Slow cooking the meat in a cast iron dutch oven is essential for this recipe. More vegetables can be added depending on preference, but adding just carrots for the last hour of cooking gives a simple contrast and ensures that the meat is super tender whilst the carrots have a slightly harder al dente texture. Served with baked mashed potatoes. Ingredients Serves approx 5 people: ~1.5kg joint of beef chuck (shoulder)

This chutney was made in April 2021 to give it time to mature for Christmas. It mostly contains red vegetables and ended up very dark in colour with moderate heat. It uses a typical ratio of vegetables, vinegar, sugar and spices. Ingredients Vegtables: 1.5kg red bell peppers 1kg red onions 500g tomatoes 2 heads of garlic 3 chilli peppers

A lean dough recipe inspired by the Italian classic. The exterior is slightly firm and crispy whilst the high hydration dough produces a fluffy and aerated crumb. This recipe is scaled to create a slightly thicker bread that is delicious on its own or ideal for sandwiches.  Ingredients Gives a ~2.5cm thick bread when cooked in a 1120cm2 metal oven dish: 790g bread flour 586ml warm water (~75% hydration)

A thin chewy base and low-moisture mozzarella gives the typical New York style, and this recipe uses a quick garlic butter for the crust. A food processor is the perfect tool to quickly develop gluten within the dough, and the dough can be made on the same day or up to a week in advance.  Ingredients Makes 2 medium sized pies: 360g bread flour 240ml warm water