Be inspired to make the most of November's best ingredients, from crunchy, nutty celeriac to sweet, chewy dates and rich, gamey duck
Want to know what’s in season in November? Looking for November recipe ideas? Use crunchy, nutty celeriac, rich and gamey duck, and sweet leeks from your local greengrocer to make these seasonal dishes and bakes. We’ve included plenty of tips for shopping for specific varieties, as well as prepping guides and recipes to showcase and make the most of the fruit or vegetable. After, check out our best October recipes, December recipes and January recipes and read our guide by nutritionist and chef Nicky Clinch explaining the power of eating seasonally and why it's better for all of us. Pork Pork was traditionally eaten in months ending in ‘r’ – in those months it is colder and, due to the lack of refrigeration, this stopped the meat from spoiling as quickly as in the hotter months. Pork belly with beans and pistou Pistou is a French sauce made simply with garlic, fresh basil and olive oil. It's perfect for spooning over this dish of slow-cooked pork with silky cannellini beans. Pumpkins Pumpkins are a type of winter squash with a sweet, delicate flavour and pleasing yellow-orange flesh when you cut through the hardy orange or green skin. They are incredibly versatile – steam and purée to fold into cake batters, sweet pies and breads, or roast in chunks and stir through risottos, salads, soups and sandwiches. You can eat the seeds, too – roast the washed and dried seeds in olive oil until crisp and toasted, and use as a topping for salads and soups. Pumpkin curry Make the most of pumpkin season with this easy, warming one-pot. Kale One of the most well-known and versatile cruciferous vegetables. It has flat or tightly curled leaves (called curly kale) around a thick stalk and comes in a few colours, including green and purple. Try to find whole-leaf kale so you can pull the leaf from the very tough stalk yourself. Pre-shredded kale comes with the stems still attached, which can be tough when eaten raw or after blanching. For a healthy snack, try roasting for 5-8 mins to create moreish crisps, similar to crispy seaweed. Sautéed kale with caramelised onions and anchovies Combine sweet caramelised onions and salty anchovies with kale to make this easy but impressive side dish, perfect for pairing with roast meats. Turmeric fried eggs and kale salad This vibrant veggie bowl brings together turmeric-fried eggs, crisp kale and roasted chickpeas for a punchy, satisfying plate. A quick drizzle of tahini ties everything together. Ready in under 30 minutes, it’s a brilliant gluten-free option for a fresh, energising lunch or a savoury brunch. Kale and gnocchi parmesan bake Our veggie gnocchi bake is a clever way to transform shop-bought gnocchi. A simple, homemade tomato sauce is the base for this cheesy midweek dinner. Top your bake with mozzarella, kale, parmesan, and breadcrumbs, then put it in the oven until bubbling and browned. Brussels sprouts Brussels sprouts are part of the cabbage family. When buying, look for bright green outer leaves that are tightly wrapped around each other. Sticky miso roast sprouts There are so many ways to make the most of sprouts while they're in season –here, they're slicked with umami-packed miso and zingy lime, and roasted until golden and caramelised. Brussels sprouts gratin Even the staunchest Brussels sprouts sceptic will waver at this festive side. The key to the convert: cheese, bacon and lots of it. It’s rich, savoury and almost guaranteed to win over the table. Brussels sprouts bhajis with raita For a playful twist on classic onion bhajis, swap in seasonal Brussels sprouts. Shredded and lightly spiced, they fry to crisp little clusters that are brilliant for sharing. Pair them with a cool, minty dip and you’ve got a standout starter for a winter dinner party. Clementines A type of mandarin that is small and sweet, and is in season over the winter months. When buying, look for unblemished skin. Clementine posset These silky, zesty desserts only require 15 minutes of hands-on time but look really impressive – perfect if you're hosting a dinner party or planning a special meal. Chocolate and clementine torte Make the most of clementine season with this luxurious dinner party dessert. It’s hard to believe this elegant torte comes together with just seven ingredients. Serve with generous swirls of boozy Cointreau cream for a bright, citrusy finish. Pears There are thousands of pear varieties but the most commonly found ones are Conference, Comice, Red Williams and Concorde. When buying, look for pears that have a little give at the top or bottom – they ripen from the inside out – and avoid any that are bruised or mushy. Pear, ginger and almond tart Impress at your next dinner party with this frangipane tart, studded with juicy pears and flavoured with warming stem ginger. Autumn fruit salad with pomegranate dressing Who says autumn has to be dull? Brighten up your weekend brunch with this vibrant fruit salad, where juicy seasonal fruits meet creamy Greek yogurt and a sweet, tangy pomegranate dressing. Celeriac Derived from wild celery and similar in flavour, celeriac is a large, bulbous root with thick skin. It also sometimes comes with a bunch of wild celery still attached (you can use this as you would celery). Its crunchy, nutty, creamy and firm flesh makes it extremely versatile – use in curries, slaws, salads and soups. Buy it with the leaves on, if possible, as they are the best indication of freshness and quality. Check out more celeriac recipes here. Celeriac shawarma Here, humble celeriac is given punchy flavour with a marinade of garlic, honey, cumin, ginger and paprika, before being roasted in the oven to bring out its tender, silky texture. Curried celeriac Celeriac works really well in this curry as the roasted cubes soak up the flavours of the spices. Serve with steamed rice for a warming vegan dinner. Venison Wild venison is a wonderfully lean meat and is incredibly versatile. With its slight gamey taste it can be paired with strong flavours and can be used similarly to beef. Sear steaks on a barbecue or griddle pan, and serve with mash for a wintery dish, or slice and serve with red fruits in a summery salad. It can be slow-cooked, roasted or stir-fried. It’s one of the most sustainable meats to eat, high in protein and low in cholesterol. Venison pastitsio Put a seasonal spin on classic Greek pastitsio by swapping beef for venison mince. Its rich, gamey flavour pairs beautifully with the warming spices in the sauce, creating a hearty, comforting dish with a sophisticated twist. Venison steaks with caraway crushed swede Pair venison steaks with buttery crushed swede in this winter warmer – it will be ready and on the table in less than an hour. Venison, thyme and port lattice pie Rich venison in port gravy is encased in buttery lattice pastry to create the ultimate winter pie – serve with potatoes and greens for a weekend treat. Duck With a rich, gamey flavour, duck can handle being paired with strong, punchy flavours. It has a thick layer of fat covering it that needs to be rendered, but this makes for delicious meat. The breast is best eaten medium or blushing pink inside; the legs should be slow-cooked or confited, as they do in France. Take a look at more duck recipes here. Hoisin duck Serve this sticky hoisin duck with vegetable fried rice for a speedy weeknight dinner to feed two. The secret to good fried rice is using cooked, fridge-cold rice. This gets crispy and fluffy without the worry of it overcooking, breaking down and becoming mushy. Duck ragu How's this for a winter warmer? Get cosy with slow-cooked duck legs in a garlicky red wine sauce, tossed through pappardelle. Dates Dates are the fruit of date palms, which originate in the Middle East. The fruit grows in clusters at the top of the palms, more than 50 feet off the ground. They have an intense sweetness and mild fruitiness, making them great to use in both savoury and sweet dishes. Peanut butter and date flapjacks Turn a handful of storecupboard ingredients into an easy bake. Mixed seeds and a peanut butter drizzle make these flapjacks look impressive but they only need 10 minutes hands-on time. Date and walnut cake If you’re after a bake that’ll earn you serious praise at a coffee morning, make this date and walnut cake. It’s wonderful sliced and toasted, then topped with a spoonful of seasonal stewed apple and a drizzle of custard. Some may say that’s a bit much for a mid-morning treat, but they’d be entirely wrong. Winter Cabbage Savoy is the most popular of the winter cabbages, with crinkly leaves and fairly dense, packed heads compared to the spring/ summer varieties such as spring greens. You can avoid any unpopular cabbage smells by roasting the leaves instead of boiling them, and they gain a smoky flavour by charring them first. You can also stir-fry, air-fry or barbecue cabbage to make the most of its flavour. Charred winter cabbage with caesar dressing and bacon croutons A comforting medley of charred cabbage (we suggest Savoy), chunky sourdough croutons, bacon bits and a quick yogurt and anchovy dressing. Leeks From the same family as onions and garlic but with a sweeter flavour. Choose small or medium leeks, as larger ones tend to be a bit woody. Leeks are incredibly versatile and can be used in place of onions in most recipes – just remember to cook them well, as they can be raw-tasting and stringy if undercooked. Discover more leek recipes here. Leek carbonara The oniony kick of leeks adds a richness to classic carbonara. Freeze any left-over egg whites in a small sealed container – they defrost quickly and are handy for making a pavlova or Swiss meringue buttercream. Leek fritters Softened leeks and cheddar cheese come together in these golden fritters – serve with a watercress salad for an easy veggie dinner, or top with avocado for a weekend brunch. Caramelised baby leeks with balsamic The balsamic vinegar adds sweet and sour notes to the savoury, oniony depth of the baby leeks. Serve these alongside a simple roast chicken or fish. Swede Also known as rutabaga or neeps, swede is a root vegetable that’s a cross between a cabbage and a turnip. It has a mild cabbage flavour, with a hint of spicy mustardy pepperiness. Traditionally mashed with potato (neeps and tatties) or with carrot, it can also be thinly sliced and layered with cream in a gratin, roasted in wedges with cheese, or simply mashed with butter. It’s also the traditional veg in a Cornish pasty. Make the swede the hero of your dish by roasting with spices and tossing through noodles or pasta. Teriyaki swede bowls Swede is a great carrier for strong flavours – the slightly sweet edge it takes on when roasted pairs well with teriyaki sauce. Gochujang swede noodles Roast cubes of swede in a sweet and salty gochujang dressing for a moreish, simple midweek noodle dish. Mussels These dark blue/black, shiny shelled bivalves are best eaten when the waters are cool, from October to March. Look for fresh, live mussels rather than pre-cooked, to ensure freshness. Discard any with chipped or broken shells, give them a sharp tap on a worksurface to make sure they close, and discard any that don’t. Remove their beards – the tuft of fibres sometimes attached to the mussel. This is where they’ve attached themselves to the seabed or rope, if rope-grown. Surprisingly quick and easy to cook, mussels can be an effortless yet impressive main. Simply steam and stir into rice or pasta dishes, or serve on their own with fries. Popcorn mussels Serve these crispy breaded mussels as a pre-dinner snack or canapé at your next party, with sriracha mayo, hot honey vinegar and ranch dressing for dipping. Mussel flatbreads with tarragon butter Serve these flatbreads soaked in mussel butter and topped with tarragon as an impressive starter or light snack with drinks. Mushrooms Mushrooms truly come into their own during the autumn months, when wild varieties are in season. Their earthy, savoury notes make them a natural pairing with robust autumn produce such as squash, root vegetables, nuts, and herbs like sage and thyme. Mushrooms work beautifully in a wide range of dishes, from rich risottos and hearty pies to creamy sauces and comforting stews. For the best results, cook mushrooms gently to allow their natural juices to release and concentrate, enhancing their umami depth. Wild mushroom pappardelle Turn foraging for wild mushrooms into a fun date-night adventure, then toss them into this creamy pasta for two. Ready in just 30 minutes, it’s an easy and rewarding meal after your endeavours.
