, sliced 230g sugar snap peas, 230g asparagus, cut into 3cm chunks 2 tbsp freshly squeezed lemon juice 1 Put half the oil in a large pan over a medium heat. Cook the leeks with the salt and pepper for five minutes. Add the wine, thyme and stock, and boil

and pudding.Preparation time: 20 minsServes: 4150g granulated sugaricecream, scooped into small ballsChristmas pudding heated and scooped into small ballsraspberries or a mix of your favourite soft fruits1 Lightly grease the outside of four small bowls. Cover

easy, while a generous slathering of lip salve or Vaseline will stop lips getting chapped or sore. Running in the rain can feel colder than running in crisp winter weather - water conducts heat more quickly than air, so the heat you generate

.Preparation time: 30 minutesServes: 4 6 tbsp rapeseed oil 2 medium onions, finely chopped 2 tsp ground cumin 2 x 410g cans chickpeas, drained 1 x 20g pack coriander 100g oats 600ml passata with onion and garlic1 Heat 2 tbsp oil in a frying pan and fry the onions

to garnishrice to serve1 Heat the oil in a large pan, add the leeks and carrots and sauté for 4 minutes. Add the turkey, tarragon, wine and gravy and bring to the boil. Cover and simmer for 6 minutes.2 Remove the lid, and simmer for a further 5 minutes. Stir

to serve1 Heat the oil in a frying pan, add the shallot and sauté over a gentle heat for 5 mins. Add the garlic, potato, wine and chilli, cover and simmer for 10 mins or until the potato is tender. Add the watercress and cook, stirring for 4 mins until

and half the shallots, season with sea salt and black pepper and sweat for five to 10 minutes without browning. Add garlic and thyme, and cook on a low heat for a further minute. Pour in the vegetable stock, bring to the boil and simmer for 15 minutes. Add

Tenderstem broccoli, chopped peppers, carrot sticksFlour for dusting1 To make the salsa, grill the pepper until the skin is charred, then leave to cool. Cut into quarters, deseed, scrape away the skin, chop finely and set aside. Heat the oil in a pan and add

for grilling• 100g sundried tomatoes in oil, drained and sliced• 50g rocket, chopped• 25g Parmesan cheese, freshly grated1. Heat stock in a pot and simmer. Melt 75g of butter in a frying pan. Add onion and bay leaf and cook until onion is soft. Add rice

to form a batter.2 Stir in the sultanas and bran flakes.3 Heat a little oil in a frying pan and spoon 4 tablespoons of the mixture into the pan.  Cook gently for 1-2 minutes, turn over and cook for 1 minute until golden. Repeat to make 4 more pancakes.4