Leek

Daniel Boulud's Short Ribs Braised in Red Wine with Celery Duo

Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors into the sauce. The Celery Duo starts with a celery root puree and ends with the braised ribs that top the beef. This recipe also can be found in the Café Boulud Cookbook, by Daniel Boulud and Dorie Greenspan.

Summer Pistou

Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften. Pour in the stock, add three-quarters of the haricot beans with the green beans, half the tomatoes, and simmer for 5-8...

French

Broccoli & Stilton soup

Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.

British

Smoky Lentil Chili with Squash

Begin by roasting the squash. Slice it into thin crescents and drizzle with a little oil and sprinkle with sea salt. I added a fresh little sage I had in the fridge, but it’s unnecessary. Roast the sq...

British

Beef Dumpling Stew

Preheat the oven to 180C/350F/Gas 4.

British

Chicken Ham and Leek Pie

Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place ...

British