This summer is shaping up to be a scorcher, and as the temperature soars, we're craving fast and fresh dinners that require minimal time in the kitchen. If the thought of turning on your oven right now is making you sweat, this simple yet satisfying mango salad is just the ticket.

Combining tart ‘kaccha’ mangos and dry-roasted peanuts, tossed in a sizzling fragrant oil, Chetna notes you can prepare the salad using the very green, raw mangoes you can usually find in the supermarket. “The sourness of the mangoes goes perfectly with the crunch of the onions and the peanuts.”

It works as a side dish, but can also be easily bulked out with cooked prawns or some shedded rotisserie chicken for a summery main meal that’s ready in minutes.

Find this delicious salad and plenty more speedy dinner solutions in Chetna Makan’s latest cookbook.

Shop Chetna's cookbook

Food Editor Jess Meyer says “Whether you’re looking for weeknight dinner inspo, or a feast to impress guests at the weekend, this delightful book is full of joyful dishes you’ll make again and again.”

Chetna's mango and peanut salad

Ingredients

• 50g peanuts, skin on
• 2 raw mangoes, cut into 5mm cubes
• 1 red onion, cut into 5mm cubes
• 2tbsp oil or ghee
• 1tsp black mustard seeds
• 10-12 fresh curry leaves

Method

1. Dry-roast the peanuts in a frying pan for 5 mins over a low heat, stirring through until roasted and aromatic. Crush them roughly in a pestle and mortar so that all the nuts have broken up.
2. Put the mangoes and onions in a bowl along with the crushed peanuts.
3. Heat the oil or ghee in a small pan and add the mustard seeds. Once they start to pop, remove from the heat and add the curry leaves, ¼ tsp salt and ¼ tsp chilli powder. Pour this over the salad and give it a good mix before serving.

Looking for an easy cooling summer dessert that doesn't require an ice cream machine or hours in the kitchen? The woman&home Test Kitchen team has created a delicious set of cheat’s ice creams that deliver all the richness and indulgence you’d expect from “real” homemade gelato, with none of the specialist equipment or complicated techniques.

From a Biscoff ice cream layered with coffee-soaked biscuits and crunchy crumbs, to a no-churn Snickers slice packed with caramel, chocolate and peanuts, these are proper crowd-pleasers designed for effortless summer entertaining. Each recipe is built around simple shortcuts and supermarket ingredients, but still gives you that creamy, scoopable texture you want from a good ice cream.

After testing these recipes, what we loved the most was how well they work as make-ahead desserts. Everything can be prepared in advance and stored in the freezer for up to a month, making it ideal for keeping on standby during the warmer months. They’re seriously moorish, so be prepared to make a double batch!

1. Biscoff ice cream

Food editor Jess Meyer's recipe uses a combination of silky homemade ice cream, crunchy Lotus Biscoff biscuits and ribbons of coffee to create something that tastes remarkably like a frozen Biscoff tiramisu. As it freezes, the layers soften into one another, so you get creamy ice cream, pockets of biscuit and little bursts of coffee in every scoop. Serving it in chocolate-dipped waffle cones adds an extra layer of crunch and makes it feel like something you'd pick up from an artisan ice cream parlour.

It's also a brilliant make-ahead dessert. Once assembled, it simply needs an overnight freeze, making it perfect for summer parties, birthdays or whenever you want an easy dessert that's guaranteed to impress with very little last-minute effort.

• Makes 12 cones
• Ready in 25 mins, plus overnight chilling
• Per serving: 521 cals, 36g fat, 20g sat fat, 45g carbs

Ingredients

• 4 medium free-range eggs, separated
• 150g caster sugar
• 300ml pot double cream
• 227g tub clotted cream
• 100g Biscoff spread (smooth)
• 250g pack Lotus Biscoff biscuits
• 100ml strong black coffee, cooled
• 12 waffle cones
• 100g white chocolate, melted
• You will need: Approx 20x25cm roasting tin

Method

• 1 Using an electric mixer, whisk the whites until foamy, then add 50g sugar and beat to stiff peaks.
• 2 In a separate bowl, whisk the yolks and remaining 100g sugar for about 5 mins until thick and tacky. Add both creams and 80g Biscoff spread. Slowly whisk to medium peaks. Stir in a quarter of the egg white mixture to loosen, then fold in the rest.
• 3 Pour a third of the ice cream mixture into the tin. Set 5 biscuits aside, roughly crumble half of the remainder over the ice cream in the tin, then drizzle over half the coffee. Repeat, then cover the top with the remaining ice cream. Mix 20g Biscoff spread with 1tbsp of just-boiled water until smooth. Drizzle this on top and crumble over the remaining biscuits. Swirl with a knife. Freeze overnight.
• 4 Dip the top of each cone in melted chocolate. Set at room temperature.
• 5 Serve 2 scoops of ice cream in each cone.

2. Snickers slice

Deputy food editor, Rose Fooks’ no-churn Snickers slice takes everything you love about the familiar favourite chocolate bar and turns it into a frozen dessert that’s rich, creamy and incredibly easy to make. A whipped cream and condensed milk base keeps it light and scoopable, while layers of chopped Snickers, roasted peanuts, caramel sauce and melted chocolate bring plenty of texture and indulgence throughout.

We struggled to put the spoon down while testing this one! Be prepared to serve out seconds…

• Serves 12
• Ready in 30 mins, plus freezing
• Per serving: 524 cals, 38g fat, 21g sat fat, 40g carbs

Ingredients

• 600ml double cream
• 397g tin sweetened condensed milk
• 4 x 40g Snickers bars, chopped
• 50g roasted, unsalted peanuts
• 150g caramel sauce
• 100g milk chocolate, melted
• You will need:
• 20x27x7cm/4ltr freezer-safe container

Method

• 1 In a large bowl, whip the cream and condensed milk to soft peaks. Spread half the mixture in the base of a freezer-safe container, then top with half the chopped Snickers and half the peanuts.
• 2 Drizzle over half the caramel sauce and melted chocolate, then swirl to lightly mix.
• 3 Spread over the remaining cream mixture, then arrange the remaining Snickers and peanuts on top. Drizzle with the remaining caramel sauce and chocolate, then freeze for at least 4 hrs. Slice to serve.

Homemade ice cream is having a real moment right now. From the viral Ninja Creami to artisanal flavours popping up on supermarket shelves, more people than ever are trying to recreate premium frozen desserts at home this summer.

But while recipes often get the attention, the machine you use can make just as much difference to the final result. When I had the chance to test the KitchenAid Ice Cream Maker Attachment, I wanted to find out whether it could really outperform a traditional ice cream maker using the same recipe and under the same conditions. I picked my favourite, strawberry gelato, with freeze-dried strawberries. You'll find the recipe below if you're also keen to give it a try.

The result was a firm win for the KitchenAid attachment. The ice cream came out smoother, denser, and noticeably creamier, with far less iciness. It had a luxurious, gelato-like finish, while the traditional machine produced a lighter, airier scoop that took longer to reach a thick, scoopable consistency.

Unlike some standalone machines that can struggle with uneven churning speeds, the KitchenAid attachment benefits from the stand mixer's steady motor, helping create a smoother, more controlled freeze with less air. It's also incredibly easy to clean, which is a big win compared to other, more fiddly ice cream machines!

To keep things fair when testing, I churned the same ice cream base in both machines. For comparison, I also made the recipe in a traditional ice cream maker (a Lakeland model). It still produced delicious ice cream, but the KitchenAid attachment delivered a noticeably smoother texture.

The verdict

The KitchenAid ice cream maker attachment is a worthwhile investment if you’re serious about making premium homemade ice cream. It consistently produced a smoother, denser texture that was remarkably close to authentic Italian gelato, making recipes like these Sicilian ice cream sandwiches really shine.

If you already own a KitchenAid stand mixer, it’s an especially smart buy, delivering professional-quality results without adding another bulky appliance to your kitchen. That said, a more affordable traditional ice cream maker, such as the Lakeland ice cream maker, will still produce delicious, scoopable ice cream and is a great option if you’re just getting started.

Sicilian ice cream sandwiches recipe

The strawberry gelato in this recipe uses freeze-dried strawberries, which give a really concentrated flavour without watering down the mix. Meanwhile, the pistachio version is enriched with pistachio crème and a touch of almond extract, which gives it that unmistakable nutty depth you’d expect in Italy.

Once churned and frozen, the gelato is sandwiched inside toasted brioche buns, which adds warmth and softness against the cold creaminess. It’s that contrast that makes it so addictive. Buttery, slightly crisp edges give way to melting ice cream that starts to ooze as soon as it hits the heat.

I also love how adaptable this recipe is for entertaining. You can make the gelato well in advance and keep it in the freezer, then simply toast and assemble when you’re ready to serve. If you’re serving a crowd, it also works beautifully as a DIY dessert bar where you can let everyone build their own.

Makes 2ltr ice cream, serves 4 with ice cream left over (Will freeze well for up to a month)

Prep 35 mins, plus infusing, overnight chilling, churning and freezing

Per serving: 757 cals, 51g fat, 25g sat fat, 60g carbs

Ingredients

• 800ml whole milk
• 800ml double cream
• 1 vanilla pod, seeds scraped out
• 16 medium free-range egg yolks
• 300g caster sugar
• 4 brioche buns, toasted, to serve
• For the pistachio gelato:
• 150g pistachio crème/paste, plus extra for topping
• ½tsp almond extract
• 80g pistachios, roughly chopped, plus extra to serve
• For the strawberry gelato:
• 2 x 38g pack freeze-dried strawberries, roughly chopped, plus extra to serve

Method

1. Put the milk, cream and vanilla in a saucepan. Bring to the point of scalding/steaming, remove from the heat and set aside to infuse the flavour for 20 mins.
2. Put the yolks in a bowl. Add the sugar and mix well. Pour in the cream mix and stir. Return the mixture to the pan and cook over a low to medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
3. Strain the custard through a sieve and divide into 2 batches (each approx 1ltr). Stir the pistachio crème/paste and almond extract through one half, and half the freeze-dried strawberries through the other. Blend with an immersion blender for a silky-smooth finish before leaving both batches to cool in the fridge overnight.
4. After chilling, churn the custard, 1 batch at a time, according to the machine instructions. Once churned, fold in the pistachios and freeze-dried strawberries respectively, then transfer to freezer-safe containers. Cover and freeze for at least 2 hrs to firm up.
5. To serve, fill each toasted bun with 2 scoops of ice cream. Scatter over chopped pistachios and freeze-dried strawberries, and drizzle with pistachio crème/paste, then serve immediately.

Variations to try: What makes this recipe so appealing is how flexible the whole idea is. The base recipe, made with milk, cream, egg yolks and sugar, is essentially a blank canvas. Once you’ve mastered it, you can split and flavour it in almost any direction you like. Pistachio and strawberry is a classic combination, but it’s really just the beginning.

You could easily swap in roasted hazelnut paste for a deeper, Nutella-style gelato, or infuse the base with espresso for a coffee version that feels more grown-up. Chocolate works beautifully too, especially with a pinch of sea salt or chilli.

Häagen-Dazs’ new limited-edition Matcha Green Tea ice cream has landed exclusively in Waitrose, so naturally, we put it straight to the test in our kitchen.

Made from finely ground green tea leaves, matcha is considered a healthier alternative to coffee and has become one of the biggest flavour trends of recent years. It's popped up in everything from lattes to skin care thanks to its antioxidant properties and slow-release energy boost.

But while matcha has plenty of devoted fans, its distinctive flavour can also be surprisingly divisive - something our tasting panel quickly proved.

Often described as grassy, matcha’s earthy notes may come as a surprise to anyone expecting a classic sweet ice cream flavour. Deputy Food Editor Rose Fooks wasn’t entirely convinced. “I’d usually go for something sweeter, and this is just a bit too bitter for me,” she said. “Maybe with a drizzle of white chocolate and raspberries, I could be persuaded.”

For others, the less sugary flavour profile was exactly what made it stand out from the often overly sweet options in the freezer aisle. Food Director Jen Bedloe admitted she was sceptical at first, but quickly changed her mind. “I didn’t know what to expect, but it’s really fresh and seriously creamy,” she said, going back for a second spoonful to make sure her taste buds weren’t deceiving her.

For dedicated matcha fans, this flavour definitely hit the mark. Food Assistant Johanna Mentel praised its vibrant green colour, creamy texture and “high-quality” flavour, adding that she would happily buy it again.

As for me, I was completely sold. The earthy green tea flavour is balanced with just enough sweetness to keep you coming back for more, making it feel a little more sophisticated than your average dessert.

It’s definitely a more grown-up ice cream - one that would make an elegant dinner party pudding and would almost certainly get your guests talking. Like Marmite, you’ll probably love it or leave it. But if you’re even just matcha-curious, this is a sophisticated scoop that’s well worth a try.

Our food team's favourite ways to enjoy matcha

It’s no surprise that this premium ice cream - priced £6 per 460ml tub - has tapped into the ongoing matcha obsession. Once considered a specialist ingredient, matcha has become one of the biggest food and drink trends of recent years.

Part of its appeal lies in its instantly recognisable vibrant green colour, which has helped the ingredient explode across Instagram and TikTok feeds. However, matcha’s popularity goes beyond appearances. It has become closely linked to the booming wellness movement thanks to its antioxidant properties.

Its popularity has even spilled into the fashion world, where its signature green hue is said to be the trending colour of the moment for clothes and accessories.

Of course, Stanley Tucci is known and loved for the roles he cooks up in movies like The Devil Wears Prada and Conclave. But the Oscar-nominated actor is just as celebrated for what he cooks up in the kitchen.

Stanley has expanded into cooking shows, focusing on discovering the flavours and secrets from the different regions of Italy. He's also written two books about his relationship with food - including Taste, recounting the powerful journey he went through after throat cancer to rediscover his sense of taste, and What I Ate In One Year , a recollection of all the dishes he'd eaten in that time.

So when he decides to share some of his culinary tips and tricks with us, we pay attention. Including his recent social media video, where he's shown whipping up a most satiating, simple "no effort brunch" that only requires five ingredients: olive oil, eggs, Parmesan, wild garlic and just a bit of salt.

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Sharing the video with his social media followers, Stanley starts with a well-oiled crepe pan. Then, he simply pours in a mixture of eggs, wild garlic, Parmesan and salt.

Pouring it into the crepe pan, you’re going to just let it "firm up a little bit and then just start moving it around" with a spatula.

Stanley adds that you could pop the pan into the oven, but he prefers his frittata served "a bit sloppy".

When it’s been on the pan for a little while, Stanley transfers it to a plate so he can flip it and then place it back onto the pan and let it cook on the other side briefly.

After giving it a bit more of a stir, it’s ready to plate up. Grating a bit more wild garlic on top, the dish is ready in minutes. It really is that simple.

While it’s easy to blindly trust Stanley with most things, the only controversy around this dish is whether he called it the right thing.

Sure, we can all agree it sounds delicious. But is it a frittata, as Stanley claims, or is it an omelette? The comments on the post were clearly divided.

While both dishes are centered around eggs and a selection of fillings, frittatas are typically cooked slowly on the stove before being finished in the oven, allowing it to form a sort of crustless quiche. They are then typically cut up and served in slices.

So Stanley’s wild garlic - which is perfectly in season from March to around May - and Parmesan dish might be closer to an omelette, but what’s in a name? It looked tasty, and it was ready to eat in minutes.

It’s about that time that our thoughts turn to warmer, longer days. And with that, gone are the cravings for heartier, heavier meals, and light, fruity, and refreshing dishes are on the menu.

Striking the right balance between sumptuous dessert and a chance to enjoy some of our seasonal five-a-day, these berry-packed desserts are the perfect sweet treat.

Food director Jen Bedloe says, "With berries bursting to life in the spring and summer months, it’s the perfect time to swap your sweet-tooth cravings from something chocolatey to something lighter, fruiter, and in season.

"What’s more, these well-chosen recipes make the most of ingredients good for the gut and full of antioxidants for guilt-free sweet treats."

Summer berry pudding

• Serves 6 | Prep 25 mins, plus at least 24 hrs chilling | Cook 10 mins
• Per serving: 300 cals, 4g fat, 1g sat fat, 57g carbs

High in antioxidants, this make-ahead treat celebrates the best of berries. This benefits from being made one to three days in advance. Keep chilled until ready to serve.

Ingredients

• For the sponge:
• 4 medium free-range eggs
• 100g caster sugar
• ½tsp vanilla extract
• 100g self-raising flour
• For the filling:
• 125g demerara sugar
• 150g blackberries
• 900g mix of strawberries, hulled and chopped, blueberries and raspberries (reserve a few for decoration)
• A few mint leaves, for decoration
• You will need:
• 30x40cm tray, lined with baking paper
• 1ltr pudding basin, lined with cling film

Method

• For the sponge, heat the oven to 180C Fan. Using an electric mixer, whisk the eggs, sugar and vanilla until pale and very thick. Sift over then fold in the flour. Pour into the tray; spread evenly. Bake for 7-10 mins until springy to the touch. Briefly cool, then flip on to a cooling rack to cool completely
• Cut out circles of sponge the size of the top and bottom of the pudding basin. Cut the remainder into strips. Neatly cover the base and sides with the sponge (saving the large round)
• In a large saucepan, bring the demerara sugar and 50ml water to a boil. Add the blackberries and reduce to a simmer for 5 mins, mixing to break them down. Fold in most of the remaining fruits (reserve a few for decoration) and simmer for 1 min to soften
• Spoon the mixture into the basin, drizzling the syrup close to the edge. Top with the reserved sponge and cover with cling film. Put the basin on a tray and weigh the top down using a smaller plate and a weight. Chill for at least 24 hrs
• To serve, remove the weight, plate and cling film from the top. Flip the pudding on to a serving dish and use the cling film lining to gently prise the pudding out. Spoon over any loose syrup and decorate with mint and extra berries.

Strawberry yogurt mousse

• Serves 6 | Prep 20 mins, plus setting | Cook 20 mins
• Per serving: 164 cals, 7.5g fat, 4.5g sat fat, 16g carbs

Roasting enhances the natural sweetness of strawberries, and they work a treat with this gut-friendly yogurt mousse. The roasted strawberries will keep for one to two days in the fridge. Leave the bay leaves in the strawberry syrup to continue infusing. They’re great served over ice cream too!

Ingredients

• 800g strawberries, hulled and halved
• Zest 1 lemon
• 3 fresh bay leaves
• 2tsp balsamic vinegar
• 2tbsp honey
• 12g sachet gelatine powder
• 400g thick (strained) Greek yogurt
• 2 medium free-range egg whites

Method

• Heat the oven to 200C Fan. Toss the berries, zest, leaves, vinegar and 50ml water in a shallow oven tray. Roast for 20 mins
• Stir the honey through the hot mixture, then tip 150g of the strawberries and sauce into a food processor. Whizz until smooth, then tip into a mixing bowl and add 25ml just-boiled water and the gelatine. Mix well and cool at room temperature
• Fold the yogurt through the whizzed strawberries. In a separate bowl, whisk the egg whites to stiff peaks. Fold this through, then scoop the mousse into a serving bowl. Chill for 2 hrs to set. Divide the remaining strawberries and sauce between 6 bowls and top each with a dollop of mousse.

Many of us know it’s attention to detail that can make or break something - it can be the difference between something being good and something being great.

And thanks to Irish chefand author Clodagh McKenna, we now can’t wait to level up desserts with a genius serving trick - and all you need is a few lemons.

Clodagh, when appearing on This Morning, offered up her inspired way of adding a final flourish to a dinner party or hosting event, suggesting you scoop out the inside of a lemon and freeze the rind to use a makeshift bowl.

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While cooking away on the show, she stopped to offer up the little nugget of wisdom.

She told the show's hosts, Cat Deeley and Ben Shephard, if you’ve not zested the lemon rind, you can simply use up any leftovers by scooping out the flesh, popping it in the freezer and then using them like “little lemon ice bowls for serving ice cream in”.

Cat was definitely sold on the nifty little tip, looking visibly impressed when Clodagh and declaring it “cute!”

Citrus and fruit themed kitchenware is always a popular design in the spring and summer months - usually an easy way to add some seasonal colour to your kitchen - so why not skip out on buying more plates and get the same effect with an actual lemon?

Not only will it lead to less washing up, it's much more affordable. You’ve likely already paid for the lemons and were just going to toss the rinds in the compost bin.

The aromatic scent of the lemon will also heighten the experience of your dessert - it looks good, it smells good, the dessert will no doubt taste good, talk about a treat for all the senses.

While Clodagh suggested serving ice cream in her frozen lemon bowls, with the summer months approaching, it’s easy to imagine serving a number of sweet treats in the DIY bowls.

Think a range of fruity, fresh sorbets, creamy yogurts topped with lemon or orange zest, or even a selection of dipping sauces.

With the warmer months here, it’s time to think about lighter, brighter dinners, packed full of colour and flavour.

Whether it’s a healthy vegan rainbow bowl or some zingy, spicy chilli pork noodles, these five recipes will not only make you feel good, they’re packed full of ingredients that will give you a glow up - from anti-inflammatory ingredients to complexion-boosting vitamins.

Food director Jen Bedloe says, “The spring and summer months are the perfect time to make the most of seasonal veg and the freshest of ingredients. These easy to prepare bowls will give you plenty of the good stuff you need - fibre, vitamins and veg - and they’re so simple to make.”

Chilli pork noodle bowl

• Serves 4 | Prep 15 mins, plus marinating | Cook 20-25 mins
• Per serving: 440 cals, 10g fat, 2.5g sat fat, 42g carbs

Zingy ginger and chilli will give your immune system a kick. Our food editor’s top tip: marinate the pork up to one day ahead. Chill covered, but bring to room temperature at least 30 mins before cooking.

Ingredients

• 450g pork fillet
• 2.5cm root ginger, grated
• 5tbsp soy sauce
• 1tbsp sesame oil
• 2 nests (190g) medium egg noodles
• 1 red onion, sliced
• 1ltr chicken stock
• 2tsp sriracha hot chilli sauce
• 200g green beans, trimmed
• 125g bean sprouts
• 1 red chilli, chopped
• Sprigs of fresh coriander
• 1 lime, cut into wedges (optional)

Method

• In a bowl, toss the pork with the grated ginger, soy sauce and two teaspoons of sesame oil. If time allows, set this mixture aside to marinate while you prepare the other ingredients
• Heat the oven to 180C Fan, and heat a griddle or frying pan over medium-high heat
• Once the griddle/pan is hot, sear the pork for 5 mins, turning as needed until browned. Transfer it to an oven tray and roast for 10 mins until cooked through and the juices run clear
• Meanwhile, cook noodles according to pack instructions. Drain and set aside
• Heat the remaining one teaspoon of oil in a frying pan. Add the red onion and cook for a few mins, to soften. Add the stock, chilli sauce, green beans and bean sprouts, then cook for a few mins until the bean softens
• Divide the noodles between bowls, then the beans, bean sprouts and onion mix, plus the chopped chilli and pork. Garnish with fresh coriander. Serve with lime wedges for squeezing.

Vegan rainbow bowls

• Serves 4 | Prep 20 mins | Cook 50 mins
• Per serving: 450 cals, 14g fat, 2g sat fat, 54g carbs

Everything cooks in the one dish here, for a nourishing veggie dinner that’s light on washing up.

Red and orange veg are rich in beta-carotene, lycopene and vitamin C - three powerful antioxidants known for their anti-inflammatory properties and skin benefits.

Ingredients

• 2 red onions, sliced
• 2 red peppers, deseeded and cubed
• 4 carrots, cut into chunks
• 3tbsp olive oil
• 450g butternut squash ribbons
• 125g quinoa
• 750ml vegetable stock, hot
• 2 x 400g tins chickpeas, drained
• 1tsp ground coriander
• 200g cavolo nero or curly kale, roughly chopped
• 1 garlic clove, crushed
• 1tbsp sesame seeds or furikake seasoning
• 1 lemon, cut into wedges, to serve

Method

• Heat the oven to 180C Fan. In a large roasting tin, toss the onions, peppers and carrots with one tablespoon of olive oil. Roast for 20 mins, then push up to one end. Add the butternut squash ribbons and cook for 10 mins, until softened
• Put the quinoa in a pan with the hot vegetable stock and bring to the boil, then simmer for 15 mins, until tender. Strain off any excess liquid
• Toss the chickpeas with a pinch of salt, the ground coriander and one tablespoon of oil. Tip into one end of the roasting tin, and add the cavolo nero to the other end, along with the garlic and the rest of the oil. Roast for 4 mins
• Pile a selection of all the veg into bowls with the quinoa. Sprinkle over the sesame seeds or furikake and serve with lemon wedges for squeezing.

Superfood Jamaican bowl

• Serves 4 | Prep 15 mins | Cook 40 mins
• Per serving: 450 cals, 16g fat, 4g sat fat, 34g carbs

Fill up on fibre-rich veggies and beans, with a boost of healthy fats and protein. You can freeze prepared bowls (without the spinach and avocado), then defrost and microwave on high for four minutes until piping hot.

Ingredients

• 1tbsp sunflower oil
• 1 onion, chopped
• 450g lean steak mince
• 2 garlic cloves, crushed
• 1tbsp chicken seasoning
• 2tbsp mild Madras curry powder
• 400ml beef stock
• 400g tin chopped tomatoes
• 2tsp thyme leaves
• 300g sweet potatoes, peeled
• 400g tin red kidney beans, rinsed
• 100g baby spinach leaves
• 1 avocado, peeled, stone removed, and sliced
• Dash of hot pepper sauce to serve (optional)

Method

• Heat the sunflower oil in a large frying pan, add the onion and cook gently for a few mins, to soften. Add the mince and garlic. Sprinkle over the chicken seasoning and curry powder. Cook for 10 mins to brown
• Add most of the stock, chopped tomatoes and thyme leaves. Simmer for 20 mins, until the meat is tender, adding a little more stock if needed
• Meanwhile, cook the sweet potatoes in boiling salted water for 20 mins until tender. Drain and slice
• Warm the red kidney beans in the microwave on high for two mins
• Divide the mince between bowls. Add the beans, sweet potatoes, a handful of spinach and the avocado. Sprinkle over a dash of hot pepper sauce, if you like.

Chicken teriyaki rice bowl

• Serves 4 | Prep 15 mins, plus marinating | Cook 50 mins
• Per serving: 448 cals, 10g fat, 1.5g sat fat, 53g carbs

Skip the mid-week takeaway run and make this tasty Asian-style chicken dish instead. Tenderstem and other brassicas are rich in vitamins A, C and K and folate - crucial for a healthy immune system, bone strength and skin vitality.

Ingredients

• For the marinade:
• 6 boneless, skinless chicken thighs, halved
• 3tbsp teriyaki sauce
• 1 onion, halved and sliced
• 1 garlic clove, crushed
• 1 stem lemongrass, bashed and sliced (or 2tsp lemongrass paste)
• 2tbsp vegetable oil
• Juice 1 lime
• For the rice:
• 200g short-grain rice
• 2tbsp rice vinegar
• 1tsp honey
• To serve:
• 200g Tenderstem broccoli
• 1 bunch spring onions, chopped
• 2 large carrots, cut with a julienne peeler
• 1tbsp sesame seeds

Method

• Put the chicken thighs in a non-metallic dish with the teriyaki sauce, onion, garlic, lemongrass, vegetable oil and lime juice. Season with salt and pepper, then toss well. Cover and chill for at least 1hr, or up to 12hrs
• Rinse the rice in cold water, drain and put into a saucepan with 450ml cold water and add a pinch of salt. Cover and bring to the boil. Stir, then reduce the heat and simmer for 12-15 mins, until the water has been absorbed. Remove from the heat and stand, covered, for 10 mins, to allow the rice to steam and finish cooking, then gently fluff up the rice and mix through the rice vinegar and honey
• Meanwhile, heat a wok or frying pan over high heat. Add the chicken and fry for 5 mins, cover and cook for a further 5 mins, until the chicken is golden
• Add the Tenderstem broccoli to the pan, cover and cook for 2 mins, then add the spring onion and cook for 1 min. Put the carrots and two tablespoons water in a microwave-safe container and microwave on high for 2 mins
• To serve, divide the rice between bowls. Top with teriyaki chicken, broccoli, spring onions and carrots. Sprinkle over sesame seeds.

