I love this wintery little risotto. It was a subtle earthy flavour from porcini mushrooms in the stock and the most delightful colour from the spinach that I wilt down and blitz to a puree before stirring it through my finished risotto. Serves 2 For the stock: 15g unsalted butter 1 white onion, finely sliced 1 leek, finely sliced 2 sticks celery, finely sliced 2 carrots, finely sliced 25g dried porcini 1 tsp fennel seeds 2 bay leaves 2 large sprig thyme 1 bulb of garlic For the risotto: 260g...

I love this recipe. It’s the perfect transitional chicken casserole: not too heavy but just heavy enough to be comforting. Served with...

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