Month: February 2026

• Cook chorizo in a large pot over medium-high heat until browned and slightly thickened.
• Stir in marinara sauce, fire-roasted tomatoes, salt, Italian seasoning, and garlic powder.
• Add pasta, chicken broth, and water. Ensure the pasta is mostly covered with liquid and bring to a boil.
• Reduce heat to a simmer, cover, and cook 12 to 15 minutes until pasta is al dente.
• Remove from heat and stir in Parmesan cheese.
• Garnish with fresh parsley before serving, if desired.

• Heat olive oil in a skillet over medium-high heat for about 2 minutes.
• Add chopped onion and cook for about 5 minutes, stirring occasionally.
• Add ground lamb and break it apart while cooking. Stir in parsley, thyme, rosemary, salt, and pepper. Cook until browned.
• Stir in Worcestershire sauce and minced garlic.
• Add flour and tomato paste, stirring well to combine.
• Add beef broth, peas, carrots, and corn. Bring to a boil, then reduce heat and simmer for about 5 minutes. Set aside.
• Preheat oven to 400°F.

Prepare the Potatoes

• Place potatoes in a large pot and cover with water.
• Bring to a boil, reduce heat, and cook until fork tender (about 10 to 15 minutes).
• Drain and allow potatoes to sit in the pot for 1 minute to evaporate excess moisture.
• Add butter, half & half, garlic powder, salt, and pepper. Mash until smooth.
• Stir in cheddar cheese.

Assemble

• Spread the meat mixture evenly in a 9×9 baking dish.
• Spoon mashed potatoes over the top and spread into an even layer.
• Bake uncovered for 25–30 minutes.
• Allow to cool for 15 minutes before serving.

• In a saucepan, combine 1 cup sugar and ½ cup water over medium heat. Stir until sugar dissolves.
• Add orange slices and simmer for 15 minutes, until the rinds become slightly translucent. Set aside in the syrup.
• Toast fennel seeds in a dry skillet over medium-high heat for 3 to 4 minutes until fragrant.
• Reserve ¼ teaspoon of seeds and grind the remaining seeds into a fine powder.
• Preheat oven to 350°F. Grease and line an 8-inch round cake pan and place on a baking tray.
• Scatter the reserved fennel seeds in the bottom of the pan. Arrange orange slices in a spiral pattern.
• Drizzle 3 tablespoons of the orange syrup over the oranges and reserve the remaining syrup.

Make the Cake Batter

• Beat butter, remaining sugar, and orange zest until pale and creamy.
• Add eggs one at a time, mixing well after each addition.
• Fold in flour, baking powder, ground fennel seeds, and salt.
• Fold in the Greek yogurt until combined.
• Spoon batter over the oranges and smooth the surface.

Bake

• Bake for 50–55 minutes, until golden and springy in the center.
• Check after 40 minutes and cover with foil if browning too quickly.
• Cool for 5 minutes, then run a knife around the edge and invert onto a serving plate.
• Serve warm with crème fraîche and a drizzle of the reserved orange syrup, or allow the cake to cool completely.

• Place the stewing chicken and all ingredients into a crockpot.
• Cover and cook on low for 12 hours to create a rich broth and tender meat.
• Remove the chicken using tongs and transfer it to a cutting board.
• Strain the broth into a large bowl and allow it to cool to room temperature. Discard the vegetables and herbs.
• Once the chicken is cool enough to handle, remove the skin and pull the meat from the bones.
• Store and use the broth and shredded chicken as desired.