Thai mushroom and tofu curry

• Serves 4 | Prep 10 mins | Cook 20 mins
• Per serving: 332 cals, 17g fat, 7g sat fat, 28g carbs

Smoked tofu adds umami and a meaty texture to this vegan-friendly fakeaway. Tofu is a great vegan source of calcium, while mushrooms are rich in antioxidants and vitamin D. Use oyster mushrooms, or a mix of exotic ones if you can’t find fresh shiitake.

Ingredients

• 100g rice noodles
• 400ml tin reduced-fat coconut milk
• 2tbsp Thai red curry paste
• 150ml vegetable stock
• 1tbsp soy or tamari sauce
• Finely grated zest and juice 1 lime
• 250g chestnut mushrooms, sliced
• 125g shiitake mushrooms
• 1tbsp sunflower oil
• 1 red onion, chopped
• 1 red chilli, deseeded and chopped
• 200g smoked tofu, cubed
• 60g baby kale

Method

• Cook the rice noodles according to pack instructions, then drain
• Meanwhile, put the coconut milk in a saucepan with the Thai curry paste, vegetable stock, soy or tamari sauce, lime zest and juice, and mushrooms. Cook over low heat for 5 mins
• Heat ½ tablespoon oil in a frying pan, add the red onion and cook for 5 mins until softened. Add the chilli and cook for 1 min, then transfer the mixture to a plate
• Return the frying pan to the heat with the remaining oil. Fry the tofu for a few mins to warm through, then add the baby kale and cook for 2 mins, until wilted. Return the onion mixture to the pan and cook for 1 minute
• Divide the drained, cooked noodles between bowls. Top with the curry broth and mushrooms, tofu and kale mixture and serve.

The humble avocado is a popular fruit – mashed on toast, homemade guacamole, or simply by itself, it's a delicious source of fats, fibre and vitamins.

However, every avocado lover knows that they aren’t always the simplest ingredient to prepare. Sliced fingers trying to cut open the rind, messy hands trying to eke out the stone, and accidentally mushing up the ripe flesh when you try to scoop it out to serve.

Thanfully, Ruth Langsford has found a simple, affordable solution in the Oxo Good Grips 3-in-1 Avocado Tool. Ruth often shares her culinary tips and tricks, including the strange ingredient that gives deep flavour to her spaghetti bolognese, but this find, which she calls a 'fabulous little gadget' has got to be one of her best yet.

Shop Ruth's 3-in-1 Avocado Tool

Sharing a video with her social media followers, Ruth asked, “Do you love avocados as much as I do? If you do, I've got a little kitchen gadget I want to share with you.”

“Now this is from OXO. It looks weird, doesn't it?”

However, look beyond its appearance, and you’ve got the most handy bit of kit. Ruth then went on to demonstrate the three different functions, starting with the “brilliant” knife side to cut the rind of the avocado.

Showing the blade, Ruth pointed out that it’s “quite blunt, so you know you’re not going to cut yourself. You slice your avocado and then we twist.”

Next she came on to the true genius of the gadget - a “fabulous” design feature “where you get the stone out without making a mess or using a sharp knife”.

Ruth demonstrated, “Now you know that tricky bit of getting the stone out. Look at that. You've got little metal prongs in there. You do that [hitting the prongs flat on the stone] and then you twist. Ta-da!”

If you’re looking to slice up your avocado to fold into a salad or to sprinkle over some toast, you can then use the third function of the gadget. Ruth was honest that this was arguably the trickier features to use, and results may vary.

The scoop and slice part “really depends on the consistency. If the avocado's too hard, this won't go through. And if, like this one, it's a bit soft, you don't get the complete clean slice.”

Fans in the comments were completely sold on Ruth’s gadget.

One wrote, “Mushy avocado and blood covered hands no more. Thanks Ruth” and another added, “The amount of near misses I’ve had with a knife and removing the stone. This would be perfect”.

The Easter bank holiday is all about bringing people together. The weather - in theory - should be springy and inviting. The children are excited about their eggs. And the grown-ups can have plenty of treats too.

From traditional Easter courses like lamb and hot cross buns, you, of course, have to leave room for dessert. And Easter is the perfect excuse to indulge in chocolates, fresh fruits and buttery bakes.

"Easter is the perfect time to really indulge," says food director Jen Padloe. "As these incredibly enticing recipes showcase, the season brings plenty of options, whatever you prefer. Fully a sweet tooth? Custard, chocolate and cakes. Prefer the ripe, seasonal fruits and spices? There's plenty of that in the trifle and hot cross buns."

Bread and butter pudding cake

• Serves 12 | Prep 40 mins | Cook 1 hr 15 mins
• Per serving: 342 cals, 20g fat, 12g sat fat, 31g carbs

A great way to use up stale buns. Toss in some choccy eggs too if you have some spare. To make ahead, our food editor suggests assembling the pudding up to one day ahead. Cover and chill until ready to bake. The baked pudding will keep for several days, and freezes well too.

Ingredients

• 8-10 hot cross buns
• 40g unsalted butter, melted
• Pouring cream to serve (optional)
• For the custard:
• 4 medium free-range eggs
• 300ml whole milk
• 300ml double cream
• 70g caster sugar
• ½ tsp mixed spice
• ½ tsp vanilla extract
• 1 orange, zest only
• You will also need a 20cm springform cake tin, greased and lined

Method

• Slice the buns in half and brush butter on each half. Put the tin on a baking tray. Cover the base of the tin with the buns, then layer with the butter side facing up, reserving 5 top halves. Tear the buns into smaller pieces if needed to fill the gaps. For the final layer, place the remaining buns, cross-side up.
• Whisk together all the custard ingredients, then pour half the mixture over the buns. Set aside for 15 mins to allow the custard to absorb into the buns, then pour the remaining custard over the buns and let it sit for another 15 mins. Heat the oven to 160C fan.
• Bake the pudding for 1 hr 15 mins, or until the custard is set. If the surface starts to brown, cover with foil. Leave to cool in the tin for at least 30 mins then serve with cream, if liked.

White Chocolate Cheesecake

• Serves 12 | Prep 30 mins, plus at least 2 hrs setting
• Per serving: 536 cals, 38g fat, 23g sat fat, 42g carbs

The whole family will love this no-bake beauty, filled with mini eggs for a fancy finish. Top tip: the cheesecake and chocolate nest can be made several days ahead. Chill both, then assemble when ready to serve.

Ingredients

• 300g bourbon biscuits
• 100g unsalted butter, melted
• 250g white chocolate
• 400g soft cheese
• 1tbsp vanilla bean paste
• 400ml double cream
• 180g mini eggs, 100g chopped
• For the top:
• 100g dark chocolate
• 15g unsalted butter
• 45g or 2 large Shredded Wheat biscuits, crushed
• You will need: 20cm springform cake tin, greased and the base lined; 12cm bowl, lightly greased and lined with cling film

Method

• Whizz the biscuits in a food processor to a fine crumb. Tip into a bowl and mix in the melted butter. Press into the base of the tin and 5cm up the sides. Chill for 30 mins to set.
• Meanwhile, melt the white chocolate, either in a heatproof bowl set over a pan of simmering water, or in 30 secs bursts in the microwave. Leave to cool
• Beat the soft cheese briefly to loosen, add the vanilla and briefly beat again. In two batches, fold through the white chocolate. In a separate bowl, whip the cream to soft peaks, then in two batches fold into the white chocolate mixture.
• Put the 100g chopped mini eggs into the chilled base. Top with the cheesecake mixture and smooth the top. Chill for at least 2 hrs until set
• Meanwhile, to make the nest, melt the dark chocolate and butter together in a bowl set over a pot of barely simmering water. Stir in the Shredded Wheat and set aside to cool slightly. Form into a nest shape, using the lined bowl as a mould, then chill until set
• To serve, remove the cheesecake from the tin and put on a serving plate. Top with the set chocolate nest and fill with extra mini eggs

Simnel Cake Trifle

• Serves 12 | Prep 30 mins
• Per serving: 645 cals, 43g fat, 22g sat fat, 52g carbs

A special twist on a classic pud that's filled with dried fruit, marzipan and spice. To get ahead, assemble the trifle to the end of step 4 up to 1 day ahead. Cover and chill, then add the cream and decorate when ready to serve.

Ingredients

• 50ml double cream
• 25g icing sugar
• 4tbsp amaretto
• 350g fruit cake, cut into ½cm slices
• 300g natural marzipan: 200g cut into 1cm chunks, 100g rolled into 11 balls
• 200g glacé cherries, halved
• Milk chocolate, grated, to garnish (optional)
• For the custard:
• 400ml whole milk
• 200ml double cream
• 1 cinnamon stick
• 2tsp vanilla bean paste
• 50g golden caster sugar
• 40g cornflour
• 6 medium free-range egg yolks
• You will need: 1.5ltr trifle dish, blowtorch (optional)

Method

• For the custard, put the milk, cream, cinnamon stick and vanilla in a saucepan. Bring to a gentle boil then set aside. In a heatproof bowl, whisk together the sugar, cornflour and egg yolks until smooth
• Remove the cinnamon stick from the milk/cream and pour over the egg yolk mixture, whisking constantly as you pour. Working quickly, pour the mixture back into the saucepan. Bring to a simmer, then reduce the heat to low. Stir continuously for around 5 mins until it thickens. Sieve into a bowl, cover directly with a sheet of cling film and chill
• Beat the cream with the icing sugar and amaretto until soft peaks form
• Arrange the fruit cake in the base of the trifle dish. Scatter over half the marzipan chunks and cherries, top with half of the custard, then repeat the layering
• Top the trifle with the whipped cream. Lightly scorch the marzipan balls with a blowtorch, or under a hot grill. Leave to cool, then scatter over the cream, along with grated chocolate to finish, if liked.

This feature first appeared in Woman magazine. Subscribe now and get your first 6 issues for £1.

If there’s anyone to trust when it comes to all things Yorkshire puddings, it’s Wakefield icon Jane McDonald.

The singer and TV presenter might have travelled all over the world with her shows and cruises, but she’s proud of her Yorkshire roots - and that’s why, when asked about the 'best Yorkshire puddings' she’s ever tasted on Table Manners with Jessie and Lennie Ware, we’re paying attention.

Sure, there’s some genius ways to reinvent your roast dinner for anyone looking to get experimental. But when it comes to something as classic as the Yorkshire pudding, you don’t want to mess with perfection. So, how would Jane go about achieving the perfect pud?

When asked by Lennie who made the best she’s ever tasted, without hesitating, Jane answered, "Oh, Sue…they're like this big", holding her hands apart to imply they're almost the size of her head.

Referring to her best friend Sue Ravey, Jane went to explain how she achieves the perfect and 'huge' puds, explaining how she uses equal of everything. Milk, eggs and flour. All equal."

The next step involves whisking it "like a demon, season it [and] put it in the fridge."

After giving it some time to rest in the fridge, pour in some "really hot fat" - in this example, Jane suggested using oil.

Once that’s added, the final trick is to simply "stir it, pour it, boom". By "boom", the former Loose Women star explained this means "leave it" alone to cook in the oven. Don’t open the door, don’t take any more steps. That’s it.

With so much attention heaped on her Yorkshire puds, people might be wondering who Jane’s Sue is, exactly.

Sue Ravey is Jane’s close friend, personal assistant and fellow singer. The two have been friends for years, and fans of Jane’s travel shows (or appearances on the likes of Celebrity Gogglebox) would have spotted Sue in the past.

Speaking to the Yorkshire Post about their friendship over the years and how the two have come to live together as later-in-life roommates, Sue has previously said, "I was invited by Jane - we both lived on our own. She's got a rather large bungalow in 'Shakey Wakey' and I spend most of my time travelling between Wakefield and Doncaster.

"We spend a lot of time together anyway and she invited me to move into a part of the house."

Sue moving in became a great support to Jane after the death of her long-time fiance, Eddie Rothe, in 2021.

Speaking to woman&home for the April magazine issue, Jane described how, 5 years on, she still misses Eddie every day. "There’s not a day goes by that I don’t think about him or thank him.

"I’m so grateful that I was part of a great couple, and with a man who encouraged me to go off and do my stuff. He was the most perfect man for me."

Sharing more about what life looks like now, Jane - who is as in demand as ever with TV shows and appearances at festivals like summer’s Mighty Hoopla - is more than happy to embrace getting older and a change of pace.

"I’ve got a group of friends and our parties start at 3.30pm and end at 8pm, so everybody’s back and having an early night," she said. Well, with the perfect Yorkshire puds waiting at home, we’d be heading back early too.

Looking for the perfect dessert for the long Easter weekend? Here at the woman&home Test Kitchen, we've created a show-stopping collection that delivers maximum impact with minimal stress.

From salted caramel cupcakes topped with playful chocolate nests to a boozy rum-and-raisin tiramisu with a gently spiced twist, there’s something here for every kind of celebration. You’ll also find a crowd-pleasing chocolate roulade, a striking Raspberry and white chocolate meringue stack, and a Malt chocolate cake that is pure joy on a plate.

After testing each of these recipes, what stood out most is how well they lend themselves to making ahead. We developed them with entertaining in mind, so each one can be prepared in advance, assembled in stages or simply finished with a final flourish just before serving.

As Group Food Director Jen Bedloe says, “Desserts are an easy way to impress your guests for celebratory get-togethers, particularly Easter, when we're all looking for a sweet treat. With a bit of inspiration and a few top tips, you can transform a make-ahead pud into a stunning centrepiece that’s ready to go the day before - what could be better?”

The result is a collection of easy Easter desserts and bakes for every moment - from a more grown-up, boozy tiramisu to an indulgent chocolatey cake perfect with an afternoon cup of tea - all designed to bring a little extra joy to your Easter weekend.

Salted caramel cupcakes

• Makes 12 | Ready in 1hr
• Per serving: 400 calories, 21g fat, 13g sat fat, 46g carbs

A sweet nest-topped cupcake filled with gooey salted caramel and mini chocolate eggs. You could bake these cupcakes a day or two before and then decorate on the day to make sure they hold there shape.

TIP: When making the buttercream, if it starts to curdle, don’t worry, just continue whisking, and it will come back together.

Ingredients

• For the nests/decoration:
• 100g milk chocolate, melted
• 1 pack of 2 shredded wheat, pulled apart
• 100g salted caramel sauce
• Mini chocolate eggs
• For the cupcakes:
• 175g golden caster sugar
• 175g self-raising flour
• 150g soured cream
• 3 medium free-range eggs, beaten
• 75g unsalted butter, melted and cooled a little
• 1tsp vanilla bean paste
• For the buttercream:
• 2 medium free range egg whites
• 80g soft brown sugar
• 150g unsalted butter, softened and cut into chunks
• You will need: 12 hole cupcake tin, 12 paper cases, piping bag with a large curved star nozzle

Method

• To make the nests, in a bowl mix the melted chocolate and shredded wheat. Divide the mixture between 12 cases in a cupcake tray, loosely pressing into a rough doughnut shape. Chill for 15 mins, then remove the nests from the cases and set aside.
• Meanwhile, heat the oven to 180C Fan. Put the sugar and flour for the cakes in a mixing bowl. In a measuring jug, mix the soured cream, eggs, butter and vanilla. Pour the wet mixture into the dry, then mix briefly to combine. Divide the batter evenly between the paper cases. Bake for 20-25 mins, until springy to the touch. Cool on a wire rack.
• For the buttercream, put the egg whites and sugar in a heatproof bowl set over a pan of barely simmering water (don't let the bowl touch the water). Using an electric mixer, whisk intermittently for 5 mins to dissolve the sugar. Transfer the mixture to a stand mixer and whisk for about 5 mins, until stiff peaks. With the motor running, add the butter and mix until smooth and fluffy.
• Put the icing in the piping bag and pipe a rosette of buttercream onto the top of each cake. Fill the centre with salted caramel and top each with a chocolate nest. Fill the nest with chocolate eggs.

Rum and raisin tiramisu

• Serves 8-10 | Ready in 30 mins, plus chilling
• Per serving: 483 calories, 28g fat, 17g sat fat, 45g carbs

We’ve given this Italian favourite a hot cross bun inspired twist, with boozy fruit and a touch of spice. If you've got an oval dish you can recreate an Easter egg with your decoration.

TIP: Make the tiramisu to the end of step 3 up to 2 days ahead. Cover and chill until ready to serve. You could also use strong chai tea instead of the rum and coffee, if you prefer.

Ingredients

• 150g raisins
• 100ml spiced rum, plus 2tbsp
• Juice and finely grated zest ½ orange
• 6 medium free-range egg yolks
• 130g soft light brown sugar
• 2tsp vanilla bean paste
• 2tsp ground mixed spice, plus extra to decorate
• 500g mascarpone
• 25-30 savoiardi biscuits
• 150ml strong black coffee, cooled
• 50g dark chocolate, finely grated
• Mini eggs, to decorate (optional)
• You will need: serving dish (about 1.5lt capacity)

Method

• Put the raisins, 100ml rum, and orange juice in a small saucepan and bring to a simmer. Remove from the heat and set aside to cool/soak for at least 30 mins, until the raisins have plumped up and have absorbed most of the liquid.
• Using an electric hand mixer, beat the egg yolks, sugar, vanilla paste, mixed spice and orange zest in a large bowl until very pale and fluffy (about 5 mins). Beat in the mascarpone, and remaining 2 tbsp of rum.
• Dip half the savoiardi biscuits in the coffee then arrange in the base of the dish. Scatter over half the raisins and soaking liquid, followed by half the mascarpone cream mixture. Grate over half the chocolate, then repeat the layering with the remaining dipped biscuits, raisins and cream. Cover the dish and chill for at least 4hrs, or overnight.
• To decorate, arrange thick string, or thin strips of baking paper over the tiramisu in a diamond pattern. Grate over the remaining chocolate, then carefully remove the string/paper, and decorate with mini eggs, if liked.

Easter chocolate roulade

• Serves 10 | Ready in 50 mins, plus cooling
• Per serving: 425 calories, 30g fat, 15g sat fat, 30g carbs

Great for a decadent crowd-pleasing family pud or to have with a cuppa for an indulgent treat during the long weekend. Go as wild as you like with the decoration.

MAKE AHEAD: Make up to 1 day ahead. Add the drizzle and chocolate eggs just before serving.

TIP: Rolling the roulade while still warm will stop it from cracking, but don’t worry if it does; any unsightly cracks and creases can be hidden with a strategically placed chocolate drip. Aim to serve the roulade at room temp, getting it out of the fridge 30 mins in advance. Chilling is useful to firm up the cream. So aim to chill for an hour to make cutting neater.

Ingredients

• 5 medium free-range eggs
• 100g caster sugar
• 30g cocoa powder, plus extra for dusting
• 50g ground almonds
• 150g Nutella, warmed in the microwave
• 300ml double cream
• 2tbsp icing sugar
• 1 Crunchie and a Flake bar, roughly chopped
• Mini eggs and other chocolate eggs for decoration
• You will need: 33x23cm Swiss roll tray, base lined

Method

• Heat the oven to 180C Fan. Using an electric whisk, beat the eggs and sugar in a mixing bowl until thick and frothy, about 5 mins. Sift over the cocoa, then fold in with the ground almonds and a pinch of salt. Spoon into the lined tray, smooth the surface to level, then bake for 20 mins.
• Using the point of a sharp knife, score around the edges of the tin. Dust the top with cocoa powder then cover the surface with a sheet of baking paper and flip onto a cooling rack. Peel off the baking paper and discard then using the new paper, roll, starting from the short end. Set aside to cool.
• Once cooled, gently unroll and spread 100g of Nutella over the inside, leaving a few cm at the short end uncovered. Whip the cream and icing sugar together to medium peaks then spread this over the top of the Nutella. Re-roll, then transfer to a serving platter/board. Chill, covered, until ready to serve.
• To serve, drizzle the remaining Nutella over the roulade then decorate with the chocolate and eggs

Raspberry and white chocolate meringue stack

• Serves 8-10 | Ready in 1hr 40mins
• Per serving: 581 calories, 28g fat, 15g sat fat, 75g carbs

Pretty pink patterned meringues are topped with oodles of white chocolate custard and sweet fresh raspberries. We've added cute Easter bunnies and other chocolates for a cute finishing touch.

MAKE AHEAD: Store the meringues in an airtight container for up to 24 hrs to get ahead.

TIP: When making meringue always start with spotlessly clean equipment. Any grease or egg yolk in your bowl or whisk can stop egg whites from whipping properly.

Ingredients

• 8 medium free-range egg whites
• 480g caster sugar
• 150g smooth raspberry conserve (we used Bonne Maman raspberry intense), plus 1 tbsp
• 150ml double cream
• 1tbsp icing sugar
• 150g fresh raspberries
• 50g flaked almonds, toasted
• 25g white chocolate, grated
• Easter chocolates to decorate (optional)
• For the custard:
• 3 medium free range egg yolks
• 50g caster sugar
• 200ml double cream
• 200ml whole milk
• 1 vanilla pod, seeds scraped out
• 100g white chocolate chunks
• You will need: piping bag fitted with large round nozzle, large baking sheet, lined with baking paper

Method

• Heat the oven to 170C fan. In a stand mixer, whisk the egg whites to soft peaks. Whilst mixing, gradually add the 480g sugar, then continue until the mixture is stiff and glossy and the sugar has dissolved.
• Pipe roughly 15 bulb shaped meringues onto the lined tray, some smaller than others. Using a cocktail stick, swirl some of the 1tbsp raspberry conserve through each meringue. Put the trays in the oven and immediately lower the temperature to 100C Fan. Bake for 1hr then turn off the oven and let the meringues cool inside with the door slightly ajar.
• To make the custard, mix the yolks and sugar in a mixing bowl. Heat the cream and milk with the vanilla pod/seeds to a simmer. Once steaming, discard the pod, then pour the milk and cream into the eggs, mixing well. Return the mixture to the pan then cook over a medium heat, stirring constantly. Once the mixture thickens and coats the back of a spoon, strain through a sieve into a clean bowl. Stir in the white chocolate chunks until melted.
• To serve, whip the cream with the icing sugar, then layer the meringues on a serving plate/board with generous dollops of cream between them. Pour the custard on top, then drizzle with the conserve, scatter with the fresh raspberries, flaked almonds and white chocolate shavings. Decorate with Easter chocolates, if you like.

Malty chocolate cake

• Serves 10-12 | Ready in 1hr 5mins
• Per serving: 900 calories, 49g fat, 28g sat fat, 108g carbs

A show-stopping chocolate cake with a yummy Malteser flavour running between the layers. We've decorated ours to look like a nest sitting on top, which adds a tasty and impressive finishing touch. Fill to the brim with your favourite Easter choccies.

MAKE AHEAD: You can bake the sponges up to 1 day in advance of decorating.

TIP: To make it easier to slice, chill the cake for at least a few hours before slicing.

Ingredients

• 90g butter, melted
• 90g vegetable oil
• 105g soft light brown sugar
• 165g caster sugar
• 2 medium free-range eggs
• 75ml brewed instant coffee
• 210g plain flour
• 50g cocoa powder
• ½tsp bicarbonate of soda
• 2tsp baking powder
• 210g crème fraiche
• For the buttercream:
• 300g unsalted butter, softened
• 600g icing sugar
• 60g malt powder (we used Horlicks)
• 150g good-quality dark chocolate, melted and cooled
• 110g Maltesers, a handful of gold chocolate balls, 3 chocolate flake bars, to decorate
• You will need: 2 x 17cm cake tins, greased and base-lined with baking paper

Method

• Heat the oven to 170C fan. Whisk together the melted butter and oil followed by both sugars, eggs, coffee and a pinch of salt. Sift in the flour, cocoa powder, bicarb and baking powder and mix well. Then whisk in the crème fraiche until combined, with no streaks.
• Divide the mixture between the tins, smooth the tops, then bake for 30 mins or until a skewer comes out clean. Leave to cool for 10 mins in the tins then turn out onto a wire rack to cool completely. Once cooled, use a serrated knife to cut each cake in half.
• To make the buttercream, beat the butter in a bowl until soft, then gradually beat in the icing sugar and malt powder. Mix in the melted chocolate until there are no streaks, you can add a splash of milk if the mixture is too stiff.
• To assemble, spread a layer of buttercream on one sponge, then scatter a layer of crushed maltesers. Repeat this process until all three cakes are stacked, reserving half of the buttercream. Using a spatula, coat the outside of the cake with the remaining buttercream.
• Decorate with a nest of flakes and a scattering of Maltesers and golden chocolate balls.

As the weather warms up and Easter approaches, it’s the perfect time to start looking forward to the long weekend - an ideal time to slow down, gather family and friends, and enjoy great food together. Hosting can however sometimes feel a little overwhelming, especially when there are extra mouths to feed.

My top tip is to get ahead where you can. Easter may revolve around food, but it doesn’t have to mean being stuck in the kitchen. That’s exactly what makes recipe writer Esther Clark’s latest collection for woman&home so appealing, with six sweet and savoury dishes designed to make entertaining feel effortless, without compromising on flavour.

As Esther says, “Make-ahead dishes take the pressure off hosting, so you can spend less time in the kitchen and more time enjoying the moment. These recipes are all about big flavours, simple prep, and food that brings people together.”

I love the warmth of nduja folded through creamy ricotta in the pasta bake, a combination that elevates a familiar favourite into something extra special. The chicken Marbella is equally enticing - a true one-tray wonder that emerges from the oven with a rich, bubbling sauce and perfectly golden chicken. And for a fittingly seasonal finish, Esther’s Bakewell-inspired simnel cake offers a fresh take on a much-loved classic.

These three sneak-peek recipes from the magazine are perfect for a relaxed, flavour-packed Easter weekend - dishes you can prep now and thank yourself for later.

Nduja, spinach and ricotta baked pasta shells

• Serves 6 | Ready in 1hr
• Per serving: 481 calories, 22g fat, 11g sat fat, 45g carbs

Nduja is a spicy, soft sausage from calabria and it’s delicious stirred into rich tomato sauce with a creamy spinach and mascarpone filling.

The pasta bake can be fully assembled, chilled and ready to bake up to 3 days ahead. If cooking completely ahead of time, cool, chill then rewarm under foil in a hot oven with a splash of water.

Ingredients

• 400g baby spinach
• 500g ricotta
• 40g parmesan, finely grated
• 1 lemon, zested
• Handful basil, finely chopped, plus extra leaves to garnish
• 300g conchiglioni pasta shells
• 125g ball mozzarella, torn
• For the sauce:
• 2tbsp extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, thinly sliced
• 3tbsp nduja
• 2 x 400g cans chopped tomatoes + ½ can water
• 1tsp caster sugar

Method

• Steam the spinach until wilted or microwave on high in a heatproof bowl, covered for 3 mins. Set aside to cool. Once cooled, tip the spinach into a double layer of kitchen cloth or muslin and squeeze as much of the liquid out over the sink as possible. Roughly chop the spinach and place in a bowl with the ricotta, parmesan, lemon, basil, 1 tsp of salt and a grind of black pepper. Mix well and set aside.
• Heat the oil in a saucepan. Add the onion and a pinch of salt and fry over a low heat for 10-12 mins or until softened and translucent. Add the garlic and fry for 2 mins then add the nduja and fry for 2 mins. Tip in the tomatoes, half a can full of water and the sugar. Season with salt. Cover and cook over a low heat for 15 mins. Whizz the sauce with a stick blender until smooth.
• Bring a large pan of well salted water to the boil. Add the pasta and cook until al dente - around 7 mins. Drain and leave to cool a little.
• Heat the oven to 180C fan. Tip most of the sauce into a roasting tin (22 x 35cm) reserving one ladleful for later. Stuff each pasta shell with a heaped tbsp of the spinach and ricotta mix and sit them in rows, snugly on top of the sauce. Drizzle over the remaining ladle of sauce, top with the mozzarella and drizzle over a little olive oil.
• Bake for 35-40 mins or until golden brown and bubbling. Serve with a well dressed peppery salad.

