Today we are transporting you to the warmth of the Mediterranean with the help of hospitality stalwarts Clare and Sally Hindmarsh who are celebrating 25 years of their restaurant Mezze Bar and sharing a recipe for roasted carrot mezze with garlicky yoghurt and golden olive oil and one for potato and pork bombas with smoked paprika aioli.
Warren Elwin's Mediterranean holy trinity of anchovies, olives and capers (AOC) is being applied to numerous winter dishes, and from France comes Allyson Gofton's lamb with chorizo, olives and basil.
But first a big pot of Italian-style vegetable soup to dive in to.
