It's time to fully commit to a season of comfort food with these hearty winter recipes! We pay homage an English classic with Claire Aldous' Apple and Eccles Spiced pies. Meanwhile, David Parker discovers a new recipe favourite to add to his repertoire in his review of Turkish/Australian cookbook Anatolia. We're offering a very unique opportunity to learn from offal master Joao Martins too – book now as this limited-capacity event is sure to sell out!
Apple and Eccles Spiced Pies
I’ve combined the lovely sticky dried fruit filling from the traditional Eccles Cake with chunks of apple to make these crispy, delicious rolls – serve warm with a bowl of softly whipped cream.
Chicken thighs are packed with flavour and pair beautifully with mushrooms, tarragon and sour cream to make a quick, delicious braise. Serve with cooked rice, pasta, mashed potatoes or slices of grilled sourdough bread and a salad.