Delicious magazine recipes

The key to a perfect Persian pilaf is cooking the rice until it’s lightly spiced and fluffy then adding fresh herbs, pomegranate, raisins and chicken. Don’t forget to serve everyone some of the crust on the bottom – that’s the best bit!

A warming one pot recipe to combat winter evenings, try this make-ahead pork, pear and sherry casserole for a hearty dose of proper comfort food.

Our easy recipe for creamy chicken, cider and vegetable casserole makes a double portion – pop half in the freezer and enjoy the other half for dinner.

Stephen Terry’s dish, made to represent Merthyr Tydfil in South Wales, tops slow-cooked beef shin with cheesy bread fried in goose fat. Take a look through more irresistible savoury pie recipes.

A rich, indulgent meal perfect for cosy family gatherings around the kitchen table. Thinly sliced potatoes make a good value substitute for lasagne sheets

Hearty and comforting yet zingy and fresh, this low-effort pork is braised with citrus and spices for hours in either a slow cooker or on the hob, then finished with a marmalade glaze and served with an almond and herb pilaf

Claire Thomson combines baked chicken and creamy dauphinoise potatoes to create the ultimate comforting one-pot chicken recipe. Claire says: “It looks fancy, this dauphinoise, but it’s easy. Ideally, use a mandoline to slice the potatoes – it’s inexpensive and helps ingredients cook in unison. The potatoes are partially submerged in a dijon mustard-laced cream, with the edges protruding to fan and blister in the heat of the oven, the chicken pieces snug, nestled in the cream and potatoes to…

”This easy midweek dinner has all the flavours of satay, minus the hassle of using skewers and chargrilling. The longer you marinate the chicken, the more flavourful your dish will be.” – the late food writer Valli Little Recipe from My Kind of Food by Valli Little (ABC Books), published in Australia.

A thrifty and healthy fish soup recipe. Poach the fish in a tomato-laced broth, then add clams or prawns for a rich and hearty soup.

”This is a hearty Greek baked-bean dish that I often make in big batches for work. I love the earthy herbs and greens, and the sweetness from the honey and cinnamon brings a soothing, homely element to the meal. Eating it the next day lets the flavours mingle and develop even more.” – Rupy Aujla This recipe is from The Doctor’s Kitchen: Eat to Beat Illness by Rupy Aujla (RRP £16.99 Harper Collins). See our recipes for classic baked beans, a Mexican-spiced version and these smoky Boston baked…