A classic French stew perfect for a dinner party. Coq au vin is a quick and easy chicken recipe that sees thighs and drumsticks braised in a luscious, glossy red wine sauce. Wonderfully rustic, yet still elegant, this winter dish also includes shallots, chestnut mushrooms, smoked pancetta or bacon, and thyme for a delicious, comforting meal.
This fennel sausage recipe makes a comforting, hearty supper, perfect for colder months or any time you need a warming meal. Quick to prepare and best enjoyed with a robust red wine.
Curry dishes are hugely popular in Jamaica, thanks to the indentured servants to who arrived after emancipation in the early 19th century to make up the labour shortfall once slavery had been abolished. Curry goat and curry chicken are the best-known dishes, but Curry Oxtail is a close contender. It’s a stunning dish, one that is best started a few days before you intend to eat it.
Here is something a little different! A spicy, jungle-style curry served up in a loaf of bread and so typical to South Africa.
This recipe was inspired by the sight of hardy sheep grazing among dry mountain shrubs, with the scent of sun-scorched herbs wafting in the warm air and the Aegean glistening in the distance.
Just the kind of thing we eternally hope to find in a remote pub with uncomfortable furniture, a glowing fire and a stone floor.
I love fried chicken but detest KFC so here is a really easy and super scrumptious, crispy and delicious alternative for your finger lickin’ delectation.
My cote de boeuf recipe, paired with the southern Italian salmoriglio sauce, is quite possibly my favourite way to dress this delicious cut of beef. On hot summer days, it’s far preferable to a heavy peppercorn or mushroom sauce. The aroma of a cote de boeuf sizzling over wood, topped with freshly pounded salmoriglio, is pure heaven!
Tender lamb skewers marinated in yoghurt, spices, and aromatics, grilled over charcoal and finished with lemon. Perfect with garlic mayo, tabbouleh, and flatbread.
I absolutely love ox tongue, whilst also celebrating its very reasonable price and benefit to the kitchen budget. Smoked by Swaledale Butchers, then cooked over charcoal and it is nothing short of eye-rollingly delicious! A wood-fired grill is pretty essential for this ox tongue recipe.
This is a dish normally cooked on the hob top or over an open fire as a seasoned tagine (the name of the vessel) should be able to take such direct heat. If nervous simply put the tagine in the oven if worried about cracking. This is an absolute favourite among tagines not least for the simplicity of its preparation.
A seasonal warm salad of asparagus and Jersey Royals, celebrating the best of spring produce.