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Recipe: Ma Po tofu with button mushrooms
The Week Recommends A classic dish from China’s Sichuan province
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Recipe: Grandma’s meatballs
The Week Recommends These meatballs work perfectly with a couple of cooked, peeled potatoes and a lot of pickles
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Recipe: the perfectly burnt salsa
The Week Recommends Burning food on embers creates wonderful flavour – perfect for a delicious salsa
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Recipe: Charcoal sardines in saffron vinegar and almond oil
The Week Recommends ‘This simple combination of saffron, almond and sardines is wonderful’, says Australian chef Josh Niland
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Recipe: Cauliflower, parmesan and anchovy fritters
The Week Recommends Perfect served with a glass of dry Marsala for an aperitivo
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Recipes to make with children: Overnight oat and fruit muesli
The Week Recommends The oats have to soak overnight so you’ll need to be a bit organised
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Recipes to make with children: Hummus
The Week Recommends Not only is hummus delicious, it’s also quick and easy to make
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Recipe: Pappardelle with cavolo nero and burrata
The Week Recommends Cavolo nero makes for a healthy, fresh pasta sauce full of vitamins and iron, says Mateo Zielonka
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Recipe: Lemon tart
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
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Recipe: Potato samosas
The Week Recommends Samosas are a fabulous picnic food - hot, warm or cold: they’re sensational whatever the temperature
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Recipe: three granitas for summer
The Week Recommends Including a very English granita, if such a thing is not contradictory
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Recipe: Mango salad
The Week Recommends Packed with punchy flavours and contrasting textures, this salad is a truly fulfilling meal in itself
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Recipe: Barbecued marinated carrots
The Week Recommends Carrots come into their own when marinated and grilled over a live fire
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Recipe: Pan-roasted cauliflower
The Week Recommends This recipe, inspired by Suffolk-based cook Lola DeMille, balances vinegar with the sweetness of cauliflower, saffron and pine nuts
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