Get those pyjamas back on – it’s the last week of winter. Things are slowly getting lighter, but until then, it's time to bundle everything into a pot roast and hunker down with a big bowl of comfort food, warming glass of red in hand. Spring, we see you…
Winner, winner
Pot-roasting is the ultimate way to get tender meat and maximum flavour in every bite. This riff on the French classic poulet à la normande makes for an outrageously delicious weekend meal – keep plenty of bread on hand to mop up the juices.
DINNER TONIGHT
Get your spuds on
Jacket potatoes are officially in fashion, but not with your usual butter and Cheddar filling. This ‘upside-down’ fish-pie jacket potato recipe is a genius way to get homely comfort food in a whizz.
SIP OF THE WEEK
All that Shiraz
Jammy, velvety and fruity, Australian Shiraz is the warming red to choose for your next night in, full of blackberry flavours with a crack of black pepper. Pair it with red meats and rich pasta sauces.
SHOPPING
Things we're buying this week
SHOPPING
Things we're buying this week
Waitrose cook and food content creator Charmaine Katz shares what’s in her basket this week.
Wildfarmed Crumpets
“I discovered these at the Waitrose Food & Drink Festival, and I haven’t looked back - they’re fluffy, soft, springy and flavoursome.”
Essential Leeks
“They’re in season and wonderful. I like them cheesy for a Sunday lunch, chucked under a chicken while roasting or sweated down as the base for soups and stews.”
Cooks’ Ingredients Beechwood Smoked Pancetta
“When all I want to make is soup, this is my base, and then whatever veg scraps I have in the fridge get chopped and thrown in too.”
All Butter Cinnamon Knots
“I don't care that Christmas is over – these are an all-year-round biscuit tin necessity for me. It's the crunchy sugar coating.”
IN MY BASKET
Why tamarind paste is Maunika Gowardhan’s secret ingredient
Chef and cookbook author Maunika Gowardhan uses Cooks’ Ingredients Tamarind Paste to balance out flavour and add colour to her cooking.
“Tamarind is widely used in Indian cooking as a souring agent. The product is extracted from pods that have been puréed, sieved and processed to form a dark sticky paste with a sweet-and-sour flavour. I’ve used Cooks’ Ingredients Tamarind Paste in this classic recipe from South India: lamb chops slow-cooked in a rich curry with chilli. Cooking from this region isn’t about fiery-hot dishes but a balance of flavour. I love the addition of tamarind in this andhra chintakaya chaap recipe for the deep colour it lends.”
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