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.

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.

Whether you're a food prep pro and always batch cook for the weeks ahead or are guilty of regularly letting your fresh veggies wilt, it's important to know which foods freeze well - and the ones that don't.

High-water content foods tend to get mushy when defrosted, while fried foods and dairy don't always hold up well in the freezer (though there are exceptions). Some herbs and spices lose a little bit of potency when reheated, too.

The good news? Most foods freeze surprisingly well, and some meals taste just as good even after a few months. All that's required is a little prep and planning.

Foods that freeze really well

Hard cheeses

Hard cheeses like cheddar, parmesan and pecorino freeze well without much impact on flavour and can be added directly to sauces or grilled inside a toastie.

If you're storing them whole, ensure the block is cut to a uniform shape and wrap in parchment paper, then aluminium foil. Alternatively, you can grate the cheese into a ziplock bag - ensure no air gets inside and it's tightly sealed.

Chilli con carne

Not only is chilli con carne easy to make and a super satisfying comfort food, it also freezes and defrosts well, making it an ideal mid-week dinner when you don't have hours to slave over the stove.

Simply cool it down after cooking and add it to an airtight container and pop in the freezer as soon as you can. It will last for around three months, and can be easily reheated in a pan or in the microwave.

Tomato sauce

Homemade tomato sauce is a great freezer-friendly meal and so much healthier than shop-bought sauces. Simply allow the sauce to cool completely and portion it into airtight freezer bags, ready for next time you want to use it. We recommend freezing it flat for easy thawing, avoiding freezing large quantities in the same container.

Herb-infused butters

You can freeze any butter, but the beauty of making your own garlicky, herb-infused butter is that you can also use up any herbs that have been in the fridge for a few days at the same time.

Simply add finely chopped herbs to softened butter (parsley works particularly well) and some minced garlic if you wish. Roll it into a tube, cover with cling film and parchment paper and put in the freezer. You can cut individual portions as you need them.

Chicken tikka masala

Depending on the recipe you use, chicken tikka masala can be fairly labour-intensive to make, but if you double your quantities, it doesn't take that much extra effort and means you can freeze the rest. S

Simply allow it to cool after cooking, store it in an airtight container and eat it within three months. Your future self will be grateful.

Pork ragu

The ultimate comfort meal, pork ragu freezes really well, and you can freeze and reheat it with pretty minimal impact on its flavour. We don't recommend freezing it with pasta, though; that will always taste better when it's whipped up fresh.

For extra convenience, cook it in the slow cooker; it should come together in less than five hours.

Breakfast burritos

A great grab-and-go meal that can be heated from frozen without the need to thaw or defrost it, breakfast burritos are one of our favourite freezer-friendly meals.

There are endless recipe varieties here, but a simple but tasty choice is to scramble eggs along with peppers and onions, while tray baking a pack of sausages. Assemble them inside each burrito, sprinkle grated cheese on top and then roll the burritos in foil before adding them to a zip lock bag.

Simply pop them in the microwave whenever you want to eat them - or cook them on the skillet for a crispier finish.

Sponge cakes

Ever found yourself furiously baking a cake the night before someone's birthday, or a bake sale that had slipped your mind? Make that a thing of the past by baking ahead and freezing your sponge cakes.

Allow them to cool fully before wrapping them tightly in cling foil. You can either wrap each sponge individually or separate them with a piece of parchment paper. While they will last a little longer, we'd recommend defrosting within a month. To defrost, move your cakes to the fridge and allow them to thaw overnight.

Spinach

You wouldn't be alone if you often struggle to finish a full bag of spinach and find yourself throwing out the wilted bits at the end. Make that a thing of the past and freeze whatever you won't immediately use - simply blanche the spinach, squeeze the water out and then divide into individual portions in freezer bags.

Short on time? You can skip the blanching, but you might find this impacts the colour and flavour upon thawing.

Cooked rice

Cooking rice isn't difficult, but it can be time-consuming, so your future self will be thankful if you prepare some cook-ahead bags to store in the freezer. It's important to cool the rice quickly before freezing - ideally, you should freeze it within an hour of cooking. To speed up this process, portion it into small airtight containers and place them in cold water.

Store them in the freezer, then thaw in the fridge or at room temperature when you're ready to eat. Just remember, rice cannot be reheated more than once.

Red pepper soup

A hearty lunch when you're working from home or a great healthy dinner idea when served with grilled cheese, red pepper soup comes together quickly and freezes really well. Roast red peppers in the oven and sauté onions and carrots before adding garlic, tomato paste and aromatics. Transfer the roasted red peppers to the pan along with stock and allow them to cook for a while before blending until silky smooth.

You can also add coconut milk or cream, but it will freeze better if you skip these.

Macaroni cheese

Macaroni cheese generally freezes well, but with a few caveats. Creamier, heavier versions will freeze better, as will casserole-style batches. We also recommend slightly undercooking the pasta so it doesn't go mushy when reheated.

After cooking, cool, portion and freeze in airtight containers and it will be good for up to three months.

Fish pie

Most fish pies, packed with veggies and topped with potatoes, will freeze well, but we'd avoid freezing any recipes that include boiled eggs, as the eggs will taste rubbery once defrosted. Otherwise, cook, cool, cover and freeze.

Fresh berries

Frozen berries are perfect for smoothies. They not only taste great but also add texture and naturally cool your drink. Wash your berries, dry them and freeze them on a single layer on parchment paper. Once they're frozen, transfer them to a ziplock bag, and they're ready to add directly to the blender.

Chopped up herbs - but not all

Frozen herbs are a great thing to have on hand in your freezer, especially herbs that you rarely use a whole pack of in one week. Simply clean, chop and coat in a neutral oil and freeze in a thin layer in a ziplock bag. As with most foods, ensure there is some space in the bag but that it's completely air-tight so that water crystals can't get in.

Herbs like basil and mint are fine to freeze, but they generally lose their flavour in the process, whereas parsley, dill, coriander and chives freeze much better.

Bread

Bread freezes incredibly well and you can freeze most varieties. For ease, we recommend slicing it first so you can just use the quantity you need rather than having to defrost the whole loaf.

Simple breads like sourdough will naturally freeze better than ones containing dairy, like brioche.

Meatballs

You can freeze meatballs either raw or cooked, and thanks to their small size, they also defrost pretty quickly, making them a great, speedy midweek meal option. We'd recommend cooking them before freezing, though; this way, you can also freeze them in sauce, and you'll also be able to reheat them faster without cooking them after thawing.

Chickpea curry

Healthy, filling and packed with protein and fibre, a chickpea curry is a healthy and satisfying choice, and it can often be made using cupboard staples. Happily, it also freezes well and can be stored for up to three months.

Oat milk

Heading on holiday and trying to use up (or preserve) everything in your fridge? There's no need to throw out your oat milk! Decant it into a freezer-safe container or ice cube tray and defrost as you need it.

Be aware that the texture will change, and it may become grainier and separated, so you probably won't enjoy drinking it straight, but it will work well for baking, cooking or in smoothies and iced drinks.

Peri peri chicken

Another great make-ahead choice, marinate chicken breasts and boneless thighs in a peri peri sauce overnight before tray baking. Double the quantities so you have a delicious meal in the moment, and you can save half for later. Let the chicken cool completely and store in freezer-safe, airtight containers. Wrap individual portions in foil or cling film if you're likely to defrost individual pieces separately.

Carrot and coriander soup

Most soups freeze pretty well, especially pureed and chunky ones. Generally, soups with dairy, pasta or noodles become a bit mushy after freezing. All of which makes carrot and coriander soup the perfect freezer-friendly soup. Simply cook, cool, portion and freeze. You can reheat it directly from the freezer and top with fresh herbs and croutons for an extra flourish.

Hearty stews

Is there anything more warming than a hearty stew? Allow it to cool after cooking and move into into a freezer-friendly container. Ideally, allow a little room for expansion, but ensure the container is completely airtight. You can reheat it from frozen on the stove, just add a splash of water or extra stock.

Falafel

Cooked falafel is nearly always better when it's fresh, as it's hard to replicate that beautifully crispy texture after freezing it. But it's not impossible, and you can pop them directly in the oven or air fryer from frozen.

Chopped up chilli

Got some leftover chilis or find you only use small quantities at a time? Then pop them in the freezer for later. Simply wash, chop and put them in a single layer of parchment paper in the freezer. Once they've hardened, pop them into a ziplock bag.

Whole tomatoes

Freezing tomatoes requires basically no prep as there's no need to blanch, peel or chop them. Simply wash and pop in a freezer-friendly container. They will change texture and flavour a little when thawed, so we definitely won't recommend using them for salads, however, they'll work well in tomato sauces.

Bolognese

Bolognese freezes beautifully and is an ideal midweek meal, as all you need to do is boil some fresh pasta while you reheat the sauce on the stovetop. Ideally, you should thaw it in the fridge the night before, but you can also cook from frozen.

To store, cook, cool, transfer to a freezer-safe container and eat within three months.

Lentil dahl

You can store dahl in the freezer for up to three months, making it a great option to batch cook. Freeze it in small portions for speedy defrosting and minimal wastage.

Tomato paste

Save money by buying tomato puree in larger jars or cans and freeze small portions, ready to use whenever you need them. Either fill up ice cube trays or freeze tablespoon-sized portions on parchment paper, gathering them together in a zip lock bag once they've solidified.

Avocado (for certain uses)

Like many fruits and veggies, avocados can be frozen, but because of their high water content, their flavour and texture will change once frozen. That means they will still work in smoothies or blitzed into salad dressings, but we wouldn't advise eating them alone once defrosted.

To freeze, simply slice, squeeze over a little bit of lemon and place into freezer bags.

Milk

Milk freezes surprisingly well; just remove it from its carton and decant it into an airtight BPA-free container. To defrost, move it to the fridge to thaw or place it inside a wide dish filled with warm water to expedite the process.

While you will be able to drink it directly, freezing milk can change the flavour and texture slightly, so it will work best in cooking, baking or inside smoothies.

Shepherd's pie

Shepherd's pie freezes beautifully, whether you freeze individual portions or the whole tray. Simply allow it to cool, then chill it for two hours and wrap it in several layers of cling film. You can defrost it directly in the oven, just allow for extra cooking time.

Lasagne

The ultimate comfort food, lasagne freezes better than most other pasta dishes because of its dense, layered structure, which means the pasta doesn't get mushy when it's reheated, and it tends to generally hold its shape.

For the best outcome, freeze in individual portions.

The humble sandwich is a tried and true lunchtime staple - and has been for generations. Ham and cheese, tuna and sweetcorn, prawn and mayo are all favourites for good reason, but sometimes it's nice to spice things up a bit.

Reinventing some of the more traditional fillings - like switching ham for pastrami and mayonnaise for avocado or cream cheese - is a simple way to turn your favourite sandwiches into exciting lunches.

Here, we've collated a list of ones to try - some you might recognise and some you may need a minute to get your head around. But, they are all certifiably delicious and many are packed full with nutritious ingredients to keep you full through the afternoon.

Ham and cheese with mustard

While this might look like a very popular sandwich filling, ham and cheese with mustard can be spiced up in a variety of ways to make it more exciting.

For example, switch your English mustard for wholegrain, your pork ham for turkey or chicken ham slices, and your regular cheddar for something with more flavour.

Chicken Caesar

You've heard of a chicken Caesar salad - now here's the chicken Caesar salad sandwich, where the bread layers act as the crunchy breadcrumbs.

Toast your bread, add tender grilled chicken, romaine lettuce (the crispier the better), Parmesan cheese, and Caesar dressing. Add anchovies if you like.

Caprese

We're big fans of turning your favourite salad into a sandwich filling - and the caprese is another one. This classic Italian salad takes fresh mozzarella, tomatoes, basil leaves, an a drizzle of balsamic glaze to create a nutritious and filling dish, so add the ingredients together in a sandwich to create a carbohydrate-rich alternative.

Bacon, egg and avocado

You've heard of the BLT. This is the BEA - bacon, egg, and avocado. It makes for one of the best alternative breakfast ideas as it's rich in carbohydrates, healthy fats, and protein, so it's a good start to the day, but it's not cereal or toast. It can also be made ahead of time to save you from rushing around in the mornings.

Also, your egg can be fried or boiled in this sandwich filling, avocado can be mushed or sliced, and bacon can be pork or turkey, so it's easily customisable to your preferences.

Sweet and sour chicken

If sweet and sour chicken is your Chinese takeaway of choice, you're in luck - in just a couple of steps, you can turn this dish into a sandwich filling for your lunch.

All you need is the sweet and sour sauce, which we recommend buying pre-made for ease, along with crunchy cucumber and sesame seeds. Add lettuce for an extra crunch.

Crab and avocado

Really want to spice up your lunchtimes? You can buy potted crab in many whole food stores and premium supermarkets. It comes as a white or brown meat and when combined with mayonnaise or avocado, it works excellently in a sandwich.

The crab meat tends to be sweeter, so it pairs excellently with the smooth avocado. Add a dash of lime and some chilli for a kick.

Chicken with walnut and grapes

Hear me out on this one - chicken with walnuts and grapes can be the perfect delicious and nutritious sandwich filling. It has everything you need - carbohydrates in the bread, protein in the meat, omega-3 fatty acids and antioxidants in the walnuts, and vitamins in the grapes.

It's also a great blend of textures, combining softness with a little crunch.

Wasabi tuna and avocado

Sometimes, just tuna and sweetcorn with mayo just doesn't cut it - even if you're a fan of this classic combination. I recommend spicing things up and adding some healthy fats to your lunch by layering your tuna onto bread with avocado and a wisp of wasabi, for that extra kick. Add pickled ginger for a zing.

You could try this combination on thick brown, seeded bread for extra fibre or ciabatta, which is likely to hold the avocado better without getting moist.

Pineapple and ham

If you're a fan of this controversial pizza topping, look no further than pineapple and ham for your next packed lunch.

Pineapple is sweet and pairs perfectly with the savoury ham - which can be crumbed or not, it's up to you. It's the ultimate sweet and savoury pairing.

Pastrami and Swiss cheese

While a pastrami and Swiss cheese sandwich is a popular option in the States, it's not one we see in the UK very often - but it's certainly worth a try. While you'll need a side salad to get your vitamins and minerals, there's a good amount of protein in Swiss cheese to help keep you full throughout the afternoon.

For an extra kick, layer up your bread with some mustard and pickles, then add your meat and cheese.

Sliced beef and blue cheese

Sliced beef and blue cheese sandwiches won't be for everyone - but if you like both of these ingredients, it's a winner. It's also a great sandwich to make with roast dinner leftovers - but perhaps not one for the office kitchen.

On top of your bread, layer the roast beef, add the blue cheese (melted or not, depending on when you're planning to eat it), and top the combination off with some caramelised onions.

The Cuban

The Cuban is the name given to a sandwich that has roast pork, ham, Swiss cheese, pickles, and mustard on a white, baguette-like bread known as Cuban bread.

When your layers are combined, use a sandwich press, or toastie maker, or add it to a pan with some olive oil and press down with a pan lid to grill both sides of the bread. Here, you have the Cuban sandwich.

Roasted vegetables and goat's cheese

This is a classic sandwich combination but it's worth making time and time again to get a delicious and nutritious sandwich filling. It's also very easy to make by simply throwing roasting vegetables together - that's courgette, aubergine, peppers, and red onion - in a baking tray and putting them in the oven.

When cooked, combine the vegetables with the goat's cheese for an easy filling. If you have one, use a toastie maker or sandwich press to melt the cheese.

Sausage and peppers

After grilling your sausages (either meat or vegetarian alternatives), combine them with grilled peppers and onions. Add a tomato sauce—preferably made from scratch—and salt, pepper, and oregano.

Here, you have an Italian-inspired sandwich. Use ciabatta bread for a more authentic experience.

Chicken and mango

It might not be a typical flavour combination, but it's one I recommend for a unique sandwich filling that blends sweet with savoury in a new way. You can use any type of chicken you like - grilled, fried, or simply baked—and mango in any variation—although a chutney is easiest.

The sweetness of the mango balances the savoury of the chicken, but be sure to add some crisp lettuce for that much-needed crunch.

Sweet potato and black bean

Sweet potato and black bean is a hearty and filling vegetarian sandwich option. Roast the sweet potatoes and be sure to season the black beans with paprika, salt, and pepper. Combine these two ingredients with some greens like avocado and sprigs of spring onion for that smooth flavour and crunch.

Sweet potato is packed full of vitamins and minerals, while black bean is one of the better meat alternatives for protein.

Peking duck

There's no need to waste your Chinese takeaway or even order one in the first place. Most supermarkets sell duck breasts alongside chicken and you can make the other ingredients for a Peking duck sandwich at home.

After cooking your duck, combine it with hoisin sauce, cucumber, and chopped spring onions. Tuck these ingredients into a soft bun or wrap for a supremely savoury lunchtime bite.

Mushroom and bacon

There's not much that doesn't pair well with bacon - but we've found another vegetable to add to your sandwich: mushroom. Make sure your bacon is really crispy for a super satisfying textural contrast.

Layer your sandwich bread with mustard or garlic mayonnaise before adding the grilled mushrooms and bacon.

Brie with almonds and cranberries

Brie with cranberry is the ultimate winter holiday sandwich - but there's no reason why you can't have it all year round. To spice it up a bit though, I recommend adding chopped almonds to your cranberry sauce.

Not only are almonds an additional source of protein, vitamins, and minerals, but you get a crunch in the texture the traditional recipe doesn't offer.

Beetroot and hummus

Beetroot is known to improve blood flow to the brain, reduce inflammation, and improve digestive health, so it makes for the perfect lunchtime meal.

Hummus, with its creamy texture and nutty taste, balances the beetroot out well and offers a good amount of protein per serving.

Combine with crushed almonds or walnuts for an extra crunch, then layer your ingredients on ciabatta or French bread.

Goat's cheese and fig jam

Goat's cheese's creamy-but-savoury texture combined with sweet fig jam is an alternative cheese sandwich that'll have you looking forward to lunchtime.

Add the jam to your bread first, then rocket for another flavour kick, then goat's cheese. Toast your bread for an additional crunch.

Chicken pesto

Chicken and pesto is a popular sandwich filling for a reason. The chicken offers protein, the bread is a source of carbohydrates, and the pesto is full of healthy fats that can help keep you fuller for longer.

Top your chicken and pesto with sundried tomatoes and chopped mozzarella for even more protein and other health benefits.

Peanut butter and banana

We don't necessarily condone having solely sweet foods for lunch as it can lead to a rapid spike in blood sugar levels, which can then produce a rapid comedown in energy right when the 3pm slump hits - but we'll make an exception for peanut butter and banana.

You can also avoid the spike by eating savoury foods first, such as vegetables and complex carbohydrates.

Spicy prawn and guacamole

You've heard of tuna and avocado... now get ready to spice things up with spicy prawn and guacamole. This Mexican-inspired sandwich filling is both delicious and nutritious, being a good source of healthy fats and protein, which can help you get through the day.

Pair your prawns and avocado with diced tomatoes and a splash of lime juice, then wrap it altogether in a wholemeal wrap or seeded bread for extra fibre.

Lamb and tzatziki

If you have lamb left over from your roast dinner, one of the best ways to use it is to pair it with tzatziki in a sandwich. The tender slices of lamb offer a rich, savoury spin to the yoghurt-based dip, which makes sure the meat doesn't taste dry in return.

Into your mixture add cucumber and tomatoes, and use a flatbread for a Mediterranean feel, or a wrap or pita bread.

Chorizo and egg

Chorizo and egg is another brunch time favourite that can be easily turned into lunchtime sandwich filling. The spiciness of the chorizo pairs perfectly with the eggs, but to make sure they stay together, add a sprinkle of cheese.

