The TelegraphRecipes One-pot pasta with tomato and chorizo recipeThe Telegraph - By Darina AllenEverything cooks in the same pan for this dish, which is a delicious combination of tomatoes, chorizo and cream, with the pasta added to the stock to cook through. Start a 30-day free trial for unlimited
The TelegraphHoney Moroccan chicken tagine with tomatoes and honey recipeThe Telegraph - By Darina AllenThis wonderful dish was made for us by Claudia Roden when she was guest chef at Ballymaloe Cookery School. Mountains of tomatoes reduce to a thick sauce, and the honey comes in at the end. Prep time: minutes
The TelegraphRecipes Red lentil soup with turmeric and masala yogurt recipeThe Telegraph - By Darina AllenThis soup was inspired by one I loved at the Little Fox in Ennistymon, Co Clare. I’m not sure how they made it, but here is my interpretation. It’s made in minutes, is really sustaining and super-delicious.
The TelegraphRecipes Cod, hake or haddock with dill and pangrattato recipeThe Telegraph - By Darina AllenA master recipe that can be used for almost any round fish, such as cod, pollock, ling, haddock or grey sea mullet. This can be cooked ahead and reheated – just make sure there’s lots of cheese sauce,
The TelegraphRecipes Soda bread pizza with chorizo and mozzarella recipeThe Telegraph - By Darina AllenI can’t tell you how many times this soda bread pizza base has come to the rescue when I needed to whip up a dish of something filling and delicious in no time at all. It can be as simple as a topping
The TelegraphRecipes Vegetable and tofu curry recipeThe Telegraph - By Darina AllenYou’ll love this curry – even ardent curry haters can’t get enough of this deliciously spiced dish. It’s also an excellent base for other additions, such as chunks of cooked potato. Start a 30-day free
The TelegraphCheese Potato gnocchi with pumpkin, ricotta and smoked cheese recipeThe Telegraph - By Diana HenryPotato gnocchi can be served with both light and heavier sauces: a simple tomato one, a ragù of spicy sausage, a creamy one made with gorgonzola and scattered with toasted walnuts… there are so many possibilities,
The TelegraphFennel Gnocchi alla romana with braised lamb and fennel recipeThe Telegraph - By Diana HenryThese are made of semolina cooked with milk, mixed with eggs and cheese, spread out to cool, stamped into rounds and baked. They sound stodgy, but, again, can be light. The eggs make them puff up and surface
The TelegraphMustard Chicory salad with honey- mustard dressing recipeThe Telegraph - By Melissa HemsleyThis healthy, throw-together salad makes a vibrant side dish or starter before the main course. Whisk together the dressing ingredients with some seasoning until smooth, or shake in a jar. • Halve the
The TelegraphRecipes Spiced baked apples with coconut and orange zest recipeThe Telegraph - By Melissa HemsleyTo celebrate the best of the season’s fruit, combine apples with the fragrant spices of a mince pie (is it too early to say mince pie?!) and just add butter – the ultimate comfort ingredient. Start a free
The TelegraphRecipes Friday night dinner: Tomato risotto with marinated feta and green sauceThe Telegraph - By Eleanor SteafelAll the poetry about autumn talks of rust coloured leaves crunching underfoot, rosy skies, fallen apples and the scent of cinnamon. It’s a nice thought but as it’s now been raining for approximately 37
The TelegraphCauliflower Cauliflower cheese with roasted squash, sage and hazelnuts recipeThe Telegraph - By Melissa HemsleyFor me, the phrase ‘comfort food’ inspires visions of feel-good and satisfying suppers: autumn root veg and hearty bakes oozing with golden, melting cheese. This classic side dish of cauliflower cheese
The TelegraphBrussels Brussels sprout leaves with raisins, almonds and sherry recipeThe Telegraph - By Diana HenryBlanched or fried, sprout leaves are great tossed with other vegetables, adding both texture and colour. Sprouts aren’t just for Christmas Day. These are for any day. Prep time: 10 minutes, plus 20 minutes
The TelegraphChocolate Chocolate blackout cake recipeThe Telegraph - By Sarah Leahey-BenjaminThe ultimate chocoholic's dessert: a rich three-layer cake with chocolate-custard icing. For those who don't like fruitcake, this is the perfect alternative pudding option to serve at Christmas. Prep 20
