Food and drink
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find something to cook
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From rich corn tikkis to a flavourful take on mushrooms and greens, these simple dishes are an ideal project for a lazy weekend morning
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Colourful, caramelised, chewy wings to warm up a winter’s evening. By Nigel Slater -
An olive oil tasting on Zoom takes an unexpected turn to a moist, moreish apple cake -
Vada pav – spiced potato balls in a soft roll – is the quintessential Mumbai street food. BBC presenter Leyla Kazim devours the city’s best -
Mussels are relatively cheap, but they scrub up very well: this dish oozes opulence with its rich Asian aromas
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Long-lasting and versatile ingredients will see us through the winter – grains, pulses, warming spices – and remember to make good use of the freezer -
If you’ve ever cooked Asian food and had the result go horribly wrong, you can probably blame your choice of soy sauce. But a little knowledge goes a long way -
Regulars
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Let’s travel again (at least in our kitchens): to South America, for arepas stuffed with feta, chilli and avocado, and then to west Africa for deep-fried plantain fritters
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Three enterprising recipes for fried tortilla wraps, or ‘foldies’: leftover bolognese and mozzarella, halloumi and sauerkraut, and a sweet-toothed take on eggy bread -
Cubes of pork fillet skewered with bay, spices and chunks of stale bread to soak up the juices -
The delicate flavour of lamb offal is perfect for making faggots -
Cheaper cuts of meat are often the ones that give the most melt-in-the-mouth results
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End your meal on a high with this light, airy dessert infused with Indian spices -
Crisp, chewy tahini cookies, a winning fudgy brownie recipe, and peanut butter and jam thumbprint bakes. It’s snack time! -
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A classic winter’s evening veggie feast as warming as it looks. By Nigel Slater -
Brilliant vegetarian recipes from One: Pot, Pan, Planet, including tofu pad thai, saag aloo shepherd’s pie and rhubarb fool -
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A sharp, energising proper pickle, and an apple treat served with custard and cream. By Nigel Slater -
Pancake day is upon us, but don’t feel restricted to sugar and lemon juice. Celebrated chefs, including Heston Blumenthal and Ravinder Bhogal, share their suggestions -
A decadent, twice-cooked winter dessert that is more than worth the wait
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Haddock tarragon pie, baked salmon with miso and lime, prawn cakes… fish and shellfish dishes with deep flavours -
Looking for a substitute for mash or pasta? Turn to cornmeal, an Italian store-cupboard essential. Here’s how ... -
A three-course showpiece to prep in advance, so you can spend more time with your better half: burnt aubergine with feta and harissa oil, prawns in vanilla and rum butter, and a chocolatey coffee mousse to finish
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Cong you bing are coiled spring onion pancakes that are common across China – and irresistible dipped in sesame or sweet-and-sour sauce -
Bold North African spices warm the heart in a fragrant soup that’s perfect for a chilly winter evening -
Three old favourites reimagined: prawn cocktail crumpets, fish ‘sausage’ rolls and butter-filled kiev made with hake -
January is a fitting time to get inventive with those tins you have in the kitchen cupboard: knock together a tonnato dip or an umami-rich chickpea salad, and some fried apple dumplings for afters
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Broccoli stalks are often discarded along with the peelings and roots, but in this warming, cheesy gratin, they’re the stars of the show -
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Have a lie-in, work up an appetite, then get creative in the kitchen -
There’s more to Seville oranges than marmalade. Make the most of their brief season by turning them into this toast-topping, cake-covering citrus spread -
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Spring’s around the corner, so it’s the ideal time to enjoy this refreshingly British combination of gin, elderflower and earl grey tea -
A great Japanese twist on the whisky sour -
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