Recipes Spiced lamb and apricot cous cous recipeThe Telegraph - By Angela HartnettRipeness is the most important element to get right for this dish. The riper and more flavoursome the fruit, the better it'll taste. In a large hot pan, heat the vegetable oil and butter until the mix
Feta Charred peach, feta and olive salad recipeThe Telegraph - By Angela HartnettPeaches should be firm on the outside, with a slight springy softness. I’ve paired the peaches with feta and olives to provide a saltiness that balances brilliantly with their sweetness, while charring
Blackberries Confit duck leg salad with blackberries and chicory recipeThe Telegraph - By Angela HartnettIt’s traditional for blackcurrants and blackberries to be paired with duck; elderberry is another classic option. You might also often find tart, sharp or sweet fruits and berries in a sauce or a jelly.
Watermelon Roast pork with watermelon and chilli salad recipeThe Telegraph - By Angela HartnettI was inspired by Lee Tiernan at Black Axe Mangal to put roasted pork with watermelon. The freshness of the watermelon and the chilli and spice cuts through the fattiness of the pork. Preheat the oven
Fennel Roast chicken thighs with orange, fennel and pomegranate recipeThe Telegraph - By Madeleine ShawEvery element of this dish contributes to making it easy to eat, easy to digest and – most importantly – easy to enjoy. Preheat the oven to 200C/180C fan/Gas 6. • Zest the orange, and cut it into eighths.
Frying Tropical ham with glazed grapefruit and pineapple recipeThe Telegraph - By Catherine PhippsTing is a grapefruit-flavoured soft drink from the Caribbean that can be found in some supermarkets and Caribbean grocery stores. I like the close, dense texture it produces for the ham, and the cooking
Recipes Grilled sea bream with cauliflower purée and antiboise sauce recipeThe Telegraph - By Marc Fosh• To make the sauce, mix all the ingredients together and set aside. • Preheat the grill to medium.... Start a 30-day free trial for unlimited access to Premium articles Register for free and access one
Tarragon Mediterranean roast chicken recipeThe Telegraph - By The Hairy BikersTuck into this with some salad and a heap of crusty bread to dip into the juices. Prep time: 15 minutes | Cooking time: 1 hour 20 minutes, plus 20 minutes resting time Start a 30-day free trial for unlimited
Steak BBQ rump steak with chimichurri and charred chicory recipeThe Telegraph - By Clodagh McKennaThe flavours of chimichurri add a massive burst of freshness, heat and saltiness to the beef. You can use it with meats or over halloumi. Start a 30-day free trial for unlimited access to Premium articles
Coriander Slow-roasted pork shoulder with garlic, citrus and coriander recipeThe Telegraph - By Alison RomanPork shoulder is nearly impossible to mess up, so it’s ideal for anyone who’s unsure about cooking such a large piece of meat. The juices are citrusy and remind me of my favourite Cuban restaurant when
Rabbit in white wine (coniglio alla vernaccia) recipeThe Telegraph - By Katie Caldesi and Giancarlo CaldesiThis is a perfect example of Tuscan cooking where the meat becomes so tender that it falls off the bones, and the sauce is rendered down to an intense, umami-filled goo ready to be collected with pieces
Caster Sugar Classic cherry turnovers recipeThe Telegraph - By Stephen HarrisThe cherries that are used are likely to be sweet ones as they are most readily available. If you can find sour cherries than omit the citric acid. Start a 30-day free trial for unlimited access to Premium
Sandwiches Smoked mackerel, egg and creamy spiced slaw sandwich recipeThe Telegraph - By Diana HenryAdding mango chutney to this might sound odd, but it is delicious. The whole thing is kind of like kedgeree in a sandwich. Start a 30-day free trial for unlimited access to Premium articles Register
Sandwiches Ginger chicken with quick pickled veg and miso mayo sandwich recipeThe Telegraph - By Diana HenryThis might have Japanese ingredients – the miso in the mayo – but it’s inspired by the American approach to sandwiches. My teenagers polish these off in silence (well, through murmurs of, ‘These are amazing’).
