Make rich Italian sausage ragù with deeply browned sausage, sweet garlic confit, Calabrian chili and Pecorino. Tossed with mezzi rigatoni and finished with crispy garlic breadcrumbs, it's a comforting supper with restaurant-quality flavor and techniques anyone can master.

Make Scottish oat focaccia with a soft, tender crumb and a golden, crisp crust. This overnight bread brings together creamy porridge, olive oil and honey, and every square is finished with softened butter, flaky salt and black pepper.

Learn how to make traditional British oxtail soup with tender beef, root vegetables, Marmite and sherry. Slowly cooked until the meat slips from the bone and the broth turns dark and silky, it's a rich, comforting soup that tastes even better the next day.