This soup sings out with the flavours of summer, but since it is made with frozen peas, it can be enjoyed year round. It will become a family favourite — and one that you can make when you think you have nothing to eat.
This is the easiest recipe for making a really Mediterranean-tasting fish casserole. You can add mussels, prawns and all manner of other fish or seafood if you wish, although the basic recipe calls only for filleted white fish, which makes it really easy to eat. The bread soaks up all the flavours and juices of the fish and is eaten at the end, once all the fish has gone.
Blue cheese is a natural partner for broccoli and cauliflower. It’s particularly delicious in this creamy, piquant dressing.
Not quite as ‘superfood’ as my superfood salad but pretty crammed with delicious goodness all the same. Matcha green tea powder is a concentrated form of green tea and is high in antioxidants. It blends really well with the pesto.
The combination of slightly bitter greens with salty bacon, sharp apple and sweet maple dressing is absolutely perfect in this light, tasty salad.
Harusame noodles or cellophane noodles are commonly used to make delicate salads in Japan. Here they are enlivened with a spicy wasabi and pickled ginger dressing. To give this dish an authentic feel, slice the vegetables as finely as possible.
These sophisticated bites make an irresistible nibble with aperitifs or as a more formal appetizer. You can prepare everything ahead, then simply pop them in the oven when your guests arrive.
Make this strudel in the spring, when fresh asparagus is at its very best.
The word primavera, which means ‘spring’ in Italian, is often used to identify various pasta dishes dressed with a vegetable-based sauce. There are many different versions of the basic recipe.
Clams and Spanish chorizo make an exceptionally good combination. The smoky meatiness of the sausage brings an interesting dimension to the seafood. This is lovely served in a big tapas dish, with a few chunks of crusty bread to mop up the delicious spicy juices at the end.
Everyone loves a creamy risotto, and this oven-baked method is very simple to cook.
This tasty but light dish is made all the more special when drizzled with a little truffle oil. Celeriac brings an unusual freshness of flavour to the gratin, cutting through the richness of the cream.
Fresh or frozen pastry cases are fantastic if you’re pressed for time. Make sure yours is sugar-free!
High in protein, this is a perfect meal to avoid the evening bloat.
This dish looks so pretty and is ideal for a quick family meal. Look for fresh farfalle instead of dried for an authentic touch.
Nothing is nicer than a succulent piece of flavoursome grilled chicken. The instructions here work for a grill or an outside barbecue, depending on the weather! You can put the chicken together with the marinade in a resealable plastic bag for up to 24 hours in the fridge or make up a batch and freeze them in the bags.
The buttery texture of lamb fillet that’s been spiked with red chilli, spices and garlic and complemented with the Greek yoghurt-based appetizer “tzatziki” makes for a scrumptious tapas.
Chinese-style cooking is terrific when time is short. For best results, slice the steak in half along the grain, then into thin strips across the grain. Freezing the steak for about 15 minutes also makes it easier to cut. Serve with plain or egg fried rice or egg noodles.
Tender, juicy lamb is especially sweet and succulent with leafy salads, particularly those made with dark green spinach leaves.
This classic dish is normally made using milk-fed baby lambs. Most butchered lambs are around a year of age and on a solid diet, making their meat darker and richer. Milk-fed lamb is therefore hard to find. This recipe calls for half a lamb shoulder, making it the perfect size to bring to the table and tear apart.
Halibut is a delicious firm, meaty fish, but it is endangered in the Atlantic, so look for North Pacific or line-caught halibut or a choose an alternative firm textured, mildly flavoured fish. If overcooked, halibut dries out, so be sure to serve as soon as it is ready.
This dish, ‘Pasta con le Sarde,’ is delicious hot, but possibly even better cold the next day.
Veracruz is known for its sugarcane, citrus and tropical fruits, avocados, coffee and vanilla. Foods cooked in the Veracruz style usually include fresh citrus, and this lamb is a delicious example. Achiote is a packaged seasoning and food dye made from annatto seeds; it is available in the Hispanic section of the supermarket.
This is a lovely fresh, summery risotto, with a subtle lemony tang and faint hint of garlic.
This light, fresh, lemony layer cake is perfect for celebrating Mother’s Day. Alternatively, make it as a gift to take to a spring lunch party or enjoy it with guests.
