Simple is anything but boring, especially given the wealth of mushroom varieties available right now. Recently, I bought chanterelles, shiitake and honey mushrooms and combined them into a flavourful first course. Butterflied leg of lamb gets short shrift after barbecue season, but it makes an elegant oven roast that is very easy to carve. As for tapioca pudding, watch it settle onto menus as winter returns – it's destined for a comforting revival.
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Mushroom Prosciutto Sauté on Croutes
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Sweet and Spicy Leg of Lamb
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Tapioca Pudding with Marmalade
Lucy Waverman