Joe Trivelli’s recipes for pumpkin soup, pheasant pie, radicchio and pears and baci di Hammersmith

‘I make so many vegetable pies that a meat one is something of an occasion’: rustic pheasant, bay, savoy cabbage and bacon pie. Photograph: Romas Foord/The Observer

There will soon be carnival celebrations in the Veneto from where delicious radicchio, the beautiful bitter winter leaf, hails. You will find here a salad that celebrates it, sliding it up next to pear with a sharp dressing to enhance its flavour. Some of these recipes require patience and effort, but not much fussy technique – roasting the sweet squash separately for a soup, taking the time to bake a game pie that can be kept for days, or filling the freezer with iced goodness, a luxurious treat ready for when you need it.

Pumpkin soup, sage and chicken livers