Discover our best lamb recipes including lamb chops, roast leg of lamb, lamb shoulder, lamb meatballs and curry Perfect for Easter, Sunday lunches and more
Looking for roast lamb recipes? Want to make a lamb shank? Try our easy lamb recipes below, then check out our leftover lamb ideas. What are the main lamb cuts? Lamb is a versatile meat, offering a variety of cuts suitable for different cooking methods and dishes. Here are some of the main lamb cuts, along with a brief description of each: Leg: The leg is a large, lean cut, ideal for roasting or slow-cooking, often served whole or butterflied. Shoulder: This cut is flavourful and slightly fattier, making it perfect for slow-roasting, braising, or stews. Rack: The rack consists of tender rib chops, often roasted whole or cut into individual chops for grilling or frying. Loin: The loin provides tender, succulent meat, often cut into chops or roasts, and is best cooked quickly. Shank: The shank is a tough, sinewy cut from the lower leg, which becomes meltingly tender when slow-cooked. Neck: Neck is an economical cut, full of flavour, ideal for stews, casseroles, or slow braises. Breast: The breast is a fattier, more affordable cut, often used for slow cooking or stuffing. Each cut offers a unique taste and texture, suiting a variety of recipes and cooking styles. What is the best cut of lamb to cook with? Lamb doesn’t have to be an expensive purchase. Buying lesser-used, cheaper cuts means you’ll get the most from your meat and even more flavour. Shoulder is a great alternative to leg, either whole or chopped up for a stew. The scrag, cut from the neck, is also a great cost-cutting option, best used in casseroles and soups. Serving lamb as part of a Sunday roast? We have plenty of ideas for roast lamb, including roast anchovy butter lamb with boulangere potatoes, rosemary and apricot-stuffed leg of lamb. We have tips for how to prepare lamb, which roasting tin to use and how to get juicy lamb. For more ways with this versatile meat, try our lamb mince recipes and lamb curry recipes. If you're looking for alternative roast recipes, check out our best ever roast recipes. Easy lamb recipes How to cook the perfect roast leg of lamb Roast lamb is a classic Easter Sunday favourite – here’s how to get it juicy and pink on the inside, and beautifully crisp on the outside. Moroccan slow-roasted lamb shoulder This Moroccan slow-roasted lamb shoulder makes a perfect celebratory centrepiece – minimal effort, maximum flavour. Let the oven work its magic as bold spices, garlic and preserved lemon transform the meat until tender. Lamb cutlets with celeriac slaw For a main course that’s designed to impress, check out these lamb cutlets with colatura di alici, tarragon and celeriac slaw. Colatura di alici is an Italian condiment made from fermented salted anchovies – a few drops of this adds umami richness to the dish. Lamb biryani Skip the takeaway and recreate this Indian classic at home. Tender, melt-in-the-mouth lamb takes the spotlight, accompanied by subtly spiced rice and saffron cream. Nigerian-style roast lamb Slow-cooked, juicy lamb that melts in your mouth, seasoned with suya spice – a Nigerian street-food classic from the north. Combining the best of British and Nigerian flavours, this lamb is a perfect Easter dish, best served hot with jollof rice or roast potatoes, or both. Slow-cooker leg of lamb This leg of lamb is slow-cooked with madeira, red onion, prunes and thyme, so it's rich and intense in flavour with a hint of sweetness. Lamb with plums, green beans and cinnamon This lamb with plums, green beans and cinnamon recipe is a spirited meal-in-one that beautifully showcases how fruit can enhance a savoury dish, making it ideal for late spring or summer. Lamb and apricot tagine Lamb is the star of this slow-cooked tagine, turning beautifully tender as it simmers with sweet apricots and aromatic spices. This warming, flavourful dish pairs perfectly with giant couscous and a crisp green salad. Spicy cumin lamb noodles The Shaanxi province is known for its fiery, spice-laden cuisine. This recipe uses store-bought noodles with ground, toasted spices for intense flavour. BBQ lamb platter with olive and almond pesto Make the most of sunny days with barbecued lamb cutlets, served alfresco and topped with a homemade olive and almond pesto for a fresh, vibrant flavour. Lamb casserole with hash brown top You can recreate this rich lamb casserole with crispy hash browns on top without turning the oven on. If you prefer, you can brown this in the oven and leave it to stay warm while you serve your starter. Lamb cutlets with mustard and shallot sauce Perfect for sharing, try our version of dibi, a Senegalese street food of roast lamb served with a mustard dipping sauce. Braised lamb boulangère Tender chunks of lamb are layered up with potato and finished with a crisp, butter-brushed top in this warming boulangère recipe. This recipe comes from Bottle + Rye chef Ben Hughes-Gage. Lamb chops with green olive and orange salsa Serve buttery lamb chops with a quick olive, orange and rosemary relish. Fresh and modern, it's a great dinner choice for when you fancy something light. Slow-cooked lamb gyros Gyros are classic Greek fast food. In our version, we swap the traditional spit-roasted meat for pull-apart, shredded lamb, and add a moreish garlicky sauce. Roast leg of lamb with anchovy, garlic and rosemary A punchy rub takes this roast joint to the next level – and yields a deliciously buttery sauce to serve it with. Herb-stuffed rolled lamb breast Roll this great-value cut of lamb with mustard and herbs then bake until soft and tender so it falls apart into the white wine onion gravy. Easy lamb chops A summery way to serve grilled lamb chops, with new potatoes tossed in a red onion, mint and mustard dressing. Lamb hotpot Lamb, wild garlic and watercress butter meet in this warming Lancashire classic, making it a brilliant dish for a cosy night in. Lamb, tomato and oregano ragu Swap same-old spag bol for this velvety lamb sauce, made light and fragrant with fresh oregano. Serve draped with a blanket of parmesan. Lamb neck, preserved lemon, white beans and harissa Try this Lebanese-inspired lamb dish as part of a Middle Eastern mezze, full of flavour and perfect for sharing. Tarragon and anchovy-stuffed lamb shoulder with fennel and bone marrow crumble Cotswold pub The Bull at Charlbury celebrates seasonal lamb with a herby, piquant filling of capers, anchovies, mustard and garlic for a flavoursome main. Slow roast leg of lamb Our rosemary and apricot-stuffed leg of lamb is really delicious and worth a little effort for the perfect Sunday lunch. Learn how to stuff your own leg of lamb with our simple step-by-step guide and serve with some roasties, greens and lots of gravy. Spicy lamb filo pie Try mixing Easter lunch up with this aromatic blend of lamb, sweet spices, harissa and sweet potato, all wrapped up in a crisp filo case and drenched in yogurt hummus sauce. Lamb scrumpets Lamb breast is coated in panko breadcrumbs and fried, served with anchovy mayonnaise for a delicious snack or starter. Slow-roasted lamb with wild oregano Impress friends and family at your next gathering with this succulent and comforting slow-roasted lamb recipe with wild oregano. Roast lamb with anchovy butter and boulangere new potatoes This spring lamb recipe is one of our favourite show-stoppers. The richness of the boulangère potatoes works wonders with the anchovy buttered lamb. Perfect for an easy weekend slow cook. Leg of lamb with pomegranate and balsamic onions Give classic roast lamb a clever makeover. The sweetness of the roasted onions is offset by a good splash of balsamic vinegar, and pomegranate molasses is used with a touch of harissa as a glaze for the lamb. Braised shoulder of lamb Lamb shoulder, done properly. This crowd-pleaser from London's The Red Lion & Sun roasts lamb with a whole bottle of red wine for super-tender results. Slow-roast leg of lamb with mint labneh Mechoui lamb is traditionally roasted in a pit for hours to give meltingly tender meat. Long, slow cooking in a low oven replicates this. Try using a slow cooker to make this recipe. Ras el hanout spiced leg of lamb with aubergine pilaf Check out our lamb roast with aromatic ras el hanout and an easy spiced aubergine pilaf. A spicy alternative to a traditional roast, lamb is perfect for soaking up Middle Eastern flavours. Lamb kleftiko Check out these easy slow-cooked lamb shanks with waxy potatoes. Kleftiko is a Greek dish of lamb and potatoes slow cooked with white wine, lemon and oregano. Serve with bread for mopping up juices, and a green salad dressed with red wine vinegar and olive oil. Slow-cooked lamb and autumn veg one-pot Check out our easy slow-cooked lamb with crunchy autumnal veg. This hearty one-pot is lovely served with cooked grains such as pearl barley or spelt. Healthy meatballs If you’re after a healthy midweek dinner, look no further than our homemade lamb meatballs. Served on a bed of herb-flecked bulgur wheat, it’s a healthier version of an Italian classic. Roast lamb rump with flageolet and spring veg ragout Check out our succulent lamb rump recipe with soft and tender flageolet beans and an easy aromatic sauce vierge. Make this easy lamb recipe for a dinner party. Lamb shank rogan josh Looking for a lamb shank rogan josh recipe? Using lamb shanks means this lamb recipe is tender and full of flavour. No need for a takeaway when you can devour these straight from the oven! Or simply freeze in portions for a warming and aromatic midweek meal. Summer roast lamb with tomato and caper marinade Try our recipe for seasonal roast lamb with a fresh tomato and caper marinade. This roast lamb recipe using leg of lamb is a great alternative for Easter Sunday if you're looking for something lighter. Barbacoa lamb carnitas Our gluten-free, slow-cooked lamb tortillas are great for a feast between family and friends, especially over the Easter period. Serve with our homemade salsa and guacamole dips plus a variety of toppings so everyone can get stuck in and make their own. Here are our favourite crowdpleaser recipes to create the ultimate feast. Pulled lamb with plum-sriracha Looking for a lamb recipe to serve on Easter Sunday? Check out our pulled lamb recipe with a sweet plum-sriracha marinade. This lamb is slow-cooked for six hours for the ultimate melt in the mouth meat, serve in the middle of the table for perfect sharing food. Three-hour shoulder of lamb Looking to cook a lamb shoulder? Try this three-hour meltingly tender shoulder of lamb which is perfect for a Sunday roast lunch and is zinged up with a dash of fresh coriander and mint. Slow-cooked shoulder of spring lamb, peas, broad beans and mint This recipe for slow-cooked shoulder of spring lamb, peas, broad beans and mint comes from Noble Rot and is great for an easy but impressive dinner party main. Try making it for an easy Easter Sunday lunch. Midweek mini lamb roast We've taken the classic British Sunday roast and popped it in a giant Yorkshire pud with all the trimmings for an easy midweek meal for two. Lamb stew with Guinness Check out our warming one-pot lamb and Guinness stew with creamy mash and peas. No pre-frying of ingredients required for this simple stew. Lamb shoulder with garlic potatoes and redcurrant glaze Check out this succulent slow-roasted lamb dish with crispy garlic potatoes. Our easy recipe is perfect for an impressive Sunday lunch centrepiece. Slow-cooked lamb shawarma This lamb shoulder is slathered with a punchy marinade of garlic, ginger, cumin, fennel, turmeric and cinnamon, then slow-roasted for a fall-apart texture and served with homemade harissa. Lamb neck, preserved lemon, white beans and harissa This Lebanese-inspired lamb dish comes from the kitchens of Sohaila, a restaurant in Shoreditch created by social enterprise Fat Macy’s. Braised lamb shanks Make this easy, budget-friendly casserole for a comforting dinner. Braised lamb shanks are cooked slowly in a red wine sauce and served with crushed new potatoes. Spicy lamb noodles Put leftover roast lamb to great work in this speedy noodle dish. Packed with sweet honey, salty soy and spicy harissa, it's full of complementary flavours. Lamb ribs These mouthwatering tender lamb ribs are marinated in a spice rub, before being slow-roasted and brushed with a membrillo glaze, then crisped-up to finish. Zesty lamb meatballs with ricotta and mint shatta A hot sauce popular throughout the Middle East, we’ve given shatta the cheat’s treatment using ready pickled jalapeños, plus fresh mint and orange for extra zip. Lamb and beef kebabs with burnt aubergine Charred aubergine flesh is mixed with lamb and beef mince to add delicious smokiness to these meaty kebabs, which are inspired by the food of Tel Aviv. Lamb steaks with tomato and rosemary Feta adds a tangy flavour that really works with the sweet lamb and juicy tomatoes in this Greek-style dish. Ready in 30 minutes, it makes a perfect, simple midweek supper. Pomegranate glazed lamb kebabs Make a simple sweet, sour and sticky glaze using pomegranate molasses and chilli jam, then slather on shop-bought lamb kebabs for an effortless BBQ main. Mexican-style lamb stew Toss lamb neck in chipotle chilli, oregano and spices to add a smoky punch to this hearty stew. Ploussard’s lamb and anchovy crumpet Make these epic bites from Ploussard in Clapham – they're topped with slow-cooked lamb, anchovy emulsion and barley puffs. Lamb, pea and wild garlic lasagne Fresh from Ombra, a Venetian-styled bacaro in London, this next-level lasagne showcases seasonal ingredients and is the perfect lazy weekend project. Lamb meatballs with labneh and flatbreads Combine gently spiced lamb, date and pine nut meatballs with thick, creamy fresh cheese (known as labneh) and plenty of herbs to make a great plated starter or canapés. Rolled lamb leg with salsa verde stuffing Pair fresh, zingy, vibrant salsa verde with lamb for a zesty alternative to your usual stuffing – it's a summery twist on a classic Sunday roast. Lamb shank nihari In Pakistan, this dish is traditionally cooked all night and eaten for breakfast with hot, freshly made naans. It’s often made with extra bones so the marrow enriches the curry further, whilst a homemade nihari masala spice mix takes this dish to the next level of flavour. Lamb chop curry (Andhra chintakaya chaap) This Andhra recipe for lamb chop curry makes the most of simple ingredients, yet is packed with flavour. Lamb chops are marinated in tamarind and ginger then cooked with chilli and sliced potato so that everything becomes encased in the beautiful sticky sauce. Nkatsenkwan (groundnut stew with lamb) Zoe Adjonyoh's warming peanut butter stew recipe features lamb, but it can be made with any combination of meat and seafood. Lamb and tomato stew with butter beans and feta This one-pot lamb stew is a doddle to make – the oven does all the work for you. Serve with crusty bread to mop up the juices. Roast rack of lamb with rosemary With rosemary, garlic and a kick of Dijon mustard, this marinated rack of lamb is great on the BBQ. All the prep can be done the day before. Pressed lamb Transform a lamb shoulder into slices of tender pressed meat then serve with a rich gravy made from its juices and a clever courgette side. From the kitchens of London's Caravel, this is an impressive recipe for a dinner party. Lamb shank shepherd’s pie Elevate your shepherd’s pie by slow-cooking lamb shanks to melting perfection. This comforting dinner is the ultimate winter warmer for the whole family. Kashmiri lamb chops These griddled lamb chops are fantastic served with a zingy mint chutney and watermelon salad to cut through the meaty richness. This recipe comes from London's Soho restaurant, Gunpowder. Easy lamb bhuna Check out our tender lamb bhuna recipe. This juicy curry recipe is easy to make and packed with plenty of flavour. Plus, it's low in calories too. Lamb koftas with jewelled rice Impress with homemade zesty lamb koftas on a bed of vibrant jewelled rice, flavoured with pomegranate seeds, cumin, coriander, cardamom pods, saffron and pistachios. Lamb meatball shakshuka Take your shakshuka to the next level with cumin lamb meatballs for a hearty family meal. Crispy lamb breast with malt vinegar sauce This malt vinegar sauce is a British riff on a Carolina-style barbecue sauce and makes a great acidic partner for the rich lamb. Spiced lamb and broccoli with pine nut, raisin and shallot dressing Try this super simple spiced lamb recipe with tender long-stemmed broccoli, topped with a fresh and zingy lemon and shallot dressing, an easy midweek meal for two. Lamb curry with chana dal This lamb and chana dal curry is a delicious one-pot dish that really requires no special sides, except for some rice or bread, a little salad, and a bit of creamy yogurt. Sesame-and-yogurt-crusted lamb Jazz up your Sunday lunch and make this easy recipe for an impressive alternative roast. This simple but flavoursome leg of lamb is coated in a crunchy sesame and yoghurt crust and served with cucumber and red cabbage for extra colour and crunch, so grab a flatbread and get stuck in. Lamb naanwich Try our lamb naanwich recipe, it's a super quick and easy spicy dinner, ready on the table in 30 minutes. Greek lamb meatball, feta and tomato bake Add Greek flavours of feta, oregano and pine nuts to this meaty tray bake and serve straight from the oven to allow everyone to dig in. Lamb tacos with minted pea guacamole Get stuck into these paprika and cumin-spiced lamb tacos and serve with a zingy pea guacamole for a vibrant Friday night treat. Lamb sausage rolls Looking for a quirky snack to hand out at your next dinner party? Try these meaty, spring lamb sausage rolls with mint and lemon. Just make sure you buy all-butter pastry if you want them to really wow. Crusted lamb skewers with dill flatbreads and garlic yogurt Marinate lamb in zesty lemon, fiery chillies and fennel seeds, and serve with homemade flatbreads, dill and a creamy garlic yogurt for a quick spring dinner. Lamb shish kebab Make your own shish kebabs with saffron and caramelised onions, and serve with warm pittas and tzatziki. Saffron adds both flavour and a beautiful colour. Broad bean smash with lamb shawarma Make our succulent lamb with vibrant, new-season broad beans and a dreamy, creamy feta sauce to feed the family this weekend. Lamb steaks with yeast butter and warm hummus Check out our succulent seasonal lamb recipe, complete with homemade yeast butter. The perfect recipe for impressing a loved one! Grilled lamb cutlets in spicy green miso Check out Luiz Hara's lamb recipe with spicy miso marinade. This easy lamb dish is simple to make and packed with plenty of flavour. Lamb ragu pappardelle Check out this melt-in-the-mouth pappardelle with indulgent lamb ragu. The easy yet impressive recipe comes from Italian restaurant Bancone in Covent Garden. Lamb cutlets with pesto and beans Check out this super simple lamb recipe. These cutlets are quickly marinated to deepen the juicy flavour, serve with a fresh pesto bean salad for an easy midweek meal ready in just 20 minutes. Beer-braised lamb tacos with charred green tomato salsa Impress your friends at your next BBQ with these tender braised lamb shoulder tacos. Serve with our homemade punchy green tomato salsa and a moreish bean salad. You can use regular red tomatoes for this if you can’t get green. Lamb steaks with giant couscous Try our simple lamb steaks with giant couscous. This quick and easy everyday recipe is super fresh and filling, a great evening meal for two. Sizzling tandoori lamb chops Check out these tandoori spiced lamb chops with a fresh and vibrant chopped kachumber salad. This easy recipe is ready in 35 minutes and will make for a quick and flavoursome midweek meal. Greek lamb-stuffed courgettes Make the most of this versatile vegetable by topping with spiced lamb mince, pine nuts and feta in this crowd-pleasing Mediterranean dish. Lamb soup (lamb harira) Harira is a traditional lamb soup from the Maghreb region of North Africa. It's more often than not a meal served to break the Ramadan fast. We have bulked up our Harira using puy lentils. Korean lamb chops Try this quick and easy Korean lamb chops recipe, great for a weekend BBQ when you have lots of guests to feed. Buy heavily-trimmed lamb cutlets, so they only need a quick flash on a griddle to become perfectly pink, tender and succulent. Late-summer lamb, tomato and tamarind stew Tamarind paste gives a sweet-sour edge to this soupy stew. Keep the lamb pieces small so they cook evenly. Harissa lamb-stuffed courgettes Fill courgettes with a mix of lamb mince, garlic, cumin and harissa, and bake in a fiery tomato sauce to make an exciting weeknight meal for two. Lamb and turnip summer hotpot Make the most of turnips by thinly slicing and using as an earthy, slightly sweet topping to this hearty lamb stew. Lamb, harissa and fennel salad Sabrina Ghayour's punchy salad is inspired by her travels in Bangkok. She matches pan-fried lamb leg steaks with pomegranate seeds, fennel, fresh mint and a rose harissa dressing. Got lamb leftover? Use it in one of these recipes... Lamb and tomato curry with mint yogurt This lamb and tomato curry with mint yogurt takes a while but is really easy to make. Serve with some naan breads and a generous portion of rice on the side. Mini lamb hotpots Want a classic hotpot recipe? Make a batch of these mini lamb hotpots and freeze them for later. They're easy to make and great for an Easter feast. Lamb with soft herb salad and mint sauce dressing Make the most of left-over lamb by serving with a fresh mint dressing in a zingy summer salad.
