This miniature chestnut and orange cheesecake from Andrew Gravett is vegan and gluten free. It's made with an oaty crumble base, and topped with a swirl of lightly sweetened chestnut Chantilly, infused with chestnut purée and orange zest. The vanilla needs to infuse into the cheese overnight, so be sure to start making this the night before you want to serve it. Watch Andrew Gravett, and dozens of our other chefs show you how to cook the dishes they love as part of our Signature Series ..read more

Chickpeas make a great alternative to mashed potatoes, thanks to their nutty flavour and creamy texture. This mash is chunkier than hummus, with some of the chickpeas keeping their form while others are creamy. The fried basil is simple to make, looks pretty and adds a different texture to the mash, but you could also use chopped fresh herbs ..read more

Koshari is a satisfying Egyptian dish combining rice, lentils, chickpeas and pasta - in this case short lengths of vermicelli. Everything is topped with tomato sauce and kamouneyah, a cumin and vinegar sauce. The finishing touch is plenty of crispy, fried onion rings. Don’t skip any element of the dish as they all play an essential role ..read more

This is such a simple and effective way to cook chickpeas in the oven. Wrapped in paper with a block of feta and plenty of olive oil, they sizzle and soak up the flavours of the thyme, lemon zest and chilli. Unwrap the parcel at the table, serving it as part of a mezze spread or as a simple dinner with some flatbreads and a sharply dressed green salad ..read more

This dish by Quique Dacosta was inspired by his mother's jewellery box. It's filled with a jasmine and sandalwood sorbet to represent her perfume, and topped with edible 'jewels', such as yuzu marshmallow pearls. The whole dish is served in a real jewellery box, which plays a melody when opened. This recipe is a summary of the restaurant's process when making the dish - feel free to just try making one of the components, or use it as inspiration for your own dishes ..read more

This striking dish consists of a savoury garlic, sherry and almond ice cream stuffed with a simple prawn tartare and creamy almond milk sauce. The ice cream is moulded in an intricate flower-shaped mould at Quique Dacosta's restaurant, but this dish would also work with a simpler mould.  ..read more

This warming stew uses Mr Organic butter beans, plenty of smoked paprika and kale to make a hearty winter meal that comes together in under an hour. It's served with a side of garlic and parsley toasts, made with crunchy baguette ..read more

Mujadara is a Middle Eastern dish of rice and Mr Organic lentils mixed with lots of golden, deeply caramelised onions. It makes a satisfying meal served with some vegetables and plenty of creamy plain yoghurt ..read more

Brown stew chicken is a delicious Jamaican chicken stew made from a whole chicken. It's incredibly warming and comforting, with a rich, glossy gravy spiced with thyme, pimento and all-purpose seasoning. It's the perfect dish to have with rice and peas. This recipe is taken from Motherland by Melissa Thompson (Bloomsbury Publishing, £26) Photography by Patricia Niven ..read more

This Guinness punch pie by Melissa Thompson is inspired by Jamaican Guinness punch. Unlike British punch - which tends to be fruity and based on juice - Guinness punch is creamy, and made with Guinness (of course), condensed milk and vanilla Nurishment. This pie is absolutely delicious and sure to become a favourite with anyone who tries it. This recipe is taken from Motherland by Melissa Thompson (Bloomsbury Publishing, £26). Photography by Patricia Niven ..read more