John Gregory Smith’s speedy version of this classic Sichuan Dish.
Another very good recipe for pasta from Diana Henry.
A delicious pilaf from ” The Art of the Larder” by Claire Thomson. For the spices use a mixture of coriander, cumin, pepper, turmeric and ginger, toasting the whole spices before you grind them. You could also add some allspice or nutmeg.
A recipe from ” The Art of the Larder” by Claire Thompson.
A tasty and filling lunch or supper from Diana Henry.
A recipe which recently went viral on Tik Tok and then across the internet.
Pasta with a delicious meaty and creamy sauce from Claire Thomson
A favourite from Nigella Lawson’s ” Cook, Eat, Repeat”.
A Cajun recipe from Alzina’s kitchen in Louisiana, as shared by Yotam Ottolenghi. Serve with bread or plain rice.
A tomato and garlicky dal from Meera Sodha.
I found this recipe in ” Madhur Jaffrey’s Curry Nation” but it originates from Jagdish Kaur , chef at the Punjab’n de Rasoi in Edinburgh. The prawns need to marinate overnight.
A delicious pairing from Sager and Wilde. You could make it the main event, or serve alongside a roast.
A favourite soup from Romy Gill.
A recipe from Californian cook Samin Nosrat. Serve with steamed couscous and some roasted squash or other vegetables.
A recipe from Nigel Slater to serve with bread and cheese, ham or even sushi. It will keep for several weeks in the fridge, unless you are like my husband who could probably demolish this amount within a week or so.