Make traditional Newfoundland cod chowder with tender Atlantic cod, buttery Yukon Gold potatoes, golden salt pork and a gently creamy broth, with an optional touch of kombu for savory depth. Good cod, a few humble ingredients and a little patience are all you need.

A crisp, buttery pastry shell filled with golden almonds in a rich caramel, delicately perfumed with Belle de Brillet Poire and served with cool crème fraîche. Learn why the pastry is fully baked first, why you judge the caramel by color, and when to release the tart from its pan.

Tender chicken thighs in a silky mustard and dill sauce with Dijon, wholegrain mustard, white wine and lemon, served over buttery caramelized onion rice. A Nordic-inspired chicken dinner that's comforting without being heavy, and special enough for company.