With new-look roasts, fiery spices and tempting slices, make this a month of cooking up a storm.
Slow-roasted lamb shoulder with Brussels sprout slaw
Spiced banana and walnut slice with mascarpone frosting
Scallop pies
Soufflés Les Halles
Mussel chowder with crème fraîche
Ham hock soup
Fried custard squares with ginger syrup
Beetroot soup with soured macadamia cream and dill
Chilli and tomato beer fish with fried garlic and shallot
Salted pork and mushroom broth with ginger and buckwheat
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