Yotam Ottolenghi

Three quick and easy pans: balls of fregola with lamb and feta, ricotta-filled shells in pumpkin sauce, and breadcrumb pasta with kale pesto

Crumpet-like qatayef with nuts and orange syrup, a layered cake of crepes, Hungarian-style, and Austrian pillowy pancake pieces to dip into compote

A dinner to melt the heart: vivid winter salad, a spectacular seafood broth and a seductive chocolate and coffee dessert you can make ahead

Stewed spiced lamb neck with persimmon and feta salsa, roast pears and parsnips topped with a lemony watercress sauce, and a palate-cleansing orange posset with a hibiscus-scented granita

Rice three ways: a savoury ‘porridge’ topped with spicy oil and stir-fried Chinese leaves, a layered dish of tamarind-infused grains, chana dal and aromatic oil, and pumpkin rice fritters with chilli soured cream

Take midweek meals to new heights with a store-cupboard sardine curry, glossy pork with green beans, and frittata with pickled celeriac and aïoli

Three ‘auspicious’ dishes for the Year of the Rabbit: steamed fish with vinegar and soy, lucky spiced noodles with crispy duck, and stir-fried romaine with sweet-sour cashews