Here’s a recipe that demonstrates the simplicity and effectiveness of a technique we’ve dubbed ‘steam-braising’, of which we are extremely fond. The fish sits in just a little bit of simmering, aromatic liquid in a covered pan and is half-poached, half-steamed, while being infused with lovely flavours. It’ll be perfectly cooked in less than 10 minutes and will have created its own delicious little sauce...

This is our own locally inspired take on the classic moules marinière, using leeks, thyme and cider. It works equally well with cockles or palourdes instead of mussels...

This is a pudding my Granny used to make and it has always ranked as one of my favourites. The burnt brown sugar gives an irresistible toffee taste, which goes beautifully with the tart apple.

I love this simple combination of creamed spinach mixed with mussels and finished with a crispy breadcrumb top, and if it is made with wild sea beet, I love it even more.

I love to roast a belly of pork because it's so fantastically forgiving. The rich seams of fat keep the meat tender and juicy, no matter how long you cook it. So I tend to concentrate on getting the crackling right and find the rest just falls into place.

Autumn and winter cooking isn't just about indulgence and stodge. It's important that you counter the comfort food from time to time with dishes that are fresh and zesty. This unusual salad is a good example. You could eat it as a starter, or as a 'dessert salad' after something simple like soup or cheese on toast.

Celeriac has to be one of the most distinctive tasting, and under-explored of all root vegetables. Not everybody falls for its seductive, aromatic, almost oystery flavour, but those who do fall hard. This month River Cottage are launching Creamy Celeriac Soup a smooth, rich soup, made with seasoned milk stock as well as vegetable stock, and finished with a dash of double cream. It’s one of my favourite ways to eat this root, but I can’t resist sharing another:

These days terrines seem to be regarded as something for professional chefs in restaurant kitchens. In fact they are an old-fashioned staple of the farmhouse kitchen and not nearly as difficult as people think. I find them immensely satisfying to make, and to eat.

Pot-roast chicken and vegetables is Hugh’s favourite ‘one-pot’ dish and can be adapted for both young roasting birds and old boilers – the difference being in the length and temperature of cooking. When he wants to feed a lot of people with minimum effort, he sometimes cooks 2 whole chickens by this method.

Thanks to the school version (out of an enormous tin, I suspect), I used to hate rice pudding. Only recently did I discover how sublime it can be. It’s easy, too, the secret being in the occasional stir that helps separate the grains, and the half and half mix of milk and cream.