While you won't need much more flavouring, a sprinkle of salt and pepper will make sure the eggs are well seasoned.

A tortilla or other type of wrap bread will be the perfect home for this mixture.

Za'atar chicken and roasted tomato

Za'atar is made with herbs like oregano or marjoram, thyme, sumac, cumin or coriander, and sesame seeds. So, you can see why a za'atar-infused chicken would pair perfectly with roasted tomatoes in a sandwich, with enough Mediterranean flavour to make you excited about this otherwise ordinary meal.

You could also add fresh mozzarella and a drizzle of olive oil if you worry that the combination might be a little dry on its own.

Chickpea salad

A chickpea salad sandwich is a great way to get more protein in your diet. This vegan option uses canned chickpeas, which are also very cheap, along with vegan mayonnaise, lemon juice, mustard, red onion, and celery. You could also add some chopped pickles for a kick of extra flavour.

Make sure you season your mixture well with salt, pepper, and paprika, before adding the mixture to a ciabatta or brown bread roll.

Vegan 'egg' salad

When you crumble silken tofu, it can look a lot like scrambled egg. This makes it ideal for a vegan 'egg' salad.

Cook it with mustard, turmeric, paprika, and a pinch of salt, along with vegetables like red onion, and herbs like dill.

Serve this one up on wholegrain bread for added fibre and add some slices of lettuce for a crunch.

Smoked salmon on rye

This simple sandwich might not look very filling but trust me, it's enough to keep many people full until lunchtime. Smoked salmon on rye is a popular sandwich in Belgium, where people layer up the rye bread with cream cheese or butter, before adding the smoked salmon, along with capers, red onions, and a squeeze of lemon.

It's a refreshing combination that doesn't feel too heavy in the stomach in the afternoon but still rich in protein.

Vegetarian club

A traditional club is a triple-layer sandwich made with cooked chicken, bacon, lettuce, tomato, and mayonnaise.

A vegetarian version of this classic sandwich involves swapping out the meat for a handful of watercress, peeled carrot, hummus, and olive oil.

You can still keep the traditional layers with granary bread.

Reuben

Originating in New York or Omaha, Nebraska, in the early 20th century, the Reuben is a traditional sub you'll find on sandwich shop menus around the world. It's very easy to make at home too though.

This sandwich blends corned beef, sauerkraut, cheese, and mayonnaise (preferably home made but store-bought is fine too) to create a salty, tangy, and creamy flavour combination.

There’s nothing quite as good as a roast when it comes to gathering friends and family over good food and drink, whether for Sunday lunch, Thanksgiving, Christmas dinner or simply just because.

The centrepiece is the main event, of course – chicken, lamb, pork, beef or plant-based alternatives – together with all the trimmings (think goose-fat roast potatoes, Yorkshire puddings the size of your head, pigs-in-blankets that prove they aren’t just for Christmas and gorgeously-glazed carrots dusted with a sprinkling of nutmeg).

Then there’s the starter – a retro prawn cocktail is a classic for a reason, while a warming homemade soup always goes down a storm – not to mention pudding: apple crumble drowning in custard or sticky toffee pudding with a scoop (or two) of ice-cream.

And we haven’t even mentioned the other bits and pieces that make a roast so ritualistic: bloody Marys to kick things off, smooth jazz in the background and board games and digestifs at the end. Indeed, a roast might just be our favourite moment of any given week.

But changes are afoot, if a poll by Weber, the BBQ company, is anything to go by. Indeed, the data reveals that Londoners are the most adventurous in the UK with regards to a traditional Sunday roast, instead opting for distinct cultural styles and more diverse flavours. Only 53% living in the capital said gravy would go with a roast, for example, with 26% preferring chilli sauce, 15% choosing curry sauce and 10% going for a salsa. More broadly, 80% of the nation agreed they are becoming more adventurous with their Sunday lunch, although 95% agreed that the roast is still very much alive and well.

So, how do you shake things up when you enjoy one every Sunday or simply to make it feel a bit different when putting on a spread for a special celebration?

Here, we round up 32 ways to reinvent your roast - applause guaranteed.

32 ideas for reinventing your roast

Serve up a sharing concept

Sharing concepts have swept the country for the past couple of years, so why not recreate the feel of a restaurant from the comfort of home? Rather than plate up individual portions of meat and veg, present everything on a family-style feasting platter in the centre of the table – or on the kitchen worktop – for everyone to dig in and help themselves. Beautiful, vintage-style serveware can be snapped up for next to nothing on the likes of eBay or Etsy.

Use unusual cuts

“Using cuts of meat such as beef short ribs or ox cheeks is an amazing way to impress your guests with a flavourful roast and can be easily adjusted to suit the time you have available,” explains Oden Oren, chef-founder of Oren neighbourhood restaurant and bar in London. “They can be prepared a few days in advance and kept in their braising or cooking liquids, and will actually taste better later!”

Bring on the bloody Marys

Nothing says ‘Sunday roast’ quite like a bloody Mary to begin proceedings, particularly when it’s got a kick! Whether on a console or counter, set up everything guests need to mix and muddle their own fiery creations, from a variety of vodka and a huge jug of tomato juice to celery sticks, Tabasco, horseradish, lemon and salt and pepper. You can even throw in a few more unusual options, too – crispy bacon rashers or king prawns as garnishes, anyone?

Be quick about it

“The mistake most people make with roast chicken is cooking it for far too long,” says Ruth Hansom, chef-owner at her eponymous restaurant in Bedale, Yorkshire. “Roast chicken is one of the nation’s favourite dishes, but it often ends up dry and overcooked. I like to cook the chicken fast at 200°C in a fan-assisted oven, having removed the legs from the crown so they can be cooked separately, as they take a bit longer and are far more forgiving than breast.” She explains: “The entire thing takes around 30 minutes to roast. The crown is cooked alongside the legs for 20 minutes, then it’s removed as the legs are left to cook for a further 10 minutes while the crown rests.”

Make Yorkshire pudding the dessert

Not dissimilar to choux pastry – light, airy and slightly savoury – it’s hardly surprising that Yorkshire puddings make a fantastic base for a sweet topping. Simple combinations include a scoop of vanilla ice cream in the centre, while the more adventurous amongst you might like to experiment with the likes of honey and butter, chocolate ganache and sea salt, or peanut butter and strawberry jam (a spin on the classic PB&J combo).

Spice things up

Twice-Michelin-starred chef, restaurateur and cookbook author Atul Kochhar knows a thing or two about great taste. He says: “Roast chicken is such a great dish that’s adored by millions of people around the world. Given that it’s so versatile, it lends itself perfectly to being rubbed with a spice to reinvent your roast and create something truly exciting. My roast chicken features a spice mix of coriander and fennel seeds, star anise, peppercorns, cinnamon, cloves, turmeric and sweet paprika. It’s mixed with butter, cream cheese, brioche crumbs, tarragon and lemon zest, then rubbed under the skin and over the entire bird. The roast chicken is then served with a simple gravy made using the roasting juices, plus baby carrots tossed with garlic, coriander seeds, pine nuts, orange juice and zest; and a bread sauce that’s fragrant with cloves, curry powder and bay, stirred with a generous knob of butter.”

Use up your leftovers

A roast doesn’t have to finish and end on a Sunday. Why not benefit from the time and effort it takes to cook one by turning your leftovers into something truly delicious throughout the week, whether meat and veg topped with potato in a shepherd’s piece, fried in a pan ‘til crispy for bubble ‘n’ squeak or shredded and added with loads of cheese in a taco? Better still, make more roast potatoes than you need on the day, freeze and turn them into a breakfast hash whenever you like with veggies and bacon topped with a fried egg.

Focus on quality

“The most important tip I can give you for upgrading your roast is to seek out local, independent food suppliers offering fresh, quality ingredients, from butchers to fishmongers and greengrocers,” advises Nigel Haworth, chef patron at The Three Fishes in Mitton, Lancashire. “Ask where things come from, question how they’re grown and what makes them special. Local ingredients won’t let you down – it’s the taste and provenance that will make a difference to both your table, and let’s face it, the planet!”

Slice your spuds

Potatoes are one of the most versatile vegetables available, so – as nice as they are – why do we return to roasted spuds each and every Sunday? To mix thing up, slice them thinly but not all the way through, then roast with butter, herbs and loads of salt for hasselbacks – as much of a visual treat as they are an edible one.

Roast a whole fish

Fancy fish rather than meat for your roast? That’s the advice given by Seldon Curry, head chef of The Seaside Boarding House, found on the rugged Jurassic Coast. “For one thing, it takes less time to cook,” he reveals, “but you can also buy a fish that’s the perfect size for a small group of people and ask your fishmonger to do the messy bits so it’s fairly low effort. I like to roast a whole turbot or brill and serve it with a butter-and-caper sauce, seasonal greens and potatoes. Accompanied by a delicious bottle of white, it’s different, impressive and oh-so chic.”

Make it a ‘potluck’ party

Short on time or strapped for cash? In this day and age, it’s absolutely fine to ask friends and family to chip in by each bringing a dish to collectively contribute to the meal, from a starter to sides and the dessert. It’s fun, communal and results in a variety of dishes for added interest and surprise. It’s called a ‘potluck’ party and you’re bang on-trend.

Just add chocolate

“If you’re making gravy with red wine, don’t forget to add a square or two of dark chocolate,” advises Benjamin Ferra Y Castell, head chef at Pavyllon London, the Michelin-starred French restaurant at the Four Seasons Hotel in London. “This will give extra body to your sauce.”

Bring on the braise

“My top tip is to do a braise,” says the chef and owner of neighbourhood bistro Bavette in Leeds, Sandy Jarvis. “It can be done ahead of time and frees up a lot of oven space. My favourite is lamb shoulder. You can braise the lamb in stock overnight and shred it up with the reduced cooking liquid, which can also double up as the gravy. If you really want roast meat, you could always do a slow-roast pork belly. It takes about two hours and can be done before the oven even needs to be turned up for the roasties.”

Host a DIY station

A great way of engaging guests and creating interaction is to enable them to build their own roast by serving up the main components – centrepiece and trimmings – alongside the condiments and seasonings. It’s a bit of fun and encourages conversation as people pile on the things they love the most. Plus, you can get quite creative! Just call it a buffet, 2.0.

Serve up a Sunday traybake

Here’s a bright idea: why not serve up a traybake as a spin on the traditional Sunday roast? The star recipe in the Belling Energy-Saving Recipe Book, this fun alternative can be on the table in as little as 40 minutes and uses 62% less energy than the usual lunch. Chicken thighs are seasoned then rubbed with thyme, garlic and lemon-infused oil before being popped in a roasting tin along with potatoes, carrots, parsnips and red onion. Lipsmackingly good.

Combine different centrepieces

Focusing on ‘fire dining’ with a dramatic fireplace and wood oven taking centrestage, Sucre in London knows how to impress a crowd. Executive chef Jack Godik is full of good ideas: “If I’m cooking a roast at home, I usually go for chicken and include creamed cabbage with pancetta as a side when I’m feeling particularly gluttonous. I always brine my chicken to keep the meat super-moist and seasoned – even if it’s a bit overcooked, it’ll never dry out – and stuff the skin with a garlic and herb butter for crispiness and flavour. Generally, I think we should be combining different meats, rather than choosing one and having FOMO about the others. Platters of beef, pork, chicken and lamb – just like a chop house.”

Supersize your steak

Rather than serving up the traditional roast topside, rump or sirloin this Sunday, why not dial up the drama with a theatrical and supersized tomahawk steak? Once you’ve allowed it to reach room temperature, simply sear the crust in a piping-hot pan together with butter and herbs before finishing in the oven to pink perfection. Present in the centre of the table on a family-style platter and cue the 'oohs' and 'aahs'.

Power-up your pudding

“For me, a good Yorkshire pudding cooks in the dripping of the roasting joint and is most delicious cooked with roasted beef,” says Jackson Boxer, who splits his time between Brunswick House and Dove in London, where he is chef-proprietor, and Cowley Manor, Jackson Boxer at The Corner and Henri at Henrietta Experimental, where he is culinary director. “I wanted to cook a large Yorkshire pudding in beef fat. It was good but needed something extra, so I introduced a large marrowbone to the baking dish, which rendered out into the pan during the cook, flavouring the pudding but which you could also tear and dip the pudding into. I then finished it with a green garlic butter to add a bit of aromatic pungency and some Sunday gravy made from roasted bones, red wine, root vegetables and parsley breadcrumb. The whole thing is insanely delicious!”

Switch up your stuffing

“My favourite thing to do for a roast is to play about with the stuffing for a decadent porchetta,” says the head chef at Simon Rogan’s Henrock in the Lake District, Mark McCabe. “Instead of sticking to the classic garlic, lemon and herb filling, why not caramelise some pears or apples in butter and season them with smoky chipotle flakes, sumac and thyme, or even some shiso, if you can get hold of it?” He adds: “Spread the mix all over the inside of a good, free-range pork belly and roll tight, tying with butcher’s string, before seasoning generously with salt and roil. Roast in a hot oven until the skin is super-crispy and the pork inside is meltingly soft.”

Make it a mini roast

To avoid waste, or cater to a smaller crowd, why not roast smaller cuts of meat – breasts and crowns, for example, or partridge, guinea fowl and quail – rather than a whole joint or bigger bird? Petit plates can be just as impressive when you consider the elements carefully while feeling even more personalised for guests.

Have a skinful

Son of seafood king Rick Stein and chef-director at Rick Stein Restaurants, Jack Stein, knows his way around a spud. He says: “My top tip for making the tastiest roast potatoes is to add the peel to the water as you boil them, as the skin carries so much flavour that shouldn't be wasted. Make sure the water is bubbling before you pop it in, then boil for 15 to 20 minutes with plenty of salt and gently strain before adding to a pre-heated pan with vegetable oil. Coat thoroughly in the oil and roast for about an hour, turning every 20 minutes to ensure a nice golden exterior. Just before serving, drizzle with some duck fat and black pepper – doing this at the end provides the taste without compromising on using vegetable oil, which burns at a higher heat for extra crunch.”

Get creative with condiments

“Don’t forget vegetarians at your roast or even vegetables on your plate,” advises chef Josh Barnes, the namesake chef behind Chef’s Table at the Swinton Estate in Yorkshire. “I make a shio koji paste – a Japanese condiment that combines fermented rice, salt and water – and brush this over the veggies to be roasted. It’s especially good for squashes, onions and leeks, and makes all your veggies rich and filling with a lovely caramelisation. The natural enzymes in shio koji break down proteins and enhance flavours. You definitely don’t need to be vegetarian to enjoy some on your plate!”

Go with a triple threat

“My preferred indulgence to accompany a roast is triple-cooked chips using the robust Maris Piper potato,” reveals Hrishikesh Desai, chef-patron at Cumbria’s Farlam Hall Hotel & Restaurant. “Peeled (or simply washed, if I’m feeling rustic), cut into generous wedges and boiled in heavily salted water starting from cold, these chips are simmered until just tender. A double fry – first at 130°C to create a pillowy-soft interior, then at 190°C for that golden, crisp exterior – yields the ultimate chip. A final flourish of smoked paprika, aged Parmesan and a twist of black pepper completes this perfect accompaniment.”

Get saucy

Executive sous chef at Glenapp Castle, Scotland, Aaron Connolly explains: “To modernise a roast, it’s important to enhance flavours with fresh, seasonal ingredients. Start by making your own sauces, like spring onions and cucumber for mint sauce using fresh mint, which grows best in early spring; for beef, grate fresh horseradish and mix it with cream and crème fraiche for a richer, more vibrant sauce.”

Try a bit of tamarind

Vivek Singh, CEO and executive chef of The Cinnamon Collection of restaurants in London, has a secret ingredient: tamarind. He explains: “Whatever sides you go for, a simple jar of tamarind pulp will bring them to life. Add it to your vegetables or potatoes in the last five minutes when they’re almost roasted, and it will make everything taste so much fresher, livelier and lighter as it cuts through all the fat. Thank me later!’’

Tap into third-culture cuisine

Third-culture cuisine is all the rage on social media and blends multiple cultural influences seamlessly into a single dish. Think Shanghainese-style meatballs, shawarma bangers and mash, and Thai green curry shepherd’s pie. For a third-culture take on a traditional roast, why not take your cues from the Caribbean? Jerk chicken, rice and peas, roast potatoes and Yorkshire puddings (yes, really).

Fire up the BBQ

Martin Sobey, UK manager at Napoleon Grills, says: "Those who BBQ year-round will know that roasting chicken is one of the easiest and tastiest ways to feed friends and family. One of the first things to check is the height of your BBQ and that your food can sit on the grill without touching the lid once closed. Some early preparation also goes a long way – investing in a roasting pan that drops neatly into the space where your cooking grids are will ensure an even flavour, and if you want to up your grilling game, then a roasting rack is even better for convection and airflow. If it’s poultry you enjoy, then we recommend purchasing a specific beer can chicken-roaster that allows you to flavour and infuse the meat with liquids like beer, colas, wine, ciders and even stock, as well as adding crushed garlic and herbs for an extra flavour punch. Roasting using a charcoal or gas BBQ is always recommended with the lid down. For a typical roast chicken that feeds 4-6 people, you’re looking to pre-heat the grill to around 350°F with a cooking time of between 45-60 minutes, all depending on when the meat reaches a doneness temperature of 165°F."

Opt for octopus

For a summer roast, why not take your cues from the Mediterranean diet by grilling or braising an octopus and serving it on a thick wooden board with garlicky potatoes? Evoking all the rustic vibes of a Greek taverna, octopus is simpler to prepare and cook than you might think, while it’s certain to be a conversation starter around the table. Serve al fresco for an authentic summer roast.

Try orange wine

Choosing between red and white wine to complement your roast? Shake things up this Sunday by making like the cool kids and serving orange wine. This on-trend tipple – otherwise known as skin-contact white wine, skin-fermented white wine or simply amber wine – is made using white grapes but gets its deeper colour from extended skin contact during fermentation, not dissimilar to red wine. It’s usually dry with citrus, floral, earthy or nutty flavours and pairs beautifully with the robustness of a roast.

Style up a tablescape

Gorgeous tablescapes shouldn’t just be for Christmas and the like, so make a little effort when you’re entertaining by ensuring the setting matches what you’re serving. Think pressed linen tablecloth, layered crockery – a bowl for soup placed on top of a plate for the main – complemented by your best silverware and dazzling glasses. Finish with a centrepiece, such as flowers or candles staggered at different heights, together with placenames for guests. Remember, it’s the details that count.

Call the shots

For something unique, serve up your homemade soup in shot glasses rather than bowls, adding a bit of fun to proceedings while avoiding filling people up. Butternut squash soup that’s spiked with a little chilli oil or cauliflower soup topped with a splash of truffle oil are surefire winners, but the flavour combinations are endless. Start as you mean to carry on, as they say.

Box it up

Doggy bags? They’re back with a bang at restaurants and there’s no shame in asking for one, so why not create cute boxes or bags for friends and family to take leftovers home with them after a roast? Adding a nice touch and avoiding food waste, the boxes or bags can be loaded with everything from meat and veg to cheese and dessert.

Having easy breakfast ideas in your back pocket is a surefire way to start your day on a good note - but constantly eating the same thing might leave you feeling a little underwhelmed.

Taking cereal and toast off the menu to add a little variety, we've come up with exciting breakfast ideas that taste great and do good for the body, incorporating several of the best foods to eat in the morning.

All of these breakfasts can be prepped in advance as well, so you can meal prep at the beginning of the week and store them in the fridge for up to three days.

Breakfast ideas that aren't cereal or toast

1. Chia pudding

Chia seeds are one of the top high-protein foods, meaning they have the double benefit of keeping you fuller for longer and supporting healthy muscles. They are also rich in fibre to support a functioning digestive system.

