There's something highly satisfying about chucking all the ingredients into one pot and leaving them to meld into something full of flavour! Less washing-up too...
This is a good way to ‘uplift’ 1 lb (450 g) of mince, but it has to be good-quality mince from a reliable supplier.
Neck fillet of lamb provides very sweet meat that responds perfectly to long, slow cooking and if you add pre-soaked dried green flageolets to cook alongside it these, too, absorb the sweet flavours of the lamb.
A lovely winter roast with the most fantastic sauce ever - this is bound to become one of your family favourites!
This is a lovely way to serve a roast chicken in the spring and summer months when fresh herbs are in abundance. The grapes add fruitiness and moisture to the stuffing.
The 'Dijonnaise' bit is, of course, mustard which perfectly complements the pork in this wonderful centrepiece for Sunday lunch - roast pork with a difference!
This is one of the most popular recipes on the site and is packed with flavour, lifting a simple chicken recipe into the realm of something really special (and easy).
This famous Provençal vegetable stew is best made in the autumn when the vegetables needed for it are cheap and plentiful. This can be a most attractive dish but not if it ends up mushy. So to avoid this, make sure you don't cut up the vegetables too
This is the perfect main course salad for lunch, with perhaps some rice salad to go with it.
Who’d have thought you can roast a whole chicken in just 45 minutes? Well you can, with succulent results. This adaptable recipe is brilliant whatever herbs you use, so if tarragon isn’t available try rosemary, sage or thyme.
Pork, apples and cider meld beautifully in this wonderful slow-cooked recipe that will go down a treat on a chilly day...
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