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Smashed potatoes with crème fraîche and roe
Food writer Ravinder Bhogal’s smashed potatoes with crème fraîche, chives and roe (or caviar if you’re feeling extragavant) make for a seriously decadent starter or sharing dish.
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Homemade Baked Granola Bars
My family loves these baked granola bars (especially me). They turn out lightly toasted, hearty, and full of flavor. Feel free to swap in your favorite nuts, seeds and dried fruit.
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Rib of beef with onions, goat’s cheese and broccoli
Richard Corrigan’s rib of beef dinner with new-season broccoli, creamy goat’s cheese baked onions and peppery watercress makes a spectacular spring Sunday roast or Easter lunch.
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Perfect Flax Egg
Learn how to make a flax egg! This simple egg substitute is a staple for vegan baking. They work wonders in flour-based recipes that call for 1 or 2 eggs, like pancakes and muffins. However, flax eggs might not be the best option for recipes needing more than 2 eggs, like airy cakes, as they don’t provide the same leavening power.
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Easy Homemade Croutons
Making your own homemade croutons is so easy! They can be made in minutes and made with your favorite herbs and spice blends. Both dried and fresh herbs can be used in this recipe. See the notes section below for our tips.
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Easy Quinoa Black Bean Salad
Our quinoa black bean salad is hearty and delicious, thanks to its colorful veggies and bright and zesty dressing. Serve it alone or with a bit of extra protein on top. I love baked tofu or roasted shrimp!
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Perfect Asparagus Soup
My asparagus soup is unbelievably smooth and creamy, yet it’s made without a drop of cream. Instead, we blend together asparagus, potatoes, and an easy homemade broth that’s light and fragrant. It’s healthy, satisfying, and naturally vegetarian!
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Easy Chocolate Chip Banana Bread
This super moist chocolate chip banana bread is incredible. I love all the chocolate chips speckled throughout the easy batter. I always go back for a second slice!
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Spring onion soup with green oil
A seasonal twist on leek and potato, this spring onion soup has a fresher flavour. Show off by decorating it with a vibrant green oil and a crispy spring onion topping.
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Easy Peanut Butter Granola Bars
These irresistible peanut butter granola bars are a must-try! Made with simple ingredients, they’re chewy, flavorful, and packed with 8 grams of protein per bar. Perfect for a quick and healthy snack, this recipe is also vegan and gluten-free.
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Baked chicory with ham
Slightly bitter white chicory, grown in the dark as a ‘forced’ salad vegetable, is at its peak in early spring. Here, it’s wrapped in ham and cooked under a cosy blanket of cream, gruyère and parmesan. It makes a great side for roasts or can star in a veg-led dinner”
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Seriously Good Apple Salad
This apple salad with celery and fennel is one of my favorite fall salad recipes. Its creamy dressing and toasted pecans make it a perfect side dish or holiday salad!
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Pommes anna with lemon and sage
Pommes anna is a dish of thinly sliced potatoes baked in layers, similar to dauphinois. There’s no cream added, though. Instead, the potatoes are cooked in butter enriched with the wonderful flavours of sage, garlic and lemon. Perfect served with all types of meat, fish and vegetables.
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Easy Coconut Rice
Coconut rice is just as easy to make as plain rice and tastes fantastic! All we need to do is swap half of the water for coconut milk. This coconut rice is perfect for almost any dish served with plain rice. It’s perfect in rice bowls, with curries, Thai dishes, stir-fries, and as a side to chicken and fish.
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Pork stifado
Stifado is a classic Greek stew, originally made with rabbit, but often now using pork or beef. The addition of warming spices of cinnamon, allspice and clove gives it special flavour, and makes it ideal for Easter celebrations. Here the spinach is added right at the end, so if making ahead, omit it until you reheat for serving.
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Easy One Bowl Brownies
We love this easy brownie recipe made with cocoa powder, eggs, and brown sugar. These one bowl brownies are fudgy and gooey in the middle and chewy around the edges. The batter is made right in the saucepan used to melt the butter.
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