Creamy vegetable fricassee
For this fricassee, a selection of colourful vegetables is lightly cooked in a tarragon-flavoured stock, which is finished with sour cream to make a wonderful, creamy coating sauce. Serve with whole-grain or seeded bread, for a delicious, satisfying meal.
Greek stifado
A tempting beef casserole - with artichoke hearts, fava beans, new potatoes and juicy, purple-skinned kalamata olives - that is...
