Break away from your usual roast chicken and potatoes with this version that uses the meat juices to baste a creamy dauphinoise. It’s sure to impress for Sunday lunch
Treat yourself to a nostalgic vanilla and raspberry cake, first baked in the eponymous north London district in the late 1800s, and still a British favourite
Serve this Italian-inspired take on a shakshuka for an easy brunch. If you’re not vegetarian, you could also add chorizo
Make halva using chana daal (split baby chickpeas). Infused with saffron, cloves and cardamom flavours and scattered with nuts, it’s a moreish sweet treat
Try this version of chanay ki daal for a taste of the street-food stalls of Lahore in Pakistan – black cardamom helps mimic a coal-smoked taste
Serve our fennel and rocket salad as a side – raw fennel can be fibrous, but finely slicing it before lightly pickling it in lemon juice breaks it down
Add a little more oil to this smashed cannellini bean dip, if you prefer – the more you add, the silkier it becomes
Give mac ’n’ cheese a mushroom makeover for a freeze-ahead family meal. Using dried wild mushrooms means you don’t have to wait until they’re in season
Whip up these coffee-laced chocolate pots in advance of entertaining. They’re easy to make but the flavours are pure sophistication
Avoid waste and enjoy a filling snack by using leftover sweet potatoes in this hummus recipe – it has a spicy kick thanks to smoked paprika and chilli flakes
