I don’t think I could write a book that didn’t include a recipe for trifle somewhere—and this, I tell you, is the trifle to end all trifl...

There’s no other way to put this: these are fruit kebabs. I know how this sounds, but that’s not how they taste. Now that we’ve got that...

This started off life as a reworking of Coronation Chicken, that mixture I can’t help liking, against all contemporary culinary strictur...

You just cannot beat a pav in summer, and in particular this dark beauty. The crisp and chewy chocolate meringue base, rich in cocoa and...

You can fry or broil these eggplant or just blitz them in the heat of the grill: I really don’t care. The point is this: once your slice...

I’m on dangerous ground. Let me admit this straightaway. The recipe I’m about to give you is, purportedly, from Kerala—and have I ever b...

There’s something about the intense, sour fruitiness of this, as well as its beautifully black-speckled, lusciously thick greenness, tha...

There was a fashion, some time ago, for lavender-scented custards and creams. I always resisted it. But I made these a while ago, for au...

This is one of those recipes you just can’t make once: that’s to say, after the first time, you’re hooked. It is gloriously easy: you ju...

This came about the way most of my favorite food has come about, by greedy opportunism. I had some cold chicken in the refrigerator, a hu...

As improbable as it might sound, this combination is utterly fantastic, both savory and refreshing at the same time. You can pare it down...

This is another fabulously easy recipe—and you can be totally relaxed about it. That’s to say, consider it simply a guide: use other fis...

The double component is that both squash and bean elements are twofold: yellow summer squash and green zucchini, cut into batons, oil-dre...

This is such a lovely, fresh and soothing emulsion, that I am happy to keep a pitcher of it, for a solo-supper or between-meal refueling,...

Chilled soups have more going for them than mere retro charm. Temperature-cooling, unfussy, as soothing for the cook as the eater, they ...

This bulgur wheat salad is loosely based on tabbouleh, only using cilantro in place of the parsley, lime in place of the lemon and omitti...

There is a hint of the days-gone-by sweet trolley about this: it’s not as tricksy to make as the arance alia principessa I remember from...

Call me Scheherazade, but I’m in my turquoise gauze veil and jeweled slippers for this one. The cinnamon and lemony yogurt marinade give...

This is the perfect drink to have by the pitcherful for summer lunches in the garden: easy to make, easier still to drink.

I know the word fritter conjures up a complex world of deep-frying and dense eating, but these are light, simple babiesjust grated zucc...

You know, I’d eaten this a couple of times and made it myself (throwing in handfuls of peppery watercress as I did so) a few more before ...

One of the loveliest desserts, if it quite counts as that, to order in restaurants in Tuscany, is a glass of vin santo, that resinous, i...

This is surely what angels would eat at their hen night. I suppose it’s the hopeful point of all cooking that the whole is greater than ...

If there seems to be a rather small amount of pasta specified for four people here, it’s not because I’m exercising portion control, but...