Heritage recipe

Satisfying dishes are made all the more flavourful with the warmth of rich sauces and spices

■ Serves 6-8 ■ Prep 35 mins ■ Cook 1 hr 10 mins 120g butter, cut into cubes300g plain flour, plus extrafor dusting600g small floury potatoes,all roughly the same size2 tbsp olive oil1 onion, finely ch

From lamb to llymru , at Gorse, the dedication to Welsh ingredients and recipes has earned the restaurant Cardiff’s first-ever Michelin star

Ratatouille is a favourite late-summer side dish, but adding a layer of cheese sauce transforms it into the star of the show. All you need is some crusty bread to mop your plate with. You can prepare

SERVES 4 PREP 20 mins COOK 30 mins EASY V 2 large courgettes, trimmed andthinly sliced into strips lengthways¼ tsp smoked paprika3 tbsp olive oil, plus extra forthe tin and brushing2 x 250g blocks hal

Ingredients (Serves 4-6) 350 g potatoes, peeled,diced225 g swede, peeled, diced2 eggs50 g butter50 g plain flour600 ml milk, plus extra formashing450 g smoked haddock,skinned and cubed110 g frozen pea