A no-frills French Canadian poutine recipe that is at once simple, quick and packed with bags of fresh wholesome flavour.

Layers of corned beef, egg and potato built upon each other like a lasagne, this corned beef and potato recipe combines the best parts of both individual dishes for a rustic bake that makes a good solution for leftovers. Serve with a salad on the side to complete and balance out the creaminess and cheesiness.

This potato and egg rendang recipe shows you how to rustle up a quick and flavourful meal from just basic ingredients within arm’s reach. Addictively spicy, we suggest you neutralise the heat with some rice (such as this biryani) or roti.

There are countless ways to enjoy potatoes, but don’t miss out on these delightful crispy Middle Eastern potatoes, spiced, seeded, and tossed in lemon and parsley. It’s a fragrant and delicious way to have them, even as a side or a midday treat.

Galettes usually remind us of crusty cakes and flaky pastries, but the French pie can be more than just your post-meal dessert. Instead, incorporate it into your dinner spread we say, with a warm and savoury mixture of rosemary, butter, garlic, held in layers of potato petals. Serve when crisp and golden alongside your roast and more.

An elevated mashed potato, paired with brown butter, also known in France as beurre noisette – a single-ingredient and transformative sauce that’ll add that oomph to every simple and homely dish, such as this.

Fight food waste one step at a time, starting with a bit of creativity with your weekend roast leftovers. With the use of mainly lamb shanks and a flexible assortment of vegetables, create this one-pot recipe that will satisfy, fresh out of the oven with a dollop of minted, mushy peas.

This unique fish and chips recipe calls for twice-cooked chips for an enticing golden colour and that crispy crust everyone loves. Here’s to whipping up your own pub grub, even when you’re hunkering down at home, away from everything.

Potatoes dauphinoise, known to some others as potatoes au gratin, is a cheesy and indulgent French classic constructed with layers of finely sliced potatoes, cream, butter, garlic and cheese. Upon further savouring, you might even find a hint of nutmeg in there. Best served with a good portion of protein such as an impressive filet mignon or baked salmon.

Not only do these hasselback potatoes add a quaint and charming element to the dinner table, they also come with a ridiculously irresistible crisp that will pair beautifully with your slew of roast dishes this festive season. All it takes is some butter, olive oil, and breadcrumbs for that extra crunch – no fancy additions needed.

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