Serves 4 Ingredients 50g/ 2oz butter 1 large onion, sliced 8 sausages 150 ml/ ¼ pint red wine 1 vegetable or chicken stock cube, dissolved in 300 ml/ ½ pint hot water 1 teaspoon Italian dried herbs 10g porcini mushrooms 900g/ 2lb potatoes 2 garlic cloves, crushed 4 – 5 tablespoons milk 3 tablespoons parsley, chopped Salt and freshly ground black pepper Method 1. Melt half the butter in a large frying pan and add the onion. Cook over a low heat for about 10 minutes until golde

Winter Pot Roast Serves 6 Ingredients 1.3 kg (3lb) lean brisket or silverside joint Salt ½ tsp cayenne powder 2 tbsp sunflower oil 55g (2oz) streaky bacon, cut into cubes (or pancetta cubes) 2 garlic cloves, peeled and finely chopped 2onions, peeled and chopped 2 large carrots, peeled and roughly chopped 1 small celeriac, peeled and cubed 300ml (½ pt.) good, hot beef stock 1 x 400g (14oz) can chopped tomatoes 2 bay leaves 2 tbsp freshly chopped flat-leaf parsley Method Place

Many marmalade recipes are designed for economy, using as much water as possible as well as lemon juice to add acidity. My view is that if I am going to the trouble of making my own marmalade, I want it to taste fantastic and I prefer to use just oranges for a purer flavour. This recipe makes about 3lbs (1.3KG) of marmalade you can double the quantities if you have a large saucepan. Ingredients 340g (12oz) Seville oranges 850ml (1 ½ pt) water 675 g (1 ½ lb) sugar (white gives