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Wok oil recipes
This robust blend of sunflower, sesame and ginger oils can cope with high temperatures without burning or smoking, ideal when cooking with a wok. It's also infused with natural garlic extracts to add extra flavour to stir fries, noodles and rice dishes.
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Sesame tuna steaks with avocado
Smoked mackerel & cucumber salad
Salted caramel cheesecake
Miso caramel bananas
Greek-style prawns
Apricot & halloumi skewers
Steak satay skewers
Cajun butter salmon & lime skewers
Zaatar aubergine skewers with tahini
Spiced lamb & aubergine noodles
Charred corn & almond rice salad
Nectarine granola crisp
Tropical rice pudding
Miso double chocolate mousse
Boozy orange & roasted strawberry tart
Raspberry ice-cream sandwiches
The ultimate quiche Lorraine
Steak à l’échalote
Tomato tarte tatin
Braised fennel with goat's cheese
Roasted carrot & peach salad
Carrot & Cheddar loaf
Baby carrots with walnut tarator
Arcadia cocktail
Quick raspberry jam
Blackcurrant ice lollies
Provençal-style tomato & cod traybake
Chilled tomato soup with rose harissa
Spicy tuna fish cakes with mustard mayo
Sea bass with peppers & red zhoug
Jerk-spiced chicken taquitos with mango salsa
Sardine & fennel bucatini
New York-style beef & pork hot dogs
Pea & basil soup
Roasted feta conchiglie with mint, chilli & lemon
Smacked cucumber & radish salad with spicy tofu and rice
Lamb smash burger flatbreads with zhoug
Baked aubergines with preserved lemons, mint & yogurt
New potatoes with chorizo & broad beans
Peach & bourbon caramel sundaes
Grilled aubergine & romesco sandwiches
Summery aubergine & tomato pasta bake
Sticky lime & ginger chicken
Summer greens & halloumi orzo
Crème brûlée with cherry compote
Anchovy eggs mimosa
Tomato salad with chilli oil, Thai basil & burrata
Cherries & melon in lemon thyme syrup
The best homemade lemonade
Salmon & beetroot potato salad with buttered rye crumbs
Broad bean, green pepper & artichoke rice
Lamb meatballs in a creamy broad bean & dill sauce
Peach & ginger cheesecake
Thai-inspired peach salad with trout