Fish pie gets a tropical reboot, or try a cold-busting filo chicken pie or a wholesome supergreens and cheese pie

When the temperature takes a nosedive, few things compete with a just-baked pie. Don’t be daunted by social media images of perfect, artistic ones; a pie will taste just as good whether it’s rustically homespun or exactingly decorated and carved. Ultimately, what is more important is the integrity of the ingredients (both the casing and the filling). As pastry or potatoes are such a large part of the equation, invest in the best, and make sure puff pastry is all butter and filo is generously lubricated with melted butter. And, if you’re serving your pie with mash, you want it lump-free, properly seasoned and enriched with butter and cream.

Mushrooms again come to the rescue for that meaty mouthfeel, but our panel also recommends the savoury flavours of Asia to sate those umami cravings

I’m a lifelong vegetarian, but my boyfriend is a dedicated carnivore. How can I cook to please us both?
Victoria, by email
“I have three words for you, Victoria,” says Anna Ansari, author of Silk Roads, who grew up in a predominantly vegetarian household: “Di si xian.” Typical of northern China, this stir-fry of aubergine, potato and peppers (otherwise known as the “three treasures”) is laced with soy, Shoaxing wine, white pepper, sugar, cornflour and, in Ansari’s case, doubanjiang. She also adds tofu (the fourth treasure, if you will) for “a rounded, one-pot/wok dinner” to eat with steamed rice. “It reminds me of being a teenager in Beijing, far from home and in need of warmth and comfort,” she says, and we could all do with some of that right now. “It’s also cheap as proverbial chips, not to mention quick to make, and it will knock both your socks off. Promise.”

Mushrooms could also pave the way to harmonious dining. “Surely they’re the closest thing to a natural meat substitute,” says Zak Hitchman, chef/owner of Other in Bristol. He’d be inclined to layer them up in a lasagne: “Slice a load of mixed mushrooms [chestnut, shiitake, oyster], then saute them in oil and butter with some seasoning.” Next, fry onion, garlic, celery, diced carrot, maybe some rosemary or thyme, until softened, then return the cooked mushrooms to the pot with some tinned tomatoes and tomato puree. “You could bulk it out with tinned lentils,” he says, but either way be sure to include a splash of soy and some miso for “that meaty flavour”, plus any vinegar you have knocking around “for balance”. Cook slowly until reduced, then layer between dried lasagne sheets. “Top that with bechamel [or simply dollop on some mascarpone] and lots of grated parmesan [a vegetarian one, if need be]. Drizzle with olive oil and bake until the pasta is soft, the sauce bubbling and the top golden.”

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This warming casserole is melt-in-your-mouth tender, and comes with velvety white beans to soak up the rich meaty juices

My mum, Isabel, has always cooked slowly. Life on the family farm was busy, so a pot of lamb would often be bubbling away while she worked and, by the time we all sat down for lunch, the whole house smelled incredible. November takes me straight back there. It is the month for food that warms you, dishes made to sit in the centre of the table and to bring everyone close. Lamb shoulder loves a slow cook, turning soft and rich, especially when cooked with alubias blancas (white beans) to soak up the sauce, while a good splash of oloroso gives it a deeper, rounder flavour than any red wine ever could.