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Recipe: birria de res by Dan Toombs
The Week Recommends Versatile Mexican beef dish can be eaten as a stew or turned into birria tacos
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Recipe: chicken with beaujolais, prunes, shallots and thyme by Claire Thomson
The Week Recommends An autumn recipe to cook in mid-November – when beaujolais nouveau is released
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Recipe: spiced cowboy beans by Joe Woodhouse
The Week Recommends This is a perfect dish for a Bonfire Night gathering
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Recipe: prawns in rich coconut sauce (sambal goreng udang) by Sri Owen
The Week Recommends A 'fundamental' Southeast Asian dish best served with rice
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Recipes for Halloween pumpkin leftovers
The Week Recommends The 'true horror story' of Halloween is the millions of wasted pumpkins
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Halloween party cocktail recipes and drinks
The Week Recommends Spooky sips that are sure to raise your spirits on 31 October
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Recipe: paneer and pea fritters by Tom Kerridge
The Week Recommends A South Asian fried street food staple
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Recipe: roasting-tin chicken with fennel and citrus by Bee Wilson
The Week Recommends A roasting-tin recipe with sweet and sour flavours
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Recipe: chicken and ricotta meatballs in broth by Julius Roberts
The Week Recommends A warming soup for autumnal evenings with orzo, crème fraîche and dill
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Recipe: beef and broccoli noodles by Pippa Middlehurst
The Week Recommends A simple adaptation of a classic Chinese dish
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Recipe: muscovado dark chocolate chunk cookies by Matt Adlard
The Week Recommends Soft and chewy, this recipe delivers the optimum cookie texture
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Recipe: harissa fennel rigatoni by Sophie Godwin
The Week Recommends The harissa achieves a hit of flavour with minimal effort and the fennel adds complexity
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Recipe: air-fryer chicken wings with three sauces by Poppy O’Toole
The Week Recommends These air-fried chicken wings are flavoursome and succulent
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Tapas recipe: tomato bread
The Week Recommends Ideal for entertaining, this traditional dish is popular throughout Catalunya
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