How to make the most of the best winter ingredients, from delicate pears to comforting cauliflower and smoked haddock
Want to know what’s in season in February? Looking for February recipe ideas? Use the whole cauliflower, celeriac and all varieties of pears from your fruit and veg boxes or local greengrocer to make these seasonal dishes and bakes. We’ve included plenty of tips for how to shop for particular varieties, prepping guides and useful ideas to use up leftovers. After, check out our best March recipes, April recipes and May recipes. What's in season in February? In February, seasonal produce includes vibrant blood oranges, hearty swede, earthy celeriac, nutrient-rich kale and sweet pears, making it an excellent time for comforting winter dishes. Swede Developed in Sweden in the 17th century, a swede is a cross between a cabbage and a turnip. Store them in a brown paper bag in the fridge to keep them fresh for at least a week. Curried swede soup This curried swede and coconut soup is the perfect winter warmer to enjoy with freshly baked crusty bread. Find more swede recipes. Venison steaks with caraway crushed swede Pair venison steaks with buttery crushed swede in this winter warmer – it will be ready and on the table in less than an hour. Gochujang swede noodles Roast cubes of swede in a sweet and salty gochujang dressing for a moreish, simple midweek noodle dish. Forced rhubarb Forced rhubarb has a short shelf life. Store in the fridge with the leaves attached to keep it fresher for longer. Rhubarb and custard crumble bars Use up seasonal rhubarb in these fruity custard bars, best served with an afternoon brew. The crumble topping adds great crunch, too. Pork and aromatic rhubarb traybake Let the oven do most of the work with this aromatic pork and rhubarb traybake, bursting with heat and umami flavour. Rhubarb, white chocolate and elderflower tart Filled with white chocolate, elderflower-infused cream and rhubarb roasted in orange juice, this tart not only looks impressive but knocks it out of the park in terms of flavour, too. Cod Curried fish pie Switch up your traditional fish pie with a crispy potato topping and curried filling. Serve with braised kale or cavolo nero. Take a browse through more cod recipes. Spiced cod one pot The trick with cod is to not overcook the flaky flesh. Don’t be afraid to ramp up the flavour, either – its mild taste can take it. When buying, opt for farmed fish or line-caught Pacific cod which is certified by the Marine Stewardship Council. Poached cod with spiced coconut broth and udon noodles Make these quick, nourishing noodle bowls packed with aromatics to warm up on cold winter nights. Kale Kale has risen in popularity due to its robust texture and high nutritional content. Shred it into a salad, roast into crisps or simmer into soups. Remove any tough middle ribs or stalks as they can be quite chewy if not given enough time to soften. Sausage gnocchi Celebrate the winter season with this comforting gnocchi dish, where kale takes centre stage alongside rich, spicy sausage. Almond-crusted chicken with marinated kale and sumac salad Make this salad to reset at the start of the new year – it’s filling, crunchy, fresh, vibrant and good for you. It packs well for lunchboxes, too. Feta and kale börek Make the most of the seasonal superfood kale by combining with salty feta in this filo pastry tart. Serve with leafy salads for an easy veggie dinner. Pick from more kale recipes, including baked kale crisps with smoky paprika salt and kale and gnocchi parmesan bake. Cauliflower From the same brassica family as cabbages and broccoli, cauliflower is among the most versatile vegetables. It can be eaten raw in salads, pickled, steamed, grilled, roasted, fried or barbecued. Its firm texture turns creamy when cooked, and it has a delicate flavour that’s often overlooked as an everyday vegetable but it’s made the star of the show in this creamy cauliflower soup. Vegetarian cauliflower chowder Celebrate cauliflower season with a comforting bowl of creamy veggie chowder. A pinch of cayenne pepper and mace give a gentle warmth to this soup. Pick from more cauliflower recipes, including a classic cauliflower soup and creamy cauliflower mash. Cauliflower bhajis A twist on the curry house classic, these crispy bhajis see cauliflower pieces coated in a spiced batter, deep-fried, then served with a lime and coriander yogurt dip. Cauliflower and broccoli soup Cosy, nourishing and packed with veg, this warming vegetarian soup recipe comes topped with golden-brown sourdough croutons. Cauliflower, anchovy and raisin spaghetti Make the most of cauliflower in this low-calorie pasta with lightly toasted pine nuts and sweet smoked paprika. Blood oranges These jewel-like fruits bring a little sunshine to the darker months. The name comes from the ruby red mottling in the flesh of the orange, which is sometimes visible in the skin, too. The oranges develop this colour during the cooler winter nights, and they originated in the southern Mediterranean in the 18th century. Blood orange tarts An easy but impressive make-ahead dinner party dessert. With a blood orange and custard filling, zesty homemade pastry and caramelised topping, these tarts are super to wow your guests. Pick from more blood orange recipes, including blood orange polenta drizzle cake and indulgent blood orange sticky iced buns. Blood orange curd crêpe cake Celebrate jewel-like blood oranges to make this impressive layer cake. Use shop-bought crêpes and curd for a speedier dessert. Blood orange loaf cake Edd Kimber's show-off bake combines the ruby-red brilliance of blood oranges with crunchy poppy seeds and grated marzipan. Pears Any pears will work for these recipes but some of our favourites are Conference, Red Williams, Comice or Concorde. Make sure you use the fruit at the optimum stage of ripeness as they vary on flavour and texture. Pear crumble This is a classic crumble with a thick, crunchy top. Custard or ice cream are non-negotiable! If you’re cooking for adults, a splash of rum, whisky or brandy with the pears works beautifully. Make sure you use ripe pears in this recipe – underripe fruit will result in a less flavourful crumble. Pick from more pear recipes, including brown butter pear cake and indulgent sherry poached pears with chocolate sauce. Pear, gorgonzola and pickled walnut pizzettes Enjoy these moreish mini pizzas as an aperitif or light lunch, topped with sweet and tangy pickled walnuts, pears and drizzled with floral honey. Chocolate celebration cake Celebrate with a decadent chocolate olive oil sponge cake, adorned with luscious hazelnut praline buttercream, tender stewed pears, and crowned with delightful edible flowers. Haddock When shopping for smoked haddock, try to buy it un-dyed or naturally dyed, as this is often better quality fish. It will also prevent any dye leaching out and ruining the look of the risotto. It should have a natural smoked hue – the artificially dyed variety will be very yellow. Try more smocked haddock recipes, including smoked haddock fishcakes and haddock curry. Smoked haddock risotto These may not seem like obvious bedfellows, but the subtle smokiness of the smoked haddock is uber comforting with the rice, stock and parmesan. Smoked haddock and spinach rye toasts One for those early risers with a savoury tooth, this quick and easy breakfast idea is high in protein and full of flavour. Haddock goujons with parmesan crust and pea pesto Make your own posh fish fingers for dinner tonight, with a luxury parmesan crust and homemade pea pesto for dipping. Celeriac Celeriac is a variety of celery cultivated for its bulbous root. It has a mild celery-like flavour but is much deeper and nuttier, with a pleasing texture once cooked. Try to find it with healthy looking celery and leaves attached at the top – this is a good sign of its freshness. Check out our favourite celeriac recipes, including celeriac soup and celeriac gratin. Celeriac carbonara Tom Cenci, executive chef of Nessa, shares his reinterpretation of the timeless pasta classic, using spiralised celeriac instead of spaghetti. Celeriac rostis with harissa yogurt Top these seasonal hash browns with crispy fried eggs for a winning brunch. Curried celeriac With its nutty, creamy flesh, celeriac works really well in this curry – the roasted cubes soak up the flavours of the spices. Serve with steamed rice for a warming vegan dinner. Potatoes Potatoes' comforting, starchy texture makes them perfect for hearty dishes during the colder months. Whether mashed, roasted, or baked, potatoes can elevate any meal with their earthy flavour. For a twist, try using them as dauphinoise potatoes or as the base for a warming leek and potato soup. When selecting potatoes, opt for firm ones with smooth skin and no sprouts to ensure the best quality for your recipes. Cheese and potato pie This indulgent pie highlights tender, creamy potatoes, layered with rich gruyère and cheddar and encased in a buttery shortcrust pastry. Made with just 10 simple ingredients, the hearty potatoes shine through in every bite. Chīzu imomochi (potato cheese dumpling) This type of mochi uses mashed potato and starch in place of glutinous rice. Best eaten warm, glazed in sticky soy honey. Marinated ibérico pork fillet, roast potatoes and red peppers Pimentón, garlic and oregano overnight-marinated pork fillet is roasted and layered with crispy potatoes and blistered red peppers for a satisfying main. Venison This versatile protein is perfect for hearty winter dishes, lending itself beautifully to slow-cooked stews, casseroles, or even as a centrepiece roast. Its deep, gamey taste pairs well with robust ingredients such as juniper berries, red wine and root vegetables, making it an ideal choice for warming meals during the colder months. Venison stew Make our warming venison stew with sloe gin and cheesy polenta. This rich winter recipe may take a little time, but it's definitely worth it, a comforting recipe the whole family will love. Venison curry Seasonal venison takes centre stage in this bold keema-style curry, where the rich, gamey meat perfectly complements the vibrant, aromatic spices. Serve it with a cooling raita, warm roti, sliced red onion and a squeeze of fresh lemon to balance the richness. Venison meatballs Homemade spiced venison meatballs with a fresh chopped salad and plenty of hummus, all ready in less than half an hour. Lemon Lemons, with their bright, tangy flavour, are a versatile ingredient that shine during the winter months. Their zesty juice and aromatic rind add a refreshing lift to both sweet and savoury dishes. Discover more lemon recipes. Lemon fool This lemon fool is a simple, light dessert that takes minutes to put together. Serve with a biscuit for dipping – shortbread or ginger ones go well. Lemon meringue pie A classic, impressive lemon meringue pie with crisp pastry, tart curd and fluffy meringue that's easy to make. What more could you want? Baked halibut with fennel, lemon and walnut pangrattato A mild, sweet-flavoured flat fish with firm flesh, halibut is particularly well suited to roasting, ideal for easy entertaining or an elevated speedy midweek meal.
