Tenderness is at the heart of why we cook.
Slowly allowing flavour to unfold, letting simple ingredients meld into something special is a kind of magical alchemy. So is building something nourishing with minimal effort midweek that still turns out rich and generous. Tender is here to help create just that magic with ease, with over 90 nurturing, comforting recipes, so you can feed your soul while also satisfying hungry friends and family members.
The gorgeous, heartfelt and flavour-packed meals in this book run the range from hearty stews to zippy braises and curries, as well as a wide world of soups and ragus - everything is designed to warm you up and to hold you together, all designed with no need for special equipment - just a stove or oven will do. Recipes are by style of protein to keep it practical, and ranging from easy weeknight dinners to banquet-worthy centrepieces.
Start with a flexible and fool-proof basic braise recipe that you take in any direction you choose, or be led lovingly into the arms of a steak and peppercorn stew with mash, or a French onion fettuccine. Get ahead with a dal that begins its life in a jar in your pantry, or enliven the whole house with a Thai-style bouillabaisse. This is warm food for cold times - or any time of year at all. Sometimes we all just need a little tenderness.
By:
Lucy Tweed
Imprint: Murdoch Books
Country of Publication: Australia
Dimensions:
Height: 260mm,
Width: 205mm,
Weight: 772g
ISBN: 9781761501319
ISBN 10: 1761501313
Pages: 224
Publication Date: 31 March 2026
Audience:
General/trade
,
ELT Advanced
Format: Paperback
Publisher's Status: Active
Introduction How to build a killer stew The braise that started it all Tender cheat sheet Beef Chilli with southern-style biscuits Shabu Shabu Vietnamese braised ribs Daube-bourg Pepper cream shorties & cacio e pepe mash Bolognese and all its baggage Argentinian-style pie Veal & fennel osso buco Beef, cheese & chive pie Massaman beef cheeks Whisky brisket & cheese shells Veal 'scallombocca' Corned beef Pork Pork & apple meatballs with crispy sage Mapo pork & chawanmushi Spring pea & ham soup Chorizo & butter bean stew Crispy pork neck tacos Soy & orange-braised pork belly Pork poached in milk Lazy, messy lasagne Jimmy's pork sinigang Green curry stew Lamb, goat & venison Lemony lamb shoulder with potatoes & chickpeas Lancashank hotpot Sri Lankan goat curry Rags ragu Cumin-braised ribs Chump chop ratatouille Ultimate lambwich Venison stew with amarone mushroom risotto Poultry Chicken with salad dressing rice Chicken avgolemono Butterflied spicy cacciatore Chicken 'nduja risotto Duck ragu pappardelle Coq au vin blanc pie Mike's chicken paprikash with spaetzle Chicken corn miso chowder with hazelnut butter Chicken in a pot with silverbeet & rice Rob & Soph's tagine Nikki's Hainan chicken rice Lady Marmalade duck pancakes Seafood Champagne hash pie Seafood puttanesca parcels Creole boil Steamed whole snapper Thai-style bouillabaisse Danielle's lockdown clams Braised occy Crab-braised asparagus and snow peas Mussels two ways Pesce al pomodoro fresco Saffron lobster bisque Vegetarian French onion rigatoni Justin's aloo muttar Fasolakia Fasolatha Minestrone Dal in a jar Braised cabbage Unctuous eggplant shakshuka Potato cauliflower gratin Hot honey-braised brie Braised leek & artichoke Sweet Miso caramel apple pie Peach & passionfruit doughnut s'mores Nutty hot chocolate Sweet earl eton Pandan coconut brulée rice pudding Pear and plum tarte tatin Emma's double ginger rhubarb cobbler Stewed strawberries & burrata Drunken cherries & mousse Beside & beneath Super-hydrated focaccia Pasta dough Saturday-night-pasta-inspired fregola Cheat's spring onion paratha Risotto alla milanese Paris mash Creamy polenta Potato smash Frilly frenchy Bittersweet symphony Super green steak Pea popper Tuscan dreams Brusslaw Index
Lucy Tweed is the creator of Every Night of the Week, an Instagram account full of recipes for people who don't like recipes. She began her career as a food stylist at donna hay magazine, and since then has worked in food styling, menu creation, travel writing and art direction for countless major food brands. Her first book, Every Night of the Week, was an international bestseller, followed by Every Night of the Week VEG which expanded Lucy's culinary world into a new dimension. Tender is her third book.
