Beef Wellington is the grand centrepiece of British Christmas and celebration dinners, a whole beef fillet coated in finely chopped mushroom duxelles, wrapped in thin pancakes or ham and golden puff pastry, then sliced at the table to show a pink middle. It is linked, without much proof, to the Duke of Wellington. This version wraps the fillet in crêpes instead of the usual Parma ham. The duxelles is deglazed with a splash of white wine, which contains alcohol; use a little stock for an alcohol-free version. Chef's tip: chill the wrapped fillet before it goes in the pastry so everything stays tight and the base doesn't go soggy.
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Bite-sized samosas filled with a tangy, sweet and spicy mix of crushed sev, fried lentils, nuts, crisps and sweet mango pickle. 'Chatpatta' means tangy and spicy. They keep for up to a month in an air-tight container, so they're perfect for parties and Diwali. Instead of making each savoury, you can use leftover farsan like chevdo, bhusu or gathiya.
A hearty Italian vegetable soup with cannellini beans, cabbage and a little spaghetti, finished with a bright basil and tomato pesto stirred in at the end. Don't let it boil hard once the vegetables are in: over-boiled soups lose their colour and body. Serve hot with crisp garlic toast.
A smooth, everyday soup of carrots and tomatoes, blended with potato for body and finished with a cumin tempering and mixed herbs. For a plain tomato soup, use more tomatoes and fewer carrots; for cream of tomato soup, stir in 4 tbsp fresh cream. Serve hot with garlic bread.
A light, sweet-and-sour soup made from ash gourd (kadu) stock, thickened with cornflour and seasoned with tomato and chilli sauces, vinegar and black pepper. Lightly fried carrot, cauliflower and spring onion go on top for crunch. Serve it with hot buns. Bottle gourd works just as well as ash gourd.
A clear, gingery broth with mushrooms, Chinese cabbage and fine rice noodles, seasoned with soy sauce and a little cider vinegar. It's light and quick, and good when you want something warming but not heavy. Serve it in warmed bowls.
A silky, deep orange soup of carrots and onion with plenty of fresh ginger, sweetened with a little honey and finished with butter. It's light, warming and good for a cold day. Serve it topped with fine shreds of fresh ginger and some bread sticks.
A quick, bright green broccoli soup blended with garlic and basil, with yogurt for a gentle tang. Cook it just until hot: boiling it hard would split the yogurt. Serve hot with toast.
Long strips of mixed vegetables simmered in a cumin, ginger, garlic and chilli broth, with halved cashews for richness and crunch. It's light but warming, and ready in about half an hour. Serve it hot.
A rustic soup made by roasting potato, carrot, onion and celery until caramelised, then blending them smooth. It's topped with crisp roast potatoes and garlic, a swirl of cream and mixed herbs. Serve hot with croutons.
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