Warm chicken liver mousse
©Andy Sewell

Recipe: warm chicken liver mousse

‘I own an old, blunt-bladed food processor and, when I can find it, a hand-held blender. My mouli-legumes gave up the ghost a year ago’

Pappardelle with artichokes
©Andy Sewell

Recipe: pappardelle with artichokes

‘Many home cooks do not understand the fact that pasta must be rolled and re-rolled to get a really silky result’

Rowley Leigh's leekie pie
©Andy Sewell

Recipe: Leekie pie

‘I have looked to the leek as part of my customary on-off-on Lenten abstinence from meat and alcohol’

Civet de lotte à la camarguaise
©Andy Sewell

Recipe: Civet de lotte à la camarguaise

‘I was surprised to find this Camargue recipe, partly because I had never come across it before, partly because it is so very good’

Raw salmon with avocado, lime and green peppercorns
©Andy Sewell

Recipe: raw salmon with avocado, lime and green peppercorns

‘The peppercorns in the punchy lime dressing only enhance the intrinsic sweetness of the fish‘

Dominique Ansel's cronut

Dominique Ansel: life after cronuts

The creator of the treat that even New Yorkers queue for is now opening a ‘bakery restaurant’

Boiled beef and carrots
©Andy Sewell

Boiled beef and carrots

Poaching the meat at low temperature produces a beautifully clear ‘bouillon’

Seafood linguine with cherry tomatoes

‘This year it will be a quiet dinner at home — no poached oysters or heart-shaped chocolate confections’

A slice of Lemon drizzle cake
©Andy Sewell

Lemon drizzle cake

‘This cake, I have now learnt, is a staple in the cafés of National Trust properties’

Red-braised venison stew and Sichuanese chicken wings
©Charlie Bibby

Fuchsia Dunlop’s red-braised venison stew and more

‘Chilli bean paste yields a dark savouriness and belly-warming heat, and lends the oil a gorgeous ruby colour’

Apple galette

‘Pudding at this time of year is not a lemon tart from a pâtisserie or a pile of fruit and tubs of ice cream’

Pork cheek vindaloo

Unlike British ‘curries’, adapted from Indian originals, vindaloo is a true hybrid

Steamed beetroots and turnips with lentils

‘Espying the steamer among the usual detritus of a west London flea market, it was love at first sight’

Chestnut and spelt risotto

‘Spelt can be used to make an Italianate Irish stew; it works well in soups; and then there is spelt risotto’

Good grilling: New Year’s Eve menu from Tom Kerridge

Recipes from the chef’s new venture show his easy-going flair

Cocktails from the southern US

Raise a toast to the new year with spirits of the South

Recipe: venison with bacon and celeriac

I have enrolled on my own Aga anger management course. It involves alcoholic self-medication

A fish called wonder: Salmon en croûte

‘I was playing with the idea of this dish and got a little carried away… and came up with a very festive affair‘

Food 52 recipe: cinnamon scone bread

How two food obsessives brought America’s culinary knowledge alive online

Recipe: radicchio with Stilton, quince and walnuts

Nowadays pickles exist to make things taste more interesting – as good accompaniments to meat or cheese

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