Domini Kemp’s walnut, fig and prune bars, and raw blondie balls. Photographs: Aidan Crawley

After a long time spent eating very little sugar, I now find even the smallest quantity of anything sweet to be enough. Almost. For those moments wh(...)

In a food processor, blitz together all the dry ingredients except the chia seeds and butter/oil until they reach a loose, crumb-like consistency. Th(...)

In a bowl, gently mix the miso and olive oil together until you get something dressing-like in consistency. Then add in the chopped tomatoes, onion a(...)

Eggs Benedict

Preheat the oven to 180 degrees. Peel the mushrooms but leave them whole. Place them in a roasting tray, sprinkle with the sherry vinegar, season well(...)

Domini Kemp’s eggs benedict with tomato, spring onion and miso salsa. Photograph: Aidan Crawley

Eggs are a culinary wonder. Really. They have got to be one of the most versatile ingredients in any cook’s arsenal. And of course they’re little n(...)

One of the things I love about cooking is that if great combinations are used, some of the best food is more assembly than alchemy. With these kinds o(...)

Lamb Shawarma

In a food processor, blitz the garlic, chopped onion and spice together to form a sludgy paste, then season well. Cover the bottom of a roasting tin (...)

Slice or grate the cabbage in a food processor. Season well with salt and leave to wilt for at least 10 minutes. When that is done, dress the salad wi(...)

Preheat the oven to 180 degrees/gas 4. You’ll need a pot with a lid that will go from hob to oven for this. Start by browning the chicken pieces, ski(...)

Anchovy vinaigrette

I make this by hand, rather than in a blender. In a medium bowl, whisk the yolks, mustard and garlic before adding the mushed up anchovies. Steadil(...)