Food and drink
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find something to cook
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What better way to use up a surplus of dried fruit than to make one of the finest biscuits ever invented?
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A rare delve into recipes without Yotam’s signature arsenal of spices, and featuring just five main ingredients: charred prawns with lime coconut dressing, cabbage with pistachio butter, and onion pasta with nuts -
A starter of crisp, samosa-like parcels and a sensational, coconutty chickpea stew, with not an animal product in sight -
Herbs, cheese, meat … you can freeze pretty much anything without damaging them. Here’s how -
Winter fruit, Japanese rice vodka, and rooibos and honey tea deliver a crisp, clean hit
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This staple of hot chips, pies and sausage sizzles also works brilliantly in everything from Japanese-style pasta to Malaysian fried rice -
For Iberian flavour year round, fill the freezer with summer salsa and stock your pantry with good olive oil, sherry vinegar and lots of garlic, so one of Spain’s classic base sauces will always be mere moments away -
Regulars
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A rare delve into recipes without Yotam’s signature arsenal of spices, and featuring just five main ingredients: charred prawns with lime coconut dressing, cabbage with pistachio butter, and onion pasta with nuts
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The perfect sustenance: black-eyed peas with allspice, lamb noodles with sesame sprinkle, and hot-and-sour soup with cabbage and beansprouts -
This warm salad of sweet quince, sharp blue cheese and pink leaves contrasts beautifully with the clean, rich flavour of venison. Just add chips -
Roll up! Two east European-inspired dishes of cabbage leaves stuffed with a rich spiced pork filling, and cream-cheese-stuffed baked pancakes smothered in a sour cherry sauce -
A festive collection from our archive of favourite starters, main courses and puddings
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Sweet but not sickly-sweet, this ‘healthy’ dessert is just what’s required after days of festive overindulgence -
A slashed guest-list, or hasty replan need not force you to cut the canapés – in fact, they can make a small party feel like a big celebration -
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From beet wellington to a faux-bird, these meatless recipes from the Vegan Butcher work for meat-eaters and meat-loathers alike on the holiday table -
I turn to my favourite trio of cooks for ideas for the Christmas carrots, and the answer is unanimous: Italian legend Ada Boni’s method of braising them in butter with marsala -
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Do trifles come more festive than this spicy number using seasonal clementines and ginger cake on a bed of mulled wine jelly?
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A terrine to share, a homemade chutney and candied peel tartlets – Christmas cooking for all-comers -
Spiced biscuits, marzipan cake and Flammkuchen – a celebration of festive German baking
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Sweet and smoky chargrilled hispi cabbage in a classic dressing and served on garlic-rubbed toasts – supper’s looking up -
One tray or pan is all you need for these three dishes: braised cod with winter tomatoes, fennel and caperberries; a baked basmati dish with lots of oniony punch; and parsnips roasted with black pepper and parmesan -
Cooking with unfashionable cuts of fish makes better use of the catch. Underused cheeks are superb paired with bacon to make deeply flavoured, Christmassy skewers
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Make ahead, finish with a flourish: crisp potatoes with a creamy onion dip, spiced potted duck and crumbly Austrian cookies -
A trio that will be a triumph with cocktails: Japanese-spiced, lime-spiked mixed nuts, cheese straws with a chutney tang and goat’s cheese and beetroot croquetas
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Two vegan dishes that make the most of canned beans: borlotti Swedish-style ‘meatballs’ and penne alla vodka with cannellini cream -
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The chef behind Sydney’s most authentic Mexican food shares her feast of a breakfast – which is worth the intensive prep -
Simple, elegant and deeply satisfying – the Moon Mart chef’s take on congee shows the traditional Korean food of royals can also be easy to make -
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This potent pick-me-up is just the thing to bring the colour back to your cheeks on New Year’s Day -
A festive take on the mimosa with bubbly fresh blood orange and Campari -
Most viewed
Tamal Ray’s recipes for winter pulse freezer meals