Santula is a simple, fragrant vegetarian curry that’s given a lovely nutty edge by frying off the aubergine and adding it for the last bit of cooking.
Jamie’s seasonal pick this week is that beautiful member of the brassica family, kale. Here are our editor’s favourite ideas for these mighty leaves.
This honey cake recipe features walnuts, lemon, orange and cinnamon, which give it a nice spiced taste to compliment the honey – perfect for Rosh Hashanah.
I’ve got a feeling that our chocolate avocado cookies might just be a new signature cookie, as butter is high saturated fats, and avocado is delicious.
Knowing how to make a risotto means you’re only ever 30 minutes away from a truly comforting supper. Here are the steps to follow for a fabulous basic one.
For most of my life I’ve sought a cake that reflects the reasons many love coffee – the bitterness, the intensity, the aroma – and finally, it’s here.
In celebration of Comfort Food, we’re getting right into what might be one of the ultimate prideful cooking experiences with this homemade pasta guide.
Chia seed puddings are one of our favourite go-to breakfasts these days – although, I’d eat this anytime of the day. Vegans – you’re on to something here.
Exercise junkies have gone mad for these drinks in recent years, and this homemade protein shake recipe is the perfect addition to a sporty lifestyle.
Our guide to festival cooking is here, and includes a great recipe for gluten-free pancakes, made with oats and cottage cheese, that’s perfect for camping.