A lovely seafood har gow filling. This one is packed with flavour and has a great texture. These are very simple to make, although it does require a fair bit of meticulous chopping during preparation. You can leave out the chilli if you like; but we’ve deliberately created this recipe to have big flavour.

This saganaki has just the right amount of sweetness from the banana chilies. The traditional sagani cookware is not required; any oven-safe casserole will do as long as it can be put on the stovetop, too.

Braising in the pressure cooker greatly speeds up the process and, if done right, can provide even more consistently tasty results than a normal braise. This was our first attempt at braising in the pressure cooker and we liked the result. We’re not sure ‘braising’ is the right term here. Regardless, the timing is ideal for 1" / 2.5 cm cubes and would probably work for any tough cut, such as cheek or shank. Braising in a pressure cooker is different to standard braise in that the amount of liquid you should use is greatly reduced. It is not necessary, nor desirable, for the meat to be completely covered by liquid. The meat will exude juices during the cooking process. Remove the meat then strain and reduce the liquid to make a sauce.

This is a thick and hearty French soup, commonly served with a slice of foie gras, called soupe de potiron et poireax au foie gras. We first learned of this recipe in Anne Willan’s awesome book, The Country Cooking of France. It is a truly magnificent publication with well written recipes which never fail.

Ricotta · Red onion · Olive oil · Olive oil · Parmesan cheese, grated · Egg yolk · Salt · Pepper · Nutmeg, grated · Sage, finely chopped · Salt

Breaking down a recipe into core components makes your recipe library more flexible. This quiche base is a great example of that approach. Rather than including the quiche base in all quiche variations, you can use this versatile base and add fillings such as bacon, leek and cheese to make Quiche Lorraine.