The best way of making the crisp caramel on top of a crème brûlée is with a blowtorch. If you do not own one, you can place the desserts under a very hot grill to caramelise the sugar.
One of the simplest desserts, this is a wonderful way to enjoy really fresh, good-quality ricotta. It is very soft in texture, which makes it perfect for dunking biscotti.
These adorable little tarts go beautifully with afternoon tea.
'Oranges and lemons, say the bells of St. Clement’s', goes the old nursery rhyme. Here's a simple, classic combination with a citrussy tang.
Kale is a cruciferous vegetable, like cabbage and broccoli, and has exceptional nutrient richness in the form of antioxidant, anti-inflammatory and anti-cancer properties. Without sufficient intake of antioxidants, both oxygen metabolism and the body’s ability to fight inflammation can become compromised, which can increase the risk of developing cancer. It has been shown that kale has an amazing ability to raise blood levels of the nutrients necessary to fight chronic health problems.
This is what you call a flavour sensation! It packs a punch and perks up any sandwich with the addition of this mouth-watering, citrus-packed jelly.
The tangy bite of grapefruit makes this marmalade a true classic. If you can find the ruby red grapefruit, the colour of this preserve is beautiful.
Using spring roll wrappers makes this Vietnamese speciality a very beautiful and unusual starter.
This hearty appetizer is particularly good in winter when you need something filling to warm you up. Quick-cook polenta speeds up the preparation but regular polenta can be used instead, prepared following the instructions on the packet.
With or without a disco ball and dancing, any great party needs one nibble that is sure to please everyone, and this is it. Serve it with savoury biscuits, small slices of dark rye bread or toasted rounds of French bread.
Potato salad, a favourite with everyone, is perfect for family meals, barbecues and buffets. This version uses a tangy mayonnaise–yoghurt dressing in place of the more classic mayonnaise.
These are lovely served with salads, coleslaw or taboulleh or stuffed into pitta with crispy lettuce and chopped tomatoes.
These buns have a rich, golden dough, aromatic with spices and sweetened with dried fruit.
This casserole can be made ahead and reheated on the hob. If you prefer your beans crisp-tender, add them in the last 10 minutes of cooking and return to oven uncovered.
Lamb cutlets are a ready-made finger food, with their own holders making them a really fun addition to your tapas menu. This recipe shows off lamb at its best. Get a rack of lamb that's either middle neck, which is cheaper with more flavour but only five bones or the best end of neck, which is more delicate and more expensive, with eight bones.
One of the classic dishes of Belgium served with frites and homemade mayonnaise, steamed mussels are easy to make and delicious to eat. Make sure you scrub away the ‘beard’ from each mussel. Discard any that are open before you steam them and any that don’t open after steaming.
Lots of different fresh vegetables, carefully grilled and dressed with olive oil, make a delicious and very light main dish that can be turned into a filling meal by adding a few simple extras. You can, of course, leave out any of the following vegetables or use others too.
This Thai soup marries the aromatic flavours of lemongrass, ginger and lime and floods them through your kitchen.
Orzo is a tiny rice-shaped pasta that’s particularly popular in Greece. It’s great for salads, and this tangy recipe makes an easy lunchbox meal.
Meringues make delicious desserts, but unless you’re into whipping up your own mayonnaise or crème anglaise, it can be a problem working out what to do with the egg yolks. In this recipe, the yolks are turned into lemon curd for the filling.
Serve with pan-fried mackerel or salmon with a side salad and sweet potato fries.
Mussels look impressive, yet they are incredibly easy to cook. There’s also something incredibly sensual about them that can’t help but stimulate your appetite.
The custom of serving a savoury cake or pie is common in various parts of Italy, especially in regions such as Liguria and Le Marche, as well as in parts of the south. This recipe is for the traditional Easter savoury cake, served traditionally on Easter Monday.
For this recipe, it is important to marinate the lamb for as long as possible to infuse maximum flavour. The marinated meat can easily be frozen for later use, and an extra batch can be saved for a busy day.
This cake sinks a little during baking, however the delightful decoration disguises this.
This is the perfect recipe for tomatoes that just won't ripen before the first frost. Try adding to a winter stew or swirled through steamed rice.
This curd is so versatile; you can make little lemon tarts, a meringue pie or serve it on scones or over ice cream for dessert.