In our new feature we track down the best pieces available now. From your favourite high street brands to smaller independent labels and those... Read More
Quite a few components here, but some of them are already cooked. If you prefer to cook the lentils from... Read More
The cider you use for this must be dry – or you can use dry white wine – or the... Read More
Just simple dal. The brilliant thing is that you don’t need stock or many flavourings. The tarka – which you... Read More
We’ve all had different versions of this, from the stodgy to the ethereally light. I’ve often only eaten half a... Read More
Burrata is very rich (I can only ever eat half of one), and is brilliant against strong flavours such as... Read More
This is a lovely sauce – good with roast lamb as well, and grilled aubergines – which is hot, herbal and slightly... Read More
These are very easy and there’s a lot you can do with them. Soft and sweet with charred edges, they’re... Read More
Hair and beauty salons have been closed since January 5 amid England’s third nationwide lockdown, but they are now gearing up to... Read More
A French, not British, pudding, bostock usually has frangipane on top of brioche, but this cheat’s version is just made... Read More
It might seem odd to mix three fruits for this, but it’s an incredible combination. The apples give the fruit... Read More
The pastry here is from the California chef Lindsey Shere and it’s wonderful – thin and buttery and almost biscuity.... Read More
