Classic French onion soup
Vigilance rules supreme when creating the sweet caramelised flavour that accents this perennial French favourite.
Chilli con carne
The big bowl o' red may have hotly contested origins, but chilli con carne's smoky, spicy appeal is indisputable.
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Slow-cooked spiced lamb with prunes
A simple stove-top lamb stew, with the warmth of the spices tempered by the sweetness of the honey and prunes.
Roasted pork with the best crackling and roasted nectarines
However hot it is outside, this roast pork is worth the oven time.
Tony Tan’s braised beef brisket with chilli-oil sauce
A magical version of the Cantonese classic, with a robust chilli oil to boot.
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What is red cooking?
We explain hong shao, a common Chinese braising technique that adds rich flavour and a red-tinted finish.
Egg and bacon congee
The hybrid breakfast dish you've been waiting for.
Win the race with these slow and steady lamb shoulder recipes
Cook them low, cook them slow. These lamb shoulder recipes take time, but you'll be rewarded with tender, fall-apart meat.
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Rigatoni with rabbit ragù by Don Peppino’s
Make this ragù bianco the day before you plan to eat it – it becomes softer and more delicious.
Agostino’s braised beef shin with Barolo and bagna cauda (bresato al barolo, bagna cauda)
Don't rush this braise. Patience, and a generous amount of Barolo, gives you fall-apart meat and a rich, flavoursome sauce.