Soak your chia seeds in your choice of dairy milk or alternative overnight, then add berries and seeds for extra nutrients.

2. Egg muffins

Egg muffins are one way to prep your eggs in advance for a grab-and-go breakfast. Spray a muffin tin down with some extra virgin olive oil and add one whole egg (yolk and all) into each compartment.

On the top, scatter a couple of chunks of chopped tomato and spring onion, then scatter with cheese. Bake until lightly crispy on the top.

3. Overnight oats

Much like chia seed pudding, overnight oats are an excellent breakfast option. Soak 50g of oats in your chosen dairy milk or alternative (or water) and add a natural sweetener like honey.

That's a simple base. To this, you can add banana and peanut butter for a sweet combination or carrot and cinnamon for a carrot cake-style mixture. Berries and yoghurt also make a great addition.

4. Avocado toast

Avocado toast is a brunch staple - but we promised no toast. So, after mashing up your avocado with a dash of salt and a squeeze of lime, add the mixture to a slice of cucumber or on top of a large mushroom cap.

This alternative to classic avocado toast is low in calories, without saturated fats, and free of ultra-processed foods.

5. Smoothie bowl

A smoothie bowl is a great alternative breakfast idea that combines a source of complex carbohydrates - like oats - with a source of protein - such as yoghurt - with exciting and often fruit-based toppings.

One idea is a cherry chocolate bowl. Combine one frozen banana with frozen cherries, cocoa powder, almond milk, and a tablespoon of peanut butter. On top, add shavings of dark chocolate, chopped almond nuts, and coconut flakes.

6. Greek yogurt

Greek yoghurt may seem like too much of a simple recipe suggestion to be filling enough for breakfast - but much like a smoothie bowl, you can add toppings to suit your cravings and increase your energy levels.

For a pick-me-up, combine your choice of Greek yoghurt with a frozen banana, brewed and chilled coffee, cocoa powder, and almond or peanut butter.

On top, add crumbed dark chocolate chunks, sliced bananas, chopped walnuts and a dusting of cinnamon.

7. Baked apples

Baked apples are a perfectly lightweight breakfast option, packed with nutrients like fibre, potassium, and antioxidants.

Apples suitable for baking include: Gala, Honey Gold, Jonathan, Fuji, Cortland, Granny Smith, and Haralson.

8. Fruit salad

Fruit salad is a light and refreshing breakfast option - no toast or cereal in sight. For a burst of sunshine in your breakfast bowl, combine avocado with mango, pineapple, and orange. Top with parsley if you like.

Fruit salad isn't exactly very filling, so top your mixture with a source of rich protein, like cottage cheese. Then sprinkle it with chia or flax seeds for extra fibre.

9. Quinoa porridge

Quinoa porridge is a gluten-free alternative to the oat variety. It has a richer flavour, is high in fibre and antioxidants - contributing to a healthy digestive system - and is one of the best gut-healthy foods.

To really bring out the flavour, add cinnamon and nutmeg.

10. Breakfast burrito

A breakfast burrito is an American classic, with purported origins in New Mexico. The traditional recipe combines eggs and meat (like sausages or bacon) with other fillings.

If you're looking for a low-carbohydrate option, swap out the tortilla for a large lettuce leaf or a pre-made seaweed wrap.

11. Baked eggs with avocado

Avocado and eggs are a classic breakfast option for good reason. Eggs are rich in protein, which helps us stay fuller for longer, while avocados are rich in healthy fats, which also take longer to digest.

With this recipe, you'll stay full from breakfast through to the afternoon. It's also relatively low in calories and you can add exciting, nutritious toppings like seeds or spices to give it a kick.

12. Protein pancakes

To make protein pancakes, simply combine one banana with oats, three eggs, milk, baking powder, a pinch of cinnamon, and two tablespoons of protein powder. For frying, use olive or coconut oil. For extra protein, top your pancakes with nut butter.

When choosing a protein powder, consider plant-based options like soy and pea, alongside whey. There are many benefits of protein powder for women but some have drawbacks - especially for digestion - so take a look at all the options.

13. Omelette

Any egg-based dish will be a good option for breakfast. Being rich in protein, you're likely to stay fuller for longer and have fewer sweet cravings throughout the day. An omelette is one such option.

In a bowl, crack two eggs and add a dash of milk or dairy alternative. Cook up your other ingredients - like chopped onions, broccoli, tomatoes, asparagus, and spices - and then add them to one pan.

14. Tofu scramble

Tofu scramble is a great plant-based scrambled eggs alternative, with all the same protein benefits. As a complete protein, tofu has all the essential amino acids the body needs.

Stir-fry your tofu with other ingredients like chopped onion, garlic, spinach, and chopped tomatoes.

15. Stuffed peppers

Stuffed peppers normally make for a delicious dinner - but adding scrambled eggs, cheese, and veggies instead of beef mince to bell peppers in the oven can make for a hearty breakfast option as well.

Bake your peppers, filled with scrambled eggs, bacon, sausage slices, chopped tomatoes, and chopped onion for 20 minutes or until crispy on top.

16. Sweet potato hash

Chop up cooked sweet potato and add it to a pan with cooked onions, mushrooms, and spices. Once combined, top the combination with a fried egg.

Sweet potato is very rich in beta-carotene, a compound that converts into vitamin A in the body. It can benefit eye, skin, brain, and immune health, being rich in antioxidants.

17. Smoothie

A smoothie is another classic toast or cereal alternative and there are so many variations you can make to get enough fruit and vegetables in your diet.

Using frozen fruit will offer a good consistency. Try combining a frozen banana with mango, pineapple, almond or coconut milk, and chia seeds for a tropical blend.

18. Pancakes

The great thing about pancakes is that you can make the mixture in advance and it'll keep in the fridge for a few days, so you can make it ahead of breakfast time for a quick and easy dish.

Make your pancakes vegan by blending oats and bananas with plant-based milk alternatives, like oat, almond, soy, or coconut.

19. Cottage cheese with nuts and berries

Cottage cheese is a protein-rich food that makes for a great alternative to Greek yoghurt or similar.

Top your cottage cheese just as you would yoghurt, with berries, nuts, seeds, bananas, or tropical fruit variations.

20. Breakfast stir-fry

Take a couple of sausages and a few rashers of bacon, some mushrooms and chopped onions, and add them all to a pan. Once cooked, throw a couple of whole eggs in there (yolks and whites) and push them around the pan together, making a stir-fry.

When plating, pair your stir-fry with wholegrain toast and sauces of your choice - ketchup works best.

21. Breakfast skewers

Slide chopped mushrooms, bell peppers, cherry tomatoes, and sausages onto a skewer - metal or wooden - and put them in the oven. It's a Mediterranean-inspired breakfast option that can be prepped in advance and stored cooked or uncooked in the fridge until you're ready to eat.

When cooked, serve with a side of hummus and tzatziki.

22. Peanut butter and banana bars

Peanut butter and banana are a sweet flavour combination that's perfect for breakfast, being rich in healthy fats, fibre, complex carbohydrates, and protein.

The creaminess of the peanut butter combines with the sweetness of the banana to create a delicious flavour that can be turned into breakfast bars.

Combine two ripe bananas with peanut butter, honey, two large eggs, oats, baking powder, cinnamon, a pinch of salt, chopped nuts, and top the mixture in the baking tray with dark chocolate chunks.

23. Breakfast sushi

Sushi for breakfast? Yes! To make this interesting breakfast option, take some smoked salmon and combine it with avocado, scrambled eggs, and umami seasoning in a sheet of seaweed.

It's an excellent dish that makes for a great alternative to many savoury breakfasts.

24. Almond flour muffins

Almond flour is a great alternative to classic white flour, being richer in vitamin E and other antioxidants, as well as magnesium. It's also lower on the glycemic index and has less sugar than wheat flour.

It's very similar to traditional baking flour though so you can make the muffins as you normally would.

25. Rice pudding

Homemade rice pudding is a great breakfast option - you can have it creamy, spiced, nutty, or fruity with the right toppings.

While classic rice pudding uses Arborio rice - or any short-grain alternative - and milk, you can make it vegan by swapping out the dairy milk for a plant-based option like oat, soy, pea, or almond milk.

26. Egg salad wraps

Egg salad might seem like more of a lunch option but it works for breakfast too. Combine hard-boiled eggs with mayonnaise, avocado, and mustard with salt and black pepper.

You can wrap these ingredients up in a classic tortilla wrap or use a large lettuce leaf as a carbohydrate-free option.

27. Shakshuka

Shakshuka is an egg-based dish that originates from Ottoman North Africa. It's simple to make, just drop your eggs into the thick spicy tomato sauce and then when cooked, pair your dish with pita or crusty bread.

Traditionally, the sauce is made with tomatoes, olive oil, peppers, garlic, and onions, but you can also scatter a handful of cheese on top for extra protein.

28. Baked pears

Baked pears are an easy breakfast option you can prep in advance and store in a fridge container for a couple of days before eating.

Breakfast pear combinations include walnut and brown sugar, cinnamon and honey, and almond and fig. For a sweet treat, try mascarpone and coffee.

29. Carrot cake

Most healthy carrot cake recipes use oats, flaxseeds, nuts, raisins, and carrots - of course - as well as whole grains, natural sweeteners like honey, and include some nutritionally rich ingredients, while keeping the flavours of traditional carrot cake.

Instead of vanilla frosting, use Greek yoghurt. It's rich in protein and healthy fats.

30. Banana bread

Banana bread makes for a good breakfast option as much as a sweet afternoon treat. You can keep it healthy and simple by using honey instead of sugar and extra mashed bananas or go classic with brown sugar for a deeper flavour.

Pair your banana bread with Greek yoghurt, nuts, and seeds for extra protein, fibre, and healthy fats.

31. Baked tofu with vegetables

Tofu is a plant-based alternative to eggs or meat in a breakfast recipe. For a simple dish to start the day, bake your tofu in the oven in a tray with vegetables - such as courgettes, carrots, onion, and extra sources of protein like halloumi.

Spice up the tray with plenty of seasoning. Salt, pepper, and paprika are must-haves.

32. Cooked English breakfast

If you have the time and energy, why not make a full English-cooked breakfast? This combination of eggs, meat, and vegetables is a classic.

However, you can make it healthier and lighter by swapping out the sausage for a vegetarian alternative or pork bacon for turkey bacon. Smoked salmon is also a good option, being rich in protein and Omega-3.

Jennifer Lopez offers a masterclass in timeless, elegant winter dressing, proving that the simplest of combinations make the best looks. Her all-black ensemble featured tapered black trousers, a tie-neck sweater, and the most fabulous pair of ballet flats.

With winter approaching, we're all on the hunt for the best wool jumpers; however, nothing beats those staple pieces of knitwear we can wear on repeat, and Lopez's black light-weight sweater is the perfect pick. The simplicity of this look proves that you don't have to go overboard with color or pattern to create the chicest outfits, and sticking to a monochrome really works. Plus, the key to perfecting an all-black look lies in the accessories, and her ankle-wrap ballet flats add a touch of understated elegance that elevates this entire outfit.

Shop The All-Black Look

Lopez wore the Dior Tied Collar Sweater, paired with black tapered trousers, and finished off with the D-Joy ballet flats, the shoe chicest choice that makes the whole look feel both elevated and relaxed too. And she completes the look with a classic Chanel style that adds a touch of luxury to this overall look.

This outfit just proves that head-to-toe black doesn't need to be dull, and choosing the right accessory can really enhance monochromatic outfits. Our woman&home Digital Fashion Editor Caroline Parr comments on this look, "Jennifer's incredibly polished look is a lesson in how to style ballet flats. The trousers are tailored to end just above the ballerina-esque tie laces, and the pearl detailing even picks up on the buttons on her sweater. Who says you have to wear heels to look like you mean business? Not us!".

Comfort food is warming, nostalgic, and emotionally satisfying. Many of the most popular comfort food dishes are meals we remember from our childhood, bringing back memories of home and family, while others are simply indulgent treats.

These dishes often include hearty ingredients like darker meats, grains, and vegetables, all baked in familiar warming flavours like tomato, cinnamon, and nutmeg. While some take a fair bit of preparation, perfect for cooking lovers, others can be thrown together in less than 10 minutes for a delicious last-minute meal.

On the list, you'll find classic dinners like burgers and lasagna as well as tasty sweet breakfast options like pancakes and French toast, with plenty of tips and insights into how you can get the most from the ingredients to create delicious, warming, and satisfying comfort food at home.

Delicious comfort food ideas 

Macaroni cheese

Macaroni cheese is a classic in the world of comfort food thanks to its rich, creamy texture and intense cheesy flavour.

To bring out the flavour in your macaroni cheese even more, use a selection of different cheeses - such as cheddar, parmesan, and Gruyere - in the cooking process.

Top your complete macaroni cheese with breadcrumbs and put it back in the oven for two more minutes to crisp up the crumbs.

Chicken pie

Chicken pie is warming and cosy. It's the perfect comfort food, no matter the time of year, but it comes into its own on colder autumn and winter evenings.

This type of food is all about relaxation at the end of the day - and for some people, that means spending a limited amount of time in the kitchen. If cooking isn't your thing, there's no reason why you couldn't use pre-cooked rotisserie chicken in your pie and pre-made pastry to cover the top.

Just be sure to add plenty of herbs like rosemary and thyme to bring out the flavour in the chicken.

Lasagna

This classic Italian dish will bring back memories of childhood for many people, with its warming layers of mincemeat, pasta, and creamy sauce.

It's easier to make than many people think and can be rather healthy - especially if you add spinach or courgette in thin layers. No one will know it's there but it offers a few extra vitamins and minerals to the meal.

Before you slice, let the lasagna sit for 30 minutes. This allows the pasta more time to absorb all the flavours of the tomato sauce and for the layers to blend properly before slicing.

Ramen

Ramen is a classic dish made up of broth, noodles, a protein source, soy sauce and vegetables. Being warming and rich in umami flavour, it's the perfect comfort food and so quick to make.

Traditional ramen is made with wheat noodles and Chinese-style roasted pork, but you can include different ingredients in your broth depending on personal taste. If you have time, make your broth at home - and if you don't have time, buy a high-quality broth like seafood-based dashi, a chicken broth, or a tonkotsu broth. These have the most flavour.

When your ramen is ready to serve, top the bowl with a soft-boiled egg and a scattering of fresh spring onion.

Fried chicken

(Almost) everyone who eats meat likes fried chicken - it's a crowd pleaser, whether you make it at home yourself or order in. Even as an adult, it still has that feeling of being a 'treat'.

If you're making your fried chicken at home and have time, marinate the meat in the buttermilk overnight.

When cooking, double dip the marinated chicken into the flour for extra crunch.

Chicken soup

Chicken soup is the original comfort food - so quick and easy to make but rich in flavour and childhood nostalgia of days spent off school in bed with a cold.

There are a million ways you could make this soup but whatever way you do it, it's sure to be the perfect cure for sore throats and stuffy heads.

If you're not dealing with a sore throat, chicken soup is best served with crusty French bread on the side - and if you are, then add a dash of cream to the soup when it's almost done cooking for extra creaminess.

Chocolate chip cookies

When it comes to sweet food, cookies are one of the first comfort foods that come to mind. Like many other traditional foods, chocolate chip cookies have travelled down the generations in family recipes so there are thousands of different ways to make them. Chocolate chip with a dash of vanilla in the dough is a classic.

Before putting your cookies in the oven, allow your dough to cool. This will stop the mixture from spreading across the baking tray in the oven.

If you fancy something different, add a sprinkle of sea salt to your cookie mixture with dark chocolate chips instead of milk chocolate.

BBQ pulled pork

BBQ pulled pork might be one of the harder comfort foods to make at home but it is possible - and those eating with you are sure to appreciate it.

While cooking in the oven is a perfectly good way to make pulled pork, now's the time to take out the slow cooker if you have one. Cook the meat on a low heat for longer to really break down the pork and let the juices out.

If you like a bit of tang to your BBQ pulled pork, add a splash of apple cider vinegar or lime juice to the plate when serving.

Risotto

Comfort food is all about relaxation and if cooking is your favourite way to relax, then this is the perfect dish to go for as you'll need to stand over hob and stir your risotto constantly to ensure just the right texture.

There are so many different recipes for risotto around - but chicken and chorizo, pea and ham, cheddar and spring onion, leek and parmesan, and mushroom and spinach risotto are perhaps the most comforting.

Whatever ingredients you choose, make sure to add plenty of parmesan and fresh herbs.

Sticky toffee pudding

Sticky toffee pudding is an indulgent pudding that feels like a real treat - perhaps because we see it most often on restaurant menus and in the dessert isles of supermarkets. Few people take on the challenge to make it at home.

If you do choose to make it at home though, be sure to soak the dates before adding them to the battery - for at least 10 minutes.

Sticky toffee pudding, much like other comfort food dishes, also taste better the next day when the flavours have infused a little more.

Beef stew

Beef stew is a traditional, childhood classic that many people remember from their family kitchens. It's relatively easy to make as well.

A tip: Brown the beef in a cast iron pan before adding to the mixture with plenty of salt, pepper, and some spices to build the flavour. And for the best texture, combine the carrots and the potatoes with the beef relatively last minute. That way, there's no chance of them being overcooked.

Pancakes

Brunch food is comfort food and pancakes sit among the most popular types - warming and delicious and not very 'healthy' by nature. Simply adjust the amount of milk you put into the mixture to adjust the thickness of your pancakes, rather than the amount of flour you put in.

Add vanilla extract and a pinch of cinnamon to your pancake batter, regardless of the other ingredients - unless they are savoury, of course.

Tomato soup

Tomato soup is one of the most popular comfort foods - and for good reason. Hot soup warms the body up from the inside out, keeping us warm even on cold days.

Tomatoes also have more vitamin C in them than oranges, so they are a good choice for when you're feeling a little under the weather.

From a can is perfectly fine but if you are looking to make tomato soup yourself at home, make sure you roast the tomatoes before blending them for a smokey aftertaste.

Cornish pasty

The history of the Cornish pasty goes back to the 1200s and most famously, miners used to eat them for lunch. It's perhaps their extensive history and family roots that make them one of the most popular go-to comfort foods in the UK.

If you're making pasties at home, be sure to keep the butter and water in the fridge before adding them to the other pastry ingredients and allow the dough to rest in the fridge before using the rolling pin. This makes the pastry super flaky.

Sausage and mash

Sausage and mash is a delicious go-to comfort food, perhaps because it's so easy to make with three ingredients: sausages, mashed potato, and onion gravy.

While pork sausages are the classic recipe, why not mix it up with other types of sausages - such as chicken, chorizo or vegan varieties? Or go for a more flavoursome pork sausage, like herby varieties.

In your potato mash, add a dash of mustard, garlic powder, or horseradish for an extra kick of flavour.

Burgers

Bringing back memories of barbecues with family and friends and trips out to restaurants, burgers are one of the ultimate comfort foods. They are also so easy to make at home with beef mince, potatoes, salad, tomatoes, pickles, cheddar cheese slices, and your choice of sauces.

For added texture, toast your sesame buns before pulling your burger together.

Jacket potato

Is there anything more warming and comforting than a jacket potato? This family-friendly meal is cheap and easy to make, with plenty of ways to change up the basic ingredients for a richer or alternative flavour combination.

For example, to the beans, you could add spices like paprika and black pepper. You could top your beans and cheese with small crispy bacon bits for extra crunch.

Chilli con carne

Chilli is a meat and bean stew of sorts by tradition, but vegetarian and vegan varieties are almost equally as popular today. It's warming and rich in flavour, perfect for settling down on a cold evening with.

Most people make chilli at home as it's so easy to make. One of the best tips for making it at home is to allow the chilli to sit simmering on the hob for at least an hour. This helps to bring out the richness of the tomato and bean flavours.

