Claudia&Julia's blog

Traditional lentils with chorizo in a cocotte are one of those comforting dishes from the very first bite – and it’s an incredibly easy recipe to make. The step-by-step I share here is exactly how I cook them at home every week. They turn out super tasty and fill the whole house with that classic homemade aroma.

With the permission of the most purist chefs, today I suggest reinterpreting one of the classics of French cuisine, the Coq au Vin, by preparing a chicken in cider wine that truly rivals the traditional recipe. Without hesitation, chicken cooked in a cocotte is always delicious, but in this dish, replacing red wine with dry cider is a brilliant idea, as its apple notes pair wonderfully with the chicken.

Autumn has arrived, the leaves on the trees are turning colour, we’ve already changed the clocks, and the markets are full of pumpkins! Today I bring you a wonderfully sweet recipe – a pumpkin and coconut jam that’s as aromatic and versatile as it is easy to make. I’m sure you’re going to love it.

Some Sundays call for a long table, the aroma of a good sofrito, and that slow bubbling that signals something delicious is cooking. This creamy rice with octopus and artichokes is exactly that: a flavourful dish with Mediterranean character, perfect for sharing at a leisurely pace.

Autumn is here and with it, as always, one of the undisputed stars of the season: pumpkin! As a small tribute, today I want to share a very easy recipe — a pasta dish with pumpkin and parmesan cream that is simply delicious and can be prepared on any occasion and with any type of pasta.

This cauliflower and coconut curry, aromatic and wonderfully comforting, is a recipe you simply must try. If, like me, you enjoy dishes with that distinctive spiced touch of Indian cuisine, you’ll love it from the moment you start your mise en place. And even if you don’t, I recommend giving it a go — the result is truly delicious.

I'm convinced that some traditional dishes are inseparable from utensils that are just as traditional—or even more so—than the recipe itself. When I think of a good paella, I imagine it being cooked and served in an iron paella pan. And the same happens with onion soup—I always associate it with a cocotte. This pairing could easily become a fun food-matching game, but I’ll leave that for another day, because today I want to share this fabulous French onion soup with you.

Although it’s not quite artichoke season yet, today I’m bringing you this fantastic recipe for baked cacio e pepe artichokes – one to try when they’re at their peak, because it’s so worth it! I absolutely love artichokes, no matter how they’re cooked. If someone gave me a bouquet of these flowers, I’d be the happiest person in the world!

Today I bring you a recipe that smells of countryside and fresh, sunny spring. I invite you to travel to the colourful lavender fields of Spain or the French Provence without leaving home, with every bite of these cinnamon rolls with lavender glaze.

Whether you’re a fan of spicy food or not, today I’m going to tempt you with this delight: tender and warm cheddar and chilli buns that are absolutely irresistible. These cheesy buns with a spicy kick are the perfect excuse to gather everyone at home around the table. And if you prefer them without the spicy touch, you can simply leave out the chilli without any problem.

With this braised leg of lamb in red wine with yoghurt and lemon sauce, no one will go hungry – and everyone will want seconds! Slow-cooked to absorb the wonderful aromas of wine, thyme, garlic and lemon, it’s the perfect excuse to gather family or friends around the table on any Sunday. No one will want to miss it, because this roast, cooked slowly in a casserole for hours, is the best kind of invitation.

Take note of today's recipe and everything I have to tell you! Today, we bring you a classic of Italian cuisine: Ossobuco alla Milanese. If you've ever tried it, I have no doubt that what you'll remember is the tender meat and the rich, flavourful sauce. Ossobuco is made from veal shank, a bone-in cut that, when slow-cooked, becomes incredibly tender and juicy.