Lynda says: "Braising is a technique that works particularly well for cuts of meat that would otherwise be tough. Slow-cooking duck legs (or chicken legs) in a broth with vegetables and aromatics makes for a comforting dish that requires nothing other than some mashed potato as an accompaniment. Cabbage is included here, but carrots or baby turnips would also work well. This dish was adapted from a recipe by Alice Waters in her inspiring book Chez Panisse Cooking."
Lynda says: "There are two ingredients in the paste that may be unfamiliar. Chaat masala is a combination of eight spices, which can be bought in ground form. This is a very mild spice that has a sweet and sour tang and is traditionally brushed over chicken tandoori or grilled fruit chaat, typical street food. Fenugreek leaves come from the fenugreek plant and are available in dried form. They have a very different flavour to fenugreek seeds, which come from the same plant. The choice of fish will vary according to availability. Other options to the brill listed here are John Dory, turbot, halibut or sea bass."
From: Kitchen Hero: HomeCooked
These make wonderfully chewy and crumbly cookies which are easily adaptable - just use whatever ingredients you might have in the store cupboard. Feel free to swap out the chocolate and raisins with other dried fruit, nuts or seeds.
For any cheese lover, the idea of being able to work your way around a selection of contrasting cheeses is one of the best ways of indulging your passion. When putting together a cheeseboard the aim is for a contrast of textures, tastes and shapes. Mild to strong, rounds and wedges, light against dark, soft and hard – it's about making an aesthetic impact as much as a gastrominoc one. The chutney will keep in the fridge for up to two weeks.