This brilliant little salad is one for all of those people who say they only like white meat. I promise, if you like crispy duck - and most people I know do - then you'll love this because, actually, I think this crispy turkey meat is even better! The flavours... read recipe
You are going to love this slow-cooked stew recipe, because it's so simple and gives consistently good results. The meat should be cut into approximately 2cm cubes. Packs from most supermarkets are normally about that size. In stew recipes, you're often told... read recipe
I like to think of a tagine as a sort of stew with attitude. It's really all about the spices and the slow cooking, giving all the wonderful flavors time to develop. What's great is that you don't need an authentic Moroccan tagine in order to recreate this... read recipe
Christmas leftovers are brilliant in this British classic. The great thing about this is that it's the same amount of calories as a large blueberry muffin, and it's much more nutritious because it's got a bit of everything. If you don't have enough potatoes,... read recipe
Start by making your guacamole. Squeeze the avocados out of their skins into a bowl, removing the stones. Add most of the chili and coriander, the onion, tomato and lime juice. Mix everything up with a spoon, hacking up any bigger bits of avocado as you go.... read recipe
This dessert is great for chocaholics and the refreshing pear juices cut through the rich flavor - great for any dinner party. Preheat the oven to 190°C/375°F/gas 5. Roll out the pastry until ½cm thick and use it to line a 24cm tart tin. Leave in the freezer... read recipe
Christmas pudding is a leftover that is so easy to use. It doesn't lose its flavor or texture when you warm it. Put the cranberries, half the orange juice and all of the sugar in a small pan and bring to the boil. Let it simmer for 5 to 6 minutes, stirring... read recipe
Mussels are the future. They're absolutely gorgeous, cheap, exciting, easy to farm and so quick to cook. The other brilliant thing about them is that they don't need any feeding: they live off tiny plants that they filter out of the water so they actually... read recipe
Mackerel is part of the same family as tuna. We've come to depend so heavily on tuna that it's now under a huge amount of pressure - this really is the time to turn to mackerel as an alternative. It's widely available in our waters and way down the food chain... read recipe
This salad is known and loved around the world. Those of you who've been lucky enough to eat this salad in Greece will know that when it's made well it's absolute heaven. Hopefully this recipe will help you achieve the big bold authentic flavors that it's... read recipe