Category: Dinner

Bowl of oxtail stew with a side of bread from Pyrenees Café in Bakersfield, CA as seen on Food Network's Diners, Drive-Ins and Dives episode DV2209.

Oxtail stew

By Sonia Sultana


Cambridge burnt cream

By Sonia Sultana


Whole roasted pheasant

By Sonia Sultana


Eton mess

Eton mess is such a classic old-school dessert – whack this in the middle of the table and everyone will go crazy!

By Sonia Sultana


Gluten-free chicken pie

By Sonia Sultana


Italian roast vegetable and farro salad

This simple veggie salad really brings out the lovely nutty flavour of the farro – delicious!

By Sonia Sultana


Hunter’s chicken stew

Chicken cacciatora seems to be reasonably well known in Britain because it’s the classic pre-packed dish you find in Italian food ranges in supermarkets (which, to be honest, never taste of much). When you get the real deal cooked at home with love and passion it’s a totally different experience. It’s a simple combination of flavours that just works really well. Cacciatore means ‘hunter’, so this is obviously the type of food that a hunter’s wife cooks for her fella when he gets home from a hard morning spent in the countryside. This is also a great dish for big parties, as it looks after itself in the oven.

By Sonia Sultana


Spinach and Ricotta Cannelloni

This is a super-tasty cannelloni, and I've avoided making the frustrating, painstaking béchamel sauce and given you a much tastier and simpler version. All you need to make sure of is that you fill the cannelloni well with the ricotta and spinach mix, so it's not all full of air. And the lovely thing about it is that it goes crispy and golden on top, but remains soft and moist at the bottom. This is a bit of naughty one but you'll love it!

By Sonia Sultana


Seafood risotto

This risotto is something very special. You will need a mixture of seafood – try red mullet, monkfish, bream, John Dory, cod, mussels, clams, prawns and a little sliced squid. You can either use bought fish stock to make this risotto or you can have a go at making your own, as I do here. (Ask your fishmonger for the fish heads to use in the stock – these usually go into the bin, so you shouldn’t be charged for them). I’m going to make it in a slightly different way to the normal method, where I would fillet the fish before adding the bones and fish-heads to the stock, so bear with me!

By Sonia Sultana


Simple baked lasagne

By Sonia Sultana


Sorrel risotto with crumbled goat’s cheese

This gorgeously fresh green risotto is delicious with the creamy cheese stirred through.

By Sonia Sultana


Chicken Arrabbiata

By Sonia Sultana