One-pot meals, hearty soups and casseroles built for cold evenings and second helpings.
A clear, deeply chickeny broth with hand torn noodles, carrot, celery and roast chicken.
Lamb mince in red wine gravy crowned with fluffy mashed potato and baked until golden.
A thick winter stew of beef, root vegetables and herbs simmered until the meat falls apart.
A bottom round chuck pot roast braised with carrots and onions until shreddable.
A thick filet seared in butter with garlic and thyme, finished with a quick pan sauce.
Vine ripe tomatoes roasted with a whole head of garlic, blended creamy with a basil swirl.
Bell peppers filled with herby beef, rice and tomato, baked until tender and bubbling.
Layered bread, sausage, cheddar and a custard set overnight then baked golden.
A diner classic with diced ham, bell pepper, onion and sharp cheddar folded into a fluffy omelette.
A casserole of brioche soaked in vanilla custard with a streusel top -- weekend mornings made easy.