I like a robust stew with a bit of punch, and when chicken is on the menu, smoked paprika is my spice of choice. It adds smoky depth, which is balanced perfectly here with the sweet tomatoes. Beans bolster the dish, making a meal of what could otherwise be a soup, plus greens pack in some nutrients. A hearty bowl of chicken stew should always come with something starchy for soaking up the juices. My carb of choice here is a wedge of bread – if it’s slathered in garlic butter, all the better. Cassie Best, food director
I’ve used kale, but cabbage or cavolo nero would also work well if you prefer.
Chicken casserole is a childhood throwback for me, conjuring up memories of nights at my nan’s dining room table with saucy bowls of stew and fat dumplings to soak it all up. I’ve added shredded ham to mine, which works fantastically with the punch of English mustard powder in the dumplings. The key to light and fluffy dumplings is not to over-handle them; be light with the mixture and don’t work it too much. If you like your dumplings squidgy, don’t remove the lid. On the other hand, if you enjoy a slightly crisp exterior, leave the lid off for the final 10 minutes of cooking. Esther Clark, deputy food editor
For crisp, golden dumplings, remove the casserole lid for the final 10 minutes of cooking.
Smoky chicken, bean & kale stew
SERVES 4 PREP 10 mins COOK 1 hr 25 mins EASY
1 tbsp olive oil
8 boneless and skinless chicken thighs
80g cubed pancetta or smoky bacon lardons
1 large red onion
4 garlic cloves
2 tsp smoked paprika
Continue reading your story on the app
Continue reading your story in the magazine
Ideal for Friday night, this punchy pasta dish takes just 35 minutes to make
Just 5 ingredients
For a takeaway-style dinner with minimal ingredients, you can’t go wrong with a homebaked pizza
THE SUITE LIFE
Set on a 160-acre polo estate, just a short drive away from Dubai’s city centre, is Meliá Desert Palm - managed by Melia Collection Hotels that’s apt for those looking for a tranquil desert retreat. If you don’t want to drive to another emirate, make your way to this urban oasis to recoup over the weekend.
A traditional Welsh sausage, the Glamorgan is made with cheese, leeks and breadcrumbs. Our recipe makes 12 and freezes well, so serve some for a weekend brunch and freeze the rest for another time.
A taste of the sea
Be transported to a beachside restaurant with a bowl of shellfish pasta that’s bursting with nutrients
Strawberries & cream
Make the most of juicy, seasonal berries in this quick dessert - a great way to use up a glut
Tried & tasted
Our top dining experiences this month
Enjoy all the flavours of a taco night in this colourful bowl salad
Combine two Italian classics in this pasta bake that you can freeze before or after baking
What's for lunch?
Conjure up a moreish meze-style spread using a variety of produce – best enjoyed in the sunshine
Make a striking teal tray using this fun resin pouring technique
weeknight pudding - custard classic
End dinner on a retro note with this kitsch pud – it’s simple enough to make midweek, and is super-comforting
Treat them to one of these sweet treats, created by our Test Kitchen experts