An especially bleak midwinter meant more warming comfort foods (and the occasional big wodge of cake).
This deliciously sweet sauce with the flavours of mulled wine is a perfect accompaniment for duck.
Traditionalists, look away. This lovely, hearty soup is pasta you can slurp with a spoon.
Built around frozen peas, this soup gets a tick for convenience and delivers bags of flavour in very little time.
Two classic French recipes combine to create this open-faced, cheese-and-potato pie.
Chef Rosheen Kaul unlocks the secret to making kale cool again.
This cheat’s pasta sauce will taste as if you’ve been working on it all day, with no slicing, dicing or chopping required.
That bitter midwinter chill sure is icy, but these pots of gold will help take the edge off.
In the West, soup is commonly a first course, while in Asia it’s mostly served with the main. This is a Western-style soup you can eat as a side dish.
Plus a hearty steak and Guinness pie and a chilli con carne macaroni melt that will come up beautifully in your slow cooker.