Chicken and Biscuits

Chicken stewed with tasty root vegetables has long been a favourite coast to coast. In West Vancouver, Janey Purvis bakes her stewed chicken under a blanket of flaky biscuits. This dish never fails to win raves from family, friends and neighbours. It can be mostly made in advance and kept refrigerated for a day. Then just make the biscuits and bake with the stew.

Toad in The Hole (Sausages in Pudding Batter)

Plump pork sausages, crispy Yorkshire pud and a rich onion gravy come together to make this family favourite.

An everlasting favourite of children, this dish is known and loved by most British people as sausages (the toad) cooked in Yorkshire pudding batter (the hole). But it wasn’t always so. In 1861, Mrs. Beeton described a version that used steak and kidney instead of sausages, while other early recipes called for cheap offcuts or leftovers of any kind of meat . The Art of Cookery (1747) even includes a recipe for “pigeon in a hole.” Sausages became integral to toad in the hole during World War I – perhaps as a way to
stop them exploding in the pan when frying – and the dish rapidly became a national hit.

Mille Feuille with Double Salmon and Crème Fraîche

Meat-and-Potato Lovers' Shepherd's Pie

You can't go wrong with this updated version of a classic. Ground beef balances the highly flavoured lamb.

Roasted Chicken & Veggies With Lemon Herb Rice

For crispier chicken skins, place the roasted legs on a single baking sheet and broil for a couple of minutes. 

Braised Pork Shoulder and White Beans

The humble pork shoulder roast becomes meltingly tender when braised. A bone-in pork picnic roast or boneless pork butt roast can be used interchangeably in this recipe, depending on what is available (but if using a shoulder picnic roast, leave its fat cap on for extra flavour). The Garlic Vinegar Sauce adds a hit of acidity to cut through the richness of the meal. Pass it around so that each person can add it according to taste.

Herb-Rubbed Roast Turkey with Fresh Sage Gravy

Dressed in a classic array of herbs that you'll find in your pantry, this turkey is one that your family can enjoy for years to come. To add even more herb flavour, we've added fresh sage to the gravy, but feel free to omit it, if desired.

Seafood Pie

Saffron adds a subtle accent to this deep-dish pie with its luxurious mix of seafood. Expect raves! You can replace the lobster with 12 oz (375 g) bay scallops; just simmer in cooking liquid until opaque, about 3 minutes.

Cabbage Rolls

Combine beef and pork in these classic rolls or use all beef if you prefer. Save leftover green cabbage for braising or stir-frying.

Mixed Rice Stuffing With Caramelized and Crispy Shallots

Rice replaces bread in this hearty gluten-free stuffing. Slowly caramelized shallots add layers of flavour, while a sprinkling of crispy fried shallots delivers a satisfying crunch. The rice mixture is best made the day of, but if you'd like to do some prep work ahead of time, chop the veggies and caramelize the shallots the day before.