Chatelaine Chef Series

Piri piri is a Portuguese sauce that combines garlic, chiles, red wine vinegar, and oil. While I like things spicy, the level of heat in this pureed sauce can be adjusted if you like; just use fewer Thai chiles for a milder ride. But do keep in mind that the accompanying slaw and flatbreads help to offset the heat.

"I grew up with sticky toffee pudding and it’s only ever made me happy in life. As a child I remember asking Mum, Nan, or Grandad, 'What’s for dessert, what’s for dessert?' and if it was sticky toffee pudding, that was just the best news—no matter what else was for dinner! And being honest, not much has changed. The reason that this recipe is the best I’ve ever had is because it relies on the fantastic Medjool dates, though you can use any other really high-quality dates; with muscovado sugar, subtle spices, and Earl Grey tea, it makes for a winning combo. It’s great served in a bundt pan like this and looks pretty spectacular, but feel free to go old school and bake it in a pan if you prefer. Enjoy."— Jamie Oliver

The perfectly caramelized onions *almost* steal the show in this delicious steak sandwich.

"Vongole is a dish much loved by people all around the world. Ultimately, it’s a very simple pasta that celebrates the juice and flavor of clams, and if you cook it right, it’s a very delicious, classy, comforting pasta that hits the spot every time. I’ve gone for a subtle variation on the classic here, by adding fresh tomatoes and sun-dried tomato paste, then using rosé instead of white wine, to give you a beautiful blushing dish, but of course you can revert to the original if you prefer—they’re both equally brilliant." – Jamie Oliver

Our favourite Brit is back with a new book of decadent dishes that will warm you up all winter long.