Any time you ask my dad about food he always brings up oxtail. I’m fairly sure it would be his dessert island dish. When he tried out this recipe, he told me it was "bloody great!" so I think it got his seal of approval! If you haven’t cooked oxtail before the aim is to cook them until the meat just falls off the bone. I serve mine sitting proudly on top of some creamy colcannon mash.
When my girlfriend Sofie was growing up, her grandparents had one of the most amazing vegetable gardens in Sweden, with wild strawberries, and big, bushy apple trees. Huge rhubarb bushes still spring up every year and the last time we visited I made this creamy panna cotta, which is a wonderful way to enjoy some of the summer’s finest rhubarb.
From: Kitchen Hero: HomeCooked
This fragrant and moist cake is not only visually beautiful, it also has the most delicious spiced sweet orange and honey flavour. The cake can be made gluten-free as long as you use a gluten-free baking powder.
If I was to name one recipe that is ideal food therapy, it's this. There is something extremely relaxing about rolling the meat into little balls and plopping them into a boiling, rich, tomato sauce. I rely solely on the heat of the sauce to cook and infuse the balls with flavour and I love to serve the dish on a big platter with serving spoons, so that people can dig in at the table.