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How to make a delicious seafood pie which will convert non-believers to the joys of fennel
Fennel divides us, says Melanie Johnson — we either love it or hate it. But if you've yet to decide which camp you're in, this pie might help.
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How to make The Savoy’s sensational pistachio madeleines
An idyllic summer snack, nothing says grace and elegance like a simple fluffy madeleine. Here's how to make the cake which will grace the tea-time plates of The Savoy this summer.
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Curious questions: What's the best way to cook a crab?
Simon Hopkinson shares his tips on cooking crab – with a little help from a classic book by the brilliant Rick Stein.
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Simon Hopkinson's perfect devilled crab recipe
An ideal starter? A sumptuous light supper? However you eat it, few things are more decadent than devilled crab, as you'll understand after reading Simon Hopkinson's mouthwatering recipe.
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Recipe: A deliciously aesthetic blueberry cheesecake, from the mother of the Shangri-La's head pastry chef
The Shangri-La's TĪNG Lounge and Restaurant chefs celebrated the arrival of the royal baby by creating the Royal High Tea, full of recipes taken from the recipe books of their mothers. Head Pastry Chef Benoit's offering? A stunning blueberry cheesecake.
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How to make Simon Hopkinson’s warm, summery salad with asparagus, bacon and an unusual touch of chicken
Tender, pink chicken livers, young asparagus and pea shoots are perfect with a creamy vinaigrette of sherry and Dijon mustard spooned over them, says Simon Hopkinson.
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Recipe: Asparagus with watercress mayonnaise, a fresh and simple seasonal treat
Watercress is delightfully fragrant and offers a simple way to add colour and peppery notes to spring dishes.
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Simon Hopkinson's lamb cutlet recipe: Good enough for a Last Meal
Simon Hopkinson says that lamb cutlets would be his last meal. And here's how he'd like them cooked, thank you very much.
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A hot cross bun recipe that will be even more divisive than the whole Brexit thing
Eggs, bacon, ketchup and hot cross buns in one recipe? It's either a sure sign of the apocalypse or else so mad it might just work.
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The ultimate 'posh' rhubarb and custard? How to make rhubarb, raspberry and thyme mille-feuille
Here's how to elevate simple rhubarb and custard to something rather smart.
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How to make pan-fried haddock with wild garlic mayonnaise
Our kitchen garden cook comes up with a spectacularly pretty recipe for haddock with wild garlic mayonnaise which will knock your guests' socks off.
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Four recipes to make the humble cucumber rather more interesting
Cucumber is fresh and delicious, but it's difficult to use it in a dish that really zips off the plate.
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Roast dinner tips fresh from the Oxfordshire kitchen of Raymond Blanc
The highlight of any Brit's weekend; a Sunday roast is simple yet wondrously appreciated. The Raymond Blanc Cookery School at Le Manoir aux Quat'Saisons teach a wealth of transferable knowledge in their hands-on courses; Alexandra Fraser shares those she found the most useful after attending one such lesson.
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Andrew Whitley’s sourdough bread recipe
Elisabeth Luard chooses Andrew Whitley’s sourdough bread as one of her greatest recipes ever
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How to make Salted Caramel Millionaire's Shortbread
Warning: just looking at this page might expand your waistline.
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Curious Questions: How do you make soufflés that don't collapse?
Soufflés have such a reputation for being difficult that many of us don’t even attempt them. Debora Robertson says we should feel the fear and cook them anyway, armed with these secrets for success.
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How to make Jane Hornby's chicken and bacon pie
Chicken pie is as good as it gets for comfort food – and it's incredibly easy to do. Here's how.
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How to make Jane Hornby's asparagus and bacon frittata
This delicious recipe ideal for an indulgent weekend brunch comes from Jane Hornby's latest cookery book.
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How to make roast chicken with blood oranges, sweet potato and avocado salsa
The short but sweet season for blood oranges is upon us – and our kitchen garden cook Melanie Johnson has a recipe to make the most of it.
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How to make kedgeree, the classic rice dish that makes a perfect weekend brunch
Kedgeree is a classic Anglo-Indian dish that's been hugely popular in Britain since Victorian times.
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How to make sticky pomegranate chicken with giant couscous and tenderstem broccoli
Pomegranates are like little winter jewels that can brighten any dish, adding both flavour and colour – our Kitchen Garden Cook Melanie Johnson provides a delicious recipe to demonstrate.
