A side dish of brown Basmati rice flavoured with saffron, cinnamon, almonds, lemon and onions.

Cauliflower and broccoli baked with bechamel, walnuts, blue cheese, and a breadcrumb topping.

A simple, light vegetarian pasta that is extremely quick to make.

How to butterfly a whole chicken and roast it with Singapore-style spice paste.

Charred Brussels sprouts served with pancetta, preserved lemon, almonds and butter.

Chicken tender burgers on brioche buns served with Sauce Remolade.

Gabriella Llamas’ classic dark chocolate olive oil mousse.

Flaky puff pastry with smoked white fish, peas and a classic sofritto, for a comforting, economical midweek meal.

An old-fashioned French way to serve fish with butter, lemon, capers and parsley.

Apple and red cabbage with balsamic and brown sugar make a sweet‑and‑sour side, ideal with pork or other protein.

An easy steak sandwich inspired by a Reuben, using high-quality ingredients.

A classic French Tarte Tatin using pears instead of apples.

The classic Caesar salad with anchovy and lime dressing.

An easy guide for making fresh egg pasta at home.

Prawn and white fish cakes served with fresh vegetables and spicy dipping sauce.

A Portuguese take on classic cottage pie, with chorizo, wine, and spices.

Pan-fried chicken meatballs are combined with a rich tomato sauce. Making a little bit of good quality organic meat go a long way.

Classic French profiteroles filled with whipped cream and covered in chocolate ganache.

A simple white fish crudo with fried capers, tomato, and lemon zest.

A healthy, vibrant mixture of vegetables with sheep’s feta and olive oil, based on dishes found in Crete.