I watched cooking shows when I was a kid, and thought this looked delicious! I still remember it as an adult, and I always want to make some this time of the year. I used my own ingredients and amounts, but I have a lot of confidence in this masterpiece. I usually make two and use one as a present.If the jelly is too much of a pain, then you can also pair it with grainy mustard or mayonnaise. This dish is convenient because you can use it for Japanese or Western cooking. It is a pate-style dish with lots of volume. It is simple but looks extravagant! It will become colorful if you add in bell peppers and pistachios. For 5~6 people. Recipe by Hanputei danputei

a great midweek dinner for the family

This is a lovely warm dish, great for the autumn months or colder days

Made this as an alternative to a sunday roast, haven't used chicken legs for years and so glad we picked these up. Excellent value for money and so much flavour with lots of meat.

The way I found this recipe was to cook it in a slow cooker but I rather bake it * Update * I made it with turkey breast diced up, dried cranberries, frozen green beans and used 1 can cream of chicken and 1can cream of broccoli because I didn't have anymore cream of chicken and I really loved the change it was very tasty.

I based this recipe on an Ottolenghi one but felt that I wanted something more chewy and substantial than the orzo he used, hence my substitution of barley. I also added sage, which I thought would work well by adding additional woodsy notes to the dish. Last but not least, as I condensed the version down to my style of cooking, I made the recipe with chicken thighs on the stovetop for a quicker cooking time rather than the original version with a whole chicken and a lengthy oven cooking time; it is too early in the near-fall season to start doing that.This is yummy, with a really rich, complex broth - most of which got absorbed into the barley which was infinitely moreish. Even though this is essentially a one-pot meal (though I served it with roasted carrots on the side), it is delicious tasting enough that you could serve this as a lovely dinner party main course, maybe gilding the lily with some fresh mushrooms added along with the barley.

I saw this in a recipe list for dishes that could be easily made and with only simple ingredients. I added some coriander and this is how I remember making it.It's plenty delicious without the coriander (or with parsley), but adding it gives it a nice taste and even more flavor. (Recipe by Hoguni)

Spent some time researching the best methods for crackling. Combined a few and got excellent results! Soft fatty meat, crunchy crackling and tasty veg. Ace Sunday dinner. Cider and mustard are essential! :chef

I slightly rearranged the chicken stew recipe that my mother-in-law taught me.My mother always asks me to make this for her.The key is to cut all of the ingredients into same-sized chunks.For those who prefer it concentrated, increase the soy sauce to 4 tablespoons and the mirin to 2 tablespoons.Be sure to let the stew cool in the pot. Recipe by Puru berry

I love things you can just shove in the oven and forget about. I think fennel is a bit of an aquired taste so if you don't like aniseed-y tasting things, just swap it out for a sliced onion

When you're short of time this is a dish full of flavour that will make your family think you've been working on it all day. As long as your garlic is already roasted (thank you Taylor) and your spice mix is pre-made, the whole dish will take just over 20 minutes to prepare

This is a usual Sunday dinner in our house in the stuffing I sometimes mix in a heaped tablespoon of cranberry jelly instead of Apple sauce