Carrots with garlic, ginger, spring onion and smoked chilli butter
Carrots, but with a spicy upgrade.
Carrot
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.
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.
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Ham hock soup
The comfort bowl you need when the temperature starts to dip.
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.
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.