Spicy sweet potato hummus
Avoid waste and enjoy a filling snack by using leftover sweet potatoes in this hummus recipe – it has a spicy kick thanks to smoked paprika and chilli flakes
Avoid waste and enjoy a filling snack by using leftover sweet potatoes in this hummus recipe – it has a spicy kick thanks to smoked paprika and chilli flakes
Give mac ’n’ cheese a mushroom makeover for a freeze-ahead family meal. Using dried wild mushrooms means you don’t have to wait until they’re in season
Add a little more oil to this smashed cannellini bean dip, if you prefer – the more you add, the silkier it becomes
Serve our fennel and rocket salad as a side – raw fennel can be fibrous, but finely slicing it before lightly pickling it in lemon juice breaks it down
Try this version of chanay ki daal for a taste of the street-food stalls of Lahore in Pakistan – black cardamom helps mimic a coal-smoked taste
Make halva using chana daal (split baby chickpeas). Infused with saffron, cloves and cardamom flavours and scattered with nuts, it’s a moreish sweet treat
Serve this Italian-inspired take on a shakshuka for an easy brunch. If you’re not vegetarian, you could also add chorizo
Treat yourself to a nostalgic vanilla and raspberry cake, first baked in the eponymous north London district in the late 1800s, and still a British favourite
Break away from your usual roast chicken and potatoes with this version that uses the meat juices to baste a creamy dauphinoise. It’s sure to impress for Sunday lunch
Combine the classic flavours of lemon and blueberries with a creamy cheesecake-inspired filling for this tart. It only takes 20 minutes to bake