by Ed Smith from On the Side, A Sourcebook of Inspiring Side Dishes (Bloomsbury) Photography: Joe Woodhouse Aubergine is often described as requiring a lot of oil and plenty of time in a hot pan or deep fryer, but I think this relatively dry oven-roasted method achieves a perfectly satisfying result. Actually, the result is more than satisfying: it’s utterly luxurious (though that may be on account of the cream and cheese). If you can’t find baby aubergines, it’s okay to

by Silvana Franco from Family Easy Everyday (Quadrille) Photography: Gus Filgate This classic Greek-style kebab is served in traditional style with tzatziki, warm pitta bread and salad. Serves 4 Ingredients 500g (1lb 2oz) lean lamb mince 1 small onion, peeled and finely chopped 3 tbsp chopped mint 1 tbsp chopped oregano 1 tsp ground coriander ½ small cucumber 150g (5oz) natural yoghurt 1 garlic clove, peeled and crushed 1 lemon, cut into 6 wedges Sea salt and pepper T

by Xavier Bramble from Stews: one-pot comfort food from around the world (Ebury) Photography: Rob Billington When I was a child, Thai red curry was one of my favourite meals. Now that I’m older, I realise just how versatile an ingredient Thai red curry paste is. I use it all the time: in soups, eggs, stews and even pasta. My favourite use, though, is to put it in a stew and let it work its magic. This one is perfect – umami from the mushrooms, sourness from the citr

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