(Masamba Amawungu Omwe Anaphikidwa Ndi Rosemary) by Allegra McEvedy from Bought, Borrowed & Stolen: Recipes & Knives from a Travelling Chef (Conran/Octopus) Photography: Andrew Montgomery Serves 6, and takes 20 minutes to get it going and then about the same again simmering time Rosemary was one of the lucky few I met in the peanut-growing region of Lilongwe who had a proper roof over her head; most lived under corrugated iron, which meant that every year when the fierce mons

(click here for recipe originally scheduled for Thursday 10th September when Nigel was held up on a train!)

by Fiona Sims from A Year On The River (Adlard Coles) Photography: Gary Latham & Fiona Sims I make this marinade a lot for meat. It works particularly well with pork. Seek out chops with the bone in, as the taste is far superior, and they’re usually juicier. This is perfect for the barbecue, but you can cook the chops on a griddle pan on the hob if you prefer. Serve with a side of your choice but I like it with the panzanella (recipe below). And remember to let the mea

by Sophie Missing & Caroline Craig from The Corner Shop Cookbook (Penguin/Square Peg) Photography: Charlotte Bland This recipe has two stages so takes a little longer to cook, but the results are definitely worth the wait. Don’t have aubergines? Most other roastable veg will do: red onions, courgettes, parsnips – even mushrooms. Just adjust the initial roasting time as necessary. Prep time: 10 mins Cooking time: 50 mins Ingredients 2 large aubergines 200g cherry to

by Emily English from So Good Express: Quick Nutritious Food for a Busy Life (Seven Dails/Orion Books) Photography: Clare Winfield A lighter Basque-style cheesecake that swaps some cream cheese for Greek yogurt, keeping it creamy but higher in protein. Straining the batter before baking ensures the texture is extra smooth. Serves: 8 Prep: 5 minutes | Cook: 30 minutes (or until golden and set) Ingredients 500g (generous 2 cups/1lb 2oz) light cream cheese 200g (scant 1 cu

by Bruno Loubet from Mange Tout (Ebury) Photography: Jonathan Lovekin Brussels sprouts carry a stigma! Many people remember school dinners served with overcooked sprouts, which were an unattractive brown colour and smelt like wet dogs. They do not need to be like that. In this recipe, I give sprouts an Asian twist, which is great with the light, gamey flavour of the partridge. Serves 6 Ingredients 100g butter 6 oven-ready partridges 600g Brussels sprouts, trimmed and f

by Fiona Sims from A Year on the River (Adlard Coles / Bloomsbury) Photography: Gary Latham & Fiona Sims Diners gaze out over riverboats chugging along the Thames at Richmond. They nibble on South African-born chef Vanessa Marx’s fiercely seasonal menu at Bingham Riverhouse, a characterful members’ club with 14 stylish bedrooms. It’s all about sustainability here, a passion project for owners the Trinder family and Marx herself, with so many eco-friendly measures in place t

by Abby Allen & Rachel Lovell from Pipers Farm the Sustainable Meat Book (Hatchette) Photography: Matt Austin You should be able to taste the terroir, the grassy, earthy flavours that perfume slow grown, pasture-fed lamb. Ageing the carcass, for say, two weeks, only enhances the delicate flavour and improves the texture. Even when it comes to mince, the difference is remarkable – and that’s the secret ingredient in these sensationally smoky burgers. Serves 4 Ingredient

by Sophie Missing & Caroline Craig from The Corner Shop Cookbook (Penguin/Square Peg) Photography: Charlotte Bland You may have cause to buy it often, but surely one of the most glorious ingredients to grace any shop’s shelves is condensed milk. Boil it in the can, on its side in a large pot of water to make dulce de leche (if you happen to have a spare 3 hours), or just pour it into a bowl and mix with lime and cream to make this stripped back version of Key Lime Pie. S

by Orlando Murrin from Two's Company (Ryland Peters & Small) Photography: Clare Winfield A frittata (Italian) is started on the hob/stovetop and finished in the oven, whereas a tortilla (Spanish) is cooked entirely on the hob. In this flavoursome dish, Orlando Murrin combines the best of both worlds. Ingredients 1 tbsp olive oil
 150–200g baby new potatoes, scrubbed and halved
 50g cured chorizo, cut into thin semi-circles (see Trick of the Trade)
 4 eggs, any size
 4 tb