This Tuscan classic combines pappardelle with a rich, slow-cooked chicken liver ragù made with Marsala, white wine, and fresh herbs. A deeply savoury, comforting dish that captures the warmth and simplicity of Italian home cooking.
Recipes 309 Recipes
Chomlek, Ohrid Style
A traditional Ohrid-style beef stew, Chomlek celebrates the simplicity of Balkan home cooking. Slow-cooked with beef shin, shallots and garlic until tender, it is humble, hearty and deeply satisfying.
Dimlama – Uzbek Harvest Stew
Dimlama is a gift from Uzbekistan, a dish that celebrates the season, the harvest, and the earth itself. It’s exceptional in its simplicity, a reminder of how generous the ground can be. The ingredients are layered, left to cook slowly, and allowed to create their own broth, a beautiful harmony of flavours that become something far greater than the sum of their parts.
How to Make Slow-Cooked Bolognese Sauce (Ragù alla Bolognese)
A classic ragù alla bolognese, cooked low and slow for deep, savoury flavour. Ideal with fresh tagliatelle or layered into a proper lasagne.
Burmese Pork & Mango Pickle Curry
This Burmese pork and mango pickle curry recipe, kindly shared by The Rangoon Sisters, balances sour, spicy and savoury flavours for a dish that’s simple yet celebratory.
Burmese Stir-Fried Spicy Chicken Livers
Burmese Stir-Fried Spicy Chicken Livers is a bold, fiery stir-fry from The Rangoon Sisters, packed with garlic, chillies, and warming spices. A quick, flavourful dish from their family kitchen.
How to Make Bordelaise Sauce
Learn how to make Bordelaise sauce, the classic French red wine sauce for steak. A rich and glossy Bordelaise sauce recipe with shallots, bone marrow, and butter.
Burmese Chicken & Potato Curry
A classic Burmese curry of chicken and golden fried potatoes, richly spiced and full of comforting flavour. Recipe by The Rangoon Sisters.
George’s Grouse Poutine
Try my grouse and chips recipe, a playful take on poutine with braised grouse legs in rich gravy, fried grouse breasts, crisp chips and cheese curds.
Lamb Breast with Mint & Coriander Sauce
Tender lamb breast slow-cooked with cider, then crisped and served on a bed of mint and coriander sauce. Finished with capers and onion for a bright, balanced dish.
Partridge with Smoked Lardons, Apples & Brandy
Cooks in 40 minutesA rich autumn partridge dish with smoked lardons, apples, carrots, and brandy cider sauce. Served with golden croutons, it pairs beautifully with red wine or cider.
Fresh Cucumber & Cabbage Salad with Roasted Peanuts
A fresh cucumber and cabbage salad with a sweet-sour chilli dressing and roasted peanuts. The perfect side for beef rendang, grilled meats or spiced dishes.