To bring out these flavours even further and add richness, add a dash of cocoa or cinnamon to your chilli as it's simmering.

Fish and Chips

For some, nothing that signifies trips to the seaside as a child like crispy fish and hot, salty chips. For others, the dish brings back memories of trips to the pub with family and friends, given that this dish is a staple on most pub menus.

If you want to make fish and chips, start your prep by buying white fish. While cod is the go-to, haddock is more flavourful and has a more 'fishy' taste. For the batter, combine flour, cornstarch, cold sparking water (yes, really), and baking powder. While 'beer battered' is traditional, this mixture creates a lighter, crispier coating.

For the true experience, serve the fish and chips with tartare sauce and mushy peas.

Aubergine parmigiana

Aubergine parmigiana - known also as melanzane parmigiana - is a classic Italian baked dish made with aubergines, mozzarella, aubergines, and parmesan. While it might not sound like a traditional comfort food dish, the baked vegetable combined with the cheese make it a light, delicious, warming option for the warmer months.

If you're making it at home, add salt to the aubergine before baking. This removes the bitterness from the vegetable. Then, just before serving, layer your parmigiana with fresh basil.

Bread and butter pudding

This traditional dessert is a staple in many households - and restaurant menus - around the UK. It makes use of stale bread, turning it into a delightful dessert when covered in custard - another nostalgic treat.

For extra richness when making bread and butter pudding at home, use brioche or challah bread rather than regular sliced. However, the whole point of bread and butter pudding to use old bread, so if you don't have this to hand, use whatever bread you have.

For extra sweetness, add chocolate chips, dates or a sprinkle of cinnamon.

Shepherd's pie

Shepherd's pie is almost synonymous with growing up in the UK as this dish is a staple in many households. It uses beef mince, vegetables like carrots and peas, and potatoes.

If you have a few loose sweet potatoes to hand, combine them with the regular potato mash mixture. This will add a little variety to the flavour and a pop of colour to the final dish.

Casserole

Casserole means different things to different people but, traditionally, it's a savoury dish made up of different ingredients cooked together in a baking dish in the oven.

It's also a great 'store cupboard recipe' as you can use a mixture of different ingredients - not all of which have to be fresh. For example, if you don't have enough fresh vegetables, you can use tinned or frozen vegetables without an issue.

For a slight crunch to your dish, scatter crushed-up crisps or breadcrumbs on top of the baking dish as soon as it comes out of the oven.

French toast

French toast is a classic American breakfast dish - despite the name - and it's made by soaking slices of bread in eggs, milk, cinnamon and vanilla. The bread mixture is then fried in a pan until deliciously golden brown.

Traditional topping for French toast include maple syrup, fruit, and powdered sugar.

While it's relatively easy to make, the perfect French toast is all in your choice of bread. Thick, sweet bread like brioche or challah will be best - but sourdough is good too. These breads soak up the mixture better than standard wholemeal or white slices.

Although, whatever bread you choose you use, you should soak it in the mixture for at least 30 seconds on each side.

Toad in the Hole

This sausage dish isn't so popular these days but it still brings back memories of childhood and family cooking for many people.

Toad in the hole is made up of sausages baked in Yorkshire pudding batter. It's a savoury combination perfect for a cosy evening on the sofa!

When making your toad in the hole, let the batter rest for at least half an hour if you want a puffier Yorkshire. For a flatter one, leave the batter to rest only for a few minutes.

Beef stroganoff

By origin, beef stroganoff is a dish made with strips of beef, combined with onions and mushrooms. The mixture is simmered in a creamy sauce and often served over rice - although, in the US, it's sometimes served over pasta. Rich and hearty, it's the perfect comfort food.

Much like many other simple dishes though, the key to beef stroganoff is all in the ingredients. Choose tender cuts of beef like sirloin, ribeye or tenderloin with shorter cooking times, choose fresh button mushrooms and red onions over frozen ones in this case, and be sure to add flavours with mustard, garlic, and Worchester sauce.

To make your beef stroganoff creamier, add a dollop of sour cream or even Greek yogurt. Just be sure to stir it in immediately to prevent the mixture from curdling.

Moussaka

Moussaka is a traditional Greek dish made with aubergine, ground lamb or beef mince, and layered with a creamy béchamel sauce. It's hearty, rich, and for many people, linked with memories of family gatherings and restaurant meals on special occasions.

To make a great moussaka, be sure to salt the vegetables to take away the bitterness before adding them to the baking dish. Add spices like cinnamon and nutmeg to really bring out the flavour of the meat, and make sure to continually whisk the sauce to prevent lumps. It's very similar to making lasagna in this way.

You can also make a vegetarian version of moussaka with lentils.

Sausage tray bake

A sausage and pepper traybake is one of the easiest and most delicious comfort food dishes - perhaps because it is so simple to make. The ingredients are in the name after all.

When prepping for your traybake, choose classic pork sausages for a traditional feel - and opt for premium ones if the budget allows for it. It can make a big difference where taste is concerned.

Gnocchi

Gnocchi are small potato dumplings originating from Italy and often smothered in sauce - anything from a simple butter sauce to a rich meat and tomato mixture - when served. As small bites of rich flavour and comfort, they are an excellent choice for comfort food.

While you can buy gnocchi in packets at the supermarket and that does a very good job, you can also make these small dumplings at home using starchy potatoes (such as Russet potatoes).

Spaghetti bolognese

It wouldn't be a list of delicious comfort foods without some mention of spaghetti bolognese. As a staple in many households around the country, this is a deeply nostalgic dish that brings back childhood memories for many.

Classic family recipes are everywhere online and in recipe books but it's a relatively simple one as you use ground meat, vegetables like onions and carrots, garlic, tomatoes, and herbs to create a rich and smooth sauce. Pour the sauce over spaghetti - or any pasta of your choosing.

Pasta like conchiglie is a great alternative to spaghetti. This shell-shaped pasta can hold the sauce inside the shape, creating the perfect comforting bite.

Cullen Skink

Cullen skink may be a comfort food dish you've never heard of before - but it's actually one of Scotland's most famous dishes. This dish comes from Scotland and is a thick soup made with smoked haddock, potatoes, and onions. For fish lovers, it's a must-try meal.

While it's normally a go-to for colder months, there's no reason you couldn't make this dish year-round with fresh or frozen haddock. It's warm and hearty and many people associate this dish with home cooking and spending time with family.

To really bring out the flavours of the haddock, simmer the fish in a mix of milk and water. This also creates a rich base for your soup - from here, you can add your potatoes and onions.

Potato leek soup

It's difficult to locate the true origin of potato and leek soup because it's found a home in the kitchens of people all around the world. So, it's perhaps one of the most popular comfort foods around - despite it being a cheaper and less indulgent option.

When making your soup, use a combination of different types of potatoes to bring out the creaminess of the vegetable. For example, russet and Yukon Gold potatoes pair excellently together.

In a time of ever-increasing food prices, our ability to keep food waste to a minimum is paramount, which is why food experts are urging people to ignore expiry dates and check the condition of their food instead.

According to WRAP (Waste and Resources Action Programme), 70% of the UK's household waste is made up of food waste. Despite efforts to cut down on this as a nation, there is still way too much edible food being thrown away.

So as well as neat TikTok hacks like freezing bacon, or brewing your own beer you can also save money by taking expiration dates with a pinch of salt, especially when it comes to these 15 food types...

Foods you can eat past their expiry date

Ashleigh Tosh, from MuscleFood, says, "Throwing away perfectly good food makes a huge impact on households. Best before dates are largely unnecessary and lead to people thinking they can't eat certain foods, even though they are usually completely fine." 

With that in mind, here are the 15 foods that can stick around a little longer... 

1. Potatoes

Many of us are probably guilty of keeping potatoes around way past their expiry date, leaving them to grow their potatoey tentacles in our cupboards. However, it turns out that's not such a bad thing after all! 

Potatoes can last up to three months after their best-before date if they're stored in a cold, dark, and dry place. These conditions keep them a lot fresher for longer and mean mould is less likely to grow in or on them. If however, you store your potatoes at room temperature then they will last around two to three weeks past their best before. 

2. Bread

We all know there's nothing more devastating than going to make your toast on a morning to find that your loaf has passed its best-before date. Well, don't pour that bowl of sad cereal just yet! 

According to food experts, most bread can last up to seven days beyond its expiry date when stored properly in a cool, dry place, just keep an eye out for any mould spots. It's also a good idea to keep your bread in sealed containers or bags so that it doesn't go stale too quickly. 

3. Cereals

If your household can't agree on one cereal then your cupboards might be bursting with box after box of crunchy this and whole wheat that. Well don't worry, your many boxes are fine to hang onto weeks after they are due to expire. 

The best way to keep them tasting fresh is by storing them in a dry, dark place preferably in an air-tight resealable container. That'll keep them from going soft or stale as well. 

4. Yoghurt

This may take you by surprise as dairy-based products are usually a little touch and go at the best of times but your yoghurts may be the exception. The food experts at MuscleFood say that as long as your yoghurts are sealed and unopened they can actually last up to two weeks beyond their suggested expiry date.

It's important to check for any potential punctures or slits in the yoghurt lid or container though, as no one wants to dig into a fluffy green yoghurt! 

5. Frozen fruit and veg

Unlike yoghurt, this one may not come as a particularly big shock. In households across the world, there are freezers stuffed full of month-old foods, many passed their expiry date which will at some point probably be served for dinner. 

Well, MuscleFood is here to tell you that's perfectly fine. Your frozen fruit and vegetables in particular can last for an extra eight to ten months past their expiry date. To keep them in the best condition possible make sure you know how to defrost a freezer, as a built-up icy freezer can massively affect your food's shelf life. 

6. Vinegar

If you're a big fan of vinegar on your chips then the condiment in question may not even have the chance to go bad in your house. However, if you do find yourself hanging on to the same bottle for a while then you're still in the clear.

Unlike other more perishable foods, it takes vinegar a lot longer to expire or change at all. Should you have it for a particularly long time then the taste of the vinegar might alter but that is about it. 

7. White rice

When looking to cut costs on our weekly food shop, buying in bulk can be a lifesaver. So if you've got a giant bag of white rice skulking somewhere in your kitchen, you're fine to chip away at it for a lot longer than you think. 

As long as rice is sealed in an air-tight container, it can stay around for a long time. Just make sure you're giving it a good check over with each use, and should it start tasting not quite right then it's best to replace it. 

8. Flour

Flour is extremely similar to rice in the sense that it can last a while longer past its expiry date if stored in a sealed container in a dark, dry place. This is why it's a great idea to transfer the flour from its bag into a Tupperware container, aka one of the ultimate kitchen essentials when you buy it. 

9. Dry Pasta

Again, similar to flour and white rice, dried pasta can last for a significant time longer than what the supermarkets mark it as. In fact, dried pasta can last up to 24 months past its expiry date, bon appetit! 

Just make sure you're not keeping fresh pasta past its expiry date as that will certainly not last two years. 

10. Soy Sauce

The experts from MuscleFood recommend ignoring the label when it comes to soy sauce and instead inspecting the bottle for any signs of spoilage. They say, "Soy sauce has a long shelf life but if left open for an extended time, check for mould and bad odour." 

It's also a good idea to keep your containers clean and wipe them down after every use, this way any external spills on the bottle can't go bad and contaminate the sauce inside.  

11. Biscuits

Much like bread, biscuits have a surprisingly longer shelf life than most supermarkets give them credit for. Depending on the type of biscuit, and whether it has toppings or fillings, they can last for a lot longer than recommended if left unopened. 

To ensure optimal taste and tea-dipping efficiency, keep your opened biscuits in an air-tight container like a tin or tub. 

12. Peanut Butter

This may be another food that never gets the chance to outlive it's expiry date in your home but it definitely can should it need to! Peanut butter can last for up to a year past its labelled expiry date as long as it's not opened. 

13. Dairy milk

Another surprising contender. Dairy milk, according to the food experts at MuscleFood, can last up to five days past its expiry date even when it's been opened and used. 

They do however recommend giving the milk a smell before use, often we can't see it's gone off but we can certainly smell it. 

14. Pre-packaged salad

Many of us are too busy or too lazy to prepare a salad from scratch each day so the pre-packaged offerings from the shops are the way to go. Not only are they convenient they're also more likely to last longer. 

Instead of throwing it away according to its expiry date, look at the leaves and if there are only a few that are wilted throw them out and enjoy the rest.

15. Fresh Fruit

Surprise! It's not just the frozen variety that outlives its expiry date. MuscleFood's experts say that as long as there is no visible mould or apparent smell then fresh fruit is fine to eat past its expiry date too.

Did you know you could be storing ketchup incorrectly? Here's what condiment brand Heinz says is the best method to keep your favorite summer condiment fresh. 

There are certain foods that remain a mystery when it comes to where you should be storing them. For example, many wonder foods like eggs and butter should be refrigerated, or if they're okay to be left out on the counter? Of course, you don't want to risk food poisoning (although the number one food that gave people food poisoning in 2022 might surprise you), so it's important to do your research and ensure you're effectively storing your groceries. Plus, with inflation prices these days, let's face it - we can't even afford to let a single bottle of ketchup go to waste. 

You might be one of the many folks around the globe who has a question about where to store your ketchup - is it supposed to go in the fridge or on the counter?

Luckily, global condiment brand Heinz just revealed the answer, and we have to say, we're a little surprised. 

The Heinz UK twitter account posted a tweet on June 27 revealing the answer to the age-old question - and with summer barbecue season in full effect, this information is more relevant than ever. 

"FYI: Ketchup. goes. in. the. fridge!!!" the brand account tweeted. 

As per usual, this sparked a huge debate in the comment section under the tweet, in yet another installment of fairly unimportant yet highly amusing internet controversies. 

One of the biggest questions that Twitter users had was to be expected: "So why is it on the shelves in supermarkets & shops then?" one person tweeted, along with many others who posed the same question in the comments.

The Heinz account responded to many of the people who posed this question, tweeting an image of Heinz ketchup placed in a four-pack in a refrigerator at a grocery store. 

The debate got so heated that the Heinz account created a Twitter poll, asking people to vote on how they store ketchup - and the results produced an overwhelming winner. While 63.2% of voters said that, yes, ketchup should go in the fridge, the other 36.8% disagreed, saying it should be stored in a cupboard, even after opening. 

While some folks genuinely got heated over the topic, others had some pretty hilarious responses to the original tweet. 

"I just carry it around in my pocket. You never know when you might come across a snack that requires some ketchup," one person responded.

"And Barbecue Sauce goes on my desk," another said, ignoring Heinz's ketchup heeding. 

A wine expert has shared a clever and super cheap hack for keeping bottles of wine fresh for days after opening them - and it's gone viral. 

If opening a bottle of vino after a long day is your favorite way to unwind, we've got a genius hack for you. 

Whether your choice is a full bodied red, a crisp white or a low alcohol wine, we don't blame you for being partial to just a glass or two when the evening rolls around or when it's time to dish up dinner. 

And while it can be all too easy to polish off a whole bottle between you and a sipping partner, sometimes just a little tipple is enough - especially if you're keen to reap the benefits of drinking less alcohol, because it turns out there's no such thing as healthy alcohol. 

However, it can be a little annoying to have to open a bottle and pop it back in the fridge or wine shelf half full, knowing that it probably won't be quite as fresh by the time you come back for another glass. 

Luckily, a pro sommelier has gone viral on TikTok with a top tip for what to do with the wine left untouched in an opened bottle, in order to keep it fresher for longer. 

Wine educator Warner Boin dubs herself a "snob-free somm" and prides herself on helping her thousands of TikTok viewers "become confident about wine".

Posting on her account titled Confidence Uncorked, Warner shared a bargain trick for keeping opened wine at its best - and it saves fridge space, too. 

Explaining that you shouldn't put the cork back on your bottle, Warner declared that keeping the wine in contact with lots of oxygen is a no-no. 

"If you were to put a cork back on a bottle of wine that's half empty, you'll see that half of this still has oxygen inside it - and corks are porous so this is still going to allow oxygen to flow into your wine. Not great." she said.

Revealing that decanting your wine into a small glass jar is key, Warner added, "What you really want to do is reduce the amount of oxygen to wine ratio."

Recommending that you pour leftover wine into an air-tight container like a screw-top Mason jar, the vino expert continued, "There is so much less oxygen in here than in the rest of the bottle. You can get different Mason jars depending on the amount of wine you have left.

"I swear by this. It will make your wine still taste fresh even a couple of days after you've opened it, whereas a day after I open a bottle of wine and put the cork back on, I can tell the difference."

Working out which turkey size to buy, and how many people your bird will need to feed, can be stressful, particularly when you've already got plenty of things on your plate in the run-up to the holiday season.

The turkey is the ultimate centrepiece at Christmas, so it’s important to get the right one to avoid any disappointment on the big day. Working out how big a bird you will need to cater for your gathering can be challenging. To remove any guess work and avoid any unnecessary stress, we’ve put together a handy guide with the help of a few turkey experts so you can calculate exactly what size turkey you will need to feed all your guests (with some leftovers for Boxing Day), and cook it to perfection.

How to work out how many people your turkey will feed

Turkey sizes can vary wildly, with whole birds ranging from 2-3kg / 4.4-6.6lb at the smaller end, going all the way up to a hefty 11kg / 24lb for the largest turkeys on the market. We spoke to three purveyors of award-winning turkeys to ask their advice on choosing the right size turkey this Christmas.

All of our experts recommended allowing about 500g / 1lb of raw turkey weight per person when calculating for a whole bird. While this may seem like a lot, it takes into account the moisture and fat lost when the bird is roasted, the carcass weight, and, of course, some tasty leftovers for Boxing Day.

Paul Kelly of famed Kelly Turkeys - winner of Best Turkey in this year’s woman and home Christmas Food Awards - strongly recommends always buying a whole bird as it will offer the best value for weight, and provide you with far superior gravy.

Abby Allen of award-winning online butcher Pipers Farm, added the brown meat from the legs and thighs makes the best leftovers and is far better than breast meat for turkey curry, pies, and any other leftover traditions you might have. Tony Hindhaugh, Co-founder of London-based artisan butchers Parsons Nose is also a fan of leftovers and suggests a more generous 680g / 1.5lb if, like us, you look forward to the leftovers just as much as the main meal.

If you're celebrating Christmas with a smaller group, or you know your loved ones always reach for the white meat, Abby Allen suggests a crown or boneless turkey breast might make more sense, taking up less space in the oven, while still offering a suitably festive centrepiece. While you should allow about 400g / 0.9lb uncooked turkey weight per person for a crown, for a boneless breast, Abby suggests about 250g / 0.5lb per person when calculating how much meat you will need.

If you do choose to go with a crown or breast instead of a whole bird, consider ordering some turkey wings from your butcher too, or even roasting off a few chicken wings alongside the joint to give your gravy an extra flavour boost.

What turkey size will I need?

Putting the topic of leftovers aside for a moment, there's a rough formula for calculating what bird size you need depending on how many adults you're feeding:

If you're feeding up to 9 people, then you want to allow about 40g (1lb) of turkey per person. If you're hosting 10 or more guests then you want to allow about 350g / 0.8lb. Listed below is the right turkey size to buy, depending on the number of people at your gathering.

• Turkey size for 3-4 people: A 1.5-1.75kg / 3-4lb bird
• Turkey size for 5-6 people: A 2-3kg / 5-6lb bird
• Turkey size for 7-9 people: A 3-3.5kg / 7-8lb bird
• Turkey size for 10-12 people: A 4-4.5kg / 9-10lb bird
• Turkey size for 13-15 people: A 4.5-5kg / 10-11lb bird
• Turkey size for 16-18 people: A 5.5-6.5kg / 12-14lb bird
• Turkey size for 20-24 people: A 6.75-7.75kg / 15-17lb

For a big gathering, Tony Hindhaugh from Parsons Nose suggests cooking two smaller birds rather than a single large one. While a big turkey makes a spectacular centrepiece, smaller birds will cook more evenly – avoiding the common issue of dry breast meat and undercooked legs – and are also easier to store and handle.

