by Theo Michaels  from  Rustica (Ryland Peters & Small) Photography: Mowie Kay © Ryland Peters & Small At Greek Easter it’s not uncommon to cook a whole goat or pig to celebrate the end of Lent and fasting, meat having traditionally been more of a luxury reserved for a celebratory meal than an everyday food. This recipe indulges that idea with a slow-roasted rack of pork, smothered in a peach and rosemary glaze that’s been enriched with rosé wine. Quite simply, it’s delicio

by James Mackenzie from  On the Menu Seasonal Recipes for a Culinary Life (Face Publications) Photography: Jason Lowe People love a good old trifle. I've given this a twist by using parkin as the sponge, which is a Yorkshire spiced ginger cake traditionally served on bonfire night, and then added green ginger wine instead of sherry, not forgetting the main event of poached tender pink forced rhubarb.   Serves 4 Ingredients 10 sticks of forced Yorkshire rhubarb 100ml water c

by  Hayden Groves from Back in the Saddle (BaxterStorey) Photography: Adrian Franklin In 2017 Hayden Groves and a team of amateur cyclists skippered by former England and Crystal Palace footballer Geoff Thomas, took on the 3 Tours Challenge, riding the Giro d’Italia, the Tour de France and the Vuelta a España to help raise vital money for blood cancer charity Cure Leukaemia. Back in the Saddle contains 63 recipes inspired by every stage of their route & the landscapes of I

by Dan May from The Red Hot Chilli Cookbook – Fabulously fiery recipes for chilli fans (Ryland Peters & Small) Photography:  Peter Cassidy If you are ever at a loose end in Newcastle-upon-Tyne and you have grown tired of the endless stag and hen groups that seem to wander the streets every weekend, then I can’t recommend highly enough a brisk walk over to Ouseburn and Stepney Bank.  It is a great creative and artistic centre for the city and has one of the best music pubs y

by  Monika Linton  from Brindisa, The True Food of Spain (4th Estate/Harper Collins) Photography: Pippa Drummond This is a favourite recipe from Colman Andrews’ book ‘Catalan Cuisine’, published by Grub Street back in 1997 & has kept our family nourished & centrally heated through many a winter.  What is really satisfying is that when you look into the pan towards the end of cooking time, you think, ‘Mmm, a bit grey & plain looking’ & then you put in the chocolate & cinnamo

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