This pie was one of my very first entries in the National Pie Championships. It ended up winning the 2008 Championships in the berry category. The most important element when it comes to a successful result with this pie is to use just picked firm berries. I recommend making Blueberry-Blackberry Pie with a crumb topping; however, if you prefer a less sweet fruit pie, go with the Traditional Pastry double-crust option (page 5), which is just as good. This pie shines with a dollop of Whipped Cream (page 193) or vanilla ice cream.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.