Author: Christina Mackenzie
Author: Laura Fyfe
Author: Georgina Hayden
Author: Jamie Oliver
Author: Laura Fyfe
Author: Laura Fyfe
These flatbreads filled with grilled meat (cevapi) and red pepper sauce (ajvar) are ideal if you have your mates coming over. Make the cevapi at least a few hours before you want to cook them, or ideally...
Author: Jamie Oliver
We like to add extra punch to this summer stew with a dollop of vibrant salsa verde.
Author: Rebecca Rauter
Delicate langoustines have a bright salmon-pink hue, whether raw or cooked. Make sure they're lovely and fresh - there should be no black spots on the tail or head, and they should feel firm and plump....
Author: Christian Edwardson
There's enough for two meals here, and any leftover rice can be used for a lamb or chicken biryani, or as a base for stuffed squash.
Author: Phillippa Spence
A quick and easy, flavour-packed pasta bake with king prawns and sweet cherry tomatoes - simply delicious!
Author: Lizzie Harris
Author: Laura Fyfe
You can serve these with whatever accompaniments you like, but kachumber is a popular salad to eat with many Indian dishes - a medley of sliced tomato, cucumber and onion, dressed with lemon juice.
Author: Naved Nasir
This recipe uses a levain (a dedicated quantity of well-fed starter). You'll need a 1kg banneton or proving basket, and a bench scraper. A disposable plastic shower cap is also a handy piece of kit, brilliant...
Author: Annie Rigg
Author: Andy Harris
Nut roast is the vegetarian's turkey; some crave something different but for others it's not Christmas without one. This one is different: it has a mushroom risotto base and sticky cranberries on top,...
Author: Anna Jones
You can use any root veggies for this. There's enough stew for three more meals, which you can freeze.
Author: Phillippa Spence
A simple twist on that party classic - blood orange gives it a fantastic colour and deeper flavour
Author: Andy Harris
Using honey and soya yoghurt makes these blondies super sticky in the centre. Make them vegan by changing the honey to maple syrup
Author: Anna Jones
Sticky, sweet and oh-so-delicious chicken wings - a cheap but tasty part of the bird. This is a very simple dish that invests in big flavours, so it only needs griddled bruschetta and sliced pickled onions...
Author: Jamie Oliver
This goes well with any grilled meat, but we love it best with sardines.
Author: Andy Harris
Author: Andy Harris
Author: Nathan Outlaw
You can use spaghetti or penne for this simple supper dish. Mushrooms aren't traditional in a carbonara, but we love them here.
Author: Andy Harris
Two lovely wintery things come together - tea and brandy - to make a great warming cocktail
Author: Giuseppe Gallo
This recipe is more of a principle - once you've rustled up a batch you'll see what I mean. The tomatoes go wonderfully soft, sweet and sticky, and can be used in all sorts of other dishes.
Author: Jamie Oliver
Author: Christina Mackenzie
Author: Kate McCullough
These buns are made with a mix of wholemeal and spelt flour, giving them a malty taste. Swirled with orange zest, cranberries and cinnamon, they smell delicious.
Author: Anna Jones
Author: Jamie Oliver
What better way to kick off the picnic season than with this magnificent pie, which, with its colourful layers of vibrant vegetables, is a brilliant showcase for fresh and seasonal produce. Just add some...
Author: Lizzie Harris
This is really nice served with a simple pasta, with leftover cold meats, in a sandwich or with a simple jacket potato and knob of butter. Any leftovers can be kept in the fridge then served as a really...
Author: Jamie Oliver
Here onions are stuffed with gently spiced lentils and rice and a tangle of additional caramelised onions, then roasted until soft and sweet
Author: Alice Hart
This is a lovely way to use up leftover kedgeree and makes a great breakfast or brunch dish. If you use smaller tins, this makes 14 to 16 tarts - you'll need to add more eggs, of course.
Author: Andy Harris
This dish makes a brilliant midweek supper, but is equally good served cool the next day as a lovely lunch
Author: The Chiappa Sisters
Author: Lizzie Harris
Author: Elspeth Meston
Properly done old-school egg salads like this are out of this world - delicious!
Author: Jamie Oliver
Black beans are a staple of South American cuisine, whether cooked up with rice or in a feijoada (a smoky meat stew). We've gone for this satisfying chicken chowder, with chunks of griddled sweetcorn.
Author: Jamie Oliver
You just can't beat homemade baked beans! This version is nutty and earthy, plus the cannellini beans make for a lovely creamy texture and marry beautifully with the garlic and rosemary.
Author: Jamie Oliver
An incredible salad - the striped candy cane beets are perfect with the savoury toasted seeds
Author: Georgina Hayden
This is about celebrating tomatoes in all their different flavours, colours and sizes. Any leftover dressing can be kept in the fridge and used it as a base for pasta or pizza sauces.
Author: Jamie Oliver
Think of this as a Thai-inspired spaghetti vongole!
Author: Pete Begg
Author: Georgina Hayden
Millet flakes are naturally gluten free, so a great way to get some texture in your gluten-free biscuits - these ones are delicious
Author: Anna Jones
A wonderful 'spag bol' for all lovers of game, using wood pigeon slowly cooked in tomato sauce.
Author: Gennaro Contaldo
Author: Andy Harris
Author: Jamie Oliver
In this dish, it's important to use really good olive oil. If you can't get any, then use the best you have but half the amount shown here. Think of olive oil as a feature ingredient, not just a staple....
Author: Jamie Oliver