Celebrate Nigeria’s bold and diverse flavours, from smoky jollof rice to fiery roasted dishes — a feast that captures the country’s vibrant spirit
Want to learn about Nigerian cooking? Looking for recipes from Nigeria? Check out these recipes, then discover our guides to Ethiopian food and Tunisian food, then try our West African recipes. Celebrate Nigeria’s rich and diverse food culture with a feast of vibrant flavours and bold spices. Across hundreds of tribes and traditions one thing remains the same — a love of big personalities and even bigger flavours. Try sweet and savoury favourites such as chin chin, puff-puff and suya, alongside plantain chips and refreshing chapman. Each dish tells a story of heritage, hospitality and togetherness — a cuisine built on generosity, community and a zest for life. Nigerian recipes Nigerian-style roast lamb This dish holds a special place in Jess and Jo Edun’s hearts, created while cooking with their grandma in her Hackney kitchen. Lamb was her favourite and this recipe honours the Easters spent feeding the family, with memories of her bold, rich flavours. A pillar of her community, their grandma’s love for spice is captured in this dish. 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! Nigerian jollof rice Jollof rice is more than just a dish – it’s a cultural icon that sparks debates and brings people together, representing the vibrant essence of West African cuisine. At Flygerians, Jess and Jo Edun put their own spin on this classic, blending sweet Nigerian flavours with their signature smoky depth that keeps people coming back. The Flygerian jollof isn’t just for special occasions, it’s an everyday experience. Their late grandmother always said that good jollof takes time and patience and now, every time they cook it, they’re reminded of family gatherings filled with laughter and love. This recipe is perfect for sharing – best served hot with plantain, it works as both a main or a side. Nigerian egusi soup Egusi soup is a beloved Nigerian classic, often served during celebrations like weddings, naming ceremonies and family reunions. With roots in West Africa its preparation and ingredients can vary across regions. Jess and Jo Edun add their Flygerian twist by using spinach and/or ugwu (pumpkin leaf), while others may opt for bitter leaf. Nigerian efo riro Everyone deserves to leave the table full, with heartwarming food that nourishes both the body and soul. Jo and Jess Edun have taken the traditional Nigerian efo riro, usually made with meat, and perfected it for their family. This vegan-friendly version is packed with healthy spinach and loved by vegans and non-vegans alike. While it’s perfect year-round, it’s especially great during Easter, served with white rice, extra-crunchy roast potatoes or fried cassava. Ewa agoyin A comforting Nigerian classic made with black-eyed beans, ewa agoyin can easily be made vegan by swapping or omitting a few ingredients. Jess and Jo Edun say it’s a dish that works at any time of day – breakfast, lunch or dinner – because good food shouldn’t come with rules. Traditionally served with boiled yam, cassava, agege bread or fried plantain, it’s also delicious topped with a fried egg for something a little extra. Recipe extracted from <a href="https://www.amazon.co.uk/Flygerians-Cookbook-recipes-Nigerian-speak/dp/1788796225/ref=sr_1_1?crid=3GJN3GP3U868L&dib=eyJ2IjoiMSJ9.7KIE-A6s6IiF-4CdfHQaM-iwZwvsDcBJ-CEwgYjXVav4qRuNwSvieWXdsVfej5dQRQFmvt861TbJ3djdA8U-WqZlOsOaI6FvcgUelFCitD1zQfL1NT32zyq47F_mt_ntHWU7KSUNcmzoq-5H7ojhiKxb03U3lKcLcRPzCezhUWx_AC63iwa9f85d-ZfkFUHadg0Rft8OHCNo9lWrdPTKR-XbprphYXVCOjNJ-YZBari-uLEqhJ-oQ3x5FRIbpZdM.p-Ui4STKqjb-PLrGaHVcEA-ellgSP1MKGrqW8CFjeEE&dib_tag=se&keywords=flygerian&nsdOptOutParam=true&qid=1736339817&s=books&sprefix=flygerian%2Cstripbooks%2C70&sr=1-1&tag=olivemag-21&ascsubtag=olivemagazine-273935" target="_blank" rel="sponsored">The Flygerians Cookbook by Jess and Jo Edun (£22, Ryland Peters & Small) and not retested by us. Photographs by Clare Winfield. Beef suya With its melt-in-the-mouth texture this is Nigeria’s number one street food. It’s bursting with cultural history and, most importantly, vibes. Beef suya is just as good as a snack or as a centrepiece and has a unique, beautiful flavour. You will need 10 skewers for this recipe. Recipe extracted from <a href="https://www.amazon.co.uk/Flygerians-Cookbook-recipes-Nigerian-speak/dp/1788796225/ref=sr_1_1?crid=3GJN3GP3U868L&dib=eyJ2IjoiMSJ9.7KIE-A6s6IiF-4CdfHQaM-iwZwvsDcBJ-CEwgYjXVav4qRuNwSvieWXdsVfej5dQRQFmvt861TbJ3djdA8U-WqZlOsOaI6FvcgUelFCitD1zQfL1NT32zyq47F_mt_ntHWU7KSUNcmzoq-5H7ojhiKxb03U3lKcLcRPzCezhUWx_AC63iwa9f85d-ZfkFUHadg0Rft8OHCNo9lWrdPTKR-XbprphYXVCOjNJ-YZBari-uLEqhJ-oQ3x5FRIbpZdM.p-Ui4STKqjb-PLrGaHVcEA-ellgSP1MKGrqW8CFjeEE&dib_tag=se&keywords=flygerian&nsdOptOutParam=true&qid=1736339817&s=books&sprefix=flygerian%2Cstripbooks%2C70&sr=1-1&tag=olivemag-21&ascsubtag=olivemagazine-273935" target="_blank" rel="sponsored">The Flygerians Cookbook by Jess and Jo Edun (£22, Ryland Peters & Small) and not retested by us. Photographs by Clare Winfield. Mighty Supermalt wings There’s nothing quite like Supermalt – the rich, malty drink that’s earned a permanent spot in Nigerian households. Sweet, bold and unmistakably nostalgic, it’s a staple at celebrations across the country. Jess and Jo Edun’s Supermalt wings are a tribute to their mama (grandma), who adored the drink. Inspired by memories of dancing around the kitchen together, they’ve created a dish that’s full of warmth and flavour, bringing people from all walks of life to the table. Prefer something milder? Simply skip the scotch bonnet for a gentler kick. Recipe extracted from <a href="https://www.amazon.co.uk/Flygerians-Cookbook-recipes-Nigerian-speak/dp/1788796225/ref=sr_1_1?crid=3GJN3GP3U868L&dib=eyJ2IjoiMSJ9.7KIE-A6s6IiF-4CdfHQaM-iwZwvsDcBJ-CEwgYjXVav4qRuNwSvieWXdsVfej5dQRQFmvt861TbJ3djdA8U-WqZlOsOaI6FvcgUelFCitD1zQfL1NT32zyq47F_mt_ntHWU7KSUNcmzoq-5H7ojhiKxb03U3lKcLcRPzCezhUWx_AC63iwa9f85d-ZfkFUHadg0Rft8OHCNo9lWrdPTKR-XbprphYXVCOjNJ-YZBari-uLEqhJ-oQ3x5FRIbpZdM.p-Ui4STKqjb-PLrGaHVcEA-ellgSP1MKGrqW8CFjeEE&dib_tag=se&keywords=flygerian&nsdOptOutParam=true&qid=1736339817&s=books&sprefix=flygerian%2Cstripbooks%2C70&sr=1-1&tag=olivemag-21&ascsubtag=olivemagazine-273935" target="_blank" rel="sponsored">The Flygerians Cookbook by Jess and Jo Edun (£22, Ryland Peters & Small) and not retested by us. Photographs by Clare Winfield.
