Delight dinner guests with this deep, boozy, herbed bourguignon.
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.
I always roast up too many vegetables to go with Sunday lunch. Sometimes accidentally, sometimes intentionally; either way, they make a perfect addition to this simple and spicy bhuna.
I love the smoky background to this classic soup, which is sunny in both colour and flavour.
Perfect for breakfast, brunch, lunch, or dinner, this kedgeree has plenty of dill and lemon and is great served hot with cooling salted yoghurt and paprika. A balanced dish that everyone will love.