If you want something that you can put in the oven and forget about while you prepare everything else, then pork belly is your friend. I love the sound of this Roast pork belly with apple, sour cherry and fennel chutney. If you really want to break from tradition, serve it shredded (or pulled), with a wintry slaw and roasted sweet potatoes.
Quick, simple and impressive, Anna Hansen's cod with clams recipe proves that dishing up restaurant-quality food at home can be a doddle - just concentrate on sourcing the best quality cod and clams possible. Anna Hansen recommends serving this seafood recipe with some wilted spinach and potatoes.
Anna Hansen’s recipe for chorizo chicken with preserved lemon yoghurt and cavolo nero
Who doesn't love a good pie? This spiced veal version, spiked with miso and topped with sweet potato, by@themodernpantry head chef Anna Hansen is a proper winter warmer. Find it along with loads more winning pie recipes from some of the UK's top chefs in our February issue, out now. #whoateallthepies by@garethmorgansphoto
As the weather gets colder for most of us, it’s all about slow, simple cooking, packed with flavour. Check out our chefs’ delicious ideas from page 20 onwards. We also have the insiders’ guide to Chicago eating; interviews with chefs Anna Hansen in London and Daniel Achilles in Berlin, recipes from two brilliant new books by Trine Hahnemann and Ollie Dabbous, an expert guide to keeping your knives shiny and sharp by the Japanese Knife Company and all the food news from Soho House venues…
Serve Anna Hansen's fabulous gooseberry chutney recipe with quality crispbreads and a selection of artisan cheeses. She uses frozen gooseberries and greengages for the chutney, so this is the ideal recipe for those who made the most of a fruit glut during peak season.