How to make the most of the best winter ingredients, from vibrant beetroot to comforting leeks and bittersweet oranges
Want to know what's in season in January? Looking for January recipe ideas? Use gluts of oranges and all varieties of vibrant beetroot from your fruit and veg boxes or local greengrocer to make these seasonal dishes and bakes. We've included plenty of tips for how to shop for particular varieties, prepping guides and useful ideas to use up leftovers. After, check out our best February recipes, March recipes, April recipes and May recipes. Kale A cruciferous veg related to cabbage, broccoli and cauliflower, kale has flat or tightly curled leaves (this variety is called curly kale) that grow around a central stalk. It comes in a few colours, including green and purple. Try to find whole-leaf kale so you can hold the stalk with one hand and pull the leaf from it with the other. Shredded kale comes with the stem still attached, which can be tough. After kale has been massaged, as in the recipe below, try roasting for 5-8 mins in a hot oven for moreish kale crisps – they’re not too dissimilar to the crispy seaweed you might get with a Chinese takeaway. Discover more kale recipes. Almond-crusted chicken with marinated kale and sumac salad Make this salad to reset at the start of the new year – it’s filling, crunchy, fresh and vibrant, and good for you. It packs well for lunchboxes, too. Discover more winter salad recipes. Sweet potatoes Although the orange variety is the most popular in the UK, you can also find purple or white sweet potatoes. And, despite their name, they’re not actually related to potatoes – instead, sweet potatoes are a root veg that work well as an alternative to potatoes in most recipes, including fries, mash, roasties and jackets. Their flesh is soft and creamy when cooked, with a distinct sweetness that lends itself nicely to cakes and bakes as well as savoury dishes. Sweet potatoes are a good source of fibre, vitamins B and C, and beta-carotene, which converts to vitamin A once eaten. Discover more ways with sweet potatoes. Sweet potato and coconut tray curry This easy vegan one-pot sweet potato curry makes for a hassle-free dinner. The toasted coconut and coriander topping takes the flavours up an extra notch. See more easy curry recipes. Turnips Often overlooked, turnips are a wonderful vegetable, steeped in British history. They were a main source of food before the arrival of the potato, and deserve another turn in the limelight. With a mildly peppery taste, they lend themselves to roasting, which brings out their natural sweetness. They pair excellently with cheese, bacon, vinegar (try pink pickled turnips) and strong, punchy salsas, like the chimichurri in the recipe below. Find more turnip inspiration. Baked fish with roasted turnips, feta and chimichurri Turnips' mild and peppery taste lend themselves to roasting, bringing out their natural sweetness and pairing excellently with the punchy chimichurri salsa. Pickled turnip, cucumber and ginger salad In just 15 minutes, toss together a vibrant side salad of pickled turnip, cucumber, and ginger. It’s the perfect crunchy companion to grilled meats, adding a refreshing kick to your plate. Bananas Once a tropical delicacy that was a rarity, bananas are now available year-round, and are in abundance thanks to modern food logistics and transportation methods. They’re the base for many signature recipes, such as the banana split, banana bread, smoothies and, of course, banoffee pie. They’re versatile and help bridge a seasonal gap when winter stores of fruit and veg have run out, but the early spring produce is yet to arrive. Discover more banana desserts. Biscoff banoffee pie This biscoffee pie, if you will, brings joy and variety to your table with its layered smooth biscoff cream, sliced banana and silky caramel filling. If you've got spare biscoff to use, check out more of our biscoff recipes from cookies to fudge. Pears Pears are picked when mature, not ripe, so they might still be firm when you add them to your shopping basket. To check for ripeness, apply pressure at the top near the stem – if the fruit yields slightly, it’s good to go. Find more pear recipes here. Sausage, pear and parsnip traybake Serve these delicious roast sausages with parsnip, pear and red onion. Ready in under an hour, pair with your favourite potatoes and steamed veg. Try out more traybake recipes. Purple sprouting broccoli This variety is actually quicker to prepare and cook than standard broccoli. Simply trim the stems and boil or steam for a shorter time – the tender stalks and florets will cook through much more rapidly. Charred purple sprouting broccoli with tahini yogurt and spiced seeds Charred purple sprouting broccoli, coated in a tahini yogurt and topped with spiced seeds, makes a sophisticated starter or light lunch. It’s best to cook the broccoli by stir-frying or griddling. Discover more purple sprouting broccoli recipes here. Lemons olive tip: Got a wooden chopping board that needs a good clean? Use some coarse salt and half a lemon to gently scrub, leave for a few minutes then rinse thoroughly and dry. The lemon will help remove stains and get rid of any odours. Find more recipes which use lemon here. Cardamom and lemon self-saucing pudding Tuck into this cardamom and lemon self-saucing pudding, a light sponge on top with oozing lemon curd beneath. Serve warm with vanilla ice cream, if you like. We've got plenty more self-saucing pudding recipes to try, including banana and butterscotch variations. Lemon drizzle muffins A trio of lemon (curd, zest and juice) is the key to these zingy muffins. Perfect for elevenses, an afternoon snack or even breakfast. See more easy muffin recipes. Rhubarb Related to sorrel, this fruit is technically classed as a vegetable. It has thick, fleshy stalks that are sour and floral in flavour. Forced rhubarb, grown under buckets in Yorkshire, is available between January and March, and has more tender, pink stems than spring rhubarb, which is grown outside. Rhubarb and apple pie Celebrate tangy, vibrant rhubarb in this fruit pie with latticed shortcrust pastry. Serve with cream, custard, ice cream (or all three!) for a hearty winter pud. Take a look at more rhubarb recipes. Mussels Blue or European mussels have shiny, blue shells and are a type of bivalve. When buying, look for those that aren’t chipped or broken and that the shells are all tightly closed. We've got more mussels recipes here. Tarragon and vermouth mussels Make the most of mussels in this quick and easy one-pot. Use crusty bread to soak up the creamy tarragon sauce for a simple yet impressive starter. Grapefruit From the citrus family, grapefruits are sweet, sour and bitter, and the flesh can be bright pink or yellow. They are great for breakfast, in dressings and salads, or made into marmalade. Check out more grapefruit recipes. Grapefruit drizzle cake Swap lemon for grapefruit to put a seasonal spin on this drizzle cake. The sugary crust gives a wonderful texture to the golden loaf. Next, try out our orange drizzle cake recipe. Parsnips A root vegetable that is closely related to carrots and parsley. A tip when buying parsnips is to go for the slightly smaller ones, as larger parsnips can be woody in the centre. Here's more parsnip recipes for you to choose from. Parsnip curry Sweet and earthy parsnips are cooked with fragrant spices in this nourishing vegan curry. Serve with basmati rice for an easy dinner. Parsnip and apple soup Make the most of parsnip season by combining with apples in this rich and creamy soup. Serve with crusty bread for a warming lunch or starter. More of our easy soup recipes. Beef and ale stew with parsnips This hearty stew pairs beef shin with parsnips and ale. Serve with creamy mash on the side for a warming winter dinner. Seville oranges Seville oranges are perfect for this recipe as their thick rind gives the marmalade extra bitterness, but you can also use normal oranges. When buying, make sure the skins feel oily – a fingernail dragged along the skin should burst the surface, releasing and orange zest aroma. Marmalade This classic marmalade recipe is a wonderful way to spend an afternoon in your warm kitchen and use up a glut of oranges. Adding lemon juice at the end gives a little extra zing to cut through all that sugar. Pick from more orange recipes, including Seville orange chicken and delicate orange cake. Beetroot Beetroots usually come in three main varieties: red, candy and yellow, and will vary in size. Look out for beetroots with their stems and leaves still attached – you can use the stems and leaves like you would chard, and it is also a good indicator of the beetroot's freshness. Healthy leaves equals healthy beets. Borscht There’s something about the vibrant scarlet hue of borscht that feels rather cheering at this time of year. This is a classic Eastern European soup that in many ways mirrors the Italian minestrone – what you put in it and why can differ from season to season. We’ve opted for a simple winter vegetable version. Try more beetroot recipes, including beetroot and goat's cheese tagine and a vibrant mackerel and beet salad. Leeks When buying leeks, check that the dark green tips are in good condition and make sure that you wash them thoroughly – they're experts at trapping dirt between the layers. Don’t ditch the dark green ends of your leeks either, they are tough but quickly cooking in some oil or butter will soften them up. Leek risotto Treat yourself to our beautifully creamy leek risotto with a fried anchovy and breadcrumb topping. The key to the perfect risotto is patience. Check out more risotto recipes. Chicken and leek bake When it comes to easy and convenience, a traybake is hard to beat. Here, the sweet oniony-ness of leeks and the depth of flavour that chicken thighs and bacon bring, plus richness from cheese sauce and crunch from breadcrumbs, makes for a comforting midweek meal. Check out more leek recipes, including a super green vegetarian lasagne and comforting leek and potato soup. Apples There are more than 2,000 varieties of British apple – and we don’t think we eat enough of them! Any variety will work in these muffins, but a crisp, tart eating apple will give them extra zing. Look for shiny, unblemished apples when buying. Apple and cinnamon muffins These muffins make for an easy breakfast or snack. You can swap out the wholemeal for plain flour in this recipe but we think it adds lovely nuttiness and texture. Try more apple recipe ideas, including old-school apple crumble, apple pie and tarte tatin. Mackerel Smoked mackerel pasta Enjoy this versatile smoked mackerel pasta warm or chilled – a quick, hearty lunch that’s as satisfying as it is flavour-packed. Venison Venison meatballs Homemade spiced venison meatballs with a fresh chopped salad and plenty of hummus, all ready in less than half an hour. See more 30-minute meal ideas for easy midweek dinners.
Try this simple yet impressive recipe for coq au vin. This classic French dish of tender, slow-cooked chicken is a timeless comfort food rich in flavour
Make this slow-cooked chicken dish, then try our tartiflette, dauphinoise potatoes and more easy French recipes. How to make coq au vin... step-by-step video View Green Video on the source website
These dainty strawberry cupcakes stay perfectly moist thanks to chopped strawberries folded into the sponge. Perfect for afternoon tea or a summer bake sale
Bake a batch of these strawberry cupcakes, then check out our strawberry cake, strawberry cheesecake, strawberry tart and more strawberry recipes. Looking for more cupcake recipes? Try our easy vanilla cupcakes, vegan cupcakes, fairy cakes and butterfly cakes. How to make strawberry cupcakes... step-by-step video View Green Video on the source website
A nut roast but not as you know it – packed with umami, smokiness and sweetness from squash, lentil and dates, we think this is our best ever!
Try our Christmas nut roast then check out our vegan nut roast, beetroot tarte tatin, mushroom pithiviers and more vegetarian Christmas dinner ideas. How to make a Christmas nut roast... step-by-step video View Green Video on the source website
Be inspired to make the most of October's best ingredients, from creamy butternut squash to soft, chewy figs and dark, earthy kale
Want to know what’s in season in October? Looking for October recipe ideas? Use creamy, nutty butternut squash, chewy figs and dark green kale from your local greengrocer to make these seasonal dishes and bakes. We’ve included plenty of tips for how to shop for particular varieties, prepping guides and useful ideas for using leftovers. After, check out our best September recipes, November recipes and December recipes. Shallots From the allium family, so related to onions and garlic, shallots are prized for their mellow sweetness. When buying look for taut skin – they should be firm and not have any green shoots sprouting from the ends. Pot-roast red curry pheasant This impressive pot-roast needs just five minutes prep time. The oven does all the work, infusing the caramelised meat with aromatic Thai red curry flavours. Quince Quinces look like a hybrid of an apple and a pear but are quite different. They are much firmer and heavier, and are bitter and astringent before cooking but turn pink when cooked, with a floral flavour. Quince pudding Quinces are bitter when raw but turn pink when cooked, with a floral taste – they give this autumnal steamed pudding lovely flavour and are great paired with mixed spice, cinnamon and ginger. Spiced baked quince with walnut crumble This spiced baked quince with walnut crumble is the perfect autumn dessert, balancing floral sweetness with warming spices. Slow baking transforms the fruit until tender and blushing pink, infused with honey, brown sugar and aromatic spice, while a crunchy walnut topping adds the perfect contrast. Swede Swede, also known as rutabaga or neeps, is a versatile root vegetable in season from late autumn to early spring, making it a winter kitchen staple. With its subtly sweet, earthy flavour and firm texture, it’s delicious mashed with carrots or potatoes, roasted with other roots, or added to stews, casseroles and classic dishes like Cornish pasties and Scottish neeps and tatties. Perfect alongside robust meats like beef and lamb, swede is hearty, adaptable and full of flavour. Cumin spiced swede and gouda pasties These vegetarian swede and gouda pasties are packed with spiced vegetables, fragrant cumin and creamy cheese for a comforting twist on a classic. With golden pastry and a straightforward method, they’re perfect for a warming lunch or easy dinner. Butternut squash A butternut squash is a long, fleshy gourd with creamy, nutty orange flesh. One of the most common types of winter squash, it’s extremely versatile and works well across many cuisines. With sweet, orange flesh and taut yellow skin, try it roasted in wedges in a warm salad or blended into soups and risottos. Look for unblemished skin when buying. See more of our butternut squash recipes here. Squash and sweet potato soup Warm yourself from the inside out with this one-pot, vegan soup made with creamy and nutty squash and sweet potato, seasoned with cumin, turmeric and ginger. Butternut squash mac and cheese Add cubes of roasted butternut squash to creamy macaroni cheese for an autumnal twist on this comforting, crowd-pleasing pasta bake. Roasted butternut squash wedges with sage pesto Roast squash in garlic and chilli then top with a herby homemade pesto for a vibrant autumnal side dish. Figs The fruit of the ficus tree, figs are soft, chewy and filled with small, edible seeds. Before the days of refined sugar, figs were often dried and used as sweeteners in cakes and bakes. Discover more fig recipes here. Fig chutney with orange and cinnamon Make a jammy fig chutney with warming cinnamon, orange zest and ground ginger, perfect to enjoy alongside a cheeseboard or oozing autumnal toastie. Baked figs with amaretto Jammy figs are roasted with amaretto for a nutty sweetness. Serve with creamy mascarpone and crumbled amaretti biscuits for an elegant autumnal dessert. Halibut Halibut is a prized white fish with a firm texture and delicate, mild flavour that pairs beautifully with lemon, capers, fresh herbs and light sauces. Perfect grilled, baked or poached, it works well with simple sides like new potatoes, asparagus or a crisp green salad. Halibut with smoky masala sauce Make the most of halibut season by trying it in this three-step smoky masala sauce. It’s versatile too – swap in your favourite protein if you prefer and double the batch to freeze extra sauce for an easy midweek meal. Guinea fowl A wild game bird, guinea fowl are originally from Africa but are found throughout the UK. They have a flavour similar to that of chicken or pheasant, with a slightly darker, gamier meat. Check out more of our guinea fowl recipes here. Roast guinea fowl in white wine sauce Roast guinea fowl sits in a rich and creamy chicken stock sauce with shallots and lardons. Serve with mashed potatoes and greens for an alternative Sunday roast. Grapes Grapes are a versatile fruit, typically in season from late summer through to early autumn, with peak availability in the UK from August to October. Their natural sweetness and juicy texture make them a delightful addition to both sweet and savoury dishes. Grapes pair exceptionally well with cheeses such as brie, stilton and goat’s cheese, and are often featured on cheeseboards. They also complement poultry, pork and duck, adding a burst of freshness to roasts and salads. In desserts, grapes can be used in fruit salads, tarts or simply served chilled. Halloumi with honey roasted grapes and thyme This recipe is a perfect way to showcase halloumi as the star of an autumnal salad. The combination of golden fried halloumi with honey-roasted grapes and fresh thyme creates a delicious balance of sweet, salty and herby flavours. Kale Kale is a type of cabbage from the brassica family. With dark green, frilly leaves, it’s extremely nutrient-rich. You can either buy it on the stalk or chopped and in bags. It has tough and fibrous central stems that need to be removed, or very finely chopped if using – with firm green leaves. However it’s best to remove and discard the tough, woody stalk before cooking the leaves. Find more kale recipes here. Kale salad with tadka dressing Firm, rich kale leaves are tossed with sliced avocado and slicked in a dressing of honey, vinegar, garlic and chilli. Topped with crisp, golden croutons made from punchy garlic and coriander naan breads, this is a hearty salad with buckets of flavour and texture. Cajun chicken supreme A chicken supreme is a skin-on chicken breast that has the top of the shoulder bone left in. This helps keep the breast moist. If you can’t get hold of them, then skin-on chicken breasts will work just as well. One-pan fish stew Pair juicy prawns with white fish, creamy butter beans, feta and earthy kale in a flavoursome tomato sauce. This easy one-pot dinner is ready in just 40 minutes. Roast vegetable salad with kale pesto Toss vibrant roasted veg with grains and a nutty kale pesto dressing for an easy vegetarian side dish. Venison Wild venison is a lean meat that’s incredibly versatile. With its slight gamey taste, it can be paired with strong flavours and used similarly to beef. Sear steaks on a barbecue or in a griddle pan, and serve with mash for a wintry dish. Or, in warmer months, slice and serve with red fruits in a salad. Venison can be slow-cooked, roasted or stir-fried. It’s also one of the most sustainable meats, as well as being high in protein and low in cholesterol. Venison steaks with mushroom peppercorn sauce A lean and versatile meat with a slight gamey taste, these tender venison steaks pair wonderfully with the rich, creamy mushroom peppercorn sauce. Hazelnuts Also known as cobnuts, hazelnuts can be eaten raw, but take on a sweeter roasted flavour when toasted. Buy in shells and use a nut cracker, or toast shelled nuts in a low oven or a pan over a low heat to bring out the best flavour. Add to muesli or salads for crunch, or grind and add to cakes, similar to how you’d use ground almonds. Hazelnut meringues with chantilly cream Toasted hazelnuts bring a sweet and nutty depth to these meringues, topped with creamy vanilla chantilly cream and a sprinkling of golden nut brittle. Prawn Prawns are sweet, succulent and endlessly versatile. In the UK, they’re at their best from late spring to early autumn, adding instant glamour to everything from zesty prawn cocktails and fragrant curries to crisp summer salads and silky pasta dishes. Simple or sophisticated, they never fail to impress. Garlic and cumin butter prawns Make the most of juicy king prawns by slathering in this buttery garlicky sauce – a light, punchy dinner idea ready in 20 minutes. Cod Cod is a flaky, delicate white fish that feels at home in any kitchen. In the UK, it’s at its best from late winter to spring, perfect for everything from golden fish and chips and hearty fish pies to elegant seafood stews. Its mild flavour loves a punch of herbs, a zingy sauce or a crisp batter, making it a reliable favourite for weeknight dinners and celebratory meals alike. Fish and chips Cooking soft, seasonal cod in lager creates a super crisp, light batter with a deep flavour. Serve our beer-battered cod with chips and peas. Blackberries Blackberries are bursting with a sweet-tart juice and are coloured a gorgeous deep purple hue. Typically in season in the UK from late July to early October, they're perfect in crumbles, tarts, or even stirred through salads for a fruity twist. Croissant bread and butter pudding Take your pudding to the next level with buttery croissants, blackberry jam and fresh blackberries. Sweetcorn Sweetcorn’s golden kernels are naturally sweet, juicy and satisfyingly crunchy. At their best from August to October, they work just as well in smoky barbecued salads as in warming autumnal chowders. Mini sweetcorn tacos with feta avo crema and quick pickled onions Pack in heaps of colour and flavour to your vegetarian entertaining with these vibrant tacos. Onions Onions are a kitchen staple, prized for their ability to add depth and sweetness to countless savoury dishes. In the UK, onions are at their best from late summer through autumn, when their flavour is robust and their texture crisp. Whether caramelised for a rich French onion soup, finely diced into salsas, or roasted alongside meats, onions bring essential character to everything from stews to salads. French onion soup This deep beefy French onion soup is rich with caramelised onions and topped with bubbling cheese melts, perfect for a comforting winter warmer.
