Cotechino con Lenticchie

Cotechino con Lenticchie

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).
Coq au Vin

Coq au Vin

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!
Mrouzia Lamb Shanks

Mrouzia Lamb Shanks

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.

Momofuku Bo Ssam

Momofuku Bo Ssam

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!
Brisket Chilli Con Carne

Brisket Chilli Con Carne

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! 
Broccoli & Italian Pork Sausage Rigatoni

Broccoli & Italian Pork Sausage Rigatoni

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!

Pickle Salad with Tiff from Free to Feed

Pickle Salad with Tiff from Free to Feed

Tiff from Free to Feed has shared his Pickle Salad recipeIt serves as a refreshing side for many classic Malaysian dishes and keeps in the fridge for up to a month.
Ayam Kecap Manis with Tiff from Free to Feed

Ayam Kecap Manis with Tiff from Free to Feed

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. 
Chicken Piccata

Chicken Piccata

A lemony, buttery, caper-topped mid-week dinner that can be served up in fifteen minutes. In a few simple steps, you have yourself a restaurant quality dish to serve alongside a fresh salad or greens. 

Lamb Pie with Julia Busuttil Nishimura

Lamb Pie with Julia Busuttil Nishimura

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.
The Ultimate Veggie Bolognese

The Ultimate Veggie Bolognese

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!
Leftover Veg Frittata

Leftover Veg Frittata

Cut down your waste and turn your sad looking vegetables into healthy and delicious meals. All you need is some ideas and hacks into turning what would be waste into something super tasty!


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