10 quick desserts ready in under 30 minutes
These quick dessert recipes are perfect for effortless entertaining or a speedy sweet fix, from creamy no-churn ice cream to silky no-bake cheesecakes
Try these quick dessert recipes, then find more inspiration for dessert recipes, including easy pudding recipes and individual dessert recipes. Whether you're hosting a dinner party and want to finish on a high, or simply fancy something sweet, these effortless desserts deliver maximum impact with minimal fuss. They look impressive, taste incredible and come together in no time – no one will guess just how easy they were to make. Your secret’s safe with us. 10 quick dessert recipes Classic no-bake cheesecake This no-bake cheesecake is a brilliant all-rounder – perfect for dressing up with whatever fruit is in season. It serves up to eight, making it ideal for a dinner party centrepiece, but it also keeps well for up to five days so that you can enjoy a slice (or two) throughout the week. Honey and lime ice cream Turn the last of your honey jar into something special with this five-ingredient honey and lime ice cream. The set honey gives it a second life, adding natural sweetness and a subtle floral flavour that’s too good to waste. Lemon fool This five-ingredient lemon fool is as simple as it is elegant. Whip double cream with sugar, then fold through greek yogurt and lemon curd for a light, zesty finish. Spoon into glasses and serve with buttery shortbread for an easy yet impressive dessert – everyone will be glad they’ve got their own. Chocolate affogato Give ice cream an upgrade with this quick homemade affogato. Our chocolate twist combines dark chocolate, espresso and good-quality chocolate gelato for a rich, sophisticated finish. Ready in just five minutes it’s ideal for a quick sweet hit or to impress your partner at the end of a romantic meal. Chocolate pudding with passion fruit Round off your dinner party with this rich chocolate pudding topped with fresh passion fruit. The sharp, tangy fruit cuts through the creamy chocolate for a perfectly balanced finish that feels luxurious. Spiced Christmas biscuits Get the family together for a bit of festive baking with these spiced Christmas biscuits. They’re quick to make – just 25 minutes to bake and ice – and simple enough to keep things fun. Enjoy them with a cuppa once cooled, or thread with ribbon and hang on the tree for a homemade touch. Raspberry, malt and milk chocolate cheesecake pots Serve up this creamy, no-cook dessert layered with malt, milk chocolate and fresh raspberries. Ready in just 15 minutes, it can be easily scaled up or down to suit your guests. Keep things interesting by switching up the biscuit base – try digestives, bourbons or Hobnobs for your own twist. Black forest trifle Impress your guests with this luxurious chocolate cherry trifle, made using a shop-bought swiss roll and your favourite biscuits for ease. It’s ready in under 30 minutes, yet it looks like you’ve gone to much more effort. Prefer a classic touch? Swap the cherry jam for a layer of jelly and chill until set. Oreo mug cake Did you know that heating Oreos with milk creates a rich, fudgy mug cake in just three minutes? It tastes just like a chocolate fudge cake – soft, gooey and ultra-satisfying. The perfect single-serve treat for when you need a quick pick-me-up. Marmalade and ginger fool These marmalade and ginger fools make a brilliant 15-minute dessert, full of comforting winter flavours from orange and gingernut biscuits. Using shop-bought marmalade and biscuits keeps things simple, but if you fancy taking it up a notch, try making your own marmalade and ginger shortbread for an extra-special touch.
Make the most of autumn with over 40 comforting desserts, from apple crumbles and pumpkin pies to cakes, bakes and puddings using seasonal produce
Make the most of autumn's bounty with this collection of over 40 comforting desserts. From classic apple crumbles and spiced pumpkin pies to rich cakes, fruity puddings and warming baked treats, each recipe celebrates the flavours of the season. Whether you're after a showstopping pudding for Sunday lunch, a nostalgic bake for Bonfire Night or a sweet treat to enjoy with a mug of tea, you'll find plenty of inspiration for autumnal indulgence. As the days grow shorter and chillier, autumn is the perfect time to fill your kitchen with the scent of baking apples, pears, plums and pumpkins. This season brings a wealth of produce – think blackberries foraging in the hedgerows, orchard-fresh apples and pears, sweet figs, earthy beetroot, and vibrant pumpkin. These ingredients lend themselves beautifully to comforting bakes and puddings, whether you're baking for a crowd or simply treating yourself. For even more seasonal ideas, explore our best autumn recipes, discover a variety of autumn cake recipes, or try your hand at preserving autumn's fruit in homemade jams. If you fancy something savoury, browse our autumn breakfast ideas, hearty autumn salads, or comforting one-pot dishes. For those keen to celebrate the season, there's inspiration for cosy autumn home décor, cabin getaways and even autumn cocktails to toast the change in weather. Discover a wide variety of autumn desserts below, from traditional British favourites to creative new ideas. There are cakes, tarts, crumbles, pies, puddings and more – each one showcasing the best of the season. Easy autumn dessert ideas Apple and blackberry crumble A timeless pudding that pairs tart apples and juicy blackberries beneath a golden, buttery crumble topping. Serve warm with lashings of custard or cream for a true taste of autumn. Discover more crumble recipes perfect for all seasons. Toffee apple croissant tart This toffee apple croissant tart swaps traditional pastry for ready-to-bake croissant dough, making it quick and easy to prepare. With juicy Bramley apples, luscious caramel and a buttery, flaky base, it’s an impressive centrepiece for any gathering. Marmalade upside-down cake This marmalade upside-down cake gives a bittersweet twist to a classic, with fresh orange slices, tangy marmalade and plenty of zest for vibrant citrus flavour. The light sponge, made with yogurt and olive oil, is exceptionally moist. Dorset apple cake A soft, lightly spiced sponge studded with juicy apple chunks and finished with a crunchy demerara sugar topping. Moist and flavourful for days, it's just the thing to serve with a steaming mug of tea. Caramelised apple and brown butter cheesecake bars This recipe for caramelised apple and brown butter cheesecake bars offers a fresh way to enjoy autumnal spiced flavours, blending the comforting taste of apple crumble with a rich cheesecake layer. Marmalade and ginger fool This marmalade and ginger fool is a deliciously speedy dessert that offers a zesty, zingy flavour. It is incredibly easy to prepare, taking just 15 minutes, making it perfect for both last-minute entertaining and a quick treat. Pumpkin pie Silky, spiced pumpkin filling sits in a crisp pastry case, finished with a cloud of maple-swirled cream. A seasonal classic made for autumn feasts like Thanksgiving. Explore more American dessert recipes and Thanksgiving dishes to make your celebration extra special. 