Food and drink
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- Nigel Slater’s recipe for fried prawns and watermelonA vivid dish of sizzling spicy seafood and cool sumptuous fruit. By Nigel Slater
- Thomasina Miers’ recipe for spiced lamb with flatbreads and cucumber yoghurtSpiced lamb mince with homemade flatbreads for scooping and a cucumber yoghurt for dipping
- Rachel Roddy’s recipe for fried breadcrumbed aubergineFried, breadcrumbed aubergine rounds just made for summer dipping into minty cucumber yoghurt
- Nigel Slater’s recipes for baked courgettes with lemongrass, plus mushrooms, courgettes and toasted crumbsCourgettes in season are cheap, easy to cook and completely dependable, says Nigel Slater
- Flatbread, fried courgettes, and a feta dip: Honey & Co’s Greek meze recipesA trio of make-ahead starters: warm flatbreads, a sharp and tangy pepper dip, and crisp courgettes with a drizzle of honey and a hit of chilli
- Tinned fish: your easy meal fixCanned sardines, mackerel and shellfish make a quick and easy dinner. Just add bread or pasta …
- The American canned meat that’s undeniably Asian: four recipes with SpamSpam is a shining beacon of culinary innovation through hardship, and represents a complex history across many cultures
Regulars
- Aubergine dip, chicken skewers and beans with dill: Yotam Ottolenghi’s Persian recipesChicken skewers in a perfumed spicy sauce, an aubergine and caramelised onion dip, and a herby bean stew
- Apricot and goat’s cheese, lamb with peach chutney: Yotam Ottolenghi’s stone fruit recipesMake the most of seasonal stone fruit while you can: try this grilled apricot, honey and goat’s cheese starter, roast broccoli drenched in tahini and spicy sour cherry sauce, and marinated lamb with a knockout peach chutney
- Masala bream, a beetroot and tahini dip, and coffee-marinated chops: Yotam Ottolenghi’s summer recipesSea bream in an Indian-style marinade with a zingy ribbon salad, a spicy beetroot and tahini dip with salsa macha, and pork chops in a coffee marinade with a creamy white bean mash and kiwi salsa
- Dolma, moussaka, and koftas: Aleksandar Taralezhkov’s summer courgette recipesSeasonal courgettes as they do it in Bulgaria: stuffed into dolma with smoky bulgur wheat and tomato, fried with feta and onion into golden patties, or as a base of a lighter lamb moussaka
- Thomasina Miers’ recipe for lamb koftes with apricotsGet the juices flowing with the warming flavours of grilled fruit, spicy lamb, creamy yoghurt sauce and herbed couscous
- How to make focaccia – recipeThis Ligurian loaf is best enjoyed fresh and warm from the oven – and here’s a step-by-step guide to making it properly
- Bagels, tahini, jam and soft cheese: Esra Muslu’s Turkish breakfast recipesAll the elements of a traditional Turkish breakfast, or kahvaltı, are easy to make at home
- Nigel Slater’s recipes for cucumber, avocado and basil tabbouleh, and honey panna cottaHot summer days call for cooling salads and refreshing desserts. By Nigel Slater
- How to make caponata – recipeSicily’s famous sweet and sour stew offers plenty of scope to adapt to your own taste … while paying heed to the basics
- Nigel Slater’s recipes for pork chops with chilli-plum jam, and plum and almond pieThe season for plums is short and sweet, so make the most of it with desserts and savoury dishes
- Ravneet Gill’s recipe for faloodaA finely tuned balance of rose syrup, vermicelli, milk and basil seeds result in this magic Indian cold dessert that’s ideal served with a scoop of ice-cream
- How to make the perfect raspberry jellyThere are many ways to get this berry jelly wrong, or just right – but our resident perfectionist has tried most of them, so you don’t have to
- Nigel Slater’s recipe for warm potato salad with smoked salmonNew potatoes in a delicious herby mayo dressing. By Nigel Slater
- Thomasina Miers’ recipe for broad bean puttanescaTraditionally made with store-cupboard ingredients, this version adds a few fresh items for a seasonal twist on the midweek classic
- One-pan pescatarian: three low-fuss fish recipes from Tom WaltonWhether in brothy beans or a zesty shakshuka, fish can be cooked easily – with low cleanup involved
- Acquacotta: Rachel Roddy’s recipe for vegetable broth with poached eggsHow do you like your water cooked? This version from Tuscany – beans, spuds, tomatoes, parmesan, garlic, lashings of olive oil – sounds rather delicious
- Rahel Stephanie’s vegan Indonesian snacks – recipesThree Indonesian snacking favourites you could find on any street stall (and that just happen to be vegan): aubergine in spicy sambal, sweetcorn fritters, and marinated mushroom skewers
- Roast chicken, a yoghurt dip and crispy fritters: Yotam Ottolenghi’s tomato recipesThree ways with seasonal tomatoes: a dip with layers of jammy tomatoes and yoghurt with caramelised figs, bulgur wheat tomato fritters, and a hunter’s chicken-style stew made lighter for summer
- Meera Sodha’s vegan recipe for potato and lentil salad with pistachio chimichurriA hot roast vegetable salad, pleasingly tumbled together with Argentina’s signature chilli sauce, that you can eat pretty much anywhere
- Tamal Ray’s recipes for sesame and za’atar eggs and butter bean crudaiolaTamal’s go-to hassle-free meals are sesame scrambled eggs on toast, and butter beans topped with garlicky, lemony, and raw tomato sauce
- Ask Felicity Cloake: readers grill our resident culinary perfectionistShould beans really be in a British cooked breakfast? Can you cook a meal for 30p? And what does she always keep handy for a quick dinner?
- Cocktail of the week: Cellar at Kindred’s West 6 Buttered Up – recipeGin sour meets negroni in this refreshing summer aperitif
- Cocktail of the week: Pine’s evergreen sour – recipeIt’s a gin sour, but made with pine syrup and needles for a pure Northumbrian waft
Most viewed
- How to make the perfect chicken shawarma – recipe
- Nigel Slater’s recipe for fried prawns and watermelon
- Thomasina Miers’ recipe for spiced lamb with flatbreads and cucumber yoghurt
- Rachel Roddy’s recipe for fried breadcrumbed aubergine
- Nigel Slater’s recipes for baked courgettes with lemongrass, plus mushrooms, courgettes and toasted crumbs
- Flatbread, fried courgettes, and a feta dip: Honey & Co’s Greek meze recipes
- Meera Sodha’s vegan recipe for baked aubergines, chickpeas and tomatoes
- Aubergine dip, chicken skewers and beans with dill: Yotam Ottolenghi’s Persian recipes
- Fried sardine pitta and baked pomegranate salmon with kisir: Melek Erdal’s Kurdish recipes
- How to turn spent corn cobs into stock – recipe
How to make the perfect chicken shawarma – recipe