These filled pastry treats are easier to make than you might imagine and are perfect snacks for parties and picnics. Filled with beef, tomato, smoked paprika and fiery cayenne, they really pack a flavour punch, too
Make these beef empanadas, then check out our spring onion and prawn empanadas, spinach, chorizo and cheese empanadas and more of our easy party food recipes. How to make Beef empanadas...step-by-step video View Green Video on the source website Beef empanadas recipe
Rhubarb, white chocolate and elderflower tart
Filled with white chocolate, elderflower-infused cream and rhubarb roasted in orange juice, this tart not only looks impressive but knocks it out of the park in terms of flavour, too
Make this rhubarb, white chocolate and elderflower tart, then check out our raspberry frangipane tart, fig tart, Bakewell tart and more sweet tart recipes.
Be inspired to make the most of July's best ingredients, from juicy cherries to firm mackerel and sweet tomatoes
Want to know what’s in season in July? Looking for July recipe ideas? Use firm mackerel, sweet tomatoes from the garden and juicy cherries from your local greengrocer to make these seasonal dishes and bakes. We’ve included plenty of tips for how to shop for particular varieties, prepping guides and useful ideas to use up leftovers. After, check out our best August recipes, September recipes and October recipes. Cherries Cherries are small, deep red stone fruits which are sweet and slightly tart in flavour. They have a short season from June to July, making them a prized addition to sweet and savoury recipes. However, they can preserved or pickled to enjoy all year round. No cherry pitter? No problem. Put a small metal piping nozzle on a board, press the cherry on top slowly and the pip will pop out of the top. Cherry and almond crumble Crumble approaches nigh-on dessert perfection. Chill leftovers and stir through maple syrup and vanilla-spiked yogurt for a superior breakfast. Cherry labneh summer pudding Cherries simmered with orange zest, homemade labneh, sweet brioche and pomegranate sauce on top... this is our ultimate summer pudding recipe. Beetroot Earthy, rich and sweet, despite its deep red colour and bulbous shape, beetroot is related to spinach and chard, and is just as nutritious. Beetroot tartare and ricotta toasts Posh toast topper, anyone? Marinate roasted beetroot in a mustardy miso sauce, then pile on top of punchy horseradish ricotta for this colourful appetiser. Aubergine Although technically a fruit, the aubergine is a popular vegetable around the world. Originally from Southeast Asia, the most common variety you’ll find in Europe has a deep purple, almost black skin, with creamy flesh and few seeds. But you can also find long, thin aubergines and small pea aubergines that are green and white. Look for unblemished, shiny, taut skin when buying. Aubergine salad with mint and pine nuts Golden, charred aubergines are paired with crumbled feta, olives and herbs in this summery salad. Soaking the sultanas in vinegar makes them extra-juicy and tangy. Aubergine and ’nduja spaghetti Fiery 'nduja and chunks of silky aubergine flesh take this tomato pasta recipe to the next level – ready in just half an hour, it's an ideal midweek meal for two. Red peppers Sometimes known as bell peppers, these come from the capsicum family but aren’t hot like their chilli cousins. Instead, they have floral, sweet flesh and keep really well in the fridge. When buying, avoid any peppers with soft or wrinkled flesh. Muhammara with herby grain salad Muhammara is a classic Levantine dip made with walnuts, red peppers and pomegranate, similar to romesco sauce. Here, it's served with a salad of freekeh and leafy herbs and flatbread. Gooseberries From the currant family, these tart, grape-sized berries are perfect in puddings. There are two varieties: one with a green-yellow hue and another with red skin. When buying, look for plump, firm fruit with taut skin that yields slightly when gently pressed. Chicken and gooseberry tagine Gooseberries can be used in savoury and sweet recipes – choose red ones for this aromatic tagine to bring sweetness and tartness to the dish. Broad beans Sometimes called fava beans, broad beans come in long pods that need to be removed before cooking. The bean itself has an outer skin, which can be eaten or removed (known as double podding) – this is made easier by cooking for 1 minute in boiling water to loosen the skins. Paprika-crusted hake with chorizo, broad beans and potatoes This dish makes great use of broad beans with smoky, paprika-coated hake and golden, crispy new potatoes. Swiss chard Don’t be afraid to mix it up with chard and go for different colours – there’s next to no difference in taste, though ruby chard with its rich red stalks is slightly stronger in flavour. Yellow curry with swiss chard and tofu Tofu chunks soak up a gingery coconut broth in this quick and easy vegan curry, made vibrant with ruby red chard stalks. Eggs en cocotte with swiss chard and smoked haddock Make smoked haddock and swiss chard sing in this classically slow-cooked French egg dish. Perfect for brunch, lunch or even a light dinner. Flat-leaf parsley Also known as Italian parsley, it has a much softer leaf than curly parsley and is often preferred for use in salads and as an ingredient. Don’t forget to use the thin stems – they’re packed with parsley flavour and come with a pleasing crunch. Parsley and pomegranate salad Parsley doesn't always have to be just a garnish – here, it's the hero of a summery salad made with the freshest, greenest leaves. Mackerel Known for its shiny, iridescent skin, mackerel is a fish high in natural fats and omega-3 fatty acids. Mackerel spoils quickly, so look for really fresh, firm fish or fillets with shiny, not matte, skin. Spanish mackerel This simple recipe makes great use of storecupboard staples like chickpeas, tinned tomatoes and 'nduja. The parsley sauce is perfect for putting wilting parsley leaves or leftover stalks to good use. Chillies There are more than 200 varieties of chilli, all varying in colour, heat and size, and originating in South and Central America. The chillies for this recipe are the usual red and green ones available in supermarkets – they have a fresh chilli flavour without too much heat. Chilli chicken This is a take on an Indo-Chinese classic using juicy chicken thighs. It's spicy, sweet and deeply savoury – everything you want from a meal. Tomatoes All tomatoes originate in South and Central America, and were brought to Europe in the 16th century by the Spanish. Since then they’ve become the cornerstone of many European and Asian cuisines. Sweet, sour, floral – tomatoes provide so much flavour. Tomato chutney This is the perfect recipe to use up a glut of ripe summer tomatoes and is a great accompaniment to a cheeseboard. Tomato and red pepper soup Soup isn't just for winter – this summery tomato and red pepper soup makes a great lunch on a warm day and will use up that glut of tomatoes from the garden, too. Runner beans A popular garden vegetable, runner beans are eaten in their pods and have a fresh, verdant flavour, similar to green beans. They need de-stringing before blanching – simply run a small knife or vegetable peeler down either side of the bean pods to remove the strings, then top and tail. You can BBQ, blanch, roast or steam them, or make this spiced, crunchy pickle for sandwiches and cheese platters right through the season. Spicy runner bean chutney This fiery condiment makes the perfect accompaniment for punchy cheese toasties, a classic ploughman's, or in antipasti platters and sandwiches. Scallops Scallops have two seasons, December-February and June-August. Their sweet flesh is a chef’s favourite and you’ll find them in many high-end restaurants, and don’t forget the creamy roe (coral), too. They are considered slightly tricky to cook as they become rubbery when overcooked but don’t be put off – a very hot pan and brushing with oil rather than oiling the pan will help perfect your skills. There are many species of scallops, with some of the best being found off the coast of Scotland. Look for hand-dived scallops which use sustainable fishing methods and avoid damaging the seabed. Scallop risotto Browning your butter adds nuttiness to this creamy scallop risotto, enlivened by garlic, fresh chives, lemon juice and a pinch of aromatic ground mace. Crab Crab is the quintessential summer ingredient, capturing the essence of coastal dining with its sweet, delicate flesh and briny flavour. As crabbing season begins in the UK, fresh, locally caught crab takes centre stage in everything from classic salads to luxurious cakes. Whether gathered from the shores of Cornwall or Norfolk, its seasonal appeal makes it a true summer delicacy, perfect for showcasing the vibrant tastes of the season. Cajun seafood boil Impress your guests at your next summer dinner party with this Cajun-inspired seafood boil. Packed with your favourite seafood, from crab legs to shrimp, and coated in seasoning and herby butter, it’s perfect for a fun, messy, ‘help-yourself’ dining experience. Pork Pork is a versatile and flavourful meat that shines in the summer months, particularly when it’s cooked on the grill or slow-roasted for a tender, succulent result. Whether it’s the juicy chops, smoky ribs, or crackling roast, pork pairs wonderfully with fresh, seasonal ingredients like apples, summer fruits, and herbs. Its rich taste and adaptability make it a favourite for outdoor feasts, ensuring it remains a highlight of summer menus. Chinese-style BBQ pork with sesame summer greens Marinate pork in a sticky, sweet-and-sour BBQ sauce, then serve with vibrant seasonal greens and steamed rice for a simple yet impressive dish that celebrates summer’s finest produce. Strawberries Strawberries are the ultimate summer fruit, bursting with sweetness and vibrant red colour. At their peak during the warmer months, these juicy berries are perfect for everything from fresh fruit salads to indulgent desserts, such as pavlova or strawberry shortcake. Whether eaten on their own or paired with cream, chocolate, or balsamic vinegar, strawberries bring the taste of summer in every bite. Frozen strawberry lemonade Transform frozen strawberries, lemon juice and sugar into a refreshing summer drink, perfect for sipping in the sunshine. With just five simple ingredients, it’s sure to become your new go-to. Blueberries Blueberries are a summer favourite, prized for their sweet-tart flavour and vibrant colour. These small, juicy berries are not only delicious but also packed with antioxidants, making them a nutritious addition to your seasonal diet. Whether tossed into a refreshing salad, blended into smoothies, or baked into muffins, blueberries bring a burst of summer freshness to any dish. Vegan blueberry muffins Make the most of ripe summer blueberries in this light, fluffy muffin. So delicious, no one will guess they’re entirely plant-based.
