This oven-cooked, one-pot braise simmers very gently for five hours with nary a bubble breaking the surface.
Welsh rabbit is a savoury delicacy of cheese melted with beer, spooned over toast and grilled. There are many variations of this dish, which is essentially melted cheese on toast.
I'm a great fan of sticky date puddings and cakes. However, when topped with toffee sauce, which is the norm, they can be tooth-achingly sweet.
Meatballs have become very chic of late - a great way to play with flavours. I love old-fashioned favourites, particularly if they have an intriguing flavour twist as this one does.
I fondly remember smoked fish from my childhood. It was always served in a fish pie with mashed potato and it was a great favourite.
This is a perfectly balanced cake. The tart, tangy rhubarb topping offsets wonderfully the fragrant almond and polenta sponge beneath.
Quinoa is the wonder ''grain'' of the moment and deservedly so.
In the busy days leading up to Christmas, there are many demands on the cook's time and attention, says Joan Bishop.
This year, as well as Christmas cake, Joan Bishop is making Panpepato, a spicy cake chock-full of fruit and nuts plus the surprising addition of black pepper.
Souffles can be notoriously tricky, but Joan Bishop shares a recipe that won't let you down.
Although it's September and spring has sprung, the chilly nights linger and the food that I crave is the comfort food of winter.
Joan Bishop shares a new favourite recipe discovered on a recent visit to Britain.
Joan Bishop loves the balance of sweet and salty in this lusciously creamy pate. Quick to prepare, it makes a stylish starter or a simple, scrumptious snack for parties or picnics.
This beautifully creamy, pale-green soup, delectable and piquant, is made using pantry and vegetable-basket staples, Joan Bishop writes.
A real richness and intensity of tastes develop with a tray bake, Joan Bishop writes. Cooking everything together in one pot is a brilliant way to build up and concentrate all the tossed-together flavours and aromas.
Joan Bishop's a great fan of falafels: spicy fragrant, little chickpea patties which are a favourite snack all around the Middle East.
The idea of making your own mincemeat can seem a little daunting, but the following is the easiest preserve in the world, Joan Bishop writes.
Tapenade, that powerful, piquant puree of black olives, capers, anchovies and herbs is the famous aromatic spread of Provence.
We tend to automatically reach for a saucepan for cauliflower but roasting adds a lovely nutty sweetness, so much more flavourful than boiled.
The combination of anchovies with beef was a Victorian favourite, and should never have gone out of fashion.