All our favourite winter comfort food

The variations are endless, so you may never have the same soup twice

A recipe for sausage pasta from Jamie Oliver's Super Food Family Classics. Super-nutritious broccoli is packed with vitamin K, keeping our bones strong and healthy, and contains folic acid and vitamin C, boosting our immune systems and helping us think properly.

The Midland Grand Dining Room's chef Patrick Powell shares a recipe for the perfect Sunday roast. 

A Dauphinoise potatoes recipe that's the perfect indulgent accompaniment to a meal - fluffy slices of potato cooked in cream until they're crispy on top. Surely the most delicious way to serve potatoes.

A simple sausage roll recipe for perfect piggies in blankets

In an extract from the new BAO cookbook, we find out how to make this formerly top secret recipe for fried chicken from the earliest days of BAO

Twice-cooked purple sprouting broccoli with chorizo in recipes. An exciting new way to enjoy broccoli, the perfect topping for sourdough bread. The ultimate open sandwich, served on sourdough toast.

Our food editor Blanche Vaughan relishes the challenge of leftovers. Here she tackles leftover vegetables with this hearty take on toad in the hole. Serves 6

Our food editor Blanche Vaughan relishes the challenge of leftovers. Here she tackles leftover roast chicken with this comforting broth. Serves 6

In an extract from The Exploding Bakery's new cookbook Bake It. Slice It. Eat It. we get the recipe for an indulgent brownie that incorporates the best elements of a millionaire shortbread

This deliciously indulgent Spinach and gorgonzola quiche recipe is a fail-safe crowd pleaser.

In an extract from their new book Ghetto Gastro Presents Black Power Kitchen, the New York based collective of chefs Ghetto Gastro shares the recipe for the robustly flavoured West African rice dish, jollof

Whole baked pumpkin soup with Gruyère and fried sage. Sally Clarke's ridiculously delicious recipe where the pumpkin becomes the bowl.

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. 

In an extract from her cookbook, Pierogi, Zuza Zak recreates her grandmother's cooking

In an extract from her new cookbook, Pierogi, Zuza Zak creates a piece of Silesian history in pierogi form 

A Burmese recipe for chicken biryani (danbauk), courtesy of The Rangoon Sisters Cookbook, which chronicles dishes from their Burmese kitchen

In an extract from her new cookbook, A House Party in Tuscany, inspired by her family's hilltop farmhouse, Amber Guinness presents a recipe for a hearty pasta recipe with spicy sausage

A toad in the hole recipe from Mary Berry's 'Complete Cookbook', a classic British dish that's perfect for a filling meal

How to make kedgeree, by our food editor Blanche Vaughan. "I know kedgeree is traditionally eaten at breakfast, but I like to increase the chilli and serve this for an easy supper or light lunch. The purée of split peas coats the rice and keeps the mixture saucy – more like a dhal."