A beef stew made with beer.

A cabbage soup from the Middle Ages, famed for its healing virtues.

The perfect meal to make as the days grow colder!

What better way to christen this Gozney than with one of Matty Matheson's recipes.

Slow-cooked beef, dark stout richness, and a bone marrow centre stealing the spotlight.

What better way to start your day than with this sausage, egg, bacon and béarnaise breakfast muffin!

This burger is fit for a king or queen. Juicy. Cheesy. Legendary.

Perfect for a Sunday brunch, this lamb shakshuka along with some homemade pitta breads will get everyone digging in!

A perfectly cooked steak is a work of art, made even better with Sauce Robert—a classic French brown mustard sauce. Its bold, tangy flavour perfectly complements the steak’s rich tenderness, tying everything together in the most satisfying way.

Stop buying your chicken portioned & packeted. Buy your chicken whole instead & portion it yourself: it's way cheaper, better quality + you get free bits to make your own healthier chicken stock.

Breaded chicken breast stuffed with melting wild garlic butter, with buttery mashed potatoes and chicken sauce.

Steak and chips is a dish everyone loves, these potatoes are the way to level things up! 12 hours setting time is the only slight setback.

Cottage pie is a dish that everyone knows and loves. This French version elevates the dish by braising beef in red wine before making your ragu.

A delicious meat pie encased in pastry and baked. Filled with a meat jelly and served room temperature with a pile of cornichons.

Truffle stuffed chicken, cooked whole inside of an inflated pigs bladder. Served with a rich Madeira and truffle sauce.

Finely chopped raw beef, with capers, shallots, gherkins, and a spiced beef tartare sauce. Served with a roasted bone marrow.

A hearty French stew of marinated chicken, braised in red wine with mushrooms, onions, and bacon.

Tender beef fillet is wrapped with mushroom duxelles, crepes, ham and puff pastry, then baked until golden brown.

When it’s the time of year for mushrooms, this sauce is always on the go in my house. I love it with a pan fried chicken breast and of course some mash, it’s a great, simple recipe that is quick to whip up.

It wouldn’t be Christmas without a glazed gammon, would it? And there is no need to complicate things. No intricate scoring needed, no need to place an individual clove in each square before roasting. Who started this clove thing? It’s a bit like when you’re eating a nice curry and you crunch through a whole cardamon seed, definitely not enjoyable. Who wants the cloves? Just give me thick slices of sweet, smoky, salty ham. Mustard is a must, sweetness is needed, marmalade is the go-to in my house, and lots of black pepper to finish things off. Go big on your ham, its great cold on Boxing day, or with a fried egg and some chips, in a left-over turkey pie, in a baguette with lots of butter and some cornichon, I can go on…