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