Bavette is the cut your butcher takes home. Quick to cook, deeply beefy, and brilliant in a taco with charred corn salsa and a squeeze of lime.

Hand-folded pork dumplings in a clean, gingery broth. Comfort food that tastes like effort and isn't.

Crispy, fiery, properly indulgent. Made with our free range chicken thighs and a hot oil glaze that earns its name.

Earthy, silky, and finished with crispy bacon and a drizzle of truffle oil. The kind of soup that makes you feel like you're in a restaurant.

The chilli your dad thinks he invented. Slow-cooked with proper beef mince, deep spice, and a little patience. Better the next day.

A BLT, but make it a butcher's. Thick-cut bacon, fresh tomato, crisp lettuce, and good sourdough griddled in butter. Lunch sorted.

Lamb shanks slow-cooked until they fall off the bone, in a rich, fragrant massaman sauce. Worth the wait, every time.

Roasted bone marrow on grilled sourdough, with parsley, capers and lemon. Five ingredients, ten minutes, and one of the best things you'll eat this year.

Veal shin, slow-braised in white wine until the meat gives way and the sauce turns glossy. Finished with gremolata. Properly old-school Italian cooking.

The peppercorn sauce your steak's been waiting for. Cream, brandy, cracked black pepper, and a few minutes at the stove. No excuses.

The leftovers recipe that almost beats the original. Shred, layer, bake, eat. Boxing Day sorted.

Turkey carcass into ramen broth, leftover meat into the bowl, and the skin crisped up on top. The most rewarding leftovers recipe of the year.

The toastie Boxing Day was made for. Turkey, melted brie, sharp cranberry, all griddled in butter. Don't overthink it.

A steak sandwich, but better. Properly cooked steak, soft bread, crispy chilli oil for heat. Ten minutes from fridge to plate.

Côte de boeuf is the showstopper centrepiece for a Christmas that isn't turkey. Here's how to cook it so it earns the price tag.

Japanese steak rice bowl. Soy, mirin, ginger, a soft egg on top. Twenty minutes, one pan, dinner sorted.

The pork T-bone is the cut your butcher cooks for himself. Big flavour, fast to cook, and brilliant with a creamy mustard sauce.

Sunday's roast lamb, reborn as a tagine. Warming spices, sweet apricots, a fresh herb finish. The leftovers recipe to actually look forward to.

Proper butter chicken at home, made easy. Our tikka and yogurt marinated boneless chicken thighs do all the heavy lifting, leaving you with a rich, creamy curry that tastes like it took hours.

For the days you feel like being extra. We absolutely love cauliflower cheese and this really elevates it.