A juicy beef, pork and veal meatloaf, kept moist with milk and gelatin, with a mellow garlic gravy.

Crisp-edged charred beef and lamb over cold minted cucumber yogurt with toasted walnuts, golden raisins, pomegranate molasses and warm homemade pita.

A deep, gently warm beef chili with toasted ancho, guajillo and pasilla chiles, slow-cooked in the oven, with crisp cast iron buttermilk cornbread alongside.

A hot pan, a quiet moment, and a small ball of beef. The smash burger asks for heat and confidence. Crisp edges, deep savour, and a sharp shallot and pickle sauce that cuts through the richness. Step-by-step recipe from Chef Jon Ashton.

Tender ribbons of flank steak braised with peppers, tomatoes and olives, served with oven-baked black beans and rice. Chef Jon Ashton's ropa vieja.

Slow-simmered, meat-drunk magic clinging to silky ribbons of pasta—Ragù Bolognese is a love affair in every bite.

Charred tips, tender stalks and a kiss of olive oil: Chef Jon Ashton's simple roasted asparagus with fresh thyme and lemon.

Tender beef in a vibrant paprika broth—goulash is a bold, comforting kiss from Hungary.

A rich, aromatic Indonesian classic slow-cooked in coconut milk and fragrant spices until deeply caramelized and fall-apart tender.