Meera Sodha is a cook and a food writer, renowned for her Asian-inspired, meat-free recipes. She writes the Guardian’s weekly ...

This ‘bolognese’ from Ottolenghi COMFORT is not exactly the bolognese you might be expecting. It’s closer in some ways to mapo tofu without the tofu, a spicy, intensely flavoured and slightly ...

Shallots are often substituted in recipes for white onions, however there are some subtle differences. Shallots are slightly smaller than onions and have a stretched-oval shape; when it comes to the ...

Shortcrust pastry is one of the easiest types of pastries to make from scratch. It can be savoury or sweet, made with butter or lard and is the perfect pastry for pies, tarts and quiches. While all ...

You're unlikely to have seen a steak partnered with these wondrous accompaniments before — a craft India pale ale, Solomon's seal (a flowering plant with a sweet nutty taste) and white asparagus. Alyn ...

As one of the UK's most popular meats, chicken needs no introduction. From Sunday roasts to nourishing soups and spicy curries, chicken forms a staple part of many people's diets, offering a great ...

Aloo paratha is a popular Indian wholemeal flatbread stuffed with spiced potato. It's delicious on its own as a snack or as an accompaniment to other Indian dishes. This recipe is taken from Tarkari: ...

Thai street food is some of the best in the world and these dinky pork skewers are a classic dish. Moo ping is served in the many street food/night markets; thousands of tiny skewers are flipped over ...

David Everitt-Matthias showcases his precise, inventive cooking in this bergamot dessert recipe. Technically dazzling, the dish is handed its distinctive flavour by the two lead ingredients of ...

This simple turbot recipe from Shaun Hill pairs this flavoursome flat fish with mussels, clams and warming spices for a luscious seafood recipe. The dish is perfect as it is, though it would be hard ...