This Italian classic is a firecracker of a dish. Try to use a mixture of tomatoes - sweet cherry and juicy beef varieties, and whatever else you can find will create beautiful flavour and texture.
Author: Jamie Oliver
Author: Joss Herd
The coconut, curry leaves and kokum used here are all flavours characteristic of Kerala.
Author: Deep Mohan Singh Arneja
The sweet-sourness of the roasted grapes in this dead-easy dish complement the beautiful cheeses perfectly. Teamed with crispy sage, crunchy walnuts and hunks of fresh bread, this is an outright winner,...
Author: Jamie Oliver
This jerk sauce is amazing with all kinds of meat (especially chicken or pork), but teamed with some lovely fish and a zingy salsa it's a real showstopper.
Author: Jamie Oliver
Bulk up your traditional Brussels sprouts with some cauliflower - the spice and roasting brings out their natural sweetness
Author: Pippa Kendrick
A delicious meat-free meal heroing grilled aubergine - just the ticket when time is short.
Author: Myles Williamson
Author: Francesca Paling
Author: Jodene Jordan
For me, the joy of a good chilli isn't mince - I want texture. As for guacamole, don't buy smooth pre-made stuff - the authentic stuff is hand-scrunched. You can also eat it with tacos, fajitas, fish......
Author: Jamie Oliver
Sticky-sweet and topped with lightly spiced apples, this makes the perfect afternoon tea treat!
Author: Rebecca Rauter
So easy - chuck everything in one tray, then bung it in the oven.
Author: Georgina Hayden
Don't be afraid to toast the oats until really golden as this gives the granola a more caramelised flavour.
Author: Anna Jones
Author: Lizzie Harris
Frittata is like a dense omelette, and a great way to get your kids eating their greens with gusto. Eggs tend to be a popular ingredient with little ones; good to eat, but also fun to crack into a bowl...
Author: Anna Jones
Author: Anna Jones
This is fun and easy to make with the kids. Switch up the fish depending on what's in season - you can ask your fishmonger for advice, if you like.
Author: Georgie Socratous
Author: Charlie Clapp
This chicken and shrimp stew hails from the Afro-Brazilian region of Bahia ('xim xim' is an African term for stew). A bit like a korma, this is sweet, spicy, nutty and really tasty.
Author: Jamie Oliver
Author: Alice Hart
You can serve these with whatever accompaniments you like, but kachumber is a popular salad to eat with many Indian dishes - a medley of sliced tomato, cucumber and onion, dressed with lemon juice.
Author: Naved Nasir
Author: Laura Fyfe
Grouse and partridge may be the king and queen of gamebirds, but in a stew they're no match for the humble pheasant. With bacon, herbs and nice booze, pheasant is simply delicious; add a few chestnut dumplings...
Author: Peter Begg
This paella-style dish is a simple one-pan meal that makes the most of tasty and cheap chicken drumettes. (This is the meaty upper part of a chicken wing - if separating your own wings, keep the tips and...
Author: Maria Helm Sinskey
Being vegan doesn't mean compromising on flavour, as this recipe proves. Tofu gives this nut roast a creaminess that makes it seem decadent. Crunchy and full of spices, everyone will be tucking in. You...
Author: Emma Goss-Custard
Pasta con le sarde is a trademark dish of Sicily, due to the abundance of beautiful fresh seafood they have in southern Italy. However, my version uses tinned sardines, which are a great alternative if...
Author: Jamie Oliver
Nutty brown sushi rice is the comforting base for a colourful, satisfying bowlful of crisp, zingy, taste-popping flavours.
Author: Anna Jones
This cake is a favourite afternoon pick-me-up, but you can use decaf coffee if you are baking for children or anyone sensitive to caffeine.
Author: Georgie Socratous
When they first appeared, in the 18th century, bath buns were strewn with sugar-coated caraway seeds. This recipe is adapted from Elizabeth David's English Bread and Yeast Cookery.
Author: Georgia Levy
Author: Georgina Hayden
This slight twist on an Indian classic uses lighter ingredients to freshen up a widely known dish. Turmeric, the most important spice in Ayurveda, gives the potatoes that familiar colour. Perfect as a...
Author: Georgina Hayden
Watermelon is just so refreshing in summer, and the crisp radishes, fresh mint and chilli hum from the dressing make this incredible. It really reminds me of the food in Los Angeles.
Author: Jamie Oliver
A quick and easy, flavour-packed pasta bake with king prawns and sweet cherry tomatoes - simply delicious!
Author: Lizzie Harris
Author: Peter Begg
Delicious, healthy and super-quick, these juicy pork escalopes with dressed greens and shavings of pecorino are definitely worth a try.
Author: Jamie Oliver
Author: Kate McCullough
Classic Italian after-dinner treats and suitable for gluten-free guests, too.
Author: Christina Mackenzie
This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!
Author: Kate McCullough
Author: Georgina Hayden
We serve these lovely little meatballs hot with a tasty tomato sugo (sauce), but they're also delicious with pasta and rice, or eaten cold with a green salad and some chilli jam.
Author: The Chiappa Sisters
Author: Laura Fyfe
Savoury muffins are amazing things, and this recipe is light and moreish, with that lovely sweet hit from the tomatoes. And gluten-free too!
Author: Anna Jones
Author: Jamie Oliver
Each of these raviolo is filled with delicate ricotta and a whole egg yolk, which remains nice and runny. It's a seriously lush pasta dish that pairs beautifully with salty pancetta.
Author: Jamie Oliver
Author: Alice Hart
Here you get Caribbean flavours in the juices. We used a small turkey, but a larger one will need more stuffing. The cornbread recipe makes enough for a larger one, so just increase the other ingredients....
Author: Andy Harris
Author: Lizzie Harris
This nutty, spiced slice is super quick and easy to whip up - and as it bakes it will fill your kitchen with amazing Christmassy smells.
Author: Laura Fyfe
Author: Jamie Magazine
We like to add extra punch to this summer stew with a dollop of vibrant salsa verde.
Author: Rebecca Rauter