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