A cozy, hearty dish that’s perfect for a weekend dinner or a special meal to share with loved ones. The rich, savory flavors of chicken, wild mushrooms, fennel, and sun-dried tomatoes come together in a wonderfully comforting stew that’s sure to please. Ingredients: 20g Dried wild mushrooms** (soaked in boiling water) 6 Dried sun-dried tomatoes** (soaked in boiling water) 2 Garlic cloves**, chopped 1 Fennel bulb**, chopped 12 Shallots**, peeled 1 tsp Fennel seeds** 6 Skinless

Bean chilli- veggie Ingredients 1 Whole onion chopped 4 Cloves of garlic 2 Medium sized sweet potato Diced 1 Butternut Squash peeled, seeds removed and diced into small chunks 2 tsp Smoked paprika 1/2 tsp dry thyme 2 tsp Ground cumin 1 Green Chilli 400g Tin Red Kidney Beans washed and drained 400g Tinned chopped tomatoes 4 Squares of Dark chocolate 1 Veg stock cube 400ml Beer Here’s how Pre heat a large shallow pan on a medium heat, I use a Masterclass 4litre shallo

Both these tzatziki and red pepper dips are a winner in my house. They’re perfect for placing in the middle of the dinner table for everybody to tuck into with warm, soft flatbreads. Once you make these, you’ll never go back to shop-bought ones again! Prep time: 15 minutes Cooking time: 10 minutes Serves 4 For the flatbread 350g self-raising flour, plus extra for dusting 1 tsp baking powder 1 tsp onion powder ½ tsp salt Pinch of fresh black pepper 1 tsp fresh rosemary, cho