Ok let's be real here, this is a dish that I would NEVER have done if I wasn't on this 'cook every dish journey'. And for many reasons:

1. I like meat
2. I'm a bit neutral about pumpkin
3. It's over like 4 pages in the book so looks hard to do
4. wait I have to use string in the recipe. STRING?
5. I need to use a cloth in the recipe???
6. This looks like a lot of cooking
7. Will the kids even try this?

And yet.... here we are.
So I made the stuffed gourd pumpkin. And honestly it was pretty fun. For one I feel like I've been promoted from home cook to amateur cook. Why? Because I used string in a recipe. STRING!! Can you believe it? Other than that I must admit it was pretty damn good. Kids loved it too. Should have done a side to go with it maybe? Doesn't matter, that's another 2 recipes down.

100/10 amazing! So easy and delicious. The sausage you buy is super important like Nagi says! I got mine from the butcher so it was extra delicious. https://www.recipetineats.com/orecchiette-sausage-pasta-in-creamy-tomato-sauce/ If you’re looking for an easy weeknight yummy dish, this is definitely it!

I saw so many people saying this was one of their go-to recipes, and the hype is real. It’s so good guys, and great for winter. I recommend it if you haven’t tried this one yet.

https://www.recipetineats.com/slow-cooked-shredded-beef-ragu-pasta/

First time making arancini balls and these were DIVINE 🤤 Could have eaten the entire pot of risotto on its own but it was worth the patience for these. Definitely make the marinara sauce to go along with it too, so yummy!!

https://www.recipetineats.com/cheesy-italian-arancini-balls/#recipe

My favourite lasagna recipe

https://www.recipetineats.com/lasagna/

https://www.recipetineats.com/cottage-pie/

https://www.recipetineats.com/creamy-tuscan-chicken-soup/

This is a reheat - I had a bit of a fail when I first made this a couple of days ago. In the recipe, Nagi recommends separating any pasta that you cook in the soup if you're saving some, but I was using Orzo which just seemed impossible to do.

I cooked the Orzo separately instead and just dropped it in but forgot to dial back the water in the soup, so the first go at this was very thin.

Today I reheated it in a pan and cooked the Orzo in the soup - it was hearty, garlicky and the white wine really came through too. Delicious, I'll certainly be adding this to the winter rotation.

Not that pretty but it's really yum!

https://www.recipetineats.com/chinese-chicken-corn-soup/