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
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
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
Try a twist on bara brith – the classic Welsh teacake – made with chocolate, orange and ginger. It’s perfect for celebrating St David’s Day
Whip up these coffee-laced chocolate pots in advance of entertaining. They’re easy to make but the flavours are pure sophistication
Let your oven do all the work with this shoulder of lamb. It’s heady with North African spices and the couscous is soaked in the pan juices
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
Make the most of seasonal broccoli with this vibrant soup, ideal for lunch or a light supper served with warm crusty bread. Garnish with a sprinkling of mixed seeds and chives
Serve this vibrant salad with blue cheese as a light supper or side dish. Kale or chard will also work in place of the spring greens
Make the most of anchovies by combining them with red peppers in this speedy pasta dish. The sweetness of the peppers complements the umami anchovies so well
Serve an easy, romantic meal for two with our roast rack of lamb. We’ve added olives and anchovies, but leave them out if you want to keep it even simpler
