Serves 2

Time: 15 min

Ingredients:

300g chicken livers, trimmed

 2 tbsp olive oil

3 garlic cloves, sliced

Double cream

Sage

⅓ cup sherry (fino or oloroso)

1 tbsp butter

Salt and pepper

Crusty bread, to serve

Lemon wedge, optional

Method:

Pat the chicken livers dry with kitchen paper, trim off any sinew and season with salt and pepper.

Heat the olive oil in a large frying pan over high heat on the stovetop until shimmering.

Add the livers in a single layer, don't overcrowd the pan, and sear for 1–2 minutes per side until browned but still pink in the middle.

Add the garlic and thyme to the pan, cook for 30 seconds until fragrant.

Pour in the sherry (it may bubble up quickly) and let it reduce for 1–2 minutes until syrupy and coating the livers.

Stir in the butter to finish the glaze glossy.

Taste and adjust the seasoning.

Serve immediately, spooned over toasted or torn crusty bread, with extra thyme leaves scattered on top and a lemon wedge alongside if you like.

Chef's notes & hacks:

Don't overcook the livers — they turn grainy and tough past medium, you want them still blushing pink in the center.

Pat the livers really dry before they hit the pan — this is what gives you a proper sear rather than a stew.

No sherry? Marsala or Madeira both work just as well here.

Serves: 2

Time: 2 hr 30 min

Ingredients:

Roast beef or pork bones (leftover from a roast), about 500g–1kg

3 dried guajillo chillis, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

1 dried chipotle chilli (optional, for smokiness)

1 onion, halved

4 garlic cloves

1 tsp cumin seeds

1 tsp dried oregano

1 cinnamon stick

2 bay leaves

1 tbsp tomato paste

2 tbsp apple cider vinegar

1.5 liters water or leftover roast stock

2 tbsn soy sauce

salt, to taste

To serve:

Corn tortillas

Diced white onion

Chopped coriander

Lime wedges

Method:

Toast the dried chilies in a dry pan over medium heat for 30 seconds each side until fragrant, then soak in hot water for 15 minutes to soften.

Meanwhile, char the onion halves and garlic cloves in the same dry pan until blackened in spots.

Toast the cumin seeds in the pan for 30 seconds until fragrant.

Blend the drained soaked chilies, charred onion, garlic, toasted cumin, oregano, tomato paste and vinegar with a splash of the soaking water until smooth.

Place the roast bones in a large pot, pour over the blended sauce, add the cinnamon stick, bay leaves and water or stock.

Bring to a simmer on the stovetop, then reduce heat to low, cover, and cook gently for 2–2.5 hours, until the broth is deeply red and flavourful.

Strain the broth through a sieve, discarding the solids and bones, and season with salt to taste.

Warm the tortillas in a dry pan.

Ladle the hot consommé into bowls, serve with warm tortillas, diced onion, coriander and lime wedges alongside.

Chef's notes & hacks:

Use leftover bones from a roast dinner rather than buying fresh — that's the whole point, it makes a rich broth for free.

Can't find dried chillies? Swap in 2 tbsp chipotle paste and 1 tbsp smoked paprika for similar smoky depth.

Skim any fat off the top before serving for a cleaner-tasting broth, or leave it for extra richness.

Make a big batch and freeze in portions — it keeps well for up to 3 months.

Shred any meat left on the bones and serve it alongside for dipping tacos into the broth, quesabirria-style, if you want to turn it into a bigger meal.

Serves 2

Time 20 min

Ingredients:

•    2 lamb neck fillets, about 200–250g each

•    salt & pepper

•    1 tbsp olive oil

•    2 tbsp harissa paste

•    2 tbsp pomegranate molasses

•    2 tbsn tahini

•    1 tbsp honey

•    1 garlic clove, grated

•    ¼ cup pistachios, roughly crushed

•    2 tbsp pomegranate seeds, to serve

•    fresh mint or parsley, to serve

Method:

Bring the lamb neck fillets to room temperature, pat dry, season with salt and pepper.

In a small bowl, mix the harissa, pomegranate molasses, honey and garlic to make the glaze.

Heat the olive oil in a heavy pan over medium-high heat on the stovetop.

Sear the lamb neck fillets for 3–4 minutes per side, until well browned and cooked to medium — lamb neck fillet is lean and best not overcooked.

In the last minute of cooking, brush the fillets generously with the harissa glaze, turning to coat and letting it caramelise slightly in the pan.

Remove from the pan and rest for 5 minutes.

Slice the lamb on an angle.

Spoon over any remaining glaze, scatter with crushed pistachios, pomegranate seeds, tahini and torn mint. 

Chef's notes & hacks:

1. Lamb neck fillet cooks quickly and is lean, so treat it like a steak — don't take it past medium or it can dry out.
2. Brush the glaze on right at the end of cooking, not at the start, or the honey and sugars in it will burn before the lamb is cooked through.
3. Toast the pistachios in a dry pan for a minute before crushing for extra flavour.
4. Make extra glaze and keep in the fridge for a week — it's great on roasted vegetables or brushed onto chicken too.