The secret to how to stew prunes rich beef casserole is to use all wine and no stock. Our ultimate beef bourguignon recipe is an instant comforting classic, full of satisfying flavours. A star rating of 0 out of 5.

This hearty Polish stew makes a comforting family dinner for wintry days. Cabbage is slow cooked and combined with mushrooms, cooked meats and spices. A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme. A star rating of 5 out of 5. Make this spiced beef casserole a couple of days in advance. A rich and warming red wine chicken casserole – ideal for when it’s cold and dark outside. This is a premium piece of content available to registered users.

Enjoy this rich tribute to Hungarian goulash, flavoured with paprika and finished with soured cream. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak. Dust the rabbit in the flour. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour. Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender.

Serve scattered with parsley and wild rice on the side. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. A celebratory centrepiece: Yotam Ottolenghi’s chicken, prune and split pea pie. Last modified on Thu 5 Jan 2023 06. There are all kinds of ways to see out 2022, but whether you’re dressing up to party or donning slippers to get cosy, the weeks ahead demand only one thing of the kitchen: comfort food. This takes inspiration from khoresh, an Iranian stew that’s as celebratory as it is comforting. It makes a great centrepiece and needs little more than a green salad on the side.

If you like, assemble the pie the night before, so it’s oven ready. Put the first three ingredients in a medium saucepan with 850ml water, bring to a boil, then simmer for 35 minutes, until the split peas are tender but still hold their shape. Squeeze the limes against the side of the pan to release as much liquid as possible, then remove and discard the husks. Unroll the pastry, roll it out a little more to 23cm x 36cm, then brush lightly with half the egg and cut it widthways into nine 5cm-wide strips. Sprinkle with the nigella seeds, then put on a tray lined with baking paper and chill.

Put the onions, olive oil and a teaspoon of salt in a large saute pan on a medium heat and cook, stirring occasionally, for 15-20 minutes, until lightly caramelised. Stir in the chicken and another teaspoon of salt, cook until the chicken is opaque, then stir in the spices and flour and cook for two minutes, until fragrant. Stir the lentil and split pea mixture and their cooking liquid into the chicken pan, then add the vinegar, coriander and prunes, and take off the heat. Pour into a 30cm x 20cm baking dish and leave to cool for 10 minutes.

Lay the remaining four strips of pastry diagonally across the top in the opposite direction, to make a crisscross pattern and again keeping them 1cm apart, then bake for 35 minutes, until the pastry is deeply golden in colour. Take the pie out of oven, leave to settle and cool for 10 minutes, then serve warm. A dream combination: Yotam Ottolenghi’s apple and pear eve’s pudding with vanilla cream. 4, then start on the fruit filling. Add the butter, stir until smooth, then take off the heat and stir in the vinegar, lemon juice, apples, pears, ground spices and half a teaspoon of flaked salt. Mix well and leave to cool. Put the sugar, butter and vanilla bean paste in the bowl of a stand mixer fitted with the paddle attachment, then beat on medium speed for seven to 10 minutes, until light and fluffy, scraping down the sides of the bowl as required.

Meanwhile, mix the lemon zest, flour, ground almonds, baking powder and three-quarters of a teaspoon of salt in a large bowl. Add a third of this and one egg yolk to the mixer bowl, then beat on medium until incorporated, again scraping down the sides of the bowl as needed. Repeat twice more with the remaining flour mixture and egg yolks. Transfer the mixture to a large bowl and clean out the stand mixer bowl. Put the egg whites in the stand mixer bowl, put on the whisk attachment and beat for two to three minutes, until they double in size and form stiff peaks.

Using a wooden spoon, mix a quarter of the egg whites into the batter bowl, then gently fold in the rest, taking care not to knock out the air. In the meantime, put the cream and vanilla in a bowl and mix gently with until well combined. Serve the pudding warm with the cream on the side. A hug in a bowl: Yotam Ottolenghi’s butternut squash polenta with rosemary chilli oil.