Weekly Recipes

This makes a delicious spring/summer alternative to burgers on the barbecue, full of flavour and colour. The patties are savoury, smoky and pleasantly pokey with the spice and pepper; the yoghurt dressing is soothing and rich, then the topping is full of counterpoints, freshness and acidity. You can make bigger patties and serve individually, but it looks more convivial and joyful making smaller ones and serving spread across a large platter for people to help themselves. Every element is simple to make. Feel free to chop and change the garnish. You could add cucumber, piquillo peppers, roast aubergine or avocado...

There is little more comforting than this! In this version, the swede adds a lovely heartiness to the dish. The tomato ketchup and mustard respectively lend sweetness and heat. The biggest change is the addition of milk and yeast to the dumplings, which gives them a texture, lightness and colour not dissimilar to an oriental steamed bun. The parsley should only be roughly chopped, not finely, and plentiful so it keeps that grassy edge to offset the rich flavours of the mince. This is a great store cupboard go-to recipe that you can make in bulk and freeze the extra....

"I only really fully explored the glory of this dish in lockdown, when everyone was looking to their cupboards, often with blank faces, for inspiration due to food shortages everywhere. I did a brief video online, and most people jumped in claiming that isn’t a traditional “Cacio Pepe”. It’s not; classically there is no butter, garlic or lemon, but when have they never made anything less delicious?! It really encapsulates the brilliance of Italian cooking: the sheer deliciousness through simplicity and care.   The pasta should also be drained using tongs, not drained in a colander. You really need to...

"A classic dish that is so simple to make and satisfying to eat. Not all French creations have a big reward to effort ratio (think Croquembouche, for example!), but this one really does. There’s no point making less than this recipe as any leftovers freeze well. The ingredients seem to absorb a vast amount of the red wine in the marinade; I am always amazed when I drain them how little wine is left. There are recipes that entail reducing the wine or cooking other elements separately, but I have gone for something as straightforward as possible: less time making...