These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what's more, they're easy to make. You can make the mixture up a few hours in advan...

A rallying cry to progressives everywhere...

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Exclusive: Ed Davey has met with BBC boss Tim Davie to complain about the broadcaster’s coverage, which the Liberal Democrats claim is weighted too...

One of the joys of this is how easy and quick it is to make. You may need to be rather brutal with the lettuce as you tear the leaves off to provide the edible wrappers for the beef, which is why I sp...

Pelicot was named knight of the Legion of Honour on a list announced ahead of France's Bastille Day.

This is more familiarly known as Chopped Salad, one which is very far from that American classic, but — at least in its starting point — rather more Lebanese in style. I've added pomegranate seeds to ...

This came about the way most of my favourite food has come about, by greedy opportunism. I had some cold chicken in the fridge, a huge bunch of parsley in a jug by the stove and had recently opened a ...

This is a Greek recipe — actually, strictly speaking, it's Italian, or of Italian derivation: strapazzare meaning, in the context of eggs, "to scramble". And really that's what this is: eggs scrambled...

There is just something about home-made strawberry ice cream: it's the taste of blue skies, of sun on your shoulders; an idealised memory of summer in perfect culinary form. And please read the Addit...

A proper chicken shawarma — the spiced meat cooked on a spit, then stuffed with pickles, sauces, tomato and other salads into a flat bread wrap — is truly right up top on the God Tier of sandwiches. T...

If you’re of the bitter-is-better school of eating — which I emphatically am — then this is for you. I think there isn’t a week that goes past when I don’t cook this, and I often make it just to let i...

These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. I love them with the syrup alone, but if you do want bacon, I think streaky is best. Y...

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This is the very first recipe in Cook, Eat, Repeat, and one I return to regularly. There is just something about the contrast between the semolina-sweet spaghetti, minerally chard, and the saline dept...

There is something old-fashioned and comforting about a cream sauce. It's so rare to come across these days, and I think it's time we welcomed it back. My paternal grandmother was very keen on chicken...

My grandmother used to make these for me when I was a child. But they’re not nursery food and it isn’t just nostalgia that makes me dredge them up. Pears are so rarely edible when raw. When they’re go...