Some things are worth the effort. While our ingredients list is long, you won’t be disappointed with the end game.
This golden soup uses the freshest, most beautiful autumn produce.
Served as a room temperature salad. Perfect for a spring weekend lunch.
An avolicious variation of a traditional Mexican stew enjoyed on Mexican Independence Day among other festivals.
To create this delectable dish, Chef Anthony Rose uses his favourite local Canadian mustard, Kozlik’s Triple Crunch, for an extra pop of flavour. Try using your favourite mustard for a personalized touch on this sweet salad topped with crunchy toasted almonds.
A vegetarian version of the hearty French country dish, this uses canned beans for a quick and easy one-pot. It’s finished in the traditional way, with a crunchy breadcrumb and herb topping, plus nuts for extra protein.
This lighter version of the great French classic, chicken in red wine sauce, is lower in fat and includes more vegetables. It just needs some crusty, rustic-style bread and perhaps a light green salad to serve it with. The dish is better if made a full day ahead so the flavours can mature.
This dish is best started overnight to maximize the rich flavour of the beef and red wine. It’s worth using a good-quality red in the dish – you’ll appreciate the superior flavour.
A little spicy chorizo goes a long way and adds a fabulous flavour to this colourful dish. Brown rice has a wonderful nutty texture and it is more nutritious than white rice.
Meaty sausages are simple to cook, succulent and juicy, and when combined with diced vegetables and tender lentils they make a hearty meal with a healthy balance of nutrients.
Fish trimmings ‘ the head, skin and bones ‘ from any white fish with a good flavour can be used. (Oily fish are not suitable for making stock as they give it a strong, fatty flavour.)
Quinoa is a gluten-free, high-protein grain. This brightly-coloured quick side dish will boost your soluble-fibre intake, too. For added protein, add lactose-free cheese or a cup of lactose-free milk.
Here, beef is simmered until meltingly tender while nourishing pot barley thickens the gravy to make a hearty casserole and juniper berries add a distinctive flavor. Serve slow-braised beef and barley with mashed potatoes and a green vegetable, such as green beans or spring greens.
A spoonful of mustard peps up this simple, vegetable-rich cidered pork stew. Fluffy herb dumplings served on top help to mop up every bit of the full-flavoured sauce, and turn the pork stew into a well-balanced meal in a bowl.
This enticingly fragrant lamb and spinach curry is warmly spiced rather than fiery hot with chilies. Serve it with basmati rice, chapatis or whole-wheat pita breads and a fresh tomato and cucumber salsa for a healthy Indian-style meal.
Fresh salmon is readily available all year round. This deliciously healthy dish with tarragon mayonnaise can be served warm or cold, with a green leaf salad tossed with snow peas or green beans, and some crusty whole-wheat bread.
Packed with vegetables, this seafood lasagna is a superb vitamin-rich, nutritious meal. Choose vegetables that are fresh and in season, including fresh peas, asparagus, beans, broccoli and sautéed mushrooms.
A simple fish pie can be transformed into a feast by the addition of shrimp and mushrooms. Serve this seafood and mushroom pie with a colourful medley of steamed vegetables, such as snow or sugar snap peas, carrots and baby corn.
Based on the Moroccan way of stewing meat with fruit, here lamb is marinated with mushrooms and herbs, then cooked slowly with dried apricots. Shredded cabbage and fresh mint enliven the couscous accompaniment.
A biryani consists of curried meat, poultry, fish or vegetables combined with basmati rice to make a complete meal. Here chicken curry is layered with the rice and baked, then served with a fresh cucumber raita.