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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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Recipe of the week: apple frangipane
The Week Recommends This is an easy, versatile recipe that can be made with whatever fruit is available
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Recipe: crispy chicken wings by TOCA Social’s Ross Clarke
The Week Recommends Sharp pickle juice cuts through the comforting flavours of these wondrous wings
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Recipe of the week: Clementine Sussex pond pudding by Olivia Potts
The Week Recommends The thin-skinned clementine makes a delightful alternative to the traditional lemon
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Recipe of the week: potato pancakes, smoked eel, poached eggs and horseradish
The Week Recommends Many of the components of these blini-like pancakes can be made in advance
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Recipe: Roscón de Reyes cake by Omar Allibhoy
The Week Recommends The Spanish ‘King’s Cake’ is traditionally eaten on the day of the Epiphany
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