The TelegraphRecipes Pumpkin, spinach, feta and preserved lemon pie recipeThe Telegraph - By Diana HenryThis pie combines pumpkin, spinach and feta with fantastic results – a wonderful vegetarian meal to try. Scatter over some chopped parsley and preserved lemon to finish. Prep time: 20 minutes | Cooking
The Telegraph Frightfully good pumpkin recipes: what to do with leftover Halloween gourdsThe Telegraph - By Pip SloanMarker pens, knives and candles at the ready - pumpkin carving season is here. Originating from the Gaelic Samhain Festival or 'Feast of the Dead', in preparation for which people would carve turnips ward
The TelegraphFood (UK) Roast butternut squash and beetroot panzanella recipeThe Telegraph - By Flora SheddenRoast squash and wedges of beetroot are tumbled in with bitter leaves and toasted chunks of bread for a hearty, autumnal salad that is as delicious as it is colourful. Preheat the oven to 200C/180C fan/Gas
The TelegraphRecipes Pumpkin and pecan loaf recipeThe Telegraph - By Flora SheddenAn autumnal cake made with pumpkin purée and a warming mix of vanilla, cinnamon and nutmeg. Leave plain or decorate however you like, with simple icing, toasted nuts and freshly grated orange zest. Preheat
The TelegraphRecipes Toffee apples recipeThe Telegraph - By Flora SheddenI usually use Braeburn apples for flavour here but Granny Smiths work well too. Finish them with a sprinkle of sea salt or even some sesame seeds. Place the apples in a bowl of boiling water and allow
The TelegraphVinaigrette Vegetable slaw with sesame vinaigrette recipeThe Telegraph - By Angela HartnettMy vegetable slaw is an alternative to a creamy mayonnaise coleslaw; opting for Asian-style sesame oil adds nuttiness, and raw vegetables have more crunch and texture. I find it lighter and tastier, and
The TelegraphRecipes Vegan leek and celeriac filo tart with marjoram recipeThe Telegraph - By Angela HartnettFilo brushed with oil is a versatile vegan alternative to butter pastry. For me, marjoram works especially well with celeriac in this tart: it’s a powerful herb, which adds a wonderful floral note. Preheat
The TelegraphRecipes Beetroot and Bramley apple soup recipeThe Telegraph - By Angela HartnettI use sunflower or groundnut oil for beetroot soup, because olive oil can be quite powerfully peppery – you don’t want it competing with the strong, earthy beetroot flavour, although a little acidity Bramley
The TelegraphCardamom Roasted carrots with cardamom and star anise recipeThe Telegraph - By Angela HartnettI have to give credit for the roasted carrots, spiced with cardamom and star anise, to my husband, Neil Borthwick. We call them “forgotten carrots”, because you put them in the oven and forget about them.
The TelegraphChocolate Chocolate panna cotta with passion fruit recipeThe Telegraph - By Stephen HarrisI was working on this idea of a just-set, slightly blancmange-like chocolate milk for this dessert when I had to ask myself the question: how does one exaggerate or emphasise the taste of chocolate? I
The TelegraphBreakfast How to make fresh egg pasta from scratchThe Telegraph - By Vicky BennisonThe nonna way is to decide on how many eggs you are going to use, and use one handful of flour for every egg. This handful equates to 100g of flour per egg. Allow 100g of 00 flour (or plain flour) per
The TelegraphItalian Food Pici pasta with garlic tomato sauce recipeThe Telegraph - By Vicky BennisonPici – long, hand-rolled and thickish strips of pasta – are made with a pasta recipe that uses water instead of eggs in the dough. Prep time: 30 minutes, plus time to make the fresh pasta dough | Cooking
The TelegraphFood Cappelletti in meat stock recipeThe Telegraph - By Vicky BennisonCappelletti means “little hats”, and they have been made since medieval times. They used to be a Christmas Day treat, but now they are enjoyed all year round. For the filling, these call for equal quantities
The TelegraphPasta Strapponi pasta with porcini mushrooms recipeThe Telegraph - By Vicky BennisonStrapponi are hand-torn pieces of pasta, ripped any which way; these ragged bits of pasta are also called straccetti. If you can only find dried porcini mushrooms, then use fresh mushrooms of a different
The TelegraphRicotta Spinach and ricotta gnudi recipeThe Telegraph - By Vicky BennisonGnudi means nude, and it alludes to these dumplings being pasta-less – they are ravioli without their coats. You will need to buy two pots of ricotta – usually about 200g net weight each – because the
