One list, five meals: Mixed Mushroom Risotto

A dash of olive oil

375g of arborio rice

200 mls of white wine

1½ litres of stock

A knob of butter

400g of mushrooms

A small bunch of thyme, removed from the stalk and chopped

100g of parmesan, grated

Heat the oil in a large frying pan and sauté the onion until it is completely soft, add the garlic to the pan and sauté for a further minute. Stir the rice into the onion and garlic until all of the grains are coated with oil.

Add half of the wine and stir it into the rice until it has absorbed. Stir the other half of the wine until it too has absorbed.

Stir the stock into the rice a ladle at a time, again waiting until it absorbs completely each time.

Melt the butter in a separate pan and fry the mushrooms and thyme until they are turning golden.

Once all of the stock has been stirred into the rice, taste it to make sure it is the correct texture. It should be soft but still retain a bite. Stir in the mushrooms making sure to scrape out all of the juices from the pan. Season it to taste.

Scoop the risotto into four bowls and sprinkle with the parmesan.

2. Smoked Mackerel Pate with Raw Courgette Salad

4 smoked mackerel fillets, skin and bones removed and flaked

4 tbsp of natural yoghurt

Juice of half a lemon and the zest of two

½ tbsp of cider vinegar

1½ tbsp of rapeseed oil

1 small clove of garlic, very finely chopped

4 thick slices of bread

2 small courgettes, topped and tailed

A handful of golden raisins

A handful of almonds, chopped

100g of parmesan cheese, grated

Blitz the mackerel, yoghurt and lemon juice and half of the zest until it is a smooth paste. Season to taste, especially with black pepper.

Whisk the vinegar, oil, garlic, some seasoning and the rest of the zest.

Toast the bread.

Cut the courgette into thin strips with a potato peeler, Discard the strip in the centre that is full of seeds. Slice the strips of courgette and toss in the dressing. Toss with the raisins, nuts and finely grated cheese.

Serve the pate with the toast and a scoop of the salad on the side.

3. Loin of Venison with Roasted Vegetables

A dash of rapeseed oil

12 medium to small sized waxy potatoes

1 bulb of fennel sliced

1 onion, sliced

4 cloves of garlic, lightly crushed

2 tbsp of fennel seeds

A bunch of rosemary, removed from the stalk

2 tbsp of pink peppercorns

A knob of butter

1 kg of venison loin, in one piece

100 mls of red wine

Venison is a lean red meat that is far cheaper than beef at this time of year. It makes a really nice roast that can be cooked quite quickly.

Toss the potatoes and fennel in some oil and seasoning and place into an ovenproof dish. Sprinkle the onion, garlic and herbs over them. Place into an oven heated to 180 degrees and cook until the potatoes have almost softened.

Rub a little oil and seasoning into the loin. In a large frying pan melt the butter and fry the loin quickly to seal in the juices, turning it so it is golden on all sides.

Remove the potatoes from the oven and sit the meat on top and pour the wine over the whole lot. Cook for about 10 minutes for a medium roast. The centre will be much pinker than the edges so you will get a variety of meat. Allow the meat to sit for ten minutes before carving.

Scoop the vegetables and potatoes from the oven making sure the wine has soaked up with all the nice juices from the dish. Cut your meat and serve alongside.

4. Sausages and Broad Beans on Toast

A dash of rapeseed oil

8 large banger style sausages, chopped

A knob of butter

4 cloves of garlic, sliced

1 tsp of fennel seeds

300g of broad beans out of the shell

200 mls of stock

A handful of parsley, chopped

A handful of mint chopped

8 slices crunchy bread, toasted

Heat the oil in a frying pan. Fry the chunks of sausage until cooked through and golden. Remove from the pan and set aside.

Add more oil to the pan if necessary. Add the garlic and fennel seeds. Fry for about two minutes, then add the broad beans and stock. Bring to the boil and simmer for five minutes or until the beans have softened.

Add the sausages and then season to taste. Stir through the parsley and mint and serve with the crunchy bread.

5. Mushroom soup with a dash of sherry

A dash of rapeseed oil

1 onion, finely chopped

4 cloves of garlic, finely chopped

A knob of butter

600g of mushrooms, sliced

2 litres of stock

A bunch of tarragon, chopped

4 tbsp of dry sherry

50 mls of cream

4 slices of brown soda bread

Heat the oil in a large saucepan and sauté the onion until it is turning translucent. Add the garlic and stir fry until it is giving off an aroma, add the butter and stir until it has melted.

Add the mushrooms and stir fry them over a medium heat until they have softened.

Add the stock and thyme to the pan and allow to bubble away for 20 minutes. Stir in the sherry and taste and season. Blitz with a soup gun or in a blender until it is smooth.

Stir in the cream and serve with soda bread.