Using natural linens and wool keeps the home naturally warm at this time of year. Punctuating deep neutral tones with bold colours adds comfort and vibrancy to your home.

Ingredients: 250g dried chickpeas - soaked overnight and boiled to tender (or 600g tinned), 250g tahini, 2 lemons - juiced, 4 garlic cloves - crushed. Method: Place the chickpeas into a food processor and blitz until you get a stiff paste. Add the tahini, lemon, garlic and 1 tsp of sea salt. With the processor still running, slowly add some water until you get a very smooth paste. Serve in either a ANTA Pasta dish or ANTA Small bowl with a generous drizzle of olive oil and toasted pine nuts.