Welcome to winter. Here's hoping it will be a season that is as spicy and vibrant as Ray McVinnie's vegetable curries.
Photographer/stylist Tam West has inspired me to be a lot more colourful with my table settings, and Ray has me wanting to try everyone. For carnivores he suggests serving the gingery mixed vegetable and tomato curry with roast chicken or steak. The dry potato and pea curry with warm flatbread with barbecued lamb, chicken or fish, and you could add diced chicken to the zucchini, green bean and coconut curry with fried tofu.
For those enjoying a day off today, perhaps you might like to make a cake fit for a Queen.