This is a rarely cooked but classic dish that takes me back to my French training. This version owes more to Heston Blumenthal than tradition, though, with my own spin. It takes time, but not too much effort.
This green chicken dish uses up excess coriander and parsley stalks to make a super-flavoursome paste. The mix also freezes well. When using this kind of paste as a marinade, you need to marinate the meat overnight.
Stirring a little milk through at the end and serving with yoghurt will give you the creaminess you're looking for.
Nothing keeps the cold at bay like meaty, cheesy meals and a glass of red so we've turned our thoughts to gnocchi bakes, steak sandwiches and a classic minestrone.
This magical cake separates during the cooking process to a thick custard layer that sits below a spongy cake layer.
Never made a souffle, a mousse or steak frites? Check out our "how-to" articles, or start simple with Luke Mangan's "never-fail" hot raspberry souffle. Bon appetit!
This week's recipes include kid-friendly chicken burgers and a fish, mash and sorrel pie.
Which kind of soup are you in the mood for? Smooth and creamy, or chunky minestrone - with a slab of sourdough?
A: Fridges are for beer, milk and displaying children's art.
This is the cheat's guide to putting dinner on the table every night.
Go back to base-ics. Here are our home-made pizza commandments.
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