Delightfully (to me and perhaps to you, too), this works best with green cabbage, that inexpensive, sturdy workhorse you can find everywhere and often in the back of my fridge, neglected. This recipe was originally published in my third cookbook, Smitten Kitchen Keepers, a sort of odd man out recipe I didn’t expect anyone but me to love, and was delighted to be proven wrong.
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There are three key things to keep in mind here. The first is char: Do not be afraid to take these vegetables to the edge of burnt. Both cauliflower and cabbage taste amazing with very dark edges; don’t skimp on them. The second is speed: The moment you mix the vegetables with the dressing, it will begin to soften. It’s still crazy good but the magical moment is when it just begins to soften and each bite is both crackly and tender. The third is yield. This doesn’t make a lot, in the end, because the vegetables shrink so much when they cook. But you’re still limited to what you can fit on a sheet pan. That works out to one generous or two moderate portions. You’ll likely lop off part of your cabbage and cauliflower and wrap the rest up in the fridge for another day, but since this is so good, that day will probably be tomorrow.
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With chunks of tender beef, egg noodles and gravy to cover it all, this Crock Pot Beef and Noodles recipe is the ultimate comfort food.
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Steamed sea bream with sizzling ‘nduja and asparagus is the quick and simple fish dish you’ve been looking for. This three-ingredient wonder is full of flavour, ready in just 20 minutes and technically a one-pot meal.
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Looking for an easy but impressive fish dish for two? Here’s why hake with cider sauce and samphire fits the bill…
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This protein-packed, flavour-rich power bowl combines Parma Ham, creamy burrata, roasted sweet potato, avocado and sun-dried tomatoes, on a bed of herby brown rice.
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This beetroot, pear, feta and mint salad recipe from TV presenter Kate Humble is ideal when you want a light but filling salad to enjoy at home or pack up and take to work.
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This gorgeous brunch spread is inspired by the classic brunch cocktail, the bloody mary. Here’s why we love this spectacular cured salmon…
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Pasta pomodoro is the original – and best – tomato pasta. This recipe is quick and easy but uses a few tricks to really amp up the flavour. Toasting the tinned tomatoes without their liquid introduces gentle caramelisation; cooking the basil stalks and reserving the leaves at the end provides a double layer of fragrance and adding a knob of butter at the end ensures a glossy, rich finish.
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For a simple, foolproof way to poach salmon, follow Adam Byatt’s instructions and enjoy restaurant-quality cooking in your own home. Here’s why cooking fish with confidence has never been so easy…
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You’ve probably sliced fennel paper thin to use as the star ingredient in a sophisticated Mediterranean salad, but there’s plenty more you can do with fennel bulbs – like this golden fennel tarte tatin.
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With fork-tender beef, tons of veggies, and a flavorful balsamic-infused sauce, this Balsamic Slow Cooker Pot Roast is a total game-changer!
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This chicken salad is refreshing and totally fit for summer. The recipe comes from food writer Debora Robertson, who says: “I have been making this salad, and versions of this salad, for decades, ever since I shared a flat with a Southern Belle from Virginia in my second year at university. Once she made it for a lunch with some fellow Americans. One took a bite and declared ‘Mary Martha, I believe you must have been to a lot of debutante lunches this summer’. Whether you’re a southern debutante or not, it’s entirely appropriate for the season.”
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Top chef Adam Byatt shares his culinary know-how in this recipe for confit cod served with silky watercress velouté. Here’s why this recipe gives you Michelin-worthy results…
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This stuffed picnic loaf looks amazing but is easy to assemble. It’s stuffed with oozy mozzarella, whipped spinach butter and juicy tomatoes. Just slice and share.
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Slow Cooker Italian Beef Hoagies is pot roast cooked in pepperoncini chiles until fork tender, then smothered in cheese and serve on a hoagie roll. Great for parties too!
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Bored of toasted hot cross buns? Switch things up this Easter with our hot cross bun mackerel sandwiches. Here’s why this unexpected combination works…
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For a classic snack that really fills a hole, make these yummy bagels filled with smoked salmon and cream cheese (or schmear) and a quick homemade pickle.
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This smoked mackerel niçoise salad is easy to scale up and its mix of fish, vegetables, eggs and potatoes is tasty, healthy and hearty.
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