Shortcut shepherdâs pie recipe
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I use a trio of Asian flavours in my shepherdâs pie, which you might not think is a natural fit in a quintessentially British dish, but it works. Their characteristics can elevate even the most traditional British dish into an umami-fest. The miso, soy and fish sauce round out flavours without overpowering. Shepherdâs pie calls for minced lamb, but this can be swapped with beef. If youâre using beef, look out for a mince with 20 per cent fat. Remember â fat is flavour! I donât like making mashed potato, so I use shop-bought. I know many people donât share my disdain for mashing, in which case make your own!
The best ragu bolognese recipe
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Diana Henry,
The Telegraph s award-winning cookery writer
11 April 2021 ⢠6:00am
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My eldest son, Ted, is a careful cook. He tried a lot of recipes â including from Marcella Hazan, Giorgio Locatelli, Annie Bell and Rick Stein â while he was working on âthe best raguâ. This recipe is pretty much the same as Rick Steinâs in his book âFrom Venice to Istanbulâ, though we use good sausages instead of minced pork. Long, slow cooking is crucial. Be careful not to burn the onion while browning the meat â burnt onion will make your whole sauce taste awful.
Perfect for speedy suppers with minimal washing
Credit: Rita Platts
Washing up – who has time for that anymore? When our schedules are filled with Zoom meetings, daily walks and catching up on Netflix series, delicious food with minimal washing up is a godsend, and the food in Alan Rosenthal’s
Foolproof One-Pot (Hardie Grant, £12.99) promises such drool-worthy dishes.
The concept
As it says on the tin, the recipes are designed to use just one pot or dish to cook everything in. However, as Rosenthal explains in the introduction, the food is about more than just convenience and ease. One-pot cooking is, more often than not, about comfort, with dishes designed to be plonked on the table for everyone to help themselves. It’s about conviviality, generosity and homeliness. Divided into sections based on cooking method (“on the hob”, “low and slow”, “absorption” – in which grains or pasta soak up flavours), Rosenthal whets our appetites with glorious photograp