Anchovy Anchovy, black olive and tomato baguette recipeThe Telegraph - By Diana HenryThis is the quintessential simple sandwich, a bit French, a bit Italian. The assertive ingredients – the olives and anchovies – are chosen because they are so strongly flavoured, and for how that contrasts
Seafood Friday night dinner: Seafood paellaThe Telegraph - By Eleanor SteafelOnce a year, my dad makes paella. I say he makes paella, what he actually does is stand behind a large paella pan, balanced precariously on a gas burner in the garden, and dole out instructions. “Can get
Yogurt Tonight's dinner: Quick aubergine and tomato curryThe Telegraph - By Eleanor SteafelIn the hierarchy of quick dinners, a warming vegetable curry jostles pasta for the top spot. Ready in minutes, as simple or elaborate as your palate desires and your corner shop allows, they are among
Feta Tonight's dinner: Pasta with radicchio, balsamic and fetaThe Telegraph - By Eleanor SteafelThe most moreish dishes are often those which hit all the major flavour notes at once. Heat to balance sour, bitterness to tone down sweetness, sharp citrus to cut through fat. The most satisfying plates
Asparagus Folded eggs with asparagus and lemon salsa recipeThe Telegraph - By Madeleine ShawSince discovering the technique of folding eggs I have never looked back; it creates the most wonderful velvety texture. The more you love your eggs, the more they give back. Always go for pasture-raised
Bread Spicy, lemony, herby sardines on toast recipeThe Telegraph - By Signe JohansenBuy the best tinned fish you can afford – supermarket own-brand ones are usually great. Toast the bread until crispy and golden. Rub the cut sides of the garlic clove vigorously all over the crusty bread
Sweet Potatoes Veggie breakfast tomato and mushroom tray bake recipeThe Telegraph - By Megan Hallett and Nicole JardimWhile pancake stacks and sweet bowls of porridge are all well and good, there is a lot to be said for a decent full English veggie breakfast. The kind of veggie breakfast where each individual component
Garlic Edamame beans on toast with lemon and chives recipeThe Telegraph - By Katy BeskowFrozen edamame beans are available from many large supermarkets. They are very versatile, so keep a handy bag in the freezer. Garlic, lemon, and chives season edamame beans beautifully in this modern on
Granola Coconut jumbo oat granola with charred stone fruit recipeThe Telegraph - By Eleanor MaidmentThis is a brilliant granola, not too sweet and perfectly crisp. The joy, of course, is adapting the recipe according to whatever leftover packets of seeds, nuts and dried fruit you have in your cupboards.
Apple Cider Vinegar Gluten-free crispy waffles recipeThe Telegraph - By Danielle WalkerThese go extremely well with fried chicken for an indulgent breakfast. Preheat a waffle iron to medium-high. In the bowl of a stand mixer fitted with the whisk attachment, or using an electric handheld
Onions Smoked fish tartine with charred caper and red onion relish recipeThe Telegraph - By Eleanor MaidmentRed onion, smoked fish and cream cheese is a heavenly combination: it’s oily, salty, sharp and creamy. Charring the capers and red onion adds a little extra flourish. If the capers are wet, pat them dry
Chickpeas Vegan chocolate mousse recipeThe Telegraph - By Elly PearAquafaba is the liquid found in a tin of chickpeas – the water they’ve been cooked in. It can be whipped up to emulate egg whites in recipes including meringues and mousses (you’ll need a stand mixer this
Turmeric Turmeric and cinnamon French toast with figs recipeThe Telegraph - By Elly PearGolden milk – the ultimate Ayurvedic drink made with turmeric, black pepper, cinnamon and other spices – is caffeine-free, warming and delicious. I’ve used the same flavours in this recipe, which makes
Chickpeas Aubergine, tomato and chickpea traybake recipeThe Telegraph - By Elly PearThis super-easy, quick traybake is equally good eaten cold as it is hot, so is fab in lunchboxes. It’s also an excellent make-ahead dish as it both freezes and reheats well. If you can’t find rose harissa,
Potatoes Vegan chickpea and carrot frittata recipeThe Telegraph - By Elly PearI always put potato into my regular egg frittatas, but the gram flour used here (to make this dish protein-rich for vegans) can be quite dense so keeping the filling potato-free makes it a little lighter.
