Rich, warming and delicious, this generously-sized dish is great for entertaining.

Make the most of seasonal venison with this simple but hearty dish. We like to serve it with mash or chunky bread, to soak up all that delicious sauce! Serves 2

A cracking cold-weather recipe, this savoury sausage braise is fragrant with winter herbs and rich with the flavours of red wine and venison.

This is more of a guide than a recipe. Feel free to choose your own seafood and steak (and cook it to your own preference); we’ve used fillet steak and crevettes. Ingredient quantities given are for two 170g fillet steaks, but quantities can be scaled-up as needed. Makes approximately 16-18 canapés

Don’t be put off by the long list of ingredients – there’s a bit of hob-top cooking here, but the oven does most of the work, and the results are well worth it! *Please note; you will need a 24cm circular bundt or savarin tin*. Serves 6.

Creamy and savoury, this winter wonder of a soup is topped with sage-infused brown butter and crispy fried sage leaves. Serves 4.

This classic, comforting dish works beautifully as a vegetarian main course or a side dish to accompany roast meat. Made with mature cheddar from the Hawkridge dairy in nearby Crediton, the rich white sauce envelops the cauliflower in creamy, deeply savoury flavour – it’s the perfect antidote to chilly evenings! Serves 4.

Panzanella is an old Italian recipe; it uses relatively few ingredients, so it’s worth seeking out the juiciest, ripest tomatoes and the best olive oil you can find. Panzanella makes a lovely light meal just as it is, but you can also serve it alongside grilled halloumi or goats’ cheese, baked feta, grilled chicken or sliced cold meats. However you choose to eat your Panzanella, be sure to do it as soon as it’s ready – this is not a dish that should be left to sit. Serves 4

Originally from the Provence region of France, aïoli is a delicious, aromatic garlic sauce – we’ve given it a little Scandi twist here, by adding chopped fresh dill. Makes 4-6 servings.

Pure indulgence, this rich cake is fragrant with spices and rum, and comes with a delicious boozy caramel sauce to serve alongside – it makes the perfect end to a summer evening meal, especially as you can take it to another level by grilling slices of it on the BBQ, then serving with a scoop or two of vanilla ice cream (if you plan to do this, make the cake the day before, as it will hold together a lot better on the grill). Serves about 10.

This classic American-style cookie recipe comes courtesy of the fabulous Kim, star of the Greendale Accounts department! A keen baker, Kim often brings in home-cooked treats for us to share, making a day at the office just that bit sweeter… Her cookie recipe can be tailored to your own taste – simply use as it is, for vanilla-based cookies with your choice of chips, or add cocoa to give a chocolate base (see recipe for details). Makes 8

Greendale bream are supplied ready-trimmed, with the guts and heads removed, making this tasty recipe a doddle. We like to grill some seasonal veg alongside the fish - try asparagus spears, whole spring onions or runner beans - and it’s particularly good with our New Potato Skewers. Serves 4.

Succulent and tasty, our responsibly-fished hake steaks (or loins) pair perfectly with vibrant salsa verde. Serve with salad and your favourite bread alongside. Serves 4.

Hearty and satisfying, tuna steaks will make for a deliciously different BBQ! Here, we’ve paired them with a light cucumber relish that balances the rich meat perfectly. Serves 4.