Food: Go back to school for some October warmers

The October break brings back brilliant childhood memories.

Going back to school after the holidays always meant blazers had to be replaced by cosy coats, hats and scarves, while the chilly walks to and from school would often be in the dark.

It meant conker season, fireworks and the knowledge that Christmas was just around the corner.

It also meant that my favourite comforting soups, stews and pasta dishes would soon make an appearance on the teatime menu at home.

Sitting down to a bowl of home-made soup or a creamy macaroni cheese can still take me right back to those days and in the hectic lives most of us lead nowadays, a taste of nostalgia is often just what we need to take a break.

According to research, we are all eating more and we are eating much more heartily. We are moving away from strict faddy diets and instead we are going for wholesome, comfort food which is apparently due to the economic shift.

These dishes are exactly what help us Scots get through our tough winters and I am a great advocate of warming foods at this time of year, so when I was asked by Marshalls to come up with six new recipes to mark their 125th Anniversary, I was delighted.

Their recent survey revealed that 90 per cent of us eat pasta at least once a week, so working with old school favourites and putting a new spin on them without taking away the magic people remember from their youth was a great project to be involved with.

I think we have come up with some real modern classics which give us the emotional connection with our food that we need right now.

Some of the recipes are quick, cheap and easy while others are a little more sophisticated and take a bit of practise.

One ingredient I hadn't worked with before was the school dinner stalwart semolina.

While most childhood memories are fond, many of us remember lumpy semolina puddings unfavourably, and I for one had little idea how versatile it actually is.

Having made semolina since 1885, Marshalls asked me to show how adaptable semolina can be and to create something just that little bit different.

The result is a stunning Semolina, Orange, Almond and Rose Petal Cake which wouldn't look out of place in a fine dining restaurant.

So, treat yourself to a Mad Men box set, sit down to one of these delicious dishes, and enjoy a taste of nostalgia.

• Nigel Kennedy is the face of the Marshalls 125th Anniversary - Taste of Nostalgia campaign. He is also the owner of the Edinburgh caterer Appetite Direct on Howe Street, Edinburgh. Call 0131-225 3711 or visit the website at www.appetite direct.com