Yotam Ottolenghi’s recipes to spice up your winter

One-pot chicken with orzo, porcini and cinnamon

You can’t get much more than this tender chicken by way of comfort and pure deliciousness

Roast pork belly with apple, soy and ginger

Don’t be put off by the long cooking time – once everything’s in the oven, it’s mostly just a waiting game

Lamb pilaf with sweet almonds and sour plums

Iranian dried sour plums, known as aloo bukhara, are like nature’s candy; they are beautifully orange, sweet, sour and hard to resist

Braised chickpeas with carrots, dates and feta

Serve with rice or flatbreads for a vegetarian main course; leave out the feta for a vegan version

Harissa vinegar chicken with chicory

Make this a day ahead, if you like – the flavours only improve

Pretzel and pecan banana rum pie

Lime and passion fruit bring tropical flavours to this dreamy banana pie

Hibiscus-poached pears with toasted coconut custard

All the elements for this can be made well ahead: the pears up to three days beforehand and the custard and crunchy bits two