Delight dinner guests with this deep, boozy, herbed bourguignon.
Dark, juicy cherries are sweet, sticky and zesty in these golden pastry-topped pies.
My favourite Indian snacks are onion bhajis – not the type that come from a packet in the supermarket, but the aromatic, straight-out-of-hot-oil kind.
Traditional Italian ribollita is a hearty and economical dish that uses up kitchen leftovers, including bread. It’s somewhere between a stew and a soup, with a chunky yet starchy base and a substantial bite from the cannellini beans.
Broccoli takes on a wonderful, nutty flavour when roasted. Serve it over this Thai green curry for a simple dinner that is full of flavour.