Settle in: cosy recipes for King’s Birthday weekend
Our new issue has arrived just in time for King’s Birthday weekend, and it’s packed with recipes made for cosy nights in. To celebrate, and with Monday off the calendar, we’ve pulled together a comfort food edit featuring recipes you can make from our website, plus a few favourites you can find in our 127 Collector's Edition DREAM ESCAPE
Silky, creamy and full of savoury depth, this mushroom pasta gets an umami boost from miso and parmesan. Serve with a crisp green salad for an easy long-weekend dinner. Find the recipe HERE
Tender chicken and bacon meatballs are baked in a creamy mushroom sauce, then finished with parmesan and served over mashed potatoes or pasta. Rich, generous and easy to make ahead, it’s a great long-weekend dinner for sharing. Find the recipe HERE
A proper old-school pudding, this jam-filled roll is baked until rustic and tender, then served hot in thick slices with warm custard, softly whipped cream or ice cream. Find the recipe in Issue 127
These golden pizzas are simple to pull together with purchased bases, plenty of mozzarella and parmesan, finely sliced zucchini, lemon zest and a little chilli. Serve with fresh mint for an easy long-weekend lunch or relaxed dinner. Find the recipe HERE
Tender pork meatballs, pasta, vegetables and baby spinach turn rich tomato soup into a generous meal-in-a-bowl. Finish with plenty of grated parmesan and serve with a good loaf of bread. Find the recipe in Issue 127
With cinnamon, nutmeg, dark chocolate and a tumble of marshmallows baked on top, this cake brings all the charm of hot chocolate to the dessert table. Find the recipe HERE
Sausages, golden batter and glossy onion gravy make this old-school favourite a satisfying dinner to bring to the table. Find the recipe in Issue 127
Creamy chicken curry, crisp pastry and a spoonful of chutney on the side — this clever butter chicken pie is an easy crowd-pleaser. Find the recipe HERE
A classic made even more special with vanilla bean, whole cloves and a glossy cherry compote spiked with cinnamon and lemon. Find the recipe in Issue 127
A creamy, cheesy spin on traditional lasagne, layered with shredded chicken, mushrooms, caramelised onions, béchamel and mozzarella. Find the recipe HERE
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.