Get set for a Thanksgiving feast and bake this special stuffing for the celebrations. You can make it with any stale bread, but sourdough works well
Make this traditional Jewish staple made from grated potatoes, onion, eggs, and oil or schmaltz (chicken fat), baked until crisp on the outside and soft inside
Make an easy Indian dish with chicken, vegetables and spices. Serve as part of a bigger spread, or enjoy on its own as a main
Buy a larger chicken than usual and make extra meals from the leftovers. The bones contain lots of flavour, which take this comforting stew to the next level
Marinate paneer with garlic and chilli for an aromatic pulao with whole spices – an easy recipe that’s ideal for feeding a crowd this Diwali
Get your kids in the kitchen to help decorate a festive Christmas tree cake. This clever recipe makes two ‘trees’ from just one sponge, so once it’s cooled, you can go head-to-head on the decorating!
Tuck into this sharing board with family and friends, with a mixture of onion bhajis, green chutney, cucumber raita, pomegranate salad and mini poppadoms
Try this innovative way to use potatoes – as a stand-in for a pastry case for a quiche with a cheese and bacon filling. Serve with a green salad on the side
Turn rice into a hearty and delicious meal with the addition of roasted aubergines and harissa. Top with a turmeric yogurt and our spicy parsley salad
Upgrade your Christmas dessert with our crisp, craquelin-topped profiteroles, filled with light cream and topped with an indulgent hot fudge sauce
Add pumpkin pie spice to your favorite seasonal bakes, drinks or desserts. With the flavors of cinnamon, cloves, ginger and nutmeg, it’s a taste of fall
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.
