A favourite chicken dish at Finca Buenvino in Andalucia, Spain. Chickpeas are used in myriad dishes in Spanish cuisine.
My preferred cut for roasting pork is the loin with the bone in.
My favourite way to use truffle butter is to serve it simply with pasta.
Butter and truffles are best friends. Grating truffles into butter is a great way to extend the truffle season. The butter will keep for 2 weeks.
Whole onions are roasted slowly in their skins until their sugars caramelise. It's one of the easiest things to make and the most comforting thing to eat.
Homemade gnocchi is a revelation. They’re little pillows that soak up sauce readily, like this simple but excellent braised beef.
These pavé, golden bricks of pressed, creamy potato, take their name from the French word for cobblestone.
This is my interpretation of the iconic Spanish dish, paella. The oil from the chorizo imparts a delicious flavour.
Fresh horseradish lifts this soup from the very good to the sublime. In its absence you could use a top-notch bottled version.
Though it’s typically served for breakfast, a Dutch baby makes a sweetly satisfying dessert when topped with lots of luscious fresh fruit and warm brown sugar.
This thrifty, pared-down soup is earthy and comforting but still light. I like to think it follows the tradition of the best peasant cookery: using clever...
Dulse seaweed adds waves of intensity to this slowly cooked shin of beef, creating a simple yet stunning dish.
The American comfort food classic is given a new lease on life with the luxurious addition of truffles.
Preparing a full meal on a single tray and then just letting the oven handle all of the cooking is (or should be) every family’s favourite easy-cooking...