If you do choose to go for a large bird, check your oven size first to make sure it will fit. Turkeys between 4-7kg / 8-15lb will sit 15-20cm high, and those over 7kg / 15lb will be closer to 25cm high.

Also factor in the size of your roasting tray. While the width and length of turkeys will vary, most 7kg birds will fit comfortably in a 42x32cm roasting dish.

How to calculate cooking times for a turkey

Your turkey will almost always come with suggested cooking times from the supplier. While these timings are useful, many factors can alter the cooking time including the temperature of the turkey and oven, air circulation in the oven, the fat content of the bird, and preparation techniques like brining or added stuffing.

For this reason, we suggest always using cooking times as a rough guide. If your turkey doesn’t come with cooking times, use our handy formula to calculate them for yourself.

• <4kg turkey: Cook for 20 mins per kg, plus 35 mins
• >4kg turkey: Cook for 20 mins per kg, plus 45 mins

Tony Hindhaugh suggests the following rough timings based on the size of your turkey:

• 4-5kg – cook 2¼ to 2½ hours
• 5-6kg – cook 2½ to 3 hours
• 6-7kg – cook 3 hours to 3½ hours
• 7-8kg – cook 3½ to 4 hours
• 8-9kg – cook 4 to 4¼ hours
• 9-10kg – cook 4¼ to 4½ hours

How to cook the perfect turkey

Bring the turkey to room temperature

To make sure the turkey cooks evenly throughout, it’s important that it isn’t fridge cold. Remove from packaging and put on the bench at least 1-2 hours before you plan on cooking it, depending on the temperature of your kitchen.

Weigh your turkey

Weigh the raw turkey and use our guide above to calculate the cooking time. Remember this will only be a guide. If you are brining the turkey before cooking it, do this before weighing the turkey, but add additions to the cavity, like lemons and garlic after weighing. We don’t recommend cooking the turkey with stuffing in, as this will alter the cooking times, but if you want to do this, follow the cooking instructions in your recipe.

Preheat the oven

Oven temperature will vary according to the recipe, but for a basic roast turkey, our experts agree you want to preheat the oven to 180C/160C Fan which will allow the turkey to cook evenly, with crispy, golden skin.

Use a meat thermometer

While timings are handy, always use a meat thermometer to test that your turkey is cooked through. To test, push a digital probe thermometer into the thickest part of the meat, between the breast and the thigh. You are aiming for a temperature of 65C. Any higher and the breast will be over cooked after resting. Any lower than 60 and the legs will not be cooked through. Some artisan suppliers will suggest slightly lower temperatures, but for a commercially reared bird, we think it’s best to err on the side of caution.

Rest the turkey

This step is key for tender, juicy and flavoursome meat, so don’t be tempted to rush it! Rest the turkey for at least 30 mins, but ideally 1 hr in a warm part of the kitchen. This allows the meat to relax and the juices to redistribute. During the resting time, the internal temperature will continue to rise. Paul Kelly of Kelly Turkeys says not to cover the turkey while it rests, as this will lead to overcooked meat. Instead, keep the turkey uncovered in a warm part of the kitchen. A large turkey will stay warm for a good 2-3 hrs after cooking.

How to choose the best turkey

As a general rule, our experts always advise buying the best quality turkey you can afford, but with so many options on the market, it can get confusing. We spoke to Paul Kelly of Kelly Turkeys Tony Hindhaugh of Parsons Nose, and Abby Allen of Pipers Farm o get their advice on how to choose the perfect turkey for your table this Christmas:

We explore the latest food trend from TikTok, picking the best Butter Board ideas on the internet right now with expert advice on how to make them this fall...

Butter Boards have become an overnight sensation in the world of TikTok, with the hashtag for this brilliant and beautiful food trend reaching over 10.4 billion views in a matter of days. 

The trend first took off online after TikToker Justine Doiron posted her onion, honey and edible flower version of a Butter Board, as inspired by a recipe from chef Josh McFadden. “I’ve never put this on a table without it prompting a lot of conversation and happy faces,” Josh told Sunset, and we can see why. 

The concept is based around a dinner party or social setting where guests can eat from the same board, prompting a more interactive manner of dining than simply spreading your own portion of butter on your own piece of bread. Similar to a charcuterie or cheese board, but requiring much less time and effort, the butter board is our new favourite lunch idea when entertaining friends.

What is a butter board?

An alternative to the much-loved charcuterie board, a butter board is essentially a large slab of garnished butter. Creating a butter board involves spreading soft butter across a chopping board or block and adding various toppings - usually vegetables, fruit, or cheese - which you then sweep up and eat with bread. A simple yet delicious alternative to other types of food platters, these butter board ideas taste as good as they look, and won't take more than a few minutes to create.

Butter boards can also be adapted and customized to fit the occasion or season, with pumpkin spice-inspired takes on the trend popping up all over social media this fall. So whether you opt to have your butter board as an appetizer, side dish, or sweet easy dessert, there is no shortage of inspiring recipes to get your creative juices flowing. 

10 butter board ideas that show you how to make them and what to put on them

From pumpkin and cinnamon to goat cheese and onion, there is no end to what can be made into a butter board. So, whether you are simply curious about the trend or want to give it a go for yourself, discover our favourite butter board ideas below...

1. Pumpkin whip brown butter

The perfect fall recipe, this pumpkin whip butter board idea is a unique take on the trend that will please even the fussiest of guests. Hand-whipping the pumpkin butter mixture makes for the perfect fluffy texture that is ideal for spreading, whilst the flaky sea salt and walnuts add the ideal amount of crunch. To get even more sweetness, top with pieces of dark chocolate too.

2. Honey and edible flowers

The video that kicked off the butter board trend, Justine's recipe uses edible flowers for a truly eye-catching centerpiece. However, if you don't have edible flowers to hand, this recipe can be easily recreated using greens or lettuce. Add red onion, mixed leaf lettuce and a drizzle of honey to recreate the look and taste of this butter board that you can be sure all of your guests will love.

3. Preserve and figs

It is no secret that jams and preserves go beautifully with bread and butter, so why not take it up a notch with extra garnishings? Experiment with flavors like strawberry and lime, or add a delightfully salty chutney for an extra kick. The addition of walnuts also creates the perfect crunch to the butter that will balance out the softness of the rest of the dish.  

4. Roasted garlic and chili

No one can resist garlic, and this method of oven-roasting your cloves will provide the perfect, smooth texture that melts right into the butter board. However, if you are pressed for time and need something more snappy, garlic paste will work perfectly when mixed with the butter to give that delightful tangy taste.

5. Prosciutto and shallots

Take your favorite sandwich ingredients and dismantle them to create the ultimate savory butter board idea. This prosciutto variation on the trend adds just the right amount of saltiness to the butter, whilst keeping that soft texture that butter fanatics love. For a veggie alternative, break up slices of your favorite meat-free substitute and add extra shallots and seasonings to keep the flavors alive. 

6. Cinnamon and honey

For a sweeter take on the butter board trend, this ridiculously easy edition features sprinkled cinnamon, drizzled honey and crushed walnuts. If you want something even more sugary, replace the honey with golden syrup and top with dried fruits like cranberries or raisins. The sweetness will balance out beautifully with the salty butter, making for the ultimate sharer dessert. 

7. Mango, garlic and coriander

This South Asian-inspired take on the trend looks absolutely delicious, and you probably have all of the ingredients already in your cupboard. If you store your chutney in the fridge, allow it to cool off on the side until it reaches room temperature to get the ideal runny texture. Serve it with fresh naan to enhance the flavors and keep that smooth texture throughout the dish. 

8. Peanut butter

If you still aren't totally convinced by the concept of butter boards, ease yourself in with this peanut butter version. Served with green apple and dried banana, this sweet and salty combination will work just as well for a dinner party as it will for a mid-afternoon snack. If you have a really sweet tooth, you could try a chocolate spread with strawberries for dipping. 

9. Carnivore butter board

With Thanksgiving just around the corner, you are more than likely to have some leftover meat kicking around after the festivities. What better way to use them up than with a carnivore butter board? More appetizing than it sounds, the crispy meat topping combined with smoked butter is the ultimate salty feast that beats any other method of using up leftovers. 

10. Maple bacon jam

Fall-inspired butter board ideas don't just have to feature pumpkin. This maple bacon jam combines the best of sweet and salty flavors in one simple ingredient, making this one of the quickest butter boards to recreate. If you don't have jam to hand, make your own maple bacon topping by brushing maple syrup onto raw bacon and heat under the grill until crispy. 

How to clean a butter board

If all you can think about after seeing these butter board ideas is the mess it will create, fear not. There are some easy hacks that will make cleaning your butter-covered boards much easier, being sure that no greasy stains are left behind. 

The first, and probably the simplest, is to lay down a piece of parchment paper on top of your board to apply the butter onto. This way you still get the effect of the butter board, but without the need for clean up. But if you do use this method, make sure you have something keeping the parchment weighed down to avoid the paper slipping off the board.

However, if you want to do it the 'traditional' way, it won't damage your wooden board with the right cleaning techniques. "For butter, as it is a grease, you need to use lemon juice and table salt. For chopping boards, cut a lemon in half, dip in salt and scrub all over," says best-selling author and kitchen cleaning hacks expert Lynsey Crombie, aka the Queen of Clean. If you later find yourself with butter stains on your clothes, lemon juice will also come in handy then. "Use lemon juice in the bottle, add salt and spray to the stains."

What is the purpose of a butter board?

Ideal for dinner party desserts with a twist or savoury sharing plates as a starter, a butter board allows you to enjoy the delicious taste of bread and butter without the hassle of buttering and garnishing slices of bread individually. It also creates a more interactive approach to finger food and doesn't provide the restriction of portions, which is ideal for a larger group. Plus, it makes an impressive centerpiece for a spread.

"Good butter and warm bread is one of life's simplest and most delicious pleasures, so I'm not surprised by the latest internet sensation," says Jessica Ransom, Senior Food Writer at woman&home. But beyond loving the taste of bread and butter, why create a butter board? Well, it is also a great base dish to experiment with different flavor combinations and ingredients. 

"For an Italian flavor combo, I would drizzle my butter board with a few tablespoons of fresh basil pesto and scatter over some ripe cherry tomatoes. Garnish with small basil leaves and serve with thick slices of crusty sourdough," says Jessica. "Alternatively, create a homage to garlic bread and lace your butter board with cloves of slow-roasted garlic and fresh chopped parsley." 

So, whatever your taste, there are butter board ideas out there for you. 

The smallest gestures often have the greatest impact on those around us and we’ve all got the power to make everyday feel a little more spectacular. 

If you want to enjoy something extra while completing the ordinary it’s easy to upgrade your everyday rituals with bottlegreen cordials and pressés. So pour yourself a drink and take a moment to relish each sip. 

A little of the flavoursome cordial goes a long way and, still to this day, the drinks are made using Cotswold spring water from bottlegreen’s onsite spring. 

Using bottlegreen cordials and pressés is an effortless way to inject excitement into any soft drink, mocktail or cocktail. They are also the perfect pairing to bring something extraordinary to your cooking and baking recipes.

Serving suggestions

Start your day with a creamy bowl of Greek yogurt and stir through a couple of teaspoons of Plump Summer Raspberry cordial (£3.75). Top with a handful of fresh raspberries, blueberries and crunchy granola for a delightfully sweet and satisfying breakfast.

Use the aromatic Ginger & Lemongrass cordial as a zingy marinade for your next roast chicken. Simply mix together 2tbsp cordial with crushed garlic, chopped chilli and a generous glug of olive oil. Season with sea salt and black pepper then roast and baste regularly. Serve with a fresh homemade slaw and roast new potatoes for a lighter take on the Sunday classic.

If you’re looking for a drinks pairing, the Ginger & Lemongrass cordial is an excellent match for soda and spiced rum. Garnish with a peel of fresh ginger for a sophisticated finish. Alternatively, for a quick drink fix, the Pomegranate and Elderflower pressé is also a fantastic serve over ice.

For a refreshing mocktail, try the new Lime & Mint cordial shaken with raspberries, pour over crushed ice, topped with tonic water and garnish with a sprig of fresh mint. Add a measure of white rum for an alcoholic version of your fruity mojito.

Elevate your next glass of Prosecco with a dash of Pomegranate & Elderflower cordial. Alternatively, try making your G&T with the sparkling Light Elderflower Pressé instead of tonic, with just 20 calories per 100ml, it’s the perfect delicate tipple packed with flavour.

Those with a sweet tooth may like a drizzle of the Elderflower Cordial over vanilla ice cream, or dilute it with a little water and icing sugar for the perfect cake glaze.

Recycling and reusing your bottle

When you’ve finished creating your extraordinary food and drink, the beautiful tinted green bottles, which are 100 percent recyclable, can be reused to create the perfect statement dinner table candle holder.

Alternatively, for a summer solution, pop battery or solar powered fairy lights into the empty bottles to decorate your outdoor seating area, perfect for late summer evenings.

Whatever the time of day or occasion, bottlegreen always adds a dash of extraordinary to the moment.

Shoppers are obsessed with a gadget called The Wand that claims to alleviate hangovers after drinking wine. The Wand is said to remove some of the nasties, such as sulfites, that lead to headaches and other after-effects.

When the weather is sunny and summer feels like it is finally here, there is nothing better than a chilled glass of rosé. Sadly, the hangover that can sometimes come hand in hand with wine is a pain in the neck—but we might just have the thing that can save your summer!

This tool says it will cure your wine hangovers. It's called The Wand and claims to filter your wine and remove histamines and sulfites. 

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So how does it work? All wines have sulfites and histamines in them, but some have more than others. Grape skins contain histamines, which means that when the skin is used in the wine-making process, the wine will have higher levels of histamines. White wine is made without the grape skins, and red wine is made with them. This means that red wine is more likely to give you a headache if you are sensitive to histamines.

Similarly, some people are sensitive to sulfites which are used in a variety of wines as a preservative. So if you are sensitive to sulfites you might suffer from mild breathing problems and become flushed when you drink wine with high amounts.

That's where The Wand Wine Filter comes in. The product is from the brand  PureWine and, according to the product description, works on all red, white and sparkling wines without changing the natural taste, aroma or color.

The product is not reusable, however, and its disposable nature means that it isn’t particularly environmentally friendly. The Wand is available to buy in various quantities, for example you can purchase four for $12.99 on World Market. 

The Wand can allegedly purify a glass of wine in less than three minutes and assures buyers that there are no chemicals added to the wine, as it simply acts as a filtration device. 

The product designers also claim it can actually improve wine that may be a little bit too old to be drinking—so no more throwing away part-used bottles! The brand says, “The Wand restores open, oxidized wine to its natural state using Patented Phoenix technology.” 

Customers are loving this product and many have left 5-star reviews. One said, “Was pleasantly surprised that this actually works! No more sulfite headache/red flushed face. A marvellous product.”

Another commented, “Did exactly what it said on the box and I used it because I have an intolerance to sulphite and lactose and I didn't have any reaction, so far so good. The wine tasted better after use.”

Although loving the product, many agreed that the price was rather high. One said, “This product works! No headache/migraine after drinking wine! I can finally enjoy a glass of wine with a meal. Only drawback is the price; too expensive to use often and one wine wand only gets rid of “nasties” from 60 fluid oz of wine which isn’t that much! But definitely worth it for special occasions.”

Waitrose is now selling edible flowers that are guaranteed to up your summer cocktail game and impress your guests.

Waitrose and Marks and Spencer are now stocking edible flowers that are the new way to add a little aesthetic flourish to your cooking. 

For £3.50 Waitrose sells a pot of colourful violas that you can use in your summer dishes. “A selection of beautiful violas to add colour to any salad, cake, dessert or drink. Flowers can be frozen in an ice cube tray ready to pop into your drink,” states the supermarket.

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• Best hand blenders for whipping up sauces and soups
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Although you may think that these flowers are only suitable for garnishing sweet treats, edible flowers have also been used to decorate salads and savoury food items. 

Edible flowers have a subtle taste and are neither sweet nor savoury. The garnish is mostly just aesthetic but the taste complements a variety of different items with its delicate flavour. 

Cheryl Blaize, Food Stylist, and Founder of Kake Kwerk http://kakekwerk.com said that edible flowers are having a comeback right now. "Since the boom of floral cakes around 2013 it looks as though in 2021 it may be making a comeback. Delicate classy whimsical floral creations seem to be all the rage and on-trend at the moment," she said.

She continued to say, "What was once reserved for five star à la cart restaurant salads, desserts and wedding cakes, is now making an appearance on birthday cakes, christening cakes even housewarming cakes."

Cheryl believes that the gentle flavour of edible flowers can enhance the overall flavour of various different dishes. "The delicate and subtle flavours of edible flowers can bring fresh summertime tones to both the palate and aesthetically," she said.

However, Cheryl also warned that not all flowers are edible—so please don't go foraging for decorative flowers in your garden! 

Cheryl said, "Not all flowers are edible and it’s always best to research which flowers are safe before serving them directly onto food. Some flowers can be poisonous and we also have to bear in mind pesticides and chemical fertilisers are frequently used on non-edible flowers. If using non-edible florals for aesthetic purposes, binding the ends with floral tape, cling film, picks or edible safety seal in my opinion is the best way to safely seal non-edible flowers."So it's probably best just to stick with the supermarket flowers! 

We can't wait to try this new trend and give our dishes a fresh floral vibe—summer cannot come any sooner!

Aldi Wine School has launched two new jargon-busting modules to its online wine-tasting course, giving adults tips and tricks to brush up on how to identify a Chablis from a Sancerre – and what dish they are best paired with.

How many times have you invested in the best induction pans to rustle up the perfect dinner party dishes for friends, only to fall when it comes to buying the wine? You’re not the only one – research shows 91% of people admit to bluffing their knowledge in order to impress friends and family. Admit it, we've all been there, right?

The expertly curated online course contains eight bitesize modules and is the perfect way to spend your hours in lockdown. Plus it is completely free of charge – saving you approximately £400 if you were to access the knowledge elsewhere.

Now budding wine connoisseurs can brush up on their knowledge with free access to the online educational hub, which includes two new wine modules, along with a range of expertly curated tips and tricks.

Whether you want to find out more about your favourite drinks or delve into the unknown by sampling new notes, then Aldi's Wine School offers price-tag friendly, pressure-free learning for all.

Shoppers will also have access to a series of guided tasting videos and live tutorials from tipple experts Sam Caporn, Mistress of Wine (one of only 409 Masters of Wine worldwide) and wine critic, journalist and TV presenter, Jilly Goolden. 

Sam explained, “Aldi is known for offering great quality wines at affordable prices with many award-winning bottles available for under £5. But sometimes, deciding which one to choose can be overwhelming. That’s why the Aldi Wine School, with its jargon-free courses, hints and tips, is perfect for giving customers the confidence to try new things – we hope that it helps to spark a sense of fun and excitement when it comes to learning about wine!” 

Add to your knowledge of why you should never store sparkling wine in the fridge...

Following on from the success of Aldi’s 2019 Aldiploma – a series of six, free online modules – Aldi’s Wine School launches with modules seven and eight, a guide to New World wines, which explores new up-and-coming wine regions, and a wine and food matching masterclass – perfect for those simply looking for the best vino to match their grub.

