As we get deep into the Autumn the variety of mushrooms you can find in markets multiply and as well the first Jerusalem artichokes start appearing on restaurant menus.

These pot-roasted lamb shank with artichokes take a while to cook but are in fact very easy to prepare. This is one to make when you feel you deserve a treat – it definitely does the job. Prepare yourself for mellow, fall-off-the-bone lamb. If lamb is not your thing, you can always use shin of beef.

There is flavours that quite simply belong together, and these three are a great example of one of those matches. The beauty of paellas compared with other internationally famous rice dishes such as biryani, risotto… is that it accepts every ingredient you can think of. In Valencia they say there is a paella for each day of the year, I think that sums it all up quite nicely.

I’m sure many of you have come across sangría before but, trust me – you won’t have tried my special recipe! The idea behind this recipe is to make the fruit release more flavour into the sangria without wasting any fruit. It takes a little longer to prepare but I think you’ll agree the effort is worth it.