Chicken Marbella

• Serves 4 | Ready in 1hr 15mins
• Per serving: 375 calories, 16g fat, 4g sat fat, 23g carbs

A sweet and salty roast chicken one-pot with flavours of the Mediterranean including capers, olives, red wine vinegar and sweet plump prunes.

This can be assembled, chilled and ready to bake up to 3 days ahead. If cooking completely ahead of time, cool, chill then re-warm under foil in a hot oven with a splash of water.

Ingredients

• 4 skin-on, bone-in chicken legs
• 8 garlic cloves, lightly bashed to remove their skins
• 2 tbsp olive oil
• 3 tbsp red wine vinegar
• 70g soft brown sugar
• 50g pitted prunes, roughly chopped
• 1 heaped tbsp capers
• 110g drained queen green pitted olives, halved
• 100ml dry white wine
• Handful fresh oregano

Method

• Heat the oven to 180C fan. Slash the chicken with a sharp knife a few times. Put the chicken in a bowl and cover with the garlic, olive oil, vinegar, sugar, capers, olives, prunes, oregano and 1 tsp flaky sea salt. This can now sit in the fridge for 24 hours or a maximum of 48 hours.
• Put the chicken in a large, shallow casserole or baking dish. Pour over the marinade and the wine.
• Roast uncovered for 40 mins then turn the oven to the highest setting and cook for a further 10-12 mins or until the chicken is golden brown and sticky. Serve with roasted new potatoes and greens.

Simnel bakewell tart

• Serves 10 | Ready in 1hr 30mins
• Per serving: 574 calories, 32g fat, 14g sat fat, 64g carbs

Bakewell tart meets simnel cake in this tart layered with frangipane and a sweet cherry jam. The frangipane filling is flavoured with mixed spice and lemon and the topping has 11 marzipan balls - a nod to the traditional Easter cake.

To get ahead leave the tart to cool as per the end of step 4. Chill, wrap and freeze for up to 3 months. Defrost and slice. If making ahead it will keep for several days in a tin somewhere cool.

Ingredients

• 320g ready-rolled shortcrust pastry
• 200g unsalted butter, softened
• 180g golden caster sugar
• 2 medium free-range eggs
• 100g ground almonds
• 80g self-raising flour
• 2tsp mixed spice
• 1tsp almond extract
• Finely grated zest 1 lemon
• ½tsp fine sea salt
• 200g cherry jam
• 20g flaked almonds
• 80g golden marzipan
• 100g icing sugar
• 12 glace cherries
• You will need: 22cm fluted tart tin, baking paper, baking beans

Method

• Heat the oven to 160C fan. Unravel the pastry and roll it a little bigger than a 22cm fluted tart tin. Line the tart tin with the pastry and prick the base with a fork. Chill in the freezer for 15 mins. Line the chilled pastry with a large disc of parchment. Fill with baking beans and bake for 15 mins. Remove the paper and beans and cook for a further 10 mins.
• Beat together the softened butter with the sugar for 5 mins then add the eggs, one at a time. Mix in the ground almonds, flour, mixed spice, almond extract, lemon zest, and salt.
• Tip the cherry jam into a bowl and mix to loosen. Spread the jam on the base of the pastry. Dot over large spoonful’s of the frangipane and gently smooth over with a palette knife. Top with the almonds and bake for 35–40 mins or until golden brown and set in the middle. Leave to cool.
• Divide your marzipan into 11 small balls. Mix the icing with 1 tbsp water and drizzle or pipe this over the tart. Arrange the marzipan balls and glace cherries around the edge and lightly brown the tops of the marzipan with a blow torch, if you like. Leave to set then cut into slices.

Easter is one of the biggest moments in the food calendar and if you’re wondering where to buy the best Easter eggs, best hot cross buns and best bakes this year, you’re in the right place. Supermarket shelves are brimming with indulgent chocolate eggs, fruit-packed buns and beautifully decorated seasonal treats, but with so much choice, it can be hard to know what’s really worth adding to your basket.

That’s where the woman&home Easter Food Awards 2026 come in. Our expert panel has tasted more than 100 products from leading supermarkets and artisan brands to bring you the ultimate edit of the best Easter treats to buy this year.

Whether you’re searching for a luxury showstopper, a budget-friendly crowd-pleaser or a thoughtful Easter gift, we’ve done the hard work for you. Consider this your definitive guide to the best Easter buys for 2026.

The best Easter eggs, as chosen by woman&home food editors

Because good chocolate should be for everyone. This extra-thick beauty weighs in at over a kilo and is brimming with rich dark and nutty vegan milk chocolate. A true showstopper that’s perfect for sharing with friends and family.

Jen Bedloe, Group Food Director said, “This is one of the best vegan Easter eggs we’ve ever tasted and it definitely has the wow factor!”

One for savoury-leaning chocolate fans. Creamy milk chocolate is paired with crunchy, lightly salted corn for a playful contrast of textures and flavours that really works.

Rose Fooks, Deputy Food Editor said, “This surprised me in the best way and is a brilliant choice for anyone who loves a sweet and salty combo.”

That classic custard cream flavour you know and love, wrapped up in a giant chocolate-coated egg. A clever blend of nostalgia and novelty that is completely irresistible.

Johanna Mentel, Kitchen Assistant said, “The custard cream notes are spot on and I love the playful design.”

A hand-finished marble masterpiece accompanied with a pouch of fresh chocolates in five indulgent flavours. This chocolate is made fresh, replacing artificial preservatives with British organic fresh double cream.

Lucy Kirkpatrick, Food Writer, said, “You can really tell the quality of the ingredients used to make this artisan egg from the fresh cream flavour and silky smooth texture."

Smooth milk chocolate packed with sugar-shelled mini eggs and zingy popping candy. A colourful crowd-pleaser that’s perfect for kids with a seriously sweet tooth.

Rose said, “The packaging is very cute and the playful popping candy will definitely be a hit with kids of all ages this Easter.”

An indulgent twist on the classic Easter egg that we couldn’t fault. The thick shell hides a sweet-and-salty caramel centre with sticky toffee notes and a Mars bar-style hit.

Jen described this egg as, “indulgent, layered and surprisingly sophisticated!”

A fun, fruity option for those who prefer something beyond plain chocolate. Generously speckled with tangy cherries and raspberries, crack open the egg on the front to reveal two pink Champagne truffles hiding inside.

Jess Meyer, Group Food Editor, said, “I love how the tartness cuts through, preventing it from becoming overly sweet and the hidden truffles are a great touch”

A well-balanced 70% cocoa dark chocolate egg with a subtle hit of sea salt and a satisfying snap. An impressive supermarket standout that delivers on flavour.

Lucy said “This egg is an absolute steal and tastes like it would be far more expensive than it is.”

If you like After Eight’s you will love this egg! The Belgian dark chocolate layered with crunchy mint pieces is both rich and refreshing.

Jo said, “The mint flavour tastes natural and fresh which gives it a more grown-up feel.”

An elevated Easter classic for nostalgia lovers. Lindt’s creamy milk chocolate is given a biscuit twist that keeps you coming back for more, with the iconic Gold Bunny tucked inside, complete with bow and bell.

Rose said, “This has that instantly recognisable creamy Lindt texture that I love, but the added crunch gives it a welcome lift."

Go nuts for this creamy swiss milk chocolate egg enriched with crunchy hazelnut pieces. We loved the six accompanying truffles, each hiding a whole hazelnut at the centre.

Jess said, “I love the fancy truffles! The whole hazelnuts feel extra special and are the perfect accompaniment to the creamy milk chocolate.”

For those who need their coffee fix, this egg combines smooth Belgian milk chocolate with crunchy wafer pieces and a subtle infusion of Arabica coffee.

Jen said, “I am a huge fan of coffee and chocolate and this egg does not disappoint. The crunchy texture also adds an extra little bit of joy in each mouthful.”

Almost too beautiful to eat, this striking egg went down a treat in the test kitchen. Layers of snappy dark chocolate and tart strawberry deliver the unmistakable taste of strawberries dipped in chocolate.

Lucy said, “This is a spectacular looking product that really takes an Easter egg to a whole new level. The flavour is perfectly balanced and really does taste like fresh strawberries!”

A moreish double layer egg of blonde chocolate generously packed with caramelised biscuit pieces and biscuit spread. The flavour profile reminded us of Biscoff which is never a bad thing!

Jess said, “We have tried a lot of biscuit flavoured eggs this year but this one steals the show. a lot have been too sweet but this one is just right.”

Get some serious bang for your buck with this super thick, half milk, half caramel egg that is packed full of truffles, pralines and caramels. Great for the indecisive and we loved that its sleek packaging is 100% recyclable.

Rose said, “It feels generous in every sense - substantial, indulgent and packed with variety, which makes it ideal for sharing if you are willing!”

Best Hot Cross Buns

Perfect plump buns that are packed with sultanas, currants and raisins. We loved their rustic look and zesty lemon peel flavour.

Jen said, “The fruit is evenly distributed and plump, which means every bite feels properly balanced rather than too dough-heavy."

Satisfy your sweet tooth with these outrageously chocolatey buns. Peppered with dark, milk and white chocolate chips that are delicious and melty when toasted.

Lucy said, “These toast beautifully - crisp on the outside while staying soft in the centre, with just the right amount of molten chocolate.”

A show-stopping combination of sweet chocolate and tangy sour cherries. Perfectly balanced, with evenly distributed chips and fruit. A bold new twist we loved. Booths offer several other exciting flavours that we enjoyed.

Jess said, “This is a very elegant flavour profile that works perfectly in a hot cross bun. The other Booths buns were also close contenders!”

Delicately sweetened dough with chunky pieces of salted caramel fudge and rich dark chocolate chips. We loved how traditional these looked, with the choc chips being easily mistaken for currants.

Rose said, “These buns are picture perfect and taste just as good as they look. It’s hard to stop at one.”

An impressively light and fluffy free-from bun, packed with juicy fruit and gently spiced with warming cinnamon.

Lucy said, “The texture of these is impressively soft and light, something that’s often difficult to achieve in free-from baking.”

Best of the rest

An expertly executed simnel cake that is bursting with juicy glacé cherries and spiced vine-fruits, all layered and hand decorated with delicious golden marzipan.

Jen said, “This is an exceptional version of a classic simnel cake. If you don’t have the time to bake one yourself then this is the next best thing. Some that we tried were a bit dry but this one has stayed deliciously moist.”

9 Delicious hand iced chocolate biscuits inspired by classic Faberge eggs. The tin is almost as pretty as the biscuits themselves making this an excellent Easter gifting option.

Lucy said, “The icing detail is so impressive, but the biscuits themself are also a delight thanks to their lovely buttery snap.”

Your favourite caterpillar cake has had an Easter make over! Perfect for a party, this cake is always a crowd pleaser. Decorated with a thick layer of milk chocolate and white chocolate eggs.

Jo said, "It delivers exactly what you want from a party cake, soft sponge, nostalgic flavour and instant smiles.”

How did we test the best Easter buys?

Every product is entered by the supplier and blind-tasted in the woman&home Test Kitchen by our expert food team. Drawing on their collective experience as professional recipe developers, food stylists and food writers, the panel carefully assesses each item to determine the standout winners.

The judging panel is led by Group Food Director Jen Bedloe, alongside Food Editor Jess Meyer, Deputy Food Editor Rose Fooks, Food Writer Lucy Kirkpatrick and Food Assistant Johanna Mentel. As well as flavour, each entry is evaluated on its overall appeal, including texture, appearance, portion size and value for money, to ensure only the very best Easter products make the final list.

Why you can trust us

Our expert reviewers spend hours testing and comparing products and services so you can choose the best for you. Find out more about how we test here.

Screen goddess Sophia Loren once famously quipped, “Everything you see I owe to pasta.” It’s a sentiment many of us can relate to. Quick to cook and endlessly versatile, pasta remains one of the easiest ways to get a comforting, flavour-packed dinner on the table after a busy day.

“These kinds of dishes prove you don’t need complicated ingredients to make something really satisfying,” says our food director, Jen Bedloe. “Pasta is brilliant because it works so well with simple cupboard staples, but small additions – like a splash of vodka in a tomato sauce or toasted breadcrumbs for texture – can transform a quick dinner into something that feels a bit special.”

From a silky tomato vodka pasta to a punchy sardine spaghetti and a comforting green mac ’n’ cheese, these three recipes are quick, hearty, and perfect for easy weeknight cooking.

Tomato vodka pasta

• Serves 4 | Ready in 20 minutes
• Per serving: 659 calories, 25g fat, 15g sat fat, 76g carbs

A deliciously creamy sauce using just a few store-cupboard staples. The vodka helps create the most silky-smooth sauce, but you can leave it out if you prefer.

Ingredients

• 400g rigatoni
• 30g unsalted butter
• 1 banana shallot, diced
• 2 garlic cloves, crushed
• ½ tsp chilli flakes
• 100g tomato puree
• 60ml vodka
• 100ml double cream
• 60g Parmesan, grated
• Basil leaves to garnish

Method

• Bring a pan of salted water to the boil and cook the pasta according to pack instructions. Drain, reserving a cupful of the pasta water.
• Melt the butter in a frying pan over medium heat. Add the shallot with a pinch of salt and cook for 8 mins, until softened. Add the garlic and chilli flakes, and cook for a further 2 mins.
• Add the tomato puree, cook for 2 mins, then stir in the vodka. Cook for a further 2 mins, then stir in the cream and a generous glug of pasta water, seasoning to taste.
• Stir the pasta and most of the Parmesan into the sauce, top with the reserved Parmesan and add the basil leaves to serve.

Sardine spaghetti with garlic crumbs

• Serves 2 | Ready in 20 minutes
• Per serving: 800 calories, 29g fat, 6g sat fat, 91g carbs

Tinned fish adds a budget-friendly boost of omega-3 to this Sicilian-inspired dish. This recipe uses sardines, but it’s great with other tinned fish, too. Try it with mackerel, salmon or even smoked mussels.

Ingredients

• 2 garlic cloves, peeled but left whole
• 2tbsp olive oil
• 50g fresh white breadcrumbs
• 2 x 115g tins sardines in olive oil
• Zest and juice of one lemon
• ¼ tbsp red chilli flakes
• 2tbsp chopped fresh parsley
• 200g dried spaghetti
• Freshly grated Parmesan, to serve

Method

• Crush one clove of garlic and set it aside. Lightly bash the other and put it in a small drying pan, along with the oil. Gently heat for 5 mins, then discard the garlic. Increase the heat to medium, add the breadcrumbs and fry for 5 mins, mixing, until evenly golden. Drain on a paper towel. Set aside.
• Carefully strain the sardine oil from the tins through a fine sieve and reserve. Roughly chop the sardines. Heat the strained oil in a medium frying pan, add the crushed garlic, lemon zest, chilli flakes and some pepper. Cook gently for 5 mins, until the garlic is soft. Add the sardines, lemon juice and parsley and heat through.
• Meanwhile, cook the pasta according to pack instructions. Drain, reserving 50ml of the cooking water, then return both the pasta and the reserved pasta water to the pan.
• Add the sardine mixture to the pasta. Stir over a low heat for 1 min, then divide between two serving bowls. Top with the breadcrumbs and the grated Parmesan.

Green mac ’n’ cheese

• Serves 4 | Ready in 20 mins
• Per serving: 787 calories, 33g fat, 15g sat fat, 83g carbs

A lightened comforting classic with a lemony sauce and plenty of veg. Cooking the pasta in cold water will increase the amount of starch in the water, which helps thicken the sauce.

Ingredients

• 300g macaroni
• 200g frozen peas, defrosted
• 220g spinach, blanched and chopped
• 125g panko breadcrumbs
• Olive oil, for drizzling
• 250g ricotta (for the sauce)
• 125g mozzarella, torn (for the sauce)
• 100g Cheddar, grated (for the sauce)
• Zest 1 lemon (for the sauce)
• 4tbsp green pesto (for the sauce)

Method

• Put the pasta in a pan and cover with cold water. Bring to the boil and cook for 10 mins. Drain, reserving 300ml of pasta water
• Heat the grill to medium. Whisk the sauce ingredients together with the pasta water until smooth. Stir in the pasta, peas and spinach, and season to taste.
• Tip into a baking dish and top with the breadcrumbs and a drizzle of oil. Grill for 5-8 mins until golden.

Spring may be on the horizon, but there's still a definite chill in the air making this a perfect time for a proper one-pot dinner. These comforting classics are hearty, flavour-packed and designed to warm you from the inside out, whether it’s a bubbling spicy chicken pot pie, a creamy smoked seafood chowder or a rich pork goulash that’s been simmering low and slow.

“These are the kinds of recipes that feel generous and satisfying, without being complicated,” says woman&home food director Jen Bedloe. “A well-made one-pot dish builds flavour in layers, and that’s what makes it so comforting. They’re perfect for relaxed weekend cooking and even better when there are leftovers the next day.”

Spicy chicken pot pies

• Serves 4 | Prep 20 mins | Cook 20 mins
• Per serving: 800 cals, 48g fat, 24g sat fat, 44g carbs

A shop-bought curry paste adds maximum flavour with minimal effort. Once assembled, wrap the pies well, then freeze for up to one month. Cook from frozen, adding about 15 mins to the cooking time.

Ingredients

• 320g pack ready-rolled puff pastry
• 3tbsp sunflower oil
• 1 onion, thinly sliced
• 2-3tbsp Thai green curry paste
• 650g skinless chicken thighs, diced
• 2tbsp Thai fish sauce
• 2tbsp caster sugar
• 2tsp cornflour
• 50g button mushrooms, halved
• 250ml coconut cream
• 150g frozen peas, thawed
• 2tbsp chopped fresh coriander
• 1 medium free-range egg, beaten
• Lime wedges, to serve
• You will need:
• 4 x 250ml pie dishes/ramekins

Method

• 1 Cut the pastry into 4 equal rectangles. Using a pie dish as a template, cut from each a circle/oval shape a little larger than the top of the dish. Put them on a baking sheet, cover with a clean tea towel and chill.
• 2 Heat the oil in a frying pan, add the onion and fry gently for 5 mins until soft. Add the curry paste, stirring for 1-2mins, then stir in the chicken and cook for a few minutes until evenly coated.
• 3 Add the fish sauce and sugar. Bring to the boil, cover and simmer for 10 mins. Mix the cornflour with 1tbsp water and add, followed by the mushrooms, coconut cream, peas and coriander. Bring to the boil, stirring, and cook for 2 mins until thickened. Cool for 20 mins.
• 4 Heat the oven to 190C Fan. Divide chicken mixture between the 4 pie dishes. Brush the rim with beaten egg and carefully press on the pastry. Flute around the rim, and pierce the centres with a knife.
• 5 Brush with beaten egg. Bake for 20 mins until the pastry is risen and golden. Serve with lime wedges.

Smoked seafood chowder

A rich and creamy fish stew to warm you up on chilly winter nights. Leftovers will keep in the fridge for 1-2 days. Gently reheat in portions to serve. It works well with mussels, hake and basa fillets too.

• Serves 4 | Prep 10 mins, plus cooling down | Cook 30 mins
• Per serving: 536 cals, 26g fat, 16g sat fat, 24g carbs

Ingredients

• 500g smoked haddock fillets
• 600ml chicken stock
• 300ml full-fat milk
• 2 sprigs fresh thyme, bashed
• 2 bay leaves, bashed
• 50g butter
• 1 onion, chopped
• 2 sticks celery, sliced
• 350g potatoes, diced
• 350g peeled raw prawns, halved if large
• 250ml single cream
• 2tbsp chopped fresh parsley
• Pinch cayenne pepper
• Crusty bread, to serve

Method

• 1 Put the haddock, stock, milk and herbs in a saucepan. Bring to the boil, then simmer gently for 5 mins until the fish is cooked. Remove from the heat and leave to cool. Strain and reserve the poaching liquid. Skin and flake the fish.
• 2 Clean the saucepan and return to the heat. Add the butter, onions and celery, and fry over a medium heat for 5 mins until softened. Add the potatoes and poaching liquid. Bring to the boil, cover and simmer gently for 15 mins, until the potatoes are tender.
• 3 Stir in the prawns and cook for a further 2 mins. Then add the flaked fish, cream and parsley, and heat through for a final 2-3 mins. Season with cayenne pepper and serve with crusty bread.

Pork goulash

• Serves 4 | Prep 30 mins | Cook 1½-2 hourrs
• Per serving: 643 cals, 27g fat, 7g sat fat, 11g carbs

Serve this rich casserole with garlic bread or buttery mashed potatoes. This tastes even better if made ahead. It will keep for 2-3 days in the fridge, and freezes well too. Defrost (if frozen) and gently reheat until piping hot to serve.

Ingredients

• 1.5kg pork shoulder, cut into 3cm cubes, trimming and discarding any gristle or chunky fat
• 4tbsp olive oil
• 2 onions, sliced
• 1 red pepper, diced
• 2 garlic cloves, crushed
• 1tbsp smoked paprika
• 2tsp dried oregano
• 1tsp caraway seeds
• 1tsp grated lemon zest
• 1ltr beef stock
• 3tbsp tomato puree
• 2tbsp chopped fresh parsley
• Garlic bread, to serve

Method

• 1 Season the pork. Heat half the oil in a casserole dish. Fry pork, in batches, for 5 mins until browned on all sides. Set aside on a plate.
• 2 Add the remaining oil to the casserole and fry the onions, pepper and garlic for 10 mins until softened. Stir in the paprika, oregano, caraway seeds and lemon zest, cooking for a further 1 min.
• 3 Return the pork to the pan with the beef stock and tomato puree; season. Stir, then bring to a boil, cover and reduce the heat to a low simmer for 1½-2 hrs, until the pork is tender and the sauce thickened. Stir in the parsley, and serve with garlic bread, if liked.

It’s almost Shrove Tuesday, which means one very important decision: are you going to totally indulge or keep things a little lighter (while still feeling like a treat)? This year, we’re serving up two very different but equally tempting pancake ideas.

On one hand, there’s the ultimate banoffee-style pancake stack. A delicious mix of fluffy cocoa pancakes with whipped cream, sliced bananas, salted caramel and chopped Crunchie bars for extra crunch. It’s rich, nostalgic and unapologetically indulgent.

On the other hand, a colourful pancake board that feels generous but balanced. With homemade granola, fruit compote, Greek yogurt and berries, it’s ideal for feeding a crowd. It’s lighter, fresher and still feels special, with plenty of mix-and-match toppings.

Both are easy to pull together and guaranteed to make Pancake Day feel like a real occasion, say Food Director Jen Bedloe. "Why not treat yourself to the layers of chocolate and caramel on Shrove Tuesday - and the fruit and granola platter for a weekend brunch? It's the best of both worlds."

Banoffee pancake stack

• Serves 4-6 | Ready in 40 mins
• Per serving (based on 6): 673 cals, 41g fat, 24g sat fat, 61g carbs

Ingredients

• For the pancakes:
• 225g self raising flour
• 25g cocoa powder
• 75g caster sugar
• 4 medium free-range eggs, separated
• 300ml buttermilk
• 30g butter, for cooking
• For the rest:
• 300g double cream, softly whipped
• 2-3 bananas, sliced
• 4-5tbsp salted caramel
• 2 x 32g Crunchie bars, chopped

Methods

• 1 For the pancakes, sift the flour and cocoa into a large bowl. Whisk in the sugar, egg yolks and buttermilk until smooth.
• 2 In a separate clean bowl, whisk the egg whites to stiff peaks. Gently fold into the batter in 2 additions, until just combined.
• 3 Melt a little butter in a large frying pan over medium heat. Add 2-3 ladlefuls of the batter to the pan (about 60ml each). Cook for 2 mins until bubbles appear on the surface, then flip and cook for a further 2 mins, until cooked through. Repeat with the remaining batter, to make about 12-16 pancakes.
• 4 Serve the pancakes stacked up (2-3 per person), layered with the cream, banana, caramel and chopped Crunchies.

Pancake board

• Serves 6-8 (Makes 16 pancakes) | Ready in 45 mins, plus resting the batter
• Per serving (based on 8): 500 cals, 17g fat, 6g sat fat, 76g carbs

INGREDIENTS

• For the granola:
• 1tbsp vegetable oil
• 75ml maple syrup
• 150g rolled oats
• 50g nuts and seeds; we used a mixture of hazelnuts, pistachios and pumpkin seeds
• 2tbsp cocoa nibs
• 1tbsp demerara sugar
• Pared zest ½ orange
• 4tbsp dark chocolate chips
• For the compote:
• 400g forced rhubarb, cut into 2cm chunks
• 200g strawberries, hulled and cut into wedges
• 150g golden caster sugar
• 1 star anise
• For the pancakes:
• 250g self-raising flour
• 25g caster sugar
• 300ml semi-skimmed milk
• 1 medium free-range egg
• To serve:
• Strained Greek yogurt, maple syrup, chopped pistachios and mixed fresh berries

Method

• 1 Heat the oven to 170C Fan. For the granola, mix the oil, maple syrup, oats, nuts, seeds, cocoa nibs, sugar and orange zest with a pinch of sea salt. Tip on to a lined tray and bake for 15 mins. Set aside to cool, then break into chunks and toss in the chocolate chips.
• 2 Put the compote ingredients in a medium pan. Bring to the boil, turn down the heat and simmer for 8 mins until the rhubarb is just tender. Set aside to cool.
• 3 For the pancakes, melt the butter in a frying pan, then set aside to cool. Put the flour and sugar in a large mixing bowl with a pinch of salt. Mix the milk and egg in a measuring jug, then quickly whisk into the flour to make a smooth batter. Whisk in the melted butter, then set aside for 30 mins to rest.
• 4 Reheat the frying pan on medium heat. Add a touch more butter and, when it starts to sizzle, add serving spoon-sized dollops of batter, in batches, spreading to a 7-8cm circle. Cook for 2–3 mins until you see bubbles, then flip and cook on the other side until golden and springy.
• 5 Stack the pancakes on a plate, cooking until all the batter is used up. Keep them warm in a low oven until ready to serve.
• 6 Arrange the warm pancakes on a large board and serve with the granola, compote, yogurt, maple syrup, pistachios and berries.

With another dreary, not-so-dry, January finally over, we are all in need of something to look forward to - and if that can’t quite be spring, let it be Valentine’s Day. Whether you’re planning a romantic dinner for two, or simply want to enjoy a more decadent meal without the stress of making restaurant reservations, we’ve found some dine-in options that have us head over heels.

We gathered samples from the nation’s top supermarkets and meal kit providers for Valentine’s Day, some as easy as popping in the oven, giving you as much quality time as possible. One of our favourites might be a pleasant surprise, coming in at only £5-6 a portion, ideal if you’re looking to save money without missing out on a romantic dinner.

Turn on some soft jazz music and light a couple of candles, then get your dinner ready in the privacy of your own home, with our tried and tested picks for a dine-in meal.

1 Dishpatch - Cafe Murano Menu Dishpatch

• The box includes all components to serve:
• Rosemary focaccia
• Nocellara olives
• Mushroom & truffle arancini
• Ricotta, beetroot, orange, toasted hazelnuts in Moscatel vinaigrette
• Bistecca alla Fiorentina
• Rosemary potatoes
• Salsa verde
• Chocolate olive oil cake, crème fraîche, pistachios
• £128 for 2
• Available for delivery on 13th & 14th February, orders close at 4 PM the day before the delivery date.
• Best for: Chef-prepared meal kit box

Why we love it: If you’re looking to seriously impress, this is a guaranteed win. The ingredients were top quality, and the whole experience felt like eating at a fine dining restaurant in Italy. With no chopping boards and minimal washing up (a Valentine’s Day win in our book), the entire menu was ready in just 50 minutes.

Food writer Lucy says: “Delivered straight to your door, this strikes the ideal balance between rolling up your sleeves and having fun in the kitchen without any of the stress or mess.”

