It’s a wonder that any child enjoys Christmas pudding given all the booze and beef fat that goes into it. I for one loved it as child –– the more brandy butter the better. There’s something wonderfully ceremonious about setting the pudding a light at the end of the meal. I remember being entranced by that electric blue flame. Here, Cotswolds chef, Charlie Hibbert shares his grandmother’s recipes.

A vintage oven the colour of pea soup –– sign me up. Ever since my first boyfriend made me pea soup –– I’m sure there was more to the supper, but that’s all I remember –– I’ve held a tiny place in my heart for it. Mushy peas are comforting and familiar. In Greece, we eat “Arakas” with fresh dill, scallions and olive oil. The Brits serve mushy peas with pretty much everything. This pea soup, complete with tarragon and yoghurt (a dollop of feta would work) sounds delicious.

Summers in Bermuda always included a boat ride with Lise and her family in and around the waters of Harrington Sound. We often came home with sand dollars, and I once remember diving for a sea cucumber. Lise is originally from Montreal, but she’s lived in Bermuda for most of her adult life. She taught my brother and I to swim, and has an optimism and zest for life that has always inspired me. Lise makes the most delicious brownies, at least she did when we came to visit. Her brownies were soft and gooey and stuffed full of raisins and walnuts. Most kids balk at dried fruit and nuts but my brother and I loved both. Years later, I asked Lise for her brownie recipe and she said that they came out of a box. No wonder, we loved them so much. Along with her tuna salad and jug loads of ice tea, there were few lunches more memorable.

When my Mum was visiting from London, she and Iole made gemista. Traditionally, gemista are filled with ground meat, rice, and herbs but they made a variety to suit everyone’s likes and dislikes. We had our pick of tomatoes, bell peppers and zucchini. Today I found an Autumn spin on this classic Greek recipe that I thought I’d share. Instead of tomatoes and bell peppers, this recipe calls for gourds; Kabocha squash, Golden Nugget Squash, Tiger Stripe Pumpkin, any one will do. Just make sure they’re the edible kind.