Pickling the chard first gives it a very deep, robust flavour. Goes well with venison or a meaty fish like turbot or halibut cooked on the bone
Author: Tom Kerridge
A steak and ale pie is a comforting classic - this version has suet pastry and a dark rich gravy
Author: Sarah Cook
Author: Sara Dickerman
This tender, twice-cooked pork has a delectable apple cider sauce and a scattering of fennel seeds and bay leaves. Serve with sweet carrot and onion purée
Author: Barney Desmazery
A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice - an alternative paella
Author: James Martin
Author: Nancy Harmon Jenkins
Use up leftover roast chicken in this tomato bake with mozzarella cheese and crispy breadcrumb topping
Author: Sarah Cook
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule,...
Author: Martha Rose Shulman
This veggie Moroccan-style stew tastes even better if made a few hours before, or even a day in advance
Author: Celia Brooks Brown
Two classic mixed braises always come to mind at this time of year. One is cassoulet, based on white beans and a blend of goose, duck and pork. The better alternative for my purposes was choucroute garnie,...
Author: Melissa Clark
James Martin shows how to make your loved one a Valentine's Day feast with fail-safe steak and homemade chunky chips
Author: James Martin
This warming vegetarian crumble can be made and frozen ahead for a cosy dinner with friends
Author: Good Food team
Try this twist on an American classic - the cheesesteak filling is normally packed in a sub-style roll, but here it's topped with homemade, crumbly pastry instead
Author: Tom Kerridge
The full-flavoured crust gives a hint of heat to this Indian-style meal
Author: Anjum Anand
Author: David Latt
Author: Florence Fabricant
BBC MasterChef winner, Dhruv Baker, shows how a classic sauce can be updated with new flavours
Author: Good Food team
This dinner party roast has a touch of autumn about it with the star anise, roasted carrots and blackberries in the sauce
Author: Tom Kerridge
Flavour salmon, cod and smoked haddock with fennel, anise and vermouth, and top with crispy nutmeg mash
Author: John Torode
Author: Craig Claiborne And Pierre Franey
This unfussy recipe comes from Shizuo Tsuji, the authority on Japanese cuisine who died in 1993. Soak your chicken in a pungent marinade of sake, ginger and soy, and then flour and fry the pieces. The...
Author: Shizuo Tsuji
The ultimate make-ahead dish, this chilli con carne can be frozen for up to 2 months - simply add more chillies to turn up the heat
Author: Katy Greenwood
Author: Elka Gilmore
This warming cobbler is impossible to resist on a winter's day, but is so delicious you'll be cooking it up all year round
Author: Barney Desmazery
Choose chicken livers for a substantial meaty salad that's low in fat and full of nutrients
Author: Silvana Franco
Bulgur comes in one of four grades: fine (bags are often labeled #1), medium (#2), coarse (#3) and very coarse (#4). The different grinds are used for specific types of dishes. Pilafs are made with medium,...
Author: Martha Rose Shulman
Author: Molly O'Neill
Try this posh version of liver and bacon, flavoured with Marsala and sage - use any leftover relish with cheese and cold meats
Author: Jane Hornby
Author: Molly O'Neill
Made on a Saturday afternoon, this accessible chicken stew (inspired by the dish mofongo) could deliver delicious Sunday sustenance from 11 a.m. onward.
Author: Melissa Clark
Keep some couscous in your cupboard as a stand-by, it's ready in minutes
Author: Tony Tobin
This is a good all rounder, perfect for lunch or dinner with a side dish
Author: Tony Tobin
Like French 'boulangère' potatoes, roasting your meat on top of your spuds means they soak up the flavoursome juices
Author: Barney Desmazery
This rustic savoury pie shows just how modern vegetarian dishes can excite and thrill all appetites
Author: Lesley Waters
This recipe is adapted from the great Chinese-American chef Ken Hom, for a Sichuan stir-fry is made with chunks of boneless chicken (breasts or thighs, though we prefer thighs), peanuts, chile peppers...
Author: Alex Witchel
Author: Marialisa Calta
Author: Robert Farrar Capon
Make this easy chipolata, bean and roasted veg one-pan dish for a healthy, flavour-packed meal that the whole family will love. It offers four of your five-a-day
Author: Lulu Grimes
Update a celebration dinner centrepiece using prosciutto instead of pancakes to encase beef and porcini mushroom stuffing
Author: Barney Desmazery
Gordon combines baby veg and tender meat in his lighter version of a bistro classic
Author: Gordon Ramsay
Author: Moira Hodgson
Author: Marian Burros
Author: Marian Burros
A good source of folate and fibre, this healthy fish supper also contains two of your five-a-day
Author: Good Food team
Filling and great value for money, try these Mexican-inspired vegetarian wraps for a speedy and spicy supper
Author: Good Food team
A smooth, blended soup served with crispy bacon topping - a luxurious and warming bowl of goodness
Author: Good Food team
This hearty vegetarian dish, served with couscous, can be made ahead and uses the bounty of vegetables from late summer and early fall. And when the weather turns cold and winter rolls in, canned tomatoes...
Author: Martha Rose Shulman
This beautiful beef brisket dish is based on the Tuscan braise - beef in Barolo wine, but you can use any full-bodied red that suits your budget
Author: Barney Desmazery
Lentils and salmon are a classic combination, a popular French bistro dish. The black "beluga" lentils are a nice choice because they stay intact and the color contrasts nicely with the salmon. In the...
Author: Martha Rose Shulman
Love chicken wings either on their own or as part of a big barbecue? The sticky maple and butter glaze on these wings adds extra succulence
Author: Tom Kerridge