When stationed like a tripod between the two chicken legs, crisp apple cider delivers a sweet flavour and tender meat.
The flavours of lemon, garlic and thyme match well with almost any meat or fish.
Traditional recipes for Irish stew use a tough, fatty cut of lamb and only potatoes, onions and herbs. This up-to-date version with lamb leg steaks is leaner, and more colourful with the addition of carrots.
‘Escalivada’ comes from a Catalan word meaning ‘to roast over embers’. It is traditionally served as a first course or a side dish with barbecued or roasted meats. This oven-roasted version is a quick, easy alternative if you don’t have a charcoal grill.
High in protein, fibre, vitamins and minerals quinoa is highly nutritious, with a mild flavour.
Chargrilled duck and vegetables are served on a bed of salad leaves, herbs and toasted buckwheat.
Brown rice, with its outer bran layer intact, has three time time fibre of white rice and much higher levels of minerals and B-group vitamins. It does take longer to cook, but it is worth the effort for its nutty flavour and superior nutritional value.
It’s important to have an easy, make-ahead appetizer like this one in your repertoire. Guests adore it, but it’s not so rich that it will take away from the main course. Use a vegetable peeler to remove long strips from a washed lemon.
Tiny green puy lentils have a slightly nutty texture and flavour. They keep their shape well once cooked, making them perfect in salads. Here they are mixed with sausages and Mediterranean vegetables, plus a handful of fresh rocket.
For a beautiful presentation, cut the roasted carrots in long pieces and arrange on bed of parsley.
This moist, classic turkey recipe is a crowd-pleasing dish that will be remembered for years to come.
We swapped regular pasta noodles with spinach rice noodles for an even healthier dish.
The secret for amazing grilled chicken? A slow, consistent heat.
These Tex-Mex Egg Muffins make an easy weeknight dinner. Pack leftovers for lunch the next day.
This delicious recipe takes less than a half-hour to make from start to finish. It makes a great lunch or weekday dinner, served with a salad and nice crusty baguette.
This garlicky lamb is slow-cooked until it practically falls off the bone.
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.
Beef provides plenty of iron and minerals. It makes a mouth-watering casserole when cooked with beer and hearty winter vegetables.