Enjoy this salad on its own or serve alongside grilled lamb, chicken or fish. Cook the beans for 30 seconds and don’t skip the cold plunge for maximum taste
Make a peanut sauce to serve with our barbecued chicken skewers. Store in a sterilised jar or airtight container and it will keep chilled for up to two weeks
Make these crispy, spicy – and messy – buffalo wings with a special combo coating of baking powder and cornflour to make them extra-crunchy in the air fryer
Turn the trend for cheeseburger tacos into a more substantial kebab. You can swap the beef mince for lamb or chicken if you like, or make smaller tacos
Try this popular Nigerian dish of skewered, marinated lamb served with a flavourful peanut spice mix. The succulent, smoky meat has a nutty, spicy finish
Serve this new potatoes side as part of a barbecue spread. It pairs perfectly with our maple & mustard glazed spatchcock chicken recipe
These charred greens, tossed with a punchy chilli dressing, make a perfect barbecue side – enjoy with our maple & mustard glazed spatchcock chicken
Make the most of spring greens and make this flavour-packed noodle dish with Korean-style marinated eggs. Sprinkle with sesame seeds to serve
Make the most of watercress in this risotto. The pearl barley creates a robust, nutty texture, while brown butter, mascarpone and goat’s cheese add richness
This classic Turkish side dish uses long-grain white rice boosted with chicken broth and toasted vermicelli pasta
Put a simple twist on a comforting shepherd’s pie by infusing fragrant spices and harissa into the ragu. It’s a winning dish during the winter months
Throwing all the ingredients onto a tray and letting the oven do the work allows me time to tackle that never-ending to-do list. The miso marinade is super-versatile, too. It goes well with any flaky white fish or boneless chicken thighs. I like to double it up for drizzling over veg.
