Melt the butter or heat the olive oil in a large saucepan and gently saute the garlic, onion and fennel seeds until they’ve softened a bit. Next, add(...)

‘Oh ye of little faith,” that’s what I say. Or at least that’s what I said during a recent shoot with my assistant Gillian, whose impossibly raised ey(...)

When I relaunched this column a while back, I promised it would still feature recipes to keep the sweet-toothed happy – goodies, yes, but with a he(...)

You’ll need a good blender for this. Place the soaked, drained cashew nuts in the blender along with the 100ml water and blitz till smooth. Add the f(...)

Rhubarb clafoutis

Toss the chopped rhubarb with the rosemary and coconut sugar and place in the bottom of a pie dish. Next, make the batter using a blender, by blitzing(...)

Vegetable Meatballs and Aubergine Salad. Photograph: Aidan Crawley

There are some dishes the very mention of which send some people – at least of my generation – into some kind of nostalgia/comfort food overdrive. (...)

Aubergine Salad

Toss the aubergines in a baking tray in about two tablespoons of olive oil and bake at 180 degrees/gas 4 until golden brown – about 30 minutes or s(...)

Preheat an oven to 180 degrees/gas 4. First, make the "meatballs". Start by blitzing the onion, courgette and carrot on pulse in the food processor(...)

Spiced lamb with aubergine and chickpea smash: you can taste the goodness as soon as you dig in. Photograph: Aidan Crawley

Do you fall into that trap of cooking something once, realising it was a bit of a hit and endlessly repeating it until no one can stand the sig(...)

Spiced Lamb

In a medium-sized saucepan, heat a tablespoon of olive oil. Over a medium heat, saute the onions for about minutes until they’re translucent. Add the (...)