Kabuli chickpeas, prawns and ‘nduja

Think of ’nduja as a kind of spicy pork condiment with a superpower: it can transform a few staple ingredients into something outrageously delicious. You’ll want to eat this chickpea dish by the bowlful.

Mussels with tomato risoni and ‘nduja

Mussels make for a great midweek meal as the come pot-ready. With the addition of a risoni pasta cooked in a tomato sauce, your night in with Netflix never tasted so good.

Braised pumpkin and chickpeas with zhoug

A spicy herb condiment from Yemen known as zhoug packs a mighty punch when it comes to adding flavour, zest and fragrance to any braised vegetable stew.

Baharat-spiced chicken with sweet potato

The spice blend notes of baharat are perfectly suited to slow-cooked chicken – try this tajine-style dish for a light, but hearty meal that ticks all the right boxes.

Ricotta tart with blueberries and hazelnuts

Cooking blueberries briefly with plenty of sugar intensifies their flavour and creates a jewel-coloured syrup to spark joy. Is this one of the all-time great cheesecake toppings? We vote yes.

Prawn skewers with togarashi

It might sound like a paradox, but precise Japanese-inspired shellfish recipes are perfectly suited to easygoing entertaining. These prawns are a breeze to prepare – the secret is in the seasoning.

Cauliflower and fenugreek curry

Give vegetables the star treatment at your next dinner party with this cauliflower curry.

Sweet potato curry

The love affair between sweet potato and curry is the romance you need in your life right now.

Butter chickpeas

This clever vegetarian twist on butter chicken uses chickpeas as the hero, and it tastes just as good.

Pine mushroom soup with speck and sour cream

When the weather demands it, it's time to make soup. This mushroom soup is made with seasonal pine mushrooms which add a lovely amber hue.

Lemon-yoghurt drizzle cake

Yoghurt and lemon add a lovely zesty note to this butter-enriched cake. Make this for your next Sunday picnic or afternoon tea.

Cornetti

Italy’s version of the croissant, the cornetti is enriched with an egg dough that gives it a quality much like brioche.

Apple and jam cake

Eating a cake straight out of the oven is one of life’s simple pleasures. Nonna would agree.

Cenci

These fried pastries are flaky and gorgeously sweet - serve them to friends with coffee, or just keep them all to yourself.

Roasted carrots with spices and labne

Turn a roasted vegetable dish into a show-stopping side using spices and creamy labne.

Labne

Making labne at home is so simple that after you've made it once, you’ll want to make it to serve with everything.

Barramundi en papillote with fennel and green peppercorns

Cooking in paper seals in all the flavours and juices, and when it comes to cooking fish, en papillote is a term with which you need to get familiar.

Chiswick’s roasted snapper with capers and shishito peppers

Matt Moran has the right formula when it comes to cooking fish over Easter. Fry in a hot pan, add brown butter, lemon and caper sauce, shishito peppers for good measure, then let the produce shine.

Pizza diavola

To make the best Roman-style pizza with the greatest crust and just the right amount of chew, all you need is heat, time and quality Italian ingredients.

Asparagus with burnt butter

Even the simplest of vegetable dishes is transformed by the nutty, fatty goodness of burnt butter.