The Sunday Pot Kitchen

Recipe development and writing

Their recipes

Coq au vin in a round dove-gray enameled cast-iron pot on a worn oak table: bone-in chicken thighs and drumsticks stained deep mahogany by the wine, half sunk in a glossy dark sauce with button mushrooms, glazed pearl onions, golden lardons and chopped parsley, with a bowl of boiled potatoes, a glass of red wine, a linen napkin and a spoon beside it

French

Coq au Vin: Classic French Chicken Braised in Red Wine

6 servings · 2 hr 30 min

A homemade sweet potato pie in a clear glass pie plate on a honey-colored pine table: a smooth, matte burnt-orange filling flecked with nutmeg inside a fluted golden crust, one wedge cut out and set on a cream plate with whipped cream, with raw copper-skinned sweet potatoes, a whole nutmeg, a grater and a rust-orange napkin behind it

American

Sweet Potato Pie: A Southern Custard Pie from Scratch

1 pie, 8 slices · 4 hr 30 min

A deep ochre-glazed earthenware bowl of Greek fasolada on a pale blue wooden table: plump white beans in a thick orange-red broth with carrot rounds, celery, a sheen of olive oil and chili flakes, a spoon in the bowl, with country bread, feta with oregano, Kalamata olives and a quartered red onion beside it

Greek

Fasolada: Greek White Bean Soup with Olive Oil and Tomato

6 bowls · 2 hr 15 min

Three squares of dark Yorkshire parkin with a sticky top and an oat-flecked crumb on a blue and white striped plate on a dark oak table, the rest of the slab in a parchment-lined tin behind, with a mug of tea and a piece of fresh ginger

British

Yorkshire Parkin: Oatmeal, Treacle and Ginger Bonfire Cake

16 squares · 1 hr 20 min

Ackee and saltfish on a white enamel plate with a dark green rim: soft yellow ackee lobes with flakes of salt fish, onion, scallion, red and green pepper, tomato and thyme, three fried dumplings and two pieces of boiled green banana, a whole Scotch bonnet behind

Jamaican

Ackee and Saltfish: How to Make Jamaica's National Dish

4 servings · 1 hr

A bowl of Hanoi chicken pho in an ivory porcelain bowl with a blue rim: clear pale golden broth over flat rice noodles, sliced poached chicken with pale yellow skin, scallion rings, cilantro and fine green herb threads, with lime wedges and red chili on a saucer and star anise and ginger behind

Vietnamese

Phở Gà: Hanoi Chicken Pho with a Clear Ginger Broth

6 bowls · 2 hr 35 min

A whole roast goose with crisp, deep mahogany skin on a large oval Polish stoneware platter painted with cobalt-blue dots, surrounded by roasted halved apples and sprigs of marjoram, with a bowl of braised red cabbage behind on a rustic wooden table

Polish

Polish Roast Goose with Apples for St. Martin's Day

8 servings · 16 hr 20 min

A smooth oval loaf of deep violet ube halaya with spoon-swirl marks on top, on a white stoneware plate lined with banana leaf, one slice cut from the front and laid beside it, a silver spoon on the plate and a halved purple yam tuber with brown skin behind

Filipino

Ube Halaya: Filipino Purple Yam Jam with Coconut Milk

12 servings · 6 hr 50 min

A quarter of a whole napa cabbage kimchi on a white rectangular plate, its soft, wilted leaves coated in deep orange-red chili seasoning with shreds of radish and green onion between them, with a brown onggi jar of kimchi and a bowl of white rice behind on a linen cloth

Korean

Napa Cabbage Kimchi: Classic Korean Baechu-Kimchi at Home

40 servings · 9 hr 20 min

A loose nest of thin, golden, hand-cut tajarin noodles glossy with melted butter on a pale celadon-grey stoneware plate, topped with grated Parmigiano and whole sage leaves, with a wedge of Parmigiano, a fork and a glass of red wine behind on a light oak table

Italian

Tajarin: Piedmont's Egg-Yolk Pasta with Butter and Sage

4 servings · 1 hr 30 min

A tall glass of falooda on a pale stone table, showing its layers: deep pink rose syrup at the bottom, a band of soaked basil seeds in grey-white gel, a tangle of thin white noodles and pale pink milk streaked with syrup, topped with a scoop of vanilla ice cream, chopped pistachios and slivered almonds, with a long spoon and dried rose petals beside it

Indian

Falooda: Rose Milk with Basil Seeds, Noodles and Ice Cream

2 tall glasses · 35 min

A Japanese omurice on a white oval plate: a smooth, pale yellow omelet wrapped into a plump oval with a zigzag of ketchup on top, cut open at one end to show orange-red ketchup rice with chicken, onion and peas, beside a spoon, a glass of water and a bowl of shredded cabbage

Japanese

Omurice: Japanese Omelet Rice with Ketchup Chicken Rice

2 servings · 40 min