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. Pear pie Bake this impressive patchwork pie recipe with sugar-topped flaky pastry. This easy dessert is packed with vibrant chunky rhubarb and seasonal pears, a perfect family pudding. Spiced pumpkin tart Warming cinnamon, ginger and nutmeg infuse a silky pumpkin filling, finished with a scattering of grated roasted hazelnuts for extra texture and a toasty, nutty aroma. Toffee apple crumble Put a twist on classic apple crumble with toffee-coated apples and a crunchy hazelnut topping. Serve warm with a scoop of vanilla ice cream for the perfect finish. Plum upside-down cake Couscous in a cake? The nutty grain, a little like polenta, brings a subtle bite to this vibrant plum bake. Serve with a dollop of yogurt or crème fraîche to balance the sweetness. Check out more sweet traybake recipes for speedy and fun bakes. Spiced toffee apple traybake This spiced toffee apple traybake is made moist and squidgy with apple sauce, giving it a wonderfully soft texture. Flavoured with ginger, mixed spice and a sweet apple topping, it’s perfect served warm with cream or ice cream. Quince and honey cake Quince and honey make a beautifully autumnal pairing in this elegant upside-down cake. With just eight ingredients, it's a budget-friendly bake that looks impressive and serves up to eight. Check out more quince recipes. Pear and chocolate puddings The best chocolate puddings are the ones you don't have to share. These individual pots combine rich chocolate sponge with tender pear. Just add cream and let everyone tuck in. Prefer to keep dessert all to yourself? Try our collection of individual dessert recipes. Pumpkin muffins Make your own pumpkin purée and blend it with warming autumn spices to create these seasonal muffins. Enjoy them for breakfast or an afternoon snack, or top with soft cheese frosting for a striking finish. Looking for more on-the-go treats? Check out more muffin recipes. Fig cake Bake soft, squidgy fig halves with sugar and marsala into a vanilla and almond sponge for a cake that's perfect with an afternoon cuppa. For more recipes that go perfectly alongside a cup of tea, check out our afternoon tea recipes. Apple tart Showcase a glut of autumn apples with this classic tart, made with crisp, buttery pastry and a gently spiced apple filling. Simple to prepare and delicious served warm or cold with custard, ice cream or thick cream. Try this classic tart, then explore more timeless favourites and creative twists on sweet tart recipes. Pear tarte tatin This pear tarte tatin beautifully combines ripe British pears with rich caramel and crisp pastry for a true showstopper. Flipping the tart reveals a dark caramel sauce and meltingly soft pears – perfect for cosy evenings and best served with a scoop of ice cream. Toffee apples Toffee apples are a classic autumn treat, combining crunchy, chewy, sweet and tart flavours. Perfect for Halloween but too good to save for just one night, this easy recipe gives you glossy, crisp results every time – with the option to add nuts or seeds for extra texture. Blackberry cake This autumnal cake layers fresh blackberries into a light sponge, finished with a tangy coulis and soft whipped cream. A balance of seasonal fruit and creamy topping makes it both comforting and effortlessly impressive for gatherings. Salted caramel pear cake This salted caramel pear cake layers spiced poached pears, crunchy pecans and a silky salted maple caramel for a true showstopper. Easy to make yet impressive to serve, it's packed with comforting seasonal flavours in every bite. Salted caramel is the ultimate autumn and winter flavour — rich, comforting and perfectly balanced. Explore more salted caramel recipes to try at home. Apple crumble cake This apple crumble cake combines the comforting flavours of a classic crumble with a light, fluffy sponge, perfect for cosy autumn evenings. Quick to make and serving up to 10, it's a low-effort, high-reward dessert everyone will love. Sloe gin cake Autumn is the perfect time to gather ripe sloe berries. Use them to make your own sloe gin, then pair it with dark plums for a rich, boozy autumn bake. Pumpkin cake This easy cake uses real pumpkin for a moist, flavour-packed sponge. Maple syrup and crunchy nuts add autumn warmth, while a zesty soft cheese icing finishes it beautifully. It's freezer-friendly, so ideal for prepping ahead. Beetroot brownies Beetroot brownies add a twist to the classic, bringing earthy depth and a wonderfully squidgy texture. In season from June to October, they're a great way to use up a glut. Pear crumble This pear crumble is a comforting classic, topped with a thick, crunchy layer that lets the fruit shine. Ready in just 45 minutes, it's the perfect quick yet satisfying pudding. Marsala-baked plums with chantilly cream Juicy plums baked with marsala, star anise and cinnamon create a rich, aromatic syrup, topped with velvety chantilly cream. Effortless, luxurious and naturally gluten-free. Chocolate beetroot cake Moist, rich and striking, this chocolate beetroot cake gains its subtle earthiness and vibrant hue from the beetroot. Easy to make and perfect with a spoonful of crème fraîche. Apple upside-down cake This apple upside-down cake is simple yet impressive, with sticky apple slices and a hint of star anise for a fragrant topping. The light sponge is spiced with warming autumnal spices of ginger and cinnamon. Pear cake This pear cake is a cosy autumn bake with caramelised pears and rich, nutty browned butter. Serving eight, it's great for sharing with family and friends. Cinnamon, pecan and apple crumble bars These spiced fruit crumble bars are packed with autumn flavour, layering a buttery base, seasonal apple compote, crunchy pecans and a golden crumble topping. Toffee apple cake This toffee apple cake is perfect for autumn, with sticky apples, rich toffee flavours and a smooth toffee frosting finished with a drizzle of sauce. It's a comforting treat the whole family will love. Blackberry brownies These blackberry brownies give a sophisticated twist on a classic, pairing rich dark chocolate with tart blackberries and fragrant bay. Rye flour adds a nutty depth, making them truly memorable. Pear and blackberry crumble bars These blackberry and pear bars combine a soft, fruity centre with a nutty wholemeal and oat crumble topping. Simple to make and high in fibre, they're a healthier dessert or on-the-go treat. Calvados-poached pears with cardamom custard and sesame brittle This elegant autumn dessert pairs calvados-infused pears with silky cardamom custard and crisp sesame brittle. With its balance of sweet, savoury and aromatic flavours, and being naturally gluten-free, everyone can enjoy it. Vegan pumpkin pie This vegan pumpkin pie uses easy shortcuts, such as ready-made pastry and tinned pumpkin purée, to save time. Everyone will enjoy the sweet and gently spiced flavour that celebrates the season. Chia pudding For a lighter dessert, try this chia pudding. Prep the base overnight, then top with quickly cooked apples for a sweet, satisfying treat. Fig tart with brandy cream This fig tart makes the most of sweet, ripe figs, layering crisp filo pastry, juicy fruit and a drizzle of honey. Served with warming brandy cream, it’s a simple yet impressive autumn dessert that looks as good as it tastes. Pumpkin iced ring doughnuts These ring doughnuts are baked, not fried, making them lighter and easier to prepare. Flavoured with warming spices and finished with a salted maple glaze, they’re a fun way to enjoy autumn flavours at home. Plum and sloe gin crumble This is a boozy twist on a classic, featuring ripe plums, warming spices and a splash of sloe gin for a rich flavour as the weather cools.
