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Cock a leekie soup
This fantastically named soul-warming Scottish soup starts with a whole chicken, to create a deeply savoury broth, then leeks for earthy sweetness and, surprisingly, prunes then bring a burst of rich fruitiness. Rice – or barley if you prefer – is the perfect thickener. Simple and delicious: the Scots certainly know how to make soup!
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Slow-cooked duck ragù
This gorgeously rich, slow-cooked duck ragù is easy to make and great for using up leftover gravy and stock. It’s a time investment, but makes enough for up to 10 people so you can enjoy it again another night if you’re not feeding a crowd.
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Steak sarnie with onions and blue cheese
Make the ultimate steak sarnie for one with our not-for-sharing recipe. Layer up good bread and juicy steak with sticky onions and blue cheese.
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Pan con lechón Cuban roast pork sandwich
Chef Liam Barker shares his recipe for pan con lechón. This Cuban sandwich is an epic construction of leftover roast pork with crisp crackling, zingy onions, tomato, avocado and herbs inside a brioche bun.
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Fried chicken with pancetta onion and tomato mac n cheese
Two big-hitters of the comfort food world come together for this double act from food writer Lara Luck. Fried chicken gets a coconut marinade and two coats of spiced flour for extra crunch, while the mac ’n’ cheese packs a flavour punch thanks to tomato, paprika and pancetta.
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Kiwi beef burger with pickled beetroot and a fried egg
It’s the ultimate Kiwi burger recipe: a juicy beef patty topped with homemade pickled beetroot, green tomato chutney and a fried egg.
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Air fryer cranberry glazed chicken wings
These festive chicken wings are sweet, savoury and sticky. Perfect for a crowd served as a snack or as part of a larger buffet spread.
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Pork chops with bean pureé sprouts and apples
This new take on the classic combo of pork, apple and sage is ready in just 30 minutes – but tastes like it took so much longer. The easy bean pureé uses the liquid from the bean tin, which is not only full of flavour but gives you a silky texture.
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Smoked duck breast with celeriac remoulade
Chef Henry Harris’ simple smoked duck starter is a great make-ahead recipe for Christmas Day. All you need to do is make the remoulade beforehand then, on the day, it’s a case of arranging everything on a plate.
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Roast beef with aubergine peppers and cannellini beans
Our lighter take on roast beef, the joint nestled among juicy vegetables and cannellini beans, will help you hold onto proper sunshine vibes a little longer. A meal this gratifying really shouldn’t be so easy to make, but it is.
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Best of the best chicken kyiv
Forget the frozen ready-meal version of the 1970s and 80s – this recipe shows why the chicken kyiv has stood the test of time. The classic kyiv is given a little extra kick with an amped-up garlic butter, surrounded by tender chicken breast and perfectly encased in super-crunchy golden breadcrumbs. This is our best-ever recipe; discover the tips and tricks we learned along the way in this guide to making the best chicken kyiv of your life.
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Roast duck breasts with agen prunes and armagnac
This restaurant-worthy duck recipe is guaranteed to make your Valentine’s Day date swoon. It’s also a fab alternative dinner option for two people on Christmas Day. Henry says: “The roast duck breast with prunes is inspired by roast magret de canard from southwest France.”
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Fidget pie
If you’re looking for a hearty, comforting recipe for winter that won’t cost a bomb, this pie is pretty brilliant. Filled with potatoes and bacon and flavoured with onions and apple, it has an interesting history, too. It’s inspired by a traditional dish described in a collection of British recipes compiled by little-known food writer Florence White, published in 1932.
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Roast beetroot, hazelnuts and goat cheese
This autumnal salad recipe combines earthy beetroot, tangy goat’s cheese and hazelnuts – a simple, yet effective starter for a dinner party.
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Duck, pork belly and green olive terrine
Henry Harris’ duck terrine recipe is a great starter for Christmas or, indeed, a swish dinner party. The leftovers can be enjoyed as part of a buffet or for lunch the next day, too.
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Chicken alfredo
Creamy and rich with a hint of garlic and dried herbs, this simple chicken alfredo pasta is the ultimate in Italian-American comfort food. Butter-basted chicken is served with fettucine pasta in a creamy sauce enriched with parmesan and a hint of nutmeg. Sprinkle with your choice of fresh green herbs to finish. This recipe serves two – ideal for an indulgent Friday night meal or Valentine’s Day dinner.
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