It’s been a hot minute since I last came out with a Market Star, which is giving me some guilt but mostly an overwhelming feeling of how,...

This is a real treat. A silky-smooth prawn bisque that is well worth the modicum of effort involved. The richness of the bisque is offset...

The sorrel brings a freshness and lightness to this dish. Serve with crusty bread and a green salad, and save the heads and shells to...

This is a dish that has its origins in Nagorno-Karabakh, a beautiful and mountainous enclave nestled between Armenia and Azerbaijan which...

Ushering in the changing of the clocks and commemorating the last gasps of Autumn with this moist, spice-filled cake. 220g unsalted...

Not three, not four but five recipes this week – a testament to the versatility and downright deliciousness of the English summer cherry....

A crumbly sweet shortcrust shell with almond paste and a thick layer of cherry curd, topped with fresh cherries and toasted almonds......

Quick and easy bakewell-flavoured cookies to brighten your Mondays. Makes 15. 120g softened unsalted butter 75g light brown sugar 1 egg,...

This is a riff on a Portuguese ginjinha. I’ve never been to Portugal, but two honeymooners brought me back a bottle of this potent sweet...

Does anyone remember the much-missed Gay Hussar restaurant in Soho? I used to absolutely love it when I first came to London, shelling...

Onto Aleppo, for an inauthentic take on Kebab b'il Karaz, or lamb kofte in a mouth-puckering cherry sauce. It’s supposed to be made with...

‘Nduja, Susannah?! I hear you cry. The Calabrian delicacy so swanky it has an apostrophe in its name? Are you MADE of money?! Well,...

So this week I saw these beautiful, slightly gnarly finger aubergines and could not resist picking up a couple. And I wanted to eat them...

The spicy Calabria-Provence mash-up you know you wanted. It miiiiiight have been an error to turn the oven down so a friend and I could...

True comfort food for this rubbish July, with roasted garlic to smoke things up. Add or reduce the ricotta, depending on how spicy you...

A shout-out to the artichokes tumbling out of their crates in the markets right now. I associate them with sunny French lunches or...

Few things demarcate summer to me like a really good tomato. Ideally seven or eight, in a paper bag, nestled at the top of my rucksack...

Only a tad more complicated than the Panzanella or the Oregano number, this is a moreish, mouth-puckering way to give those tomatoes the...

A classic. I can hand-on-heart say I have made this at least five times a summer since about 2014. It’s a sneaky one, though, because I...

Not really a recipe. If you can get fresh oregano, this is a dream. If not, basil or a very fresh parsley will do. Simply slice your...