Kitchen life doesn’t get more simple or satisfying than cooking a meal from start to finish in the same dish. Try Geoff Scott's favourites.
Get the idea: Making more of winter veg
Sweden’s Jansson’s Frestelse is one of the world’s great dishes. Layer a well-buttered ovenproof dish with a thick layer of thinly sliced peeled agria potatoes, thinly sliced onion, then another of potato, more onions, more potatoes, a layer of anchovy fillets and a last layer of potato. Pour over enough of a mix of half chicken stock, half cream until well soaked. Cover and bake at 200C for 1 hour, uncovering for the last 15 minutes to brown. Get all of Ray McVinnie's winter vegetable ideas.
When there's a glut of citrus weighing the tree down, don't let any of those globes of zingy sunshine go to waste.