Baked butternut squash rubbed with balti spices and filled with salty feta, sweet sun-dried tomatoes and fresh mint. No wonder this is a great veggie dish that is filling and packs a lot of flavor.

If you¡¯re a mushroom-lover looking for a recipe that¡¯s loaded with them, this is a delicious and luxurious choice.

I sometimes serve these snacks with drinks, cutting the mushrooms into wedges and inserting a cocktail stick into each one.

This is one of my favorite suppers, although there¡¯s nothing that says you can¡¯t serve this as a vegetable side as part of a more conventional meal.

Combine all the ingredients in a large bowl. Toss to combine and serve.

We keep stalks of sugarcane in a galvanized bucket on the table in front of the wood-burning stove, using them to flavor a roast the way other restaurants might use a few sprigs of thyme or rosemary.

Three kinds of chocolate¡ªsemisweet chocolate, white chocolate, and cocoa powder¡ªensure a serious chocolate flavor that¡¯s balanced by the tart bite of dried cherries.

They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.

Place the pumpkin and eschalots on a baking tray lined with non-stick baking paper and drizzle with the oil. Roast for 25 minutes, add the chorizo, tomato and marjoram to the tray and roast for a further 15 minutes or until the pumpkin is soft and the chorizo is golden and crisp.

Place the stock, sage, thyme, oregano and garlic in a deep saucepan over high heat and bring to the boil. Add the cauliflower, reduce the heat to low, cover and simmer for 8¨C10 minutes or until tender.