November 2026

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Last month I shared a very modern cassoulet made with chicken and lentils. I could almost hear the French swearing at this recipe from across the channel; this French dish is traditionally made with pork and duck, never with chicken! So, this month I’m setting things right by sharing a cassoulet that is closer to the real thing. However, the ‘real thing’ is rather labour-intensive, so I’m sharing a recipe which is much quicker to prepare! Menu One is ‘Quick Cassoulet’. It’s a recipe from Nigel Slater that I found in a magazine many years ago and one which I return to every winter. Menu Two, ‘Lamb with Coconut & Black Pepper’, is another recipe I found flicking through a magazine that also appears on my cooking list at least once a year, usually around the same time I’m turning up the central heating. It’s a warming dish in which chunks of lamb are cooked in a tasty, very lightly spiced coconut sauce.

You’ll have these two delicious dishes on your table in just over half an hour; now that is a very heart-warming thought, and just what November deserves!..

Menu One

Quick Cassoulet (Serves 4)

Cassoulet is a wonderfully comforting dish, however, traditional recipes can be very labour-intensive. This is a fantastically simple version from Nigel Slater – you’ll have a steaming plate of this on your table in just over half an hour!..

4 plump spicy sausages, or 8 smaller ones (gluten-free if needed)

1 duck breast cut into thick slices

1 tablespoon olive oil

225g smoked bacon lardons

1 large onion, finely chopped

4 cloves garlic, peeled and thinly sliced

1 teaspoon tomato purèe

55ml red wine

1 x 400g tin chopped tomatoes

2 x 425g tin haricot or butter beans, drained

1 bayleaf

2 tablespoons Dijon mustard

50g coarse beadcrumbs (optional)

Sea salt and black pepper

  1. In a casserole, cook the sausages and duck in the olive oil until their fat runs and the sausages and duck fat are golden brown on all sides. Scoop out the sausages and duck and set aside.
  2. Add the bacon lardons to the casserole and fry until golden then add the onion and garlic. Cook for 2-3 minutes, until they have slightly softened, then stir in the tomato purèe. Cook for another minute then pour in the red wine. Simmer for a minute, then stir in the tomatoes, the cooked sausages, and the duck.
  3. Bring to the boil, then stir in the beans, bay leaf, mustard and salt and pepper. Simmer for 10 minutes.
  4. Remove the casserole from the heat. You can serve straightaway or, if using, scatter over the breadcrumbs and place under a hot grill until golden, and then serve.

Menu Two

Lamb with Coconut and Black Pepper (Serves 4)

This is a wonderfully easy recipe; tender chunks of lamb are cooked in a tasty, very lightly spiced coconut sauce. Simply serve with rice.

740g cubed lamb

400ml tin coconut milk

2 teaspoons black peppercorns

2 tablespoons coriander seeds

4 tablespoons groundnut oil

2 medium onions, chopped

4 cloves garlic, finely chopped

3cm piece ginger, peeled and finely shredded

4 medium-sized ripe tomatoes, peeled, deseeded and roughly chopped

1 rounded teaspoon ground turmeric

2 medium-sized hot red chillies, deseeded and chopped

15g fresh coriander, finely chopped

Sea salt and black pepper

  1. In a dry frying pan, toast the coriander seeds over a moderate heat for a couple of minutes, until they are warm and fragrant. Remove from the heat and grind finely in a pestle and mortar. Repeat with the peppercorns but this time grinding coarsely.
  2. Pour the oil into a casserole and warm over a high heat. Put in the cubes of lamb and brown lightly on all sides – you may need to do this in batches- then remove and set aside.
  3. Add the onions, garlic and ginger to the pan, reduce the heat a cook, uncovered for 10-15minutes until the onions are translucent. Add the tomatoes, stir and leave to simmer until they have collapsed into the onion mixture.
  4. Stir in the coriander seeds and peppercorns, turmeric, lamb and red chillies. Pour in the coconut milk, season with about a teaspoon of salt, stir and leave to simmer gently, covered, for about 30 minutes, until the lamb is just tender. Stir regularly.
  5. Just before serving stir in the chopped fresh coriander and correct the seasoning with salt and black pepper. Serve with rice.

