Author: Amber Locke
This recipe uses a levain (a dedicated quantity of well-fed starter). You'll need a 1kg banneton or proving basket, and a bench scraper. A disposable plastic shower cap is also a handy piece of kit, brilliant...
Author: Annie Rigg
Author: Georgina Hayden
Author: Christina Mackenzie
We like to add extra punch to this summer stew with a dollop of vibrant salsa verde.
Author: Rebecca Rauter
Author: Georgie Socratous
A gentle twist on the French classic, this gorgeous salad is full of fresh, summery flavours.
Author: Jamie Oliver
The classic Aperol spritz goes jelly-tastic with this delicious summery recipe!
Author: Maddie Rix
Delicate langoustines have a bright salmon-pink hue, whether raw or cooked. Make sure they're lovely and fresh - there should be no black spots on the tail or head, and they should feel firm and plump....
Author: Christian Edwardson
Nut roast is the vegetarian's turkey; some crave something different but for others it's not Christmas without one. This one is different: it has a mushroom risotto base and sticky cranberries on top,...
Author: Anna Jones
Author: Laura Fyfe
Sticky, sweet and oh-so-delicious chicken wings - a cheap but tasty part of the bird. This is a very simple dish that invests in big flavours, so it only needs griddled bruschetta and sliced pickled onions...
Author: Jamie Oliver
These flatbreads filled with grilled meat (cevapi) and red pepper sauce (ajvar) are ideal if you have your mates coming over. Make the cevapi at least a few hours before you want to cook them, or ideally...
Author: Jamie Oliver
Author: Laura Fyfe
Author: Maddie Rix
Author: Laura Fyfe
Author: Andy Harris
This is really nice served with a simple pasta, with leftover cold meats, in a sandwich or with a simple jacket potato and knob of butter. Any leftovers can be kept in the fridge then served as a really...
Author: Jamie Oliver
Two lovely wintery things come together - tea and brandy - to make a great warming cocktail
Author: Giuseppe Gallo
This goes well with any grilled meat, but we love it best with sardines.
Author: Andy Harris
Author: Georgina Hayden
Author: Andy Harris
You can use any root veggies for this. There's enough stew for three more meals, which you can freeze.
Author: Phillippa Spence
Author: Jamie Oliver
Using honey and soya yoghurt makes these blondies super sticky in the centre. Make them vegan by changing the honey to maple syrup
Author: Anna Jones
Black beans are a staple of South American cuisine, whether cooked up with rice or in a feijoada (a smoky meat stew). We've gone for this satisfying chicken chowder, with chunks of griddled sweetcorn.
Author: Jamie Oliver
Fresh beef broth is best for this, but if you don't have any to hand, you can used a tinned version.
Author: Alice Hart
A simple twist on that party classic - blood orange gives it a fantastic colour and deeper flavour
Author: Andy Harris
Author: Christina Mackenzie
Author: Nathan Outlaw
What better way to kick off the picnic season than with this magnificent pie, which, with its colourful layers of vibrant vegetables, is a brilliant showcase for fresh and seasonal produce. Just add some...
Author: Lizzie Harris
Author: Kate McCullough
In this dish, it's important to use really good olive oil. If you can't get any, then use the best you have but half the amount shown here. Think of olive oil as a feature ingredient, not just a staple....
Author: Jamie Oliver
These buns are made with a mix of wholemeal and spelt flour, giving them a malty taste. Swirled with orange zest, cranberries and cinnamon, they smell delicious.
Author: Anna Jones
There's enough for two meals here, and any leftover rice can be used for a lamb or chicken biryani, or as a base for stuffed squash.
Author: Phillippa Spence
These skewers can be as humble or as exciting as you like.
Author: Jamie Oliver
Author: Lizzie Harris
Author: Mark Hix
This is a lovely way to use up leftover kedgeree and makes a great breakfast or brunch dish. If you use smaller tins, this makes 14 to 16 tarts - you'll need to add more eggs, of course.
Author: Andy Harris
An incredible salad - the striped candy cane beets are perfect with the savoury toasted seeds
Author: Georgina Hayden
Za'atar, a Lebanese herb mix, is available at larger supermarkets and speciality shops. You can easily make it by crushing dried thyme and marjoram using a pestle and mortar, then stirring through some...
Author: Andy Harris
Author: Georgina Hayden
One of everyone's favourite comfort foods. As long as you've got a decent chicken, you can't really go wrong. Try adding seasonal veg and enhancing the stock with slightly more luxurious ingredients, such...
Author: Andy Harris
Here onions are stuffed with gently spiced lentils and rice and a tangle of additional caramelised onions, then roasted until soft and sweet
Author: Alice Hart
Millet flakes are naturally gluten free, so a great way to get some texture in your gluten-free biscuits - these ones are delicious
Author: Anna Jones
Properly done old-school egg salads like this are out of this world - delicious!
Author: Jamie Oliver
Infusing your gin with wintery spices gives this classic Italian cocktail a festive feel and you a warming glow.
Author: Georgina Hayden
When it comes to Easter, you can't beat indulging in a lovely, sticky hot cross bun. Give this recipe a go - I promise you'll never buy the shop bought versions again.
Author: Christina Mackenzie
Author: Georgina Hayden