Author: Mark Hix
Savoury muffins are amazing things, and this recipe is light and moreish, with that lovely sweet hit from the tomatoes. And gluten-free too!
Author: Anna Jones
This recipe is all about control - let the chicken stick to the pan at the start of the cooking so it develops a barbecue vibe, then stop the process by adding the liquid and letting it cook through to...
Author: Jamie Oliver
This is a lovely way to use up leftover kedgeree and makes a great breakfast or brunch dish. If you use smaller tins, this makes 14 to 16 tarts - you'll need to add more eggs, of course.
Author: Andy Harris
In this dish, it's important to use really good olive oil. If you can't get any, then use the best you have but half the amount shown here. Think of olive oil as a feature ingredient, not just a staple....
Author: Jamie Oliver
This recipe is from Bruno Loubet, chef at his eponymous restaurant, Bistro Bruno Loubet, in London's Clerkenwell.
Author: Bruno Loubet
Author: Jamie Oliver
When it comes to Easter, you can't beat indulging in a lovely, sticky hot cross bun. Give this recipe a go - I promise you'll never buy the shop bought versions again.
Author: Christina Mackenzie
Wow your guests with this show-stopper of a pud - a magic alternative to the traditional trifle. Try colouring your meringue for an extra special, festive twist.
Author: Jamie Oliver
A wonderful 'spag bol' for all lovers of game, using wood pigeon slowly cooked in tomato sauce.
Author: Gennaro Contaldo
Author: Peter Begg
Author: Laura Fyfe
Author: Andy Harris
This might seem a bit fiddly, but it's delicate, delicious and definitely worth it. Make the garlic butter in advance to save time - it'll keep in the fridge for two weeks, or a couple of months in the...
Author: Jamie Oliver
No chicken or turkey roast is complete without bread sauce, and this gluten-free version means everyone can enjoy it
Author: Georgie Socratous
This lovely salad layers up honey-glazed chicken breast with beautiful textures, such as crunchy toasted seeds, juicy mango and crisp hearts of palm.
Author: Jamie Oliver
Author: Jamie Oliver
This is the easiest method for cooking squash. All the flavour is added at the last minute when you smash it in. Don't panic if you're tight for hob or oven space and the squash isn't piping hot by the...
Author: Jamie Oliver
The magic ingredient in this dish is togarashi seasoning, a mix of chilli, orange peel, ginger, sesame seeds, sichuan pepper and seaweed. It adds a 'wow' factor to salmon.
Author: Joss Herd
These skewers can be as humble or as exciting as you like.
Author: Jamie Oliver
Think of this as a Thai-inspired spaghetti vongole!
Author: Pete Begg
Author: Laura Fyfe
Each of these raviolo is filled with delicate ricotta and a whole egg yolk, which remains nice and runny. It's a seriously lush pasta dish that pairs beautifully with salty pancetta.
Author: Jamie Oliver
Millet flakes are naturally gluten free, so a great way to get some texture in your gluten-free biscuits - these ones are delicious
Author: Anna Jones
Author: Georgina Hayden
Make the day before for the perfect flavour, and buy the best ricotta you can
Author: Georgina Hayden
Author: Georgina Hayden
The 70s dinner party staple gets an update here, adding beautiful waves of smoked salmon to the story and a hit of lime, ginger and coriander to wake up your tastebuds.
Author: Paul Cunningham
Author: Georgina Hayden
Author: Jamie Oliver
Two lovely wintery things come together - tea and brandy - to make a great warming cocktail
Author: Giuseppe Gallo
Author: Emily Ezekiel
What better way to kick off the picnic season than with this magnificent pie, which, with its colourful layers of vibrant vegetables, is a brilliant showcase for fresh and seasonal produce. Just add some...
Author: Lizzie Harris
These iced biscuits make great placeholders for the Christmas table, or even personalised gifts for your kids' classmates.
Author: Anna Jones
Kids will love making, decorating and eating these biscuits - but let's face it, more the eating! They can either be given as gifts, or used to decorate the tree. Make things more fun with a variety of...
Author: Jamie Oliver
Infusing your gin with wintery spices gives this classic Italian cocktail a festive feel and you a warming glow.
Author: Georgina Hayden
Think beyond the fry-up: sausage, beans and tomatoes combine in this English-style cassoulet.
Author: Peter Begg