This is almost a meal in itself, but it also makes a very good accompaniment to roast game birds, poultry, venison and pork. If you’ve got the oven on at a lower temperature for your roast, put this in on a lower shelf and cook for longer. Serves 4 1kg waxy/firm potatoes, peeled Sea salt (preferably Maldon) 100g smoked lardons or diced bacon 1 tbsp fresh thyme leaves or 12 sage leaves or 2 tsp of dried herbes de Provence 2 cloves of garlic, sliced 130ml olive oil 200g c

This is the stuffing I usually do for goose. In fact, whenever I try something different (apples, potatoes, apricots, walnuts or whatever), there is a family outcry and I practically have to sign a contract promising not to deviate again. It also goes well with turkey and pork: halve the quantities for a 1.5-2 kg boned and rolled joint of pork (If you’re using fresh chestnuts, see my tips here). 30g butter 1 large onion, finely chopped 6 rashers of streaky bacon, diced 200

If you’re feeling extravagant, use cèpes. Otherwise, use a variety with a good flavour such as chestnut mushrooms. And if you can only get small tenderloins, get three and do a triple layer of meat with two lots of filling. It may take a fraction longer to cook and to prepare, but its five layers look very impressive when you slice the meat. (If you’re using fresh chestnuts, see my tips here.) Serves 6 50g butter 1 small onion, finely chopped 1 clove of garlic, finely chopp

Salad doesn’t have to be something on the side or a bit of greenery bringing up the rear. It can be a starter or the main event and it can be childlishly simple to prepare, but it will only be delicious if the ingredients are of impeccable quality and genuinely complementary. Sounds obvious, but it’s surprising how often people - and restaurants - slip up. Using good oil and vinegar is a start: they won’t guarantee success, but they’ll pay dividends along the way. That doesn’

Pork is cheap, but chops are often so lean (obsessively so in supermarkets) they need remedial treatment to stop them being dry. The tricks here are a coating of honey and mustard and brining the chops before you start – although if you haven't time to brine, the chops will still taste good. You can speed up the brining process by dissolving the salt and sugar in some boiling water and then topping up with ice and cold water. The brine must be cold when you put the chops in.