Stir-fried squid
©Tamin Jones

Recipe: quick stir-fried squid

Squid doesn’t have to be tricky — or rubbery. Just criss-cross with a knife, stir-fry speedily with a few aromatics and enjoy

Sea bass in lotus leaf
©Tamin Jones

Recipe: baked sea bass in a lotus leaf

In China, the lotus plant signifies fertility but it also has abundant possibilities and a bewitching fragrance for the cook. By Fuchsia Dunlop

An illustration for Sicilian kitchen
©Luke Best

Sicily and Rome: two journeys, two kitchens

Living with a Sicilian in Rome, Rachel Roddy‘s immersion into Italian food culture was flavoured with fennel, figs and salted ricotta. Returning to the island itself, they found glorious ingredients but fading traditions

A composite image of recipes using wine
©Katerina Kalogeraki

Food from the vineyards

Former harvester Rosi Hanson shares some rustic favourites

Cotechino and mostarda soup dumplings
©Emli Bendixen

Dumpling recipes

All over the world, the best things come in small packages, says Bocca di Lupo’s chef-patron Jacob Kenedy

Tim Hayward and his DIY duck press
©David Loftus

The à la car menu

Research for his new book ‘The DIY Cook’ involved deconstructing all kinds of classic dishes

Moroccan chicken salad
©Andy Sewell

Recipe: Moroccan chicken salad with fennel, cherry tomatoes and salt lemons

Till discovering this dish, I had not found a chicken salad I really liked

Gazpacho and sardines on toast
©Joakim Blockstrom

Modern translations of classic Spanish dishes

Barrafina’s executive chef shares more ways to put a mouth-watering spin on traditional Spanish fare

Cuttlefish with chickpeas in ink sauce
©Joakim Blockstrom

Gutsy recipes from Barrafina

Lunch ideas from Basque-born chef Nieves Barragán Mohacho

Kubaneh
©Patricia Niven

Honey & Co: Six recipes for baking bliss

Brighten up your mornings with breakfast treats from Itamar Srulovich and Sarit Packer

Recipes with leftover bread

Among the pleasures of a good loaf is the chance to cook with it even when it’s past its peak

Recipe: hake with potatoes and paprika

‘When it is fresh and the meat has an almost translucent, rosy whiteness, it is magnificent’

Recipe: apricot and almond tarte fine

‘You must cook these mealy and dry fruits, and they will indeed become melting’

Perfect picnic planning

Jacob Kenedy, chef-patron of Bocca di Lupo, offers some picnic recipes in the first of an occasional series of guest columns

Recipe: belly pork with fennel

‘There is porchetta in most parts of Italy, even if there seems little agreement on what goes into it’

Recipe: strawberry rosé jelly

‘I would smuggle packets of condensed jelly — dense, sweet and chewy — out of my mother’s larder’

Recipe: petits pois à la française and petits pois à l’anglaise

‘Tinned or frozen ones never dilute the pleasure, nay excitement, to be had from a bag of fresh peas’

Recipe: Prawn cocktail

‘I have never been crazy about Marie Rose sauce’

Recipe: chicken risotto with nettles

‘The feral and ferrous quality of nettle leaves is a good counterpoint to dairy ingredients’

Recipe: white asparagus with carrot purée and sorrel

‘I do not particularly want to see Twitter pictures of blueberry muffins or eggs Benedict that somebody is about to enjoy’

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