Dinner

Thanks to last night’s lentil bolognese, tonight the leftovers can be transformed into a 15-minute lentil ragu served over creamy polenta.

Fresh, light and flavourful, this 25-minute tahini chicken recipe is an easy weeknight dinner you’ll want to make again and again.

The negroni, an Italian cocktail of gin, red vermouth, Campari and orange peel, is a classic sipper for those with adventurous palates.

This is a classic technique that works beautifully with all kinds of fish. Working with impeccably fresh cod, like we did in Newfoundland, is a rare treat, so I wanted to treat it simply. This delicious method came immediately to mind. Whatever fish I use, I like to take the centre cut from the fillets and gently poach them in chicken stock until they are just set. Then I glaze them in a fumet made from their bones and infused with fresh herbs. It makes for a stunning plate of white on white, and it really lets the fish sing. Extra sauce can be frozen. -DD + CJ

Step 1 can be done up to 6 hours in advance. Finish sprouts in the pan just before serving.