Allegedly there are people who don’t consider soup a meal, but we are not those people. We love soup. And here’s a particularly hearty, meal-in-a-bowl soup, chockers with veggies, salmon and big, boofy flavour. We’ve used smoked and fresh salmon for the fish part, but you could use fresh, white fish fillets (tarakihi, snapper, ling, for example) if you’d prefer…

Inspired by a 2023 visit to the Veneto, this easy, summery chicken dish is a riff on the famous sarde in saor, a Venetian sweet-sour arrangement. Consisting of fresh, deep-fried sardines marinated in a vinegary mixture containing piles of tender, cooked onion, raisins and pine nuts…

Holy banging bangers, Batman; can sausages actually get better than their lovely, snag-y self, or what? We reckon they can and here’s Exhibit A… our sausage ragu. Perfect for tossing through pasta, it’s easy to make and is brilliant during these…

This type of rustic soup, often topped with shreds of the region’s famous radicchio, is popular in the Veneto region of Italy in winter. An example of cucina povera, literally the ‘cooking of the poor’, it speaks to a frugal approach and using what you’ve damned well got on hand…

Lamb. Soup. North African flavours. I. Am. So. Here. For. These. A soupy-stew with a lot going for it, we’re in love with the lamby, lentil-y, aromatic, nourishing goodness that is harira. Wiki suggests it can be eaten as a ‘light snack’ but this flour-thickened version…

“Ooh yum, celery for dinner!” Said no-one ever. But when a mighty pert bunch costs two bucks, we’ll give the what-the-heck-do-you-do-with-bulk-celery challenge a red hot go. Soup is the most obvious solution, but if it’s hot, that’s not really a G.O.. There’s only so much celery you can eat raw, so braising strikes us as a good way to go…