Also known as split pigeon peas, toor dhal is an ancient legume, believed to have been cultivated for food for the last 3500 years. Super-healthy kale and coconut chips bring an extra dimension of texture to this vegan dish from Nitisha Patel’s The Delicious Book of Dhal.
This village tagine is usually served with freshly griddled flatbreads, or a warm crusty loaf. If you use canned chickpeas and steam the spinach ahead of time, the tagine takes only 15–20 minutes – ideal for a quick lunch or supper!
Warning: this dish is hot! It's usually served for brunch to cure even the most hellish of hangovers. We recommend you eat it outside in the sunshine while sipping a Bloody Mary and wearing very dark sunglasses.
This flexitarian Stuffed Squash dish will delight vegans, but you can jazz it up with some goat's cheese if you're entertaining vegetarian and dairy lover.
Cannoli are perhaps the most famous dessert of Sicily, available everywhere on the island. The most important thing to remember when preparing cannoli is to fill cooked shells just before serving so they are very crisp and crunchy.
In Japan, Chirashi is traditionally served on special occasions and at parties to celebrate. You can think of it as deconstructed sushi with bright, colourful toppings.
The famous American Firecracker ice pops are very patriotic with their red, white and blue stripes, flavoured with cherry, lemonade and blue raspberry. Mix up this delicious and vibrant slushie version to celebrate 4th of July.
'Nice' cream couldn’t be easier to make. All you need are frozen bananas and a food processor, but this version is made a little more exciting with a raspberry ripple (and CBD, of course).
It’s almost time to bring the trusty barbecue out of hibernation, mix a couple of cocktails and share some good food in the sunshine. We asked Marcus Bawdon for his top five tips for cooking outdoors this summer...
A favourite of Hannah Miles' Grandma, Prawn cocktail is one of the most popular jacket potato fillings, and her family recipe for homemade Marie Rose will beat any store-bought sauce.
