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Elevate your race-day celebrations by mastering the art of the Mint Julep, following the timeless recipe for the refreshment that has become a symbol of Southern elegance. Annually, on the inaugural Saturday in May, focus shifts to the Kentucky Derby, one of the most ancient athletic events in the United States, first conducted in 1875 at Churchill Downs. The Derby is frequently seen as America's nearest counterpart to Royal Ascot, merging premier horse racing, fashion, socia

Hugh Fearnley-Whittingstall’s latest culinary title has officially hit shelves, offering a collection of innovative recipes designed to meet the increasing consumer interest in high-fiber diets. Photo: Emma Lee ‘You can use blocks of frozen spinach straight from the freezer for this delicious dish, or go for a fresh spinach version (see below). If you’re organised, you can defrost frozen spinach first, in a cool place or overnight in the fridge – this might take a few hours,

The popular nutritionist known as Em the Nutritionist (@emthenutritionist) has curated a selection of three vibrant, spring-inspired dishes to help you kickstart your healthy cooking journey this season. Serves: 8 Prep: 5 minutes Cook: 30 minutes (or until golden and set) Approx: 201 kcal 11g protein per serving Ingredients: 500g (generous 2 cups/1lb 2oz) light cream cheese 200g (scant 1 cup/7oz) Greek yogurt (0% or full-fat) 3 large eggs 75g (3½ tbsp) honey, plus extr

High Fibre Heroes by Hugh Fearnley-Whittingstall (Published by Bloomsbury), £26 Photo: Emma Lee ‘This is based on a delicious dhal recipe from my book, Much More Veg, with some lovely fresh greens stirred in at the end, turning a classic side dish into a hearty meal.’ Plant count 12 Fibre count 9g Serves 4 Ready in 1 hour Ingredients: 2 tbsp rapeseed oil 1 black cardamom pod or 3 green cardamom pods, bashed to split open 1 tsp brown mustard seeds 1 tsp cumin seeds 1 bay leaf

Seeking to capitalize on the booming at-home wellness trend, London's JENKI has launched its first book to provide consumers with expert-level matcha recipes for the spring quarter. Matcha at Home is out now at Penguin. Matcha Cold Foam ‘Cold foam introduces a velvety texture to an iced matcha latte. Whisked into a delicate, silky microfoam, it’s irresistibly creamy and delicious over any drink. Use this recipe as a base for experimentation, just be warned, it’s hard to resis

By Paul Ainsworth. For The Love Of Food (Pavilion Book, 2024) Image Credit: Issy Croker ‘It feels like we are spoilt here in Cornwall, with so many incredible producers around us. Among them, Jax Buse and her daughter-in-law, Natalie, in Rock cultivate St Enodoc asparagus, which stands out as a highlight. It’s the exclusive choice for asparagus across The Ainsworth Collection menus, albeit available for only four to five weeks of the year. It is quite simply the best asparagu

From Erica Rodriguez’s debut cookbook Nourished Kitchen , featuring nutrient-dense vegetarian recipes. Serves 10 – 12 Ingredients: Dry ingredients 200g (7oz/11/2 cups) plain (all-purpose) flour 90g (31/4oz/scant 1/2 cup) coconut palm sugar 1 teaspoon baking powder ¼ teaspoon salt Wet ingredients 2 large (US extra large) eggs juice and zest of 1 large orange 1 teaspoon vanilla extract 150ml (51/2fl oz/scant 2/3 cup) extra virgin olive oil 80ml (21/2fl oz/ 1/3 cup) honey For th

Stews is out now (£26, Ebury). ‘Miso, soy, lentils and three types of mushroom – there’s bags of umami in this stew. Miso is really good for your gut health, and as a result is one of my favourite ingredients. I use it on toast, with eggs, in soups and, of course, in stews. I developed this recipe for exactly that reason and the result is a simple, tasty, creamy, gut-friendly bowl of deliciousness.’ Prep: 10 mins Cook: 1 hour 5 mins Serving suggestion: white rice Ingredients

Wholesome, nutritionist-approved dishes made for everyday kitchens. Serves 2 Ingredients: 100g (31/2oz/1 cup) rolled oats 1 apple, grated 2 tablespoons chia seeds 200ml (7fl oz/scant 1 cup) milk of your choice (oat, almond, cashew nut, etc) 250g (9oz/1 cup) plain yoghurt of your choice 1 teaspoon ground cinnamon, plus a dusting to serve 1 tablespoon maple syrup, plus optional extra to serve A handful of pecans, chopped For the stewed apple 5 large apples, peeled, cored and ch

Recipes from The Fibre Formula: Feed Your Gut, Support Immunity & Live Well for Longer by Rhiannon Lambert, out now (DK, £20). Dorling Kindersley: Clare Winfield Green Butterbean Mac & Fibre Cheese ‘Made with whole-wheat macaroni, a blend of butterbeans, and healthy greens, this recipe boosts fibre without compromising the classic cheesy flavour you’d expect from such a guaranteed family favourite. It’s delicious proof that comfort food can still be wonderfully nutritious.’

