Recipes

Meals & Dishes

Chard potato and chilli saffron omelettes with yogurt

Chef Ben Tish shares his recipe for a filling omelette, packed with herbs and greens and served with plenty of chilli and yogurt.

Meals & Dishes

Leftover pasta frittata

Leftover spaghetti is the carb hero of this robust omelette – a bit like potatoes in a Spanish tortilla. This versatile frittata is the perfect vehicle for any leftover pasta and veg.

Ingredients

Lamb chop platter with cheesy potato skins

“This is a great feasting dish for sharing with friends: a big pile of rosemary lamb chops, garlicky cheesy potato skins and some seasonal asparagus on the side,” says food writer Elainea Emmott.

Meals & Dishes

Green shakshuka with feta and herbs

This ‘green’ shakshuka recipe from cookbook author Ruth Nieman is a verdant adaption of the popular Middle Eastern breakfast, made from a medley of greens and fresh herbs, topped with salty feta, a drizzle of olive oil and coriander leaves.

Ingredients

Beef carpaccio with pickled pear and parmesan mayonnaise

You can prepare the pear up to 24 hours ahead. You can also slice the beef up to 2 hours ahead, then arrange on sheets of baking paper, stack them up and store in the fridge. All you have to do is transfer onto plates, mix the parmesan mayo, then garnish before serving.

Meals & Dishes

Homemade mayonnaise

Homemade mayo is a completely different beast to the bleached white, stiff stuff in the shops. It’s so good, in fact, that it can become the star of the show – as you’ll discover when you make our foolproof homemade mayonnaise recipe. Whether you whisk by hand or use a food processor or a stick blender is up to you.

Meals & Dishes

Cottage cheese Turkish style eggs

Inspired by Turkish eggs, which are served on a bed of labneh or thick yogurt, this version uses cottage cheese instead. The poached eggs are complemented by cottage cheese flavoured with dill and lemon, and finished with a drizzle of simple spiced butter.

Meals & Dishes

Eggs florentine

Don’t leave this beautiful brunch to the professionals. Eggs florentine is the ultimate weekend indulgence and a great showcase for your culinary talents. Nothing beats proper hollandaise and a freshly cooked muffin!

Ingredients

Lamb chops with chermoula and giant couscous

Treat yourself to a springtime lamb chop dinner. This giant couscous salad is packed with sun-dried tomatoes and olives, topped with charred tenderstem broccoli and tender chops and finished with herby chermoula sauce.

Meals & Dishes

Artichoke and crisp frittata

Crisps in a frittata?! It really does work – and if you don’t believe us, believe legendary El Bulli chef Ferran Adrià, who was the first to popularise it. We’ve added creamy artichokes and a zingy side salad to cut through the richness.

Ingredients

Lamb ragù

Slow-cooked lamb shoulder makes the perfect base for a rich and meaty sauce for pasta. It can be made a couple of days ahead, letting the flavours meld. The boned shoulder is cooked as a whole piece, then shredded into the rich sauce.

Meals & Dishes

Artichoke and barley salad with soft boiled eggs

Combining hot and cold ingredients creates a robust warm salad, perfect for spring. Charred artichokes form the base of the meal, with a dressing made from their oil to make sure there’s no waste.

Ingredients

Lamb and buckwheat stuffed cabbage

Debora Robertson’s lamb and buckwheat stuffed cabbage recipe is inspired by some of the cabbage-y winter delights she ate while living in Moscow.

Meals & Dishes

Dippy egg with cheesy pancetta soldiers

Upgrade the classic dippy egg by serving it with cheesy pancetta soldiers. This weekend breakfast takes the boiled egg up a notch and is well worth a little extra prep time. Next time: Try avocado on rye with a crispy-edged fried egg.

Ingredients

Caramelised coconut beef

Inspired by Indonesian rendang and Thai massaman, this intensely rich and fragrant braised beef is a favourite-in-the-making. It’s all down to the coconut milk, which is gently reduced and caramelised during cooking.

Ingredients

Herby tamarind lamb with baked jollof rice

This tamarind and herb-stuffed lamb leg with baked jollof rice recipe is a celebratory Senegalese-inspired one-pot by award-winning author and chef Lerato Umah-Shaylor – see Know-how for more about the background of the dish. Use a metal roasting tray if possible – ceramic and glass ones may mean the rice needs longer to cook.

Recipes

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