My reason for including this recipe in the book is that apart from the fact that it’s the first dish I ever ate at a Chinese restaurant – in Peterborough, in 1964 as it happens – it’s also a world classic but is so often ruined by tasteless crab and gloopy cornflour.
I’m inordinately fond of pot-roasting meat, particularly when it is a slightly less than tender cut, like brisket.
I wrote this recipe for a Greek-style filo pie after going to Mary Quicke’s farm and dairy near Exeter.
There’s something very European about a Black Forest gateau, and not just because it originates from Germany.
As anyone who’s ever been to an Australian barbecue will know, chocolate ripple cake is a ubiquitous, no-bake dessert.
Traditionally, roasted and crushed cashews are pureed with cooked onions and tomatoes to make the base for this comforting vegetarian dish.
This hearty pan of sticky, honey mustard-glazed sausages, brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals.
Ginger, garlic, miso and the heat from the sriracha add a soothing warmth and zing to this noodle soup
I’ve never been one to overlook the magic that is the pairing of chocolate and raspberry.
These look splendid when iced – destined for top ranking on any tiered cake stand – but also work un-iced, in the cookie tin, for grabbing on a whim.
Tender baked apples, a crunchy oat topping and a hit of cinnamon – these Apple Crumble Bowls make a delightfully healthy treat.
Start your morning right with these pancakes, packed with nutrient-rich ingredients and juicy berries.
Elevate your dinner this healthy chicken Parmi, served with crispy golden chips and a fresh, vibrant salad for a satisfying and well-rounded meal.
This is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal.
This Korean lunch features kimbap rolls—fresh and vibrant ingredients encased in seaweed—a lunch my mom used to lovingly pack for me during my childhood.
Eggplant gets a bad rap. I believe it's because of the emoji. We're throwing too much disrespect on the vegetable itself.
A traditional tasty dish, deconstructed to fit perfectly in your lunchbox.
This super simple recipe is something I like to think of as the ultimate BLT, like the Power Rangers morphing into a giant Megazord.
If you love your cookies chunky and perfectly gooey in the middle, Nicola Lamb's recipe for double-thick miso chocolate-chip cookies is your new go to. Packed with chunks of nuts and plenty of chocolate, these are the ultimate treat.
If you're looking for a sophisticated dessert, look no further than Nicola Lamb's baked lemon custard brûlée, a rich and creamy lemon-spiked custard topped with crunchy caramelised sugar.
