Aromatic Roast Chicken & Tom Kha Broth By Katherine Bont

"Cooking like this at home when we are just the 2 of us is perfect. Making the most out of roasting a chicken, but in essence getting two different meals from one bird, using 1 pan. Genius!

The Crane C2 cast iron sauté pan is perfect for this!  First the chicken and aromatics are roasted in the pan,...

Harissa chickpeas with mushroom, spinach and Halloumi by Rosie Birkett

"This warming, cosy dish is the perfect thing for a romantic night in during lockdown because it’s luxurious enough to feel special, but uses a load of ingredients you’re likely to have in or be able to find in a local shop. With the deep spice from the harissa and crispy, creamy halloumi this dish is packed full of...

Sweet Potato and Spring Onion Bread by Anaïs van Manen

The final recipe in this month’s guest chef series is Sweet Potato and Spring Onion bread by Anaïs van Manen. Anaïs creates playful, honest dishes that reference her Vietnamese background while encompassing different cultures, techniques, and experiences.

“Not everybody has a scale or cup measurements at home, so having a go-to bread recipe can be difficult. Here the...

Brown Crab and Fishcake Laksa by Anaïs van Manen

The second recipe in this month’s guest chef series is Brown Crab and Fishcake Laksa by @anais.vanmanen After doing time in the kitchens of Bones, Cafe Bar Universal, Auberge de Chassignole, Trullo, amongst others, Anaïs became head of research and development for BAO until the end of 2020

"This recipe is inspired by the early mornings in Singapore...

Winter Braised Oxtail by Anaïs van Manen

"There is nothing better than a bowl of braised fall-into-pieces beef over rice, potatoes or even pasta. Oxtail has the perfect ratio of gelatinous goodies and meat for a long relaxing braise. It never disappoints. After the festive season, we all deserve an effortless, stress-free dish that we can forget in the oven." Anaïs van Manen, @anais.vanmanen

Ingredients

1 whole oxtail 

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Puy Lentils with Grilled Radicchio and Caramelised Lemons

There is an undeniably irresistible flavour of those caramelised lemon slices you find tucked in and roasted alongside a chicken. So much so that I like to cook lemon slices and shallots on their own, adding their slightly charred sweet flavour to side dishes and vegetarian options on those occasions when stealing the crispy edged golden slices off the...

Brisket, Beer and Beetroot Hotpot by Ed Smith

"A lip-smacking winter rib-tickler. Appropriately, it’s all cooked in one pot." Ed Smith, rocketandsquash.com

Serves 4-6

Pear and Cranberry Cornmeal Cobbler by Hanna Geller

"Pear and cranberries might just be my favourite combination of late autumn sweetness. They lend themselves beautifully to the warm seasonal spices, but feel free to use apples, or in the summer berries and stone fruit with a simple dash of cinnamon, vanilla and lemon instead. (In winter, berry cobbler is delicious with frozen berries. Do not defrost first).

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Slow Roast Aromatic Chicken by Hanna Geller of Building Feasts

"There is something about the winter months that gives us permission for slow cooking. Unlike many of my recipes, this chicken cooks at low heat for 3 hours, leaving plenty of time for pottering around and produces succulent, falling off the bone warmly spiced chicken as a prize at the end. This chicken is delicious either served...

Roasted Squash with Sprout Tops

"Autumn brings all the orange hues, bringing warmth to our hearts as well as our plates. Grilling and roasting the squash in wedges makes for wonderful shapes on the plate, plus the added bonus of ease as the skin is edible as are the seeds which toast beautifully on the tray with everything else.

This is another dish...