Our best BBQ ideas to help you celebrate the sunshine, from meaty and plant-based burgers to caramelised ribs, grilled seafood and homemade BBQ sauce
Looking for BBQ recipes? Here's our expert guide to creating the perfect BBQ. We have BBQ ideas to suit all your needs from burger recipes and sausage recipes to pulled pork and chicken wings. We've also included the best meaty showstoppers, best BBQ sides, vegan BBQ dishes, veggie BBQ recipes, best ever skewers, some epic grilled seafood and fish recipes and healthy barbecue ideas too. Once you're chosen your meat and veg to grill, prepare one of our make-ahead summer desserts, and whip up a batch of cocktails in jugs. If you're hosting this summer, check out our guide on how to create a festival in your garden. Enjoy the sun! How to cook meat on the BBQ The barbecue is a versatile cooking tool, it’s an oven and smoker as well as a fierce grill, and we don’t think we’ve been harnessing its true potential. With a bit of planning and care, you can create something truly magical – and here’s how. Start early. Light the coals or get the gas barbecue up to temperature, and tend it. The trick with low and slow barbecuing is to keep the temperature even. Brits tend to throw a whole bag of coal with a pack of firelighters and cook when it’s raging hot. Don’t. Start with a third of a bag, or find the right level on the gas and keep it there. This is an exercise in restraint and patience. Find your inner Zen. Use breathing techniques. Calmly does it. The meat is also important. Most cuts of brisket in the UK have been trimmed of almost all fat. You need this fat when cooking low and slow. It’ll keep the meat beautifully moist. Buy a meat thermometer. There are some people who can tell how the inside of a piece of meat is cooking from 1,000 yards away, most can’t. A meat thermometer lets you know exactly how the meat is cooking and when it’s ready. Best BBQ food ideas Best BBQ mains Jerk chicken Fire up the BBQ to make our easy jerk chicken recipe, best served with rice and peas or a fresh crisp salad. The best BBQ burger We like our burgers piled sky-high. This version comes with our secret sauce (made from four very simple ingredients), sweet and sour onions, emmental cheese, gherkins, frilly lettuce, and more. We have lots more great burger recipes for you to check out. BBQ buttermilk chicken with charred courgette sauce Buttermilk creates the juiciest chicken on the BBQ – serve simply in a bun or with our smoky-sweet tomato and courgette sauce plus crunchy crumbs. Grilled kofte (izgara köfte) Grilled kofte – a Cypriot meat dish made with lamb or beef mince – makes a brilliant alternative to burgers at a barbecue (you can cook it in the oven, too). BBQ lamb platter with olive and almond pesto Make the most of sunny days with barbecued lamb cutlets, served alfresco and topped with a homemade olive and almond pesto for a fresh, vibrant flavour. Mexican BBQ Tikin xic (achiote-marinated fish) This vibrant Mexican BBQ dish celebrates gentle, smoky flavour: fish fillets marinated in achiote, citrus, and garlic are grilled in banana leaves until tender. Tikin xic is a fragrant, summery centrepiece perfect for outdoor feasting. Paneer BBQ skewers with charred naans This vegetarian skewer recipe will make your summer BBQ much more interesting. Marinade paneer then thread onto skewers and grill on the BBQ alongside homemade naans. Vietnamese BBQ caramel pork loin Try our glazed Vietnamese BBQ pork. This recipe is great for family BBQs; it's delicately sweet, gluten-free and easily serves six. On the podcast we catch up with author, food writer and live fire expert Helen Graves to get tips and tricks for creating the perfect BBQ, including lots of exciting recipe inspiration. View oEmbed on the source website Chicken tikka Cooking these chicken tikka skewers – marinated in yogurt, ginger, garlic and spices – on a barbecue provides extra flavour. BBQ pulled pork Pulled pork is a great recipe to feed a crowd at a summer BBQ. Ours are served up in soft buns with crunchy coleslaw – plus we've included extra instructions on how to make this recipe in a slow cooker. BBQ steak sandwich A great option for your next BBQ, this elevated bavette steak has it all: mustardy heat from the wasabi mayo and punchy umami from the marinade and juicy charred steak. BBQ kofte with whipped feta and tahini slaw Fancy something different at your next BBQ? Serve a spiced BBQ kofte with a nutty tahini dressing and a creamy whipped feta sauce. BBQ lamb with malt vinegar sauce This malt vinegar sauce is a British riff on a Carolina-style BBQ sauce and makes a great acidic partner for rich lamb, cooked over coals. BBQ pork belly Slow cook your pork belly slices for fall-apart meat, soft, melting fat and lots of flavour. Finish off on the BBQ for a smoky flavour and caramelised edges. BBQ chilli chicken wings These juicy chicken wings are spiced with paprika, cumin, cayenne pepper and fresh oregano. Crisp up on the BBQ and serve with a light yogurt sauce to feed a hungry horde. BBQ kebabs Make these Turkish-style lamb kebabs at your next BBQ. They're named after the city of Adana and flavoured with chilli and sumac. We have more great BBQ skewer recipes. Blackened cod po boys Turn your hand to Cajun cooking for your next BBQ with grill expert Helen Graves’s charred, smoky cod dish, served with fresh salad and stuffed into white sub rolls. Ultimate grillable vegan burger Looking for some plant-based options for your BBQ? These loaded, grillable vegan burgers are a must, with their full-on flavour and meaty texture. Fish kebabs These turmeric-infused kebabs work well on a skewer, or served inside a baguette with some mayonnaise. If that doesn’t appeal, a pile of sesame-dressed rice noodles or lettuce leaf cups make perfect accompaniments. BBQ jackfruit burger Check out this impressive recipe for a vegan alternative to pulled pork, served in a burger bun with apple slaw. Our easy BBQ jackfruit is super meaty but with a sweet, fruity taste – an ideal plant-based BBQ option. Spicy BBQ chicken kebabs with grilled pineapple This skewer recipe has it all: spicy chicken, sweet, caramelised charred pineapple and plenty of refreshing mint. Definitely a dish worth firing up the BBQ for. BBQ masala fish Inspired by a Keralan fish fry, this recipe for flaky, succulent sea bass in a rich, spicy masala has been adapted for the barbecue, making it ideal for summer entertaining. Serve with a fresh rice, mango and coconut salad. Oven-BBQ brisket with blue cheese slaw Get that slow-cooked BBQ vibe without having to slave over hot coals for hours. Serve with a rich creamy blue cheese slaw and fries BBQ chicken and sausages with a Carolina mustard BBQ sauce Fiery, piquant and less sweet than other varieties, Carolina BBQ sauce complements caramelised, smoky meat perfectly. Get it involved with your next BBQ using this great recipe that serves eight. BBQ butter chicken wings Check out these super succulent, creamy BBQ butter chicken wings from chef Karam Sethi at Indian restaurant, Brigadiers. BBQ scallops Check out this easy barbecue scallop recipe for a quick yet impressive BBQ dish, perfect for pescatarians. Butter burgers These burgers are inspired by the butter-drenched ones they serve in Wisconsin, USA. We’ve been a little bit more restrained with the application of butter but they’re still super-indulgent and ideal for a BBQ. Perfect BBQ chicken Learn how to cook a perfectly seasoned and juicy chicken on the BBQ and get the most of the bird with this recipe and our tricks of the trade. Bulgogi Cook this popular Korean beef dish on the barbecue for added smokiness. BBQ brisket Get the most out of your BBQ this summer with our seriously tender, home-smoked brisket. We've included some tricks and tips to help you nail this recipe, every time. ‘Indian Takeaway’ seekh kebabs Get these juicy lamb kebabs on the grill. Fragrant with coriander stalks, they pack a fair whack of chilli and are perfect wrapped inside a soft naan with pickled red onion salad, sliced cucumber and raita. BBQ chicken thighs with ras el hanout and honey Marinade chicken thighs in warming ras el hanout and sweet honey before throwing over those coals, for a fragrant twist on classic BBQ chicken. Whole chilli and lemongrass sea bream Our recipe for delicately soft BBQ sea bream, with a fiery chilli and punchy lemongrass marinade, makes a great BBQ dish. This recipe is inspired by the food of coastal regions of Vietnam, where market customers choose their fish and marinade, before getting it cooked on a huge charcoal grill. BBQ prawns with roasted gooseberry salsa Prawns make for a quick, simple and delicious BBQ dish. Believe it or not, they pair a treat with gooseberries – try them together in this super simple BBQ recipe. Brazil burger All the flavours of Brazil are crammed into one epic mouthful here – peri peri bacon, smoky chimichurri relish, cumin-spiced onion rings, creamy lime and avocado mayo – it’s a bit of extra effort but take the challenge and you’ll be rewarded with a gold-medal BBQ burger. BBQ pork ribs If peanut butter caramel sounds like something you’re more likely to drizzle over ice cream, think again. It elevates BBQ pork ribs to a whole new level – they’re best simply served with a citrussy slaw and rice. Cajun picanha with bean salad Check out this epic BBQ beef recipe with punchy cajun spices and a fresh bean salad. Popular in the US and Brazil, picanha is a pointed cut, so is great for serving a crowd as you’ll get well done to rare from the same piece of beef. Miso-glazed ribs with Asian slaw Check out these melt-in-the-mouth baby back ribs with a crunchy, vibrant Asian slaw. Clook them slowly in the oven to get the meat nice and tender before finishing off on the BBQ to crisp them up. Best BBQ sides BBQ corn on the cob Pep-up this grilled Mexican street snack with punchy Korean gochujang sauce and serve as a zingy side dish at your next BBQ. BBQ courgettes The combination of smoky, charred courgettes, creamy labneh and crunchy savoury granola makes this a perfect side dish when you're entertaining. BBQ aubergines For a BBQ veggie side dish which will complement almost everything, make this sweet and smoky aubergine and pepper muhammara with a little hint of tang. Charred lettuce with ranch dressing Rustle up this charred lettuce salad with bacon bits and creamy ranch dressing to serve as a side dish at a summer BBQ. BBQ cabbage Take BBQ hispi cabbage to the next level by drizzling over a super-savoury Marmite, egg yolk and bacon sauce for the ultimate smoky side dish. Barbecued carrot, ricotta and toasted pecans If you've never grilled a carrot before, try it out with this epic BBQ side dish, paired with ricotta and toasted pecans. Herb, watermelon and rice noodle salad This is a vibrant and refreshing BBQ side dish. Our Vietnamese-style herb salad is packed fresh mint, Thai basil and coriander, as well as juicy watermelon and fine rice noodles. Best BBQ marinades and sauces BBQ marinades Give your BBQ meat, fish and veg a little extra oomph this summer with these punchy marinades – from easy spiced jerk (great for ribs) to Asian chilli (ideal for salmon fillets and chicken thighs). Easy aïoli Want to make a silky, garlicky aïoli with all of the flavour but none of the faff? Try this super-simple version and serve it with your BBQ meats and veggie sides. Homemade BBQ sauce This multi-tasking sauce can be served with burgers and bangers or used to glaze ribs and chicken – a staple for your BBQ this summer. Best BBQ desserts Rum cake This classic rum and ginger cake is best made a day before – it’ll get fudgy and hold together better when crisping up on the barbecue or under the grill. Freezer key lime pie This is a great summer dessert to serve at a BBQ. It freezes brilliantly, so can be made well in advance. Just leave the cream topping off until you're about to serve. Check out more great summer dessert recipes here. Best BBQ drinks Watermelon juice Pair your BBQ feast with this lively watermelon juice, packed with plenty of vibrant, summer flavours. Classic sangria Channel sunny holiday vibes with this classic Spanish tipple. Grab a bottle of light, dry red wine, some fruit, brandy and lemonade and create your own version of this refreshing punch. 8 BBQ jug cocktails Quench your guests' thirsts at your next BBQ with these fab boozy batch cocktails, from mezcal and kombucha cooler to spicy margaritas, raspberry frosé, and Jamaican rum punch.
Try our rich, fudgy white chocolate blondies recipe for an afternoon treat. White chocolate is the key to a gooey texture, alongside two types of soft sugar
Try our classic blondies recipe, then also check out our chocolate brownies, biscoff blondies, white chocolate fudge cake and more chocolate desserts.
How to make the most of the best winter ingredients, from vibrant blood oranges and tart grapefruit to bitter chicory and nutrient-packed spinach
Want to know what’s in season in March? Looking for March recipe ideas? Use fresh seafood, spinach leaves and citrus from your fruit and veg boxes or local greengrocer to make these seasonal dishes and bakes. We’ve included plenty of tips for how to shop for particular varieties, prepping guides and useful ideas to use up leftovers. After, check out our best April recipes, May recipes and June recipes. Blood oranges Blood oranges are celebrated for their ruby red flesh and juice. Blood oranges are only in season for a short time as they need huge temperature shifts in order to grow well – hot in the day and then down to below freezing at night. Make the most of this citrus in our blood orange recipes. Blood orange loaf cake Edd Kimber's show-off bake combines the ruby red brilliance of blood oranges with crunchy poppy seeds and grated marzipan. Blood orange margarita Blood oranges add a beautiful ruby hue to a pitcher of margaritas. Remember to add a large pinch of hot chilli powder to really make your cocktail sing! Blood orange trifles Our individual trifles make a quick and easy dessert using seasonal blood oranges, ready in just 15 minutes. If you've got people coming round for a weeknight dinner party, these are a great choice. Bananas Bananas are the UK’s most popular fruit and, on average, people eat 100 a year. When buying look for yellow, unblemished skin – green and its underripe, any brown or dark marks may mean it is close to over-ripening. Banoffee cheesecake This banoffee cheesecake has all the comforting flavour of the old-school pud but the style of an impressive dinner party dessert – and it takes less than 30 minutes of hands-on time to make. It's guaranteed to be a hit. Banana fritters Serve these battered, deep-fried bananas with a dusting of icing sugar – look for yellow-skinned bananas (not green), as you'll want them to be ripe. The combination of sweet cooked banana with the hot, crisp fritter coating is seriously good. Classic banana split With just five everyday ingredients, this old-school dessert couldn't be easier – or speedier – to make. It's a good job it'll never go out of style. Hake Hake is from the same family as cod and haddock, although its flesh is a bit meatier when cooked. It is a favourite in Spanish cooking, although it is native to British waters, and we should eat more of it! Here's how with our best hake recipes. Spanish-style hake Chorizo brings savoury heat to this veg-filled stew. Topped with meaty hake fillets and vibrant slices of orange, it makes for a flavour-packed supper. You could serve with a slice of sourdough bread for a more filling meal. Spinach Absolutely jam-packed with iron, antioxidants and other nutrients, spinach is especially good for us. We love its vibrant green colour when added to dishes, including our top spinach recipes. Florentine fish pie with eggs and spinach If eggs florentine is your brunch favourite, this comforting pie will quickly steal your heart. Packed with vibrant seasonal spinach, it’s the perfect family-friendly dish that comes together in under an hour – ideal for a fuss-free midweek meal. Saag aloo An Indian classic of spiced potatoes and spinach that packs in plenty of this nutritious leafy green. Serve as part of a full Indian spread with lots of other fragrant dishes. Spinach gnudi Whizz blanched spinach into ricotta to make these delicious, pillowy gnudi – they are similar to gnocchi, just a little lighter. Saag paneer We love anything involving squeaky paneer. Make this classic side dish, where spinach is mixed with crisp golden paneer cubes, for your next curry night. Spinach, leek and pea soup For a soothing lunch, blitz spinach, leeks and peas together to make a wholesome seasonal soup. Lobster You can usually source live or cooked lobsters from your local fishmonger, but if not then larger supermarkets often stock cooked, frozen lobsters which will work just as well. Try our lobster recipes. Lobster thermidor Serve this luxurious classic with a big green salad and plenty of crusty bread for mopping up that rich, creamy sauce. If you can’t get lobster, chop some cooked king prawns and mix through the sauce, then put into a gratin dish and grill. Lobster toastie Take your toastie up a notch with chunky chopped lobster in a silky, oozy four-cheese sauce. Don't forget the quick pickle on the side, it's needed to cut through the richness. Classic lobster roll You can find frozen lobster tails on Ocado, making these rolls easy to make yourself at home. Other supermarkets sell smaller, Canadian lobsters, which you can also use in this recipe. Purple sprouting broccoli This smaller, more tender variety of broccoli has vibrant purple florets and a long, thin stalk. Avoid buying any that have turned slightly yellow as these are not as fresh. See our purple sprouting broccoli recipes. Gnocchi with crispy purple sprouting broccoli and garlic butter This is the kind of dinner you need during the week. Purple sprouting broccoli is fried until crisp and heaped onto a bed of comforting gnocchi, slicked in a buttery, cheesy sauce. Purple sprouting broccoli, spiced fried eggs and lime yogurt on toast You can also enjoy purple sprouting broccoli for something different on toast. Lime yogurt and a fried egg makes this a filling, healthy lunch. Broccoli and peanut soba noodles Our recipe for purple sprouting broccoli and peanut soba noodles is really easy to make and ready in 20 minutes. The zingy sauce gives the broccoli an injection of flavour, while the roasted peanuts add a crunchy texture to the dish. Rhubarb Rhubarb has an intensely tart flavour. We like to make the most of it by adding it to as many dishes as possible while it's in season. Stewed gently with orange or ginger, it makes a delicious healthy breakfast, when served with porridge, pancakes or yogurt. The best combination of all is rhubarb and custard – whether in the form of a pavlova, panna cotta or tart. Surprisingly, rhubarb is delicious with rich meaty dishes, like pork and duck. Check out our rhubarb recipes. Rhubarb compote In-season rhubarb is mixed with zesty orange and aromatic cardamom to make this oven-roasted compote. Try it dolloped on pancakes and porridge, or served with a dessert. Apple and rhubarb crumble Nothing beats a seasonal crumble. Here the star is sweet-tart rhubarb, cooked apple and the best ever crunchy crumble topping. All you need to do is decide on ice cream, cream or custard... Rhubarb and custard eton mess This fruity dessert is packed with juicy rhubarb and can be whipped up in record time. The secret is buying ready-made meringues and custard to speed up the process. Cauliflower From the same brassica family as cabbages and broccoli, cauliflower is among the most versatile vegetables. It can be eaten raw in salads, pickled, steamed, grilled, roasted, fried or barbecued. Its firm texture turns creamy when cooked, and it has a delicate flavour that’s often overlooked as an everyday vegetable but it’s made the star of the show in our cauliflower recipes. Cauliflower soup Creamy cauliflower soup is comfort in a bowl, plus you can throw it together in just two simple steps. It's a nice nourishing option for cold, grey days. Gobi manchurian This Indo-Chinese dish is traditionally deep-fried before being tossed with the sweet and hot sauce, but here we’ve roasted it in the oven for a simpler, lighter version. Roast cauliflower korma Check out our veggie take on korma using roasted cauliflower. This curry is low in calories and ready in just 30 minutes, ideal for an easy midweek dinner. Best ever cauliflower cheese Arguably one of the heroes of British food – is it really a roast dinner if there’s no super cheesy, crispy-topped, piping hot cauliflower cheese on the table? Pink grapefruit Available all year round, this citrus fruit is even better in winter and spring when it’s juicier and sweeter. When looking for the juiciest ones, opt for fruits that feel heavy. Have a look at our zingy grapefruit recipes. Grapefruit upside-down cake A classy, grown-up take on an upside-down cake, with ruby red grapefruit, clementines, a light almond sponge and a gin-spiked drizzle on top. It's a beautiful one to bring to the table after a meal. Grapefruit and mint syllabub This easy dessert is made with floral rosé wine and sharp, refreshing grapefruit – it may take just 10 minutes to make but will end your dinner on a high note. Serve with chocolate-dipped biscotti, if you like. Grapefruit marmalade Mix up your marmalade game and add some zing to breakfast with this foolproof pink grapefruit marmalade. Follow the recipe and you’ll get it right every time. Watercress In season from April to September, this peppery little leaf has a slight mustardy kick and crunchy, refreshing stems. Use it in salads or whizz into soups, pestos or sauces to pour over baked salmon. Buy in bunches rather than bags to keep it fresher for longer, then store in a glass of water in the fridge to keep the leaves crisp. We've got lots of watercress recipes to help you make the most of it. Watercress and pea soup This watercress and pea soup has been pepped up with some baked lemon and sesame croutons. It's veggie and low-calorie – perfect for a healthy midweek meal. Prawn and watercress stir-fry You can use watercress in more than just salads. Here it provides fresh, peppery notes in this prawn stir-fry, perfect for a springtime dinner that’s ready in just 20 minutes. Salmon and watercress tartlets Ready in under 20 minutes and packed with the tastes of spring, these puff pastry treats make an easy dinner party starter your guests will love. Chicory Also known as endive, these crisp, slightly bitter leaves are great in salads and make an excellent vehicle for dips. They are also delicious grilled, balancing the bitterness with nutty, earthy flavour. Enjoy chicory in our easy recipes. Chicory tart with dolcelatte Make the most of chicory in this stunning dolcelatte tart– the sweetness of the honey works well with the bitter edge of chicory. It will make for an impressive veggie centrepiece at your next dinner with friends. Chicory with mixed pulses and grains Chicory is in its prime from January to March, so try it in our easy salad with lentils, Borlotti beans and crunchy panko breadcrumbs. This recipe comes from Italian restaurant Bancone in Covent Garden. Grilled radicchio, blood orange, manchego and sour cherry molasses dressing Sour cherry molasses impart a bright piquancy to this radicchio salad, balanced out by nutty slivers of manchego, toasted walnuts and aromatic basil leaves. Spring onions Spring onions are the young shoots of standard onions, before the bulb has had a chance to grow and develop. This produces a sweeter, milder allium flavour that can be used raw in salads or as a garnish – both the green and white parts add flavour and crunch. Spring onions often get overlooked as a side dish as they’re usually just a base for flavour but, when braised, they’re great with a roast. Make the most of this staple ingredient with our spring onion recipes. Cheddar and spring onion risotto with balsamic tomatoes Try our creamy risotto, oozing with mature cheddar cheese and topped with pan-fried cherry tomatoes. This comforting recipe is bursting with beautiful flavours. Ham hock, pea and spring onion salad Quick, simple and delicious, this ham hock, pea and spring onion salad is perfect for a midweek meal. It's ready in just 10 minutes and is well under 500 calories but doesn't feel like you're missing out. Cheese and onion quiche Using spring onions alongside ready-made pastry cuts down the cooking time so you can bake this classic vegetarian tart midweek. Leeks Along with garlic and onions, leeks, members of the allium family, offer a distinct flavour profile. While rather harsh when raw, especially in mature leeks, cooking brings out a delicate, mild onion taste with a subtle sweetness. Vegan leek and potato soup Create a plant-based take on the classic leek and potato soup, with all the creamy goodness of the original. Topped with fresh chives and a dollop of vegan yogurt or cream, it's the perfect pairing with your favourite crusty bread for a satisfying bowl of comfort. Lemon With their sour, zesty, and juicy characteristics, Lemons are versatile fruits used in sweet and savoury dishes. Their bright yellow skin and tartness make them a kitchen essential. Lemons are available all year round but are at their best from January to March. When selecting lemons, choose unblemished, firm ones that feel heavy for their size. Gluten-free lemon drizzle cake This lemon drizzle cake is light, zesty and gluten-free, making it a great option to bake for a crowd. Enjoy with a cup of tea for the perfect afternoon treat.
