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!
What better time to indulge in a slow cook and let the beautiful aromas fill your entire house. It's such a luxury to cook a cut of meat low and slow and let the the flavours develop over time and this recipe is just that!
Just because we're spending more time at home, doesn't mean that we don't need some quick meals that we can throw together in under half an hour. Broccoli and Pork Sausage is the perfect marriage of a savoury and indulgent dinner but also has the perks of being veg heavy and what makes it even better, is this recipe uses the entire broccoli from flowers to stalk!
We welcome Tiff from Free to Feed who travelled from Kelantan, Malaysia and is from a Hokkian culture, a Malaysian-Chinese community. He's kindly shared one of his favourite dishes, a famous Malaysian dish called Ayam Kecap Manis.
This is a comforting hearty pie that is sure to bring warmth into your home during the cooler months. I like the make the filling and pastry the day before, simply assembling the pie and cooking it the next evening.
As comforting as a traditional bolognese but filled with all the nutrition of a big bowl of veg! The base is a cauliflower soffrito, where mushrooms are added for richness and miso paste for that savoury umami. This spaghetti is a crowd pleaser and you certainly don't have to be vegetarian to enjoy it!