Recipes

From the heart of Indian sweet culture, these combine tropical mango pulp with desiccated coconut.

This tart is the kind of dessert you'll spot behind glass in a typical Italian Pasticceria

This dish is a celebration of textures: crunchy tofu cutlet, creamy Makhani Sauce (page 30), and refreshingly crisp cabbage.

Easy to make and versatile, these stir-fried noodles suggest inebriation to the extent that after a night of drinking, many people crave noodles like these-salty garlicky, spicy, and herbaceous.

A twist on your standard fajitas with even bolder flavours.

Sauerkraut is one of those humble foods that carries centuries of tradition.

Anyone for a brownie cocktail? It's a yes from me.

Fall in Michigan is synonymous with weekend trips to the cider mill.

This warming spiced rice is a definite show-stopper, the kind of meal you’d make for a special occasion.

These are addictive.

Comfort food with a Desi twist, this rich, spiced butter chicken is folded through creamy, cheesy macaroni for a fusion that’s both indulgent and seriously satisfying.

This light meal option is packed with lean proteins, herbs and citrus for freshness.

The first time I put amatriciana on the menu at Tiella I was incredibly nervous.

This is the soup recipe we make most often, and it never gets old!

You might think this is absurd, but I miss my rhubarb plants in Copenhagen.

Self-saucing pudding is exactly what I want when I'm suggesting 'a little something sweet.

I absolutely love a fresh cinnamon roll, so it only felt right to turn it into a cookie.

Years ago, there was a bit of a craze for self-saucing puddings, and every time I make this, I really think I ought to call it a self-saucing salad!

One of the first cocktails to be produced industrially was Pimm's, where, in addition to the Pimm's No. 1 liqueur, all you need is ice and a mixer and you're done!

If you're craving pancakes but want a lower-carb option, these are fantastic.

As you're no doubt aware by now, I love crispy cubed potatoes or fries loaded with pretty much everything.

For a classic, all-American pumpkin pie to serve this Thanksgiving, look no further than Dolly Parton and Rachel Parton George’s classic recipe.

There are very few things, in my book, which aren’t improved by a drizzle of creamy tahini sauce.

With a deliciously spiced filling wrapped in golden, flaky pastry, this is a real showstopper that’s sure to impress.