All our favourite winter comfort food
Recipes
Miso Shiru (miso soup)
The variations are endless, so you may never have the same soup twice
By Emiko Davies
Recipes
Sausage pasta with broccoli, chilli and tomatoes by Jamie Oliver
A recipe for sausage pasta from Jamie Oliver's Super Food Family Classics. Super-nutritious broccoli is packed with vitamin K, keeping our bones strong and healthy, and contains folic acid and vitamin C, boosting our immune systems and helping us think properly.
By Jamie Oliver
Recipes
Whole roast chicken, sauce supreme, wild mushrooms & sherry
The Midland Grand Dining Room's chef Patrick Powell shares a recipe for the perfect Sunday roast.
By Patrick Powell
Recipes
Dauphinoise potatoes
A Dauphinoise potatoes recipe that's the perfect indulgent accompaniment to a meal - fluffy slices of potato cooked in cream until they're crispy on top. Surely the most delicious way to serve potatoes.
By Blanche Vaughan
Recipes
Taiwanese fried chicken
In an extract from the new BAO cookbook, we find out how to make this formerly top secret recipe for fried chicken from the earliest days of BAO
By Erchen Chang
Recipes
Purple sprouting broccoli with chorizo on sourdough toast
Twice-cooked purple sprouting broccoli with chorizo in recipes. An exciting new way to enjoy broccoli, the perfect topping for sourdough bread. The ultimate open sandwich, served on sourdough toast.
By Caroline Barty
Recipes
Roasted vegetable toad in the hole
Our food editor Blanche Vaughan relishes the challenge of leftovers. Here she tackles leftover vegetables with this hearty take on toad in the hole. Serves 6
By Blanche Vaughan
Recipes
Nourishing chicken broth with noodles
Our food editor Blanche Vaughan relishes the challenge of leftovers. Here she tackles leftover roast chicken with this comforting broth. Serves 6
By Blanche Vaughan
Recipes
Millionaire brownie
In an extract from The Exploding Bakery's new cookbook Bake It. Slice It. Eat It. we get the recipe for an indulgent brownie that incorporates the best elements of a millionaire shortbread
Recipes
Spinach and gorgonzola quiche
This deliciously indulgent Spinach and gorgonzola quiche recipe is a fail-safe crowd pleaser.
By Meike Peters
Recipes
King Jaffe Jollof
In an extract from their new book Ghetto Gastro Presents Black Power Kitchen, the New York based collective of chefs Ghetto Gastro shares the recipe for the robustly flavoured West African rice dish, jollof
Recipes
Whole baked pumpkin soup with Gruyère and fried sage
Whole baked pumpkin soup with Gruyère and fried sage. Sally Clarke's ridiculously delicious recipe where the pumpkin becomes the bowl.
Recipes
Georgia Levy's cavolo nero minestrone
This warming soup gets better and better as the days pass, so make a big batch. From Georgia Levy's book Let's Do Lunch.
By Georgia Levy
Recipes
Ziuta's slow-cooked beef and vegetable pierozki in broth
In an extract from her cookbook, Pierogi, Zuza Zak recreates her grandmother's cooking
By Zuza Zak
Recipes
Silesian ‘heaven’ crispy pierogi
In an extract from her new cookbook, Pierogi, Zuza Zak creates a piece of Silesian history in pierogi form
By Zuza Zak
Recipes
Burmese chicken biryani
A Burmese recipe for chicken biryani (danbauk), courtesy of The Rangoon Sisters Cookbook, which chronicles dishes from their Burmese kitchen
Recipes
Pasta alla Savannah with spicy Italian sausage
In an extract from her new cookbook, A House Party in Tuscany, inspired by her family's hilltop farmhouse, Amber Guinness presents a recipe for a hearty pasta recipe with spicy sausage
Recipes
A toad in the hole recipe by Mary Berry
A toad in the hole recipe from Mary Berry's 'Complete Cookbook', a classic British dish that's perfect for a filling meal
By Mary Berry
Recipes
Blanche Vaughan's classic kedgeree
How to make kedgeree, by our food editor Blanche Vaughan. "I know kedgeree is traditionally eaten at breakfast, but I like to increase the chilli and serve this for an easy supper or light lunch. The purée of split peas coats the rice and keeps the mixture saucy – more like a dhal."
By Blanche Vaughan