Food and drink
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find something to cook
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A sharp, energising proper pickle, and an apple treat served with custard and cream. By Nigel Slater
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Brilliant vegetarian recipes from One: Pot, Pan, Planet, including tofu pad thai, saag aloo shepherd’s pie and rhubarb fool -
End your meal on a high with this light, airy dessert infused with Indian spices -
Crisp, chewy tahini cookies, a winning fudgy brownie recipe, and peanut butter and jam thumbprint bakes. It’s snack time! -
Sweet frangipane provides the perfect foil to sharp rhubarb in this delicious, decorative dish
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Long-lasting and versatile ingredients will see us through the winter – grains, pulses, warming spices – and remember to make good use of the freezer -
If you’ve ever cooked Asian food and had the result go horribly wrong, you can probably blame your choice of soy sauce. But a little knowledge goes a long way -
Regulars
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Warm rotis filled with jackfruit curry, yoghurt and coriander, and a take on the classic Brazilian bar snack, prawn and cream cheese pasties
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Dishes that take a long time but don’t require much of yours: lime-leaf-cured ‘gravadlax’, pulled lamb with orange and spices, and saffron and cardamom brioche cake -
A perfect winter warmer – you might never make ragu with minced meat again -
A decent white loaf, a packet of something crunchy, a tasty sauce and a sense of fun are all you need to transform your favourite sarnie into something really special -
Onions are a vital ingredient both in mellow meatballs and a piquant salad. By Nigel Slater
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A sharp, zesty version of the elegant French dessert that will brighten any day -
A decadent, twice-cooked winter dessert that is more than worth the wait -
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A new way to stuff spuds, with creamy celeriac; and slowly cooked, richly flavoured carrots in butter, red wine, bay, star anise and cinnamon -
A rich, full-flavoured soup that combines perfumed vanilla pods with earthy mushrooms. It sounds quirky, but it works
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Pancake day is upon us, but don’t feel restricted to sugar and lemon juice. Celebrated chefs, including Heston Blumenthal and Ravinder Bhogal, share their suggestions -
A three-course showpiece to prep in advance, so you can spend more time with your better half: burnt aubergine with feta and harissa oil, prawns in vanilla and rum butter, and a chocolatey coffee mousse to finish
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Looking for a substitute for mash or pasta? Turn to cornmeal, an Italian store-cupboard essential. Here’s how ... -
This shellfish winter warmer from western France features plump mussels in a delicately spiced, creamy sauce. But whose version is best? -
Proof, if it were needed, that battered cod isn’t the preserve of the Brits
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Cong you bing are coiled spring onion pancakes that are common across China – and irresistible dipped in sesame or sweet-and-sour sauce -
Bold North African spices warm the heart in a fragrant soup that’s perfect for a chilly winter evening -
Three old favourites reimagined: prawn cocktail crumpets, fish ‘sausage’ rolls and butter-filled kiev made with hake -
January is a fitting time to get inventive with those tins you have in the kitchen cupboard: knock together a tonnato dip or an umami-rich chickpea salad, and some fried apple dumplings for afters
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One-pot cooking made easy: tomato rice with kale and chickpeas, pasta with squash and parmesan, Persian-style salmon kebabs and a mustard-and-parmesan chicken bake -
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Have a lie-in, work up an appetite, then get creative in the kitchen -
There’s more to Seville oranges than marmalade. Make the most of their brief season by turning them into this toast-topping, cake-covering citrus spread -
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Asian flavours elevate the traditional gin and lime gimlet -
Think sparkling margarita with a grapefruit citrus hit and smoky overtones -
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