Dishpatch

2 Pasta Evangelists Lobster, crab & prawn ravioli

• What you get in the box: Fresh pasta, sauce, and garnish. Ravioli: from £9.75, Bolognese: from £8
• Free delivery over £25
• Best for: Best mid-range almost effortless meal prep

Why we love it: This had our hearts racing as the smell of lobster and crab drifted around the kitchen, paired with a basil and tomato sauce. The ravioli is sure to be a hit, but you can pick from vegetarian and meaty pasta dishes with generous portions that are easy to prepare, so you can focus on quality time together.

We also tried the Bolognese ragu with egg tagliatelle, providing a rich, savoury flavour. Slow-cooked and simmered in wine, this is arguably the classiest comfort meal to enjoy at home this February.

Deputy Food editor Rose said, “How easy was that? And such a good portion size. With the different options, it’s like eating at a restaurant.”

Pasta Evangelist

3 Co-op Valentine’s Dine in Deal

• Premium main course, two sides, and a bottle of fizz or soft drink for two.
• £10 for Co-op members, £12 for non-members
• Available in stores and online between 4th and 17th February
• Best for: Affordable steak night in

Why we love it: We couldn’t believe the price considering what you get in this deal. Spoiler: it’s a premium main course, two sides and a bottle of fizz or soft drink for two, at only £10! With gastro-pub-inspired dishes comprising nine mains and six sides, you’ll be spoilt for choice.

Coop’s British Angus Rump Steaks, complete with heart-shaped truffle and black garlic butter, give a beautifully deep, smoky flavour. Coupled with cheesy Dauphinoise potatoes and Seasonal vegetables with a basil dressing, the meal is simply divine.

Food editor Jess Meyer really rated this cute package, “What a great deal, you get so much for your money!”

Co-op

HOW DID WE TEST THE BEST VALENTINE’S DINE IN DEALS?

Each item we taste is entered by the supplier and is sampled in the Test Kitchen by a panel of experts from the Food Team. Using their experience as professional recipe developers, food stylists and writers, the team taste each sample to decide which ones are really worth it for you and your other half. We evaluated each entry on taste, portion size, ease of preparation, visual appeal, and ultimately cost.

The tasting took place at our foodie epicentre, the Woman & Home Test Kitchen in Winnersh. Using their professional knowledge in all things food, you can trust our team to give you a genuine review of the top entries. This month, we spent hours testing a whole range of products from luxurious starters to sumptuous desserts, with a couple of real showstoppers in between.

The panel is led by Group food director Jen Bedloe, assisted by Food editor Jess Meyer, Deputy food editor Rose Fooks, Food writer Lucy Kirkpatrick and Food assistant Jo Mentel.

Crowded restaurants, rushed service, and eye-watering set menus can take the shine off Valentine’s Day. Cooking at home, on the other hand, lets you set the pace, choose flavours you genuinely love, and spend the evening focused on each other.

This relaxed three-course menu is designed for exactly that. It feels indulgent without being complicated, with dishes that can be prepped ahead, finished quickly, and served straight to the table with minimal stress.

“A successful romantic meal isn’t about showing off, it’s about flow,” says food director Jen Bedloe. “Choose recipes that give you breathing space, balance richness with freshness, and save anything theatrical for the end, so you can enjoy the evening rather than rushing through it.”

From a shareable starter to a comforting main with classic sides, finished with a nostalgic dessert that’s perfect for lingering over, this menu delivers restaurant-level satisfaction with the comfort and intimacy only home cooking can offer.

Starter - Baked Camembert with hot honey

• Serves 2 | Prep 15 mins | Cook 30 mins
• Per serving: 376 cals, 23g fat, 14g sat fat, 22g carbs

INGREDIENTS

• 1 whole Camembert cheese (about 200g), the top scored in a criss-cross pattern
• Toasted sourdough, pickles, crudité veggies (chicory, radicchio, carrots, cucumber) and charcuterie, to serve
• For the hot honey:
•  100g runny honey
• 1 small garlic clove, crushed
• 1tbsp chilli flakes
• 1tbsp white wine vinegar
• 1 thyme sprig, plus extra leaves to garnish

METHOD

• 1 Heat the oven to 160C Fan. Put the honey ingredients in a small pan and gently simmer for 2-3 mins until fragrant.
• 2 Put the cheese in a snug-fitting dish. If it comes in a wooden box, you can bake it in that, removing any packaging or labels first. Drizzle over 2tbsp of the honey mix, top with the thyme sprig and bake on a tray for 25-30 mins until golden and bubbling.
• 3 Drizzle the cheese with another 1tbsp of the honey and serve while still hot, with toasted sourdough, plenty of colourful crudités, pickles and charcuterie, and garnished with thyme leaves.

Main course - Herby chicken Kyivs

• Serves 2 | Prep 20 mins | 20 mins cook
• Per serving: 580 cals, 32g fat, 19g sat fat, 15g carbs

INGREDIENTS

•  2 skinless chicken breasts
• 50g unsalted butter, softened
• 3 garlic cloves, crushed
• 50g finely chopped soft herbs (we used parsley and tarragon)
• Zest 1 lemon
• 50g Parmesan cheese, finely grated
• 4-5tbsp plain flour, seasoned, for dusting
• 1 medium egg, beaten
• 50g dried breadcrumbs (we used Japanese panko for extra crunch)

METHOD

• 1 Use a small, sharp knife to make a small incision in the side of each chicken breast, at the thickest part. Wiggle the knife to create a pocket through the middle of the breast, being careful not to go all the way through. Season well with salt and pepper.
• 2 In a small bowl, beat together the butter, garlic, herbs, lemon zest and half the cheese. Season well, then divide between the chicken, stuffing into the pockets.
• 3 Dust the chicken with flour, then coat in egg. Mix the breadcrumbs and remaining cheese and coat the chicken, pressing to make sure they are fully covered. Secure holes with toothpicks (to stop the butter leaking out), put on a tray and chill until ready to cook (up to 1 day ahead).
• 4 Heat the oven to 180C Fan. Heat 2cm of oil in a large frying pan until it shimmers. Fry the Kyivs on both sides until golden, then put on a baking tray and bake for 15 mins until cooked through.
• 5 Rest the Kyivs for 5 mins, then serve with the creamy mash and warm bean salad.

Creamy pomme puree

• Serves 2 | Prep 15 mins | Cook 20 Mins
• Per serving: 480 cals, 24g fat, 15g sat fat, 55g carb

INGREDIENTS

• 550g floury potatoes, peeled, cut into large, even chunks
• 100ml single cream
• 100ml whole milk
• 30g salted butter
• 2 garlic cloves, bashed
• 2 thyme sprigs
• 1-2tsp truffle oil (optional)

METHOD

• 1 Put the potatoes in a large pot and cover with water. Season with salt and bring to the boil. Cook for 15 mins. Drain and set aside in the colander to steam-dry for 5 mins.
• 2 While the potatoes cook, put the cream, milk, butter, garlic and thyme in a pan and bring to a simmer, then set aside for 10 mins.
• 3 While the potatoes are still hot, mash until smooth, then return to the pot. Gently warm the cream mixture again, discarding the garlic and thyme, then mix with the potato. Season well with salt and stir in a drizzle of truffle oil, if using.

Green beans with almonds

• Serves 2 | Prep 5 mins | Cook 10 mins
• Per serving: 150 cals, 11g fat, 2g sat fat, 5g carbs

INGREDIENTS

• 200g fine green beans, trimmed
• Knob unsalted butter
• 30g flaked almonds
• 1 shallot, finely sliced
• 1 garlic clove, crushed
• 1tsp Dijon mustard
• Zest and juice ½ lemon

METHOD

• 1 Cook the beans in a pot of salted boiling water for 2-3 mins until just tender. Drain, and refresh under cold water.
• 2 Meanwhile, melt the butter in a large frying pan and add the almonds. Cook, stirring, for 5-6 mins until golden and toasted. Add the shallot and cook for 2 mins until softened, then add the garlic and cook for 1 min. Stir in the beans, mustard and lemon juice.
• 3 Toss over a low heat until the beans are warmed through, then season with salt and pepper to taste. Top with the lemon zest to serve.

Dessert - Rhubarb and gin crêpes Suzette

• Serves 2 | Prep 15 mins | Cook 20 mins
• Per serving: 702 cals, 22g fat, 10g sat fat, 82g carbs

INGREDIENTS

• 3 large oranges, zest of 1, juice of 3
• 80g caster sugar
• 1tsp vanilla bean paste
• 120ml gin (we used rhubarb flavoured)
• 2-3 stalks rhubarb, trimmed, sliced into 3cm lengths
• 30g unsalted butter
• 4 crêpes (shop-bought or homemade)
• Whipped cream or ice cream, to serve

METHOD

• 1 In a large frying pan, combine the orange zest and juice, sugar, vanilla and gin. Stir over a medium heat until the sugar dissolves, then add the rhubarb. Cover and cook over a low heat for 5 mins until the rhubarb is tender but holding its shape.
• 2 Remove the rhubarb with a slotted spoon, leaving the liquid behind, and set aside. Increase the heat to high and simmer the liquid until reduced to a syrupy consistency (about 5 mins). Add the butter, stirring until it melts. Taste and adjust with more sugar if needed.
• 3 If using shop-bought crêpes, warm them according to pack instructions to make them more pliable, then fold into triangles and add to the pan, flipping to coat in the sauce. Warm over a low heat for 1-2 mins, then serve with the poached rhubarb and lightly whipped cream or ice cream.

There’s nothing quite like the comforting aroma of fresh coffee – and these indulgent coffee and cream puddings are the perfect way to take your mid-morning ritual to the next level. From creamy, nutty tiramisu to a rich espresso cheesecake and a no-churn caramel ice cream, these recipes turn your favourite cup of coffee into something special.

Whether you’re hosting a catch-up with friends or simply want to elevate your everyday brew, these desserts promise an instant pick-me-up. And if you needed another reason to indulge, research shows coffee has some surprising health benefits – especially when brewed well. So for your smoothest sip yet, take a look at our guide to the best coffee machines and make every cup (and every dessert) taste that bit better.

1. Amaretti tiramisu

A nutty twist on the Italian classic, you’ll love the layers of Frangelico cream and crunchy almond biscuits. For a stronger coffee flavour, swap the Frangelico for a coffee liqueur, or swap the amaretti for classic savoiardi biscuits. It’s a no-cook dessert that looks impressive yet takes just 30 minutes to prepare – ideal for effortless entertaining

• Serves 6-8
• Prep 30 mins, plus chilling | No cook
• Per serving (based on 8): 567 cals, 39g fat, 20g sat fat, 37g carbs

Ingredients

• 3 medium free-range eggs, separated
• 120g soft light brown sugar
• 4tbsp Frangelico (hazelnut liqueur)
• 500g mascarpone
• 1tbsp vanilla bean paste
• 150ml strong espresso coffee, cooled
• 300g hard amaretti biscuits
• 2-3tbsp cocoa powder
• You will need:
• 6-8 serving glasses, or
• 1 large dish

Method

• 1 Using an electric mixer, beat the egg yolks, half the sugar and 2tbsp Frangelico in a large bowl until thick and pale. Add the mascarpone and vanilla bean paste, and beat again until smooth.
• 2 In a separate clean bowl, whisk the egg white and remaining sugar to firm peaks, then fold this into the mascarpone mixture in 2-3 additions.
• 3 Mix the coffee and remaining Frangelico in a bowl. Dip half the amaretti in the coffee mixture, turning to soak, then arrange in the bottom of the glasses (2-3per glass), or large serving dish. Spoon over half the mascarpone mixture; dust liberally with cocoa powder. Repeat with the remaining amaretti and mascarpone mixture, then cover and chill for at least 2 hrs, or ideally overnight.
• 4 When ready to serve, dust the tiramisus with more cocoa powder and enjoy.

2. Espresso cheesecake

This baked dessert is a triple-layered treat for coffee lovers – a mocha biscuit base, a creamy latte-style filling, and an espresso syrup to drizzle over just before serving. It’s make-ahead friendly (up to two days in advance), and slowly cooling the cheesecake gives you that perfect, crack-free finish. It’s a no-cook dessert that looks impressive yet takes just 30 minutes to prepare – ideal for effortless entertaining.

• Serves 10-12
• Prep 20 mins, plus chilling | Cook 1 hr 30 mins, plus cooling and chilling
• Per serving (based on 12): 541 cals, 37g fat, 22g sat fat, 41g carbs

Ingredients

• For the base:
• 200g dark chocolate digestives
• 1tbsp ground coffee
• 1tbsp cocoa powder
• 1tbsp caster sugar
• 60g butter, melted
• For the filling:
• 1tbsp instant espresso powder
• 1tbsp cornflour
• 500g ricotta
• 500g cream cheese
• 250g golden caster sugar
• 4 medium free-range eggs
• 2tbsp vanilla bean paste
• For the syrup and topping:
• 80ml strong brewed coffee 80g soft light brown sugar, plus
• 1tbsp
• 300ml double cream, chilled
• 2tbsp vanilla bean paste
• You will need:
• 22cm loose-bottom/springform cake tin, greased, the base lined with baking paper

Method

• 1 For the base, whizz the digestives, coffee, cocoa powder and sugar in a food processor, to fine crumbs. Add the melted butter and whizz again to combine. Firmly press the mixture into the lined tin in an even layer, then chill for 15 mins.
• 2 Heat the oven to 160C Fan. Bake the chilled base for 20 mins until dry to the touch then set aside to cool completely. Reduce the oven to 140C Fan.
• 3 For the filling, in a small bowl, mix the coffee powder and cornflour with 2tbsp just-boiled water. Put the ricotta, cream cheese, sugar, eggs and vanilla bean paste in a clean food processor bowl, and whizz until smooth and creamy.
• 4 Add the coffee mixture and whizz again to combine, then pour the mixture over the cooled base and level the top. Put the tin on a baking tray and bake for 1 hr 10 mins, until set around the edges, with a slight wobble in the centre. Turn off the oven and leave the cheesecake to cool inside for 1 hr, with the door slightly ajar, then transfer to the fridge and chill for at least 4 hrs, or overnight.
• 5 Meanwhile, for the syrup, combine the strong coffee and 80g brown sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then increase the heat and boil for 3-4 mins, until the mixture thickens to a syrupy consistency. Set aside to cool.
• 6 When ready to serve, whip the chilled cream, the 1tbsp brown sugar and the vanilla bean paste to soft peaks. Pile on to the cheesecake and drizzle over some of the coffee syrup. Slice and serve with the remaining syrup.

3. Coffee and caramel ice cream

Proof that indulgence can be effortless. With just five ingredients, this no-churn ice cream swirls together espresso and salted caramel for a luscious, marbled finish. The double cream and condensed milk create a velvety texture without the need for an ice cream maker, while a splash of cream liqueur adds a decadent touch. For a slightly fancier finish, top with broken shards of nutty praline.

• Serves 6-8
• Prep 10 mins, plus freezing (no cook)
• Per serving (based on 8): 581 cals, 49g fat, 30g sat fat, 29g carbs

Ingredients

• 600ml double cream
• 397g tin sweetened condensed milk
• 3tbsp instant espresso powder
• 3tbsp cream liqueur such as Baileys or Amarula (optional)
• 150g salted caramel spread (we used Bonne Maman)
• Waffle cones, to serve (optional)
• You will need:
• 1.5l-capacity freezer-safe container

Method

• 1 Put the cream, condensed milk, espresso powder and liqueur, if using, into a large chilled bowl. Using an electric mixer, whisk to soft billowy peaks.
• 2 Pour half the cream mixture into the container, then drizzle over half the salted caramel. Use a blunt knife to lightly marble, then top with the remaining cream mixture. Dollop over the remaining salted caramel and lightly swirl to create a marbled effect.
• 3 Cover and freeze for at least 4 hrs, or overnight, before scooping to serve.

4. Chocolate affogato

A scoop (or two) of rich chocolate ice cream meets a shot of hot espresso and a dash of amaretto, melting into a smooth, mocha-like pool. Ready in five minutes, it’s perfect for an after-dinner pick-me-up or a solo afternoon treat.

• Serves 1
• Prep 5 mins (no cook)
• Per serving: 176 cals, 9g fat, 5g sat fat, 13g carbs

Ingredients

• 1-2 scoops chocolate ice cream
• 1tbsp amaretto (or your favourite liqueur)
• 50-80ml strong coffee
• You will need:
• 1 heatproof glass

Method

• 1 Put 1-2 scoops of ice cream in the glass, then return to the freezer while you prepare the coffee – a large shot of espresso or strongly brewed percolator coffee is ideal.
• 2 Pour the amaretto over the ice cream, then pour in the hot coffee. Mix and serve immediately, while the ice cream is still a little frozen, and the coffee is warm.

The golden rules of a great brew

You don’t need to be a barista to make great coffee at home.

• 1 Pick your bean (and roast)
  As a general rule, if you take your coffee black, go for a light-medium roast, or a medium-dark roast if you prefer a drop of milk. The bean variety and origin also influence the flavour, so check the tasting notes. We like buying from small-batch roasters, who tend to offer better quality and a fresher product.
• 2 Fresh is best
  Beans go stale quite quickly, and ground coffee even faster, losing those rich flavours and aromas within weeks of roasting. Store it in an airtight container, use within a month of the roasting date, and if you have a grinder, prepare it as needed.
• 3 Mind your grind
  The coarseness of the grounds affects the strength and flavour of your brew, so pick according to your equipment. Choose finely ground coffee for espresso-style machines, a coarse grind for a cafetière, and something in-between for filter methods.
• 4 Watch the water temperature.
  Most coffee machines will take care of this for you, but if you use a cafetière or filter method, the sweet spot is about 90-95C, so let the water cool for a minute before brewing to avoid an overly bitter flavour. Also, heat your milk and warm your cup with a splash of hot water while your coffee brews – this helps it stay hotter for longer, and improves the aromas and flavour.
• 5 Take time choosing your equipment.
  When it comes to brewing, there’s a perfect machine for every budget and level of enthusiasm.

Recipes and food styling; Jess Meyer
Photos: Kate Whitaker
Props: Davina Maji

After the merriment of Christmas comes the cold, cold January - often a tough month for many, and that might result in a lack of motivation to cook and eat well.

If the cold days and colder nights have you in need of a hearty feast, there are a few great options to consider, including Clodagh McKenna’s winter soup for a light alternative and the surprisingly simple dish Mary Berry says has the "perfect kick" for a winter’s day.

Mary has re-shared her recipe for the most mouth-watering slow-cooked beef casserole with horseradish and mustard that doesn’t need much effort to cook up - and only requires five core ingredients, excluding a few seasonings and thickeners.

Follow Mary’s simple recipe and within a couple of hours, you can have a recipe that transforms a topside joint of beef into a tender, flavour-packed roast with a golden crust - and it goes perfectly with seasonal veg and mash.

Hungry? Thought so. Let’s get on with the recipe…

Starting with the beef, Mary fries around 1.5KG of lean, stewing steak until it’s brown. As it’s a lot of meat, she does it in smaller batches.

Moving it about as it browns, Mary shares that it gives it the extra flavour and seals the meat in.

Once you’ve got the meat nice and brown - and if there’s a crust forming at the bottom of your pot, even better, Mary says - take the meat out, plate it up and leave to one side.

Next, add three roughly chopped onions and six cloves of crushed garlic into the pot you just fried the beef in, and pour in 300ml of beef stock.

Mary thickens the casserole with a mixture of 50g of flour and 300ml of white wine, before adding the meat back in.

For flavour, add three tablespoons of Worcester sauce before leaving the pot on a very low heat and cook until the meat is almost tender, which Mary suggests is about two hours.

After this time, add in 300 grams of chestnut mushrooms and leave to simmer for another 30 minutes.

The real trick and Mary’s secret ingredient for a kick that is "perfect for a winter’s day" is what comes next - a mixture of three tablespoons each of Dijon mustard and horseradish cream. Add it to the pot as it finishes simmering.

When you’re ready to serve, plate alongside a hearty dollop of mashed potatoes and seasonal vegetables.

Cocktails are a tricky thing to ace at home, but adding them to a menu is one of the best ways to host a memorable dinner party. With that in mind, we’re always looking for ways to elevate our at-home cocktails and get them tasting just as delicious as those made by the pros – and we’ve found an unusual way to do just that with Margot Robbie’s 'secret' cocktail ingredient.

Revealing her secrets for making perfect cocktails at home, former bartender and Hollywood actress Margot Robbie has revealed the 'secret ingredient' she adds to every cocktail to make them 'taste better'.

In an interview with British Vogue, she revealed her secret is adding 'saline solution' to every cocktail recipe.

'It’s just salt and water,' Margot explained. 'You put a couple of drops of saline in any of your cocktails and they’ll taste better.'

'Like the way you would salt meat and, you know, if you’re going to cook a steak and you salt the steak and then the steak tastes better, it’s kind of like that but for cocktails,' she added.

While Margot was making a martini, which is a relatively savoury drink that can benefit from a salty touch, adding a dash of saline solution to even the sweetest of cocktails can elevate their flavour.

It’s a trick we’ll be using to heighten the taste of all our favourite celebrity and royal approved cocktails, with her saline solution being easily made by dissolving high-quality salt in boiling water, then letting it cool before adding a few drops to your drink of choice.

Drinks experts in the comments of Margot’s Instagram video were quick to call her out for revealing an expert secret, with even the chairwoman of the International Wine & Spirit Competition saying, 'Uh oh. Our secret’s out'.

If you’re not quite ready to give up that festive feeling just yet, but you also want to move away from heavy leftovers and party food, Nigella Lawson’s breakfast trifle might just be the perfect compromise.

The cooking icon shared the recipe to her breakfast trifle with her social media followers, and she describes the dish as "simple, celebratory and, unlike me, first thing in the morning, full of zingy brightness."

So far, so relatable. But do you need to be an expert in the kitchen to get this right?

According to Nigella, no. It "involves no more than a little laid-back layering-up" but "creates something utterly luscious."

The only thing to take note of is you’ll need to prep this at least a night in advance, with some steps taking place the night before you plan to wake up with a hearty serving of trifle in the morning.

Luckily, as Nigella explains, these steps - including "the steeping sponge fingers and festively flavoured fruit can be left out in the kitchen overnight" - which is perfect if your fridge is still overflowing with festive food and leftovers.

What you’ll need to make Nigella’s breakfast trifle:

• 8 sponge fingers (plus extra if needed)
• 300 grams frozen mixed berries
• 50 grams pomegranate seeds (or replace with 50g/ ½ cup more of the frozen berries)
• 1 - 2 clementines
• 35 grams fine-shred marmalade (or jam of your choice)
• 150 grams 10%-Fat Greek yoghurt
• 150 grams double cream
• 25 grams fine-shred marmalade (or jam of your choice)

Additional ingredients are optional and can be sprinkled over the top of the finished trifle. These can include chopped pistachios or flaked almonds (or any other nut of your choice), muesli or granola, and more pomegranate seeds.

To make the trifle, the night before, get out a bowl and line the base with sponge fingers. Nigella lies them sugary side up, but says it doesn’t matter.

Nigella also suggests using a glass bowl so you can see the layers and the trifle in action.

Next, measure the frozen berries and pomegranate seeds into a bowl big enough to stir them in without them jumping out and escaping. Finely grate the zest of one clementine over.

Using a very sharp knife (or else you’ll lose too much juice on the cutting board) halve the now-bald clementine and squeeze the juice over the sponge fingers. You’ll need around 30ml, which is about two tablespoons, so use the second clementine to add more juice if the first doesn’t yield enough.

Another top Nigella tip: a Mexican elbow juicer is best suited to this satisfying task.

Add the marmalade or jam to the bowl of frozen fruits and stir gently but well to mix, then top the sponge fingers with it all. Cover and leave in a cold place overnight - but not the fridge - until the next morning.

The morning after, whisk together the yoghurt, double cream and 25g (or one tablespoon) marmalade or jam until you have soft peaks; don’t whisk until it’s thick to the point of stiffness or it’ll be difficult to spread, and less luscious to eat.

Spoon and spread this mixture gently over the fruits, then scatter the chopped nuts over the cream, along with a few pomegranate seeds; or replace both with a little of your favourite muesli or granola if you prefer.

Once it’s made, what’s even better is you should be able to store this in the fridge for around two days, so you’ll get a couple of luscious breakfasts out of it.

The Christmas season is in full swing and that means it's time for treats.

While there’s plenty of tips to help out with the bigger dishes, having a quick and easy sweet treat to fall back on is always a useful card to have up your sleeve.

And thanks to an old Instagram post from Reese Witherspoon - who has previously shared recipes and lessons in Southern hospitality in her own cookbook - there’s the "simplest thing" that you might just become obsessed with, whether it’s something to enjoy yourself or to impress any unexpected guests with.

In a post from 2022 (which now appears to be deleted, but fans on TikTok and other platforms have resurfaced to recreate the recipe themselves), Reese explained, "Okay, I saw this recipe in Southern Living. It's cracker toffee and it's the simplest thing."

Reese’s sweet treat needs just five ingredients - saltines, butter, brown sugar, chocolate chips, and candy cane bites. Anyone wanting to make this in the UK can switch out saltines for a simple sea salt cracker.

To make the treat, Reese explained, "You put down the crackers [lining them on a baking tray], you make a caramel sauce out of brown sugar and butter" and then after slathering your sauce over your arranged crackers, "you bake it for 15 minutes".

After the crackers and sauce have baked, you sprinkle on a generous serving of chocolate chips and Christmas candy cane parts, and it’s ready to eat.

If you fancied adding your own flair to the treat, you could try sprinkling on other flavours or toppings. Edible glitter might make it a statement dessert for any parties you’re attending, or you could experiment with flavours like cinnamon, chilli flakes or anything that you feel could pair well.

After posting the recipe originally in December 2022, when she was helped by her youngest son, Tennessee, she wrote (per the Daily Mail), "Easiest holiday treat recipe EVER!! A new family favorite."

If this has given your sweet tooth the taste for more, there's plenty of other simple, sweet recipes to try out, from three comforting jam-filled bakes to chocolate coffee brownie mince pies.

Christmas pudding is rich, often boozy and usually made well ahead of Christmas Day, which naturally raises questions about how long it actually keeps. According to baking expert Juliet Sear, Christmas pudding is far more forgiving than people often assume, as long as it’s made and stored properly.

Juliet, who regularly appears on ITV’s This Morning, explains that the ingredients themselves help preserve it. With dried fruit, sugar and alcohol all playing a role, Christmas pudding was designed to last, long before fridges were part of everyday life.

How long does a Christmas pudding last?

How long your Christmas pudding keeps fresh depends on the exact contents or recipe. Any pudding using fresh fruit for moisture will go off more quickly, whereas a Christmas pudding soaked in booze with high sugar and dried fruit content will last much longer. Some Christmas puddings, made with dried fruit in the traditional way, are fine to be eaten as much as two years after they were made.

“Christmas puddings don’t tend to go off if they are stored correctly in a cool place”, she says. “Eventually, they may dry out or lose flavour, of course, but the more alcohol the better – if your pudding is soaked in booze, it will stay preserved for a long time.

"Bear in mind if the pudding is alcohol-free, of course, it will last a good while with the sugar content, but it will not last as long without alcohol to preserve it," stresses Juliet..

How can you tell if Christmas pudding is safe to eat?

"If there are any unpleasant smells or signs of deterioration like mould, it's best to avoid them. Put simply, if in doubt, don’t eat anything you’re suspicious of," says Juliet.

If your pudding is shop-bought from last Christmas, say, then make sure it is still sealed. Then, to check whether your pudding is safe, open it up, check that everything looks and smells OK, and if it does, slice a little off the underneath and have a taste. If all is good, cover it and give it a good, long steam before eating.

Keeping your homemade pudding fresh means storing it properly – once you've steamed and completely cooled it, replace the greaseproof paper and tin foil with a fresh set and seal it very tightly before storing it in a cool, dry place – that is not your kitchen. It doesn't need to be in the fridge, but try the garage, for example, or somewhere else cool and not steamy

What's the best way to reheat a stored Christmas pudding?