October 2026

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Hasn’t the weather been glorious during September?! As I write up the recipes for October, the sun is shining, and it doesn’t quite feel right to be talking about colder days and the need for comforting food. But, let’s face it, they’re definitely on the horizon. And with that in mind, I have two wonderful recipes to share with you, which you will appreciate when there’s a slight chill in the air. Menu One is ‘Chicken, Bacon and Lentil Cassoulet’ from the cookbook ‘Medesque’ by Georgina Hayden. It’s not as robust as a traditional French cassoulet (made with pork, sausages and beans); instead, with Chicken and lentils, it has a lighter edge and is much easier to cook! Menu Two is a vegetarian dish from Anna Hedworth’s cookbook ‘Service’. ‘Spicy Bean Chilli with Sour Cream & Lime’, is a very tasty recipe that is easy to create from your store-cupboard staples. The addition of dark chocolate and lime at the end of cooking takes its flavours to a higher realm!

Happy October… I hope these recipes will make it even more enjoyable!..

Menu One

Chicken, Bacon and Lentil Cassoulet (Serves 4-6)

This is a recipe from the cookbook ‘Medesque’ by Georgina Hayden. It’s not as robust as a traditional French cassoulet (made with pork, sausages and beans); instead, with Chicken and lentils, it has a lighter edge and is much easier to cook (particularly if you use a blender to chop the vegetables!). Don’t forget to sprinkle over chopped tarragon, and add a dollop of crème fraiche at the end of cooking as they really do make a difference to the dish…

6 skin-on chicken thighs or 4 chicken legs

Olive oil

8 smoked streaky bacon rashers, finely sliced

3 onions, finely chopped

3 garlic cloves, finely chopped

2 carrots, finely chopped

2 celery sticks, finely chopped

25g unsalted butter

250g Puy lentils, rinsed

650ml chicken stock

2 tablespoons red wine (or sherry) vinegar

½ bunch of tarragon, leaves chopped

Sea salt and black pepper

Crème fraiche, to serve

  1. Season the chicken with salt and pepper. Place a casserole pan over a medium heat, drizzle with olive oil, when heated, add the chicken, skin-side down. Cook for 10 minutes until the skin is deeply golden. Then transfer to a plate.
  2. Add the bacon to the pan. Fry for 5 minutes, until starting to crisp up, then add the butter and all the chopped vegetables. Sauté for about 10 minutes .
  3. Stir the lentils into the pan, then pour over the stock and vinegar. Bring everything to the boil, season, then place the chicken thighs (or legs) on top, skin facing up. Cover with a lid and transfer to a preheated oven, 180’c, for 35-40 minutes.
  4. When the chicken is ready remove the lid and leave to cook for a further 10 minutes until the meat is golden and the lentils are tender.
  5. Finally, sprinkle over the chopped tarragon and serve with a dollop of crème fraiche.

Menu Two

Spicy Bean Chilli with Sour Cream & Lime (Serves 4)

This is a very tasty recipe that is easy to create from your store-cupboard staples. The addition of dark chocolate and lime at the end of cooking takes its flavours to a higher realm! Simply serve with rice or jacket potatoes.

Olive oil

1 onion, diced

1 carrot diced

1 red pepper, diced

Small handful of fresh coriander

2 garlic cloves

1 teaspoon ground cumin

2 teaspoons sweet smoked paprika

2 teaspoons ground cinnamon

1 teaspoon chilli flakes

400g tin chopped tomatoes

400g tin red kidney beans, drained

400g tin black beans, drained

1 teaspoon salt

1 tablespoon sugar

Juice of 2 limes

2 squares of dark chocolate

Sour cream, to serve

Lime wedges, to serve

  1. Heat a good amount of oil in a heavy-bottomed pan and add the onion and carrot with a generous pinch of salt. Fry for 10 minutes, then add the pepper and cook, stirring, until everything is soft and a bit sticky. Finely chop the coriander stems (reserve the leaves as garnish) and add to the pan. Grate in the garlic and cook for 1 minute, then add the cumin, paprika, cinnamon and chilli, and cook for a final minute.
  2. Add the tomatoes, fill the can with water and add that too. Add the beans, salt, sugar and the juice of 1 lime. Leave to simmer for about 45 minutes, topping up with water if it seems too thick.
  3. Check the seasoning – you may want more salt or sugar – then add the juice of the second lime and melt in the chocolate. Serve with a dollop of sour cream, sprinkled with the reserved coriander leaves and lime wedges.