Made with just a few storecupboard staples, this honey mustard dressing balances rich sweetness and sharp mustard bite
Try our honey mustard dressing, then our Italian tomato dressing, ranch dressing and hot Thai dressing. Honey mustard dressing recipe
Make a creamy ranch dressing with just five ingredients, blending rich, tangy and herby flavours for a versatile addition to many dishes
Try our ranch dressing, then our hot Thai dressing, honey mustard dressing and miso ginger dressing. Ranch dressing recipe
Whip up a fragrant Thai dressing with six simple ingredients, perfectly balancing sweet, sour and spicy to elevate any salad
Try our hot Thai dressing, then try our miso ginger dressing, ranch dressing and honey mustard dressing. Hot Thai dressing recipe
Create an Italian tomato dressing with simple ingredients, balancing tangy tomatoes, zesty capers, vinegar and a touch of olive oil
Try our Italian tomato dressing, then our honey mustard dressing, miso ginger dressing and ranch dressing. Italian tomato dressing recipe
Northern Ireland cuisine: 10 things we love
Stevie McCarry, head chef at Lir in Coleraine marina, reveals what makes Northern Irish food special, plus top activities and places to stay when visiting
For more travel inspiration, check out our guide to the best Irish holidays and the best Irish whiskeys to buy. For more cuisine guides, check out our guides to Athens cuisine, Austrian cuisine or Icelandic cuisine. Northern Ireland cuisine: 10 things we love Potato farls Potato farls are a beloved staple in Northern Ireland – a type of potato bread made from a simple mix of mashed potatoes and flour, cut into quarters (or "farls") and cooked until golden. Popular in Ulster, they’re a fry-up essential, often replacing toast or enjoyed with butter and jam at teatime and even paired with smoked fish for supper. Due to their versatility and familiarity they're the perfect base for experimenting with new ingredients as people are more open to trying something different when served with a comforting classic like a farl. Champ Another must-try Northern Irish classic is champ. This dish combines seasoned mashed potatoes with scallions (spring onions), milk, and a generous amount of butter for a silky-smooth side. It's great paired with meat or fish – but just as good enjoyed on its own. Locally sourced produce In Northern Ireland, diners are fortunate to have access to an abundance of incredible local produce. You can find artisanal bread from nearby bakehouses like Ursa Minor in Ballycastle, fresh vegetables from Rhee River Organics, and the coast teeming with foraging opportunities, from exquisite seaweed to a bounty of berries, nuts, seeds and mushrooms in nearby forests. This reliance on seasonality is a driving force, fostering a strong sense of community and resulting in beautifully cohesive menus as chefs have to adjust their dishes based on the local catch or produce in season. Therefore, it’s popular to have traditional dishes reimagined. For example, the classic sausage roll at Lir was transformed with fresh, locally sourced monkfish. Dulse Dulse is a red seaweed cherished in Northern Ireland. Foraged from the shoreline, it’s traditionally dried and enjoyed as a nutritious snack, often savoured by the handful. Soda farls Soda farls are known for their simplicity and comforting taste. This quick bread requires just a handful of ingredients: flour, salt, bicarbonate of soda and buttermilk. Cooked on a griddle or in an iron pan, soda farls emerge as beautifully dense and versatile. They pair brilliantly with hearty soups or can be spread with jam for a sweet treat. Soda farls embody the warmth of simple homemade cooking done right. Yellowman Yellowman is Northern Ireland’s unique take on honeycomb, boasting a bright, almost luminous yellow hue and a denser, chewier texture. This popular snack comes to life during the popular Ould Lammas Fair in Ballycastle, where it's a staple at local market stalls. Whiskey It's impossible to discuss Northern Ireland without acknowledging the significance of Bushmills whiskey, distilled since 1608. Many locals would argue that Bushmills needs no embellishment and is best enjoyed neat, without ice, allowing its rich flavours to shine. Whiskey cocktails remain popular, with bartenders creatively incorporating foraged berries from the Bushmills area to enhance their offerings. Additionally, County Antrim is experiencing a vibrant surge of micro-distilleries, reviving the region’s historical connection to poitín (or poteen), the traditional Irish moonshine. This new wave of distillers is now crafting commercially available poitín, which features prominently on Lir’s menu. The Irish margarita swaps tequila for poitín, showcasing the innovative spirit of Northern Ireland’s evolving drinks scene. Tayto Arguably the most incredible crisps you’ll ever taste, Tayto crisps have earned their place as a Northern Irish icon – and anyone who dares to claim otherwise might just find themselves in a friendly debate! They’re undoubtedly one of the best exports from the region, celebrated to the extent that there’s even a theme park dedicated to them. With their nostalgic crunch, Tayto crisps are often the top request from students who’ve moved away for university – a beloved taste of home that’s hard to resist. Creative fusions The greatest export from Northern Ireland is its people. Many locals venture abroad to explore the world or pursue their studies, and this global experience has significantly enriched Northern Ireland’s food scene. When they return, they bring diverse influences that blend seamlessly with traditional cooking. At Lir, chefs draw inspiration from street food worldwide, transforming local produce into innovative dishes like monkfish pad Thai and squid shawarma. The Holy Trinity Growing up in Ireland, we often refer to the ‘Holy Trinity’ of cooking: carrots, celery and onion. These three staples form the flavour foundation of countless dishes. Traditionally, Irish cuisine has focused more on sustenance than sophistication, with restaurant recommendations often revolving around the size of portions rather than the intricate flavours and complexities of the meals. However, this perspective is shifting, as contemporary chefs begin to elevate Irish cooking, celebrating both the ingredients and the artistry behind each dish. Where to eat and drink in Northern Ireland Spirit of the Bann Experience Indulge in a unique river whiskey-tasting experience that celebrates the exquisite flavours of the Causeway Coast. Enjoy iconic Bushmills whiskey alongside a sumptuous charcuterie board featuring award-winning local cheeses, artisanal sausages and rich Irish black butter. The Spirit of the Bann Experience takes place aboard the MV Kingfisher, crafted by the esteemed Harland and Wolff shipbuilders, against the backdrop of the area’s breathtaking natural beauty. Priced at £79.50, this unforgettable journey is offered by Causeway Coast Foodie Tours and promises to delight any