mains

Beef bourguignon

olive oil

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

red wine

Massel beef stock

tomato paste

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

Ground Beef Cabbage Stew is a simple, comfort dish, perfect for cold weather. It's made in one pot only with simple ingredients. Such a tasty recipe.

Ground Beef Cabbage Stew

vegetable oil

onion,

garlic,

chilli, diced

tsp cumin powder, 1 tbsp sweet paprika

600 g ground beef (1.4 pound)

tbsp balsamic vinegar

600 g canned diced tomatoes (1.4 pound)

cabbage

parsley

bay leaf

tbsp oyster sauce (optional)

soy sauce

water (1 1/2 cups)

sour cream (to serve)

Place a pot over medium-low heat. Add the vegetable oil and diced onion. Cook for about 5 minutes, stirring occasionally. Add the diced garlic and chili. Sauté for a minute, then add the spices (cumin, sweet paprika, coriander, oregano, salt, and pepper), and stir. Sauté for another minute. Increase the heat to medium-high. Add the ground beef. Cook until browned as it cooks, 6 to 8 minutes, stirring occasionally.

Add balsamic vinegar and diced tomatoes to the beef in the pot. Sauté for 2 - 3 minutes. Clean and quarter your green cabbage. Separate the cabbage leaves. Reduce the heat and add the cabbage leaves to the meat in the pot. Season with oyster sauce, soy sauce, bay leaf, and chopped parsley. Pour in the water, stir, cover with a lid and cook for about 45 - 60 minutes. Occasionally stir.

When your Ground Beef Cabbage Stew is cooked, check the seasoning and season to taste with salt and pepper. Divide between six soup bowls and serve with a generous dollop of sour cream. Enjoy.

For a totally different take on the basic roasted chicken thigh, enter Louisa Shafia's Turmeric Chicken with Sumac and Lime from The New Persian Kitchen. This super-simple braised dish is bright, tangy, and brilliantly yellow—it's a far cry from most muddled braised chicken dishes and even further from the typical roasted bird.

Turmeric Chicken with Sumac and Lime from 'The New Persian Kitchen' Recipe

turmeric

Sea salt and black pepper

chicken thighs

grapeseed oil

water

limes,

Sumac,

In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides. 

Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.

Dust the chicken with sumac and pepper, garnish with lime halves, and serve. 

Vegetarian Option: Use whole portobello mushrooms in place of the chicken, or use 1 pound firm tofu, well drained and cut into slabs 1 inch thick. You will need a little extra oil for searing than what is called for in the recipe.

Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.

Chicken katsu curry

x 150 grams free-range skinless boneless chicken breasts

buttermilk

curry powder

garlic

120 g panko breadcrumbs

mug of basmati rice (300 grams)

g creamed coconut

litres vegetable oil

onion

ginger

carrot

coriander

each garam masala medium curry powder, turmeric

plain flour

mango chutney

red onion

lemon

red chilli

This recipe has been designed to be made ahead and frozen - a family-friendly batch pie, with cheesy mashed potato atop hidden broccoli, leeks and celery

Crusty cheddar pies

broccoli,

celerysticks, de-stringed and sliced

½kg floury potato,

butter

pot 0% fat Greek yogurt

semi-skimmed milk

tsp English mustard

tsp wholegrain mustard

pack mature cheddar, finely grated

peas

Bring a large pan of salted water to the boil. Put the leeks, broccoli and celery in a large steamer. Add the potatoes to the water and cook for 20 mins, with the vegetables steaming on top, until all are tender. Drain the potatoes, then mash with plenty of seasoning, 25g of the butter and all the yogurt.

While the veg cooks, pour the milk into a pan, add the flour, both mustards and remaining butter, and cook over a medium heat, whisking all the time, until smooth and thickened. Stir in half the cheese and season. Remove from heat.

Divide the steamed veg and peas between 8 individual pie dishes. Pour over the sauce and top with the mash, then sprinkle over the remaining cheese.

Pack into freezer bags and use within 3 months. To serve, unwrap and put the dishes on a baking tray in the cold oven, then set to 200C/180C fan/ gas 6. Bake for 50-55 mins until bubbling and hot all the way through.

A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year

Creamed leek tart

plain flour, plus extra for dusting

unsalted butter,

tbsp iced water

unsalted butter

leek, sliced lengthways then into 2.5cm/1in pieces

½ tbsp plain flour

milk

double cream

eggs

gruyère, grated

Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.

Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.

Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.

Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.

A delicious veggie curry recipe from friend of Jamie mag, Mr. Andy Harris. 

Potato &amp; cauliflower curry

onions sliced

mustard seeds

cumin seeds

tomatoes grated

curry leaves

tsp coriander

tsp cumin

tsp ground tumeric

cayenne pepper

kg maris piper potatoes

green chillies deseeded and sliced

cauliflower

Greek-style yogurt to serve

flour

A twist on roast chicken, this technique from a recipe in Food & Wine tackles the problem of the breast meat drying out by the time the thighs are ready due to the thighs taking longer to cook. Cutting out the backbone and flattening the chicken changes the playing field. Make a slash through the leg to speed up cooking, and the chicken can now be cooked all at once to the same degree of doneness.

