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Masterclass The classic student storecupboard staple is easy to upgrade into a properly satisfying supper -
Farmed Tasmanian salmon is off the menu, but there are plenty of other sustainable and homegrown seafood options
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A hint of spice in a sweet potato filling makes a delicious simple supper -
The sweet spot This anytime snack has a great combination of flavours and an unusual base -
The OFM judges have named a pasta dish with a citrus twist by reader Mike Oehlers this year’s winner
Regulars
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How to make a three-course meal out of two tins of chickpeas and a few other store cupboard ingredients
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The simple fix A Middle Eastern-inspired treat that’s as simple to make as it’s delicious -
Simple, flavour-filled, real fast food made with a few ingredients and served up in no time -
Four pocket-friendly yet tasty dishes, perfect for a speedy lunch or dinner -
Preparing the nation’s favourite dish at home begins with tracking down that all-important chilli
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Transform the humble baguette, tortilla or tin of tomatoes into something special with a few ingredients -
This golden-hued grain is the perfect base for warming, satisfying meals. Here are 5 recipes to dish it up with scallops, taleggio and apricot cakes -
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The new vegan Quick and easy cooking that’s also impressive: who could want for more than that? -
The modern cook Two recipes to bring a burst of flavour to student cooking. Reach for the harissa and za’atar ... -
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How to make a three-course meal out of two tins of chickpeas and a few other store cupboard ingredients
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Our vegan chef explains how to replace eggs and butter, why you should start with pastry, not cakes, and how to make a simple fruit galette -
The sweet spot An irresistable stack of sponge, spicy salted caramel, buttercream and crushed biscuits. The excuse? It’s autumn ...
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A Italian feast featuring clams with chilli, pork and fennel meatballs with lentils and a grape and strawberry tart -
Magnificent molluscs with juicy veg and an Oriental twist. By Nigel Slater -
Beef skewers with dried limes, a version of spiced rice found across the Arabian Gulf – and a fresh, crunchy salad to counteract its richness
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Classic Italian, Chinese, Caribbean and Mexican dishes get a plant-based makeover -
The modern cook A starter with a taste of honey and a traditional pasta with the satisfying crunch of flash-fried broccoli leaves -
Felicity Cloake’s masterclass Crisp on the outside and fluffy within, a freshly cooked falafel is a world away from any shop-bought version -
A Gallic feast, starting with gram flour pancakes from the Riviera, then a classic duck provençal, and capped with a crunchy Parisian apple pudding
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Simple to prepare, these flavour-filled parcels of deliciousness reinvent the packed lunch -
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Waste not Judging quantities for porridge is tricky and often leaves a surplus. But don’t let it go to waste – instead, transform it into a treat -
The modern cook Nestle just-set boiled eggs in a rich, spiced sauce for a Greek-style breakfast, or surround them in a herby dressing for a heavenly sandwich -
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This refreshing beer cocktail, based on a classic, is perfect for parties -
Inspired by the British pastime of brambling, this is a legacy of that legend of the bar scene, Dick Bradsell -
Joe Wright’s recipe for mackerel with aubergine, fennel and orange salad