This brilliant storecupboard dip was taught to me by my friend cookery writer Trish Deseine who rustled it up in no time when I was staying with her recently.
A new book from Claire Thomson (aka Five o'clock Apron) is always a treat and xxx is no exception. Like all Claire's books it manages to be both practical and inspirational with recipes you can fit in with daily life but which give your cooking a real lift. And they work too. This she describes as 'bombproof'!
The perfect weekend breakfast bake from Richard Bertinet's latest book, Crumb.
I stumbled across a recipe for cooking spaghetti in red wine when I was researching my latest book Wine lover's kitchen. It sounded so bizarre I had to give it a try and can vouch for the fact that it’s delicious! It would be a bit expensive to make for a crowd so this quantity is designed to feed 2–3. And my version is dairy-free.
If you're an Ottolenghi fan you'll love this easy, incredibly tasty chicken bake from his new book Simple, which is ideal for entertaining as you can make the base well ahead.
Want to cook something authentically Korean to celebrate Korean New Year next week? Try this easy, traditional Korean kimchi hotpot suggests Nathalie Gardiner.
If you're a fellow potato fan you'll absolutely love this warming recipe from Jenny Linford's new book Potatoes.
If you've been experimenting with vegan food this January or 'veganuary' as it's been dubbed you'll know that vegan food doesn't have to be insubstantial or, indeed uninteresting. For those of you who remain to be convinced here's a hearty stew from Rachel Demuth of Demuth's Cookery School in Bath which contains both cider and sherry!
If you can't face the thought of haggis on Burns' Night how about a warming bowl of deliciously creamy cullen skink - the Scots' answer to chowder?
Is it possible to eat vegan food that’s as satisfying, sumptuous, and comforting as their meat-based counterparts? The growing popularity of vegan cuisine – particularly amongst non-vegans – has made the concept of “plant-based eating” enormously trendy, but not always easy. Monica Shaw has picked out six great vegan recipes that even carnivores will love.
After the indulgence of Christmas I always crave spice at this time of year. If you do too this tasty recipe from Asma Khan's Asma's Indian Kitchen should hit the spot.
A fresh, zesty citrus-based punch that’s packed with vitamin C. It obviously tastes best if you squeeze the fruit yourself but bought freshly squeezed juice is fine if you’re short of time.
The cheese ball is an American party food classic. It's a little retro, but retro food is fun, and a cheese ball is the kind of thing you can easily posh up and adapt to use your favourite cheeses, herbs, and seasonings.
Even if you don't normally bake it's worth taking the time at Christmas and what could be more perfect than this Polish spiced Christmas cookie recipe from Ren Behan's lovely book Wild Honey & Rye
Tofu has never been my favourite ingredient to be honest but these brilliant smoked tofu 'nuggets' from my friend Elly Curshen's book Let's Eat are positively addictive.
Those of you who are sceptical about vegan food should try this delicious recipe from Mildreds Vegan Cookbook by Daniel Acevedo and Sarah Wasserman. Yes, it's vegan but omnivores would enjoy it too and the pumpkin seed granola is wonderfully versatile.
An authentic Diwali treat from food writer Sejal Sukhadwala. This recipe is Gujarati, she says, but regional variations include Maharashtrian ‘karanji’ and Punjabi ‘gujiya’.
A warming wintry recipe from José Pizarro's latest book Catalonia - the perfect dish to cook as the nights draw in.
Cauliflower and eggs are two of my favourite things, here ingeniously combined by Dan Doherty of the Duck & Waffle in his brilliant book Toast, Hash, Roast, Mash.
I've been looking forward to beer writer Melissa Cole's new book The Beer Kitchen since I heard about it a few months ago. As I expected it's packed not only with delicious recipes but some great suggestions for the type of beers to use in and pair with each dish (see the Cook and Pair suggestions below)