Season: Late September to October. A fruit cheese is simply a solid, sliceable preserve – and the princely quince, with its exquisite scent and delicately grainy texture, makes the most majestic one of all. It can be potted in small molds to turn out, slice, and eat with cheese. Alternatively, you can pour it into shallow trays to set, then cut it into cubes, coat with sugar, and serve as a sweetmeat. A little coarsely chopped quince cheese adds a delicious fruity note to lamb stews or tagines – or try combining it with chopped apple for a pie or crumble.
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.