Chocolate-chip cookie ice-cream sandwiches

Kids can help cook these chewy American-style biscuits – use two of them to squish vanilla ice cream into a hand-held treat

Slow-roast chicken with homemade gravy

This can’t-go-wrong roast chicken makes a great meal for Mother’s Day – the kids can get involved too

Slow-roast lamb with cinnamon, fennel & citrus

For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe

Slow-cooked tomatoes with basil

Great as a dinner party starter and bursting with summer flavours

Granny Cook’s Christmas pud

If you prefer a lighter, fruity Christmas pudding, share Sarah Cook’s family recipe, which makes three sizes of pud

Wild rabbit slow cooked with rosemary, olive oil & garlic

The confit-style cooking in plenty of good olive oil creates meltingly soft rabbit, which is great value in autumn

Slow-cooked lamb with onions & thyme

Five ingredients, one pot, no effort. This meltingly tender lamb dish is satisfyingly rich, and virtually cooks itself

Lemongrass & ginger baked chicken rice

Fragrant baked rice with tender chicken, this recipe is a grab-and-cook meal which means you can prep it in advance ready to cook whenever needed. Simple and delicious

Air fryer boiled eggs

Swap the hob for the air-fryer to make boiled eggs. Simply reduce the cooking time for soft-boiled, or cook longer for hard-boiled

Mozzarella & pickled radicchio

I have adapted this recipe from my mate James Ferguson. He used to cook it at the Towpath Cafe on London’s Regent’s Canal, where he served the mozzarella with some lovely pickled radicchio and pangrattato breadcrumbs, and it was delicious. You had the gentle softness of the cheese and the silkiness of the radicchio with a lovely toasty crunch on top. For this recipe I would always pick a buffalo mozzarella over a burrata.

Pineapple pulled pork

Contains pork – recipe is for non-Muslims/non-pork eaters.

Use a slow cooker, if you like, to make this pulled pork. Pork shoulder is a budget-friendly cut, so it’s a great way to feed a crowd without breaking the bank

Whole trout with almond & herb stuffing

We cooked this dish after [my husband] Neil had been out fishing and had caught a fresh-water trout. It’s the stuffing that makes this such a delicious dish; just soften onions and garlic in butter and mix it with the breadcrumbs, fresh herbs, almonds and slices of lemon. Trout is quite forgiving so you can use any mix of herbs you fancy. The stuffing would work just as well with a whole salmon or with small sea breams or seabass.
I really like cooking fish en papillote, and you could certainly use the sealed paper technique here – just cut a big sheet of baking paper to line the oven tray. Once the fish is in and drizzled with the oil, gently bring the sides together, being careful not to wrap the fish too tightly, then crimp to seal and cook as per the instructions below.