This Mulled Wine Pear Tarte Tatin starts with pears gently poached in Shiraz, cinnamon, star anise, allspice and fresh orange, then tucked into a buttery caramel spiked with a splash of that deeply reduced mulled wine. A sheet of puff pastry goes over the top before the whole thing is baked until golden, bubbling and beautifully imperfect.

Buttery leeks, garlic, fresh thyme, a splash of dry white wine, and tender russet potatoes blend into the creamiest, silkiest soup. I like a little cayenne for warmth.