Food and Drink

Sauteed slices of white and brown mushrooms, garlic, herbs, stock and cream combine for comforting dish

A fruit-studded buckle makes a great breakfast treat, an excellent midday sweet alongside tea or coffee, or a casual, not-too-heavy after-dinner dessert.

Blanched savoy cabbage leaves are filled with a flavourful buckwheat groat mixture and baked in a tangy tomato sauce.

Marmalade, ginger, hot chili sauce, mustard, soy sauce and rice vinegar combine for a sticky, finger-licking flavour.

Earthy and subtly sweet with pleasant hints of bitterness, shredded Brussels sprouts make excellent slaw-style salads and balance the rich saltiness of holiday fare.

This version of coq au vin replaces bone-in chicken pieces with cubes of boneless chicken breast and thighs that absorb the flavour of the wine and mushrooms.

These cinnamon-spiced oatmeal raisins cookies have a pleasing, tender chew — packed with raisins and moist, but still crispy on the outside.

It may have a French-sounding name, but this homey, hearty, tomato-forward chicken braise, made with sofrito as its base and with golden rum as part of the cooking liquid, is Caribbean in essence and flavour.

This hearty and filling corn soup is rich with shreds of tender chicken and flavoured with ginger, soy sauce and sesame oil.

Shaped like a bun, decorated with bone-like bread pieces and sugar on top, pan de muerto can be seen at coffee shops, dinner tables or homemade altars, which Mexicans build to remember their deceased loved ones.