Meat ragu

A meat ragu is the starting point for a lot of Italian-inspired dishes that are just right for the period of colder weather that we are now entering. Many of those dishes are my idea of perfect comfort food. So, here is how I like to make a good basic ragu.

Boned and stuffed chicken

Boning a chicken isn’t actually that hard, so long as you have a sharp flexible knife and you have some instructions and take your time. The most important thing is to keep the skin as free from holes as possible.

Pot-roasted chicken with cider

Pot-roasting is the ultimate lazy one-pot roasting method, and one that is great as the weather gets colder.

Experimenting with Korean flavours

I am not claiming this as being in any way and authentic Korean dish, because that would be silly, but

Another take on roast chicken

Yes, it is my favourite Sunday roast – chicken – again. This time, though, the accompaniments are different.

Pot-roasted chicken with beer gravy

Yes, it is another chicken recipe, and it is even another pot-roasted chicken recipe, but I haven’t posted one in ages, so that makes it time for another one.

Fuchsia Dunlop’s red-braised beef with tofu “bamboo”

Another Fuchsia Dunlop recipe from Every Grain Of Rice. As she writes in the introduction to the recipe this  

Coq au vin

I’ve blogged about chicken and wine dishes before, but it is always worth revisiting them if only to remind people how delicious and versatile they are.

Oh no! It’s the post-Christmas turkey curry.

Well, yes. It really is the post-Christmas turkey curry, as traditional as dreadful Christmas jumpers and mince pies.

Christmas lunch 2015

Well, for a change we had turkey, which is a rare occurrence chez nous.