Imam Baildi (Greek Stuffed Aubergines with Tomato and Onion)
Baked aubergines stuffed with tomato, onion and garlic
Top picks in Garlic
Halloumi and Roasted Vegetable Traybake
Halloumi traybake with roasted courgette, pepper and tomatoes
Solomillo al Whisky (Pork Tenderloin in Whisky Sauce)
Pan-seared pork tenderloin with garlic whisky sauce
Latin-Style Rice Meal Prep with Black Beans, Sweetcorn and Lime
One-pot rice with black beans, sweetcorn and lime
Fagioli all’Uccelletto con Salsiccia (Tuscan Beans with Sausage)
Cannellini beans with Italian sausage in tomato and sage
Gigantes Plaki (Greek Baked Giant Beans in Tomato Sauce)
Greek baked giant beans in tomato and olive oil sauce
All recipes in Garlic
Portuguese-Style Vegetable Stew with Chickpeas and Tomatoes
Vegetable stew with chickpeas, tomatoes, aubergine and courgette
Hollandse Linzenstoof (Dutch Lentil Stew) with Smoked Sausage
Dutch lentil stew with smoked sausage and vegetables
Kerstrollade met Jus (Roast Pork Roll with Red Wine Gravy)
Roast pork roll with mustard and thyme, served with gravy
Cappone Ripieno (Stuffed Capon with Pork and Parmesan)
Stuffed capon with pork, bread, Parmesan and herbs
Risotto ai Frutti di Mare (Seafood Risotto with Prawns, Mussels and Squid)
Creamy seafood risotto with prawns, mussels and squid
Lasagna delle Feste (Festive Lasagne with Meat Ragù and Béchamel)
Festive lasagne with meat ragù, béchamel and melted cheese
Timballo di Pasta (Rigatoni Pasta Bake in Shortcrust Pastry)
Rigatoni pasta bake in pastry with ragù, peas and mozzarella
Osso Buco alla Milanese (Braised Veal Shanks with Gremolata)
Slow-braised veal shanks finished with lemony garlic gremolata
Ribollita (Tuscan Bread and Vegetable Soup)
Tuscan bean, vegetable and bread soup
Chapon de Noël (French Christmas Roasted Capon)
Roast capon with butter, garlic and thyme pan juices
Coq au Vin (Chicken Braised in Red Wine)
Chicken braised in red wine with pancetta and mushrooms
Citrus-Marinated Roasted Chicken Thighs
Roasted chicken thighs with orange and lemon marinade
