These jam-packed near relatives of the flapjack are my antidote to the devil’s work—those big-brand “energy” bars that fester among the c...

Once you start eating these, warm and fluffy from the pan, it’s hard to stop. They’re great for weekend breakfasts, but just as good for ...

While I’ve got nothing against a good chicken sandwich, there are many more exciting things you can do with a few shreds of cold roast ch...

Though unconventional, this dish makes a lot of sense. Roasting potatoes to perfection takes a little effort—heating the oil in the roast...

I adore scallops, especially when partnered with some salty pork. I often cook them with little nuggets of Mexican chorizo, frying them i...

I call this buttery purée mushy squash because it’s a kind of cold-weather alternative to mushy peas —and I quite often serve this dish w...

This looks like a complicated recipe, but it isn’t really. I like to make the paste in double or triple quantities and freeze some, so I ...

Somewhere between a stew and a braise, this rich and warming dish is perfect to serve in autumn, perhaps with mushrooms youve gathered y...

Breast of lamb is inexpensive yet full of flavor. It is one of those cuts that look a little unpromising, being an odd shape and quite fa...

Shoulder of pork, sometimes confusingly also called pork butt or Boston butt is economical and very tasty. It stands up well to long, sl...

Soft, buttery, wilted leeks bring a lovely sweetness to any kind of lightly cooked cabbage or greens. This simple preparation is one I tu...

Obviously this is not seedy in the moral sense—far from it. Indeed it’s full of virtues, being packed with lovely, healthy, lightly toast...

I always enjoy this combination of tender green beans and garlicky tomatoes during summer and autumn. It can be served as part of an al f...

This is particularly lovely made with young summer carrots, freshly pulled and no more than thumb thick. Don’t peel them unless you reall...