It's the trimmings that really make a Christmas dinner into a feast, so try our top Christmas trimmings recipes, from boozy cranberry sauce to simple stuffing and our unique sourdough bread sauce
Looking for Christmas dinner ideas? Try our best pigs in a blanket recipe, Christmas stuffing and gravy recipes, and other Christmas trimming ideas. Our Christmas stuffing recipes are easy to make, from sausage meat stuffing to chestnut stuffing recipes. We also have Christmas side dish recipes for boozy cranberry sauce and bread sauce using sourdough. Check out our best ever roast potato recipes to serve with Christmas dinner and our favourite easy red cabbage recipes for a pop of colour and flavour. For impressive mains and more, check out our best Christmas recipes. For quick and easy festive entertaining, check out our no-cook Christmas entertaining ideas. Find out what to eat this Christmas for a happy gut. If you're prepping for Christmas Day, check out our picks of the best Christmas crackers to buy filled with foodie treats, from popcorn to miniature cocktails. Christmas trimmings ideas Pigs in blankets Pigs in blankets are an essential part of any festive spread. Chipolata sausages are wrapped in crisp streaky bacon for the perfect Christmas side dish. Pigs in a blanket recipe with sage and apple We love pigs in blankets! This is a classic Christmas side dish with a twist. Crisp bacon, sweet and sour apple and aromatic sage, what more could you want from your piggies at Christmas? Master stock and get ahead gravy This super-charged chicken stock makes a rich and flavourful gravy that’s perfect for your Christmas day roast. Make-ahead gravy Our easy gravy will save you juggling pans on Christmas day and you can even make and freeze it if you want to get ahead. Add any last-minute juices from the turkey to this when you reheat it for an extra bump of flavour. Chestnut stuffing with dates and molasses Impress guests over the festive period with our epic stuffing recipe, featuring chestnuts, sausagemeat, sage leaves and sour cherries. Honey roasted parsnips Bring an extra serving of veg to your Christmas dinner with crispy, golden, honey roasted parsnips. Cranberry and port sauce A side of festive cranberry and port sauce is a grown-up addition to your Christmas dinner. Beef dripping roast potatoes Elevate your roast dinner by roasting your potatoes in hot beef dripping with garlic, rosemary, thyme and butter. Brussels sprouts gratin This epic festive side dish combines brussels sprouts with streaky bacon, baked until golden and crisp. Marmalade-glazed sprouts with chestnuts Give Christmas sprouts an effortless twist with marmalade, chestnuts and thyme. Frying steamed sprouts in butter lends colour and a velvety shine to your veg. Vegan pigs in duvets No one needs to miss out this Christmas with these delicious vegan pigs in duvets, perfect as a canapé or as part of a plant-based Christmas dinner. Vegan stuffing It wouldn’t be Christmas dinner without a dish of stuffing, and this version has the traditional flavours of sage and onion, alongside Puy lentils for added substance. It's also delicious in a Boxing Day sandwich, with leftover roasted root vegetables and lashings of cranberry sauce. Boozy cranberry sauce Made with red wine and port, this tangy and boozy cranberry sauce makes a perfect accompaniment to your Christmas turkey or goose for Christmas dinner. Sourdough bread sauce A nice twist on an old classic, this sourdough bread sauce is the perfect accompaniment to your Christmas day feast. Pile your plate high and enjoy a good spoonful of this alongside all the trimmings. Make your own perfect sourdough loaf with our ultimate step-by-step guide here Bacon butter Looking for ways to pimp up your butter for Christmas? Try our quick and easy bacon butter, it adds extra savoury flavour to have alongside your bread or to add flavour to roast chicken. Christmas butter Want to jazz up your turkey this Christmas? Try self-basting your turkey with our quick and easy sweet Christmas butter. Sage and onion stuffing Make your own stuffing balls for Christmas Day, or serve them alongside a Sunday roast. Add plenty of ground mace and sage for flavour. Pork stuffing Take your Christmas feast to the next level and serve this epic stuffing with an umami miso hit and streaky bacon topping. Sausage meat stuffing Instead of same-old stuffing balls, make your own stuffing cakes with sausage, chestnuts, pancetta and sage. Plus, they can be made a day ahead and then chilled until Christmas Day itself. Yorkshire puddings We love Yorkshire puddings for Christmas dinner, and cookery writer Adam Bush shares his pro tips and tricks for making the best Yorkshire puddings to serve at you festive feast for an alternative Christmas dinning trimming. Bacon-wrapped dates with quince marmalade Swap sausages for dates and try these alternative pigs in blankets recipe. They look really impressive but these bacon-wrapped festive trimmings are actually very easy to make. Check out our best Christmas canapés here
Our giant wellington is a showstopping centrepiece packed with roasted red peppers, cooked beetroot and kale. Plus, we've made a vegan stuffing and glazed the pastry in marmite to take it to the next level
Try this giant vegan wellington, then check out our vegetarian wellington, vegetable pie, vegetarian quiche and other vegetarian recipes. For more vegan recipes, try our vegan pastry, vegan nut roast, vegan yorkshire puddings and vegan sausage rolls. How to make a vegan wellington... step-by-step video View Green Video on the source website
Salty halloumi makes a satisfying vegetarian wrap filling. Serve with a fresh and bright salad for a quick, nutritious midweek meal
Try these halloumi wraps, then check out our halloumi kebabs and Greek chicken skewers. Also discover more Greek-inspired recipes such as our classic Greek salad, spanakopita and grilled halloumi salad.
A long weekend afternoon is the perfect opportunity to spend time in your kitchen with our mindful projects, from freshly baked baguettes to homemade kimchi and light-as-air soufflés
Take some time this weekend to take on a kitchen therapy project with one of our mindful recipes, then check out our fun baking recipes, mindful evening routine tips and 10 expert tips for designing your kitchen. Listen to our podcast interview with author, therapist and baker Pauline Beaumont, who talks about how breadmaking can aid emotional and psychological wellbeing and the many ways in which baking our own loaves can teach us valuable life lessons. View oEmbed on the source website Mindful kitchen therapy projects Cheese soufflé Make brilliant use of a long, lazy weekend by perfecting the art of these light-as-air savoury soufflés. Pain au chocolat Follow our tips and tricks to make a classic pain au chocolat – a buttery, rich, crisp French pastry that's best served with a mug of tea or coffee. Homemade crumpets Spend a little more time making a batch of these fluffy golden crumpets – freshly toasted and slathered with butter, they’re well worth the effort. Triple chocolate chip cookies Spend some time this weekend baking these triple choc cookies – they’re simple to make with maximum reward. Confit potatoes This method creates the crispest, fluffiest thousand-layer potatoes. Try it this weekend for an alternative to roast potatoes. Classic creme brûlée Learn how to make the ultimate crème brûlée for a fun weekend project – the results are worth it! Baguettes Spend some downtime in the kitchen by baking these light, beautifully crusted baguettes – just wait until your home is filled with the irresistible aromas of freshly baked bread. Homemade chilli crisp Elevate your stir fries and barbecued meats by making your own chilli crisp infused with star anise, cardamom, sesame seeds, Sichuan peppercorns and ginger. Chicken kiev Take some time this weekend to master the art of making homemade chicken kiev, perfect for a Saturday night dinner that serves up to four. Kimchi Deliciously sour, spicy and umami, a jar of home-made Kimchi, a Korean staple of fermented vegetables, makes for a perfectly soothing weekend project. Chicken and chorizo pie Time and patience will only make this puff pastry pie better, filled with tender chicken, spicy chorizo and a rich crème fraîche sauce. Laminated milk bread With two days needed for overnight chilling and proving, this recipe is best for a weekend project. You will be amply rewarded with deliciously golden, puffy and buttery milk rolls. New York cheesecake Take some time to level up your baking skills this weekend with this creamy New York Cheesecake, a dessert that's perfect for entertaining. Steamed sponge pudding with custard Let the steamer slowly simmer this classic sponge pudding, made with golden syrup and hints of lemon then submerged with creamy custard. More wellbeing guides Expert explains: how to have a better night's sleep 10 ways to boost energy when tired Expert explains: what is the dopamine diet 10 natural remedies for hayfever to try 10 foods to improve your mood Expert explains: the Mediterranean diet
Make a low-calorie, smooth and creamy pasta sauce in 15 minutes using just cottage cheese, milk, garlic granules and a little cornflour... magic!
Try this cottage cheese spaghetti pasta, then check out our fettuccine alfredo, spaghetti carbonara, chicken alfredo, spaghetti bolognese and plenty more spaghetti recipes. Try more cottage cheese recipes such as our fluffy cottage cheese pancakes. Cook's tip for cottage cheese spaghetti: Making a sauce from cottage cheese means you can get all of the creamy texture of dairy into this pasta dish, whilst keeping the fat content low.
Watermelon is this year’s trendy ingredient and stands in for green papaya in this update of a Thai classic
Try this recipe for Thai watermelon salad, then check out our refreshing watermelon juice, grilled halloumi salad and fruit salad. Cook's tip: It’s best to buy a whole watermelon and use the flesh closest to the skin as this tends to be a bit firmer
Learn how to cook perfect rice with these simple steps from the olive magazine test kitchen, so you can achieve fluffy grain perfection every time
Learn how to cook perfect rice below, including how long to cook rice, then check out our best rice recipes, from Mexican rice to kedgeree, pilaf one-pots to creamy rice pudding, and then check out our fried rice recipes. Rice is one of the world’s staple foods, but it can be surprisingly tricky to cook. We’ve all ended up with crunchy, undercooked rice, or a pot that’s starchy, mushy and overcooked at some point. So how can you guarantee to get it perfect? These steps will work with any of the longer-grain rice family – including jasmine, basmati and long-grain rice – and will ensure fuss-free, fluffy grains of rice, every time. How to cook rice Weigh the rice accurately The rule of thumb when cooking longer-grain rice is to use exactly twice the weight of water to weight of rice (so, for 300g of rice, use 600ml of water). Use too little water and the rice may be undercooked and have caught on the bottom of the pan. Too much and the rice will be waterlogged. Portion-wise, if the rice is accompanying a curry, 50g (raw weight) per person is sufficient. Or, for a main meal, 75-100g is enough, depending on how many other ingredients are added. Wash the rice It might be tempting to skip this step but washing rice before cooking removes excess starch. If the rice isn’t washed, the starch is released into the water as it cooks and congeals, clumping the grains together. Tip the weighed rice into a large bowl and fill with cold water. Use your hand to move the grains around so the water becomes cloudy. Drain, refill and keep repeating until the water is clear, then drain really well. Heat and timing Heat the rice and water together on a high heat until bubbling, then let it boil furiously for 1 minute – this ensures the water and rice are both hot enough to generate steam. Put some foil over the pan, followed by the lid, then turn the heat down and let it simmer gently for 10 minutes. This steaming lets the rice absorb any remaining water without catching on the bottom of the pan. Fork the rice to fluff If there is any water left after 10 minutes of gently simmering (carefully tip the pan to check), return the pan to a low heat with the lid on for 2 minutes and check again. Repeat until all the water has been absorbed. Then remove from the heat and leave for another 10 minutes, lid on, for the final steam. After the final 10-minute steam the rice will be ready to serve. Use a fork to gently fluff the grains. (Remember, it doesn’t matter how much rice you are cooking, as long as you use a deep lidded pan and follow the 1:10:10 rule when it comes to timings.) Best rice recipes Pilau rice Serve pilau rice alongside Indian-style curries – ground turmeric gives it that lovely golden yellow colour.
