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Make sure you source really good fish still on the bone — magic is sure to happen
How to turn the classic open sandwich into a flavourful feast
When the heat’s on, this concoction of roasted peaches, snowy ice shavings and rose syrup is an icy enticement
An eat-anytime riot of textures and flavours, with lentils, rice and sweet-savoury vegetables
A winning triumvirate of lemon, pine nuts and olive oil
Buttered potatoes are much closer to heaven than to earth
Milky-soft semolina with sharp, sweet fruit — the perfect comfort food
Grilled prawns and watermelon with feta and chilli; grilled stone fruits with a rose-and-rosemary syrup
After a visit by Nancy Singleton Hachisu, Japanese cooking has never been so easy
A quick but classy dish — waistcoated waiters and copper pans not included
This humble dish turns into something so special and moreish
A dessert inspired by the legend of a protofeminist Egyptian slave girl
Here’s a foolproof dessert for people who don’t bake
‘Warm, sweet spicing, plenty of vegetables and good meat on the bone – this made us feel a whole lot better’
‘This mash-up of Easter traditions — rich bread and lamb — makes a magnificent centrepiece’
‘Once the rice has been cooked, there is a moment of magic when the lid is lifted’
‘Ramsons have the mouth-warming bite of raw garlic but with a green, vegetal note’
‘This vegetable thrives in cold weather and populates farmers’ markets from January to March, like a prelude to spring’
‘Good olive oil is key to this dish’s success — it’s what gives the whole thing its character and flavour’
‘This dish works a treat and has now become our Sunday morning staple’
Individually, the biggest impact we can make on global warming is to opt for a vegan diet
‘Of all the citrus fruits, pomelo has the perfect balance of sweetness, sourness and bitterness’
‘The result is deeply savoury, slightly sweet and wholly delicious’
‘Plenty of texture keeps the palate interested — and keeps you going back for just one more’
‘It’s as wholesome as a cake could be, but as indulgent as a cake should be’
