The cuisine of the northern Basque region of Spain is known for its use of red peppers and tomatoes, which give this stew its bright colour. Using roasted red peppers from a jar saves time and adds a slight smoky flavour to this extra-chunky stew.
Panzanella is a tangy Italian bread salad. For our take on the dish, we’ve grilled the bread for crisp texture and smoky flavour, and added grilled greens and fresh mozzarella for depth.
Searing scallops gives them a crispy exterior and a rich buttery centre. The splurge of saffron adds extra depth to a bright, tangy sauce. You will have about 1/4 cup of the citrus oil left over. It's perfect to drizzle over an omelette, a tomato salad or roasted potatoes, or to warm up and brush on crostini.
This updated take on colcannon gets a nutrient boost from kale and substitutes less-starchy cauliflower for some of the traditional white potato. We've used a food processor to create a superfine purée, but you can use a food mill for an even smoother texture. This dish has a fair amount of fat, but most of it comes from the salmon and olive oil, which both contain heart-smart unsaturated fats. The salmon also provides heart protective omega-3 fats.
Creamy and comforting? Check. Rich and delicious? Check. This simple, classic side has everything you could ever ask for in a potato gratin. We guarantee you'll make it again and again – and again!
This twist on shepherd's pie features smoky, spicy chorizo and flavourful Oka cheese. A casserole this large will take several days to thaw in the fridge, so don't worry if it's still a bit firm after thawing for a day. The partial thawing just allows it to reheat a bit more evenly.
Cheesy, creamy broccoli soup is a family-friendly dish that's a great way to get kids to eat their veggies. The crispy Cheddar croutons add a satisfying crunch. For a lighter finish, replace the sour cream with Greek yogurt.