Julie Ashfield, managing director of buying at Aldi UK added, “Our entry-level Aldiploma course has already helped thousands of wannabe wine buffs to discover the best ways to taste wine, get to grips with their grape varieties, and have the knowledge needed when selecting a wine. The Aldi Wine School is the next logical step in our mission to open up the wonderful world of wine to all.”

Aldi won Drinks Retailer of the Year award at the Retail Industry Awards 2020 for a second year running and its award-winning wines are available to buy in store and online via the Aldiploma wines section to accompany the course, enabling you to sip your way through the class.

Homeschooling isn’t just for children... but this course is for adults only!

These vegan protein sources can work in any meal where you would opt for a meat-based protein. Sliced, diced or whizzed in one of the best blenders, vegan protein is the base for an endless amount of tasty dishes, including vegan stews, curries, soups and salads.

We look at the best vegan protein sources if you're trying to cut down on meat, want to learn how to start a plant-based diet, or eat a more plant-based diet - including some delicious vegan recipes to try them in. 

Protein - including vegan protein - is an essential part of a balanced diet and vital for growing and repairing cells. Many get the recommended daily intake or RDA (46g for women, 56g for men) from red meat, which is also rich in iron and vitamin B12. But what are the protein-rich alternatives to meat, if you're trying to cut down on meat or eat a more plant-based diet?

As it turns out, switching from animal-based protein to vegan protein could have a very positive effect on your health indeed. “Not only can we design a diet to provide plenty of plant protein, but studies consistently demonstrate increased longevity and reduced disease risk when protein comes from plants instead of animals," said Dr Reshma Shah, MD, a co-author of Nourish: The Definitive Plant-based Nutrition Guide for Families, as reported by Real Simple magazine. 

“It comes as a bit of a surprise to many consumers that essential amino acids are made by plants, not animals,” Shah explained. “Animals provide essential amino acids because they acquired them from plants at some point along the food chain. So, it makes no sense to say we can’t get essential amino acids from plants—it’s where they come from.”

The good news is that there are a lot of protein-rich alternatives to meat out there to experiment with, and we've got 14 of them for you to try. And, if you're still struggling to hit your daily target you could try protein shakes, as we all know the benefits of protein powder for our health, giving us a morning energy boost to push through our workouts, keep us fuller for longer and support the strengthening of the muscles.  

Vegan protein: protein-rich alternatives to meat

1. Quinoa

Grains are a fantastic source of protein and relatively economical; a handful goes a long way! Trendy grain quinoa contains all eight essential amino acids, making it more nutritious than rice and couscous (can you even reheat couscous?) Its high protein value also makes it more filling than its paler counterparts, which is ideal if you want to know how to eat less. When cooked, it has a fluffy texture and nutty taste - the perfect accompaniment to curries and salads. Regarded by the Incas as the sacred "mother grain", gluten-free quinoa is a fully-fledged foodie favorite.

Try it: Curried quinoa with apple and spinach

2. Tofu

Tofu, also known as bean curd, is made from soya bean milk. It is an extremely low-fat and nutritious alternative to meat, containing high amounts of protein, calcium and vitamin E. It's extremely versatile and flavoursome when you cook it well.

Try it: Tofu and peanut stir-fry with ramen noodles

3. Mushrooms

The mighty mushroom has twice the amount of protein than most vegetables, making it a great addition to pastas, pies and all sorts. The chewy texture gives you something to really sink your teeth into, making larger Portobello mushrooms a satisfying replacement for burgers! Combine with other protein-rich foods such as eggs, tofu and pulses for a super healthy meat-free meal.

Try it: Spinach and mushroom filo tart

4. Vegan cheese

While all types of cheese made from dairy contain good levels of protein, dairy-free vegan cheese can also provide a protein hit, depending on the brand/ingredients. Look for vegan cheeses made from protein-rich cashews, such as Kinda Co's garlic & herb (pictured above), or soya, such as Tofutti cheddar-style slices. But don't automatically assume that these plant-based cheeses are lower in fat, as ingredients such as coconut oil can drive up the saturated fat content. 

5. Tempeh

Tempeh, which actually has a higher protein content than tofu, is a soy product made from fermented soy beans that has a distinctive umami taste. Rich in B-vitamins - which play an important role in brain function, cell metabolism and more - add it to stir fry's, curries and more for extra bite, plus a nutritional boost.

6. Lentils

Lentils have one of the highest levels of protein by weight of all the pulses and only 1% fat, making them an excellent ingredient to bulk up meat-free curries and soups.

Try it: Lentil and red pepper soup

7. Quorn

As a leading brand of imitation meat, Quorn has a very similar taste and consistency, especially when mixed with your usual Bolognese sauce, curries and chilli con carne. It has all the essential amino acids found in beef or chicken, but has 75% less fat than even lean beef mince. Look for the vegan symbol on Quorn products, as the original Quorn isn't vegan.

Try it: Quorn and almond curry with spinach

8. Edamame beans

Edamame beans are a must-have snack for celebrities such as Victoria Beckham and Gwyneth Paltrow. Edamame beans are actually baby soya beans and are one of the only vegetables to contain virtually all the health benefits of meat. These nutty beans can be used to bulk up dishes such as stir fries and salads, eaten alone as a super snack, or whizzed in a food processor to make a guilt-free tortilla dip!

9. Nuts

Nuts are a fantastic everyday source of protein, which are ideal for health-conscious snacking or for boosting lacklustre salads. One cup of almonds provides more protein than an egg, while cashew nuts are high in antioxidants and promote good cardiovascular health.

Try it: Nut roast

10. Chickpeas

A staple of Mediterranean, Middle Eastern and Indian cuisine, chickpeas are a nutritious source of protein with a slightly heavier consistency than lentils. They are commonly used in veggie curries and are of course, the main ingredient in hummus. They can also be used to make burgers!

Try it: Chickpea burgers

11. Vegan yoghurt

Just like vegan cheese, vegan yoghurt can also be a great source of plant-based protein. Stick to no added sugar varieties, to keep things healthy. Alpro plain no sugars, as an example, has 4g of protein per 100g, as well as being naturally low in fat. Not a fan of soya? Other yoghurt alternatives include oat yoghurt and coconut yoghurt. Why not try using them in one of our dairy-free recipes? 

12. Seitan

Made from wheat gluten, so not one for those on a gluten-free diet, seitan has a surprisingly meaty texture, and is a great option for those who are transitioning into a vegan diet. There's a whopping 75g of protein per 100g of seitan, which pushes way past the RDA for protein. Use is to make mock burgers, steaks and more.   

13. Peas

The humble pea has an impressive 5g of protein per 100g as well as being a good source of vitamins C and E and minerals including zinc. Blitz it into a pea soup (a few tweaks will make it vegan) or add to a vegan shepherds pie. Fresh or frozen works equally as well.

14. Shelled Hemp seeds

“Shelled hemp seeds are a rich source of essential omega-3 fat, which is important for helping to keep our cardiovascular and nervous systems healthy," says Vegan Society Dietitian, Andrea Rymer. "Our bodies are unable to produce this type of fat, so 30g or a quarter cup of shelled hemp seeds a day is a great way to make sure you are getting what you need. They are a good quality protein source with a delicious creamy texture, and taste great in porridge.”

Want to try going pescatarian? With Christmas 2020 going to be like no other, why not mix up your plans for Christmas dinner - going out with the old turkey traditions and in with the new 'Fishmas'.

You don't have to be pescatarian to appreciate the taste of a fish dish, and now celebrities have joined in the newly invented Icelandic tradition of ‘Fishmas’.

The twice weekly culinary celebration heralds the Nordic country’s glorious bounty, and with many different kinds of Icelandic fish available at Waitrose - stocking up on Christmas food couldn't be easier.

READ MORE: Tesco, Aldi, Lidl and Sainsbury’s urgently recall some chicken & chocolate - have you bought any?

Among the first to spread some Fishmas cheer is former Girls Aloud star Kimberley Walsh, TV presenter Jenny Powell, Leyla Kazim and Tommy Brady, who have cooked up a Fishmas feast using delicious and sustainably sourced Icelandic seafood.

And you too can create recipes including Cod Ceviche, Fish & Chips and Fish Tacos found on Seafood from Iceland's new Fishmas website - designed to promote the versatility of the nation's seafood while delivering a slice of tongue-in-cheek humour.

The new website features 10 delicious family recipes along with a festive suggested playlist full of 'Fishmas' carols including Cod Rest Ye Merry Fishermen, Deck the Halls with Boughs of Haddock and Hark! The Haddock Anglers Sing. (And once you've read this you'll never sing them the old way again!) 

And the festive spirit doesn't stop there - Father Fishmas is keen to share his gifts with the world. He said, "I’m delighted to bring our Fishmas traditions to the UK. Generation after generation, Icelandic fishermen have battled Arctic weather and formidable waves for the perfect catch. We don’t take that lightly. 

READ MORE: Fish recipes

Other Fishmas recipes include:

• Haddock En Papillote
• Oven Baked Cod
• Haddock Fingers
• Breaded Cod Rolls
• Fish Croquettes
• Fried Fish and Mushroom Risotto
• Haddock Paupiette

He continued, "We treat our waters with respect as we know that a sustainable relationship with our marine resources is the key to our very existence. But more importantly, our fish tastes so yummy, it is too good not to share with our neighbours to the south – it’s all part of the Fishmas spirit.

And added, "In Iceland we follow the ethos that the best way to spread Fishmas cheer is cooking a delicious fish supper for all to share. I’m really looking forward to coming to town.”

For more information about how to celebrate Fishmas at home with Iceland’s outstanding fresh produce visit Fishmas. To purchase the Icelandic cod and other ingredients from the Fishmas recipes, visit Waitrose where you'll be able to find what you want and much more.

McVities have confirmed the correct way to eat a Jaffa Cake - and our jaws have dropped.

Jaffa Cake makers McVities are causing a stir, and it's not down to the great biscuit or a cake debate but the way we choose to eat it.

And apparently, we've all been doing it wrong.

The new conundrum which has baffled lovers of the sweet treat was highlighted after a fan, known only as David, messaged the company to ask "What side of the Jaffa is the bottom?"

And McVities' answer has left everyone mind-blown.

READ MORE:Homemade Jaffa Cakesrecipe

They replied: "Hi David, our Jaffa Cakes go through a reservoir of chocolate, so the chocolate is on the bottom. Thanks, Jaffa Cakes."

David was shocked by this revelation replying, "Wtf dude." And he wasn't the only one shocked by the revelation.

"OMG just turned my world upside down," one person said.

Meanwhile another wrote, "Am I the only one who always thought the chocolate was the bottom anyway?"

Despite the promotional packaging showing the cake biscuit chocolate side up, the official way to eat it is with the plain cake side up. (Even if it means getting crumbs of chocolate on your lap.)

READ MORE:Jaffa Cake pancakesrecipe

The biscuit recipe contains a cake sponge element, orange jelly and chocolate base. So while we try to get our heads around flipping the treat onto it's chocolate jelly bottom, there's more...

The new revelation appears to not only apply to Jaffa cakes, but to all chocolate topped biscuits.

A rep previously said, "When we make our McVitie’s chocolate biscuits – whether that be Chocolate Hobnobs, Chocolate Digestives, or even Jaffa Cakes – they go through a reservoir of chocolate on the production line. ‘This essentially “enrobes” the bottom in chocolate – so we can confirm that the chocolate is officially on the bottom of the biscuits."

Time to make a cup of tea and try eating a McVities Festive Jaffa Cake the proper way...

Welcome to woman&home’s online shopping guides, where we reveal where to buy the most popular and top-rated products. This piece is about the gadget you need to up your cocktail game, but you may also be interested in our edits of flower delivery services, online grocery deliveries and luxury garden furniture.

Giant, spherical ice moulds help you to create large balls of ice for your cocktail, water jug, coffee or home made ice-lollies. They look stylish and won’t melt as quickly!

While many of us have suddenly became professional bartenders overnight during lockdowns, we have just the gadget to up your drinks game.

Spherical ice moulds give your drinks a sophisticated finish that crushed or regular ice moulded cubes can’t compare.

The spherical ice moulds are particularly well suited to spirits that are sipped straight such as whisky, or Sipsmith’s latest Sipping Series Chilli and Lime gin.

How do you use sphere ice molds?

It’s best to choose a silicone ice mould as it is much easier to get the ice cubes out of the tray. We trialled the ProCook Ice Mould, which, at the time of writing, costs £6 for two.

The ProCook moulds make two 6cm diameter ice globes. While they are not the biggest on the market they, still achieve a very desirable and sophisticated finish.

SHOP NOW: ProCook Giant Ice Ball Mould, £6, Amazon

To fill the mould, it’s best to use a jug and pour until it spills out a little. Luckily the design of the mould captures this excess water so there is no mess.

Alternatively, we found this set by FYLINA has the highest rating on Amazon. It costs £15.99 (discounted from £16.99) for three ball moulds and a large square ice cube tray.

SHOP NOW: Ice Cube Tray FYLINA 3 Packs, £15.99, Amazon

Why are ice balls better than cubes?

As the spheres are covered, they are more hygienic than other ice cube trays where the top layer is exposed in the freezer.

A lot of people worry about diluting their drink if they put too much ice in but ice balls will actually make your drink melt slower. This is because a sphere exposes less surface area than a cube of ice, which means a smaller surface area being exposed to the warm liquid - which wil make it melt slower.

What else can you use the spherical ice moulds for?

You can use the moulds to make your own ice-lollies. Simply fill up as normal and insert a wooden stick for a delicious, homemade treat.

The ice is also perfect if you like a chilled coffee in warmer months. As with cocktails, using the large balls will prevent it from melting as quickly.

People have also used them as a chocolate mould, which is a brilliant idea if you’re looking to make a thoughtful edible gift.

How to improve your homemade cocktails

Making quality cocktails that look as impressive as they taste is easier than you think. To achieve a hotel bar chic from the comfort of your own living room, you need a little preparation and patience but then you're ready to sip away!

Stock up on essentials

Start by checking your drinks cabinet and ensure you’re stocked up on some good quality spirits and mixers.

Take advantage of the fact you are not paying bar prices and enjoy a beverage which is probably higher quality than you’d want to splash out on while out for drinks with friends or family.

Some cocktails can cost over £15, which is the same price as a full bottle of gin, vodka and rum – especially if you buy the bottles on promotion.

Purchase some basic cocktail making tools such as a jigger to measure the ingredients and of course, a shaker.

Glass check

It’s worth looking at your glassware too. Consider getting some new glasses that work as everyday tumblers but are also good for cocktails.

You want some variety to match the different styles of cocktails but at a minimum it's worth having some tall, highball, style glasses and some shorter tumblers, which are designed for sipping drinks.

Remember you can also use wine glasses for some cocktails.

Don't skip the garnish

For the finishing touch never skip on the garnish, whether it’s a slice of fruit, sprig of herbs or a cocktail cherry or two – it will help make the drink feel extra special.

You can experiment with the ice cubes to match your tipple and garnish too. Consider putting slices of fruit, cucumber or herbs in the ice to infuse with your cocktail.

For example if you’re making a mojito you might like a selection of mint and lime.

It makes your water more interesting and is a fantastic refreshing option for the warmer months!

Our top picks to up your cocktail game

£40, John Lewis

£28, John Lewis

£17.99, Very.co.uk

£19.38, Amazon

£10, John Lewis

£15, John Lewis

£35, Very.co.uk

£45, John Lewis

£25, John Lewis

Davina McCall has teamed up with Waitrose to deliver a virtual cooking class as part of the supermarket’s Feel Good Friday campaign.

As the days, hours and minutes continue to blur, you’re not alone if you’ve found that Friday has lost the sparkle it once had in your household.

It’s simply not as exciting as every day feels much the same.

However, in an effort to restore a Feel Good Friday feeling, Waitrose has launched a new campaign to help lift our spirits - and save us from another evening wondering can you reheat couscous. 

To kick off the series Davina McCall has got on board to share a delicious one-pot recipe from her new cookbook Davina’s Smart Carbs.

The pre-recorded video features Davina cooking her recipe for a simple and healthy chicken curry, cup of tea in hand, and candidly opening up about how she's coping with lockdown.

For the recipe you will need:

1 tbsp vegetable or coconut oil

1 onion, finely sliced

2 garlic cloves, finely chopped

2 tbsp mild yellow curry powder

50g ground almonds

600g boneless, skinless chicken thighs or breasts, trimmed of fat and diced

300ml chicken stock

2 bay leaves

200g butternut squash, cut into large dice

100g green beans, topped

50ml Greek yoghurt

salt and black pepper

lime wedges and a few coriander leaves, to serve

Davina reveals that she has been planning all of her meals to keep her focussed during this strange time. In an interview with Waitrose Weekend she explains that like many of us she has good days and bad.

Davina admits, “Sometimes we’ll all be laughing over a meal, and I’ll think ‘Wow, this is lovely’, then on other days everybody’s having a meltdown.”

https://www.youtube.com/watch?v=1RdeiGKiQgo

As well as cooking from scratch, Davina stresses that keeping to a routine is what has been keeping her mind on track and that also involves lots of lists.

She explains, “I write a list of things that I want to get done that day. As a nation we’re all slightly flailing around, and the way I combat chaos is order: order in my house, order in my head. Lists! I’m also working to a week/weekend schedule, so at the weekends I let myself have a lie-in and I don’t do any work at all.”

Alongside healthy eating with Davina, Waitrose have a curated Spotify playlist by Fearne Cotton to help relax and meditate.

John Lewis are working with Charlotte Tilbury skin care to hold a masterclass and luxury scent brand, Neom, will be doing live Q&A to share hints and tips on how to look after yourself during this time.

The TV chef has some sage advice for people who are wishing to find some new things to do while self-isolating

It’s no surprise that Nigella Lawson is a big fan of baking.

The TV chef has countless iconic cakes and bakes (it was her revolutionary chocolate covered ice-cream cake that became our easy dinner party dessert of choice - but anyway, we digress).

But now Nigella has explained just why baking is so important for us at the moment, as it can help soothe our anxieties and quiet a racing mind.

MORE:Great British Bake Off star reduces viewers to tears as he reveals emotional reason behind his love of baking

“One of the ways to interrupt anxiety is to let other senses take over,” Nigella said in an interview withThe Guardian.

“Touching things, smelling something, listening. Baking really has so much of that, because when you’re kneading dough, or you’re stirring a bowl, you are really immersed in the world of the senses.

“And that’s really very important, because otherwise you’re trapped in your mind, and that isn’t right now a very comfortable place.”

MORE:Nigella Lawson shares glimpse into her utterly magical back garden

So while there may be currently a flour shortage, it could be important to stock up, if only for your mental health.

Just recently, Nigella shared her ‘emergency brownie’ recipe with her followers online.

‘This is for those times you urgently need a brownie, but don’t want to make (or, rather, can’t justify making) a whole batch. This recipe makes two (four if needs be) fudgy brownies to be snaffled straight from the tin. It is worth keeping takeaway-style foil tins in the house just to make these. Take my word for it, it will be a frequent occurrence,’ Nigella explains.

Want the recipe for Nigella Lawson Emergency Brownies yourself? Well you’re in luck…

Ingredients

• 50g/1¾oz unsalted butter
• 50g/1¾oz soft light brown sugar
• 1 tbsp maple or golden syrup
• 3 tbsp plain flour
• 3 tbsp cocoa powder
• ¼ tsp sea salt flakes
• 1 large free-range egg
• 1 tsp vanilla extract
• 50g/1¾oz walnut pieces
• 50g/1¾oz dark or milk chocolate chips

Method

• Heat the oven to 1700C / 150oC fan
• Use a small pan, like a milk pan
• Melt in 3 x tablespoons of butter, 3 1/2x tablespoons of sugar, and a tablespoon of maple syrup or golden syrup
• Melt that over a gentle heat, and add 3 x tablespoons of flour, and 3 x tablespoons of cocoa, and whisk that in.
• Add a pinch of salt, an egg, and a teaspoon of vanilla extract
• Whisk, and add chopped nuts and a handful of choc chips (if available) or use regular chocolate and fold that in
• Scrape the batter into a foil tray or baking dish - it won't come up very high
• Cook it for 15 - 20 mins, and then leave for 15- 20 mins so that they cool and set properly

Nigella also recommended crumbling the brownies over ice cream. Ok, if we must…

Christmas has come and gone for another year, but most of us are probably in the same boat - wondering how we're going to eat the tons of Christmas food which is still lurking in our fridges. 