foodie. causewaycoastfoodietours.com On the hoof Head to the family-run On The Hoof Barbecue in Northern Ireland for a taste of mouthwatering Texan-style marinated meats. Here, meats are expertly cooked over wood fire, ensuring they are so tender they practically fall off the bone. The culinary genius behind these delectable flavours is Fiona Chapman, who welcomes every guest with her infectious personality and a warm, family-style dining atmosphere. Expect generous portions and fresh salads, and don’t forget to wash it all down with a glass of Armagh County’s renowned cider, crafted from Bramley apples, for the perfect refreshing finish. onthehoofbbq.com Tayto factory Nestled in the heart of the Ulster countryside in Tandragee, the historic Tayto Castle – dating back 500 years – has been the home of Tayto crisps since 1956. Here you can immerse yourself in the enchanting world of Tayto with a guided tour of the modern, fully operational factory. Witness first-hand how locally grown potatoes transform into the beloved Tayto crisps. Follow the spuds' journey along the production line, through the flavouring station and into the iconic packets, with plenty of sampling opportunities along the way. Tours last approximately 90 minutes and are priced at £12.50 for adults and £8 for children. taytotours.com Blackwell House afternoon tea For a luxurious family experience, afternoon tea at Blackwell House is the perfect way to reconnect and indulge together. With five courses, no one will leave the table feeling hungry. Delight in a mouthwatering selection of meticulously crafted bite-sized pastries, including Bramley apple and carrot cake, dark chocolate ganache éclairs, apple cream tarts, candy-striped meringues, mint Aero cheesecake, and the renowned Blackwell shortbread. And just when you think your tastebuds can’t take any more, you’ll be tempted by a zesty lemon posset to cap off the experience. At £39 per person, this afternoon tea offers exceptional value and can accommodate large groups, making it an ideal choice for family gatherings. blackwellhouse.co.uk Bakehouse NI For an intimate and heartwarming cooking experience, Bakehouse NI is a must-visit. In the comfort of owner Bronagh’s cosy kitchen, you’ll learn to make traditional Irish dishes, from classic soda bread to homely "mammy’s dinners". Unlike other cookery schools, the approach at Bronagh’s skips the fuss over complex techniques and focuses on the sheer joy of cooking. Having learned at the side of her mother and grandmother, Bronagh's classes are infused with the warmth of family tradition. For something extra special, Bronagh also offers afternoon tea classes, perfect for hen parties and groups. After the lesson, you’ll get to savour your creations in a charmingly converted gypsy caravan – a wonderful way to end the day. bakehouseni.com Where to stay in Northern Ireland Killeavy castle Killeavy Castle Estate is the ultimate escape for those seeking luxury and serenity. This elegant estate combines history with modern indulgence and is set within 365 acres of lush woodland in the Slieve Gullion foothills. The restored castle oozes charm, while the farm-to-fork menu champions fresh, local produce. It’s the perfect place to escape the hustle and bustle of modern life and reset in style. Doubles from £230. Check availability at killeavycastle.com The Bushmills Inn The Bushmills Inn is a charming and historic place to stay in the heart of Northern Ireland's Causeway Coast. It blends old-world charm with modern luxury, offering a warm and welcoming atmosphere. Guests can enjoy beautifully furnished rooms with original features like open fireplaces. The inn is just a short distance from popular attractions such as the Giant’s Causeway and Bushmills Distillery, making it an ideal base for exploring the area's rich heritage and stunning landscapes. Renowned for its excellent dining, the inn's restaurant serves locally sourced seasonal produce, creating a delightful culinary experience. Doubles from £260. Check availability at bushmillsinn.com If you're travelling to Ireland and want further help planning your trip, check out more information from Ireland.com More cuisine guides Fez cuisine: 10 things we love Puglian cuisine: 10 things we love Andalusian cuisine: 10 things we love Jamaican cuisine: 10 things we love Georgian cuisine: 10 things we love Colombian cuisine: 10 things we love The Algarve's cuisine: 10 things we love The Isle of Skye cuisine: 10 things we love South Korean cuisine: 10 things we love Nashville cuisine: 10 things we love Norwegian cuisine: 10 things we love Tuscan cuisine: 10 things we love Cork cuisine: 10 things we love Isle of Skye cuisine: 10 things we love Finland cuisine: 10 things we love
olive plant-based supermarket awards 2024
The must-buy winners of our first plant-based supermarket awards, including dairy- and meat-alternatives and sweet treats
Welcome to olive’s plant-based supermarket awards 2024. Our team of experts blind-tested plant-based supermarket foods across 11 popular categories to bring you our favourites vegan staples. Make your life easier when shopping vegan by looking out for the winners and runners-up in our awards, from milk alternatives to sweet treats. For more in-depth taste tests check out olive's guide to the best oat milk, the best almond milk, the best vegan mayonnaise and the best supermarket vegan wine. If you're looking for your favourite foods made vegan, browse our guide to the best vegan chocolate, vegan comfort food recipes and the best vegan pizza. Wanting some guidance on Veganuary? Look at our list of easy vegan meal ideas for a gentle introduction or, alternatively, treat yourself to a great variety of vegan snacks from our pick of the best vegan hampers. To find out more about meat alternatives, listen to our olive podcast on the 10 things you need to know about meat alternatives. For more supermarket awards, check out the olive summer supermarket awards 2024. Best supermarket vegan foods at a glance: Best chicken alternative: Waitrose PlantLiving: No Chicken Kyiv, £3.40 Best vegan mince: Sainsbury's Plant Pioneers Meat Free Mince,<a href="https://www.sainsburys.co.uk/gol-ui/product/sainsburys-vegetarian-mince-500g?utm_medium=cpc&cmpid=cpc&catalogId=10241&utm_content=shopping&productId=1032502&utm_campaign=20333793068&utm_custom2=759-449-0952&storeId=10151&gclid=Cj0KCQjw7ZO0BhDYARIsAFttkCi-tuTQ91aLB2MdgU0o28kzlhKtptgwsiMdjVxUXyA8HohKYZ2vTskaAsFYEALw_wcB&utm_custom1=&langId=44&utm_source=Google&krypto=LErHB0dDolFVdHryAf6GL0enREFyLdz6DONKnXTJKYX4PsMYXdrkMVh6VWGHrHUA%2BQuNVu3Uotnv24iDhYtmyj2Q1S1I71y18%2Bwn8O%2Fil%2FIoM4neovoBBLZ6Ar7R%2FSvwyDgVtS5NjoWbT6PUul0RiAinXEPjLmB2IEsIWvkAMYAl3jP%2BVyJCSwZykDLFLRUcgjtNitN76juHHdC%2BnfSv%2FgwcreBjSe0kJwWHKQvNWjhWwPkhb8OZnaVqy0W65U4Ei7913tGL3IgDw2FfsjG2Td4rxmil9ZlE%2FEfqoMIZomjH7w%2BUmf%2F%2FgQw%2FyUIjGu0FLexexW8JWCkvzNP1MvlEEQJUo6qOjFO0m4o2nmwvFPtqG91eqHQVCbBBqyk0FvCrNq%2BQ5VI9%2F1J4CcyJ%2FDwhvOn5vkGYkAlnzMaaqhjFgYceB10SGlig5v%2FP9hairA4K&ddkey=https%3Agb%2Fgroceries%2Fsainsburys-vegetarian-mince-500g" target="_blank" rel="noopener"> £1.86 