And for a heatwave lunch, when you really can’t face frying? Here’s a Chilled Courgette and Basil Soup that looks as sweet in shot...

I’ve written before about Egizia, the wonderful lady in the Italian hills who taught me to make a sformato and shaped so much of my love...

It wouldn’t be a seasonal newsletter without rhubarb in spring. Everyone perks up visibly to see the cheerfully-coloured sticks poking...

This is based on the Persian dish khoresh-e-rivas, although I’m sure it’s not totally authentic. The rhubarb adds a sumptuous sourness to...

I'd like to call this an "Ello Sunshine" Salad, because it's colourful and sunny and almost annoyingly perky. Use the Pickled Rhubarb...

A perky accompaniment to smoked mackerel, cheese, or tossed with rocket as a side salad. Make a jar of this and then pickle yourself with...

A mouth-puckering, blush-pink cocktail to start the weekend right, using the Pickled Rhubarb. To make the pickled rhubarb gin, add two...

This is a very silky, aromatic, cream-less Greek soup which gets its rich texture from eggs tempered with lemon. That sounds a bit...

Naff fishy pastry cut-out optional. An easy, pleasing weeknight TV dinner. If you’re feeling particularly decadent, add a couple of...

Remember the babka phase of the pandemic, where every restaurant seemed to be doing home babka kits and food blogs were full of...

Well, this is dead easy and dead pleasing. I first made this for chicken kievs last year, then when there was a load left over in the...

Quiche seems to be the talk of the town with the impending coronation, so here’s a fun one I made earlier. I’ve specified purple...

I can’t even slightly claim the credit for this, but I remember I did have some gruyere to hand so swapped out half of the cheddar for...

A stylish dinner party dish that makes the January King the ruling star. It looks like a lot of steps, but it's easy-peasy (it's almost...

Cabbage soup – but not the farty stalwart of 1980s fad diets. Instead, this is cosy, creamy and thick with cannellini beans, brightened...

I have a terrible habit of ordering gyoza in, especially when hungover. There's a wonderful place in Elephant & Castle that does pork...

I’ve been away from the kitchen for a while after a long start to the year, but I’m back to feast on blood oranges – one of my favourite...

Partly because I can’t resist now that I’ve discovered the French for blood orange is “orange sanguine”, and partly because I think this...

Banish the cold (and colds) and think on sunnier climes with this refreshing, crunchy salad. The aniseed of the fennel, the tang of the...

Oof this was tasty, and a doddle to whip up. Glazed with a pastel pink blood orange icing and candied slices, it’s fit for a Sunday...