Sweet grazing wreath

Create a dessert centrepiece without spending hours in the kitchen. This sweet grazing wreath is great fun at Christmas, but is perfect for any party

How to cook Brussels sprouts

Serve the perfect side of sprouts at Christmas with our classic recipe. Plus, read our tips on buying, cooking and freezing this gorgeous green veg, plus recipe variations.

Easy chicken & leek pot pies

Make these creamy, cheesy chicken and leek pot pies ahead and freeze them, ready for those cold winter nights when you don’t feel like cooking

Radish kraut

Enjoy radish kraut in salads, hot dogs and burgers. It has a similar flavour to sauerkraut, and boasts the gut-friendly goodness of similar fermented foods

Fermented wild garlic or spring onions

Ferment spring onions or wild garlic and add to toasties, cold meats or fried egg on toast for a full-flavour brunch. It will keep in the fridge for months

Muhammara (red pepper & walnut dip)

Serve a Syrian-inspired red pepper and walnut dip as a side dish in a Middle Eastern feast. Top with whole walnuts and coriander and enjoy with flatbreads

Chicken drumsticks with cashew & turmeric (kalmi kebab)

Make this North Indian favourite: chicken legs marinated in garlicky yogurt, cream and cashew nut paste and spiced with turmeric and ginger

Paneer

Making homemade paneer is suprisingly easy. This fresh cheese will have a softer texture than many shop-bought varieties, and is great in curries and salads

Shahi tukda

Enjoy a classic Mughal dessert of fried bread slices, steeped in sweetened cardamom milk, scented with saffron and rosewater and topped with chopped nuts

Kalakand

Make this aromatic Indian sweetmeat for a treat. It has a soft and grainy texture and is infused with cardamom and rosewater