‘Blast from the Past’ Recipe

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‘My Favourite’ Shepherds Pie (Serves 4)

With the onset of autumn, this is the type of recipe that you need on your cooking list; it’s one of the first recipes that I shared back in 2020…

If you have grown up in the British Isles there is no doubt that you have eaten numerous variations of this traditional dish. Shepherds pie is the perfect winter comfort food, and this recipe by Delia Smith is my all time favourite, the addition of the cheese and leeks, slightly caramelised on top of the mashed potato takes the dish to a higher level!…Serve simply with peas.

450g minced lamb

1 tablespoon olive oil

2 medium onions, chopped

75g swede, peeled and chopped

75g carrot, peeled and chopped

½ teaspoon ground cinnamon

1 teaspoon fresh thyme

1 tablespoon fresh parsley

1 tablespoon plain flour (gluten free if required)

275ml lamb stock

1 tablespoon tomato purée

Salt and black pepper

For the topping:

50g mature Cheddar, grated

2 medium leeks, cleaned and cut into 1cm slices

900g floury potatoes (such as Maris Piper or King Edward)

50g butter

Salt and black pepper

(You will need a buttered baking dish approx. 19cm square x 5cm deep)

  1. Gently heat the olive oil in a frying pan. Add the onions, fry for 5 minutes until slightly browned. Add the chopped carrot and swede and cook for a further 5 minutes. Remove all the vegetables to a plate.
  2. Now turn up the heat, and brown the meat, stirring to break it up.
  3. Add a good seasoning of salt and pepper, return the vegetables to the pan along with the cinnamon, thyme and parsley. Next stir in the flour and gradually add the lamb stock, stirring to incorporate. Finally stir in the tomato purée.
  4. Cover the pan with a lid and turn the heat to low, cook gently for about 30 minutes .
  5. While the meat is cooking, make the topping. Peel the potatoes and cut into even sized chunks, steam until they are completely tender.
  6. Drain the cooked potatoes and mash with the butter and some seasoning (you can use an electric hand whisk, on a low setting, to do this)
  7. When the meat is ready, spoon into a baking dish, level it out, then top, evenly, with the mashed potato. Sprinkle over the leek slices and finally with the cheese.
  8. Bake in a preheated oven, 200’c fan, for about 25 minutes, until the top is crusty and golden.

Tuesday Treat

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Chocolate & Salted Caramel Tart

Some years ago, I came across this recipe in a magazine. It’s one of those recipes which everyone loves. It’s also very easy, so it’s an all-round winner!

250g Hobnob biscuits (gluten-free if required)

300g unsalted butter

200g light brown soft sugar

200ml double cream

200g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate), broken up

A pinch of flaky salt

You will need a 20cm loose-bottomed fluted tart tin.

  1. Place the biscuits in a large sandwich bag and smash them with a rolling pin to a fine crumb (or you could blitz them in a food processor).
  2. Measure out 100g of the butter and melt in a small pan.
  3. Mix the melted butter through the crumbled biscuits, then press the crumbs into the tin to make a base, easing it up the sides and into the fluted edge. Transfer the tin to a fridge to set the base for 30 minutes.
  4. To make the filling, in a saucepan on a medium heat, add the sugar and remaining 200g of butter. Leave the butter and sugar to melt, then bring it to a simmer. Once simmering, leave it bubbling gently for 2-3 minutes, then give it a stir to combine.
  5. Stir in the cream and bring the mixture to the boil. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat, and mix in the chocolate, until melted, smooth and glossy.
  6. Pour the filling into the set base, cool for about 20 -30 minutes then sprinkle the top with the flaky salt (by waiting for it to cool the salt will not dissolve!). Return to the fridge and leave to set completely for at least 2 hours.
  7. Remove the tart tin, and serve in slices – I prefer to serve it at room temperature but you can serve it straight from the fridge.

September 2026

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Well, what a summer we’ve all had. For once we can’t complain that the sun hasn’t shone!

