Pomegranate is cherished in Palestine. Here it’s used to divine effect in a traditional stew of brown lentils and melting silken aubergines, laced with garlic, olive oil and lemon juice. Rummaniyeh and soft, chewy taboon flatbreads.
Rachel Roddy’s recipe for braised beef ragu
Beef ragu: a southern dish but a family favourite throughout Italy.
The weekend cook: Ken Yamada’s recipes for cod teriyaki and miso lamb
The longer you leave chicken to cook, the deeper and more intense its flavour will be: slow-cooked chicken with bucatini (and lots of garlic), braised chicken pappardelle, very slow-braised chicken with celeriac and lemon.
potato soup Method If you’re using leftover baked potatoes, skip these first 3 steps. Preheat the oven to Wash the potatoes and dry well, then prick each one with a fork and wrap in foil. Put on a rack in the middle of the oven and cook for about 1 hour