Recipes

Sear partridges in a hot pan and season well. Remove and set aside. Add the shallots, bacon and carrots and saute for a few minutes. Return the partridges to the pan and add the beans and the...

Crush the chillies, garlic and ginger together with a pinch of salt using a pestle and mortar (or blender) to make a fine masala paste. If you are using frozen peas, rinse them in warm water to start them...

Sam Stern cooks up the perfect way to utilise your leftovers with this paella-based arancini dish.

Use whatever seafood you can get your hands on to make this paella; I think prawns and mussels work best. You can get handy bags of seafood that are great for no-fuss dinners like this.

This recipe is a twist on the traditional Yorkshire teatime curd tart classic with the addition of golden raisin purée and boozy prune ice cream.

A brilliantly versatile and warming pasta dish created by Sam Stern.

Mexican restaurant and tequila experts Cielo Blanco have shared how to make their scrumptious Rhubarbarita.

Strong ingredients combine to make wonderfully rich flavours, like the piquancy from the capers and and olives in this classic aubergine recipe.

Three ingredients and 10 minutes of your time is all it takes to make a tangy, refreshing lemon posset. A perfect summer dessert from our food writer Elaine Lemm.

A simple and delicious chicken recipe from young chef Sam Stern, using leftover chicken thighs to create Asian flavours.