Browse 14 recipes collected around comfort food.
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◷ 121 minmedium
Browned beef mince, onions and carrots in a thick, savoury gravy beneath fluffy mash with golden ridges. Allow approximately 2 hours, including resting; extra gravy reduction, baking or an optional grill finish may extend this.
Oct 5
◷ 80 minmedium
Beer-battered cod with crisp, twice-fried chips, quick tartare sauce and lemon. Allow about 80 minutes for flaky fish in a golden coating and thick-cut chips with fluffy centres.
Oct 2
◷ 120 minmedium
Deeply caramelised onions simmer in beef stock and dry white wine, then are topped with toasted baguette and bubbling Gruyère. Allow about 2 hours for this richly savoury soup.
Oct 2
◷ 140 minmedium
A hearty Lebanese-inspired stew combining tender lamb shoulder, nutty freekeh grains, and seasonal root vegetables slow-cooked to develop rich, comforting flavors. This dish highlights traditional Middle Eastern spices and textures, perfect for a nourishing weeknight meal.
Jan 28
◷ 210 minmedium
A hearty and comforting slow-braised beef stew inspired by classic Caribbean flavors, featuring tender beef chunks, seasonal root vegetables, and warming spices. Perfect for a cozy weeknight meal that embraces traditional cooking methods and showcases the rich culinary heritage of the Caribbean.
Jan 25
◷ 210 minmedium
A comforting Filipino-inspired beef nilaga, slow-braised to tender perfection and served over a bed of fragrant garlic rice with seasonal vegetables. This hearty grain bowl harmonizes classic Filipino flavors with a slow-braising technique, highlighting fresh winter produce like cabbage and potatoes, making it an ideal nourishing weeknight meal.
Jan 9
◷ 120 minmedium
A hearty Ethiopian chicken stew simmered with berbere spice blend, onions, garlic, and slow-cooked to tender perfection. Served with traditional injera or steamed rice, this dish celebrates authentic flavors and a comforting texture ideal for a weeknight meal.
Jan 7
◷ 240 minmedium
A slowly braised Caribbean jerk-seasoned pork shoulder served alongside caramelized sweet plantains, showcasing rich flavors from traditional island spices and a tender, melt-in-your-mouth texture. Perfect for a comforting weeknight dinner featuring a protein rotation with slow braising technique.
Jan 6
◷ 70 minmedium
A hearty Caribbean-inspired stew featuring seasonal pumpkin and protein-rich chickpeas, simmered with warm island spices and served alongside spiced dumplings for a comforting weeknight meal.
Jan 2
◷ 50 minmedium
A wholesome grain bowl featuring traditional Ethiopian spiced berbere chicken served atop injera flatbread pieces, accompanied by a medley of pressure-cooked seasonal vegetables and lentils. This dish balances familiar cooking methods with authentic flavors, perfect for a nourishing weeknight meal.
Dec 3
◷ 105 minmedium
A comforting slow-braised Indonesian chicken semur featuring tender chicken thighs simmered in a rich, sweet soy and aromatic spice sauce, served with steamed jasmine rice and sautéed seasonal greens. This dish highlights warm, familiar flavors and a gentle cooking technique perfect for a weekday dinner.
Nov 14
◷ 55 minmedium
A comforting Peruvian-inspired stew featuring tender beef pressure-cooked with vibrant vegetables and traditional spices, served over fluffy rice for an easy weeknight meal.
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Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 31 minutes. Cooking takes 81 minutes. Allow 121 minutes in total. Makes 4 servings. Key ingredients: raw beef mince, approximately 10% fat, onion, carrots, garlic, rapeseed oil. Equipment: Deep 28 cm frying pan or sauté pan, approximately 3 litres capacity, 3-litre saucepan with lid, Bowl for the browned beef, Colander, Potato masher or ricer, Small saucepan or microwave-safe jug for warming milk, Ovenproof dish with at least 2.5 litres capacity, approximately 26 × 20 × 6 cm, Baking tray, Instant-read food thermometer.
Kitchen tip: The schedule assumes the filling reaches the right consistency after its simmer and the pie is ready at the first baking check. Additional reduction, baking or the optional grill finish will extend it.
Preparation takes 25 minutes. Cooking takes 55 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: floury potatoes, peeled, skinless, boneless cod, divided into four approximately 150 g fillets, 2–3 cm thick, plain flour (all-purpose flour): 150 g for the batter and 50 g for dusting, cornflour (cornstarch), baking powder. Equipment: Heavy, deep 8-litre (8½-quart) pot, approximately 24 cm (9½ inches) across, or a thermostatically controlled deep fryer, Clip-on deep-frying thermometer, Instant-read food thermometer, Wire rack and two rimmed baking trays, Slotted spoon or frying spider, Tongs, Two mixing bowls and a shallow dish, Whisk, Knife and chopping board, Kitchen paper or clean kitchen towels.
Kitchen tip: The 80-minute estimate allows for preparation, heating the oil and frying two batches at each stage. A smaller fryer that holds only one fish fillet at a time will take longer.
