dinner party

What is braising? A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender.

I love thyme and sprinkle it wantonly in my cooking, but I wanted a cake that relied on it as a leading ingredient, not merely as a decorative flourish. Besides, with a rosemary loaf cake under my belt (in Feast ), I had no doubt that it would work. And it does. Don’t be alarmed at the amount of thyme in the cake batter, as it doesn’t overwhelm. It charms. - Nigella

This aromatic salmon recipe is from Donna Hay's cookbook, The New Easy.

This savoury chicken dish is from Donna Hay's cookbook, The New Easy.

To get the pork tenderloins beautifully golden, pat them dry all over with paper towels before brushing them with the Dijon mixture.