Pickled salmon; we’re making this for Christmas! It’s a vibrant and tangy dish that brings together the best of two worlds: spanking fresh salmon and the bold punch of pickling. Historically, pickled fish was an excellent way to preserve fresh catches before refrigeration, making it a staple in colder climates (like Scandinavian countries) where fresh food…

Looking for a fresh, new spin on the humble roast spud? Try these! You can use whatever floury or all-purpose potatoes you like, they don’t have to be baby ones. Cut them into whatever size you prefer and adjust the cooking time accordingly. And look, we get it…

Got a crowd to feed? Here’s your gig. We figure it’s not worth cooking up this style of a long-braised beefy storm for the average nuclear family but if 2.7 diners is all you’re mustering, just halve everything and be prepared for leftovers. No biggie. The cooked meat will freeze…

Potato salad. Just yum. We love us a classic version, complete with mayo, chopped boiled egg, a hint of powdered mustard and chopped chives/parsley – we don’t even mind if a smidge of very finely chopped celery finds its way in…