Best nuggets and goujons: Waitrose PlantLiving: Southern Fried No Chicken, £3 Best vegan meatballs: Sainsbury's Plant Pioneers Vegan Meatballs, £1.42 Best cheese alternative: Asda Free From Garlic & Herb Soft Cheese Alternative, £2.25 Best alternative milk - Coconut: Tesco Coconut Drink Sweetened, <a href="https://www.anrdoezrs.net/click-100565798-16998092?sid=olivemagazine-138433&url=https%3A%2F%2Fwww.tesco.com%2Fgroceries%2Fen-GB%2Fproducts%2F300118119%3Fsc_cmp%3Dppc%2AGHS%2B-%2BGrocery%2B-%2BNew%2AMPX_PMAX_All_OT_Click%252BCollect_Online%2BBudget_1011017%2A%2A300118119%2A%26gad_source%3D1%26gclid%3DCjwKCAjwkJm0BhBxEiwAwT1AXEaDB_SRpzx2OBADHUg-BmshRZogU8Czj9Sr-WXqC9b9ZRGF_mylsxoChFIQAvD_BwE%26gclsrc%3Daw.ds" target="_blank" rel="sponsored">£1.25 Best alternative milk - Oat: Asda Oat Barista, <a href="https://www.anrdoezrs.net/click-100565798-15742042?sid=olivemagazine-138433&url=https%3A%2F%2Fgroceries.asda.com%2Fproduct%2Foat-nut-drinks%2Fasda-oat-barista%2F1000326338147%3F%26cmpid%3Dppc-_-ghs-_--_-google-_--_-dskwid-_dc%26s_kwcid%3DAL%2111432%213%21%21%21%21x%21%21%26gad_source%3D1%26gclid%3DCjwKCAjwkJm0BhBxEiwAwT1AXKr09v22VXRq_gLB3hB5aGvt_aiyWRSXfZ3lER0KrOTUjnIK-ZQ43xoCP44QAvD_BwE%26gclsrc%3Daw.ds" target="_blank" rel="sponsored">£1.45 Best alternative milk - Almond: Aldi Acti Leaf Almond Unsweetened, £0.99 Best vegan mayonnaise: M&S Plant Based Vegan Mayonnaise, £1.80 Best vegan eating chocolate: Sainsbury's Taste the Difference Vegan Block, £1.85 Best vegan ice cream: Asda OMV! Deliciously Vegan 3 Peanut Crunch Ice Cream,<a href="https://www.anrdoezrs.net/click-100565798-15742042?sid=olivemagazine-138433&url=https%3A%2F%2Fgroceries.asda.com%2Fproduct%2Fice-cream-party-desserts%2Fomv-deliciously-vegan-3-peanut-crunch-ice-cream%2F1000346923195%3F%26cmpid%3Dppc-_-ghs-_--_-google-_--_-dskwid-_dc%26s_kwcid%3DAL%2111432%213%21%21%21%21x%21%21%26gad_source%3D1%26gclid%3DCjwKCAjwkJm0BhBxEiwAwT1AXGADR3n-198KUHKXmkJpd7OF1W12m9-CGxy9lMpHUJeRHH5bSGtDiRoCw4oQAvD_BwE%26gclsrc%3Daw.ds" target="_blank" rel="sponsored"> £1.75 Best chicken alternative Winner: Waitrose PlantLiving: No Chicken Kyiv (250g), £3.40 These ‘no chicken’ Kyivs were celebrated for their rich, buttery filling bursting with herbiness and garlicky flavours. A bit more crispiness to the breadcrumb would have elevated these Kyivs further, but they are a great plant-based chicken alternative. Available from Waitrose (£3.40) Best vegan mince Winner: Sainsbury's Plant Pioneers Meat Free Mince (500g), £1.86 This vegan mince features a remarkably meaty texture and a rich, umami flavour, subtly enhanced with hints of mushroom. Its taste is well-balanced, making it perfect for a variety of culinary creations, particularly traditional bolognese. <a href="https://www.sainsburys.co.uk/gol-ui/product/sainsburys-vegetarian-mince-500g?utm_medium=cpc&cmpid=cpc&catalogId=10241&utm_content=shopping&productId=1032502&utm_campaign=20333793068&utm_custom2=759-449-0952&storeId=10151&gclid=Cj0KCQjw7ZO0BhDYARIsAFttkCi-tuTQ91aLB2MdgU0o28kzlhKtptgwsiMdjVxUXyA8HohKYZ2vTskaAsFYEALw_wcB&utm_custom1=&langId=44&utm_source=Google&krypto=LErHB0dDolFVdHryAf6GL0enREFyLdz6DONKnXTJKYX4PsMYXdrkMVh6VWGHrHUA%2BQuNVu3Uotnv24iDhYtmyj2Q1S1I71y18%2Bwn8O%2Fil%2FIoM4neovoBBLZ6Ar7R%2FSvwyDgVtS5NjoWbT6PUul0RiAinXEPjLmB2IEsIWvkAMYAl3jP%2BVyJCSwZykDLFLRUcgjtNitN76juHHdC%2BnfSv%2FgwcreBjSe0kJwWHKQvNWjhWwPkhb8OZnaVqy0W65U4Ei7913tGL3IgDw2FfsjG2Td4rxmil9ZlE%2FEfqoMIZomjH7w%2BUmf%2F%2FgQw%2FyUIjGu0FLexexW8JWCkvzNP1MvlEEQJUo6qOjFO0m4o2nmwvFPtqG91eqHQVCbBBqyk0FvCrNq%2BQ5VI9%2F1J4CcyJ%2FDwhvOn5vkGYkAlnzMaaqhjFgYceB10SGlig5v%2FP9hairA4K&ddkey=https%3Agb%2Fgroceries%2Fsainsburys-vegetarian-mince-500g" target="_blank" rel="noopener">Available from Sainsbury's (£1.86) Best vegan nuggets and goujons Winner: Waitrose PlantLiving: Southern Fried No Chicken (227g), £3 These vegan chicken nuggets offer an impressively authentic texture and taste, closely mimicking the qualities of traditional chicken with a delightful bite and well-balanced seasoning. Available from Waitrose (£3) Best vegan meatballs Winner: Sainsbury's Plant Pioneers Vegan Meatballs (380g), £1.42 Discover the versatility of these vegan meatballs, an excellent all-rounder for any meal! They offer a satisfying bite, are visually appealing, and have a texture that resembles traditional meatballs. While the flavour is neutral and plain, making them perfect for various dishes, their subtle seasoning complements any sauce or seasoning you choose. Available from Sainsbury's (£1.42) Best cheese alternative Winner: Asda Free From Garlic & Herb Soft Cheese Alternative, (170g) £2.25 This garlic and herb soft cheese alternative is perfect for bagels, crackers, and more. The subtle hint of chives adds an extra layer of flavour, making it a versatile choice for various dishes. Available from Asda (£2.25) Best alternative milk - coconut Winner: Tesco Coconut Drink Sweetened, (1 litre) £1.25 This light and refreshing alternative milk is perfect for those who love coconut. Delicious on its own, or a great addition to iced lattes and flavoured coffees. <a href="https://www.anrdoezrs.net/click-100565798-16998092?sid=olivemagazine-138433&url=https%3A%2F%2Fwww.tesco.com%2Fgroceries%2Fen-GB%2Fproducts%2F300118119%3Fsc_cmp%3Dppc%2AGHS%2B-%2BGrocery%2B-%2BNew%2AMPX_PMAX_All_OT_Click%252BCollect_Online%2BBudget_1011017%2A%2A300118119%2A%26gad_source%3D1%26gclid%3DCjwKCAjwkJm0BhBxEiwAwT1AXEaDB_SRpzx2OBADHUg-BmshRZogU8Czj9Sr-WXqC9b9ZRGF_mylsxoChFIQAvD_BwE%26gclsrc%3Daw.ds" target="_blank" rel="sponsored">Available from Tesco (£1.25) Best alternative milk - oat Winner: Asda Oat Barista, (1 litre) £1.45 This oat milk is perfect for those seeking a versatile dairy alternative. It's a delightful addition to your daily routine with a subtle oaty flavour and a smooth texture. Its neutral taste makes it a great choice for drinking alone or adding to your favourite recipes. <a href="https://www.anrdoezrs.net/click-100565798-15742042?sid=olivemagazine-138433&url=https%3A%2F%2Fgroceries.asda.com%2Fproduct%2Foat-nut-drinks%2Fasda-oat-barista%2F1000326338147%3F%26cmpid%3Dppc-_-ghs-_--_-google-_--_-dskwid-_dc%26s_kwcid%3DAL%2111432%213%21%21%21%21x%21%21%26gad_source%3D1%26gclid%3DCjwKCAjwkJm0BhBxEiwAwT1AXKr09v22VXRq_gLB3hB5aGvt_aiyWRSXfZ3lER0KrOTUjnIK-ZQ43xoCP44QAvD_BwE%26gclsrc%3Daw.ds" target="_blank" rel="sponsored">Available from Asda (£1.45) Best alternative milk - almond Winner: Aldi Acti Leaf Almond Unsweetened, (1 litre) £0.99 This almond milk is perfect for nut lovers as it has a distinct nutty flavour. Its slightly salty taste will make a great addition to sweet drinks as a contrasting flavour, like in smoothies. Available from Aldi (£0.99) Best vegan mayonnaise Winner: M&S Plant Based Vegan Mayonnaise, 250g ( £1.80) For an exquisite and velvety vegan mayo, your search ends here. It boasts a luxuriant, smooth texture and a flavour profile reminiscent of classic mayonnaise, enhanced with a delicate tartness and a subtle