A quick, simple way to roast a chicken, retaining all the moisture and flavour. Using a lower oven temperature saves energy, too. Serve as part of a Caesar salad, in a wrap or as a roast.
Sweet winter squash is the perfect complement to tender salmon in this fragrant coconut curry recipe. The intense flavors of the green curry infuse the fresh vegetables, bathing the dish in a spicy coconut sauce brightened with fresh lime juice. Enjoy the curry as a one-dish meal or add steamed rice to soak up every last bit of the delicious sauce.
“I am a sucker for a pad Thai. I know it’s predictable, but I can’t seem to bypass it on a menu. This version brings together all the things I love about it; crispy tofu, lots of greens, a tamarind heavy-sauce, roasted peanuts, and crispy onion, as in my mind, a pad Thai is pointless without them.” – Anna Jones
A succulent ham joint, slow-cooked in a spiced vegetable and fruit broth then coated in a fruity, Clementine marmalade glaze and roasted until golden brown. Can be enjoyed all year round, hot or cold, and is ideal for special occasion meals or for cold cuts at Christmas.
This popular grilled cheese snack can be found all over Brazil and is the ultimate street food. Traditionally made with queijo coalho and served with either molasses or chimichurri sauce, it is equally delicious made with any of the three readily available cheeses suggested below. The farofa is optional but adds texture and an authentic Brazilian touch to the dish. Ideal as a starter or finger-food for a party.
Also called beef Burgundy, this traditional French beef stew is braised in red wine for mouth-watering results. Serve with mashed potatoes for a real comfort food experience.
These spiced chocolate buns with milk chocolate chips, candied citrus peel and sultanas are a twist on the traditional Easter recipe. The buns are placed into in the shallow casserole and finished with traditional crosses before baking together to make a tear and share loaf. The loaf is finished with a sticky orange honey syrup glaze.
