There's something particularly meditative about sitting down and folding dumplings, which is exactly the type of past time that we're all currently looking for. The filling for these potstickers is very simple, including pork, cabbage and garlic chives. Getting the folding right can take some practise, but if you're struggling, just folding them into half moons will work well too!
Meals that you can rely on when you're short on time. Just because we have more time at home right now, doesn't mean we have the motivation for luxurious, slow-cooked meals every night and that's where these recipes come in handy. There's something for everyone in this series, with perfectly cooked steak, honey and soy chicken and comforting pasta dishes that we crave over winter.
With travel to the US feeling like a far-off fantasy, here's one way to bring some 'I NY' vibes into your life: with a homemade Reuben. This New York deli classic is a simple grilled sandwich with corned beef, Swiss cheese, sauerkraut and Russian dressing tucked between slices of rye. Serve with a handful of potato chips, a pickle and a strong black coffee.
Dinners that are cooked using one tray not only means easy cooking but it makes cleaning up a breeze too! Not only are these dinners super tasty but being baked in the oven, makes them a healthier option too! These recipes are just rough guidelines to follow for flavour combinations and ideas but you can really use whatever vegetables or cut of meat you have in your fridge and just adjust the cooking time where necessary.
A super simple weeknight dinner we cook on repeat. Our Ora King Salmon has a flavour unlike any other, which means you don't need to fuss about to make it taste delicious. This recipe can be made with whatever vegetables you have in your fridge or pantry and within an hour, you've got yourself a tasty and healthy dinner on the table.
A warming dinner with a classic pairing of pork sausages and tomato. All cooked in one pan, it creates a beautifully rich and savoury sauce. Serve on a bed of mash or with some crusty bread and a side of greens. It's a dish that the whole family will love and make use of simple ingredients that you'll probably already have at home.
Beef Rendang is a rich and complex Malaysian beef stew which is flavoured with ginger, lemongrass and chilli. This dish is best cooked over and afternoon, but trust us, the rich and multilayered flavour is well worth the wait. We've used beef chuck in this recipe but rendang can also be made with chicken, goat or lamb.
As much as some of us enjoy cooking, it can be a bit much cooking every single meal. That's why it's important to understand what recipes are better suited to reheating and make for delicious lunches for following day. Some recipes even get better with age, so they're perfect for making on a Sunday afternoon, meaning you've got lunch sorted for the week ahead.
Cotechino is a rich, beautifully spiced sausage made primarily of cuts from the pig’s head. It’s a traditional Italian New Year’s meal, meaning now is the perfect time for us Southern Hemisphere folk to dig in. It couples perfectly with the nuttiness of lentils, the acidity of a salsa verde and a Nebbiolo (preferably from the Piedmont region).
A classic French chicken stew, using red wine and brandy to create a decadent base. It's deeply savoury, which is enhanced with the addition of bacon and will fill your house with the most beautiful aroma. Serve on a bed of buttery mash and you'll have one happy family on your hands!
This recipe is adapted from Nargisse Benkabbou’s excellent book “Casablanca: My Moroccan Food”. Mrouzia is usually served to celebrate Eid al-Adha. The sauce is rich, deeply savoury and decadently sweet. A perfect winter weekend cook. Serve with couscous.
High 'wow' factor, low effort. David Chang's show-stopping Bo Ssam (Korean-style pork roast – we've used shoulder) is cured overnight in the fridge, slow-roasted until it falls apart, topped with brown sugar for caramelisation, wrapped in lettuce and served with accompaniments. If it's good enough for Momofuku, it's good enough for us!