hint of sweetness. Available from Ocado (£1.80) Best vegan eating chocolate Winner: Sainsbury's Taste the Difference Vegan Block, (100g) £1.85 With rich cocoa notes and subtle fruity aromas, this balanced dark chocolate offers a strong and authentic chocolate flavour. Its excellent shine and satisfying snap reflect its high quality and provide a premium experience with every bite. Available from Sainsbury's Best vegan ice cream Winner: Asda OMV! Deliciously Vegan 3 Peanut Crunch Ice Cream, (3 x 90ml) £1.75 These delicious vegan peanut crunch ice cream sticks offer a great, affordable alternative to a magnum. Incredibly moreish, they’re perfect for enjoying at the end of a barbecue to cool off. <a href="https://www.anrdoezrs.net/click-100565798-15742042?sid=olivemagazine-138433&url=https%3A%2F%2Fgroceries.asda.com%2Fproduct%2Fice-cream-party-desserts%2Fomv-deliciously-vegan-3-peanut-crunch-ice-cream%2F1000346923195%3F%26cmpid%3Dppc-_-ghs-_--_-google-_--_-dskwid-_dc%26s_kwcid%3DAL%2111432%213%21%21%21%21x%21%21%26gad_source%3D1%26gclid%3DCjwKCAjwkJm0BhBxEiwAwT1AXGADR3n-198KUHKXmkJpd7OF1W12m9-CGxy9lMpHUJeRHH5bSGtDiRoCw4oQAvD_BwE%26gclsrc%3Daw.ds" target="_blank" rel="sponsored">Available from Asda How we tested We invited six supermarkets to submit their best summer products across 10 categories. Packaging was completely removed and judges tasted all items blind. Comments and a score out of 10 were submitted for each product in the category via anonymous online judging forms. The entire judging process was overseen by an independent adjudicator. This year, the team tested over 100 products. This review was last updated in July 2024.
The fiery, tangy vindaloo originates from Goa and is infused with Portuguese influence. Monica Sawhney Haldar's chicken version is a speedy twist on the classic
Try our chicken vindaloo recipe, then check out our chicken madras, chicken jalfrezi, chicken tikka masala and more of our chicken curry recipes. Monica Sawhney Haldar has been teaching Indian cookery for more than 10 years after founding The Spice Club to showcase home-style regional Indian cookery via her own cookery schools and pop-up supper clubs. During lockdown in 2020, she founded shikshak.co.uk, an online Indian cookery school where she teaches her members from all over the world how to master Indian cookery. Instagram @thespiceclub How to cook the perfect chicken vindaloo: cook's tips You can batch make the spice blend and store it in an airtight jar so you can make it whenever you like Also, you can make a vegetarian version using 220g paneer, 1 small cooked potato (100g) and 2 tbsp peas How to serve chicken vindaloo: With rice or fresh chapatis. Chicken vindaloo recipe
All your favourite flavours from a cheeseburger transported into this rich and delicious pasta for the whole family to enjoy
Try this cheeseburger pasta, then check out more meaty pastas including our beef cannelloni, one-pan sausage pasta, sausage pasta bake, meatball pasta bake and penne arrabbiata. For more burger inspiration, check out our best burger recipes. How to make cheeseburger pasta... step-by-step video View Green Video on the source website How to make the perfect cheeseburger pasta: cook's tips When frying the beef, press down on each piece with a fork for extra crispiness This recipe uses penne pasta as it is a good shape for the sauce, but it would work well with shells or fusilli, if preferred How to store cheeseburger pasta: Leftovers will keep in the fridge for up to three days in an airtight container. How to serve cheeseburger pasta: Serve with a fresh tomato salad and garlic bread. Cheeseburger pasta recipe
This classic and simple Italian dish is on the table in under 30 minutes, and it packs a punch when it comes to flavour. Serve with ciabatta or focaccia to mop up the leftover sauce
Try this penne arrabbiata recipe, then check out our tomato pasta bake, chicken and tomato mascarpone pasta, spaghetti arrabbiata, baked feta pasta and more pasta recipes. How to make the perfect penne arrabbiata: cook's tips Before adding the chilli, eat a small piece to check the level of heat and adjust the quantities accordingly. If you have leftover chillies, put them in the freezer and grate straight from frozen into dishes to avoid food waste. To check your pasta is al dente, take a piece out of the boiling water, and when cool enough, bite it. You should feel a slight resistance but overall, the pasta should be soft and edible. How to store penne arrabbiata: Any leftovers will keep in the fridge in an airtight container for up to three days. How to serve penne arrabbiata: Serve with a crisp rocket salad tossed in good-quality olive oil, with ciabatta or focaccia on the side to mop up any leftover sauce. Penne arrabbiata recipe
Follow our tips and tricks to make a classic version of this buttery, rich and crisp French pastry, best served with a mug of tea or coffee
Make your own pain au chocolat using our recipe, then check out our homemade croissants, brioche, beignets, tarte tatin. Pain au chocolat are made using a leavened, laminated dough. This means the dough is activated with yeast to create a rise, but it is also enriched with layers of butter that trap air during the baking process, creating the classic web of gluten strands and light, buttery texture you find in croissants. This recipe follows a classic method, producing a reliably rich and crisp end result. Don’t be tempted to skip the chilling between rolls and folds, or you may end up with greasy, stodgy pastry. Trust us, they’re well worth the wait! How to make the perfect pain au chocolat: cook's tips You want your butter and dough to be the same consistency – if the butter is too firm, it will break through the layers of lamination and create a bad rise; if the butter is too soft, the dough will become greasy and uneven. If the butter breaks through the dough, dab it gently with a little flour to prevent it damaging the layers of lamination If the dough becomes an uneven rectangle when you roll it, trim the edges to straighten. Save any off-cuts and roll into spirals. Chill, glaze and bake these with the pain au chocolat for delicious bite-sized treats You can make these up to the end of step six, then freeze the shaped pain au chocolat in an airtight container for up to three months. When you’re ready to bake, continue from step seven, defrosting in the fridge first How to store pain au chocolat: once fully cool, store in an airtight container for up to five days. How to serve pain au chocolat: best eaten on the day they are made, but any leftovers can be warmed in the oven at 150C for 5 mins until lightly crisp. Pain au chocolat recipe
Coat charred hispi cabbage in spices and tomatoes to elevate your summer barbecue – it's also vegan and gluten-free, so everyone can enjoy
Try this Sri Lankan spiced grilled cabbage, then check out our charred hispi cabbage with parmesan dressing, charred hispi cabbage with hazelnut romesco and some more of our easy Sri Lankan recipes for inspiration.