As we move into September, I’m not quite ready to give up on summer’s lighter dishes. So, this month I’m sharing two recipes which are paired with light, fresh sauces. Both demand little time and attention; they’re perfect recipes to ease us back into the kitchen after the summer holidays! Menu one is ‘Lamb Rump with Rocket Salsa Verde‘ from Tom Kerridge’s cookbook ‘Tom Kerridge Cooks Britain’. As its name suggests, the book celebrates the best of British ingredients. In this recipe, Kerridge honours British lamb, pairing it with a bold salsa verde. Menu Two is ‘Honey Duck Breast with Saladise Potatoes’. It’s a recipe with clean, fresh flavours, all it needs is a good green salad. Both recipes are quick, easy and very tasty; what more can you ask for?!..

Menu One

Lamb Rump with Rocket Salsa Verde (Serves 4)

This is a recipe from Tom Kerridge’s cookbook ‘Tom Kerridge Cooks Britain’. As its name suggests, the book celebrates the best of British ingredients. In this recipe, Kerridge celebrates British lamb, pairing it with a bold salsa verde. It’s a delicious, simple recipe!..

4 boneless lamb rumps (300g each)

3 sprigs of rosemary, leaves picked and finely chopped

Sea salt and black pepper

Rocket Salsa Verde:

2 handfuls of rocket leaves (50g)

A handful of basil leaves

A handful of flat leave parsley leaves

1 small garlic clove, finely grated

120ml extra virgin olive oil

2 teaspoon Dijon mustard

3 tablespoons baby capers

1 banana shallot, finely chopped

2 tablespoons sherry vinegar

  1. Trim any excess fat from the lamb rumps, leaving a very thin layer of fat on one side. Score the fat with a sharp knife and sprinkle both sides of the rumps with the rosemary and some salt and pepper.
  2. Place a large frying pan over a medium heat and place the lamb rumps in the pan, fat side down. Let the fat render slowly from the lamb and cook for 4-5 minutes until the fat is crispy. Flip the lamb rumps over and cook for another 3-4 minutes.
  3. Lift the lamb rumps out of the pan and lay them on an oven tray. Place in a preheated oven, 200’c fan, for 6-8 minutes, depending on their thickness, to finish cooking.
  4. Meanwhile make the rocket salsa verde. Put the rocket, basil, parsley and garlic into a food processor. Pour in the olive oil and blend until smooth. Add the mustard, capers, shallot, sherry vinegar and a good pinch of salt and pepper. Blend again briefly then transfer to a bowl.
  5. When the lamb is ready, remove from the oven and rest in a warm place for a few minutes. Carve the lamb and serve with the rocket salsa verde.

Menu Two

Honey Duck Breast with Saladise Potatoes (Serves 4)

With its clean, fresh flavours this recipe is a fantastic way to serve duck. All it needs is a good green salad. Quick, easy and very tasty, what more can you ask for?!..

24 small new potatoes, halved

150 g (5½ oz) duck fat, melted

4 garlic cloves, crushed

3 large duck breasts

3 tablespoons good-quality honey

5 tablespoons apple cider vinegar

1 teaspoon sea salt, plus extra to season the duck

Freshly ground black pepper

1 tablespoon water

A handful of chopped parsley

  1. Put the potatoes into a roasting tin, add the fat and garlic, and season with the teaspoon of salt and some black pepper. Toss together, then roast in a preheated oven, 200’c for 30-40 minutes, stirring a couple of times during the cooking time.
  2. Meanwhile, score the skin of the duck breasts through the fat but not all the way through to the flesh and salt them.
  3. Place the breasts in a dry frying pan, skin side down, over a low heat to render down most of the fat, this may take as much as 10-15 minutes. When the fat is rendered, turn up the heat to crisp up and brown the skin (about 2 minutes). Finally, turn over to sear the underside for minute or so.
  4. Place the duck breasts on a baking tray in the preheated oven, 200’c fan, for 8-10 minutes. Remove from the oven and allow to cool for 5 minutes.
  5. Finally, finish the sauce. Remove all but one tablespoon of the fat from the roasting pan. Add the honey, vinegar, salt and water then cook over a medium heat for a few minutes.
  6. Slice the duck breasts and place them on a serving dish. Arrange the potatoes around them, top with the chopped parsley and pour over some of the honey sauce, reserving the rest for people to pour over their plates.