Chatelaine

Smothered with a mildly spicy chili sauce, this speedy dish tastes as if it's been braising on the stove all afternoon.

A classic French peasant dish (loosely translated as "a pot on the fire") becomes a super-fast everyday meal with a spicy Asian twist.

Pasta and store-bought frozen meatballs get an unexpected flavour boost from apple juice and dill.

“One summer in Provence, I tasted fish topped with black-olive tapenade and wrapped in brik pastry, which is that wonderfully crisp, crepe-like North African pastry reminiscent of phyllo. I made the dish several times and in the end decided that I actually prefer green-olive tapenade to black, because it’s lighter and fruitier. And, frankly, I find the whole thing tastier and prettier without the pastry.”

“A puddingy slice of chocolate with the flavour intensity of a good truffle and just the right degree of wobble is a perfect pairing for a cookie crust. This is a sophisticated dessert to end a late-night dinner with friends.”

Prepared polenta (available in supermarkets) makes a great base for our saucy meat filling - no buns required.

Monda Rosenberg explains why you should forget carving at the table. Here are the three easy cuts you need to make and how to arrange a platter.