Baked Brie and wild mushroom tart.

Baked brie and wild mushroom tart

Baked Brie and wild mushroom tart recipe. Use ready-rolled puff pastry to make this easy vegetarian tart recipe. Try using Taleggio or Camembert instead of Brie, and thyme or lemon thyme instead of rosemary.

This alcoholic blend is made with dulce de leche - a thick caramel. Add salt to your liking then serve up a mug of pure boozy bliss

Salted caramel rum hot chocolate

Salted caramel rum hot chocolate: This alcoholic blend is made with dulce de leche - a thick caramel. Add salt to your liking then serve up a mug of pure boozy bliss

Minced beef and dumplings - The Hairy Bikers

Mince and dumplings

There's nothing nicer than a warming chicken pie with crisp, golden-brown puff pastry and creamy, rich sauce

Chicken, leek & cider pie

There's nothing nicer than a warming chicken pie with crisp, golden-brown puff pastry and creamy, rich sauce

Fish pie is a universal comfort food, we've given it a Spanish twist and a domino effect potato topping. The saffron and chorizo add a real depth of flavour

Domino potato, cod, prawn & chorizo pie

Fish pie is a universal comfort food, we& given it a Spanish twist and a domino effect potato topping. The saffron and chorizo add a real depth of flavour

These fondant potatoes are slow-cooked whole in butter until they go meltingly soft. A luxurious alternative to roasties.

Fondant potatoes

But these potatoes are really an easy and luxurious side dish to a roast or steak.

Nigel Slater - Recipes - Winter - Sweet Christmas - Apple and Custard Meringue

Nigel Slater - Recipes - Winter - Sweet Christmas - Apple and Custard Meringue

A Kent classic with a dark treacle filling, complemented by the light zesty cream. Sure to satisfy any sweet tooth, this is a dessert perfect for sharing with friends and family

Gypsy tart with lemon cream

Beef shin really benefits from long slow cooking. Chef John Torode uses it to make a pie filling, baked with onions, thyme and beef stock to create a rich gravy and tender meat.

Beef shin really benefits from long slow cooking. Chef John Torode uses it to make a pie filling, baked with onions, thyme and beef stock to create a rich gravy and tender meat.

Ale-lovers won't be able to get enough of this dish. Slow cooked braising beef, brown ale, button mushrooms with a side of firery horseradish dumplings is the perfect treat on a cold day, and can be prepared well in advance.

Beef in ale with horseradish dumplings recipe

Ale-lovers won't be able to get enough of this dish. Slow cooked braising beef, brown ale, button mushrooms with a side of firery horseradish dumplings is the perfect treat on a cold day, and can be prepared well in advance.


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This recipe for slow-cooked lamb creates a delicious, melt-in-the-mouth supper. Perfect for feeding the family on a weekend, they'll love the fresh flavour of pomegranate with harissa-spiced couscous.

This recipe for slow-cooked lamb creates a delicious, melt-in-the-mouth supper. Perfect for feeding the family on a weekend, they'll love the fresh flavour of pomegranate with harissa-spiced couscous.

Beef in ale with horseradish dumplings

Beef in ale with horseradish dumplings recipe

Ale-lovers won't be able to get enough of this dish. Slow cooked braising beef, brown ale, button mushrooms with a side of firery horseradish dumplings is the perfect treat on a cold day, and can be prepared well in advance.

Beef shin really benefits from long slow cooking. Chef John Torode uses it to make a pie filling, baked with onions, thyme and beef stock to create a rich gravy and tender meat.

Beef shin really benefits from long slow cooking. Chef John Torode uses it to make a pie filling, baked with onions, thyme and beef stock to create a rich gravy and tender meat.

Slow-cooked Middle-Eastern lamb: This dish combines the dusty, sour pungency of dried limes with richer tomato. Slow-cooking is great as it requires minimal hands-on time and effort but you get great, flavourful results.

Slow-cooked Middle-Eastern lamb - This slow-cooked Middle-Eastern lamb dish combines the dusty, sour pungency of dried limes with richer tomato. Slow-cooking is great as it requires minimal hands-on time and effort but you get great, flavourful results.

The best roast lamb to share with the family. Spring veg goes so well with new season lamb. Peas and broad beans are harvested from April onwards, weather depending. Frozen will work just as well though. Make your own mint sauce too if you have some mint to hand, it's quick and easy as well as being the best accompaniment to the lamb.

Slow-cooked lamb with spring veg and fresh mint sauce - olive magazine.

Italian lamb stew

This Italian-style stew features lamb slow-cooked over 3 hours, so tender it falls apart on your fork, olives and rosemary. Serves 12 and most of the prep can be done well in advance, making this dish perfect for entertaining.

Worth every bit of effort: with melting slow-cooked pork and fresh radish and avocado salad this is a great help-yourself meal to share with friends.

Slow-roasted pork tacos recipe

Worth every bit of effort: with melting slow-cooked pork and fresh radish and avocado salad this is a great help-yourself meal to share with friends.

Sunday lunch is easy with this beef and Guinness stew. This one-pot results in meltingly tender meat – just a little prep and a long, slow cook for a deep, rich, weekend treat. Plus instructions on how to make this in a slow cooker.

Beef and Guinness stew - slow cooker recipe

Sunday lunch is easy with this beef and Guinness stew. This one-pot results in meltingly tender meat – just a little prep and a long, slow cook for a deep, rich, weekend treat. Plus instructions on how to make this in a slow cooker.

Slow roast ribs with chipotle barbecue sauce  Slow cooking before grilling is the secret to tender ribs. Racks of baby backs are meatier than the single spare ribs so use them if you can.

Slow roast ribs with chipotle barbecue sauce

Slow roast ribs with chipotle barbecue sauce Slow cooking before grilling is the secret to tender ribs. Racks of baby backs are meatier than the single spare ribs so use them if you can.

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