On Saturday, your Guardian will include a brand spanking new weekly food section, Cook, focused on the kind of stuff we really eat at home; everyday dishes from Sonya Kidney, step-by-step baking from Dan Lepard, drink recipes from Henry Dimbleby and Jane Baxter – and two pages of readers' recipes every issue, curated and taste-tested by lucky old me.

Each week we'll be asking readers to send in their recipes on a particular theme, such as "orange", "mash" and "roast". I'll choose the most interesting to test before picking a winning recipe. Each of the dishes I cook will appear in the paper and online, and the winners will be entered into a contest to find the 2013 Guardian home cook of the year.



Frankly I'm pretty damn excited about what's in store: I love waking up on Thursdays and diving into the slew of comments underneath my "How to cook the perfect …" column, full of improvements, criticisms and your own recipes. I read them all, so I know you lot have all sorts of good stuff hidden up your sauce-splashed sleeves.

The first few themes we're going to be covering in the recipe swap (with a little advance help from Twitter and some kind food bloggers) include "on toast" and "remedies" – and I've been surprised and delighted with the variety and creativity of the submissions so far. Burmese-style beans on toast, smoky sausage horsebit, a masterpiece rejoicing in the name of the "Elvis cheezy beano" and a proper kosher chicken soup which promises to make anyone who cooks it "a certified member of the Jewish Housewives' League".

The first theme for the readers' recipe swap (to be published in Cook on Saturday 26 January) will be crumbles. Please don't confine yourself to the usual suspects – I've always wanted to make a savoury crumble, and I've got a whole lot of stilton that still needs eating, if that inspires anyone.

For the chance to feature in Cook, send your crumble recipes to recipes@guardian.co.uk by noon on Wednesday 16 January. Entrants should include their name, address and phone number in the email.

Make my week by sending in your finest culinary creations: just think, your "cheezy beano" equivalent could see you crowned Guardian home cook of the year …