However, an expert has revealed what we can do with our Christmas leftovers so we're not stuck eating turkey sandwiches for the next month.

From soups to toad in the hole, professional home economist Becky Wilkinson revealed how to reinvent your leftover food (and create new dishes that will easily make your best Christmas food list every year).

When it comes to your classic turkey dinner Becky says that everything can be saved and made into delicious lunches and dinners for the whole family.

Leftover carrots can be made into soup by adding caraway seeds and vegetable stock. While Brussel sprouts and roast potatoes can be made into bubble and squeak.

The food waste expert also advised for pigs in blankets: "Make your own mini toad in the holes by using an oiled muffin tin to heat the sausages wrapped in bacon and then pour over a pre-made Yorkshire pudding batter."

While desserts don't have to be thrown in the bin either, according to Becky. Mince pies can be crumbled into brownies and frozen if you can't fit them in now, while panettone can be used to create a fruity bread and butter pudding.

Your wedges of half-eaten cheese still have a life too - and can be used to make Mac & Cheese, while turkey can be used to make sauces and pies.

The home economist, who has worked with TV personalities including Mary Berry in the past, also suggested using leftover Christmas pudding to make a new dessert: "Break up the leftover Christmas pudding and mix with a drizzle of a festive liquor of your choosing. Spread the mixture on top of some ready-rolled puff pastry and roll up into a large swirl."

We can't wait to see your Christmas leftover creations!

We all love a refreshing glass of fizz, but turns out you shouldn't be keeping it in the fridge after all.

As soon as you buy a bottle of fizz, you might be tempted to put in the fridge so that it's ready to be popped open when a special occasion arises - or just a regular Friday night.

But turns out that you actually should be keeping it somewhere else, according to a wine expert.

READ MORE: The surprising place you should store your suitcase when you’re at a hotel

Speaking to the Huffington Post, winemaker Marie-Christine Osselin explained that leaving champagne or sparkling wine in the fridge for too long could actually alter the taste of it.

“If you’re planning to enjoy your bottle of Champagne (or sparkling wine) within 3 to 4 days of the purchase, it is fine to store the bottle in the refrigerator", she said.

READ MORE: Doing THIS free activity could lift your mood for up to four hours

However, if you keep it in the fridge for too long, the result won't be what you hoped for.

“If it sits in the fridge for weeks, the cork can dry out due to no humidity,” she added. “As corks dry out, the seal between the bottle and the cork loosen up and the Champagne will oxidize faster, changing its aromas.”

To make sure you enjoy your sparkling wine at its best - be it Champagne, prosecco or cava - your best bet is to keep it in a cool place, away from light, where it can be at a consistent temperature.

When you're ready to drink it, you can move it to the fridge so that it's chilled enough to be served - but never before you know you won't be leaving it in there for too long!

For most of us, Christmas isn't Christmas without a big bird at the centre of the table - and the bigger the turkey, the larger the leftovers!

Whether it's bubble and squeak, sandwiches or the remains of the cheeseboard, leftovers are the best part of Christmas feasting for many - so transform your turkey into an array of exciting dishes with our ideas below.

Remember, leftover turkey should be refridgerated and eaten within two days to be safe, so if you need more time, pop it in the freezer. Leave the turkey to cool completely before you store it, and make sure it's wrapped properly.

Happy eating!

Turkey stir-fried rice

Healthy, light and fragrant, this fresh Asian-inspired recipe will be a welcome change from heavy roast dinners.

Hugh Fearnley-Whittingstall's nut satay turkey

A creamy and nutty satay sauce goes perfectly with leftover turkey breast - served with a fresh grated carrot salad for added crunch. See the full recipe here.

Turkey and butternut squash curry

Is it really Christmas without a big batch of turkey curry bubbling on the stove on Boxing Day? Try this lightly-spiced Thai version - perfectly warming on a cold day.

Chestnut and turkey pie with leeks

This filling pie uses up leftover turkey and veg - an ideal Boxing Day crowd-pleaser! See the full recipe here.

Coronation turkey

Swap out the chicken in this recipe for turkey for a tasty and traditional salad - served as side dish or an easy light lunch post-feasting.

Vietnamese-style salad

Another light option, this fresh and crunchy salad is topped with toasted peanuts for added flavour. Make the separate elements ahead before serving and combine at the last-minute. See the full recipe here.

Autumn is a fantastic time for baking and cooking, as some of our best produce is in plentiful supply. With so many fresh fruit varieties and berries available, the options are endless for both sweet and savoury dishes. We've gathered 10 tips to add more autumn goodness to your day.

Whether you like turning autumnal apples into a morning drink with a little help from your juicer or you're looking for a way to pep up your salad, we've got plenty of easy, practical ideas for every day.

If you grow your own fruits in your garden then this little list will hopefully go some way to helping you figure out what to do with your glut when the weather starts turning. And if all else fails - freeze it! There's nothing better than a good stash of blackberries in your freezer to see you through winter. You can use them in place of ice cubes in cocktails and whizz them into a quick pudding for a last minute quick fix.

Here are the rest of our favourite ways to use up autumn fruits...

1. Get juicing for an antioxidant kick

Apples are perfect for juicing - find interesting varieties at your farmer's market and experiment to find your favourite. Need a big antioxidant boost? Add fresh ginger and carrots for a really strong start to your five a day. Some of our favourites for a slightly tart, refreshing juice are the old varieties of Cox's Orange Pippin and Egremont Russet.

2. Roast off some apples for sweet and savoury dishes

Roasted apples with fennel seeds and black pepper make a delicious side dish to a Sunday roast pork and are so easy to throw in the bottom of your pan. If you fancy something sweeter then try coring, then filling the apples with spices and sultanas and bake until tender for a healthier take on puddding. To go all out apples, sultanas and nuts also make for a wonderful warm strudel. This traditional pastry-based pud is delicious served up with cream or ice cream.

3. Make the most of stone fruits by turning them into compotes

Make the most of plums, which are coming to the end of their season, with a sweet or savoury homemade compote. Try adding star anise and a little balsamic for an accompaniment to roast duck, or turn it into a plum chutney. Sweet versions are fab with yogurt as a healthy breakfast. You could pack some into screw top jars at the start of the week to grab-and-go during the early morning rush to get out of the door.

4. Mix sweet peaches with salty cheeses

Peaches and nectarines are imported, of course, but super good at this time of year. Try them with salty foods as a light lunch or starter - feta, Parma ham and goats' cheese are all perfect partners. If your sweet tooth is aching, try our roasted peaches with hone and pecans for a delicious dessert that isn't packed with sugar.

5. Freeze berries for fresh crumble throughout the year

Foraged blackberries don't keep, unlike their cultivated cousins, so freeze them in usable portions for adding to smoothies and crumble. You can blitz them straight from frozen in a smoothie maker or blender which will make your morning drink cool and refreshing instantly. And if it's a warm pudding you're after then you can either scatter them straight into the bottom of your dish and give them an extra five minutes in the oven or defrost four a couple of hours before you make up your crumble or pie.

6. Add nuts for an extra health-kick

Add a little nutritional oomph to your crumble toppings by incorporating some oats and nuts. Pecans, almonds and hazelnuts work particularly well. Our peach and blackberry crumble gets it's kick from almonds and is absolutely delicious for it.

7. Turn damsons into gin for a winter treat

Try some homemade plum or damson gin in place of sloe. Pop the fruit in the freezer overnight to make the skins split when they thaw. To 500g fruit, add 400g sugar and 1 litre gin or vodka. Layer up the fruit and sugar in kilner jars, then top with the gin. Shake in kilner jars, then top with the gin. Shake occasionally, leaving in a cool dark place for 2-3 months before straining into sterilized bottles. This is perfect to then turn into Christmas cocktails and you're friends and family will be so impressed that you've tried making your very own spirits.

8. Spoil yourself with honey plums

Baked plums or peaches make a great dessert, and they're so quick too. Halve and stone them, drizzle with a little honey, some cinnamon and vanilla. Bake for 10 or so minutes in a 180C fan, gas 6 oven until soft. If you're missing your bbq come autumn you could also grill your stone fruits over the coals - it'll add another hit of flavour and make the taste of summer last just that little bit longer. Serve hot or cold with cream, custard or ice cream for a speedy last-minute dessert.

9. Let autumn fruit flourish in your Pavlova

It's not just the season of summer that should get the joys of a meringue dessert. An autumn Pavlova will always be a winner. Add sliced plums, peaches and blackberries to a cream infused with a little sloe gin for a really heady, seasonal flavour that friends and family will love. You can make this well ahead of when you need it, too, which makes it perfect for entertaining. A meringue will keep for days in an airtight container and then you can simply pile on the toppings at the last minute.

10. Give duck a berry boost

Blackberries are delicious added to red cabbage to serve with duck, venison or goose. their sweet and sour flavour cuts through rich meat so well to enhance the savoury flavours, making them taste them more delicious. You could also stir a few through your gravy for a fruity burst of flavour.

Although supermarkets do a good job of ensuring an all year supply of fresh foods it doesn't mean the produce is at its best for consumption. Seasonality has a big influence on taste and it is also important for tackling food waste.

We should be making the most of produce when it comes into season and let our diets be guided by this. Who needs apple crumble in January when you could have rhubarb?

With this handy breakdown, you can see a selection of the star products on season each month. We have even included some delicious recipes to get you motivated. Eating foods when they are in season is a great opportunity to try something new and it can be super satisfying. The list is not exhaustive and should be used as a rough guide. Not every 'in season' product will be featured but we hope that it will help you make the most of some fantastic ingredients.

January

Start the year with some stunning fruit that look too good to eat, celebrate some humble vegetables and indulge in some luxury ingredients.

Blood oranges - If nothing else, blood oranges are beautiful to look at. Their deep crimson colour is a real showstopper. They have a tarter taste compared to regular oranges but they can still be used for puddings and marmalade. In season January and February.

Cabbage - This humble leafy green is part of a huge family. The flavour can vary depending on the type but one thing they all have in common is that they're all delicious when lightly steamed and served with butter! In season September to January.

Clams and Oysters - There are several varieties of clam and all of them suit different cooking styles. Oysters can be eaten raw and are a natural aphrodisiac, they might help give your new year a kick start in the love department! For an easy mid-week dinner try this Orecchiette with Clams,it is perfect for impressing guests and seafood lovers will want more and more! In November to February.

Cockles - These tiny little saltwater clams can be eater raw or steamed liked mussels. They are traditionally sold with winkles. In season January to March.

Forced rhubarb - This variety of rhubarb has been deprived of light, causing the stems to shoot up and a sweeter-tasting product. The ginger in this cheesecake gives it the perfect balance. Only in season January.

Jerusalem artichoke - Contrary to the name this vegetable has nothing to do with Jerusalem. It can be cooked just as you would potatoes or parsnips, when pureed they make a delicious soup. In season November to January.

Mussels and winkles - Winkles are snail-like shellfish that can be sold live or cooked. They are traditionally sold with cockles. Mussels are cheap and simply delicious. These Garlic mussels are a must try and only take 15 minutes to cook! In season October to February.

Truffle - This fungus has an unforgettable rich, indulgent taste. If you can get your hands on some it can uplift any sauce or soup and can even elevate macaroni cheese! Why not give this luxurious cauliflower and truffle risotto with egg yolk a go for a hearty dinner? In season September to January.

Venison - This is the meat of a deer, it has a lean, red meat which is low in fat and full of flavour. It tastes divine paired with a red wine sauce. In season August to February.

Horseradish - The perfect accompaniment to roast beef, horseradish is a root vegetable that is loved for its spice. If you've only ever had it with beef you have to try this Salmon with horseradish and noodle salad. In season November to January.

February

Make dinnertime more colourful with a different variety of a family favourite.

Kale - This super food is from the same family as cabbage. It works brilliantly in a stir-fry or why not try a healthy juice? In season October to February.

Purple sprouting broccoli - It tastes the same as regular broccoli and can be used in the same way, but it can make your dishes look a little more interesting! Only in season for February.

March

Make the most of a delicious, sustainable and versatile fish during March for tasty dinners and delicious lunches.

Sardines - They are rich in omega-3 fatty acids and have a long, thin appearance. Sardines are perfect grilled or stuffed and can be eaten hot or cold. This Potato tart with sardines from James Martin makes an impressive dinner for two. In season March to August.

April

Feast on succulent meat, delicious shellfish and ingredients you might not be able to name in April! Spring brings some delightful foods to the menu.

Crab - Brown crabs are the most commonly eaten variety of crab in the UK. The soft flesh is incredible versatile and the claws and shell can be used to make wonderful sauces. This Chilli and cherry tomato linguine uses a mix of white and brown crabmeat. In season April to August.

Lamb - Celebrate spring with a delicious cut of lamb. Lamb is usually three to five months old and is incredibly tender. This Herb and pine nut stuffed leg of lamb makes a wonderful family feast. In season April to September.

Morels - These rich mushrooms should never be eaten raw because they can be toxic, but when cooked they become absolutely delicious. They have a distinctive honeycomb appearance, as seen in the photograph above, and are delicious fried and served with steak or when used in sauces. Only in season in April.

Rocket - This peppery leaf can liven up any salad, try it with crab and avocado for a lovely light lunch. In season April to September.

Spring onion - Some recipes might call these scallions or green onions. Spring onions are actually very young onions that have been harvested before the bulb can develop. They have are perfect for adding a mild onion flavour to stir-fries or salads. In season April to August.

Watercress - Adding watercress to your salads, soups, sandwiches and sauces will only make them tastier! It is a super versatile salad leaf that should be treated as more than a pretty garnish. In season April to September.

May

If nothing else, make the most of British asparagus this month.

Asparagus - Each spear of British asparagus is harvested by hand. It is full of vitamins that boost the immune system and reduce bloating. Cook simply by boiling, grilling, steaming, roasting or, if the sun comes out, stick them on the BBQ. In season May to June.

Broad beans - With a creamy texture and sweet taste, broad beans make a delicious dip or add a little crunch to your salad. Think of them as a handy alternative to peas. In season May to September.

Chicory - This vegetable or salad leaf can be cooked or eaten raw. It has many healthy benefits and has also been used as a coffee substitute. For a crowd pleaser that will leave everyone fighting over seconds, try this Braised chicory with crispy bacon and Parmesan. In season May to September.

Elderflower - Elderflower has a very subtle taste but it can be used to make delicious cordials and treats. Only in season in May.

Gooseberry - When consumed raw or unripe the berries have a sharp sour taste. However, when cooked they make a lovely addition to sweet or savoury dishes. Only in season in May.

Nectarines - Although shaped like a peach and similar in flavour, the smooth skin of nectarines make them perfect for slicing in salads or baking in tarts. In season May to August.

New potatoes - These are taken from the early crop and are similar to their fully grown relatives except they are sweeter and keep their shape better when cooked. They are delicious in salads, soups or served as a side. Only in season in May.

Radish - A fiery root vegetable that is much loved when sliced into salads, or why not have them the French way and simply dip them in butter. In season May to September.

June

Get into the summer spirit with juicy berries and fresh salads to keep you healthy.

Blueberries - These are an excellent choice as part of you five portions of fruit or veg for the day as they are packed with antioxidants and vitamins. They make a great snack or for a treat try this Blueberry and almond tart. In season June to September.

French beans - A wonderful addition to salads or curries, French beans are perfect for those who dislike the "stringy" texture in runner beans. In season June to August.

Mackerel - Oil-rich and strong in taste, cooked mackerel is delicious hot or cold. It is very cheap and wonderful grilled, baked or smoked. In season June to September.

Mangetout and peas - Mange tout are a flat, undeveloped variety of pea and both make a great snack raw. In season June to July.

Raspberries - These tart tasting berries are perfect for balancing sweetness. Why not indulge in this Raspberry ripple with white chocolate slab? In season June to September.

Strawberries - Strawberries are sweetest at this time of year, used damaged ones to make jams and compote. In season June to July.

Tomatoes - Often mistakenly taken as a vegetable, tomatoes are in fact fruits that come in a variety of colours. They taste amazing in salads or they can be cooked down to make divine sauces. In season June to August.

July

Jazz up your salads further with beautifully coloured produce that is full of flavour and perfect for BBQ season.

Apricots - You'll normally see these dried in the supermarket but fresh ripe apricots are even more delicious. They are part of the name family as peaches but have a much firmer texture. In season July to August.

Aubergines - Sometimes called eggplants, aubergines have a meaty, spongy texture which is perfect for absorbing flavour. Try these halloumi, aubergine and red pepper kebabs on the BBQ. In season July to September.

Beetroot - Most people probably think of crinkle-cut pickled beetroot but don't let this put you off. Beetroot is delicious boiled or roasted and can even be grated raw into salads. In season July to September.

Cherries - A true summer delight, cherries have a juicy flesh that is sweet or sour depending on how ripe it is. In season in July to August.

Courgette and cucumber - Both belong to the same family and if you're not concentrating, you could mix them up in the supermarket! Courgette is wonderful grilled or sliced very thinly and cooked as a substitute for pasta. Cucumbers are delicious in salads or pickled in burgers. In season July to August.

Fennel - The strong flavour of aniseed makes you either love or hate fennel. It can be eaten raw in salads for a stronger taste or it mellows out when cooked. In season July to September.

Globe artichoke - Not related to the Jerusalem artichoke previously mentioned, the globe variety is delicious raw, boiled, grilled, baked or stuffed. The bottom of the leaves are eaten but the star of the show is the heart. In season July to September.

Greengages - A type of dessert plum that is sweet and succulent when ripe. They are great in desserts or served as chutneys alongside fatty meat and oily fish. In season July to August.

Kohlrabi - It might look a little odd but it has a great flavour. Kohlrabi is a relative of cabbage and can be enjoyed mixed with other vegetables in a gratin or softened in butter as a side dish. It is a hugely versatile product that needs just a tiny bit of attention to bring out the best of its flavour. In season July to August.

Peach - Perfectly ripe peaches cause a right mess but they are so worth it! The sweet soft flesh can come in white or yellow varieties. The white ones are sweeter. Only in season in July.

Redcurrants - They are very tart in flavour but can be enjoyed raw, we recommend serving them with something sweet like strawberries on top of a Pavlova. Only in season in July.

Runner beans - A popular garden vegetable with a stringy texture. Enjoy gently steamed and dressed in butter or chopped into rice dishes and salad. In season July to August.

Seabass - This white fish can a meaty texture and subtle flavour. It can be grilled, baked or pan fried. In season July to November.

Swiss chard - commonly found in Mediterranean cooking this vegetable has thick green leaves perfect for shredding and adding to pasta. In season July to October.

August

Summer is in full swing and there are more ingredients than ever available to boost those salads! Included are two ingredients that have a very similar appearance to more well known products but have slightly different names, can you spot them?

Bilberries - No we haven't made a typo, bilberries are similar to blueberries but are very acidic. They can be eaten raw but most people enjoy them cooked and used in jam, jelly, pies and sauces. In season August to September.

Cobnut - A less known variety of hazelnut traditionally grown in Kent. They are more commonly sold dried or processed. When eaten fresh they are sweet with a flavour similar to coconut. In season August to September. Marrow - From the same family as squash and courgette, the marrow is a versatile vegetable perfect for stuffing. Much like courgettes, marrows have a very mild flavour. In season August to September.

