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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

Classic pasta primavera showcases spring vegetables, such as asparagus and fresh peas, cooked in heavy cream and topped with grated Parmigiano Reggiano. Photo by Ty Mecham Ingredients Kosher salt 8 ounce dried fusilli 3 rainbow carrots, (about ½ pound) peeled and thinly sliced into half-moons 8 ounce asparagus, trimmed and cut into 1-inch pieces 8 ounce green beans, trimmed and cut into 1-inch pieces 1/2 cup peas, fresh or frozen 2 tablespoon olive oil 2 baby yellow squash (a

Full of Beans is currently available (Octopus Publishing Group, £22) Cosy Chicken + White Bean Soup ‘Think of this as a soup for the soul. It’s made using leftover roast chicken – save some of the skin for the crispy chicken-skin topping! The soup features two types of stock – chicken stock AND bean stock – creating layers of flavour. It’s super fragrant with fresh and dried herbs, and the milk addition is an old Italian trick to keep things creamy.’ Feeds 4 Takes 45 minutes

This winter, we draw inspiration from the newly released debut cookbook by Xavier Bramble, titled Stews. 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-frie

Since 1985, Babur has been providing exceptional Indian cuisine to the residents of Forest Hill. Makhani is a Punjabi term signifying "buttery" or "with butter". This dal makhani recipe is slow-cooked with fragrant spices and plenty butter and cream until it attains a silken consistency. Initially, the inclusion of dal makhani on our menu met with scepticism, although it rapidly evolved into one of our most cherished offerings. One regular even takes 50 portions back to Wales

Whether you are savouring a picnic in the park or a lunch at home, these are the optimal healthy sandwich recipes to choose. Unsplash Roasted Chicken Caprese Combine shredded organic roast chicken with chopped cherry tomatoes, rocket, basil oil, salt and pepper in a bowl. Apply a drizzle of olive oil onto the bread prior to adding the chicken mixture. Accompany with a side dish of olives. Prawns, Crab, and Asparagus Steam three spears of asparagus per serving. Upon completion