Want to learn how to make pastry? Read our expert guide on pastries you’re better off buying ready made, and which are well worth making from scratch
Want to make your own pastry? Read our expert guide for tips and tricks on making pastry from scratch. We cover how to make puff pastry, suet pastry, filo pastry and shortcrust pastry. Using pastry can be a little daunting to the home cook – but it doesn’t have to be this way. Here we’ll tell you whether to make it or buy it, and why, as well as giving you some general best practice pointers for the types of pastry we use most often. How to make puff pastry Make it or buy it? Buy it. The flakiest and most buttery of all the pastries – puff pastry is made by rolling and folding together dough and cold butter to create alternating layers. When cooked, the water in the butter evaporates, pushing the thin layer of dough upwards. This repeats through the layers, creating a beautifully risen pastry. Use puff pastry for: Making sweet pastries, sausage rolls or for topping pies. The rise makes it incredibly light yet indulgent and buttery. It’s great for make-ahead recipes as it’s just as good eaten cold as it is hot. Puff pastry tips and tricks: To make life easier, buy the ready-rolled sheets – they’re pre-rolled to an ideal thickness, so simply cut out and top your pie. When rolling out, lightly flour the work surface and keep it as cold as possible, then chill well before baking for an optimum rise. Cook at a high temperature – too low and the butter will melt out before it’s had time to fully puff up. Dusting it with icing sugar and baking it between two baking sheets will result in crunchy, buttery biscuits to serve with desserts. Use puff pastry in our easy recipes Easy cinnamon buns Lamb kofta puffs Sausage twist Courgetti tarts Baked brie How to make suet pastry Make it or buy it? Make it An old-school favourite but still delicious. Suet is the raw, hard fat from around a cow’s loins and kidneys, so is a good alternative if you’re lactose intolerant and can’t eat butter-based pastries. Use suet pastry for: Suet is versatile as it can be used for either sweet or savoury puddings (such as steak and kidney), and either baked or steamed. It also makes a lovely crispy pie topper. Suet pastry tips and tricks: Use self-raising flour when making suet pastry as it helps to keep it light. Do try making a pudding with suet – it will be soft and squidgy like a dumpling around the edges and crisp on top. Try our recipe for steak and ale pudding. How to make filo pastry Make it or buy it? Buy it. Filo is an unleavened pastry traditionally used in Greek, Turkish and Middle Eastern cooking. Sheets are stretched and rolled very thin, layered and then cooked to create a crisp texture. Its delicacy makes it very tricky to make at home, so you’re better off buying it. Use filo pastry for: Wrapping spring rolls and parcels, or scrunched up on top of pies for a crunchy, lighter alternative to buttery pastry. It can be a healthier alternative to puff or shortcrust pastry as you can control the amount of fat you brush onto each layer. Filo pastry tips and tricks: Filo dries out quickly once it’s out of its packaging so keep it under a clean, damp tea towel while you’re assembling to prevent it becoming difficult to work with. Brush liberally with olive oil or butter, and bake in a medium-high oven to get the best, burnished, golden results. Give it a try in one of our filo recipes. How to make shortcrust pastry Make it or buy it? Make it. A high butter-to-flour ratio makes this pastry crisp, flaky, short and buttery, and the best all rounder. It’s easy to make and the results are great. Use shortcrust pastry for: Pie tops and bases, quiche bases, sweet tarts and sausage rolls. As good for savoury recipes as it is for sweet. Shortcrust pastry tips and tricks: Put the mixing bowl or food processor bowl into the freezer an hour before making the pastry, and work in the coolest part of the kitchen. Pre-dice the butter and re-chill it so it’s as cold as possible when it’s needed. Add 1 tbsp of vodka to the pastry mixture – the alcohol helps to prevent the formation of gluten (which makes dough stretchy and elastic), keeping the pastry short. Handle and work the pastry as little as possible – this also prevents the build up of gluten and keeps it crumbly. Shortcrust benefits from plenty of resting and chilling, which prevents it from shrinking and helps it keep its shape when baked. Use shortcrust pastry in our easy recipes Picnic pie Chocolate brownie tart Courgette tart How to make rough puff pastry Make it or buy it? Make it. The cheat’s answer to puff pastry. A doddle to make and hugely satisfying as you watch it expand in the oven. The method is similar to shortcrust but the chunks of butter are bigger – it’s then rolled and folded like puff pastry. Use rough puff pastry for: A straight swap for recipes using shop-bought puff pastry. Follow our rough puff recipe below, and use it to create the miso, cheddar and sesame twists. Rough pastry tips and tricks: Don’t worry about the chunky bits of butter in the dough – it will become smooth through rolling and folding. Keep everything as cold as possible, and rest and chill well between each fold. Work the dough as little as possible to prevent it becoming tough, which will hinder rising. Click here to try our rough puff pastry recipe. Then use this pastry to make these easy, moreish miso, cheddar and sesame twists. Roll the rough puff pastry out to 30cm x 40cm. Mix 3 tbsp white miso with ½ tbsp water, then spoon evenly over half of the pastry. Sprinkle 75g grated cheddar over the miso mix and fold the other half over to cover. Gently re-roll the pastry to 20cm x 40cm. Cut into 13-14 x 20cm strips (each roughly 3cm wide), twist each several times to create spirals and put onto baking- paper lined trays. Brush lightly with 1 beaten egg and sprinkle over 2 tbsp sesame seeds. Chill the straws in the fridge for 20 minutes then heat the oven to 200C/fan 180C/gas 6. Bake for 18-20 minutes or until golden and crisp.
These mouthwatering tender lamb ribs are marinated in a spice rub, before being slow-roasted and brushed with a membrillo glaze, then crisped-up to finish
Lamb ribs are a much underused cut. They’re quite fatty but it’s the fat that keeps the meat meltingly tender. Slow roasting the meat allows some of this to be rendered, resulting in a fall-apart texture. Marinated overnight in a spice rub, then finished with a sticky membrillo glaze, they are finger-licking good.
How to get the most from different cuts of beef
Want to learn more about cooking with beef? From the best beef for stewing to braising, and roasting to frying, olive's cookery writer Adam Bush gives advice on the best cuts of beef and how to get the most out of them
Want to learn about which cuts of beef are the best for cooking with? Read our guide to the best cuts of beef below, then check out how to make the perfect steak and try our beef recipes. Best cuts of beef for frying, roasting and barbecuing These cooking techniques are best for leaner, less-used muscles, as there is little marbling or connective tissue that needs to be broken down with long, slow cooking. A fast sear or roast will create rosy, juicy meat. Fillet Gram for gram one of the most expensive cuts of beef. Taken from the back of the cow, this muscle works the least in the whole animal, which means it is the leanest and most tender. Can be cut into steaks (check out our best steak recipes), wrapped in puff pastry for beef wellington, or the thick end can be roasted as a chateaubriand for two. Check out our best beef wellington recipes here, including: Individual beef wellingtons Venison wellington Classic beef wellington Vegetarian wellington Sirloin Separated by a T-shaped bone with the sirloin on one side and the fillet on the other (you’ll sometimes see the fillet and sirloin cut together in a porterhouse or T-bone steak). It has slightly more marbling and connective tissue than fillet, but is still super tender. Usually seen off the bone, cut into steaks with a thin cap of fat around one side, or as a whole joint for roasting. Check out our easy sirloin steak fajitas recipe for a simple midweek meal for two... Ribeye Made up of several, well-marbled and tender muscles that are centred around an eye of fat. Said to be the chef’s favourite, as it has plenty of juicy fat to render, while still remaining tender. Makes a real showstopper when cooked as a rib roast and carved at the table. Cook the perfect steak with our easy how-to guide... Rump Lean and tender, it’s often found more as steaks than as whole roasting joints. Usually a slightly cheaper option to sirloin or fillet, and great cut into pieces for stroganoff or stir fries. Check out our best stir fry recipes here... Stir-fried tofu noodles Szechuan chicken Crispy chilli beef Ginger chicken stir fry Chilli prawn stir fry Skirt A long, flat cut from the inside of the ribcage, it has little marbling and a strong grain, so should be cooked really hard and fast, and sliced thinly against the grain. One of the cheaper cuts, but still delicious. Flank (bavette) Similar to skirt steak, but it comes from near the flank. A real French bistro classic because it’s cheap but flavourful and tender when cooked hard and fast. Discover our best ever roast recipes here... Koji roast chicken Rib of beef with bone marrow Slow-cooked brisket Beef fillet with pears Preserved lemon poussin Best cuts of beef for stewing and braising Cuts that are high in fat, connective tissue and muscles, that have been heavily exercised, need slow, gentle cooking to break down that tough tissue. Check out our best stew recipes here, including; Vietnamese beef stew Jjigae beef and kimchi stew Smoky chicken and bean stew Turkey chilli beef stew Portuguese fish stew Shin From the foreshank of the cow. It’s best used in stews due to the large amount of connective tissue, which will gelatinise and thicken a sauce when slow cooked. Chuck This is the shoulder of the cow, made up of a few different muscles. Great cubed for stews and casseroles, or in larger cuts to be pot roasted. Brisket From the breast of the animal, it has vast amounts of connective tissue and a thick, fat cap make it great for smoking and slow roasting, or braising. Check out our recipe for home-smoked brisket Ribs Similar to brisket in the amount of connective tissue and fat, but really good for braises. Buy them portioned, then cook until the meat is falling off the bone. A perfect match for Asian flavours. Oxtail Often seen cross-cut, this is the gelatine-rich tail of the cow. Due to its high ratio of bone and connective tissue to meat, it makes amazing, silkily thick stews. Cheeks Arguably the muscle that is exercised most on the cow, what with all that grass to chew. High in connective tissue but not masses of fat, this makes great stews or can be braised whole and then pulled. Here's our recipe for braised beef cheeks to try Tips for buying beef Buying good beef is easier than ever before, as butchers and supermarkets take more interest in breeds, the way the animal was raised and how the meat is aged. Here’s what to look out for next time you visit your butcher. Aged beef Hanging meat in cool, relatively humid conditions means that enzymes can start to break down collagen and muscle fibres, meaning more tender meat. The joint will also lose water, meaning the resulting meat has a more concentrated flavour. Look for 28 days minimum. Marbling beef A major buzzword around beef – this refers to the amount of internal fat the muscle has. Well-marbled meat comes from an animal that has been raised slowly, putting on weight as it grows as opposed to trying to quickly put on as much bulk as possible. This in turn makes more flavourful, tender meat – the fat keeps the meat moist as it renders during cooking. Which breed of beef Speak to your butcher about breeds or look out for them on supermarket packaging, as many are beginning to sell traditional British ones. These are cows that were bred for flavour and fat content, as opposed to yield. Keep a lookout for Hereford, Dexter, Longhorn and Shorthorn. As a general rule, these rarer British breeds will have been well cared for, pasture-raised, allowed to roam and eat well. This always makes for a better product. A good indicator is a yellow hue to the fat, meaning the animal was grass-fed.
Add a pinch of Irish charm to your cooking this St Patrick’s Day with our traditional stew and soda bread, to boozy Guinness and Baileys twists on classic recipes
Looking for Irish recipes? Want to make the best Irish stew? Try our ideas below then check out our best Baileys Irish cream recipes, best Irish creams to buy and best Irish whiskeys. Planning a trip to Ireland? Read our pick of the best Irish holidays and also see our guides to the best restaurants in Belfast and best restaurants in Dublin. Best Irish recipes Soda bread A classic Irish bread recipe that takes less than an hour. Ideal for when you're in a hurry, it uses just four ingredients. This one is made with a mix of wholemeal and plain flour. Smoked haddock and champ cakes Smoked haddock and creamy mashed potatoes in these crunchy little fishcakes with a delicious creamy mustard souce for dipping. Irish stew A warming winter one-pot of lamb shoulder slow cooked in stout with swede and potatoes for a wholesome family meal. Lamb and Guinness stew Check out our warming one-pot stew with creamy mash and peas. No pre-frying of ingredients required for this stew – it’s best to use a heavy cast-iron pot or casserole to conduct the heat evenly. Homemade Irish cream This homemade Baileys makes a great present to take to hosts over the festive season and is great on its own, or when used to pimp-up hot chocolate. Guinness rarebit A clever Irish twist on a favourite snack to serve on St Patrick’s Day. Classic rarebit often contains a splash of ale – using Guinness gives a deeper savoury flavour to the finished dish. Cheddar soda bread with spring onion butter No yeast? No problem! Whip-up a batch of cheesy Irish soda bread for lunch, with lashings of homemade spring onion butter on top. Slow-cooker Irish stew This hearty, traditional stew is just the thing for dinner as the winter months roll in. Put the lamb and veggies in a slow cooker and leave for four hours. Champ Creamy mash with crunchy spring onions and lashings of butter make this traditional Irish accompaniment. Potato farls Add an extra dimansion to a hearty breakfast with these Irish potato pancakes. Irish coffee cake How do you improve on a classic coffee cake? Get inspired by the Irish, with a splash of whiskey and Guinness, and top with pillowy coffee-flavoured cream. Irish coffee Try experimenting with this decadent, boozy coffee using different spirits like bourbon, cognac, dark rum or amaretto. It's a great way to round off a dinner party, or can also be incorporated in desserts. Irish coffee affogato Affogato is the ultimate cheat’s pud. Adding a slug of any spirit or liqueur you fancy makes it even more grown-up. Baileys ice cream This no-churn ice cream is perfect as an accompaniment for your Christmas puds, and requires just four ingredients to make. Chocolate Guinness cake Ever matched Guinness with chocolate? This pairing, originally made famous by Nigella Lawson, makes for a wickedly rich, dark sponge. Top with swirls of creamy chocolate icing. Baileys cheesecake Baileys? Check. White chocolate? Check. Two ingredients that make for an utterly irresistible cheesecake, perfect for serving at dinner parties (or to keep all to yourself). Plus it calls for less than 10 ingredients, and is ready in under 2 hours! Baileys cupcakes Make our sophisticated cupcakes, infused with a classic festive tipple. Add another splash of Baileys to the buttercream for extra flavour. Chocolate tart with Baileys ice cream Some puddings are worth spending time making. This classic rich chocolate tart with homemade boozy Baileys ice-cream makes a special Irish-themed dinner party dessert or a lovely pudding for a family gathering. Baileys tiramisu triffle This stunning trifle recipe with boozy Baileys, chocolate swiss roll and lightly whipped cream with espresso makes for an indulgent grown-up dessert. Baileys and white chocolate fudge Homemade fudge is a great little sweet treat, and our Baileys twist is the perfect little energy booster or coffee accompaniment for St Patrick's Day celebrations.