An unusual and fresh-tasting frittata that would make a perfect brunch dish from Ryn and Cordie's In Search of the Perfect Partner (The Food and Wine Matching Formula) reviewed here.
This recipe came from a fascinating dinner at which chef Greg Malouf cooked a selection of Iranian dishes from his book Saraban which he wrote with his former wife Lucy with whom he still collaborates. This unusual and simple fish dish in yoghurt particularly appealed to me and I thought it would to you too.
A clever recipe from Tom Kitchin's Kitchin Suppers making the best of the short homegrown asparagus season. I love the twist of adding shredded chicken wings and ricotta as a topping which both poshes it up and makes it more substantial.
It's always a struggle to think of something quick and delicious to make for a mid-week supper. This easy Italian-inspired recipe from my book Cooking With Wine solves the problem.
A recipe from a charming and inventive cookbook this week - blogger Rejina Sabur-Cross's Gastrogeek. I've picked it because I love dips - who doesn't? - but also because of the amazing-looking crackers.
You may recognise this shot as one of the rolling images on our home page which were taken by photographer Jason Ingram and food stylist Genevieve Taylor. The dish was so delicious I had to pass on the recipe which comes from Louise Walker's Aga Roast.
As I'm in South Africa at the moment I thought I'd pass on a recipe from a book I discovered called Cape Winelands Cuisine compiled by Hetta van Deventer-Terblanche. Basically it's a savoury bread pudding rather than a tart but none the worse for that.
This is one of my favourite recipes ever - made famous by the late, great George Perry-Smith and faithfully reproduced by one of his most talented protegés Stephen Markwick who retired last year.
The perfect Easter recipe comes from a lovely new book called A Good Egg by Bristol-based cookery writer Genevieve Taylor who describes herself as an 'urban henkeeper'.
Why has no-one had the genius idea of putting beef bourguignon into a pie before? Here's the recipe courtesy of the brilliant Ginger Pig Meat Book which I've reviewed here.
A lovely Venetian pasta recipe from Jacob Kennedy’s fantastic Bocca di Lupo cookbook which was shortlsted for Best Cookery Book in last year's Guild of Food Writer Awards.
If you don’t like Guinness don’t be put off making this recipe for St Patrick's Day from my book Sausage & Mash. It makes the most fantastic dark, rich, sticky onion gravy that doesn’t taste remotely of beer.
If you’re organising a Red Nose Day tasting tonight here’s a zany idea for a pudding that I devised for a Sainsbury’s magazine feature a couple of years ago when I interviewed TV presenter Phillip Schofield for Comic Relief.
French onion soup is one of the classic French bistro dishes, famously served to late night Parisian partygoers. But if you don't feel up to it at 2am or whenever you roll in, it makes a restorative lunch for a chilly weekend after a brisk walk in the snow.
The perfect recipe for Mother's Day this Sunday from Sybil Kapoor's lovely Simply Baking book for the National Trust. In fact you might giver her a copy of that as well . . .
If you're looking for new ideas for a Sunday roast try TV chef Gennaro Contaldo's fantastic porchetta (stuffed rolled pork belly) from his smashing new book Gennaro: Let's Cook Italian which is all about the dishes he makes at home for his family and friends.
Anyone who's lived around or visited Bristol in the last few years will know of the legendary Trethowan's Dairy toasties they used to sell* at St Nick's market. Here's the secret . . .
Another run-out for Mark Hix's wonderfully decadent recipe for a lobster-stuffed baked potato from his new book Hix on Baking. Such a great idea . . .
One of the most popular dishes at Opera Tavern from the excellent new Salt Yard cookbook which, interestingly, is self-published. And includes drink recommendations. Hurray!
If you're not one for hearts and flowers but still feel like cooking up a special meal for Valentine's night this recipe from my son Will and Huw Gott's restaurant Hawksmoor* would fit the bill perfectly. After all it does contain oysters which as you know are an aphrodisiac . . .