It’s Easter, which means four days of gatherings and meals at home, some of which will be veggie. These stuffed peppers are a great impress-’em-all option and they’re not too tricky to make!
Filled with herb risotto rice and nestled amongst golden, crispy/squidgy potatoes, these best-in-class stuffed tomatoes make a very special meal for vegetarians and carnivores alike.
I’m not from a crumble family, but I know a good one when I see one, and this is a good one!
This balsamic roast onion & smoked mozzarella focaccia is heavenly food for chilly winter days!
This delicious French onion beef noodle broth delivers comfort and flavour in spades. It doesn’t take long to make either – the hero we need this winter!
Fusing an Irish classic with farther-flung flavours, this pan potato cake is a comfort food classic for strange times.
This deliciously hearty (and yes, sue me, cheesy!) tarte tatin recipe brings out the best in Brussels sprouts. It’s a great recipe for serving at a dinner party, or for a casual weekend lunch with friends.
This bright-tasting, brilliantly satisfying salad is perfect for a late summer lunch or meat-free Monday dinner.
Cool, creamy and almost refreshing, this lovely artichoke and herb dip is perfect for serving with crunchy veg and fresh bread as a summertime starter.
This tart is a simple, easy way to celebrate rhubarb at the height of its season. It’s also quick to make, making it a great dessert option to have up your sleeve.
Offering a deliberately simple spin on a classic seasonal dessert, this lovely pavlova is a lot easier to make than you’d expect and tastes like summer on a plate.
Made using a no-churn method, this baked apple ice cream makes for a deliciously creamy, rich and autumnal dessert option just as it is, and it can be served straight from the freezer thanks to the generous splash of rum in the recipe
This recipe is definitely not the usual way of making a curry – instead of hovering over the stove, you simply add the various components to the roasting tin at a couple of intervals during cooking and walk away. While it does take a fair while to roast, it’s totally fuss-free to make, and it turns out beautifully rich, aromatic and full-flavoured thanks to its time being ignored in the hot oven.
Sort of a hybrid between a pot pie and a fish pie, these tasty little dishes are the ultimate in comfort food, and need only some peas or braised cabbage on the side to make a really satisfying meal.
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