Rowley Leigh's cuttlefish stew with beets, chilli and orange
©Andy Sewell

Cuttlefish stew with beets, chilli and orange

I know nothing marine that stands up to long cooking or yields so much to a stew as the cuttlefish

Rabbit with orecchiette
©Andy Sewell

Rabbit with orecchiette

I was shown a magnificent plump rabbit. After consultation with my host I resolved that we needed three such beauties

Mussels and potatoes

Near the Puglian coast, in not much more than a Portakabin, we sat down to the piscine feast of our lives

Apricot galettes
©Kate Fichard

The Paris baker: apricot galettes

Sweet, golden-coloured fruit and the lightest of pastry combine to make a mouth-watering treat

Strawberry pie

Strawberry pie

While unlikely to be perfect, this pie is as good a taste of an English summer’s day as you could hope for

Raspberry cream profiteroles
©Kate Fichard

The Paris baker: raspberry cream profiteroles

The lightness and tender crispness of these pastries are what makes them special

Rowley Leigh's cecina and French bean salad
©Andy Sewell

Cecina and French bean salad

Chickpeas are the common denominator, whether you are eating garbanzos in Valencia or socca in Nice

Cherry, pistachio and coconut cake
©Patricia Niven

A taste of the Middle East from Honey & Co’s chefs

Itamar Srulovich and Sarit Packer live and cook in London but miss their native Israel and its food. These recipes are reprinted from their cookbook

Brooklyn Farmacy & Soda Fountain co-owner Peter Freeman
©Jason Andrew

Summer food: Return of the soda fountain

The owners of a busy Brooklyn outfit explain why this fixture of 1950s America has re-emerged – and suggest two old favourites to froth up at home

Arroz con langosta
©Felicity McCabe

Spanish gold: exclusive recipes from chef Sam Clark

The chef at Morito in London revisits the flavours of her journeys to Spain in five recipes

The Paris baker: honey & walnut cheesecake

Ricotta, honey and toasted walnuts transform the classic cheesecake

Tomato, fennel and anchovy tart

There are times when the contents of a tart require a strong casing to keep them in line

Spinach sformato with chicken livers

‘The sformato is a noble edifice – a typical example of the Italian urge to give classical form to even the simplest ideas’

The Paris baker: strawberry shortcake

The strawberry season is upon us, and what better way to enjoy it than with shortcake?

Guinea fowl all’arrabiata

‘Arrabiata is usually applied to pasta but fish, meat and poultry can all be made quite angry when cooked in this way’

The food of love

At their ‘crazy, sexy, noisy’ London restaurant Honey & Co, husband and wife Itamar Srulovich and Sarit Packer cook up the rich and fragrant flavours of the Middle East

Two recipes with broad beans

‘Broad beans are the sophisticate’s favourite vegetable, even more than fresh peas’

Squid, celery and tomato salad

‘Squid must either be seized very briefly with a fierce heat or gently braised for a long time and with enough liquid to slowly become tender’

Rosé jelly with rose petals, rhubarb and gariguette strawberries

‘To many, jelly is nothing more than a distant memory from children’s parties. It means a bit more to me’

Tortilla with wild garlic

‘Wild garlic can add great value but, as with most powerful aromatics, a little moderation is required’