Confit duck leg can sound daunting at first, but with a little time it’s surprisingly straightforward to make at home. These duck legs are cured with thyme, coriander and fenugreek, slowly cooked in duck fat until meltingly tender, then crisped until golden and served with an orange and star anise sauce.
This vanilla parfait is one of the easiest desserts to serve at the end of a dinner party. It is light and smooth with a rounded vanilla flavour and served with a simple spiced plum compote.
This baked cauliflower cheese is comfort food made fancy. Roasted cauliflower with a silky Gruyère béchamel and a crisp Parmesan crust, finished with fresh, creamy burrata.
This saffron risotto is simple, elegant, and guaranteed to wow. It’s creamy, deeply savoury, and visually appealing with its distinctive golden colour.
These braised beef cheeks are slow-cooked with red wine, stock and aromatics until tender but still holding their shape and served with a rich sauce made from the braising liquid and a red wine reduction. This is the kind of dish that quiets the whole table at a dinner party.
These are the creamiest rosemary mashed potatoes, perfectly seasoned and enriched with butter and cream. They’re taken up a level by infusing the cream with rosemary, giving them a subtle savoury and aromatic depth, and topped with crispy potato skins for a contrasting texture.
This simple cos salad with creamy dill dressing is a staple side dish you’ll want to keep on regular rotation at your dinner table. It’s quick and foolproof to make, and designed to impress with hardly any effort.
This chicken cotoletta is a simple, reliable dish that is full of flavour. The chicken is coated in a crisp parmesan crumb and served with a fresh salsa verde made with parsley, capers and lemon.
