by  Graham Herterich from  Bake: Traditional Irish Baking with Modern Twists   (Nine Bean Rows) Photography:  Jo Murphy   I love pretty much everything served with some softly whipped fresh cream, but this recipe is a rare exception. The contrast of the ice-cold ice cream with the hot pudding works so well. Serves 6     Ingredients 650g bananas (about 6 bananas), peeled and cut in half lengthways juice of 1 lemon 75g caster sugar 2 chocolate coconut bars (such as Bounty), cut

by Abby Allen & Rachel Lovell  from  Pipers Farm The Sustainable Meat Cookbook (Kyle Books) Photography:  Matt Austin  For us, wings make the perfect fodder for larger gatherings, when the greedy crowd descends and you need to satiate them quickly.  They can be made ahead of time and cooked quickly, leaving you time to focus on other, more complex outdoor cooker, or simply to enjoy a glass of wine in the sunshine with your guests. Serves 4   Ingredients 1kg (2lb 4oz) chicke

by  James Strawbridge from  Salt and the Art of Seasoning (Chelsea Green) Photography: James Strawbridge & John Hersey   This recipe came straight off a menu at a BBQ Smokehouse pop-up restaurant that I ran for a couple of years at festivals. I only have one friend who calls me Jimmy, but this seems to be an appropriate name for the dish. Be generous, invite friends, have fun and make your red salt naughty. Serves 4   Ingredients For the gumbo 3 celery sticks, diced 1 red pe

by Suzie Lee from Simply Chinese Feasts: Tasty Recipes for Friends and Family (Quadrille) Photography:  Lizzie Mason   “Char means ‘fork’ and siu means ‘roast/ burn’, which is how char siu used to be cooked – on a fork over a large, open flame. The main traditional ingredient is the red fermented bean curd, which gives the pork its red colouring (the colour comes from the fermentation of the red yeast rice used to make the curd). It also has a depth of flavour that can be i

by Radhika Howarth from Radhikal Kitchen Flavours Without Borders (Meze) Photography:  Paul Grego   Originating in Durban, South Africa, Bunny Chow consists of a hollowed-out loaf of bread filled with curry. The bread serves as both a container and a way to soak up all the delicious curry sauce, making it a satisfying and filling meal. The origins of Bunny Chow are closely tied to the history of Indian migration to South Africa and the unique culinary fusion that emerged as

by  Regula Ysewijn from Pride and Pudding: The history of British puddings, savoury and sweet  (Murdoch Books) Photography  Regula Ysewijn The apple charlotte is a relative of the summer pudding.  Both are puddings made in a mould lined with slices of bread, and both hold some kind of fruit.  It is said that the apple charlotte is named after Queen Charlotte, the wife of King George III, who might have been the patron of the apple growers.   Some have claimed this pudding wa

by  Nick Nairn  from  Nick Nairn Cook School (Hardie Grant) Photography:  Francesca Yorke   Serves 6   Ingredients 2-3 large sprigs of rosemary 4 large garlic cloves (or more if you like garlic), cut in half lengthways 1.8kg/4lb leg of lamb 6 good quality anchovy fillets, halved 100ml/3½ fl oz olive oil 250ml/9fl oz dry red wine Salt and freshly ground black pepper Method 1.    Preheat the oven to 220C/210C Fan/gas mark 7.   2.    Pull the small sprigs off the rosemary branch

by  Orlando Murrin from Two’s Company (Ryland Peters & Small) Photography:  Clare Winfield   Pork steaks slow-roasted under a crunchy mustard and cornflake crust are especially tender and tasty. This method was pioneered by the ingenious test chefs at Cooks’ Illustrated, and yes, that oven temperature is correct. I like to serve these with a squeeze of lemon and – for a retro touch – cauliflower cheese and any green vegetable in season.   If you baulk at buying a lifetime s

by Rukmini Iyer from The Green Cookbook (Square Peg) Photography: David Loftus  I could eat a different chickpea curry every week, which is why you’ll find at least three in this book.  This version, with cauliflower, coconut milk and lime is packed with flavour – just rereading the recipe now makes me hungry.  It’s also wallet-friendly, as it first appeared in my £1-per-portion column in the Guardian.  Do make the full portion even if you’re serving two, as leftovers are

by Suzanne Mulholland from The Batch Lady Saves Christmas (Ebury/Penguin) Photography: Andrew Hayes-Watkins   PIGS IN BLANKETS Perhaps the most popular part of the Christmas meal – these are great made in advance, ready for the big day! Prep: 5 minutes | Serves: 4 Grab and cook 12 chipolatas or 24 cocktail sausages 12 slices of streaky bacon (halved if using cocktail sausages)   IF MAKING AHEAD FOR THE FRIDGE OR FREEZER 1 Wrap each sausage in a slice of bacon. 2 Add to a l