6 servings

This classic veal recipe provides the staple for a magnificent Italian Sunday lunch

Ossobucco

packet dried porcini

veal

plain flour, seasoned

unsalted butter

olive oil

celery stick,

dry white wine

tomatosugocasa

tsp Marigold Swiss vegetable bouillon powder

Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.

Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.

Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.

Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.

Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it’s still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).

The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice

Chicken arrabbiata

medium onions,halved and sliced

red chillies,deseeded and sliced

red wine

chicken stock

tomato,finely chopped

tomato purée

thyme

chicken legs

chopped parsley,to serve (optional)

Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.

Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.

Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

This fruity treat will last for up to a month in the freezer

Almost-Instant Sweet Wine Ice-Cream

milliliters sweet white wine,

rounded tbsp caster sugar

carton double cream

summer fruits to serve,

Almost-instant sweet wine ice-cream

Tip the wine and sugar into a bowl and whisk together. Gradually whisk in the cream until it starts to thicken and just hold its shape.

Pour into a rigid container and freeze until firm, about 3-4 hours. Serve in scoops with seasonal summer fruits splashed with a little more sweet wine.

Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version

Colcannon

1kg potato,well scrubbed (cut any large ones in half)

butter

sliced back bacon,finely chopped

Savoy cabbage,finely shredded

milliliters double cream

Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.

Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.

Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

More lentils, less mince is the key to this low-cost family meal

Lentil & lamb moussaka

onion, chopped

garlic clove, crushed

aubergine, diced

lean minced lamb

can lentilin water, drained

can chopped tomato

cooked potato, diced

oregano

cinnamon

vegetable stock

tub Greek yogurt

egg, beaten

Heat the oil in a large frying pan. Add the onion and cook for 3 mins until starting to colour and soften. Add the garlic, aubergine and lamb, then cook for 5-10 mins until the mince is brown and the aubergine is softened.

Stir in the lentils, tomatoes, potatoes, oregano, cinnamon, some seasoning and the stock. Increase the heat and simmer for 10-15 mins until the mixture thickens.

Heat grill to high. Transfer the lentil and lamb mix to an ovenproof dish. Mix the Greek yogurt with the beaten egg, then pour on top of the lentil and lamb mix. Grill for 5 mins until the top is bubbling and golden.

Learn to make these authentic Japanese meat or vegetable dumplings, known as yaki gyoza, with our step-by-step guide

Gyoza

tbsp cornflour

26 ready-made gyoza skins,defrosted if frozen (see tip)

vegetable oil

spring onions,ends trimmed, roughly chopped

garlic

water chestnuts,about 5 (drained weight)

soy sauce

tsp oyster sauce

tsp cooking saké

½ tsp sesame oil

minced porkor chicken

tbsp rice vinegar

tsp sesame oil

tbsp Yuzu juice

peanut oil

Put the spring onions, cabbage, ginger and garlic in a food processor, and whizz to a fine mix (or finely chop by hand).

Add the water chestnuts and pulse to chop, but not too finely – these will add a nice crunchy texture. Add the soy sauce, oyster sauce, sake, sesame oil and a pinch of salt, and whizz again.

Tip the ingredients into a bowl and add the minced pork or chicken. Mix by hand until well combined. Chill until ready to use.

Have a pot of water to hand. Sprinkle the cornflour onto a plate. To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin.

Dip your finger in the water and wipe around the edge of the skin – this will moisten it and help the edges stick together.

Bring the edges of the skin together. Pinch pleats along one side, then press each pleat against the opposite flat side of the skin. With each pinch make sure that you are sealing the parcel and keeping the filling in the centre. Put each gyoza onto the plate dusted with cornflour. Can be covered with cling film and chilled for up to 8 hrs.

Cook the gyoza in batches. Heat a non-stick frying pan with 1 tbsp vegetable oil. Brush off any excess cornflour from the bases of the dumplings. Fry the gyoza on one side only – don’t turn them over, you just want one crispy side. They should be golden brown after about 2 mins.

Add a good splash of water to the pan and cover with a steaming lid or a large sheet of foil with a few holes poked in the top. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza filling is cooked through. Set aside while you cook the rest.

Mix all the dipping sauce ingredients and serve alongside the dumplings in dipping bowls. You can serve with both or just one dipping sauce.

