Recipe of the week

The Week Recommends ‘This simple combination of saffron, almond and sardines is wonderful’, says Australian chef Josh Niland

By The Week Staff Last updated 9 August 21

The Week Recommends Perfect served with a glass of dry Marsala for an aperitivo

By The Week Staff Published 26 July 21

The Week Recommends The oats have to soak overnight so you’ll need to be a bit organised

By The Week Staff Published 19 July 21

The Week Recommends Not only is hummus delicious, it’s also quick and easy to make

By The Week Staff Published 19 July 21

The Week Recommends Cavolo nero makes for a healthy, fresh pasta sauce full of vitamins and iron, says Mateo Zielonka

By The Week Staff Published 28 June 21

The Week Recommends We like to use Amalfi lemons for this tart when they are in season, but any lemons are fine, say the Boglione family

By The Week Staff Published 21 June 21

The Week Recommends Samosas are a fabulous picnic food - hot, warm or cold: they’re sensational whatever the temperature

By The Week Staff Last updated 8 June 21

The Week Recommends Including a very English granita, if such a thing is not contradictory

By The Week Staff Last updated 8 June 21

The Week Recommends Packed with punchy flavours and contrasting textures, this salad is a truly fulfilling meal in itself

By The Week Staff Last updated 8 June 21

The Week Recommends Carrots come into their own when marinated and grilled over a live fire

By The Week Staff Last updated 8 June 21

The Week Recommends This recipe, inspired by Suffolk-based cook Lola DeMille, balances vinegar with the sweetness of cauliflower, saffron and pine nuts

By The Week Staff Last updated 8 June 21

The Week Recommends This flexible dish is like a big savoury muffin

By The Week Staff Last updated 8 June 21