This is the kind of chilli that makes the air smell good. Layers of garlic, cacaa, spice and tomato simmer slowly until they become something deep and dark and warming. It’s one pot, quiet to make, and full of kindness — best eaten with the wind in your hair and a spoon in your hand.
Smoky, sticky, and deeply comforting — this skillet brings barbecue beans and soft cornbread together in one bubbling pan. The harissa-tomato base is sweet and savoury, with lemon and thyme cutting through the richness. Finished with dumpling-sized cornbread crumbles, it’s the sort of thing you’d eat by firelight with a spoon and a smile.
Velvety aubergine, charred and yielding, meets warmly spiced lentils and a bright, herby yoghurt in this quietly majestic dish. It’s full of texture and contrast — smoky, soft, sharp, and creamy — and cooks beautifully in an air fryer or oven. Simple enough for a solo supper, but dressed enough to serve with ceremony.
Just three cannelloni — but what a trio. Crisp-edged, golden-topped and filled with garlicky greens and a smooth, satisfying cannellini purée. The lemon-almond cream melts into a tangy, cheese-like crown, with wild garlic singing through every bite. It’s rich without heaviness, comforting with edge — a spring bake to savour slowly, with bread and good company.