| Hearty cooking is the order of today and this week, our contributing cook Elizabeth Hewson gives us a stunning one-pot beef dish with a peppery kick. This melt-in-the-mouth stew is slow cooked and best served with polenta and Italian greens. Check the bottom of Elizabeth's recipe for how to produce these stunning greens served with jammy lemon. Delicious winter eating. Nordic cooking has become a global phenomenon in the past two decades courtesy of some famous chefs, most particularly Rene Redzepi of Noma fame. The cuisine is seafood forward and big on summer berries and foraged herbs. The best thing about Nordic food though is its simplicity: elegant, subtle flavours done with style. This week's guest chef recipes come from the newly released Modern Nordic by Simon Badaja. Try his contemporary salmon burger, mussels with brown butter and a very good carrot cake with cardamom. Enjoy. | 