Aside from microwaving, you can wrap your Christmas pudding in foil and reheat in a low oven. Juliet also recommends using a slow cooker, particularly on Christmas Day itself: “I always find on the big day itself I struggle to offer up a hob ring for my pudding to steam for hours. Since I got my slow cooker, it’s been a lifesaver as I have it turned on out of the way, heating the pudding.”

Nigella Lawson also recommends frying it in butter – and since when did butter ever do anything other than enhance the taste of anything? Just make sure that, whatever your method, your pudding is piping hot all the way through before eating.

What’s the best thing to pour on a Christmas pudding?

If you want to light the pudding on Christmas Day, you will also need to use a high-alcohol-content spirit such as brandy, whisky, or rum. Warm it gently before pouring it into a ladle to light and pour over the pudding.

If you're feeding your Christmas pudding beforehand, you could go down the traditional route with the spirits listed above, or try something more experimental. Juliet says, "Sometimes I do an orange version and add some Grand Marnier or Cointreau; it is down to personal choice." You could try a flavoured gin or even a nod to your favourite cocktails like the classic Negroni.

If you would like an alcohol-free option, you could try soaking your fruit in tea and feeding it with this for added flavour. Juliet suggests a spiced spring tea but you could try something floral like Earl Grey too

Christmas food traditions vary hugely around the world, shaped by climate, culture and customs. While some countries centre celebrations around a formal Christmas Day lunch, others mark the festive season with symbolic dishes, shared desserts or feasts spread across several days.

In the UK, as we already know, it's not Christmas unless we've got a big turkey, stuffing, crispy roast potatoes, a bowl full of sprouts, and all the trimmings for Christmas lunch. But in Iceland, roast lamb is the traditional dish, while in Sweden it's a delicious ham. When it comes to pudding, there are so many wonderful choices, from Canada's cookies to New Zealand's pavlova, Denmark's rice pudding to Jamaica's rum-infused fruit cakes.

From familiar favourites to traditions you may not have come across before, these Christmas foods offer a fascinating glimpse into how different cultures celebrate the festive period.

• 1. Roast leg of lamb in Iceland - The main meal, known as the Yule meal, is traditionally a leg of roast lamb served on Christmas Day. Another speciality is leaf bread, made from thin sheets of dough that are intricately cut, fried and served alongside the meal. Making leaf bread is often a family activity, with patterns passed down through generations.
• 2. Sugar cookies in Canada - Many Canadian families host cookie-baking parties during the festive season, where everyone bakes together and shares recipes. Guests often leave with a mixed batch of cookies, making it as much about togetherness as the food itself.
• 3. Barbecued prawns in Australia - With the sun shining down under, there's only one thing to have on Christmas Day, and that's a BBQ. An Australian Christmas is usually spent around the barbecue with plenty of family and friends for company. Not all Aussies opt for the BBQ, though; some prefer a classic European roast - we can't blame them!
• 4. Rice pudding in Denmark - Most families whip up a 'Ris á la mande', a special rice pudding (traditionally made with milk, rice, almonds, vanilla and whipped cream) served for dessert on Christmas Day. A whole almond is hidden in the pudding, and whoever finds it wins a small gift, known as a mandelgave.
• 5. Cranberry sauce in the USA - Cranberry sauce is an essential part of any American Christmas and Thanksgiving meal. Whether it's shop-bought or homemade, loose or jellied, cranberry sauce is a must on the dinner table, especially if you're serving turkey.
• 6. Apples in China - Giving apples on Christmas Eve has become increasingly popular in China. The tradition comes from the phrase Ping’an Ye, meaning 'Peaceful Night', which sounds similar to the word for apple, ping guo. Apples are often wrapped decoratively and exchanged as gifts.
• 7. Stollen in Germany - Stollen is a fruit-filled bread containing dried fruit and marzipan, dusted with icing sugar. Known as Weihnachtsstollen or Christstollen at Christmas, it dates back to the 15th century and is traditionally given as a festive gift.
• 8. Twelfth Night cake in Mexico - In Mexico, Christmas celebrations extend to 6 January, known as Epiphany or 'El Dia de los Reyes', meaning the day of the Three Kings. Families eat Rosca de Reyes, a ring-shaped cake with a small figure of the baby Jesus hidden inside. Whoever finds it becomes the godparent for the year.
• 9. Caraway seed cake in Ireland - Historically, some Irish households baked individual caraway seed cakes for each family member at Christmas. Although less common nowadays, it's still a regional tradition, enjoyed by many.
• 10. Pavlova in New Zealand - Dessert takes centre stage at Christmas in New Zealand, with pavlova topped with cream and fresh fruit a popular showstopper. Served cold, it suits the warm summer weather perfectly.
• 11. Nougat in Spain - Turrón, a nougat made from honey, sugar, egg whites and almonds, is a Christmas favourite in Spain. Another traditional food served at Christmas is Spanish dry-cured ham, also known as Jamón which sits the head of the dinner table.
• 12. Porridge in Russia - Some people choose not to eat anything and fast on Christmas Eve until the first star has appeared in the sky. People then eat porridge or 'Sochivo', which is a porridge made from wheat or rice and served with honey, fruit, nuts, and seeds. It symbolises unity and prosperity.
• 13. Borscht in Poland - Beetroot soup or 'Borscht' is served as a traditional starter around Christmas time in Poland. It can be served hot or cold and is usually served on Christmas Eve, which is the day most Polish people have their main feast.
• 14. Panettone in Italy - Panettone is the heart of Italy around Christmas time. Packed with candied peel, sultanas, raisins, and many more, this sweet bread is usually about 12-15 cm high and should roughly weigh about 1kg. It's a tear-and-share bread for the whole family to feast on throughout the Christmas celebrations.

• 15. Rum fruit cake in Jamaica - Fruit cake is a big tradition in Jamaica, where they leave the dried fruit to soak in a red wine and rum mix months before Christmas Day, so the cake is extra moist and packed with alcoholic flavours.
• 16. Julekake in Norway - Julekake is a festive bread made with raisins, candied peel and cardamom. It sits alongside other Christmas favourites such as rice pudding and mutton ribs.
• 17. Christmas ham in Sweden - The Swedish Julbord is a Christmas Eve buffet featuring cold meats, fish and cheeses. One of the stars of the show is the Christmas ham, also known as 'Julskinka', which is made by boiling the cut and roasting it in the oven until crisp. This is usually left to cool and then served cold with the rest of the buffet food.
• 18. Baklava in Greece - Roast lamb or pork is often followed by baklava at Christmas in Greece. The filo pastry dessert combines nuts with honey or syrup and is a festive essential.
• 19. Yule log in France - The Bûche de Noël is a chocolate sponge roll decorated to resemble a log. It evolved from the tradition of burning a real Yule log for good luck and is now a Christmas dessert staple.
• 20. KFC in Japan - Surprisingly, eating KFC has become a huge tradition in Japan, with families queuing outside branches to collect pre-ordered buckets booked weeks in advance. The tradition began in the 1970s following a successful marketing campaign, and has stuck ever since.
• 21. Kutia in Ukraine - Kutia is a ceremonial grain dish made with sweetened grains, nuts and dried fruit. Traditionally eaten first on Christmas Eve, it symbolises prosperity and remembrance.

Traditional Christmas cake can feel heavy, boozy - not to mention time-consuming, especially if you are baking close to the big day. Mary Berry’s lighter fruit cake takes just 15 minutes to prepare, skips alcohol entirely, and uses an unexpected ingredient to keep it soft and delightfully moist.

"Instead of soaking fruit for days, this recipe relies on canned pineapple and dried apricots to create a lighter crumb and fresher flavour, says our Food Director Jen Bedloe. "The result is a golden fruit cake that feels festive without being dense - ideal if you’re not a huge fan of traditional Christmas cake, or simply want a quicker alternative."

To make life even easier, there is no feeding, no long maturing time and no need to ice it (unless you want to). It can be made ahead, frozen if needed, or served simply glazed with icing sugar for a relaxed Christmas centrepiece.

Ingredients

• 350g (12 oz) red or natural glacé cherries
• 225g (8 oz) can of pineapple in natural juice
• 350g (12 oz) ready-to-eat dried apricots
• 100g (4 oz) blanched almonds (skins removed)
• Finely grated rind of 2 lemons
• 350g (12 oz) sultanas
• 250g (9 oz) self-raising flour
• 250g (9 oz) caster sugar
• 250g (9 oz) softened butter
• 75g (3 oz) ground almonds
• 5 large eggs
• To decorate:
• Blanched almonds
• Red or natural glacé cherries
• Glacé pineapple (available from health-food shops)
• 100 g (4 oz) sifted icing sugar

Method

• 1) Heat the oven to 140C (160C fan, Gas 3). Grease a 23cm (9 in) deep round cake tin then line the base and sides with a double layer of baking parchment.
• 2) Cut the cherries into quarters, put in a sieve and rinse under running water then drain well.
• 3) Drain and roughly chop the pineapple, then dry the pineapple and cherries very thoroughly on kitchen paper. Snip the apricots into small pieces. Roughly chop the almonds.
• 4) Place the prepared fruit and nuts in a bowl with the grated lemon rind and sultanas and gently mix together.
• 5) Measure the flour, sugar, butter, ground almonds and eggs into a large bowl and beat well for 1 min until smooth.
• 6) Lightly fold in the fruit and nuts, then turn the mixture into the prepared cake tin. Level the surface and decorate the top with blanched whole almonds, halved glacé cherries and pieces of glacé pineapple, if liked.
• 7) Bake in the pre-heated oven for about 2 hours 15 minutes or until golden brown. A skewer inserted into the centre of the cake should come out clean. Cover the cake loosely with foil after 1 hour to prevent the top from becoming too dark.
• 8) Leave to cool in the tin for 30 mins, then turn out, peel off the parchment and finish cooling on a wire rack.
• 9) Mix the icing sugar with a little water, and drizzle over the cake to glaze.

Mary Berry fruit cake tips and expert advice

Towards the end of the cooking time, gently press the top of the cake. It should feel firm and spring back slightly. Insert a clean skewer or knife into the centre at a slight angle. If it comes out clean, the cake is ready. If there is wet batter, cover with foil and return to the oven.

"A cracked top usually means the oven temperature was too high", adds Jen. "This causes the outside to set before the centre has finished baking. Not all ovens are completely accurate, so an oven thermometer can help.

"If the appearance bothers you, cover with marzipan and icing, or simply glaze with warmed apricot jam for a tidier finish."

For a simple finish, glaze the cake with icing sugar as in the recipe. For extra shine, brush with warmed apricot jam. You can also decorate with nuts and glacé fruit, or cover with marzipan and icing for a more traditional look.

This cake freezes well as long as it is not iced. Wrap it tightly in baking parchment and foil, then freeze for up to two months. Defrost overnight at room temperature before decorating or serving.

If there's anyone whose advice is worth taking when it comes to cooking, baking and all things kitchen related, it's Dame Mary Berry.

And this year, fans can watch A Mary Berry Christmas for a whole host of tips and recipes from the Bake Off icon - although prepare yourselves for things to get a little cheeky thanks to guest Zoe Ball.

Here, Mary shares even more helpful advice for a stress-free dinner this Christmas.

1. Getting ahead

I do an awful lot of preparing in advance over the festive season. I start by making my list of who’s visiting and how many meals I’ll need to make. Then I list all the meals over Christmas and what ingredients I’ll need. I make a timetable for the week before and see how many things I can do ahead.

2. Turkey time

My top tip for the perfect roast turkey is not to overcook it. Roast it and, near the end of the cooking time, put a skewer into the thickest part of the thigh, and the juices should run clear. When they do, it’s done. Don’t overcook it.

3. Crispy roast potatoes

If you know you are going to be pushed on Christmas Day, then it is possible to half-roast the potatoes the day before. On Christmas Day the potatoes just need to be re-roasted in a hot oven for about 20 minutes.

4. Perfect gravy

There’s nothing like a good gravy. I use giblets, but use a stock cube if you prefer. Melt a quarter cup of butter, add half a cup of flour and combine to make a roux.

In goes the hot stock, a little at a time, and give it a good beat in between. Skim off the fat from the juices of the bird and pour it in. Season with a little pepper and salt and a dash of Worcestershire sauce to deepen the flavour. Then bring it to the boil. And that’s it!

5. The leftovers

You know how you do cauliflower cheese? All those vegetables with a wonderful cheesy sauce, and grated cheese on top are lovely a couple of days after Christmas. And you can also add them to the stock that you’ve made from the turkey bones.

6. A delicious canapé

I make smoked salmon canapés, and do this the day before I plan to serve them.

I start with a light rye bed and slice it into little pieces. If you don’t use all of the loaf, put the rest in the freezer. Then spread the bread with a full-fat cream cheese and put smoked salmon on top.

Sometimes I put some prawns on top of the salmon. I then put them on the serving plate, cover it with cling film and keep it in the fridge. When you’re ready to serve it, just add a squeeze of lemon to the top.

7. Tinned custard

It’s the best type of custard for trifle making, and then I make it more luxurious by putting whipped cream in it.

But this recipe won’t break the bank; you can use some leftover pear juice and berries to make the trifle - or orange juice.

Christmas might be the most wonderful time of the year, but it's also often the busiest.

From tips on the perfect gifts for couple friends in your life to Christmas centrepiece ideas that will set the scene for your parties and dinners, if there's inspiration to be taken from anyone, it's the experts. Enter: Jamie Oliver.

The superstar celebrity chef knows all too well how busy Christmas can be, and with everything else going on, you don't want to neglect your food prep and planning. Nothing brings together friends and family like food - here Jamie shares his top tips to get ahead for Christmas.

Jamie's 5 top Christmas dinner tips

1. Plan your oven space

It's really important you take the time to work out what needs to go in the oven and when, so you're not left with a dilemma like having to choose between cooking the roasties (which Jamie makes with an unexpected ingredient to get them perfectly crisp) or cooking the stuffing!

Start with the time you want to sit down to eat, and work backwards.

2. Cook your gravy ahead of time

A good gravy will hide a multitude of cooking sins, so make it a couple of weeks before, getting it perfect, and freeze it. Then heat it up on the day.

3. Make and freeze your puddings

Everyone loves a festive pud, but don't put unnecessary pressure on yourself by making it on the day - do your dessert in advance and freeze it. My chocolate orange Arctic roll is perfect for that, or my tiramisu.

4. Prep the turkey and veg the day before

Parboil potatoes and toss them in your chosen fat, peel and chop carrots, prep your Brussels, get all the flavour into your turkey. Then on the day, all you'll need to do is cook them!

5. Lay the table on Christmas Eve

Set up everything for the next day, so the pressure is off and you can spend more time with your nearest and dearest.

Thankfully for us, Jamie didn't stop there with his expert advice, and when asked if he has any cheats he relies on, he said: "Of course!" Jamie tells us, proving even the experts don't spend hours on the day itself.

Jamie's favourite cheat is his 'get-ahead gravy - it's the recipe I use every year and it gets even me out of trouble!

'Left the carrots in the oven a little too long? Or cooked the veggies too early? Pour over some piping hot, delicious, flavoursome gravy, and no one will ever know.'

Jamie also shared some helpful ways to help reduce food costs this time of year. 'One of the easiest things is keeping to the traditional veg sides, because seasonal produce is often cheap. So carrots, parsnips, sprouts, cabbage, clementines - they're all in season.'

Another tip? 'Freeze lots of food in advance, so you're not paying out in one lump sum. I'll make mince pies, Yorkshire puddings, desserts and freeze them all.

'Also, don't feel like you have to buy a whole turkey - a crown or just the legs are just as delicious. You can even opt for frozen turkey rather than fresh if you want to save money.'

This article originally appeared in woman magazine - subscribe here.

Before all the stress of Christmas Day cooking, who really wants to be in the kitchen making elaborate winter dinners? We want to eat them, that’s for sure. But the actual cooking and then the washing up? We’d rather give a miss.

Luckily for us, Clodagh McKenna is on hand with an easy and delicious winter recipe that takes no time at all to make and calls for very few pots and pans – in fact, all you’ll need is one of your best cast iron pots.

Clodagh’s ribollita soup is ‘full of nourishment’ thanks to all the vegetables and beans in the recipe, with garlic, fresh basil and a sprinkling of chilli flakes giving it a hearty and ‘delicious’ taste. Plus, there’s no blending involved. Simply chop, simmer and serve – what a treat!

Shop Clodagh’s Kitchen Staples

Clodagh’s soup recipe couldn’t be more ‘simple,’ with her large casserole pot sitting over a medium heat as diced carrots, celery, onion, and garlic are seasoned with sea salt and freshly ground black pepper, then covered and cooked for 10 minutes in some olive oil.

Then, she adds vegetable stock, tinned tomatoes, and cannellini beans before cooking for five minutes. And now you’re already at the final step, where you stir in your chopped leafy greens and chilli flakes. Cook the soup down for a further three minutes, season with basil and you’re ready to serve the soup in warmed bowls.

With a delicious and easy meal on the go, we’ll be taking the time we’ve saved cooking to prepare ahead for our Christmas dinner. Using Jamie Oliver’s gravy trick that could save you 5 hours on Christmas day and Ruth Langsford easy, freezable cranberry sauce recipe, Christmas cooking has never been so easy.

There’s a lot of low-and-slow cooking that happens around Christmas. The kind that fills your house with rich aromas and requires hours of stirring, basting, and patience. But what about the speedy, festive air fryer recipes that save you time while still delivering all the seasonal magic?

Armed with my favourite air fryer and a few essential accessories, I’ve been experimenting with recipes that are quick, flavour-packed, and perfect for festive entertaining, or just a cosy night in.

From ASDA’s clever Christmas tree Yorkshire puddings to a playful gingerbread man brownie, these are the standout Christmas recipes I can’t wait to try this year.

Yorkshire pudding filled with all the trimmings

I have to start here because these little festive puds are genius, though I can’t take credit myself. ASDA has cleverly packaged these for just £1.97, and if you’re feeling extra fancy, you can invest in Christmas tree-shaped moulds to make your own.

They’re perfect little vessels for all the festive trimmings: pile in pigs in blankets, colourful roasted vegetables, and a drizzle of gravy, and let them shine. I personally leave the roast potatoes for another special recipe (spoiler: Christmas tree potatoes are coming!). There’s something so satisfying about a perfectly crisp-yet-fluffy Yorkshire pudding, and these little tree-shaped versions are utterly Instagram-worthy.

Christmas Tree Potatoes

A festive trend that’s been stealing hearts for a few years, Christmas tree potatoes are as charming as they are delicious. Simply slice your potatoes thinly, stack them on a skewer, season with a touch of rosemary, sea salt, and a hint of paprika, and roast them in the air fryer.

The result is crispy edges, soft centres, and a playful, decorative twist that’s perfect for the dinner table. I like to serve mine alongside a dollop of herby aioli, a little extra indulgence that feels just right for Christmas.

Stuffing Balls with Cranberry

These are a fun spin on the classic stuffing and make a brilliant alternative to a traditional Christmas wreath. You can make them from scratch, use a mix, or even buy them pre-made: the air fryer does all the hard work.

I love decorating mine with a wheel of Brie in the centre, scattering some roasted nuts around, or pairing them with a sweet cranberry dipping sauce. They’re cute, festive, and always get a cheer at the table, plus they free up room on the roast tray for all the other Christmas essentials.

Get Ahead Gravy

A lifesaver for busy cooks, Jamie Oliver's Get Ahead Gravy is one recipe where prepping ahead makes all the difference. Make a rich, silky gravy in advance and store it in the fridge or freezer. Come Christmas Day, simply reheat and pour over everything: the Yorkshire puddings, the tree potatoes, the stuffing balls. It’s one of those little touches that makes the meal feel effortlessly festive.

Gingerbread Man Brownies

Gingerbread man brownies have been everywhere this year, and for good reason. They’re a fun, festive bake to make with kids, and so simple. Start with a classic brownie mix, sprinkle the base with crushed ginger biscuits, pour over the brownie batter, and bake in your air fryer.

Once cooled, drizzle with icing and pop a gingerbread man on top for instant Christmas charm. The combination of fudgy brownie and crunchy ginger biscuit is utterly irresistible, and they look so cute on a festive table or as a homemade gift.

Mince Pies

And of course, it wouldn’t be Christmas without mince pies. I’ve been indulging in mine since October (don’t judge). While shop-bought ones are always a hit, you can easily air-fry your own: fill pastry cases with mincemeat, pop them in the air fryer, and watch them puff up beautifully in just a few minutes. Serve warm with a light dusting of icing sugar and a side of cream, and you’ve got a classic, festive treat with zero faff.

Whether you’re short on oven space or just keen to keep things simple, the air fryer more than earns its place at Christmas. From crisp, golden potato Christmas trees that look far more impressive than the effort they require, to perfectly puffed Yorkshire puddings and rich, fudgy gingerbread brownies, it proves you don’t need a full-sized oven to pull off festive favourites. Think of it as your secret weapon for stress-free cooking: quicker preheating, reliable results and far less washing up. Once you’ve tried Christmas snacks (and dessert) the air-fryer way, you may never look back.

Trying to please everyone at Christmas can be hard enough as it is, but finding a way to serve up something for everyone at the dinner table needn’t be difficult thanks to some help from the experts.

Whether it’s Ruth Langsford's easy cranberry sauce recipe that can be made ahead and frozen or Jamie Oliver’s unexpected ingredient for perfectly crisp roasties, taking advantage of their expertise and experience can elevate your Christmas dinner.

And now, with superstar chef Jamie acknowledging people are eating less meat these days, he’s offering up a Veggie Pithivier that he calls "hands down the best thing you can make" for a vegetarian Christmas dish.

Posting to his Instagram, Jamie introduces his 'one and only Veggie Pithivier' as the 'most incredible, edible present that the veggies are going to kiss you for and the meat eaters are going to fight you for'.

Describing what to expect from the dish in the caption, he writes, 'If you're prepping for a veggie Christmas dinner then this is hands down the best thing you can make! I'm talking golden pastry, celeriac, creamy leek, mushroom and blue cheese sauce… come on!

Well, now you have our attention.

In the clip, Jamie is shown preparing the vegetarian pastry, giving it a coating that he compares to a bronze tan and declaring the dish a "French pie that has come truly via Essex."

How to make Jamie's Pithivier Pie

Jamie doesn’t share the recipe in the video, but we found the ingredients and instructions for his Pithivier Pie online. It does require a good few hours and enough time to let something sit overnight.

You’ll need:

• 1 whole celeriac (1kg)
• olive oil
• 2 large leeks
• 1 knob of unsalted butter
• 2 cloves of garlic
• 400g mixed mushrooms
• 75g plain flour
• 2 teaspoons English mustard
• 800ml semi-skimmed milk
• 1 bunch of fresh flat-leaf parsley (30g)
• 120g blue cheese
• 2 x 320g sheets of all-butter puff pastry (cold)
• 1 large free-range egg.

Start by preheating the oven to 200ºC/400ºF/gas 6.

Next, you’ll scrub the celeriac, rub with one tablespoon of olive oil and wrap in tin foil. Let this roast for 1.5 hours, then finely slice and season with sea salt and black pepper.

While this is roasting, halve, wash and finely slice the leeks, then place in a large casserole pan on a medium heat with the butter. Peel, finely slice and add the garlic and mushrooms, then cook for 15 minutes.

Stir in the flour and mustard, followed by the milk, then simmer for five minutes, or until thickened, stirring regularly, and remove from the heat.

Pick, finely chop and stir in the parsley, crumble in the cheese, then season to perfection.

Line a 20cm bowl (8cm deep) with clingfilm. Arrange your now roasted slices of celeriac in and around the bowl until covered. Reserving half the sauce, layer up the rest with the remaining celeriac in the bowl, finishing with celeriac.

Pull over the clingfilm, weigh it down with something heavy, and chill overnight with the remaining sauce.

The next morning after letting this sit, preheat your oven to 180ºC/350ºF/gas 4.

On greaseproof paper, roll both sheets of pastry out to around 30cm x 35cm. Unwrap the filling parcel and place it in the middle of one sheet. Beat the egg and brush around the edge of the pastry and all over the celeriac, then carefully lay the second piece of pastry on top, smoothing around the shape of the filling.

Trim the edges to 2.5cm, crimp to seal, then eggwash all over. Very lightly score the pastry, making a small hole in the top.

Finally, you’ll let it cook at the bottom of the oven for two hours, or until beautifully golden.

You can brush it with more eggwash once or twice to achieve a perfectly golden finish. When done, it serves up beautifully with the warmed-up creamy sauce and seasonal greens.

These hearty dishes are perfect for feeding a hungry crowd, and can easily be scaled up if you’re expecting extra guests.

Each recipe is designed to freeze beautifully and reheat with no fuss. Our fruity braised lamb shanks deliver all the warming spice you need for cosy nights in. For something a little more playful, the pulled pork sliders are the perfect make-ahead option for relaxed entertaining.

And the creamy chicken and tarragon pie, finished with a crumbly cheese-straw topping, is the kind of crowd-pleasing comfort dish you’ll always wish you’d made more of. Make at least one of these dishes now, and your future self will be very grateful to find something delicious ready to go

Creamy chicken and tarragon pie

The crowning glory is a pie crust made from cheese straws - utterly addictive! Let the chicken cool completely before shredding so it stays tender, and don’t overcook the veggies, they should be soft but still have a little bite. These small touches make this simple and delicious recipe sing.

TIP: Don’t throw away the remaining poaching liquid. Freeze it in containers and use as base for soups and sauces.

For an easy twist, you can top the filling with mashed potato instead, or make individual pies in oven-save ramekins instead. If you don’t have space in the freezer for the full pie, freeze the filling, then defrost overnight in the fridge, and assemble the pie on the day of serving.

• Serves 6
• Prep 30 mins, plus cooling
• Cook 1 hr 30 mins
• Per serving: 843 cals, 44g fat, 29g sat fat, 48g carbs

Ingredients

• 1.5kg whole chicken, brought to room temperature
• 2 onions, 1 halved, 1 chopped
• 2 sticks celery, 1 halved, 1 chopped
• 2 carrots, 1 halved, 1 chopped
• 500ml chicken stock
• 1 bay leaf
• 1 sprig thyme
• 90g butter
• 70g plain flour
• 2tbsp double cream
• 2tbsp Dijon mustard
• 15g fresh tarragon, finely chopped
• 2 x 320g sheets ready-rolled puff
• pastry, defrosted if frozen
• 1 medium free-range egg, beaten
• 200g Cheddar and Gruyère, grated
• Blanched green beans, to serve (optional)
• You will need: 
• 20x25cm ceramic oven dish

Method

• 1 Put the chicken in a large saucepan with the halved onion, celery, carrot, stock, bay and thyme. Add a large pinch of salt and enough water to just cover the chicken. Bring to a simmer, then cover and poach over low heat for 1 hr or until the chicken is cooked through.
• 2 Melt 20g of butter in a sauté pan. Add the chopped onion, celery and carrot with a pinch of salt and cook over medium heat for 10 mins, until softened. Remove from the heat.
• 3 Once cooked, set the chicken aside to cool, then shred the meat into bite-sized pieces. Reserve 600ml of the poaching liquid, discarding the chunks of veg.
• 4 Melt the remaining butter in a large saucepan. Stir in the flour and cook for 2 mins. Gradually add the reserved poaching liquid, stirring until smooth, then simmer until thickened to the consistency of double cream.
• 5 Remove from the heat and stir in the cream, 1tbsp mustard and the tarragon. Stir in the chicken and veg, and season. Cool, then freeze for up to 3 months, in a freezer-safe bag or container.
• 6 Defrost the chicken mixture in the fridge overnight. Stir well, then transfer to a pie dish. Heat the oven to 200C Fan.
• 7 Unroll both pastry sheets. Brush one sheet with 1tbsp mustard and a little egg, then sprinkle with the cheese. Put the other sheet of pastry on top and press gently to seal. Cut into 8 strips, lengthways, then brush with egg and twist several times.
• 8 Arrange the cheese straws on top of the pie filling, trimming the ends to fit the dish. Bake for 30 mins until golden and bubbling, then serve with blanched green beans (or other green veg).