Try this simple one-pot take on the traditional Brazilian Feijoada, using pork shoulder - throw in leftover chorizo, ham or bacon

Brazilian pork stew with corn dumplings

pork shoulder,

sunflower oil

onions, finely chopped

celerysticks, finely chopped

bay leaves

tbsp cumin

tbsp coriander

allspice

stock pork

tomatoes

cocoa powder

tbsp soft dark brown or muscovado sugar

tbsp red wine vinegar

oranges

red chillies,

spring onions, finely sliced

sweet potatoes,

cold butter, diced

self-raising flour

cornmealor

½ tsp bicarbonate of soda

sweetcorn,

buttermilk

egg,

Start by getting your biggest flameproof casserole dish and sealing the pork chunks in the oil – they don’t have to be very well browned. Do in batches, then transfer to a plate and tip three-quarters of the onions, the celery, bay and oregano into the dish. Add a splash more oil, if you need, and fry gently until softened.

Tip in the spices, stir for 1 min to toast, then return the pork to the dish. Crumble in the stock cube and stir in the tomatoes, cocoa, sugar, 2 tbsp of the vinegar, the zest and juice from 1 orange, and 3 of the chilli halves. Bring to a simmer, then cover and leave to bubble for 1 hr.

Meanwhile, finely chop the reserved chilli half and mix with the remaining onions, the spring onions, and red wine vinegar and the zest and juice from the last orange. Keep cold in the fridge.

After 1 hr, stir the sweet potatoes and red peppers into the stew, then re-cover and simmer for another 30 mins.

When the stew has about 15 mins to go, make the dumplings. Rub the butter into the flour until it resembles fine crumbs, then stir in the cornmeal, bicarb and sweetcorn. Finally, mix in the buttermilk and all but 1 tbsp of the egg to make a soft dough. Season with some salt and roll the mixture into 12 soft dumplings, then roll in a little more cornmeal to coat the tops. Brush the tops with the reserved beaten egg.

Heat oven to 200C/180C fan/gas 6. Stir the beans into the stew, then taste for seasoning. Sit 6 of the dumplings on top of the stew and the rest on a baking tray lined with baking parchment. Put both in the oven – the stew without its lid – and cook for 25 mins until the dumplings are golden and risen.

Carry the stew straight to the table, and sprinkle over a little more oregano before spooning into bowls. Serve the extra dumplings alongside for those who fancy another one, and the onion relish.

This vibrant vegetarian side dish is dressed with chilli, spring onion and balsamic vinegar, then sprinkled with crunchy pumpkin seeds

Late-summer tomato & carrot salad

mixed ripe tomato

carrots

spring onions

pumpkin seed

tbsp extra virgin olive oil

tbsp balsamic vinegar

Chop the large tomatoes, halve the cherry ones and tip into a large serving bowl. Add the carrots, spring onions, chilli and pumpkin seeds, and toss together.

Mix the extra virgin olive oil with the balsamic, a pinch of salt and a good grinding of black pepper. Pour over the tomatoes and toss together.

This simple salad is a refreshingly crisp and crunchy addition to any meal

Fennel & celery salad

fennel bulbs

celery

lemon juice

Very finely slice the fennel bulbs lengthways (a mandolin makes this easier). Cut the celery stalks into thin matchsticks. Scatter the fennel and celery on a large plate or platter, drizzle over the fruity extra virgin olive oil and lemon juice, then season. Scatter any fennel fronds and celery leaves over if you have them.

Sticky rice and mango pud with coconut milk - a simple, heavenly Thai classic

Sticky rice & mango

sticky rice

coconut milk

sugar

salt

mangoes

coconut cream (you can freeze the rest)

sesame seeds

banana leaves

Soak the sticky rice in cold water for at least 3 hours, or overnight. Drain and rinse thoroughly. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Put in a bowl and set aside.

Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool.

Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.

Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.

Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur

Raspberry & orange syllabub

raspberry

Cointreau

caster sugar

amaretti

Divide the raspberries between six small glasses.

Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.

Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.

Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time

Yogurt & almond chicken curry

green chillies

ground almonds

ginger

single cream

onion

cloves

cardamom pods

tsp garam masala

skinless, boneless chicken thighs

full-fat natural yogurt

pack coriander

bread

Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.

Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.

Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.

Once you've tasted these light-as-air cakes, you will be hooked

Blueberry &  lemon friands

icing sugar

plain flour

ground almond

lemon

blueberry

Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.

Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.

Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.

Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.

Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

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