Main Courses

Many countries have their own version of this white stew, but the dish has become synonymous with Ireland. This version uses floury King Edward potatoes to thicken the sauce, whereas the Desiree potatoes are added closer to the end of cooking so they remain intact. This is a fairly light but warming dish which is perfect for an autumn or winter lunch.

Ossobuco is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth. It is traditionally served with risotto. Here's a modern example of the farmhouse recipe.

To prepare the best mashed potato it is imporant that you use plenty of butter and remove all the lumps from the mash – this is where your Cooking Chef becomes a real asset.