Dinner Tonight: Jacques P&#233;pin's Quick-Roasted Chicken Recipe

chicken

garlic cloves, minced

Dijon mustard

dry white wine

Tabasco

herbes de Provence

salt

Preheat the oven to 450°F. In the meantime, place the chicken on a cutting board breast-side down and, using kitchen shears, cut along either side of the backbone to remove it. Flip the chicken over and press gently but firmly onto the breastbone until the chicken flattens. Using a sharp knife, slash partway through both sides of the joint between the thigh and the leg. Do the same for the joint between the wing and breast.

Combine the remaining ingredients in a bowl and whisk well to combine. In a large over-proof skillet, place the chicken skin-side down and pour half the sauce over it, rubbing it into the flesh. Turn the chicken over and pour the remaining sauce onto it.

Place the skillet over high heat for about 5 minutes, until the chicken begins to sizzle and brown. Transfer to the oven and roast for about 30 minutes until the skin is crackly and the chicken is cooked through. Allow to rest for 5 minutes before carving.

Stir parsley pesto through brown rice and top with onions, peppers, courgettes and chunks of halloumi cheese for a filling vegetarian dinner

Herby rice with roasted veg, chickpeas & halloumi

red onions,

peppers, sliced (we used green, red and yellow)

courgettes(about 600 grams),

brown basmati rice

cashew nuts

garlic clove, crushed

can chickpeas, drained and rinsed

halloumi,

Heat oven to 200C/180C fan/gas 6. Put the red onions, peppers and courgettes in a large roasting tin, toss in 2 tbsp oil and season. (You may need to do this in 2 tins.) Pop in the oven and cook for 25 mins until the veg is tender and beginning to turn golden.

Meanwhile, cook the rice following pack instructions. Whizz together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto. Stir the chickpeas and halloumi into the roasted veg and cook for 10 mins more. Fork the parsley pesto through the rice, spoon over the veg and serve.

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

Ossobucco

packet dried porcini

veal

plain flour, seasoned

celery stick,

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

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.

The sauce in this dish gets its kick from berbere, an Ethiopian chili powder fragrant with cardamom, fenugreek, and clove. Use it once and you'll see why a good chunk of Ethiopian cuisine is built on it.

Beef Tibs Recipe

medium onions, chopped medium (about 2 cups)

inch knob ginger, minced, about 2 tablespoons

garlic, minced, about 2 tablespoons

berbere (see note)

Kosher salt

beef sirloin,

lemon juice,

Melt niter kibbeh or butter in a heavy saucepan on medium heat, then add onions, ginger, garlic, and berbere. Reduce heat to medium-low and cook, stirring occasionally, until onions are dark, ruddy, and golden, about 30 minutes. Onions should be at a low sizzle during cooking process. Adjust heat accordingly. Transfer to food processor and blend until not quite a purée. Return to saucepan, season to taste with salt, and keep warm.

Season beef on all sides generously with kosher salt. Heat oil in a 12-inch cast iron or stainless steel skillet over high heat high until lightly smoking. Add beef in a single layer, leaving plenty of open space in the pan (brown in batches if you don't have a large enough skillet). Cook without moving until well-seared on one side, about 3 minutes. Flip meat cubes with tongs and cook on second side until well seared. Continue to cook meat, stirring and flipping occasionally until desired level of doneness is reached. For rare meat, transfer to saucepan immediately. For medium, cook an additional one to two minutes before transferring to saucepan. For well done, cook up to five more minutes before transferring to saucepan.

Toss beef with warm sauce, stir in lemon juice, and serve immediately.

If you've ordered takeout from a Chinese restaurant in your life, you've probably either seen or tasted Kung Pao chicken. And I'll admit that it's a dish I've loved and still enjoy. But the Westernized version is missing the key ingredient that is the star of the authentic Sichuan version, known more commonly as Gong Bao chicken: Sichuan peppercorns.  It's their unique, mouth-numbing effect that gives the dish its spicy, warming quality.

Gong Bao Chicken Recipe

unsalted peanuts

cornstarch

unroasted peanut oil or other neutral oil

Sichuan peppercorns

red chiles,

garlic cloves, peeled and very thinly sliced

ginger root, peeled and very thinly sliced

scallions,

white rice,

Combine the chicken, corn starch, and half the soy sauce in a small bowl. Toss the chicken until it's well-coated in the mixture, and set aside.

Meanwhile, heat a large, dry skillet or wok over medium heat. Add the peanuts and cook, gently tossing occasionally, until they're golden brown and fragrant, 2-3 minutes. Transfer to a plate to cool.

Heat the oil in the skillet or wok over medium-high heat until shimmering. Add the Sichuan peppercorns and dried chiles and cook, stirring continuously, until the chiles turn a light brown in color.

Turn the heat to high and add the marinated chicken. Cook for 2-3 minutes, until starting to turn golden, then add the garlic, ginger, scallions, and peanuts. Continue cooking until the chicken is cooked through, 1-2 minutes more.

Remove from the heat, pour the remaining soy sauce over the chicken, and serve immediately with rice.

Tofu haters can have a shot at tasting the addictive Sichuan-style sauce flavored with hot chili oil and numbing Sichuan peppercorns.

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