Classic homemade meatballs

Learn how to make classic Italian meatballs with our easy recipe and cook them so they’re perfectly browned on the outside but still juicy in the middle.

Citrus & soy side of salmon with sticky rice, cucumber salad & edamame

Forget dry, overcooked salmon – cook it hot and fast for a wonderfully sticky, charred outside and tender, flaky middle

Salted crunchy apple & ginger cobbler

Craving a comforting dessert? Make this apple & ginger cobbler and serve with ice cream. The filling can be made in advance – just add the topping and bake

Pancetta, cheddar & cranberry croquettes

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

Take a little effort to make these delicious croquettes – they store well in the freezer and make a quick starter that takes just minutes to cook

Caramelised leek udon with sesame fried eggs

Make this easy leek and noodle dish in just 30 minutes. It serves two and uses storecupboard ingredients for a quick, low-cost dinner

Red lentil dal (Masoor dal)

Make this easy dal with quick-cook red lentils – it’s seasoned with cumin seeds, ginger and warming garam masala. Enjoy with Indian flatbreads

Jasmine rice

Find out how to achieve fluffy jasmine rice, then serve alongside your favourite curries, stews and grilled meats

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

How to make polenta

Minimise the stress of catering for a crowd by prepping this crispy polenta base ahead of a party, then finishing on the night with three delicious toppings

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

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.