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.
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.
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.
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...