Recipes

Leek and mushroom smothered pork chops

Marinated grilled prawns with Marie Rose sauce, pickled courgette and Baby Gem lettuce

Devilled eggs with romesco sauce and trout caviar with chives

Flambéed bananas with cinnamon, rum and ice cream

Lentil and pork meatballs

Grilled asparagus with poached egg, smoked ham and Gruyère cheese crisp

Pan-fried asparagus with soft polenta and garlic and pine nut gremolata

Asparagus and pea risotto with toasted hazelnuts and bonito vinegar dressing

Rice paper spring rolls

Beth O’Brien’s herby sausage rolls

Mushroom pierogi with tarragon salsa

Cannoli with ricotta and chocolate nut butter sauce

Bunny chow

Mushroom and pancetta strata

Smoky za’atar roast squash, lemon tahini, popped barley, mint, pomegranate

Aubergine, black sesame yoghurt, zhoug, fried capers

Asparagus, deep-fried egg, coriander, chilli, lime, crisped shallots

Roasted aubergine and chickpea hummus with feta and preserved lemon

Falafel pitta sandwiches, tzatziki and pickled cucumbers

Lemon posset, macerated rhubarb and shortbread biscuit

Tofu is taking over: How plant-based cooking is fuelling the rise of this versatile ingredient

Beetroot and labneh tarte Tatin

Miso-glazed cod, buttered cabbage, beurre blanc

Miso buttered corn with chilli oil and Parmesan

Miso and brown butter chocolate chip cookies

How to make a simple roast chicken, according to a French mom

Tahini-crusted chicken skewers with giant couscous

Breakfast muffins with sausage, tomato relish and egg

Fluffy vegan pancakes with banana and hazelnut

Savoury French toast with bacon, cheese and hollandaise

Lamb and orzo traybake

Beth O’Brien’s mango and lime pavlova

Spiced carrot cake with brown butter and pecan frosting

Egg yolk ravioli, caramelised white onion sauce

Wild garlic stuffed lamb shoulder, roast carrots and potatoes

Soda bread toasts with wild garlic pesto, burrata and smoked salmon

Coq au vin with chorizo and spinach

Mushroom, white wine and black garlic baked orzo

Orange-glazed duck legs, lentils, crème fraîche and coriander

Ahmet Dede’s spiced lamb shoulder with bulgur wheat

Manuela Spinelli’s risotto alla Monzese

Sunil Ghai’s sweet and sour fish curry

Rhubarb upside down cake

Salt-baked carrots, feta cheese, lemon and walnuts

Vinegar marinated spatchcock chicken

Beth O’Brien’s ring doughnuts

Coconut and raspberry cake

Roasted harissa beets and leeks with bulgur and feta

Air fryer salted chilli chicken

Air fryer ’nduja stuffed arancini balls

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