These delicious biscuits are cheap and easy to make, and will keep for days in an airtight container.
Kangaroo tail can be cooked low and slow, giving you a rich and tender stew.
This low and slow stew suits Sadie's palate for Asian spices and Matthew's love of European food.
Ooey gooey goodness was once only possible at home, in an oven, where layer upon layer of pasta, cheese, and sauce bubbled together in a tidy rectangular baking...
As autumn mornings become crisper, there’s something deeply comforting about a hearty plate of fried mushrooms.
Pretty much a classic savoury ‘cobbler’, this hearty vegetarian main course looks fabulous as you bring it bubbling to the table.
Dulse seaweed adds waves of intensity to this slowly cooked shin of beef, creating a simple yet stunning dish.
Key to this French classic is perfectly cooked duck breast (or leg) with crispy skin.
Slow cooking the vegetables lets them caramelise and release their flavour potential, making this lamb all the more rich and wintry.
A remoulade is a fancy French spin on a mayonnaise, and is often made from a combination of olive oil and eggs. There's a bit of labour to these appetisers; you...
This is a lovely rich, wintry dish that's perfect for sharing, and doesn't need to be cooked for hours. If you've never used chocolate in this way, you'll be...
This is a lovely warming pasta that's perfect for the cooler months. The duck ragu is packed full of flavour thanks to the herbs, red wine and slow-cooking method.
If you need an excuse to crack open a bottle of pinot, read on – here’s how to incorporate more wine on your plate.
This dessert defines an exact moment in the season – the end of autumn and the beginning of winter – and I prepare it as soon as the first quince are ripe.