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Batter recipes
Make the best batter for crispy fish and chips, light and airy tempura prawns and fluffy pancakes.
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Larb-style pork
Roasted peppers & red onions with warm pomegranate dressing
No-churn peanut butter ‘ice cream’ with caramel sauce
Midsummer mango & passion fruit layer cake with lime & pistachio
Lemony Lebanese-spiced tiger prawns
Jalapeño honey pulled pork with lime slaw
Roasted lemon, courgette & burrata salad
Lemon, pepper & tomato toasts with hot smoked salmon
No-churn lemon ice cream
The best tres leches cake
Crispy potato, chorizo & aïoli salad
King prawn & cherry tomato salad traybake
Chicken & green bean turmeric rice
The best lamb koftas
Pan-fried rump steak with Thai-inspired noodle salad
Spicy chicken chopped salad with tortilla scoops
Chicken tikka masala
Texan-style steak & corn salad
Aubergine and burrata salad
Cherry and almond loaf
Zingy chicken and avocado buns
Nduja meatballs in tomato sauce
Red onion and goat's cheese pizza
Summer leftovers salad
Raspberry and limoncello drizzle cake
Lemony fennel and broccoli trofie
Creamy lemon & asparagus linguine
Potato, fennel, leek & cod traybake
Coriander & coconut salmon
Fluffy coriander flatbreads
Crispy roast chicken with tomatoey butter beans
Spiced aubergines with whipped feta
Shaken cucumber, peanut and chilli salad
Salad onion noodles
Smash cheeseburger with burger sauce
Jollof rice
Spicy margarita jellies
Strawberries and cream jellies
Mango lassi jelly
Barbecued wagyu sirloin with nahm jim jaew
Lamb in cumin salt rub with chive yogurt dressing & flatbreads
Cumin & cardamom masala brisket with mango-pickle mayo
Pennoni with courgette, mascarpone & basil
Simple lamb shawarma flatbreads
Smoky black bean, sweet potato & tempeh burgers with chipotle ketchup
Simple vegetable stir fry
Sicilian-style tuna spaghetti
Tomato and Gruyère tarts
Braised chicken with red wine, olives & tomatoes
Sticky soy beef chipolatas & carrots with a pickle salad
Coriander & jalapeño margaritas
Chilli and garlic prawn rice bowls
Southern fried pineapple tacos
‘Black Forest’ cherry jelly