-
The aromas evoke a childhood growing up in Lancashire, but here the traditional meat and tatty pie is given a Sicilian twist
-
Whether it’s topped with mash, pastry or crisped roast veg, nothing pleases like digging deep into a pie to reveal its hidden treasure, says Nigel Slater
-
Everyone seems to be trying out veganism in January, yet there’s no need to sacrifice flavour for the sake of virtue
-
Stave off the January blues with this piping hot pud full of warming spices
-
Wholewheat noodles in a sauce of shiitake mushrooms, tahini and roasted chilli oil, hot enough to put hairs on your chest
-
Spicy variations on the breakfast staple include brown rice with shiitake mushrooms, whipped chicken with bulgur, and fish and prawn with cassava
Regulars
-
Spicy variations on the breakfast staple include brown rice with shiitake mushrooms, whipped chicken with bulgur, and fish and prawn with cassava
-
Perfect for New Year’s Eve, or any special occasion dinner, yet surprisingly simple to make
-
These showstopper dishes include broad bean and pea pilaf, duck and chickpea with aubergine, chicken rice with almonds, and hake and artichoke paella
-
Don’t panic! Here are three store-cupboard recipes for sausage stuffing, leftover bread pudding and a posh pear and custard dessert
-
These curry-spiced sausage rolls could grace the Christmas table instead of pigs in blankets, or as canapes for parties
-
Turn leftover Christmas blue cheese into a delectable New Year’s Eve nibble
-
Chocolate mousse, caramelised banana, orangey biscuit and nuts – celebrate with a New Year ‘nibbler pot’
-
-
A vegetarian comfort food that makes the most of in-season British leeks
-
Look no farther than the store cupboard for this popular Egyptian street-food dish of rice, lentils and pasta topped with tomato sauce and fried onions
-
-
A traditional Italian dessert, the monte bianco is a mountain of chestnut puree topped with a snowy peak of cream
-
As handsome as it is delicious, this summery cake would make a welcome addition to afternoon tea
-
A boozy, pick-me-up pudding for your Chrismas get-together, great served over fruit, or on a bed of crushed amaretti
-
Dishes from OFM’s favourite food books of the year, including roast pork with fennel seed from Gill Meller’s Time and duck legs with clementines from Honey & Co At HomeOFM’s 20 best food books of 2018
-
Prawn croquetas, nougat cuajada and a showstopping fish stew – Sabor’s Michelin-starred chef Nieves Barragán Mohacho shows us how to celebrate the end of 2018 Spanish-style
-
Summer eating calls for light, easy meals like this Vietnamese-style salad, which can work as a main course or a side dish
-
Aka scallop gratin in a creamy, white-wine sauce topped with parsley breadcrumbs
-
Red rice with mushrooms, jerk duck and black-eyed beans, finished with a pecan roulade
-
How to make a three-course meal out of two tins of chickpeas and a few other store cupboard ingredients
-
Classic Italian, Chinese, Caribbean and Mexican dishes get a plant-based makeover
-
An impressive Iranian rice cake with chicken, spinach and all the trimmings, to see in the new year
-
-
Waste not Judging quantities for porridge is tricky and often leaves a surplus. But don’t let it go to waste – instead, transform it into a treat
-
The modern cook Nestle just-set boiled eggs in a rich, spiced sauce for a Greek-style breakfast, or surround them in a herby dressing for a heavenly sandwich
-
-
Winter is made for whisky, as this new take on the classic old fashioned shows
-
-
Most viewed
Thomasina Miers’ recipe for lancashire cheese and ham pies