Preparation takes 20 minutes. Cooking takes 100 minutes. Allow 120 minutes in total. Makes 4 servings. Key ingredients: yellow or brown onions, weighed before peeling, peeled and sliced about 3 mm (⅛ inch) thick, unsalted butter, olive oil, fine salt, divided, garlic, finely chopped. Equipment: Heavy-based 5-litre (about 5-quart) pot or Dutch oven, approximately 26 cm (10 inches) wide, Sharp knife and chopping board, Wooden spoon or heatproof spatula, Measuring jug, measuring spoons and kitchen scales, Cheese grater, Baking tray, Four 600 ml (about 20 US fl oz) bowls explicitly rated for use under a grill/broiler, Oven with grill/broiler, Oven gloves, Ladle, Four heatproof serving plates.
Kitchen tip: The 100-minute cooking estimate includes toasting the bread while the soup simmers. Onion caramelisation varies with moisture and heat, so prioritise a deep golden-brown colour over the clock.
Preparation takes 20 minutes. Cooking takes 120 minutes. Allow 140 minutes in total. Makes 6 servings. Key ingredients: lamb shoulder, trimmed and cut into 3 cm cubes, freekeh, rinsed, olive oil, onion, finely chopped, garlic, minced. Equipment: large heavy-based pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring jug.
Kitchen tip: For deeper flavor, marinate lamb in spices and a little olive oil for 1-2 hours before cooking.
Preparation takes 30 minutes. Cooking takes 180 minutes. Allow 210 minutes in total. Makes 6 servings. Key ingredients: beef chuck, cut into 4 cm (1.5 inch) cubes, vegetable oil, onion, finely chopped, garlic, minced, carrots, peeled and chopped. Equipment: large heavy pot or Dutch oven, sharp knife, wooden spoon, measuring spoons, measuring jug.
Kitchen tip: Dry the beef cubes thoroughly before browning to ensure a good sear.
Preparation takes 30 minutes. Cooking takes 180 minutes. Allow 210 minutes in total. Makes 4 servings. Key ingredients: beef shank or brisket, cut into large chunks, water, onion, peeled and halved, ginger, sliced, whole black peppercorns. Equipment: large heavy-bottomed pot or Dutch oven, rice cooker or medium saucepan, wooden spoon, knife, cutting board.
Kitchen tip: Start the broth early to allow full slow braising time for maximum tenderness.
Preparation takes 30 minutes. Cooking takes 90 minutes. Allow 120 minutes in total. Makes 4 servings. Key ingredients: chicken, yellow onions, clarified butter (niter kibbeh), garlic, fresh ginger. Equipment: large heavy-bottomed pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring cups.
Kitchen tip: Use bone-in chicken for more flavor and tender meat.
Preparation takes 30 minutes. Cooking takes 210 minutes. Allow 240 minutes in total. Makes 6 servings. Key ingredients: bone-in pork shoulder, vegetable oil, onion, finely chopped, garlic, minced, scallions, chopped. Equipment: large heavy-bottomed pot or Dutch oven with lid, knife, cutting board, wooden spoon or spatula, measuring spoons, measuring cups, plate or bowl for plantains.
Kitchen tip: For safer food handling, ensure pork reaches an internal temperature of at least 71°C (160°F) during braising.
Preparation takes 20 minutes. Cooking takes 50 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: pumpkin, chickpeas, vegetable oil, onion, garlic. Equipment: large saucepan or Dutch oven, wooden spoon, mixing bowl, measuring spoons and cups, knife and chopping board, medium pot with lid (for dumplings).
Kitchen tip: For a milder stew, omit the scotch bonnet chili or reduce the amount.
Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: boneless, skinless chicken thighs, cut into bite-sized pieces, berbere spice blend, olive oil, onion, finely chopped, garlic, minced. Equipment: pressure cooker or Instant Pot, large skillet, mixing bowl, measuring cups and spoons, knife and cutting board.
Kitchen tip: Marinate the chicken for at least 15 minutes or up to 2 hours for deeper flavor.
Preparation takes 15 minutes. Cooking takes 90 minutes. Allow 105 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg), vegetable oil, onion, thinly sliced, garlic, minced, ginger, minced. Equipment: large heavy-bottomed pot or Dutch oven, rice cooker or pot for steaming rice, frying pan for greens, knife and cutting board, mixing spoon, measuring spoons and cups.
Kitchen tip: Use bone-in chicken thighs for best flavor and tenderness during slow braising.
Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: beef chuck roast, cut into 2.5 cm (1-inch) cubes, vegetable oil, red onion, sliced into thick wedges, red bell pepper, sliced into strips, yellow bell pepper, sliced into strips. Equipment: pressure cooker or Instant Pot, large skillet or sauté pan, rice cooker or medium saucepan with lid, knives and cutting board, measuring spoons and cups, wooden spoon or spatula.
Kitchen tip: Do not skip browning the beef; it adds depth of flavor and color to the stew.