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A rum masterclass and terrarium-making evening at Rhum Tavern in Fitzrovia — an unlikely combination that turns out to be a stroke of genius.

A fragrant keema shepherd’s pie that fuses South Asian spicing with a beloved British classic. Spiced lamb mince, a rich tomato base, and a golden turmeric mash topping — this Anglo-Indian showstopper is as comforting as it is impressive.

A creamy sausage pasta built around pork sausagemeat, leek and shiitake mushrooms in a white wine and cream sauce. Topped with crispy fried sage leaves, fresh chives and parmesan. Simple, satisfying and ready in around 30 minutes — a...

Herb-crusted rack of lamb is the dinner party dish that looks like a restaurant showstopper but is genuinely straightforward once you know the tricks. Individual mini racks, a fragrant Parmesan herb crust, Dijon mustard, and a simple sear-ahead method...

Inspired by a Périgord bistro lunch, these slow-roasted duck legs in red wine are far easier to cook than they look. A rich red wine jus with redcurrant jelly, creamy dauphinoise potatoes, and golden crispy skin — this is...

his beef massaman curry is everything Thai comfort food should be — rich, fragrant and deeply satisfying. Slow-cooked organic beef and waxy potatoes soak up a coconut milk sauce layered with sweet, sour, salty and spicy notes. Well worth...

A treat of a dish: perfectly cooked, slightly pink pork chop served in a rich, creamy cider and mustard sauce. Weeknight simple, weekend worthy. One of my all-time favourites.

Bone-in beef short ribs braised low and slow in a whole bottle of red wine, with a deeply glossy sauce that coats every bite. It takes patience, but the oven does all the hard work.

These stuffed chicken breasts are filled with sautéed leeks and sun-dried tomatoes, then baked in a rich, silky tarragon cream sauce. It's an easyish recipe that looks genuinely impressive on the plate — elegant enough for a dinner party,...

Written by Martin Seymour | Editor, The Mayfair Foodie | About Me This harissa lamb with chickpeas is a slow-cooked North African-inspired one-pot dish that serves 4 and takes around 1 hour and 30 minutes from start to finish. The recipe...