This Moroccan Lamb Tagine with Carrots and Potatoes is slowly cooked with warm spices, saffron and fresh herbs until the lamb is beautifully tender and the vegetables have soaked up the aromatic broth. Marinating the lamb overnight gives the spices time to develop, while a cinnamon stick and just a touch of honey add a…
Nonna’s Pasta e Fagioli
This Pasta e Fagioli recipe is one of those dishes that takes me straight back to my Nonna’s kitchen. Made with borlotti beans, small pasta and a simple soffritto, it’s thick, comforting and full of flavour without being heavy or overly tomatoey. Like so many of the dishes my Nonna made, there was never a…
Lebanese Stuffed Vine Leaves (Warak Enab)
I first tasted these Lebanese stuffed vine leaves more than twenty years ago, when a colleague brought in a large pot that her Lebanese mother-in-law had made for everyone at work. I’d eaten stuffed vine leaves before, but these were something else entirely. Instead of the rice-filled versions I was familiar with, these Warak Enab…
Classic Australian Coconut Jam Slice
This Classic Australian Coconut Jam Slice is a true old-fashioned favourite that’s been enjoyed in Australian kitchens for generations. Made with a buttery shortbread-style base, a layer of raspberry jam and a chewy golden coconut topping, it’s the sort of homemade slice that always disappears quickly. Whether you remember it from school cake stalls, church…
Classic Corned Beef with Parsley Sauce
There are some recipes that instantly transport you back to a particular place and time, and for me, Classic Corned Beef with Parsley Sauce is one of them. Tender slices of slow-simmered corned silverside served with a silky homemade parsley sauce make a simple, comforting meal that’s perfect for a cosy family dinner. Whether you’re…
Spanish Stuffed Peppers
Last Sunday I was wandering through the farmers’ market when I spotted a basket overflowing with beautiful little sweet peppers. They were bright red, yellow and orange, and I couldn’t walk past them. They looked too beautiful not to take home. As soon as I saw them, I knew I wanted to fill them with…
Italian Sausage, Fennel and White Bean Tray Bake
The combination of sausages and beans has been around for centuries, and almost every part of the world seems to have embraced it in one form or another. France has its rich cassoulet, Italy has rustic dishes of sausages and white beans, Britain has bangers and beans, and even the humble tin of sausages and…
Classic Sticky Date Pudding with Butterscotch Sauce
Sticky Date Pudding is one of those desserts that always feels like a treat. A soft, moist sponge filled with sweet dates, drenched in warm butterscotch sauce and served with melting vanilla ice cream, it’s the kind of dessert that makes cold evenings feel cosy. Sticky date pudding always takes me back to a winter…
Roast Chicken with Grapes and Tarragon
Roast Chicken with Grapes is a simple one-tray dinner made with golden chicken Marylands, purple grapes, shallots, white wine and fresh tarragon. As everything roasts together, the pan fills with flavour, creating a rich sauce that’s perfect spooned over the chicken at the table. A friend first made a version of this for me years…
Italian Stuffed Calamari (Calamari Ripieni)
Stuffed calamari is one of those dishes I’ve wanted to make for years. Whenever I saw it on a menu, I’d order it. Whenever I travelled through southern Italy, I’d take notice of how different restaurants approached it. Some were baked, some simmered in tomato sauce, some heavily stuffed and others surprisingly simple. It’s the…