Steeped in history and flavor, this guide explores the origins of the dish alongside expert tips and a recipe from Richard Corrigan. Why Is Lamb Eaten At Easter? Lamb is customarily consumed on Easter Sunday because of its religious importance. In Christianity, the lamb symbolises Jesus' self-sacrifice and crucifixion; in the Bible, John the Baptist designates Jesus as the 'Lamb of God.' Lambs, however somewhat ironic, are acknowledged as symbols of spring and new beginnings,

A Recipe from Waitrose . Ingredients Serves 6 400g rhubarb, cut into 3 to 4cm lengths 150g golden granulated sugar Zest and juice of 1 large orange 1 vanilla pod, split lengthways, seeds scraped out 4 day-old hot cross buns, each sliced horizontally into 3 50g unsalted butter, softened 300ml single cream 200ml whole milk 3 medium eggs Method Preheat the oven to 180°C, gas mark 4. Put the rhubarb into a baking dish with 80g of the sugar, the orange zest and juice, and the empt

Extracted from No-Nonsense Nutrition by Dominique Ludwig (Published by Bluebird). Photo credit Smith & Gilmour. ‘I love firecracker chicken, but in restaurants this dish can be high in sugar and is often unbalanced, with too much rice and not enough protein, vegetables and fibre . So, in my true no-nonsense style, I have decided to give this recipe a healthy Triple 30 makeover by going back to basics. Rather than use sugar, I have used oranges to add a touch of sweetness. I

Extracted from No-Nonsense Nutrition by Dominique Ludwig (Published by Bluebird). Photo credit Smith & Gilmour Makes 12 cookies Ingredients: 275g good quality crunchy peanut butter 80–100g maple syrup, depending on how sweet you like them 1 teaspoon vanilla extract or paste A pinch of sea salt 50g dark chocolate chips, above 70% cacao solids if possible (check they don’t contain milk if you want the cookies to be dairy-free) Method: Preheat the oven to 180°C fan and line a b

Extracted from Fitwaffle’s Baked In One by Eloise Head (Ebury Press, £22). Photography by Faith Mason A rich and fudgy brownie, packed with white chocolate chips with a layer of whole cookies and cream biscuits through the middle. There’s a cookie per slice and cookie pieces on top, so you’ll always get a bite that’s bursting with different flavours and textures! Absolutely delicious. Ingredients: 170g (6oz) unsalted butter, melted and cooled slightly 100g (½ cup) light bro

Recipe from Pip & Nut: The Nut Butter Cookbook by Pippa Murray Ingredients 2 ripe bananas, cut into chunks 1 egg 100ml/scant ½ cup almond milk 2 Tbsp almond butter 1 Tbsp coconut nectar 1 tsp vanilla extract 110g/¾ cup plus 1½ Tbsp plain (all-purpose) flour 50g/6 Tbsp coconut flour Pinch of ground cinnamon 1 tsp baking powder Pinch of bicarbonate of soda (baking soda) Pinch of salt Coconut oil, for frying For the topping Almond butter Fresh berries, such as strawberries, blu

Recipe from Christopher’s Covent Garden . Makes 18 pancakes Ingredients: 450 ml of milk 6 tbps of melted butter Six eggs 420 g of flour 4 tablespoons of baking powder Then add 6 tbsp of melted butter Tablespoons of sugar pinch of salt is optional To serve 3 jars Nutella for sandwiching together 4 tablespoon icing sugar 2 tablespoons praline 180 ml chocolate sauce Method: Beat the milk, butter and eggs together until combined, then add the flour, baking powder, more butter a

Extracted from The Changing Tides , A Cookbook by Roberta Hall-McCarron (Kitchen Press, £25) Fudgy chocolate brownie with zingy, fresh blackberries and creamy cheesecake – heaven. Serves 8 Ingredients: Brownie 110g 70% dark chocolate, roughly chopped 110g unsalted butter, cubed 2 medium eggs 170g light soft brown sugar 1 vanilla pod or 1 tsp vanilla extract 75g plain flour ¼ tsp salt Blackberry cheesecake 500g blackberries 225g cream cheese 2 tbsp icing sugar, sifted 2 tbsp

From Ann Mah’s Instantly French! Cookbook Photo by Rocky Luten This classic country recipe often employs a whole chicken—ideally a tough older bird—whereas I utilise chicken thighs, which braise really well in the pressure cooker. For the braising liquid, I choose an economical medium-bodied red wine, such as Beaujolais Villages, not exceeding $10. Buttered wide noodles are a customary side dish. Ingredients 1 to 2 tablespoon olive oil or vegetable oil, plus more if necessar

Although a sheet cake or a circular pan is readily accessible, I chose the tiny cake loaf pan to achieve uniform dimensions. Ingredients For the cake 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 teaspoons ground cinnamon 1 teaspoon nutmeg 1 teaspoon ground ginger 1/2 teaspoon cloves 2 cups brown sugar 1 cup vegetable oil 1 cup sour cream, room temperature 1/2 cup buttermilk, room temperature 4 large eggs, room temperat