Toast the chiles. Briefly toast the chiles by using tongs to carefully holding each chile an inch over a gas flame, turning for a few seconds until the chile is blistered and fragrant. (Or alternately, if you have an electric stove, you can heat a skillet over medium-high heat and press the chiles down onto the hot skillet on each side for a few seconds until blistered and fragrant.) Transfer the chiles to a blender or food processor and set aside.
Sauté the veggies. Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes until softened, stirring occasionally. Add the garlic and sauté for 1-2 minutes more until fragrant, stirring frequently. Using a slotted spoon, transfer the mixture to the blender along with the chiles.
Blend the broth. Add the tomatoes to the blender, along with 1 cup or so of the stock (enough to help the mixture purée easily). Then purée until completely smooth and no large chile flakes remain.
Simmer. Transfer the blended broth mixture to the stockpot, add the remaining stock, oregano and epazote sprig (if using). Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low to maintain the simmer and cook, uncovered, for 10 minutes.
Prepare the add-ins. While the soup simmers, go ahead and prep all of your add-ins. (See notes below for instructions on how to fry tortilla and chile strips, if desired.) Fill each serving bowl with a handful of tortilla strips and cooked chicken (if using), and set aside.
Season the broth. Give the broth a taste and season with however much salt and pepper you think it needs.
Serve. Ladle the hot broth into each serving bowl over the tortilla strips, top with a generous helping of avocado and cheese (if using). Then load each bowl up with lots of your favorite toppings. Serve immediately and enjoy!
Heat your oil in a large frying pan or saucepan and add the chicken and bacon. Cook for about 5-10 minutes until just starting to turn brown.
Add in the vegetables and cook for a further 5 minutes until they start to soften.
Add the flour and thyme and stir through everything, cook for 5 minutes.
Gradually add the stock and milk to the vegetable and flour mix, stirring until the sauce is smooth. Leave to bubble away and thicken for about 10 minutes.
Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
Smooth the pastry over the top of the filling.
Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
When you are ready to bake the pie, preheat the oven to 220℃ fan/425F, 240℃/475F or Gas Mark 9 and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.
February 28 2026
Lemon Orzo Soup
This lemon orzo soup recipe is a fresh, healthy, and cozy one-pot meal! One of our favorite weeknight dinners, it has a bright lemon broth filled with tender orzo and veggies. Serves 4
Ingredients
2 tablespoons extra-virgin olive oil
½ medium yellow onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
½ teaspoon sea salt
Freshly ground black pepper
2 garlic cloves, grated
4 cups vegetable broth
1 tablespoon fresh thyme leaves
½ cup dry orzo pasta
1 cup cooked cannellini beans, drained and rinsed
2 cups fresh spinach
2 tablespoons fresh lemon juice
Fresh parsley or dill, for garnish, optional
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, salt, and several grinds of pepper and cook, stirring occasionally, for 6 to 8 minutes, or until softened.
Stir in the garlic, then add the broth, thyme, orzo, and beans and simmer, uncovered, for 20 minutes, or until the orzo is tender.
Add the spinach and lemon juice and stir until the spinach is wilted. Season to taste and serve topped with freshly ground black pepper and fresh herbs, if desired.
February 22, 2026
Recipe of the Week
Frog Balls?
....yes, that is what they are called.
Ingredients
2 lbs Brussel sprouts
2 1/2 cups vinegar
2 cups water
2 tbsp tbsp pickling spice
1 tsp sugar
1 tsp dill seeds
1 tsp red pepper flakes
4 garlic cloves peeled
Directions
Trim and blanch Brussel sprouts in boiling water for 3-4 minutes
Pack sprouts into jars with garlic, dill seeds and red pepper flakes
In a pot combine vinegar, water, salt and sugar. Bring to a boil simmer for 5 minutes
Pour hot brine over sprouts in jars leaving 1/2 in head space at the top of the jar
Seal jars and place in a boiling water bath for 10 minutes
Let cool / refrigerate for 48 hours ...ENJOY
Instructions
In a large bowl, whisk together eggs, milk, garlic, Italian seasoning, salt, pepper and parsley. Add breadcrumbs and ground meats, and mix by hand until well combined. Do not overmix. Form the mixture into 1½-2 inch same-sized meatballs. Cover them with cling wrap and keep in the refrigerator until ready to use.
In a large heavy bottomed pot or Dutch oven, heat 2 Tbsp the olive oil over medium high heat and brown short ribs on all sides. Remove to a plate, then brown sausage links. Remove to a plate, then brown meatballs. You will be adding these browned meats to the sauce at intervals, once cooled down refrigerate sausage and meatballs until they go in the gravy.
Add a dash of oil if needed and sauté onion and carrots for 3-4 minutes. Add garlic and sauté for a minute.
Add red wine and deglaze, scraping up any brown bits from the bottom of the pot. Cook until the wine is reduced by half, about 3-4 minutes.
Add crushed whole tomatoes, tomato paste, water, basil leaves, rosemary, bay leaves, dried oregano, salt and pepper. Mix well.
Add the short ribs to the gravy. Cover, reduce heat to medium-low and cook for 2-2.5 hours. Stir occasionally, making sure nothing is sticking to the bottom of the pan.
Add the sausages to the gravy and cook for 1 hour, uncovered. If at any point gravy is becoming too thick, add a splash of water. (Sunday gravy is meant to be on the thick side)
Add meatballs and cook uncovered for another one hour, stirring occasionally and making sure most of the meats are cooking, submerged under the gravy. Maintain the heat throughout so the gravy is always on a gentle simmer.
Towards the end of cooking time, skim off the excess fact. Taste and adjust for salt and pepper.
Serve Sunday Gravy over your favorite pasta shape, along with parmesan, fresh basil and crusty bread.
February 15, 2026
Recipe of the Week
This super delicious Orecchiette with Sausage and Broccoli is an Italian classic that is hearty, flavorful, and filling!
It’s tasty Italian sausage, fresh broccoli, lots of garlic, and a pinch of chili flakes all sautéed together and then tossed with perfectly cooked “little ears” pasta.
1 pound broccoli florets
12 ounces orecchiette pasta
2 tablespoons butter
1 pound Italian sausage casings removed
3 cloves garlic minced
salt and pepper to taste
¼ teaspoon red pepper flakes
1 cup Parmesan cheese freshly grated
Instructions
Bring a large pot of salted water to boil. Add the broccoli and cook for 5 minutes. Transfer the broccoli to a large large bowl.
In the same pot with broccoli water add the pasta and cook until al dente. Reserve about a cup of pasta water then drain the pasta and set aside.
Add the butter to a large skillet and melt over medium heat. Once the butter is melted add the sausage and cook for about 5 to 7 minutes until cooked through, breaking it up as you go along. Add the garlic and cook for another 30 seconds until aromatic.
Add the cooked broccoli florets, season with salt, pepper and red pepper flakes. Add about ½ cup of the pasta water and the cooked pasta.
Toss everything together and cook for a couple more minutes. Finally, add the Parmesan cheese and another drizzle of some good extra virgin olive oil and toss well.
