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Recipe: pasta and chickpeas with fennel and lemon
The Week Recommends The tang of lemon combines so well with earthy chickpeas
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Recipe: Karikari okoge no yakimeshi (fried rice with crispy bits)
The Week Recommends This fried rice dish is left to sizzle in the pan, untouched, so that it forms lovely little crispy bits
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Recipe: Lentil salad with whipped goat’s cheese butter, by James Martin
The Week Recommends This is a great dish either hot or cold
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Recipe: Mozzarella in carrozza, by Pamela Yung
The Week Recommends A snack food for the masses, mozzarella in carrozza is traditionally made with leftovers
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Recipe: Saffron panna cotta pots and poached pears
The Week Recommends A marriage of Bettina Campolucci Bordi’s favourite spice with her favourite dessert
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Recipe: Butterscotch apple crumble
The Week Recommends Unlock the next level in the game of crumbles by including butterscotch, which cuts through the tartness
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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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