Check with the butcher to make sure the tripe has been cleaned and blanched. We suggest you blanch the tripe again ­(see first step) ­before cutting it into pieces. You might have to order the tripe from the butcher in advance. Note

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. The steak and kidney filling is suitable to freeze. Note

Bollito misto, which translates as "boiled mixed meats", is a traditional North Italian dish served on New Year's Eve and other special occasions.

You need smoking chips and a smoke box for this recipe. The smoke box and hickory smoking chips are available at most barbecue supply stores, as are other varieties of wood chips that can also be used to smoke meat on the barbecue. Note

Seasoned with oregano and fresh grated parmesan, these veal meatballs with gazpacho salsa make a great shared party platter.

To save time, you can join two sheets of frozen shortcrust pastry together to cover the pie, roll edges together with a rolling pin. Note

The beauty of this hearty soup lies in its versatility. You can use whatever winter veggies that take your fancy - cauliflower, broccoli or even mushrooms - and it will still taste just as good.

Osso buco is another term that butchers use for veal shin, usually cut into 3cm to 5cm thick slices. Serve this osso buco with artichoke and lemon on a pile of creamy polenta for a comforting winter meal.

This tasty Spanish egg dish is perfect for the lunchbox or as a light dinner with salad.

Tender, succulent lamb shanks and creamy black-eye beans together make a hearty soup. Serve with crusty bread and a liberal sprinkling of freshly chopped coriander.

These quick and tasty protein-packed beef and hummus wraps channel Middle Eastern vibes to create a delicious lunch or dinner that's easy to make and will please the whole family.

Merguez sausages, from North Africa, are traditionally made with lamb and seasoned with garlic and hot spices. They can be found at most delicatessens and sausage specialists. Golden beetroots have a slightly sweeter flavour than the purple-red variety and can be found at most greengrocers. When trimming the beetroots, leave a little of the stalk […]

You need to soak eight bamboo skewers in cold water for at least an hour before use to prevent them from splintering or burning during cooking. Note

Serve accompanied with potato mash and steamed green beans. Note

Labne can be left to drain and thicken, still weighted, in the fridge for up to three days. Note

Frittata can be cooked on top of the stove, in a medium lightly oiled slightly sided frying pan; cook on low heat, uncovered, until almost set, then brown frittata under a preheated grill. Frittata can be served hot or cold Note

It’s a good idea to wear some rubber gloves when preparing beetroot to prevent stained hands. If you don’t feel up to cutting it into strips, try the grater attachment on a food processor or use a box grater. Note

An essential on pub menus across the UK, a ploughman’s lunch is at its most basic, cheese, pickle of some kind and bread. It’s thought to have originated as a ploughboy’s lunch, but variations on the theme are wide, with cold meats and vegetables now common features. Any combination of cheese and pickles will work […]

When peeling parsnips, make sure you remove all the bitter outer layer. Persillade is a mixture of chopped garlic and parsley traditionally used either as a garnish or to flavour a sauce, as we have done here. The secret to tender calves liver is to make sure you slice it into paper-thin scallops and then […]

Aïoli can be made easily at home: Combine ½ cup whole-egg mayonnaise and 1 crushed garlic clove in a small bowl. Season to taste. Note

Lamb’s lettuce, also known as mâche or corn salad, is very popular in France. It has a mild, almost nutty flavour and dark green leaves. It is usually sold in 125g punnets, but the leaves probably weigh only about a quarter of that total. Note

Croissants are by far the most famous of all the French pastries and are made using a butter-rich flaky pastry. In France they usually eat them just with jam, while around the world they have become popular filled with both savoury and sweet fillings. If you prefer, you can replace the fontina with a good-quality […]

Aïoli is garlic mayonnaise, available from the condiment aisle in most supermarkets. Note