Food & drink

So-named because it contains prunes, this is a classic Christmas dish, here using butter instead of the traditional beef suet.

The fruit mince in this recipe is quick to prepare and needs no time to mature, making these an easy festive treat to bake.

This is not exactly the same as perhaps the most precious recipe in my repertoire, My Mother’s Praised Chicken, which found a home in my eighth book, Kitchen, but it owes a lot to it. A family favourite, it’s a simple one-pot dish which brings comfort and joy, and it is my pleasure to share that with you.

I have been making a banana bread with chocolate and tahini on repeat for a while now, and every time I’ve eaten it over the last year or so, I couldn’t help thinking that the particular combination of intense chocolatiness, sweet, texture-softening banana and the rich earthiness of tahini would make the perfect warm pudding.

Learn how to make your own sourdough starter with James Strawbridge. 

So easy to whip together, this one-pan meal has dinner on the table in 30 minutes!

A fruity dish from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage.

A vegetarian recipe that is simply as good as any steak (with mash), if not better.

A satisfying aubergine and lentil dish from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage.

With red pesto-layered filo, Cheddar and cottage cheese.

With fragrant spices, tomatoes, cashew butter and yoghurt.

With cajun spice, mango, sweet cherry tomatoes and lime.

With pink pickled onions.

With peanuts, marshmallows and chocolate.

With chilli, lemon and garlic beans.

A mash of ripe bananas is delicious baked in this sweet, bread-like cake, while spices and nuts add flavour and crunch.

Use up those ripes bananas in this easy, delicious recipe. And it's completely animal product free!  

A divine recipe from How to be a Domestic Goddess.

An innovative way to bake banana bread from Food Hacker.

These creative margarita recipes from Let's Get Tropical put a delicious twist on a refreshing classic. 

The story goes that monks at the Benedictine monastery in Catania invented this cake – while we’ll never know for sure, they certainly had a reputation as true food connoisseurs.

With root veg, porcini mushrooms, marmite & crispy rosemary.

With black bean sauce and tenderstem broccoli. 

With poached eggs, spinach & peas.