Celeriac and leeks are layered with a lush garlic sauce and baked until bubbly in this dauphinoise-inspired dish. The crisp breadcrumbs and Gruyère are crucial.
This is inspired by an Alpine dish I ate as a kid, but with the addition of soft leeks. Spiced with nutmeg and bold taleggio, it's a comfort classic. Sophie x
This recipe borrows ideas from two of my favourite egg dishes: Tunisian shakshuka and Turkish çılbır. It also makes the most of seasonal winter produce.
The secret ingredient in our fish pie? Anchovies. Melt them down into your leeks for a serious umami hit. They go beautifully with the crispy caper topping.