There is something about soups made with minimal ingredients, a distinct flavour shines through. This is the case with this Hugh Fearnley-Wittingstall recipe. I’ve never found parsnips all that exciting, and they are usually just an afterthought added to carrots and other root vegetables. However, I hope you will agree that with the addition of a few warming spices, they absolutely shine!

This delicious and wholesome recipe is my version of Mary Berry’s Apple Crumble with Walnuts. I drastically reduced the amount of sugar, I use spelt flour - wholemeal or white - and I pre-cook the apples in a pot on the stove with just a touch of honey and cinnamon rather than pre-baking them in the oven.

Since I discovered this Spanish Sabores recipe, it has become a firm favourite, competing very well with my delicious banana bread. I use spelt flour (80% wholemeal) and it works wonderfully well. Spelt contains less gluten than wheat and is also less likely to be genetically engineered. It has a lovely nutty flavour too. Although it is a fairly heavy flour, it is still light enough to create a moist, springy and satisfying mouth feel.

I’ll admit it, I love cooking with minced meat. My preference is for beef, but lamb works well too. This recipe from the Hemsley sisters is particularly simple and tasty as it requires no frying, which means no need to clean the stove and the backsplash after the event. The carrots give it a lovely sweetness and moisture. The mixture can be made into burger patties or meatballs.