Quick fix — Snacks

Simple Supper – Fry chunks of Brindisa chorizo with onion and garlic until browned. Add a pinch of paprika and chilli flakes then cook with tinned tomatoes. Season. Add aldente penne pasta, freshly chopped Isle of Wight tomatoes and handfuls of flat leaf parsley just before serving.

Master the art of tempering chocolate to give your handmade gifts that glossy professional finish. Using a digital thermometer, heat 250g of chocolate in a heatproof bowl over a pan of simmering water to 45C. Then cool to 26C, by gently stirring off the heat on a cool surface. Return to the heat, taking the chocolate up to 30C, then remove immediately. It’s now ready to use.

Preheat the oven to 200°C /400°F /gas mark 6. Line a roasting tin with baking parchment. Chop the vegetables into bite-sized pieces and place in a large bowl. Dress in a few tablespoons of light olive oil, just enough to coat. Cover the vegetables with any robust herbs or garlic and season well. Place in the hot oven and reduce the temperature to180°C/350°F/gas mark 4. Move the vegetables every 10 minutes, until caramelised on the outside and softened on the inside, but holding good shape. Remove and adjust the seasoning. Splashing a tray of roast pumpkin with sherry vinegar halfway...

Weekend Breakfast – Navel oranges are at their best right now – sliced segments dressed with warmed London Honey and thyme leaves make a lovely light weekend breakfast added to thick River Cottage yogurt