Casserole

Beef, chicken, pork, sausages, lamb - even vegetables - all lend themselves brilliantly to casseroling, which also offers the advantage of being able to use cheap cuts of meat for slow-cooked succulence.

 
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Pork with Apples and CalvadosServes 2

Pork with Apples and Calvados

There are some luxuries in the kitchen that really do help to perk up certain dishes, and one of these is a bottle of Calvados because it seems to have within it all the concentrated aroma and flavour of an apple loft. This recipe can be doubled

 
 
Coq au VinServes 6-8

Coq au Vin

It's no surprise that this lovely French classic has stood the test of time: perfect for a supper party or Sunday lunch. Try to make it the day before so the full flavours can develop.

 
 
Calves' Liver with Melted Onions and MarsalaServes 2

Calves' Liver with Melted Onions and Marsala

This is my version of the famous Venetian dish (Fegato alla Veneziana), rich but meltingly light. In summer, for a change, the whole thing works brilliantly with lambs' liver and either way it's very good served with buttered spinach and...

 
 
Liver Casserole Serves 6

Liver Casserole

This is a recipe for summer when English lambs’ liver is plentiful.

 
 
Chicken PaprikaServes 4

Chicken Paprika

Serve this lovely supper dish with rice or noodles and enjoy the sweet spiciness of the paprika with soured cream and vegetables.

 
 
Chicken with Whole SpicesServes 4

Chicken with Whole Spices

A lovely baked Indian chicken recipe, all this needs is some pilau rice and mango chutney for a warming midweek supper. Make sure you allow a few hours for the chicken to marinate before cooking.

 
 
Sausages with Chilli SauceServes 3

Sausages with Chilli Sauce

Short description

 
 
Dhal CurryServes 2

Dhal Curry

Dhal is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.

 
 
Chinese Stir-fried RiceServes 4

Chinese Stir-fried Rice

The most important point to remember if you want to fry rice successfully is that it must be cooked but cold, so you must cook the rice ahead and then allow it to cool completely. I have used authentic Chinese ingredients here

 
 
Peppered LiverServes 2

Peppered Liver

This is more or less the same as steak au poivre but quite a bit cheaper and – if you like liver – every bit as good.

 
 
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