Pulled pork sliders

Gingerbeer and orange spice up the flavour in this easy, yet irresistible, dive-in dish. Pork shoulder is a really cost-effective cut, and benefits from low and slow cooking, becoming meltingly tender and super flavoursome. It makes a great party dish, served in buns with a crispy, fresh slaw, but is equally delicious as a taco filling, or with rice and salsa.

TIP: ‘Boston Butt’ is the best cut to use (from the upper part of the shoulder), but a well-trimmed boneless shoulder is also a good option. It will keep in the fridge for 2-3 days, or you can freeze the cooked meat for longer.

It’s best to keep the pork as a single piece until you are ready to reheat and serve, as this will keep it lovely and juicy, but if you’re short on oven space, shred and toss the meat with the sauce before freezing/chilling, then simply reheat in the microwave or a pot over low heat, with an extra splash of water.

• Serves 8-10
• Prep 20 mins, plus overnight marinating
• Cook 4-4½ hrs
• Per serving (based on 10): 621 cals, 30g fat, 10g sat fat, 34g carbs

Ingredients

• 2kg skinless, boneless pork shoulder (see tip)
• 1 onion, sliced
• 1 orange, halved
• 1 bay leaf
• 750ml ginger beer
• 150ml good-quality barbecue sauce
• Small slider/bread rolls, to serve
• For the spice rub:
• 1tbsp each soft dark brown sugar, sweet smoked paprika, ground cumin
• 2tsp each fine salt, onion powder, dried oregano, garlic granules, ground black pepper
• For the slaw:
• 1 banana shallot, finely chopped
• 3tbsp apple cider vinegar
• 2tbsp wholegrain mustard
• 1tbsp maple syrup or large pinch brown sugar
• 1 large carrot, peeled with a julienne peeler
• 1 green apple, cut into thin batons
• 1 fennel bulb, finely shredded, fronds reserved
• 2 celery stalks, finely chopped
• ½ white cabbage, finely shredded

Method

• 1 Put the pork in a glass/plastic container. Combine the rub ingredients then rub all over the pork. Cover and chill overnight.
• 2 The next day, heat the oven to 130C Fan. Put the onion, orange and bay in a large lidded casserole. Add the ginger beer and barbecue sauce, and put the pork on top. Cover and cook in the oven for 3½ hrs, until the pork pulls apart easily.
• 3 Remove the pork from the pot and set aside to cool, then simmer the sauce over a medium heat for 15 mins, until reduced and thickened. Set aside to cool.
• 4 Once cooled, transfer the pork and sauce to a freezer-safe bag or container and freeze for up to 3 months.
• 5 Defrost the pork in the fridge overnight. When ready to cook, heat the oven to 150C Fan. Put the pork and sauce in a large roasting tin. Cover tightly with foil and bake for 30-40 mins.
• 6 To serve, toss together all the slaw ingredients in a large bowl. Use 2 forks to shred the pork, and mix well with the sauce and juices in the pan. Serve in small rolls, with the slaw.

Fruity braised lamb shanks with tabbouleh

Lamb shanks are slow-cooked until meltingly tender in a richly spiced sauce that improves on reheating. Don’t skip the fresh tabbouleh - it adds a vibrant lift for both flavor and your presentation of the final dish.

TIP: If you can’t get hold of lamb shanks, then lamb neck will work well too. You might need to adjust the cooking time to account for smaller pieces.

• Serves 6
• Prep 30 mins
• Cook 3 hrs
• Per serving: 812 cals, 32g fat, 14g sat fat, 61g carbs

Ingredients

• 2tsp ground cumin
• 1tsp each ground cinnamon, ground coriander, ground allspice
• 6 lamb shanks
• Olive oil, for rubbing
• 2 red onions, sliced
• 2 medium carrots, peeled and sliced
• 2 medium parsnips, peeled and sliced
• 4 garlic cloves, crushed
• 2 sprigs rosemary
• 300g mixed dried fruit, dates and apricots
• 4tbsp pomegranate molasses
• 450ml fruity red wine
• 300ml chicken or lamb stock
• 1tbsp finely chopped preserved lemon
• Couscous or rice, to serve (optional)
• For the tabbouleh topping: 
• 50g couscous 100g bunch parsley, finely chopped 1 pomegranate, seeded

Method

• 1 Toast the spices in a dry pan for 1 min, season and set aside.
• 2 Put a large heavy-based casserole over medium heat. Rub the lamb shanks all over with olive oil, then sear in batches for about 5 mins, turning often, until lightly browned. Transfer to a plate.
• 3 Add the onions to the casserole and cook for 2-3 mins until softened. Add the carrots, parsnips and garlic, then cook for 2 mins more. Stir in the spices and rosemary to coat the veg, then add the dried fruits, molasses, wine, stock and preserved lemon. Bring to a simmer, scraping any sticky bits from the bottom of the pan. Heat the oven to 160C Fan.
• 4 Return the shanks to the casserole, cover with a damp scrunched-up sheet of baking paper, then cover. Transfer to the oven for 3 hrs, turning once, until the lamb is tender and falling off the bone.
• 5 Cool, transfer the lamb and sauce to a freezer-safe bag or container, and freeze for up to 3 months.
• 6 To serve, defrost the lamb in the fridge overnight. Reheat in a casserole in the oven at 160C Fan for 1 hr until piping hot.
• 7 Meanwhile, put the couscous in a heatproof bowl and stir in 50ml boiling water. Cover and leave for 5 mins, then fluff with a fork and stir in the parsley and pomegranate seeds.
• Sprinkle over the lamb just before serving.

She’s the longest-serving presenter on ITV’s This Morning. She’s a regular on Loose Women. And she’s the latest woman&home cover star, revealing she’ll "never say never" to a future relationship after her high-profile split from Eamonn Holmes in 2024.

But these aren’t Ruth Langsford’s only accomplishments and accolades. As it turns out, she’s also the Queen of Christmas, or so her festive apron says.

Ruth, who is no stranger to sharing some of her favourite recipes and kitchen secrets, including the strange ingredient she uses for the ultimate spag bol, is back once again with a perfectly simple cranberry sauce recipe, but this time she’s made one important change.

While her videos from the kitchen attract thousands of likes and comments from her fans, she often gets told the same thing - wear an apron. In past videos, the Loose Women star has shocked fans by cooking without anything protecting her lovely outfits.

Shop Christmas aprons

Heeding her fans’ warnings, this time around, Ruth started the video by debuting her apron, a festive red number with the words ‘Queen of Christmas’ printed on. Ruth reveals that this was a gift from her son, Jack, and gladly accepts the title of Christmas Queen, jokingly flipping her hair.

Apron safely on, it’s time to launch into the recipe which doesn’t need many ingredients - just fresh cranberries, orange zest and juice, Port, caster sugar, cinnamon sticks and a little bit of cloves.

Getting started, Ruth rinses the cranberries and pops them into a pan. Next, you add the zest of an orange over the cranberries before adding the freshly squeezed juice from the orange.

Add in the caster sugar and pour in a splash of Port. For anyone hoping for some exact measurements to follow, Ruth shares in the clip that she doesn’t deal in spoons, ounces and millilitres when it comes to her cooking, something she learnt from just watching her mum. So feel free to adapt the recipe to your own preferences.

After the Port, Ruth adds in the cinnamon sticks and cloves. Here, the presenter has adapted her mum’s recipe somewhat, swapping out whole cloves for ground cloves.

Not only is this a handy tip for anyone who might not find cloves in the supermarket, Ruth revealed it was inspired by her mum sometimes forgetting to take the cloves out once the sauce was done.

Once it’s all been cooking away, Ruth turns down the heat, covers the pan, and leaves it bubbling away for a couple of minutes. Wondering how long to let it simmer? Ruth left it long enough to come back with a freshly made cup of coffee.

Heat off, let it cool and in your jar or container it goes. Simple, and ready to store for Christmas.

If you're looking for more tips on what you can cook or prep ahead of the big day, Jamie Oliver has a 'get ahead' gravy recipe that can take the pressure off extra cooking on Christmas morning.

Celebrities. They’re just like us. Or are they? ITV favourite Ruth Langsford might have us questioning that theory after she revealed a “secret ingredient” in her spaghetti bolognese that might come as a surprise.

Posting to her Instagram followers back in April, Ruth - looking effortlessly chic in a blue and white shirt - shared her process for preparing the favourite dinner.

While most of the recipe was what we’ve come to expect, there was one addition that Ruth called her “secret ingredient” that adds a “deep flavour” - instant coffee granules.

Getting started with the dish, Ruth revealed she was making her mum’s recipe - but slightly adapted to her "own fabulous recipe" - and wrote in the caption, "Everyone’s got their way of doing it, haven’t they? This one’s mine… loosely based on Mum’s classic but, over the years, I’ve made it my own! No strict measurements here… I just go by eye, taste as I go, and trust my instincts."

Things start off the familiar way. There are frozen onions, mince beef, garlic puree, tomato puree, and an Oxo cube. But then we get to the secret ingredient - cue dramatic music (literally - our praise to Ruth’s video editing skills here.)

Ruth adds a sprinkling of instant coffee granules, saying it "gives it a really deep flavour" while insisting it "doesn’t taste of coffee".

As if to prove her point, Ruth hilariously added, "So Jack [Ruth’s son], just to let you know I’ve always put coffee in your spag bol, darling. And you don't like coffee."

Needless to say, opinion appears to be divided on adding coffee to the traditional Italian dish.

Some comments were unequivocal in telling Ruth that it was a big "no no", while some indicated they’d give it a go, or have heard of doing so before. One fan replied, "Coffee in there is a complete game changer. I was shown this trick when I lived in Canada in the 60’s. I think it looks great Ruth."

In her caption, Ruth also gave away another one of her tips, "I know some people swear by red wine, fancy stock, or simmering for hours… but I keep it simple, hearty and full of flavour… just how we like it. I always use frozen, chopped onions….game changer! Makes it so much quicker and no runny eyes!"

While the coffee granules might seem like the biggest revelation, fans couldn’t help obsessing over another detail in Ruth’s video - her impeccably organised kitchen.

In one clip, Ruth opens her freezer and every single thing is labelled. At least if people aren't going to take away her coffee trick, they might be inspired to get more organised.

Christmas is just weeks away and the weather has everyone swapping weekend plans out for settling in with a good Netflix series and a better comfort meal - so what better time to add a bit of culinary magic to your roast potatoes?

Perhaps inspired by the generosity of the Christmas season, superstar chefs are sharing all their secrets recently - including James Martin’s secret recipe for a perfect gravy and Clodagh McKenna’s trick for Bolognese and stews - and Jamie Oliver joined them during a recent appearance on BBC’s The One Show.

Put on the spot, Jamie was asked to give us "the hack" for the perfect roasties, and it was one surprising addition that he called "the one" that had viewers paying attention.

When prompted by host Alex Jones to give viewers a speedy masterclass in mastering roast potatoes, Jamie rose to the challenge with a swift run-through of his process and preferred ingredients, including "a spritz of good vinegar."

Not something that everyone might immediately have thought to include with their Sunday dinner staple, but it’s something that could make all the difference.

As for the rest of Jamie’s advice on serving up superb roasties? From start to finish, he revealed all.

Rattling off instructions as if he was back in the kitchens, he wasted no time, launching into "Maris Piper, peel, boil, salted boiling water, fourteen minutes, drain."

Next, he said to "chuff it up until it’s kind of a bit frosty on the outside" before choosing your chosen fat.

Then it’s about adding some herbs and flavours, with Jamie specifically calling out rosemary and garlic. It’s here that you "roast it until lightly golden and then squash it" to give it "more surface area."

And then comes the secret ingredient, the "spritz of good good vinegar" before popping them back in the oven until they’re golden crisp.

In Jamie’s own words, you should have the "best roast potatoes ever."

Yes, it’s that time of year already. The Christmas countdown is officially on. Between festive lights, gift lists, and visions of roasties dancing in our heads, planning the big day can feel like a full-on kitchen marathon. Luckily, Jamie Oliver has a trick up his sleeve that promises to take a little of the stress out of your Christmas cooking: his famous Get Ahead Gravy. And this Saturday, the magic happens.

Jamie’s Get Ahead Gravy is one of those genius shortcuts that feels like cheating, in the best possible way. As with Jamie Oliver's Air Fryer hacks, the gravy trick is designed to save you time. In this case, it's up to five hours on the big day, it’s perfect for anyone who dreams of a leisurely Christmas lunch rather than a panicked, apron-covered dash around the kitchen. Think of it as prepping your festive flavour in advance so you can spend more time on your Christmas tablescape and less time at the hob.

Whether you’re a seasoned cook or a Christmas-first-timer, this trick is a joy to make, just like his easy roast dinner idea. With the right tools: a sturdy roasting tray, a good masher, and freezer-friendly containers, you can whip up your gravy with minimal fuss. Then it’s simply a case of freezing, defrosting, and finishing with turkey juices on the day. It’s a classic Jamie Oliver hack: fuss-free, flavour-packed, and guaranteed to make you look like a culinary superstar.

Jamie Oliver's Get Ahead Gravy: the process

Jamie’s Get Ahead Gravy first appeared in one of his recipe books over a decade ago, but it’s been a yearly ritual of his for twenty years. Traditionally prepped on the second Saturday of December, it’s designed to take the pressure off Christmas Day by getting all the flavour-building done early.

The technique is surprisingly simple: load a roasting tray with your favourite vegetables, nestle chicken on top, and roast until golden. Once done, the tray goes straight onto the hob on a low heat, where everything gets mashed into a rich, veggie-packed base. Add stock, give it a good stir, and then freeze in portioned containers. Come Christmas, simply defrost, add your turkey juices, and voila: gravy glory with zero last-minute stress. Of course, if you're after the details, here is the link to his gravy recipe. You'll want to read everything he has to say, substitutes and all.

The beauty of this method is in its flexibility. You don’t need to be precise or overthink it, in true Jamie style, it’s all about enjoying the process, tasting as you go, and trusting your instincts. And because it’s freezer-friendly, you can treat Saturday as a soft deadline, any time between now and Christmas Eve works just as well. Just remember: the earlier you make it, the more Christmas Day you save.

And if you want to check your cupboards, these are the three kitchen essentials you'll need to pull off Jamie's Get Ahead Gravy:

What makes Jamie Oliver's Get Ahead Gravy a success?

The Get Ahead Gravy isn’t just a time-saver, it’s a flavour booster. Roasting the vegetables and chicken together creates a rich, caramelised depth that elevates your Christmas feast. It also gives home cooks a confidence boost: you can tackle the turkey, sides, and desserts without worrying about overcooking the gravy. And let’s face it, anything that saves hours while still tasting like a dream deserves a place in your festive kitchen rotation.

So, this Saturday, grab your roasting tin, don your favourite apron, and hop on the gravy train. Jamie’s Get Ahead Gravy is proof that a little prep goes a long way, leaving you more time to relax, sip mulled wine, and enjoy the best bit of Christmas cooking: tasting everything along the way.

There’s something undeniably comforting about a jam-filled bake. Sweet, nostalgic, and perfect for an easy weekend treat or an afternoon tea, this all-star collection puts that classic spoonful of jam centre stage.

For a playful crowd-pleaser, our wagon wheel traybake layers crumbly biscuit with gooey marshmallow and jam, all finished with a smooth chocolate topping. If a softer slice is more your style, the fluffy jammy sponge delivers on lightness, thanks to whisked egg whites. And for something quick and cute, the thumbprint cookies are the ideal jam-packed bite.

With the weather turning colder, these sweet treats are the perfect comfort foods - and a great excuse to get baking this weekend.

Fluffy jammy sponge

Our softer take on a traditional jam sponge feels wonderfully old-school. The whisked egg whites give it a delicate lift, while the almonds add a moorish richness that will keep everyone coming back for more. Fill your kitchen with the delicious smells of freshly baked cake and enjoy a slice with a piping-hot cuppa.

Store the cake in an airtight tin or cake box at room temperature for the best texture. Chilling can make the sponge slightly firmer over time, so if you want to make the cake further in advance, it’s better to wrap and freeze the plain sponges, then simply defrost and assemble the cake when needed.

• Serves 12
• Prep 20 mins
• Cook 25 mins, plus cooling
• Per serving: 514 cals, 30g fat, 17g sat fat, 55g carbs

Ingredients

• 225g unsalted butter, softened
• 225g golden caster sugar
• 4 medium free-range eggs
• 175g self-raising flour
• 50g ground almonds
• 2tbsp milk
• Approx 4tbsp jam
• For the buttercream:
• 150g unsalted butter, softened
• 300g icing sugar, plus extra to dust
• You will need:
• 2 x 20cm sandwich tins, lined, and a piping bag fitted with a round nozzle

Method

• 1 Heat the oven to 160C Fan. Cream the butter with the sugar until light and fluffy. Add 2 whole eggs and 2 egg yolks, reserving the whites. Once combined, add the flour and almonds in 3 stages. Add a pinch of salt, then beat in the milk.
• 2 Whisk the egg whites to stiff peaks then, using a large metal spoon, fold into the cake dough to loosen the mixture.
• 3 Divide between the 2 tins. Bake for 25 mins until risen, springy to the touch and a skewer inserted into the middle comes out clean.
• 4 Cool for 10 mins in the tins, turn out and leave to cool fully. Meanwhile, for the buttercream, beat together the butter and icing sugar until light and fluffy.
• 5 Spread one of the cakes with jam, then pipe on the buttercream. Top with the other cake. Serve, dusted with icing sugar.

2. Thumbprint cookies

These charming little biscuits are quick to make and even quicker to disappear. The buttery dough bakes to a soft, tender crumb, with the jam adding sweetness and shine. Ideal for gifting, filling the biscuit tin, or freezing ahead so you can bake off a fresh batch whenever you fancy.

Sprinkle a little demerara sugar on top before baking for a subtle crunch and added sparkle.

• Makes 16
• Prep 10 mins, plus chilling
• Cook 15 mins, plus cooling
• Per serving: 148 cals, 8g fat, 5g sat fat, 17g carbs

Ingredients

• 200g plain flour Pinch of salt
• 150g unsalted butter, diced
• 75g golden caster sugar
• 1tsp vanilla paste
• 1 medium free-range egg yolk About
• 4tbsp jam
• You will need:
• 20x25cm baking tray, lined

Method

• 1 Heat the oven to 180C Fan. Place all the ingredients, except the jam, in an electric stand mixer, then beat until thoroughly combined. Knead the dough briefly to bring it together in a ball, then shape into 16 equal-size balls on a lightly floured surface, transferring each to the lined baking tray as you go.
• 2 Using your thumb, make an imprint in the centre of each ball. Chill in the fridge for 1 hr or freeze for 15-18 mins.
• 3 Fill the imprints with jam, then bake for 15 mins. Remove from the oven and leave to cool on the baking tray, then serve or store in an airtight container to keep them fresh.

Wagon Wheel tray bake

This retro-inspired traybake is far less effort than the classic biscuit but is just as delicious. The crisp, buttery layers hold their shape beautifully against the gooey marshmallow and jam centre, while the chocolate topping adds the perfect finishing touch. Great for sharing and guaranteed to impress!

For an extra glossy and snappy chocolate topping, you can experiment with tempering the chocolate. Leave out the butter and melt the chocolate gently, then let it cool for a few minutes while stirring. This helps the cocoa butter crystals stabilise, giving a smooth shine and satisfying snap when set.

• Serves 12
• Prep 30 mins, plus chilling
• Cook 10-12 mins, plus cooling
• Per serving: 400 cals, 18g fat, 11g sat fat, 54g carbs

Ingredients

• For the biscuit base:
• 185g unsalted butter, cut into chunks
• 115g icing sugar 1tsp vanilla extract 280g plain flour 1tbsp milk
• For the filling and topping:
• 200g pack marshmallows
• 5tbsp jam
• 200g milk chocolate, melted with 10g butter
• You will need:
• 2 x 20x25cm baking trays, lined

Method

• 1 Heat the oven to 180C Fan. Using an electric mixer, cream the butter and sugar until light and fluffy. Add the vanilla, flour, a pinch of salt and the milk, then mix again until the dough clumps together. Knead briefly, then chill for 1 hr.
• 2 Using the tray lining paper as a guide, roll out 2 x 20x25cm rectangles of dough, about ½cm thick, on a lightly floured surface. Line the trays with the paper and dough, then prick the surface all over with a fork; chill for 30 mins.
• 3 Bake for 10-12 mins, then leave to cool.
• 4 For the filling, melt the marshmallows in the microwave for 10-20 seconds. Spread one biscuit with jam, then marshmallow. Top with the remaining biscuit; leave to set.
• 5 Turn out on to a board and cover with the melted chocolate. Leave to set, then serve.

Recipes and food styling: Jen Bedloe
Photos: Kate Whitaker
Styling: Davina Maji

Clodagh McKenna has shared her super simple secret ingredient she doesn't go without when it comes to whipping up stews, bolognese and ragu.

It's officially warming meal season, and whether you're a Le Creuset lover or rely on the power of your slow cooker for tasty winter meals, getting the recipe just right is key.

Appearing on This Morning alongside Cat Deeley and Ben Shephard, Irish chef Clodagh explained that it takes just a small amount of her unexpected addition to create hearty winter dishes that boast a rich, velvety texture and delicious flavour.

Urging viewers to follow her lead in the kitchen and take meat dishes to the next level, Clodagh said, "Everybody watching. Take note. If you're ever, ever cooking a beef stew or a bolognese or a ragu, add in dark chocolate."

As she tipped a bowl of dark chocolate chips into the stew simmering away on air, Ben pointed out that it seemed like a "decent amount", but Clodagh explained that around 50g should be just enough to reap the tasty benefits.

As Cat asked whether the sweet addition gives the dish a chocolatey taste, Clodagh explained, "You don't taste the chocolate. You taste a smokiness and it gives it this gorgeous, velvety texture."

After a clip of the on-screen moment was shared on Instagram, plenty of Clodagh's fans took to the comment section.

"Love adding dark choc to chilli," one wrote, as Clodagh replied, "Ditto!"

"I always add dark chocolate after following your beef stew recipe! Makes a huge difference," another added, while a third wrote, "Lots of people forget this tip. Awesome job Clodagh."

Meanwhile, other commenters suggested using cocoa powder as an alternative to chocolate itself for an "easier and cheaper" way to achieve similar results.

With Christmas around the corner and Sunday roast season in full swing, James Martin just shared the ultimate nugget of culinary knowledge - the secret to the perfect gravy.

As the TV chef appeared on This Morning alongside Cat Deeley and Ben Shephard, he had those of us on Christmas feast cooking duty taking notes as he divulged his steps to achieving a seriously rich and delicious gravy.

Describing his method as the 'classic, classic' way, James explained that no thickening agents like cornflour are needed in his recipe - and he urged viewers to 'go out now' and buy one key ingredient to make gravy the way chefs do.

When asked by Cat what his 'go-to Christmas gravy recipe' is, James began by saying, "In the supermarkets now you've got the pre-made stocks. Go out now and buy it.

"The minute you hit the week before Christmas, you've got no chance. Veal stock or chicken stock is what you want. You can't really make it out of turkey stock."

Sharing that chefs in restaurants use this method and that 'very few' make their own stocks anymore, he continued, "Red wine in a pan. Half a bottle for instance, for Christmas for ten people.

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"Then you put about a litre and a half of this stock in there. So, a decent amount. Then you put a good knob of butter in - about a third of a block," James added.

"Then you reduce it down. The butter will sit on top. When the sauce is ready, it all emulsifies into a gravy, into a classic chef's style jus. That's by reducing it down."

James makes his gravy in advance and then freezes it in portions ready to go. "Then you put it into ice cube trays, freeze it, then take two ice cubes for one person and just warm it up in a pan. It's done."

In the year of her 90th birthday, Mary Berry has offered more insight into her life than ever before.

She's given fans a look inside her very traditional marriage, and spoken at length about what she believes are her secrets to living longer.

In a further, extremely candid moment, the national treasure has revealed the one kitchen bake that she doesn't feel confident with and didn't like to pass comment on during her time as a Bake Off judge.

In conversation with Radio Times Magazine, Mary shared that during her audition to be a judge on the long-running show in 2010, she had to reveal to the crew that she'd need another judge to offer a second opinion on one thing produced by contestants: Bread.

"I need someone with a second opinion," she told those behind the show at the time, adding, "it's not my forte." The star had previously told The Independent when she was still a part of the series, "it's such a skilled activity, baking bread – I deliberately don't tutor it on The Great British Bake Off as I'm not sure I'm quite up to standard."

For the reason of Mary feeling she lacked confidence in the area of bread, Paul Hollywood was brought on board to assist with the judging. Mary has commented on how Paul brought an entirely different style of commenting to the show, that stood in contrast to her own. "Gosh, he was very different from me," she says.

Mary continues, "I don't want tears. So if something had collapsed in the middle, I'd say to a contestant, 'Do you know what you could do with that? You could just scoop a little bit out, fill it with fruit and cream, and you've got a pudding."

While Mary has shared her thoughts on not feeling confident with judging bread, she is a believer in "cheating" if there are areas in the kitchen people are not particularly self-assured with.

Speaking to Cressida Bonas and Isabella Branson on their Lessons From our Mothers podcast, Mary offered her perspective.

"I'm a great one for cheating," she says, continuing, "if it's the one thing that you don't like doing, go and buy it. If you can't peel a butternut squash, you can buy it all in pieces," she says.

"If you enjoy making bread, make your own bread," she adds. These sentiments echo those she previously made in conversation with The Telegraph, where the baking star advocated for plenty of corner-cutting measures.

If you're having guests over, Mary has no qualms about people buying all the food in from the supermarket. "It’s more important to spend time with you family, with your grandchildren, so if you’re not used to it, if it’s going to stress you, go and buy it," she says of the food prep that occurs when having people over.

"Buy in your gravy," she adds, saying, "Just throw away the packaging so nobody knows you’ve done it. The people are more important than the food." Although for those who do like to make their own, she recommends adding "red wine, red currant jelly and a dash of Worcester Sauce" to homemade gravy.

The star might feel she lacks confidence when it comes to bread, but she definitely enjoys eating it. Revealing her favourite varieties, she says, "I love seeded, sourdough, and olive bread is very nice, too."

Humble sausages are always a crowd-pleaser - quick to prepare, comforting, and endlessly versatile. We‘re shaking things up with two new recipes that make the good old British banger exciting again. Fuss-free, packed with flavour, and guaranteed to hit the spot after a long day.

Try our Japanese-inspired hot dogs for a fun twist on the classic, with tangy slaw, a hint of spice, and that irresistible umami kick. Or for something hearty, our speedy sausage ragu is rich, saucy, and on the table in just 30 minutes - and tastes like it's been simmering away all afternoon.

1. Japanese-inspired posh hot dogs

These hot dogs are sweet, tangy, and just a touch spicy, with a crisp slaw that adds crunch to every bite. They’re quick to grill or fry, perfect for a casual dinner or weekend lunch, and delicious served with a crisp beer, a lightly dressed salad, and some hand-cut chips.

"The slaw can be made a few hours ahead and stored in the fridge - just give it a quick toss before serving to keep it crisp", says womanandhome food director Jen Bedloe. "We used brioche buns for a soft, slightly sweet contrast to the umami sausages, but any good-quality hot dog bun will work. Lightly toast them before filling for extra flavour and texture."

