“Baeckeoffe is one of those dishes that never fails – generous, comforting and built to share. It comes from the Alsace region of France, where families would take their pots to the local baker to cook slowly in the falling heat of the bread oven. It’s a simple idea, but a beautiful one. The filling is everything – layers of pork, lamb and beef, slowly cooking down with potatoes, aromatics and white wine until it all melts together. It’s not a heavy stew; more a deeply flavoured broth with tender meat and soft vegetables that have taken on everything around them. Sealed with dough, it holds all that in until the very end.” – Mike McEnearney

“There’s something undeniably celebratory about a dish wrapped in crisp, golden pastry, especially when it gives way to golden, roasted cauliflower and a rich, creamy custard. These cheesy cauliflower nests make for an excellent vegetarian centerpiece, offering comfort and elegance in equal measure. The cauliflower, cut into six individual wedges, gets tucked into filo nests, then a gently spiced custard, fragrant with nutmeg and cloves, seeps into the crevices and binds everything together. Much of the work can be done ahead – the filo nests can be assembled and refrigerated the day before, ready to bake when needed, and so can the custard – which makes this dish a stress-free option for festive gatherings.” – Yotam Ottolenghi.

"Marinated artichokes are the secret to this stuffing – they tie in perfectly with the Greek-inspired flavours of the lamb." – Georgina Esdaile

“Whether it’s a goose or a well-brought-up chook, the secret in our family is a stuffing that is so moreish, we fight over it! While I would always cook fresh on Christmas Day, making the stuffing the day before works brilliantly, too. The only rider to that is, don’t put it in the cavity of the bird in advance. You will be surprised how long the bird keeps warm after it’s taken out of the oven to rest, and turning it breast-side down makes all the difference to the moistness of the bird. By the way, warm or room-temperature food always tastes better to me.”   

This one-pot creamy chicken pasta dish will bring you comfort – not just because it tastes delicious, but because it also saves on dishes and requires little prep time.

Beef shin is also known as osso buco if cut across the bone, or gravy beef if boneless. Whichever cut you use, the meat is high in collagen. When cooked low and slow, it breaks down, giving you a rich, tender result.  You’ll need to start this recipe 5 hours ahead, and you’ll need a large round, shallow cast-iron baking dish with a lid. 

A whole world of flavours combine in this hearty but wholesome seafood main from chef and restaurateur Adam D’Sylva. A side of ocean trout is slathered in a deeply spiced creamy marinade, before being baked to tender perfection. To cut through the richness of the spiced fish, it’s paired with a crisp, refreshing slaw of shredded wombok, betel leaves and fresh herbs, all tied together by a sweet, tangy and spicy nuoc cham dressing. You’ll need to start this recipe a day ahead.

Whether you’re hosting guests or just want a really great-tasting meal that’s easy to pull together, these juicy spiced lamb cutlets are designed to do the heavy lifting for you ahead of time.

“There’s something deeply satisfying about a slow-roasted lamb that requires minimal effort but delivers big reward. This version – rubbed with cumin, salt and a touch of sugar – falls effortlessly off the bone, its richness perfectly complemented by a sticky-sweet sauce of roasted grapes and bright lemon. The rub lightly cures the lamb, enhancing its flavour in just 30 minutes before roasting; the flavour develops further as the lamb roasts. After three hours of cooking, the heat is turned up and the grapes are added, caramelising and releasing their juices, which commingle with the lamb juices in the pan, resulting in a glossy sauce that clings to the lamb. Pair it with crispy potatoes, a sharp green salad, or lean into the spiced undertones with fragrant rice. However you serve it, this slow-cooked lamb is the kind of dish that feels both special and effortless.” – Yotam Ottolenghi.

“At Torello, we process whole Belted Galloway carcasses each week, so we’re always encouraging our customers to try lesser-known cuts and appreciate the whole animal, nose to tail. Our family loves secondary cuts of steak like flat iron, as they’re so tasty and well priced. The key to successfully cooking them is to grill them quickly over a high heat, give the meat a good rest and slice across the grain before serving.” – Sophie O'Neil, director of Torello Farm. Recipe by Sophie O’Neil & Fiona Hammond.

“Everyone who knows me knows I love my lamb. This rolled lamb shoulder brings Mediterranean ingredients in to highlight this classic Sunday roast.” - Matt Moran

This chicken dish is like a little piece of home, plated up with plenty of love and an abundance of flavour.

Bring back the seventies and recreate this festive trout dish. Remember to keep any pastry trimmings as they can be used for dessert.

The magic of this roast beef is in its spice crust, which evokes our favourite NYC deli meat with its distinctive combination of punchy peppercorns, coriander and other spices.

"This impressive whole cauliflower takes no time to prep and can be served warm for easy entertaining." – Lucy Nunes