Food magazine recipes

Apple & blackberry crumble muffins

Beetroot & sweet potato dip with feta & dukkah

Roku Orchard Martinez

Crispy roast potatoes with sage & caraway

Coffin cake

Matcha cheesecake

Apple & raisin brioche bread & butter pudding

Root veg, tahini & miso puff tart

Lemony broccoli & butter bean traybake

Lentil & ’nduja ragù with buttery polenta

Miso cod with soy-dressed veg

Caramelised butternut squash & shallot pasta

Chicken with fennel, harissa & olives

Pork pibil rice bowls with pickled jalapeño slaw

Spinach gnocchi with hazelnut butter & gorgonzola

Red bean shepherd's pie

Crispy maple bacon, squash & pecan salad

Zaatar salmon with potato wedges & tomatoes

Chicken & mushroom cobbler

King oyster katsu curry

‘Breakfast bap’ mazemen

Microwaved vegetarian tan tan curry udon

Scallop & onion yakisoba

Classic kamo nanban soba

Miso mackerel

Celeriac & kale salad with sweet chilli walnuts

Celeriac soup with pancetta crumbs & paprika oil

Pan-fried chicken with apples & rosemary

Beetroot & coconut curry

Beetroot, lentil & mint salad with fried halloumi

Popeye spinach

Garlic rice

Tatties & chive scones

Celeriac steaks with tonnato sauce & pumpkin seed salsa

Potato, leek & kimchi gratin

Carrot fritters with fried eggs & harissa yogurt

Malty pear & dark chocolate muffins

Miso toffee apple self-saucing pudding

Blackberry & bay custard tart

Pistachio streusel plum pie

Chocolate, coffee & hazelnut pots

Quick artichoke, pea & spinach lasagne

Prawns with coconut crumb

Smoky chicken grain bake

Street-food samosa bowl

Gunpowder-spiced vegetable ‘goujons’ with crispy chickpeas & lime

Pan-fried plaice with buttery capers & shallots

Cheat's Baja-style fish tacos

Creamy vermouth, fennel & tarragon mussels

Roasted mackerel with beetroot, celeriac & spelt salad

Roast chicken with lemon, garlic & herbs

Roasted broccoli & pul biber toast

Pear & prosciutto toast with hot honey

Cider & leek Welsh rarebit toast