Cookbook extracts
A sweet lemon cake so simple you can make it any day of the week
This melt-and-mix number is perfect for when cake is in order, but fuss is not.
- by Tilly Pamment
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This six-ingredient tomato and bean soup is satisfying, super healthy and ready in an instant
All you need is a can of tomatoes and cannellini beans, plus a handful of other ingredients.
- by Dr Clare Bailey and Justine Pattison
This crispy, chewy one-pot pizza rice has all the flavours of a vegetarian supreme
Buttery arborio rice is baked with vegetables and herbs before being topped with a trio of cheeses.
- by Lucy Tweed
Nonna’s secret recipe: How to make fresh spinach and ricotta ravioli from scratch
Food blogger Alec Morris of Pasta et Al was taught how to cook fresh pasta by his nonna as a child. Her vibrant weekly dish became the family’s signature recipe, and now you can make it too.
- by Alec Morris
Take French toast to a new level with these air fryer bites drizzled in melted speculoos
Dress up these sweet snacks with Biscoff, Nutella or even a berry compote.
- by Nathan Anthony
This sexy and spicy rigatoni for one is your new fail-safe Friday night dinner
Think of this as your classic New York/Italian classic pasta alla vodka with extra kick: celery seeds, a healthy dash of Worcestershire sauce, and as much hot sauce as you can take.
- by Eleanor Steafel
A chef’s guide to throwing a stress-free dinner party - and why six is the magic number of guests
Ahead of the launch of their book, The Dinner Party, chef Martin Benn and partner Vicki Wild share their insider knowledge on entertaining.
- by Martin Benn and Vicki Wild
Wow your dinner party guests with chef Martin Benn’s sure-fire spice-laden spread
The former Sepia chef shares his all-killer menu of prawn toasts, piri-piri chicken, barbecued 𝄒nduja eggplants plus chocolate fudge.
- by Martin Benn
Give an old-school loaf cake a 1950s twist with this wonderful and slightly wacky secret ingredient
Don’t ask retro baker B. Dylan Hollis why adding a can of tomato soup works so well in this vintage recipe.
- by B. Dylan Hollis
Spicy ‘fried’ cauliflower is your new easy vegan snack made for crunching, dipping and smooshing
Devour these healthy bite-sized morsels straight from the oven, or use them to dress up a bagel with avocado and sliced tomato. They’re even great cold, served smooshed onto a cracker with cheese.
- by Yumi Stynes and Simon Davis
This smoky, lemony chicken tray bake bursts with succulent roasted garlic cloves
Cookbook writer Belinda Jeffery marinates chicken pieces overnight in citrus, bay leaves, thyme and paprika for an easy set-and-forget dinner that can feed a family – or two.
- by Belinda Jeffery