• Serves 4
• Prep 12 mins | Cook 10 mins
• Per serving: 514 cals, 31g fat, 13g sat fat, 38g carbs

Ingredients

• 4 bratwurst or other good-quality pork sausages (we used Unearthed)
• 2tbsp teriyaki sauce
• 4 brioche hot dog buns Mayonnaise, to serve (we used Kewpie)
• Okonomi or barbecue sauce, to serve Crispy fried onions, to serve
• For the slaw:
• ½ cucumber, finely sliced into half-moons
• 2 large carrots, shredded/julienned
• 1tbsp pickled ginger, plus 1tsp juice
• 1tsp brown rice vinegar
• 1tsp toasted sesame seeds
• ¼tsp red pepper flakes (togarashi) or pinch chilli flakes

Method

• 1 Fry the sausages in a pan or grill until browned on all sides (8-10 mins). Add the teriyaki and let it bubble, turning the sausages to coat, or brush on and pop back on the grill for 1 min to glaze.
• 2 Meanwhile, make the slaw. Combine the cucumber and carrots with the ginger and juice, rice vinegar, sesame seeds, red pepper flakes and a pinch of salt.
• 3 To assemble, make slits in the buns, then add 1 sausage, halved, topped with mayo, okonomi, then slaw and onions.

2. Quick sausage ragu

Rich, saucy, and comforting, this ragu clings beautifully to pasta, making every forkful more satisfying than the last. The juicy sausage and tangy tomatoes add tonnes of flavour, for an easy dinner that comes together in a matter of minutes.

"After testing, we found that the ragu tastes even better if it sits for a while, allowing all the flavours to mingle and mellow", says Jen. "So if you have time, make the ragu 1-2 days ahead and gently reheat when you’re ready to serve. Better still, do a batch cook."

Serve some straight away and keep the rest in the fridge for meals through the week, or freeze in portions for longer. Beyond pasta, it’s a great topping for jacket potatoes, topped with buttery mash or flaky pastry for a quick pie fix, or layered into a lasagne with creamy cheese sauce.

Make this easy ragu your own by using different flavoured sausages. Any good quality ones will do - Spanish chorizo-style sausages will add a touch of smoky spice, while proper Italian ones will give the ragu a little more texture and richness, and are usually simply flavoured with fennel, garlic or chilli.

• Serves 4
• Prep 10 mins | Cook 20 mins
• Per serving: 600 cals, 26g fat, 9g sat fat, 64g carbs

Ingredients

• 1tbsp olive oil.
• 200g frozen sofrito mix Pack
• 6 good-quality pork sausages, squeezed from their skins (we used pork and caramelised red onion) 300g fettuccine or tagliatelle
• 400g tin whole cherry tomatoes
• 300ml chicken stock Parmesan, to serve (optional)

Method

• 1 Heat the oil in a sauté pan over medium heat. Add the sofrito mix; cook for 5 mins.
• 2 Turn the heat to high and add the sausage meat, breaking it up with a wooden spoon. Cook for 5 mins, stirring occasionally.
• 3 Bring a large pot of salted water to a boil and cook the pasta according to the pack instructions.
• 4 Meanwhile, add the tomatoes and stock to the sausages, bring to the boil then simmer for 10 mins until thickened. Using tongs, add the pasta to the ragu, adding a splash of the pasta water if needed. Grate over Parmesan, if liked.

Stanley Tucci knows it “sounds gross,” but we’ve all got a few tomatoes lying around that are “starting to get a little old.” But rather than throwing them away when their skins get tough, he's taken to Instagram to show us how he uses them to create a hearty autumnal sauce.

The “really simple” recipe can be paired with all kinds of different meals, he says, with him captioning the video, “A really simple tomato sauce. Delicious, easy, versatile. Make a batch, keep it in the fridge and add pretty much anything to it to make a great meal.”

Talking us through his recipe with the trusty Stanley Pan Jr from his collaboration with GreenPan on the hob in front of him, and in his pinstripe apron, Stanley revealed the secret behind the ease of the recipe is his way of preparing the tomatoes.

“What I did was I cut them and then what you do is you can squeeze them in water like this and all the seeds come out,” he revealed. And, if the skin of your tomatoes is too tough, using a food processor to give them a “whizz” will help them to cook down.

He lets the tomatoes soak while sweating down his onion and garlic for the sauce. And, when those have cooked down in a little bit of extra virgin olive oil alongside his garlic, “I’m going to take all those nice tomatoes and stick them right in there,” Stanley says.

“Then I’m going to cook those down just a bit by themselves,” he said, adding that now is the time to salt the tomatoes “generously.” Then, he adds two cans of tomatoes and now is the time for seasoning with basil and a little more salt.

Shop Stanley Tucci's Kitchen

With the sauce cooking down, he uses a wooden spoon to “smash up” the tomatoes and all that’s left to do is cook it down with the lid on or off. And, Stanley says, “That’s it and it’s going to be really good.

“You can do whatever you want with this sauce,” Stanley says. “You can add shrimps to it, you can add peas to it, you can saute a little guanciale and add that to it and a little peperoncino. You can do a million things with it. I make a batch and then I put it in the fridge and I use it for different things.”

Ruth Langsford shared an insight into her autumn kitchen as she took to social media with a warming recipe for a bowl of chilly-weather comfort food.

Declaring her love for cosy season, the iconic British broadcaster chatted to her followers via a video posted on Instagram as she talked us through one of her favourite easy recipes for an evening indoors with her Le Creuset pot - and left us wondering the real difference between a stew and a casserole in the process.

Penning a caption for her video, she wrote, "Autumn means comfort food! Nothing fancy here… just my kind of cooking, a hearty lamb casserole (or is it a stew? Someone tell me the difference in the comments please!)"

Dressed in a striking red knit and clutching her 'sweater weather' mug, Ruth explained that lamb leg and shoulder, chunky leeks and carrots, potatoes and lamb stock is all that's needed to whip up her low-effort go-to.

Noting that keeping veg chunky in a casserole or stew is key to avoiding a 'mushy' dish, Ruth demonstrated as she browned off her lamb and gave her veg a sizzle before adding stock and bringing to the boil.

Before taking it over to the oven to cook together, Ruth asked again, "What's the difference between a stew and a casserole? I actually don't know!"

Shop Ruth's Kitchen

As she showed off her slow-cooked masterpiece, plenty of Ruth's followers took to the comment section to share their thoughts on her query.

"I think casserole is cooked in the oven and stew cooked on the hob," one wrote, while another agreed, adding, "Stew is cooked on the hob and usually has some kind of pulses in to thicken it. Whereas casseroles are done in the oven."

"Stew is cooked on top hob, casserole is cooked in the oven. Love both," a third chipped in.

"I think - don’t quote me - stew is cooked on the hob and casserole in the oven? I prefer it cooked on the hob and I add lentils," one more agreed, as Ruth replied, "That’s the general consensus on here!"

Others were quick to offer Ruth advice for making the dish even more delicious, with lots insisting that dumplings are essential for a meal like this.

Suggesting adding an Irish twist, another commenter penned, "I add a tin of Guinness to mine, makes it really rich."

What do you think? Let us know in the comments below!

If you like to plan your dinners for the week ahead, this line-up makes it easy. Think of it as a five-day menu. A colourful salad or grilled halloumi bowl is perfect for a Sunday reset: midweek, go for something quick like lemony prawn tagliatelle, and by Friday, a fragrant butternut curry or sticky chicken traybake feels like a well-earned treat.

Each dish has been inspired by ingredients from the Waitrose Foundation. Launched in 2025, the Foundation has generated over £24.5m to invest in workers in its supply chains, and delivered nearly 2,300 community-led projects. Shopping and cooking with these ingredients is an easy way we can help support these efforts, while enjoying delicious home-cooked meals that friends and family will love.

Whether you shop on a Sunday night or pick up ingredients as you go, these quick, vibrant recipes are designed to make the week taste a little brighter.

1. Grilled halloumi and fruity bulgar salad

Sweet and spicy with a hit of chilli for good measure, this vibrant dive-in dish combines grilled halloumi with a fruity cous cous. Garnished with fresh herbs for colour and flavour, it makes a hearty main course or sharing platter as part of a larger spread.

• Serves 4
• Prep 10 mins | Cook 15 mins
• Per serving: 739 cals, 40g fat, 22g sat fat, 61g carbs

Ingredients

• 120g bulgar wheat
• 1 small red onion, sliced
• 2tbsp red wine vinegar
• 2tbsp Waitrose No. 1 Chilli Jam
• 3tbsp extra virgin olive oil
• 1 fat garlic clove, crushed
• ½tsp ground cumin
• ¼tsp sumac
• 1 mango, cheeks finely sliced, the rest chopped off the stone
• 2 x 250g packs of Cypriot Halloumi, each cut into 8
• Juice 1 lime
• 4 sticks of celery, sliced
• ½ pack Waitrose Candy Seedless Grapes, halved
• 25g pack Waitrose Cooks’ Ingredients Flat Leaf Parsley
• ½ x 25g pack Waitrose Cooks’ Ingredients Mint

Method

• 1 Cook the bulgar in a pan with 600ml cold water. Bring to the boil; simmer for 15 mins. Drain; rinse. Heat the grill to medium-hot.
• 2 Put the red onion in a glass bowl with 1tbsp vinegar and a pinch of salt. In a mixing bowl, combine the chilli jam, 2tbsp oil, 1tbsp vinegar, the garlic, cumin and sumac with black pepper. Spoon 1tbsp into a small processor/blender with the chopped mango, remaining 1tbsp oil and the lime juice. Season to taste.
• 3 Lay the halloumi on a lined grill and brush on both sides with the chilli jam mixture (use it all; keep the bowl to hand). Grill for 6-8 mins, turning halfway through.
• 4 Meanwhile, toss the cooked bulgar in the bowl you mixed the dressing in, then add the celery, grapes and herbs. Divide between plates or put on a platter, top with the mango slices and grilled halloumi, then drizzle with the dressing and serve.

2. Lemony prawn tagliatelle

A simple pasta dish that uses zingy foundation lemons and juicy prawns. We’ve used a fruity white wine in the sauce, along with a bit of pasta cooking water, and the result is super silky and smooth. It’s ready in around 30 mins or so, but it's smart enough if you’ve got friends round for supper.

• Serves 2
• Prep 10 mins | Cook 20 mins
• Per serving: 653 cals, 21g fat, 8g sat fat, 52g carbs

Ingredients

• 250g frozen raw king prawns, defrosted
• 1tbsp plain flour
• 1tbsp olive oil
• 25g unsalted butter
• 1 shallot, sliced
• 1 garlic clove, crushed
• 2tbsp capers, roughly chopped
• 100ml Waitrose No. 1 Cederberg Chenin Blanc
• 100ml fresh chicken stock
• 150g fresh tagliatelle
• 190g pack Waitrose Tenderstem Broccoli & Fine Beans
• 20g pack Waitrose Cooks’ Ingredients Tarragon, chopped
• 1 Waitrose Cooks’ Ingredients Unwaxed Lemon, zested and sliced

Method

• 1 Toss the prawns in the flour and season with salt. Heat the oil in a frying pan over a medium heat. Add the prawns and cook for a few minutes on each side, until pink. Remove from the pan and set aside.
• 2 Melt the butter in the same pan, add the shallot and cook for 2 mins. Add the garlic and capers, and cook for a further 2 mins.
• 3 Add the wine and stock, season and cook for 5 mins, until slightly thickened.
• 4 Meanwhile, cook the pasta and greens according to the packs’ instructions, drain and reserve a splash of pasta water.
• 5 Return the prawns to the sauce, cook for a few minutes, then add most of the tarragon and all the lemon slices. Toss the pasta and greens in the sauce to coat, adding a splash of reserved pasta water if needed. Divide between plates, and scatter over the lemon zest and remaining tarragon

3. Sticky chicken and pineapple tray bake

A dish bursting with flavour. The juicy, sticky pineapple and chicken combo is great cooked as a tray bake, but if you’re hosting alfresco, you could finish it off on the barbecue to lightly char the skin. Served with the slaw, you’ll be transported to sunnier climes.

• Serves 4
• Prep 15 mins | Cook 50 mins
• Per serving: 644 cals, 34g fat, 8g sat fat, 33g carbs

Ingredients

• 1 Supersweet large pineapple, peeled, cut into wedges
• 1tbsp each sriracha, dark brown sugar and groundnut oil
• ½tsp allspice
• 8 free-range/organic bone-in, skin-on chicken thighs
• For the slaw:
• 1tbsp each Dijon mustard and apple cider vinegar
• 1tsp sriracha
• ½tbsp dark brown sugar
• 25ml groundnut oil
• 190g Waitrose Baby Corn & Sugar Snap Peas, thinly sliced
• 25g pack Waitrose Cooks’ Ingredients Mint, leaves chopped
• 1 Waitrose Braeburn apple, cut into matchsticks
• 3 spring onions, thinly sliced, plus a few extra to garnish
• ½ small white cabbage, shredded

Method

• 1 Heat the oven to 180C Fan. Put 250g of the pineapple in a food processor with the sriracha, sugar,oil, allspice and a big pinch of salt. Whizz until smooth, then toss together with the chicken and remaining pineapple on a large baking tray, turning to coat everything in the marinade.
• 2 Bake skin-side up for 40 mins, until the chicken is cooked through, basting several times with the marinade. Then transfer to the grill (or barbecue) and cook for a few more minutes, until the chicken and pineapple are a little charred.
• 3 For the slaw, whisk the mustard, vinegar, sriracha, sugar and oil in a large bowl with a pinch of salt. Add the remaining slaw ingredients and toss to coat. Serve with the chicken and pineapple, garnished with extra chopped spring onions, and any pan juices spooned over.

4. Grilled pork and grains

A bowl of good-for-you grains, topped with a spoonful of houmous and super tender and juicy pork fillet. We’ve dressed this with sumac, hazelnuts, and orange flavours so it feels light enough for summer dining, but won’t leave you feeling hungry.

• Serves 4
• Prep 15 mins | Cook 20 mins
• Per serving: 645 cals, 25g fat, 5.5g sat fat, 61g carbs

Ingredients

• 1tbsp Cook’s Ingredients Lebanese 7-Spice-Style Blend or Baharat Seasoning
• 2 garlic cloves, crushed
• 1tsp dried oregano
• 1tbsp olive oil
• 1tbsp red wine vinegar
• 2 Waitrose blush oranges, zested, then peeled, and the flesh sliced
• 420g pork fillet
• 190g Waitrose Baby Corn & Sugar Snap Peas
• 3tbsp extra virgin olive oil
• ¼tsp sumac
• 50g hazelnuts, toasted and roughly chopped
• 1tbsp pomegranate molasses
• 25g pack Waitrose Cooks’ Ingredients Mint
• 2 x 300g packs Waitrose Wheatberries, Lentils & Green Vegetables
• Avocado, hummus and crispy fried onions, to serve

Method

• 1 In a glass/ceramic bowl, mix together the spice mix, garlic, oregano, olive oil, vinegar and orange zest with salt and pepper. Add the pork, turning, to coat in the marinade. Set aside.
• 2 Slice the corn then cook in a pan of boiling water with the sugar snaps for 2-3mins until tender. Drain and refresh under cold running water.
• 3 Heat the grill to medium-high. Put the pork on a lined grill pan and cook for 10 mins, turn then cook for 8-10 mins more (or until 63C on a digital probe). Set aside to rest, then slice.
• 4 Meanwhile, in a mixing bowl, mix the extra virgin oil with the sumac and seasoning. Toss in the veg, then add the orange segments, toasted hazelnuts, pomegranate molasses and mint.
• 5 Heat the grain pouches according to the pack instructions. Serve in bowls with the veg, orange segments, avocado, houmous, pork and crispy fried onions. Drizzle over any dressing left in the bowl.

5. Fragrant butternut curry

This vegan and gluten-free curry is more than the sum of its parts thanks to a rich Sri-Lankan curry paste and minty coconut chutney. It can be made ahead and reheated to serve, allowing the spices time to mingle and mellow. Try it instead of a take-out, you’ll be rewarded!

• Serves 4
• Prep 20 mins | Cook 25 mins
• Per serving: 598 cals, 43g fat, 24g sat fat, 36g carbs

Ingredients

• 1tbsp vegetable oil
• 1 large onion, sliced
• 1 sprig fresh curry leaves, or about 8 dried
• 3cm piece fresh ginger, grated
• 190g jar Waitrose Cooks’ Ingredients Sri Lankan Style Curry Paste
• 700g mixed squash, peeled and chopped
• 400g tin coconut milk
• 160g extra fine green beans, or sliced runner beans
• Basmati rice, to serve
• For the coconut sambal:
• 25g pack Waitrose Cooks’ Ingredients Mint, leaves picked, a few reserved
• 25g pack Waitrose Cooks’ Ingredients Coriander, chopped, a few sprigs reserved
• 80g Waitrose Good To Go Fresh Coconut Chunks
• 1 green chilli, chopped
• 1 small shallot, peeled, chopped
• Juice 1 lime

Method

• 1 Heat the oil in a large lidded frying pan or sauté pan. Add the onion and curry leaves, then fry for 15 mins, until the onions are softened and starting to brown.
• 2 Add the ginger and cook for 1 min, then add the curry paste and fry for 2-3mins. Stir in the squash to coat in the sauce, then add a jar of water and the coconut milk. Bring to a simmer, then cover and cook over a low heat for 20 mins, until the squash is just tender.
• 3 For the sambal, whizz the mint, coriander, coconut chunks, chilli, shallot and lime juice in a small food processor until finely chopped. Season with salt and set aside.
• 4 Stir the beans into the curry and cook, covered, for 5 mins, or until just tender.
• 5 Heat the rice according to the pack instructions and serve with the curry, topped with some coconut sambal and the reserved herbs.

The Waitrose Foundation

Launched in South Africa in 2005, the programme now supports 10 regions across Africa, Latin America, and beyond. And, Waitrose now sells over 200 Foundation-labelled products in-store, including berries, citrus fruit, grapes, stone fruit, apples, pears, exotic fruit, vegetables, flowers, and wine.

Waitrose Group Food Director Jen Bedloe travelled to Foundation projects in Kenya and South Africa, meeting women whose lives have been directly transformed. From farming training to health clinics, she shares the powerful stories behind the food we eat. Read Jen’s full account here

Real impact in real communities:

• In Costa Rica, Foundation funding helped deliver eye tests and glasses to 53 workers and family members, many of whom had never had one before.
• In Kenya, thousands have benefited from access to clean water and energy-efficient cookstoves – helping reduce wood consumption and improving health.
• In every location, the Foundation listens to what communities need most – whether that’s new schools, medical care or vital childcare support.

Like many of you, we think Christmas really is the most magical time of the year, and nothing brings the season to life quite like amazing food. Whether you’re planning the works for a big family feast, a cosier festive lunch or a full-on Christmas party, this is the moment to go all out. But with supermarket shelves packed with new launches and limited-edition treats, it can be tricky to know what’s actually worth popping in your trolley. That’s where the Woman & Home Festive Food Awards come in. We’ve done the tasting (and the debating!) so you can shop with confidence and serve only the best this Christmas.

Over the past few months, hundreds of products have landed in our Test Kitchen for judging. Our food team, who between them have years of cooking, tasting and creating under their belts, sampled everything blind and prepared exactly as the makers intended. From melt-in-the-mouth mince pies to the ultimate pigs in blankets, every product had to earn its place on our winners list.

So whether you’re after the best of the best for your festive spread or just a little inspiration, consider this your ultimate Christmas shopping guide from our table to yours.

Our judges

The tasting took place at our foodie epicentre, the Woman & Home Test Kitchen in Winnersh, where plenty of lively discussions and second helpings decided this year’s champions.

Our panel included Group Food Director Jen Bedloe, Food Editor Jess Meyer, Deputy Food Editor Rose Fooks, Food Writer Georgia Sparks, and kitchen assistants Catrina Gell and Lucy Kirkpatrick - all equally passionate about finding those stand-out products that will make your Christmas meals unforgettable.

The best Christmas food 2025

Best mince pies

The pastry is golden and buttery, and extremely delicious with a melt-in-the-mouth feel. We loved the filling, which has a good acidity and is not sickly sweet. Rose said, “The pastry is much more refined than many of the other entries. The whole product seems handmade with care.”

Nice crumbly pastry, with a very traditional style filling that’s well balanced whilst being jam-packed with fruit. Warmed up, Aldi's Specially Selected All Butter Mince Pies would be delicious served with cream or ice cream. We like the snowy powdered sugar finish and pretty snowflake design.

These look extra special with gold flecks adorning a chocolatey topping. Deep-filled and indulgent, which makes them perfect for those who don't love mince meat but have a sweet tooth. Georgia was wowed by the premium packaging that these came in, “They look so special and taste just as fab!”

Hands down the winner in this group with a perfect pastry texture and jam-packed filling. Completely free from so stash these in your cupboard for any visitors. Jen said, “These stood out for the pastry and juicy filling, we couldn’t believe they were gluten-free!”.

Best Christmas cake

We could not resist this cute fruit and nut-adorned cake. Just as good (if not better) than making your own. There was plenty of fruit balanced with nostalgic, warm spiced flavor. Rose loved the decoration on this cake and said, “It’s a classic that tastes just as good as it looks.”

Best Christmas pudding

Citrussy, moist, and will cut well to serve in neat portions. It’s a tricky balance to get right, but we loved this super traditional version, with a kick of booze it’s classic, sweet but not sickly.

Jen was a big fan of this one and thought the booze and flavour balance was just right.

This has a classic flavour profile and doesn’t compromise on texture. Georgia thinks, “Any gluten-free guest will enjoy this pud, and it being prepared as individual portions means that everyone at the table can enjoy a taste of Christmas.”

This one was a hit with the judges for being light enough to serve after the main meal. We loved that it had a good boozy hit with indulgent creamy layers and a coffee pick-me-up!

Lucy said, “I love a classic tiramisu and there’s no reason not to give it a festive twist and enjoy it at your Christmas table!”

Doubles up as a dessert if you don't like traditional Christmas pudding. Light sponge with wonderful fresh cream swirling through. Lovely textured icing with a gold show-stopping lustre. The whole taste team couldn't stop going back for more! Lucy said, “This is exactly what I look for in a yule log, it has a wonderfully rich flavour and a moorish moist texture.”

Perfect for a party centre piece. This selection is simply delicious, with a truly melt in the mouth quality that’s hard to resist. The premium packaging contains a nice selection of flavours in separate compartments. The testers loved these chocolates and couldn’t stop diving in for more all day.

Treacley, like a gingernut, with a nostalgic flavour that is warm and comforting and tastes like homemade. Jen said, “The fantastic chewy texture, with lots of spice would rival a mince pie with a cuppa.” Great for gifting thanks to the cute festive musical box.

Best turkeys

An attractive, good-looking turkey with crisp golden skin. The meat is nice and juicy, and our tasters thought the leg meat was similar to tender duck. The pack suggested a longer cooking time than was required - we suggest you use a digital probe so you don’t dry it out.

We loved this turkey so much that we called in more samples and used them for recipe testing in the weeks following the taste test, it was just as fantastic every time!

Gorgeous whole bird, that when roasted, reveals a bronzed crisp skin. The pan juices are delicious, and the meat is tender and juicy, and the brown meat is not too gamey. This one comes with a thermometer and unique cooking instructions.

Lucy Kirkpatrick said, “It was super easy to cook to perfection thanks to the clear and specific instructions it came with. A great experience from kitchen to table.”

A turkey crown is a great option for a smaller crowd. We loved the flavour of this smaller joint. You wouldn’t feel like you were missing out on the brown meat if you cook plenty of trimmings. The meat had a clean flavour that was super moist and tender, and there were still some good pan juices for gravy.

Rose, who has carried out many a Christmas taste test, said that this was the best turkey crown that she can remember trying. No mean feat!

Sainsbury's turkey crown with pork, apricot, pear, cranberry, and candied ginger stuffing is a winner for busy cooks. This roast stood out from the crowd, with moist turkey meat and a sweet stuffing. The golden glaze and juices would create a lovely gravy because the added treacle flavour balances the sweetness.

Georgia Sparks said, ‘This turkey was juicy and succulent and has a good amount of stuffing.’ We loved the presentation with streaky bacon and a flourish of fresh herbs.

Best alternative mains

A centre piece with crisp, generous crackling and tasty succulent pork with spiced/herby stuffing.

Catrina said, “It certainly looks very impressive, and the fennel stuffing has really enhanced the flavour of the pork. The whole joint is so moist and tender.” Our top tip would be to remove the crackling so you can thinly slice the meat.

It’s not the first time our judges have rated this ham the best in show. Jess described it as, “Delicious! Well balanced and perfectly seasoned. It has a superb texture, with a sweet delicious meat that's so easy to prepare.” It serves a large number so is ideal for those that have visitors over the festive season.

Rustic, homemade festive wreath shape with a pretty golden crumb. Our tasters loved the relish that was tart and tangy. It’s well seasoned, with a cheesy, creamy leek flavour.

Lucy described it as, “Very tasty!” adding that, “the attractive wreath shape lends itself to the festive buffet table effortlessly. And what a win that all the packaging is compostable.”

Best starters

The judges were looking for the perfect balance of smoke, texture and mouthfeel. The maple and black pepper added a sweetness and savoury quality that wowed the tasters. Great on its own or used to adorn your blinis, this was a real standout product!

Catrina Gell said, “Delicious! I love the savoury kick of the black pepper and the actual salmon texture is perfect.”

A lovely starter that would look great topped with baby salad leaves to elevate it for easy entertaining. It has a crisp pastry base and creamy sauce. Jess Meyer said, “The fish has stayed so succulent and I love the richness of the cheesy sauce.”

Best side dishes

You have to buy the best to make the Christmas dinner truly unique. These were a real classic, with a neat shape and the perfect balance of savoury seasoned meat, good salty bacon, that isn’t too overpowering or smoky. A must buy!

Jen said, “I loved these, my star buy for a really good pig in blanket, they are well seasoned and the bacon has crisped up nicely.” The ultimate PIB!

These had the quality you find in a good chip. We all loved the wagyu flavour, which gave a clean, crisp finish and the texture wasn't dry or too hard once reheated. The testers were keen to try these out in the air fryer, but we found this dried them out too much - best to cook in the oven in their foil tray.

This won for its perfect stuffing texture, that was neither too bready or too sausage-meaty. The classic sage and onion flavour was well balanced, not too sweet and generously herby and seasoned. Catrina said “I love this, it’s such a classic flavour profile and I much prefer these to the some of the other more sausagemeat-led stuffings.”

This won for its perfect stuffing texture, which was neither too bready or too sausage-meaty. The classic sage and onion flavour was well balanced, not too sweet and generously herby and seasoned.

Catrina said, “I love this, it’s such a classic flavour profile and I much prefer these to some of the other more sausagemeat-led stuffings.”

An amazingly crunchy side that comes in a convenient jar - the flavour works well with your roast dinner or on the buffet table with ham or in leftover sarnies.

Jess said, “This is such a fun alternative to your traditional red cabbage and offers some refreshing relief to have alongside all your richer Christmas trimmings.”

A versatile, zesty cranberry flavour that’s slightly lighter in style than a classic cranberry sauce. Jen thought, “This would go equally well with a cheeseboard, or casseroles as it would with turkey.”

Best party food

A sumptuous starter, juicy prawns with a creamy sauce and crispy crumb topping. The DIY element makes a huge difference here, but don't be put off! What you’ll get is a crisp pastry shell that you fill with juicy prawns and an addictively good sauce. It’s possibly more of a two-bite mouthful - but we loved that it was generous and paired well with a glass of fizz!.

Lucy was really impressed with this bite, “I wasn’t convinced by the self-assembly to begin with, but it makes a huge difference to the final result! The pastry is perfectly crisp and the prawns cook through beautifully.”

An excellent selection of hard, soft and blue cheese that represents the best of Europe. We enjoyed the accompanying buttermilk crackers. Jess said this was, “Perfect for cheese lovers. The artisanal offerings mean there is something for everyone and the addition of tasting notes to guide you through is extremely appealing for your festive cheese course.”

A fun take on a cheeseboard with an interesting selection of ‘forest’, ‘acacia’ and ‘orange blossom’ honey that pairs brilliantly with the 3 cheeses. Comes with lovely little crackers that allow you to make a delicious little canape.

Rose thought this was such a fresh take on your classic cheeseboard and thought, “The honey selection adds something extra special to an already very pleasing product.”

