With a rich, creamy vanilla custard and crunchy, caramelised topping, our crème brûlée makes the ultimate indulgent dessert. Follow our professional tips for mastering this classic French sweet
Sneak in an extra portion of veg in the form of the courgettes in this veggie version of puttanesca. Taking 35 minutes, it’s a low-fat and low-calorie lunch
Growing courgettes in the garden? Use them to make these glorious fudgy courgette brownies studded with chocolate chips. Serve with vanilla ice cream
Try this recipe for homemade refried beans. They work equally well as a party dip served with nachos, or as an accompaniment to a larger Tex-Mex-style meal.
Whip up this warming soup midweek – it’s simple to make and a great way to use up leftover chicken. Serve with crusty bread and some parsley on the side, if you like
Fill your cakes with a silky smooth meringue buttercream. This recipe makes enough to fill and ice a three-tier cake, and it’s easily halved for smaller bakes
Make the most of sweetcorn with these crisp fritters. Enjoy them for brunch, lunch or as a side dish
Nourishing and vibrant, this is a comforting dish that’s perfect for a Friday night in
Give your Sunday roast a hassle-free makeover with this roast chicken with dill and potatoes, inspired by food writer Silvana Franco’s Italian heritage.
Pair this tart, tangy and refreshing lime pickle with a simple meal of dhal and boiled rice. The recipe makes a 500g jar and will last for three months
