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Recipe: chicken tikka masala fries by Ayesha Razak
The Week Recommends The founder of My Big Fat Halal Blog shares her recipe for not so basic loaded fries
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Recipe of the week: rhubarb and almond cake
The Week Recommends If rhubarb isn’t in season, you can use raspberries, blackberries or even blueberries for this versatile cake
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Recipe of the week: lu rou fan
The Week Recommends This dish from Taiwan is the ultimate comfort food
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Recipe: ultimate clam chowder by Matunuck Oyster Bar
The Week Recommends This briny broth is the ultimate comfort food – perfect on a cold day
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Recipe of the week: gigantes (white butter beans) with spinach and chard
The Week Recommends Using high-quality dried beans is important for this Greek dish
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Recipe of the week: Ayurvedic ‘Jewish penicillin’ by Dr Rupy Aujla
The Week Recommends This nourishing broth has a great collection of spices and plenty of warming flavours
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Recipe: whey caramel tart by Crocadon’s Dan Cox
The Week Recommends This is a complicated recipe, but more than worth the pay-off
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14 recipes for Pancake Day 2023: how to make the perfect pancakes
The Week Recommends Chefs share their top tips for creating a tasty treat on Shrove Tuesday
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Recipe of the week: pork knuckle ragù by Gennaro Contaldo
The Week Recommends Pork knuckle is ideal for slow cooking in ragù and can be served with fresh pasta or a green salad
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Recipe of the week: black bean and pork rib rice
The Week Recommends A classic combination that should be on everyone’s hit list
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Recipe: caramelised rice pudding by BiBo Shoreditch’s Dani García
The Week Recommends Made up of milk, cream, vanilla and rice, this Spanish dessert is the perfect winter warmer
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Recipe of the week: carrot fritters with herby yoghurt by Tom Kerridge
The Week Recommends These crunchy fritters can be made with any root veg or courgettes
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Recipe of the week: tomato, bean and pasta soup
The Week Recommends This hearty, comforting dish can be served with a few croutons or some crusty bread
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Recipe of the week: miso mushroom ‘toasts’ by Bake Off’s Crystelle Pereira
The Week Recommends This Veganuary-inspired recipe uses shop-bought sweet potato hash browns
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