Best festive drinks

Chocolate-mocha flavours, our taste testers enjoyed every sip. Its syrupy mouthfeel and warming spice are great as an after-dinner tipple with your sweets and cheese boards or a rich chocolatey pud. Jess said this tipple was “Rich and indulgent, exactly the type of tipple you need around between Christmas and New Year.”

Appealing pale pink blush colour that looks truly lovely in the glass. Our judges rated it as an elegant and refined easy drinking wine, with just the right level of fizz, that feels really special. Jen Bedloe said, “This would be gorgeous for a canape party or even better with your smoked salmon!”

If you’re looking for a classy Champagne that doesn’t break the bank, supermarket own labels are always worth a look. This one has orchard fruit and citrussy notes and has a refreshing acidity. It was a standout against more expensive bottles with plenty of fine bubbles.

Bright and crisp with just the right touch of acidity and notes of apple and pear. This sparkling will be a crowd-pleaser. Twice-fermented, vegan, and low-calorie, it’s a special choice for all to enjoy.

Rose Fooks was very impressed with this, saying, “It’s great to find such a strong product in the non alcoholic sparkling category. This is such a delicious bottle that would also make lovely spritzes.”

If you're unfamiliar with the Dirty Dozen and the Clean Fifteen, these are terms coined to help consumers know which organic foods tend to carry the most pesticides and which are less contaminated.

PAN UK’s Dirty Dozen is a British list highlighting the produce most likely to carry multiple residues, while the Clean Fifteen - compiled by Environmental Working Group (EWG) and based on USDA-data - gives an idea of which foods are least affected.

Perhaps unsurprisingly, the produce on this latter list has thinner skin, edible peels, or no natural protective coating, which makes it easier for pesticides to penetrate. However, this isn’t always the case – past lists have included grapefruit, oranges, dried fruit, and spices.

"Certain organic produce tends to have high pesticide residues from conventional farming. This includes fruits such as apples, peaches, cherries, pears, and strawberries and vegetables such as spinach and kale, tomatoe,s and potatoes,” confirms registered dietician and nutritionist Reema Pillai.

If you're watching the pennies, organic frozen fruit and vegetables is often cheaper. And it's just as nutritious as fresh, if not more so, says Reema.

In addition, when we buy organic meat and animal by-products we can expect those animals to have experienced better lives. "If you're able to buy organic dairy products such as milk and yoghurts, these are often better for animal welfare," says Reema. "For fresh eggs, if the budget doesn't stretch to organic, ensure they are at least free range and not caged.” One simple way to eat organic meat within budget is to eat meat only occasionally.

The Dirty Dozen

Each year, PAN UK compiles the ‘Dirty Dozen’ list for consumers. This contains food that, when sampled, had the highest amount of pesticide residues.

Here's a list of produce, and the percentage of samples that contained multiple pesticide residues. The 2024 list is based 2022 data, which is the most recent.

If you would like to go a step further, prioritise other fruit, veg and herbs with edible skins – such as celery, peppers, potatoes and coriander – as well as milk and meat, as the organic options will be free of antibiotics and growth hormones.

• Peaches/nectarines (85%)
• Grapes (84%)
• Strawberries (83%)
• Cherries (81%)
• Spinach (73%)
• Apples (72%)
• Sprouts (50%)
• Cucumber (47%)
• Tomatoes (46%)
• Apricots (43%)
• Lettuce (39%)
• Bean pods (38%)

The Clean Fifteen

What the Clean Fifteen offers is a helpful list of fruit and veg that you don't necessarily need to buy organic (from a health perspective). The majority – though not all – of Clean Fifteen produce has hard or non-edible skin or husks, which can be removed before cooking or eating.

• Pineapples
• Sweetcorn (fresh and frozen)
• Avocados
• Papaya
• Onions
• Frozen peas
• Asparagus
• Cabbage
• Watermelon
• Cauliflower
• Bananas 
• Mangoes
• Carrots
• Mushrooms
• Kiwi fruit

Does washing non-organic food remove pesticides?

Yes, washing non-organic foods can help reduce pesticides to a certain extent. Veggie Wash & Fruit-Too (featured below) is a great addition to your kitchen, but you can also use food-grade bicarbonate of soda (also known as sodium bicarbonate or baking soda), as shown in the Instagram video.

A 2017 study published in the Journal of Agricultural and Food Chemistry found that pesticide residues on apples were most effectively removed by sodium bicarbonate solution when compared to tap water.

The findings echo guidance from Harvard Health Publishing and the USDA, which both advise that washing fruit and vegetables under running water - or briefly soaking in a baking-soda solution - can significantly reduce surface residues.

For firm produce like carrots or potatoes, a gentle scrub with a vegetable brush helps lift dirt and any remaining film.

Recommended products

It may not always be practical or affordable to buy everything organic, but that shouldn’t prevent you from enjoying a rich and varied diet. The key is to include as many fruits and vegetables as possible. Washing produce well, peeling when necessary, and storing food safely all help minimise exposure to pesticides.

By staying aware of the Dirty Dozen and Clean Fifteen lists - and choosing organic when it's possible and matters most - you can feel confident about making decisions that suit both your budget and your health.

Love a steak that’s juicy, flavourful, and seared to perfection in a sizzling hot pan? What you need is a good cut, a heavy-based pan, a few minutes of focused heat and some expert-backed timings and tips for rare, medium, or well-done finishes.

First and foremost, what cut? We’ve picked sirloin for this recipe – a tender cut with just the right amount of fat distribution. But you could go for a more affordable option. Eddie McDonald, head chef at Donald Russell, explains. “If you want real value for money, look outside the most well-known cuts,” says Eddie. “Fillet, sirloin and ribeye will always be quite pricey, but other cuts like chuck eye, onglet or picanha can give serious flavour at a more manageable cost.”

How to cook pan-fried steak

Ingredients (serves 1)

• 1 x 250g sirloin steak
• 1 tsp olive oil
• Freshly ground black pepper

Preparation

When you’re ready to cook, bring the steak up to room temperature by removing it from the fridge at least 20 minutes before cooking (a cold steak placed in a hot pan can stiffen and become tough).

Next, think seasoning – salt, in particular, brings out the natural umami flavour of meat. Without it, a delicious steak can be surprisingly bland. Use a good quality sea salt and freshly ground pepper – we love Maldon Sea Salt Flakes and Cornish Sea Salt Co, but there are many great brands out there. Look at this this way; if you’ve spent a pretty penny at the butcher’s, it’s worth investing in some exceptional salt to turn a good sirloin into a great one.

Next, oil – you’ll really notice the taste and aroma of a glug of decent olive oil. Avoid extra virgin olive oil (EPOO), as it has too low a smoke point to fry steak effectively. Go for something like Il Casolare Olive Oil or Karyatis Olive Oil. You could also marinate your steak, or add herbs and spices depending on what you’re in the mood for – jerk steak or teriyaki beef, for example. It’s entirely up to you.

Method

1. Rub the steak with oil and season with salt and freshly ground black pepper.

2. Heat a heavy-based or cast-iron pan over high heat until it’s nearly smoking.

3. Place the steak in the hot pan, frying for on each side – see 'How long should I cook a steak for?' for exact times.

4. Rest the steak on a warmed plate, loosely covered with foil, for the same amount of time as you cooked it. Serve with a crisp green salad and new potatoes.

How long to cook steak for

Cooking times depend on the cut, thickness, and weight of your steak, plus your preferred level of doneness. For large or sharing cuts, for example, you may need to finish cooking it in the oven – professional chefs do this for smaller cuts, too.

Rare
Total cook time: 10-12 minutes per 500g
Pan guide (250g steak): 2.5 mins each side
Internal temperature: 48-52°C

Medium-rare
Total cook time: 11-13 minutes per 500g
Pan guide (250g steak): 3 minutes per side
Internal temperature: 53-57°C

Medium
Total cook time: 12-14 minutes per 500g
Pan guide (250g steak): 3 mins each side
Internal temperature: 58-62°C

Well done
Total cook time: 14-16 minutes per 500g
Pan guide (250g steak): 3-4 mins each side
Internal temperature: 68-72°C

Use a digital meat thermometer like a ThermaPro – to get an accurate reading, insert the probe into the side and right into the centre to get an at the centre. You’re looking for an internal temperature of 48-72°C, depending on how cooked you like it.

Ingredients matter

Dry-aged sirloin will be more tender with a funky, beefy aroma, but expect to pay more, too.

Use the right olive oil Use standard olive oil for its high smoke point – extra-virgin won’t reach the correct temperature.

Add unsalted butter Do this toward the end of cooking to baste the steak. This enhances flavour and adds richness. "You probably know this already, but ‘everything is better with butter,” says Eddie.

Choose the right pan

For even heat distribution, use a heavy base or cast iron pan – these pans retain heat better than thin ones, which helps to create an even sear. "A heavy pan gives better results as it will cool down much less than a thin pan when the steak hits it,” says Eddie. “And heat it well before you start cooking.”

Before adding the meat, get the pan really hot – you want it nearly smoking in order to create a seal and char quickly.

Avoid overcrowding the pan – this causes the temperature to drop and prevents a good sear.

Ways to avoid meat sticking

Rub the steak with oil – not the pan (a rookie mistake). This reduces the amount of oil that can smoke and spit. It also helps prevent the steak from sticking.

Don’t flip the steak too soon – wait for that delicious, slightly charred crust to form.

Once seared, let steak naturally release from the pan – “If you leave it until a good crust of caramelisation has formed, it will lift away from the pan with no problems,” says Eddie.

Rest is best

Resting steak is as important as how it’s cooked – one chef tip is to rest the steak for as long as it’s cooked – so, if the steak is cooked for 10 minutes, rest it for at least 10 minutes.

Wrap loosely in foil and leave it to rest on a warm plate – if the foil is too tight, it will trap moisture and softens the crust. This may also cause it to overcook, too.

The resting time affects a steak’s doneness – the internal temperature can rise by around 5°C during rest so keep that in mind.

Cooking the perfect sirloin steak isn’t about fancy equipment or chef-level experience - it’s about heat, timing and confidence. Get your pan hot, resist the urge to move the meat too soon, and always give it time to rest before serving. Avoiding other classic mistakes - like overcrowding the pan, using the wrong oil, or skipping the rest - will also make a huge difference.

Simple as it sounds, there’s way more to chicken karaage than plain old fried chicken. A filling, Japanese soul food, it is – according to Tim (and he’s an expert) ‘is the best friend chicken recipe you can make – it’s got a crunch to juicy chicken ratio, it’s nugget size pieces, and it’s super easy.’ Tims makes his by infusing succulent chicken thighs in a complex marinade of spices and other delicious ingredients, before coating them in his own creation – a seasoned batter made with cornflour and an array of Japanese ingredients tp pack in as much flavour as possible. Yes, it’s fried but – trust us – KFC this is not.

At Tim’s former restaurant, Nanban in London, the dish was served with a sprinkling of lime juice to add a tangy freshness to the chicken without overpowering the flavours. We also recommend serving it with a hearty dollop of Kewpie mayo, which is sort of mayo on steroids that can be bought in large supermarkets, Japanese or Asian supermarkets or online, as well as some of the other ingredients in the recipe.

This mouthwatering recipe serves four people – and it really is the perfect sharing food – but you can scale the measurements up or down as required.

Preparation

The key to a successful chicken karaage is the marinade. You can marinate for 1-2 hours but if you can prepare 24-48 hours in advance you’ll notice an extra depth of flavour.

As Tim suggests, use a big, deep pot or a deep fat fryer – the sides of your pot should come up much higher than the level of your oil, so if it does bubble up it shouldn't overflow.

And when it comes to frying chicken, cooking thermometers really are our best friend. Making sure the oil reaches 160°C helps the karaage develop a golden-brown crust, while a meat thermometer lets you check the inside of the meat (you're looking for an internal temperature of 65°C), so you know it’s cooked through yet still juicy.

Watch Tim make these succulent, Japanese-inspired chicken thighs

Ingredients

• 4 chicken thighs, boneless and skin on
• Cooking oil for deep frying, such as rapeseed

For the marinade

• 3tbsps mirin
• 3tbsps rice vinegar
• 100ml sake
• 3tbsps lime juice (or yuzu juice of you can get it)
• 2tbsps sriracha or similar hot chilli sauce
• 2tbsps soy sauce
• 1tbsp sesame oil
• 10 cloves garlic
• 4 shallots or 2 banana shallots
• 15g ginger (peeled weight), thinly sliced
• ½tsp salt
• ¼tsp white pepper

For the seasoned flour

• 250g cornflour
• 1tsp white pepper
• 1tsp salt
• 1tsp sesame seeds (black, white, or a mix)
• ½tsp dashi powder
• ¼tsp chilli powder
• ¼tsp dried ginger

Method

Step 1

For the marinade, whizz all the ingredients together in a food processor until no big chunks remain (it doesn’t have to be perfectly smooth).

Step 2

Cut the chicken thighs into pieces no bigger than about 3cm at their thickest point – most thighs will yield 4 pieces, but you should get 5 or 6 out of bigger ones.

The main thing to bear in mind is that they need to cook quickly, before the crust begins to burn. Basically, you should err on the side of small.

Step 3

Cut the chicken thighs into 4 even pieces (it may be 3 for smaller thighs, or 5 for bigger ones). Add the marinade and coat the chicken well. Leave in the fridge for at least an hour and up to 48 hours.

Step 4

For the seasoned flour, combine all ingredients until well distributed. Remove the chicken from the marinade, letting any excess drip off, and dredge in the seasoned flour ensuring that all the nooks and crannies are well coated – this will help maximise crust and minimise burning.

Step 5

To cook, heat at least 1 litre of cooking oil in a deep pan and heat to 160°C. Shake off any excess flour from the chicken pieces then carefully drop them into the oil in small batches so they don’t stick together, checking the temperature periodically to ensure it is hovering around the 160°C mark. Fry each batch for 6-7 minutes. Don’t worry about the cooked chicken losing its crunch – it will stay crisp.

Step 6

If you have a meat thermometer, use it: the chicken is done when it reaches an internal temperature of 65°C.

If you don’t have a thermometer, use a knife to cut into the biggest piece of chicken at its thickest point. If it’s pink, back into the oil it goes. If it’s not pink and it’s hot to touch, it's time to serve. Remove the chicken from the oil and drain on kitchen towels.

Step 7

It’s time to serve. It's perfect as is, but you could also add a wedge of lemon or lime, or some mayo.

FAQs about cooking chicken karaage

Do I have to deep fry chicken karaage?

Traditionally in Japan, a deep fryer is used, but you can use an oven or air fryer If you want to make dish a bit healthier. Here’s how:

To oven bake:

1. Prepare the chicken.

2. Preheat your oven to 220°C.

3. Put your chicken pieces onto a baking tray.

4. Place the tray in the oven for 20 minutes.

5. Remove from the oven and immediately serve with a slice of lime or Kewpie mayo.

To air fry:

1. Prepare the chicken.

2. Preheat your air fryer to 200°C.

3. Place the chicken pieces into the fryer basket and spray a little oil over them.

4. Cook for 10 minutes.

5. Take one out and check it’s cooked through by inserting a sharp knife into the middle for 3 seconds then pulling it out to see if the knife is hot. If it is, the chicken is ready. If not, give the thighs another 5 minutes.

6. Remove from air fryer and serve immediately with a slice of lime or Kewpie mayo.

Can I reheat chicken karaage?

Fried food is generally best eaten hot, straight after being cooked but you can reheat leftovers if you can’t resist the leftovers (and who can blame you?)

Preheat your oven to 200°C, place the pieces on a baking sheet and bake for around 15-20 minutes, so that they are hot on the inside but crisp on the outside. The exact baking time will depend on the size of your pieces, so we recommend using a meat thermometer or the knife test we describe above.

You can also reheat chicken karaage in an air fryer. Preheat your air fryer to 190°C, place the chicken in the basket and air fry on each side for 2 minutes.

While pretty much anything can be reheated in a microwave, we wouldn’t recommend it for chicken karaage. You won’t get the crispiness back, and it’s partly this which makes it such a treat to eat.

If you're reheating your chicken karaage from frozen, the rule is to not let it defrost before cooking. This will cause the chicken to thaw and release moisture and degrade. Instead cook them from frozen by preheating your oven to 190°C. Place the pieces onto a foil-lined baking sheet and bake for 35 minutes until each piece is completely reheated. If you feel some pieces may need longer to get that desired crispy effect, bake them for a few more minutes.

Can I eat karaage leftovers?

Once cooled, store leftovers in an airtight container or cover them well with cling film. The more protected they are the better. Leave them in fridge for up to 3 days; you can also freeze for about 4 months. If the fried chicken has been left at room temperature for longer than 2 hours, it’s safer to bin it, according to EatingWell.

Super satisfying and utterly delicious, these dishes prove that salads aren’t just for side plates. Packed with protein, fibre, good fats and colourful veg, they’re not only satisfying but also help support balanced energy and better gut health.

As Dr Amir Khan recently reminded us, salads aren’t just for summer - they’re a versatile way to pack flavour and nutrients all year round. The trick is to build them like you would any other main dish. Start with a protein, add grains or pulses for staying power, then layer in fresh vegetables and finish with a punchy dressing.

That's exactly what you'll find in these five recipes, drawing inspiration from around the globe - from a sweet and salty twist on Middle Eastern fattoush, topped with honey-drizzled halloumi, a Japanese-style quinoa nourish bowl, and our playful spin on a classic French Niçoise, swapping the usual tuna for sizzling steak. We’ve also got fresh ideas with chicken, tuna, and prawns, so there’s something for everyone.

We know weeknights can be busy, so follow our tips for making ahead, swapping ingredients, and adding extra crunch or spice to your salad depending on what you have to hand.

1) Japanese-style garden salad

A garden in a bowl, with sesame and ginger dressing. Pick any of your favourite seasonal veggies for this fresh-tasting salad.

• Serves 4
• Prep 10 mins, plus cooling | Cook 15 mins
• Per serving: 255 cals, 14g fat, 3g sat fat, 22g carbs

Ingredients

• 200g red quinoa
• 200g bunch asparagus, trimmed
• 150g fresh garden peas, or frozen peas, thawed
• 1 avocado, sliced
• 2 carrots, peeled and grated
• 12 radishes, trimmed and halved
• 50g mixed salad leaves
• 15g fresh coriander, leaves picked
• 1tbsp toasted sesame seeds
• For the sesame ginger dressing:
• 3tbsp light soy sauce
• 1½tbsp mirin
• 1tbsp rice vinegar
• 2-3tsp caster sugar
• 1tbsp sesame oil
• 2tsp grated fresh ginger

Method

• 1) Rinse the quinoa and drain. Put in a pan with 175ml cold water and bring to a simmer. Cover and reduce the heat to low. Cook for 12 mins, then remove from the heat and leave undisturbed for 5 mins. Transfer to a large bowl to cool.
• 2) Meanwhile, bring a medium pan of water to the boil. Cut the asparagus in half and cook, together with the peas, in the boiling water for 2 mins or until just tender. Strain, refresh under cold water and drain well. Pat dry and set aside.
• 3) For the dressing, put the soy sauce, mirin, vinegar, 2tsp of the sugar, sesame oil, ginger and 1tbsp cold water in a jug. Stir, taste; add remaining sugar if required.
• 4) Put the quinoa, asparagus, peas, avocado, carrots, radishes, salad leaves and coriander in a large bowl. Add the dressing and stir well until evenly coated. Divide between 4 bowls and serve, scattered with the sesame seeds.

2) Fatoush with grilled halloumi and warm honey

The perfect balance of sweet and savoury in this simple Middle Eastern-inspired salad. Instead of pitta, use stale bread. Tear it, drizzle with olive oil and grill until crisp

• Serves 4
• Prep 20 mins | Cook 5-10 mins
• Per serving: 685 cals, 46g fat, 23g sat fat, 50g carbs

Ingredients

• 2 pitta breads, split in half horizontally
• 1 large green or red pepper, finely diced
• 1 cucumber, finely diced
• 4 ripe tomatoes, finely chopped
• 1 red onion, finely chopped
• 2tbsp chopped fresh parsley
• 2tbsp chopped fresh coriander
• 50g rocket leaves
• 3tbsp clear honey
• 1tbsp olive oil
• 2 x 250g packs halloumi, drained, sliced
• For the dressing:
• 4tbsp extra virgin olive oil
• 1½tbsp lemon juice
• 1 small garlic clove, crushed

Method

• 1) Heat a large griddle pan or heavy-based frying pan until hot. Cook the pitta breads for 1 min each side until browned. Leave to cool and crisp up, then break into bite-size pieces.
• 2) In a bowl, mix together the pittas, pepper, cucumber, tomatoes, onion, herbs and rocket leaves.
• 3) Make the dressing. Whisk everything together, and season to taste.
• 4) Put the honey in a small pan and heat gently until it’s almost bubbling. Keep warm.
• 5) Heat the oil in a non-stick frying pan. Fry the halloumi for about 2 mins on each side until golden and beginning to soften.
• 6) Meanwhile, add the dressing to the salad, and stir well. Divide between 4 serving bowls and arrange the halloumi on top. Immediately drizzle over the warm honey and serve.

3) Seared tuna with aubergine salad

Freshly cooked tuna flakes sit atop a tangy aubergine salad with tahini yogurt. Tinned tuna in olive oil would also be a great option if you can’t get fresh

• Serves 4
• Prep 15 mins | Cook 15 mins, plus cooling
• Per serving: 380 cals, 22g fat, 4g sat fat, 9g carbs

INGREDIENTS

• 4tbsp olive oil
• 1 large aubergine, cut lengthways into thick slices
• 4 x 125g tuna steaks
• ½ red onion, thinly sliced
• 125g cherry tomatoes, quartered
• 2tbsp chopped fresh coriander
• 50g rocket leaves
• ½ cucumber, peeled and thinly sliced
• For the tahini yogurt:
• 150g Greek yogurt
• 2tsp tahini
• ½ small garlic clove, crushed
• For the dressing:
• 2tbsp extra virgin olive oil
• 1tbsp lemon juice
• 2tsp harissa paste
• 2tsp honey
• 1tsp pomegranate molasses Griddled flatbreads, to serve (optional)

METHOD

• 1) For the tahini yogurt, put the Greek yogurt into a bowl, and add the tahini and crushed garlic. Stir well, then season to taste. Make the dressing by whisking the ingredients together until evenly blended.
• 2) Heat a griddle pan over a high heat. Season 3tbsp of the olive oil, brush over the aubergine slices, then cook in batches for 4-5 mins each side, until they are charred and softened. Cool for 5 mins, then dice the flesh.
• 3) Season the remaining oil and brush over the tuna steaks. Cook on the griddle pan for 2 mins each side. Lightly wrap in foil and rest for 5 mins, then flake the flesh into large pieces.
• 4) Meanwhile, put the red onion in a bowl, cover with cold water and set aside for 5 mins. Drain well and pat dry.
• 5) In a bowl, combine the diced aubergine, flaked tuna, red onion, cherry tomatoes and coriander. Add half the dressing and stir well.
• 6 )Spread a little tahini yogurt on to serving plates and top with the aubergine salsa, rocket leaves and sliced cucumber. Drizzle over the remaining dressing and serve with griddled flatbreads, if liked.

4) Rare beef Niçoise with anchovy dressing

Rare sliced beef makes a delicious alternative to traditional tuna, in this classic French salad. Prep all the elements for the salad the day before to save time, then just assemble and enjoy!

• Serves 4-5
• Prep 15 mins | Cook 15 mins, plus resting and cooling
• Per serving: 590 cals, 42g fat, 7g sat fat, 20g carbs

INGREDIENTS

• 400g small new potatoes, scrubbed and halved if large
• 200g French beans, trimmed and halved
• ½ red onion, thinly sliced
• 2tsp red wine vinegar
• ½tsp sugar
• 2 x 200g beef fillet steaks
• 1tbsp extra virgin olive oil
• 4 ripe tomatoes, chopped
• 2tbsp small French capers, drained and washed
• 50g Niçoise olives, pitted
• 2tbsp chopped fresh basil
• 2 Little Gem lettuces, cut into wedges
• 2 hard-boiled eggs, peeled and halved, to garnish
• For the anchovy dressing:
• 150g aioli
• 6 anchovy fillets in oil, drained and chopped
• ½tbsp red wine vinegar
• Pinch of sugar

METHOD

• 1) Cook the potatoes in a large pan of lightly salted, boiling water for 10 mins, then add the green beans and cook for a further 2-3 mins until both are tender. Strain and refresh under cold water until cool. Drain well, pat dry and set aside.
• 2) Meanwhile, put the onion slices in a bowl and add the vinegar, sugar and ½tsp salt. Set aside until required, then drain well.
• 3) Heat a griddle pan or heavy-based frying pan over a high heat. Rub the beef steaks with oil and season with salt and pepper. Cook for 1-2 mins each side, remove from the pan, then leave to rest for 5 mins. Slice thinly.
• 4) For the dressing, put the aioli, anchovies, vinegar, sugar and black pepper in a small blender then puree until smooth. Add 1tbsp boiling water, then pulse briefly until it is the consistency of double cream.
• 5) Put the potatoes, beans, pickled onion slices, tomatoes, capers, olives, herbs and lettuce in a large bowl, and stir to combine. Transfer to a large platter and top with the sliced beef. Drizzle over the anchovy dressing and serve, garnished with the egg halves.

5) Warm chicken, carrot and chickpea salad with feta

If baby carrots are unavailable, use regular carrots cut into long wedges.

• Serves 4
• Prep 15 mins | Cook 20 mins
• Per serving: 590 cals, 28g fat, 8g sat fat, 33g carbs

INGREDIENTS

• 4 bunches baby carrots, trimmed and scrubbed (500g)
• 2 x 400g tins chickpeas, drained
• 1tbsp olive oil, plus extra for brushing
• 500g skinless chicken breast fillets
• 2tsp Moroccan spice mix
• 50g toasted sunflower seeds
• 2tbsp diced preserved lemon
• 50g mixed salad leaves
• Small bunch parsley, leaves picked whole
• 125g feta, crumbled
• For the dressing:
• 3tbsp extra virgin olive oil
• 1tbsp white wine vinegar
• 1 small garlic clove, crushed
• 1tsp maple syrup

Method

• 1) Heat the oven to 200C Fan. Put the carrots and chickpeas in a roasting tin in a single layer, drizzle over the oil, season and add a splash of water. Roast for 15-20 mins, stirring halfway through until the carrots are tender.
• 2) Meanwhile, heat a griddle pan over a medium-high heat. Score the chicken with a sharp knife, brush with a little oil and rub with the spice mix. Cook for 5-6 mins each side until browned and cooked through. Wrap in foil and rest until required. Slice thinly, reserving the juices.
• 3) For the dressing, whisk the olive oil, chicken juices, vinegar, garlic and maple syrup together, then season to taste.
• 4) Transfer the roasted carrots, chickpeas and sliced chicken to a large bowl and stir in the sunflower seeds, preserved lemon, salad leaves and parsley leaves. Add the dressing and stir well. Divide between serving bowls and serve topped with the crumbled feta.

How to build your own salad

These five dishes show just how versatile salad can be when you treat it like a main course rather than a side. But once you’ve tried them, you can also create your own - and the formula is simple and flexible enough to work with whatever you’ve got in the fridge.

Here's how to build a salad that eats like a meal:

• Start with protein – grilled chicken, seared tuna, marinated tofu, halloumi, beans or lentils. This is what keeps you fuller for longer.
• Add grains or pulses – quinoa, bulgur, couscous, chickpeas or brown rice will help provide bulk and slow-release energy.
• Get colourful with veg – aim for at least two or three varieties, from roasted butternut squash, heritage tomatoes, grated carrots or chopped cucumber
• Play with texture – balance soft avocado with crunchy radishes, or roasted chickpeas with leaves.
• Don’t forget the dressing – balsamic vinegar, fresh herbs, citrus zest, or a drizzle of honey can completely transform the dish.
• Stylish toppings – nuts, seeds, pomegranate seeds, or crumbled feta all add the final flourish.

Mix and match these elements and you’ll never run out of combinations, proof that salads aren’t just for summer, and certainly never just for side plates.