Carrots with garlic, ginger, spring onion and smoked chilli butter
Carrots, but with a spicy upgrade.
The Damien Pignolet method for better beef Bourguignon
So much more than a fancy stew, boeuf à la Bourguignonne is a dish that’s quintessentially French.
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Dinish (Ethiopian potato, cabbage and carrot stew) by Saba’s Ethiopian Restaurant
The Ethiopian stew that's low in spice but full of flavour.
Tom McHugo’s lamb and duchess potato pie
Like a shepherd's pie, but luxe.
Ham hock soup
The comfort bowl you need when the temperature starts to dip.
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Du Fermier’s daube of beef with root vegetables
The Provençal stew to cuddle up to.
Ham and cannellini bean soup
Slow and patient simmering reaps flavoursome rewards.
Sunda’s beef rice-paper rolls
This dish is head chef Khanh Nguyen's favourite thing to eat, hands down.
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Andrew McConnell’s spring crudités with house-made curd
The best of the season's harvest, simple and unadulterated, with a side of velvety curd.
A classic lasagne
The ultimate in comfort food.