One-pan lamb tagine with chickpeas
Make this lamb tagine a day or two ahead to really develop the flavours. It makes entertaining that little bit easier, as all you’ll need to do is reheat it
Make this lamb tagine a day or two ahead to really develop the flavours. It makes entertaining that little bit easier, as all you’ll need to do is reheat it
Make a lovely maple and chilli glaze to brush over a leg of lamb, ready for barbecuing – a great choice when you haven’t got time for marinating
A pared-back take on kedgeree, this simple yet delicious five-ingredient recipe is also low in fat and calories
Pair sauerkraut and mustard mayo with steak to make a sensational combination. Serve with chips or mash, or make into an amazing steak sandwich
Make a minimalist version of cassoulet by slow-roasting duck legs with white beans and carrots. It’s a dish that’s big on flavour but with few ingredients
Think apple turnover made into one big pie in this super-simple pudding with a caramelised apple centre. Serve with a scoop of ice cream or double cream
Try this slow cooked harissa lamb as an alternative roast. We love the texture – it’s half-roasted and half-pulled, fork-tender but still easy to carve
Forget food waste and use up bits of limp veg to make these sensational pakoras. Broccoli, cauliflower, green beans, courgettes and cabbage also work well.
Make this stunning lamb bhuna a day or two ahead of a big family feast – slow-cooked curries are better when the flavours have time to develop.
Whip up these speedy flatbreads for an Indian-style feast. They’re like a cheat’s version of naan bread, and are great for mopping up a curry.