What to cook in November

'This is the epitome of a winter-warming dessert' says Harrods' Head Pastry Chef, Philip Khoury. 

How to cook a turkey - our step-by-step guide to cooking up the perfect turkey this Thanksgiving or Christmas, including how long to cook it and how to do the stuffing

A delicious tarte tatin recipe using apples, pears and quince membrillo (or quince cheese) for for a memorable take on the French classic.

Beef bourguignon is one of Julia Child's most famous dishes from her cookbook 'Mastering the Art of French Cooking'

Romy Gill shares her recipe for an authentic Indian dish of paneer cooked with cashews

Romy Gill's recipe for aubergine and potato curry – or baingan & aloo sabzi – just happens to be vegan

Tom Adams of Coombeshead Farm's chicken recipe is as good as they come

A crisp tart with new-season pumpkin and creamy ricotta gnocchi

A lasagne recipe with veal and spinach by Sybil Kapoor - a very easy recipe which can be prepared 2 days in advance

Transform the humble potato with a blast of traditional Indian flavours with this Bombay aloo recipe by Anjum Anand

This warming soup gets better and better as the days pass, so make a big batch. From Georgia Levy's book Let's Do Lunch. 

A beautiful salad that conjures a sleepy late-autumn feeling

 Sybil Kapoor's mushroom risotto recipe makes a delicious starter or light lunch and is made with fresh or dried mushrooms. Best served with a fennel and red-chicory salad.

Perfect roast potatoes, with olive oil, garlic, and rosemary.

A lip-smackingly good, and seriously easy, spaghetti bolognese recipe

This little loaf celebrates the incredible perfume of bergamot.

The Head Pastry Chef at Harrods shares a plant-based banoffee pie recipe from his cookbook ‘A New Way to Bake’

A whole slow-roasted lamb shoulder is a beautiful way to prepare lamb for a few people, as Danielle Alvarez proves in this extract from her cookbook

People often complain of pheasant drying out during cooking. This method works a treat, so it remains as succulent as it is delicious

This is comfort food at its best and can be made well in advance – in fact, I would suggest making it at least the day before. It also freezes well.