It being winter, many of the ingredients currently in season live their lives below the ground, away from the frost. It can feel difficult to do visually spectacular things with root vegetables, but these Celeriac and Goats Cheese Tartlets prove that it’s not as tricky as you might think.
Brown lentils are my new best friends. Cooked properly, they provide a dish with a satisfying ‘bite’, different from the mushiness of red lentils and the softer texture of the green lentils. Brown lentils, therefore, are the ideal candidate for sides served cold, like this Brown Lentil and Beetroot Salad.
For me, this time of year is always ruled by slow cooking. And my recipe for Moroccan Beef and Apricot Tagine is the perfect embodiment of that ideal. Packed with flavours both savoury and sweet, the complexity of tagine only adds to the comfort it provides. It is, in every respect, a true winter warmer.
A blank canvas for a wealth of flavours, cheesecake is a dessert that can be infinitely experimented with. Fig and Orange Cheesecake sounds as though it should already be a stone cold classic, but it’s not a recipe I’ve come across before. Rest assured, it’ll be a regular feature in our home from here on in.
The cassoulet, above all French peasant dishes, has the most hotly debated method. From the meat to the type of bean used, no two regions appear able to agree. Without obligation to conform, my recipe for Toulouse Sausage Cassoulet foregoes modern French excess in favour of hearty flavour and rustic comfort.