Combine the smoky notes of mezcal with the sweetness of pineapple juice – the citrus notes from the lime and the spicy Tajin rim balance the drink nicely
Try this fruity mezcal cocktail, then check out our margarita cocktail, mezcal sour cocktail, mezcal paloma and mezcal sunset cocktail. Then discover more Mexican cocktail recipes. Set in a new building at Chelsea Barracks, Campaner provides a modern look at Spain, from the Barcelona restaurant group Los Reyes del Mango. Dishes make use of local ingredients or those sourced from producers of excellence. Seafood is a star, whether that’s oysters with bloody mary cream, Catalan socarrat with prawns, or fish from the Josper grill. Hidden away under the airy restaurant and accessed by an outer door is The Clandesti, a bar with the opposite vibe – darkly secret. thecampaner.com
The humble chicken caesar is taken to new heights with this buttermilk fried chicken version – recreate chef Dean Freckleton’s dish from his pub, The Queen's Head in Wiltshire
Try this buttermilk fried chicken caesar, then check out our buttermilk fried chicken, BBQ buttermilk chicken with charred courgette sauce, chicken tenders and our easy caesar salad recipes.
Indonesian pork satay (sate babi rica-rica)
Rica-rica is an Indonesian sambal laced with chilli, ginger and lime, and works equally well with prawns, chicken or fish fillets for a fiery BBQ treat
This Indonesian pork satay recipe with chilli, ginger and lime comes from Petty Pandean-Elliot's book The Indonesian Table (£24.95, Phaidon Press). Petty says: "Rica-rica is a sambal from Manado, North Sulawesi. The name translates to ‘chilli’ in the local dialect and, to be expected, this condiment has fiery intensity. The spiciness is also attributed to the red ginger, distinctively coloured, local to Manado and smaller than your typical ginger. For this recipe, I have reduced the number of bird’s-eye chillies but you can add as many as 20 if you’re feeling adventurous. You can also try this dish using prawns, chicken or fish fillets." This is a recipe that Petty shared as part of her guide to Indonesian cuisine. Check it out to learn more about the flavours that are popular in this jewel of South East Asia, including Nasi goreng ayam and Indonesian pandan, raspberry and white chocolate blondies.
Indonesian tuna (gohu ikan) in spicy and tangy citrus
Marinate high-quality fish in this quick, spicy and tangy sauce for a colourful starter to impress your guests
This Indonesian tuna recipe in spicy and tangy citrus comes from Petty Pandean-Elliot's book The Indonesian Table (£24.95, Phaidon Press). Petty says: "The Manado word gohu translates to ‘pickled’ in specific dishes such as gohu papaya, where ripe papaya is pickled for at least 24 hours. But in this case it is used to describe a quick, spicy and tangy marination of tuna. I first learned of this dish on a visit to a fishing village near Likupang, a hot Indonesian tourist destination in my hometown of Manado. As the story goes, local fishermen would go out to sea with pouches of fresh chillies, shallots, calamansi and salt. When hunger struck, a few freshly caught fish were filleted on the spot and combined with the ingredients in the small bags. Quality is paramount, so you must use high-quality fish. Ask a trusted fish supplier for sashimi-grade tuna." This is a recipe that Petty shared as part of her guide to Indonesian cuisine. Check it out to learn more about the flavours that are popular in this jewel of South East Asia, including Nasi goreng ayam and Indonesian pandan, raspberry and white chocolate blondies.
Salty and tangy, we’ve translated this classic savoury Persian yogurt drink into a refreshing ice lolly. Mint adds freshness and we’ve added honey for a little sweetness
Try our doogh ice lollies then check out our ice lolly ideas and more Persian recipes.
The magic of these sweet treats lies in the combination of yogurt's tanginess and earl grey's mild, sweet bergamot flavour
Try our earl grey madeleines then check out our classic madeleines, scones and more afternoon tea recipes.
Use carrot greens to make a fresh and simple pesto. Drizzled over roast carrots, be sure to add some goat's cheese for a lovely and effortless vegetarian dish.
Try our carrot top pesto with roast carrots then check out our classic pesto, carrot salad, roast carrots and parsnips and more carrot recipes. How to store carrot pesto: The leftover pesto keeps for five days in the fridge.
Korean king oyster mushrooms (seasongi beoseot bokkeum)
Meaty oyster mushrooms are paired with the bold punchy flavours of doenjang to amplify the rich, savoury taste, with a generous dose of rich butter helping to melt in the flavour
This Korean king oyster mushrooms (seasongi beoseot bokkeum) recipe comes from Su Scott's book, Rice Table (£27, Quadrille). Su says: "The complex umami notes of doenjang work a treat, with a generous dose of rich butter helping to melt in the flavour. Dry-frying the mushrooms is particularly important as it helps to remove some of the moisture and thereby to intensify the mushrooms into meaty morsels packed full of flavour." This is a recipe that Su shared as part of her guide to South Korean cuisine. Check it out to learn about the deep, complex flavours of this East Asian country, including Su's recipe for bossam (poached pork belly wrap) and musaengchae (spicy radish salad). Read local Back Kimyung's guide to South Korean food here, including street food dishes, banquet-style dining and family traditions.
This is one of the easiest and most common Korean side dishes – try Su Scott's recipe as a topping for bibimbap
This Korean spicy radish salad (musaengchae) recipe comes from Su Scott's book, Rice Table (£27, Quadrille). Su says:"Fruity gochugaru adds a moderate level of heat that balances the sugar. Use a good-quality sesame oil as it works to bind and perfume the dish beautifully right at the end – I think it is the most quintessentially Korean touch. This makes a great topping for bibimbap." This is a recipe that Su shared as part of her guide to South Korean cuisine. Check it out to learn about the deep, complex flavours of this East Asian country, including Su's recipe for Bossam (poached pork belly wrap) and Korean king oyster mushrooms (seasongi beoseot bokkeum). Read local Back Kimyung's guide to South Korean food here, including street food dishes, banquet-style dining and family traditions.
Craving a margarita but you don’t have triple sec or agave syrup? Try this fruity twist which uses maraschino cherry liqueur as a substitute
Try this cherry margarita then check out our classic margarita, blueberry margarita and more tequila cocktails.
Try Su Scott's recipe for Korean bossam, a popular poached pork dish with leaves for wrapping and a ssamjang sauce and spicy radish salad on the side
This Korean bossam recipe comes from Su Scott's book, Rice Table (£27, Quadrille). Su says: “My mother’s kitchen was never short of good boiled pork. Her braising liquor was dark and perfumed with cinnamon bark, and the meat tasted as though it had been bathed in fermented bean paste soup. Perfectly crunchy and spicy fillings complemented the tender pork wonderfully, resulting in bold yet balanced flavours that were wrapped in soft cabbage leaves with layers of heat and roundness bleeding out to burst in the mouth.” This is a recipe that Su shared as part of her guide to South Korean cuisine. Check it out to learn about the deep, complex flavours of this country, including Su's recipes for Korean king oyster mushrooms with doenjang butter sauce and Korean spicy radish salad. Afterwards, check out more Korean recipes.