. Tender chickpeas simmer slowly in a rich tomato base until they absorb the sweetness of onions, garlic, and the gentle warmth of cumin. Fried aubergine melts into the stew, and its smoky softness gives each spoonful a lush texture.

Swerve the stress on New Year’s Eve and serve up a buffet comprising one big dish with plenty of sides, like this chicken and rice with amba, an amazing, tangy Iraqi condiment

New Year’s Eve has always struck me as the most treacherous of nights. Not because of the drink, or the fireworks, or the pressure of staying awake past midnight (although that alone should qualify as an endurance sport). Like Valentine’s Day and your birthday, what makes New Year’s Eve perilous is the collective insistence that this night has to deliver: the best meal, the best party, the best version of ourselves. High expectations that will inevitably lead to disappointment, and haven’t we had our fair share of that already?

There was one year in the restaurant when we convinced ourselves that the only way to rise to the occasion was a set menu of showstoppers. We thought we had predicted everything, and we assumed (boldly, wrongly) that everyone would choose the chocolate dessert. It made sense: who wouldn’t want chocolate on the most celebratory night of the year? So the tarte tatin went on the menu as a polite alternative, a back-up singer, not the star. Except, of course, everyone wanted the tarte tatin.

The temperature has truly dropped, so get a pot of something warming and delicious going on the stove. Plus: Amy Poon’s perfect post-pub fare

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At the risk of sounding like a British cliche, can we take a moment to discuss the change in the weather? This week’s sudden drop in temperature has our house excited for potential snow (the children are giddy), with everything suddenly feeling a lot more wintry. New coats are on the hooks, thermals are being dug out and a casserole dish filled with some sort of soup, stew or stock seems to be permanently ticking away on the hob. These range from quick, warming weeknight dinners to leisurely, slow-cooked weekend meals.

Whatever the time of year, I always have speedy packets of wontons and gyozas in the freezer, and cook them depending on how I feel (fried and steamed versus boiled and soupy). At the moment, I am craving warmth and nourishment, and Meera Sodha’s quickish vegan wonton soup hits all the right spots; an added bonus is that it is a soup my children can get on board with, too. I rely on my brothy braised chicory and beans (pictured top) to get me through working-from-home lunches, when I don’t have much time, as well as Rukmini Iyer’s spiced black bean and tomato soup, which is equally speedy and comforting.

This warming casserole is melt-in-your-mouth tender, and comes with velvety white beans to soak up the rich meaty juices

My mum, Isabel, has always cooked slowly. Life on the family farm was busy, so a pot of lamb would often be bubbling away while she worked and, by the time we all sat down for lunch, the whole house smelled incredible. November takes me straight back there. It is the month for food that warms you, dishes made to sit in the centre of the table and to bring everyone close. Lamb shoulder loves a slow cook, turning soft and rich, especially when cooked with alubias blancas (white beans) to soak up the sauce, while a good splash of oloroso gives it a deeper, rounder flavour than any red wine ever could.