©Patricia Niven

Recipe: chicken shish with pea, freekeh and feta salad

‘At this time of year we celebrate the humble pea, the green queen of the spring’

Southern spread by Brad McDonald
©Andy Sewell

Recipe: jambalaya and other Southern dishes

US Deep South cuisine puts deliciousness first, while its cultural history continues to add flavour

Recipes: easy Japanese food

It’s healthy, refined, balanced — and perceived as difficult. But it can be much simpler to prepare than you think

Sesame bagel, with radish tzatziki and zaatar
©Patricia Niven

Recipe: sesame bagel, with radish tzatziki and zaatar

‘This is a great pre-dinner treat, served with some dips’

A cabbage roll with a milk foam tea
©Jasper Fry

Recipe: Beef soup rice and cabbage roll

The trio behind Bao in Soho talk about their operation and expansion

©Andy Sewell

Recipe: crab cakes with Thai slaw

‘They are made with excellent little packets of white and brown meat, freshly caught in my local supermarket’

Steak fattoush
©Patricia Niven

Recipe: steak fattoush

This is one of the quickest, smartest and tastiest things you can do to a steak

Rhubarb, pomegranate and labneh cheesecake
©Patricia Niven

Recipe: rhubarb, pomegranate and labneh cheesecake

‘This extravagant cake came about as an exercise in frugality’

Asparagus and tomatoes with tonnata sauce
©Andy Sewell

Recipe: asparagus and tomatoes with tonnata sauce

‘Cooking tuna to the same melting consistency and cooked all the way through is not so easy. But I think I’ve cracked it’

Baked artichokes
©Patricia Niven

Baked artichokes

‘We cannot think of a better way to start a meal than steaming artichokes with something simple to dip them in’

Hogget heaven

An early Easter feast of shoulder of lamb, followed by ginger custard tart with rhubarb

Recipe: potato and apple fritters with apple compote

‘Salty and sweet, crisp and tender, slightly naughty but plenty nice, and they possess the magical ability to make my wife happy’

Recipe: lamb and tomato tagine

‘On a rooftop in Marrakech at dusk, you begin to understand what a tagine is all about’

Recipe: leek and pancetta lasagne

‘Early March is hardly the peak time for vegetables but leeks are superb at the moment and worth a dish in their own right’

Recipe: green shakshuka (or green eggs)

The Honey & Co chefs on how to turn eggs and whatever green leaves and herbs you have lying around into a tasty treat

Recipe: lentil stew with burnt aubergine and zehug

Simple and sustaining, this assembly of warm lentils and healthy toppings is welcome at any hour

Recipes: steamed brill with romanesco, roast pineapple with pain perdu

Perfectly paired for Valentine’s night: a steamed fresh fish and a very rich pud

Recipes: pistachio and cranberry cake and dried fruit and spice cake

The Honey & Co chefs grew up on ‘English cake’ but not quite as the English know it — a cherry and orange loaf perfect for exotic spice and fruit

Recipe: Anglo-Chinese pheasant dumplings

Filled with game and pork belly, these English twists on ‘jiaozi’ dumplings are a wintry delight

Honey & Co: celeriac mafroom

An innovative version of the north African dish


Martin Sandbu

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