Father's Day

Forget magic tricks – achieving a deeply flavoured and tender classic French braise comes down to getting the basics right (and heeding these tips).

A pre-made Madeira cake is soaked in sweetened matcha for this simple trifle.

Roasting potatoes in red wine and garlic turns a simple midweek steak dinner into a restaurant-worthy meal.

Block out the afternoon to make this indulgent British beef pie, richly flavoured with bone marrow and Guinness.

Think of this as a kind of Greek lasagne, only with meltingly soft slices of eggplant replacing the pasta sheets.

Fish poached in stock, with the poaching liquid then turned into a sauce, is a combination that is speedy, easy and elegant.

Cooked slowly and gently, this rib-sticking braise is classic winter comfort food that will warm you from the inside.

He was known as the king of brunch. And this was the dish that captured Bill Granger’s heart.

Big-flavoured, meat-free and cheap to make, this works as a dip served with crunchy toast or as a sauce alongside grilled or roasted ingredients.

Simple to prepare and mostly hands-off, the magic ingredient in this deeply delicious dish is time.