Pepper - Available in traffic light colours, peppers are delicious and versatile. Their sweetness varies with colour but all are great in salads, stuffed, baked or grilled. This roasted red pepper dip is a must try. In season August to September.

Scallop - Although they can be quite expensive, scallops are worth the treat. This shellfish has a very soft flavour and benefit from being paired with something strong like Chorizo. Queen scallops are in season July to August.

Sweetcorn - Grilled corn on the cob served with a knob of butter is a family favourite for BBQ season across the UK. When you can't get the BBQ out try part boiling and finishing them under the grill. In season August to September.

September

The end of summer doesn't have to be sad, get excited for rich, hearty produce that's crying out to be used.

Butternut squash - Sweet and wholesome, butternut squash is delicious roasted or used in curries and soup. In season September to December.

Damsons - These dark skinned fruits are similar to plums but have a much more sour flavour. For this reason they tend not to be eaten raw, try this Homemade damson gin, it makes a great gift! In season in September.

Fig - A beautiful piece of fruit to look at, figs have an indulgent sweet taste. They are great in salads or in desserts. Dried figs are available all year round. In season August to October

Grey mullet - Richly textured and strong in flavour, grey mullet has an earthy flavour than can be confused with sea bass. In season September to April.

Grouse - A plump game bird that is medium to large in size. Young grouse breasts are tender and mild in flavour, the legs have a more distinctive gamey taste and are usually used with other meats or ingredients to leave just a hint of flavour. Grouse have twice the protein of chicken and less than a third of the fat. In season September to December.

October

Cook up some autumnal goodness guaranteed to warm you up using these wonderful ingredients.

Apples and Pears - This is the main season to enjoy apples and pears. Both come in hundreds of variety and can be eaten cooked or raw in sweet or savoury dishes. This apple and pear pie makes the best of them both.

Celeriac - Oddly shaped and subtle in flavour celeriac has a hearty nutty flavour. It is super versatile and works well in a gratin or pureed. In season September to April. Medlars - The fruits are really tart if eaten raw but they can be used to make delicious desserts and wine. In season in September.

Pheasant - Pheasant is a lean, gamey meat that is rich and makes for the perfect autumn treat. In season October to February.

Pumpkin - Don't let this delicious vegetable go to waste and only use it for carving out faces! It is really tasty when roasted and makes a wholesome soup. In season October to December.

Salsify - A root vegetable related to the dandelion. The most surprising thing about this vegetable is the taste, also known as the oyster plant because of the subtle oyster taste when cooked. In season October to January.

Sloe - Sloe berries are the fruits from Blackthorn trees. They are related to plums and have a sharp acidic taste if eaten raw. They are popularly used to flavour gin. This can make a wonderful homemade gift for the festive period. In Season October to November.

November

These winter comforts will keep you fuelled through the colder months and bring a little bit of excitement as the days start to shorten.

Brussels sprouts - It may be a little early but sprouts are most loved as part of a Christmas dinner, so get them in before hand as a treat. Why not try them with Pancetta and Parmesan? In season November to March.

Chestnuts - shiny, brown and utterly delicious when roasted, chestnuts are a firm favourite of ours. In season November to January. Cranberries - Plump and firm, these red berries have a sweet and sour flavour that perfectly matches roast turkey. In season November to December.

Satsuma - Seedless and sweet, satsumas are super tasty small and sightly flattened orange fruits. Eat them on their own or use them in juices, jellies or puddings. In season November to January.

December

'Tis the season to indulge, what better way to do it than with some of these amazing ingredients.

Parsnip - A root vegetable closely related to carrots, parsnips are simple and cheap but they are divine when covered in honey and roasted. In season September to March.

Swede - These can be a tricky vegetable to peel but they are super tasty when boiled and mashed together with carrots. In season November to February.

Goose - The bird that just keeps giving. Goose is a traditional alternative to turkey at Christmas, it has a richer, darker meat. It has a high fat content, this can be stored for weeks and used to make perfect crispy roast potatoes. In season September to January.

Stir-Up Sunday is the last Sunday before Advent and traditionally, the day to stir up the Christmas pudding so it's ready on time for Christmas Day.

We've got the guide on everything you need to know about Stir-Up Sunday, including where the tradition came from and when it is this year.

When is Stir-Up Sunday 2019?

Stir Up Sunday will be on the 24th of November in 2019, which is when our kitchens will be filled with the scent of nutmeg, cinnamon, ginger, dried fruit and orange peel - Christmas, in a nutshell.

What Happens On Stir-Up Sunday?

Traditionally, to mark the occasion, the family would gather in the kitchen where they would each take turns to stir the Christmas pudding while making a secret wish. This is a tradition that dates back to Victorian times. In some households, silver coins were (and still are) added into the pudding mix, as it's believed that they'll bring good luck to whoever finds them.

The tradition of Stir-Up Sunday has started to wane with the readymade Christmas puddings now available in supermarkets, but it's still an occasion to get the whole family together and really start getting into the festive spirit.

How To Make Christmas Pudding

Make our most popular Christmas pudding recipe, our fruit-laden Christmas pudding - with a prep time of only 15 minutes, it's hassle-free.

A Christmas pudding is surprisingly easy to make. You simply need to allow enough time for all the flavours and spices to come together, for the fruit to absorb the alcohol and for the pudding to mature. Don't be put off by the long steaming time either - it will quite happily sit and bubble away on its own and you only need to check the water level every now and again and top up if it's getting low.

If you're feeling excited about Christmas, find inspiration by looking at all our Christmas recipes.

You really can't compare a homemade Christmas pudding with a shop-bought one. It really is worth the time to make your own, plus Stir-up Sunday is the perfect occasion to bring the family together and engage in a tradition that dates back hundreds of years and spend some quality time together.

The Christmas countdown starts here!

Every day, food director Jane Curran and the food team work on developing and testing new recipes for woman&home in our test kitchen. It's a big, white working kitchen on the 10th floor of our office building. It's got a view over London, but it's also got a wall of fridge-freezers, three ovens, two sinks and just about all the kitchen equipment we'll ever need (though there's a lot you can do with a sharp knife). It's in this test kitchen that the team comes up with new ideas for recipes, thinking about the latest food trends, what's piled high in Borough Market down the road and what people are Googling that week.

We're going to open the door of the test kitchen and share what we're working on. Follow what we're up to and share what you've been cooking on woman&home's Facebook page or on Twitter

using @womanandhome #inthetestkitchen.

Wine Hot Chocolate - We Tried The Foodie Trend Everyone's Talking About

25 October 2016

We've seen it all over Instagram and we wanted to try it for ourselves... Yes, we're talking about wine hot chocolate! Nearly equal parts milk and wine with broken shards of dark chocolate melted in, we had to give it a go and find out what the fuss was about. Here's what we thought...

Read the full blog post: Wine Hot Chocolate - We Tried The Foodie Trend Everyone's Talking About

6 Of The Best Tom Kerridge Recipes

6 July 2016

Celeb chef Tom Kerridge shares 6 of his best recipes with us - from his Weekend Roast Chicken (trust us, it's AMAZING), to his Green Chilli Con Carne which is a really exciting new take on the classic, you'll be amazed at just how easy they are to make!

Read the full blog post: 6 Of The Best Tom Kerridge Recipes

10 Delicious Ways With Shellfish

29 June 2016

There are 10 VERY simple rules you need to follow when buying shellfish. Follow our guide on how to make the most of your prawns, mussles, clams and oysters - and trust us when we say, keeping things simple is always best!

Read the full blog post: 10 Delicious Ways With Shellfish

10 Protein Rich Alternatives To Meat

22 June 2016

Protein is an essential part of a balanced diet, and most people get theirs from red meat which is also rich in iron and vitamin B12, but if you're vegetarian or simply want to cut down your meat-intake, there are so many alternative sources. We've rounded up the 10 best protein-rich alternatives to meat for you to try!

Read the full blog post: 10 Protein-Rich Alternatives To Meat

3 Drinks Real Dads Want For Father's Day

15 July 2016

If you're wondering what your loved one REALLY wants for Father's Day this year (Sunday 19 June), why not take the advice of our three daddy bloggers and buy him a bottle of something he's sure to love. What's even better is that these all make FAB last minute gifts too!

Read the full blog post: 3 Drinks Real Dads Want For Father's Day

5 Cupcake Decorating Ideas

8 June 2016

It's The Alzheimer's Society's first ever Cupcake Day on 16 June and all over the UK, people will be baking and decorating cupcakes to raise money for the charity. Sign up for a free Cupcake Kit and find inspiration on how to decorate them with our 5 easy decorating ideas. Happy baking!

Read the full blog post: 5 Cupcake Decorating Ideas

7 Things You Didn't Know About James Martin

1 June 2016

He's one of the nation's best loved TV chefs, but how much do YOU know about James Martin? Find out what he's been up to since finishing Saturday Kitchen, how he enjoys spending his free time, what makes him nervous and loads more about the Yorkshire-born chef.

Read the full blog post: 7 Things You Didn't Know About James Martin

Peter Gordon's Crusty Baked Wasabi Mushrooms

25 May 2016

Celeb chef Peter Gordon let us visit him at home to see how he makes these fab crusty baked wasabi mushrooms from his book Savour: Salads for All Seasons. Make as a starter or a main for a really fresh new take on a salad.

Find the recipe: Peter Gordon's Crusty Baked Wasabi Mushrooms

7 Healthy Cookbooks You Need In Your Life

18 May 2016

There are SO many healthy cookbooks out there, but which ones are going to fit in with your life and schedule? Here's our edit of healthy cookbooks that we LOVE and that should get you cooking with healthier, fresh ingredients!

Read the full blog post: 7 Healthy Cookbooks You Need In Your Life

James Martin's St Emilion Macarons

11 May 2016

One of our favourite celeb chefs, James Martin stopped off at the woman&home test kitchen to show us how to make his incredible St Emilion macarons. For those of you who miss watching him on Saturday mornings, here he is, doing what he does best!

Find the recipe: James Martin's St Emilion Macarons

José Pizarro's Baked Eggs With Jamon, Peas And Tomatoes

4 May 2016

Acclaimed chef and restaurateur José Pizarro popped into the test kitchen to show us how to make his fab baked eggs with jamon, peas and tomatoes recipe. This recipe is SO good to share and perfect served with crusty bread for dipping! Brunch is sorted.

Find the recipe: José Pizarro's Baked Eggs with Jamon, Peas and Tomatoes

The New Iced Coffee Everyone's Talking About

13 April 2016

Forget frappuccinos and iced lattes; ever thought of trying a coffee tonic? Coffee tonic is an iced coffee that's so easy to make at home and has been creating quite a buzz among coffee aficionados. It's a refreshing summer drink that gives you the buzz of a coffee and the ritual of cocktail, though it's alcohol-free. We wanted to find out for ourselves whether this combination actually works, and here's what we found when we made it ourselves in the test kitchen...

Read the full article: The New Iced Coffee Everyone's Talking About

7 Kitchen Gadgets That You'll Actually Use Every Day

6 April 2016

You don't need loads of kitchen equipment to make cooking easier, but it's good to know which gadgets are worth spending money on and which ones aren't. We've made things a lot easier and picked out our top 7 kitchen gadgets and we promise you'll find yourself using them every day too.

Read the full blog post: 7 Kitchen Gadgets That You'll Actually Use Every Day

Tefal ActiFry Review: Does It Work?

30 March 2016

So we'd heard that it only takes a spoonful of oil to make a kilo's worth of chips in a Tefal ActiFry, but we almost couldn't believe it - so we tried it for ourselves. Find out what we thought and whether the chips passed the test of being fluffy on the inside and perfectly golden on the outside.

Read the full blog post: Tefal ActiFry Review: Does It Work?

The Hot Cross Bun Twist Everyone's Talking About

16 March 2016

We saw it in a TV ad and we couldn't wait to give it a go. What are we talking about...? Hot cross buns with bacon, of course! Does it work? We'll tell you EXACTLY what we thought about it.

Read the full blog post: The Hot Cross Bun Twist Everyone's Talking About

7 Ways To Cut Your Food Waste

2 March 2016

Do you buy food that ends up going in the bin? Are you clear on what the difference between a use-by, best-before and sell-by date is? We've got 7 simple tips for cutting your food waste (and saving some money along the way!).

Read the full blog post: 7 Ways To Cut Your Food Waste

The Best Easter Eggs In The Shops

24 February 2016

Find the best Easter eggs in the shops this year - there's something to suit every taste and budget, from giant hand-finished masterpieces, to smaller tokens for the kids. There are so many options to choose from, so we've given you a helping hand!

How To Taste Wine In 4 Easy Steps

17 February 2016

Wine tasting can be daunting if you've never done it before. If you're wondering what you're meant to think about while sniffing it, when to spit or whether you're doing it right, relax! We've made things super easy and broken it down into 4 easy steps so you'll be wine tasting like a pro in no time!

Read the full blog post: How To Taste Wine In 4 Easy Steps

9 Worst Types of Dinner Party Guest

10 February 2016

No matter how hard you prep for your dinner party, there doesn't seem to be a foolproof way of arming yourself against nightmare guests. We've all hosted for someone who's committed one of these 9 dinner party faux pas, and if you've been unlucky enough to host for more than one, then our hat goes off to you! Just make sure you leave them off the guest list next time...

Read the full blog post: 9 Worst Types of Dinner Party Guest

10 Inventive Ways To Improve A Salad

27 January 2016

Trying to eat healthy but bored of the same old salad recipes? Forget about eating the same bland leaves day after day and find out how to bring some excitement back into your menu with these 10 fantastic, inventive ways to improve a salad.

Read the full blog post: 10 Inventive Ways To Improve A Salad

10 Foods To Boost Your Immune System

20 January 2016

It's that time of year again when we're on a bit of a low after the festivities and the cold weather has started to take its toll a little. If you feel like your body is in need of a little boost, try these 10 fantastic foods to support your immune system and you'll be glowing!

Read the full blog post: 10 Foods To Boost Your Immune System

9 Healthy Eating Changes Everyone Can Make

13 January 2015

It's the start of the new year and we all have resolutions and plans for how we can improve our diet and lifestyle. Often, however, our goals and expectations are unrealistic and unachievable, but it really is possible to make a few small swaps and still see and feel a world of difference. Find out the small healthy eating changes you make that will make a big difference.

Read the full blog post: 9 Healthy Eating Changes Anyone Can Make

4 Cheeses Every Cheeseboard Needs

9 December 2015

One of the main pleasures of a dinner pary is the cheeseboard at the end, so if you're hosting and aren't sure which cheeses to choose for yours, have a look at our guide and pick the cheeses that are an absolute must!

Read the full blog post: 4 Cheeses Every Cheeseboard Needs

7 Christmas Dinner Mistakes That Everyone Makes

2 December 2015

Hoping your Christmas dinner will go off without a hitch? We know that it's hard work and sometimes things don't go quite to plan, but here are the 7 most common mistakes people will make this year and how to avoid them.

Read the full blog post: 7 Christmas Dinner Mistakes That Everyone Makes

Nutri-Blitzer Review: How Does It Work?

25 November 2015

Smoothies are a great way of getting your 5-a-day, but when it comes to choosing a blender/juicer/blitzer (whatever you want to call it), where do you begin looking? There are so many choices out there, so we decided to give the JML Nutri-Blitzer a go to find out whether it's as good as it claims to be...

Read the full blog post: Nutri-Blitzer Review: How Does It Work?

Stir-Up Sunday

18 November 2015

It's time to get cracking with preparing your Christmas pudding! It's Stir-Up Sunday this weekend, which means you can gather in the kitchen with the whole family and get cracking with it. What is Stir-Up Sunday exactly and where does the tradition come from? Find out the answers, as well as a fantastic recipe for a classic Christmas pudding in this week's blog post.

Read the full blog post: Stir-Up Sunday

What Is Bulletproof Coffee?

11 November 2015

You may have already heard of the the celebrity food trend that is bulletproof coffee, but if you haven't, it's essentially coffee blended with butter and coconut oil. Sound bizarre? We thought so too, so we decided to give it a go in the test kitchen and find out what all the fuss was about. Find out how we got on...

Read the full blog post: What Is Bulletproof Coffee?

The Making Of The Christmas Issue

4 November 2015

woman&home's December issue is out now and it's packed with all the recipes you'll need for your best Christmas feast ever, as well as a special Christmas food supplement to inspire you when you're entertaining. As we all know, it's going to be a busy month! For the first time, the food team has revealed what it's like behind the scenes of our big Christmas food shoot and how we develop, test and cook exactly as we say in the magazine. Watch our video to a peek into our busiest time of year, as well as Food Director Jane Curran's must-haves for cooking Christmas dinner.

Read the full blog post: Behind The Scenes Of The Christmas Food Shoot

Unique Christmas Gifts For Foodies

28 October 2015

It was this weekend, crunching on fallen leaves and pulling our coats tighter, that we thought about Christmas shopping properly for the first time. There are 8 Saturdays until Christmas, so now's the time to start planning. This is where we come in. The food team has selected the best Christmas gifts for foodies that we could find, ranging from stocking fillers under £10 to cookery courses and kitchen gadgets that cost more than £100, with lots of best value finds in between. This Sagaform colour pop tea pot is officially on our list.

9 Things We've Learned About Paul Hollywood

21 October 2015

We learned 9 random facts about Paul Hollywood when we caught 5 minutes with him. We already know he's the king of baking, but did you know his son is his harshest critic, what he'd have for breakfast as a child at his dad's bakery and what we can expect from the next series of Bake Off!

Read the full blog post: 9 Things We Learned About Paul Hollywood

13 Things To Remember When Hosting A Dinner Party

14 October 2015

It's officially dinner party season! As the long nights draw in, we'll inevitably end up spending more time indoors which gives us the perfect reason to bring together our nearest and dearest and host. If you want your dinner party to go off without a hitch and for guests to leave feeling full, looked-after and perfectly content, make sure you've gone through our checklist before your guests arrive!

Read the full blog post: 13 Things To Remember When Hosting A Dinner Party

7 Things We Learned From The Great British Bake Off

7 October 2015

It's the Bake Off final tonight, which means that Mary and Paul will be putting the remaining three contesants through their paces one last time. They've really been tested this season, having to make elaborate Victorian bakes, learning to use alternative ingredients as well as foods no one had heard of before. We too feel like we've picked up a thing or two along the way, so here they are, the 7 things we learned from this season's Great British Bake Off.

Read the full blog post: 7 Things We Learned From The Great British Bake Off

Food Boxes: The Best Subscription Boxes

30 September 2015

Food shopping has changed forever! Find the best food subscription boxes that take the hassle out of shopping, including recipe and meal boxes, cocktail making kits and a wine subscription. Have a bit of fun with your food, experiment with new ingredients and recipes and forget about wasting hours every week in the supermarket!

Read the full blog post: Food Boxes: The Best Subscription Boxes

How To Make Chocolate Curls

23 September 2015

How do you take an ordinary cake or dessert and really take it to the next level? How do you make it look really professional? The answer's simple - by adding chocolate curls. It might look like a really cheffy skill, but in actual fact it couldn't be easier to make them and they can really add a touch of class to your pud. Our food experts reveal the secrets to making the perfect chocolate curls every time; all you need to do is follow our step-by-step guide.

Read the full blog post: How To Make Chocolate Curls

What's In A HelloFresh Box?

16 September 2015

A recipe box that is delivered to your door, with all the ingredients already measured out for you? We were interested. Food Director Jane Curran unboxes one in the test kitchen and tries out one of the recipes. But what will she make of it?

Read the full blog post: What's In A HelloFresh Box?

DIY Liqueurs

9 September 2015

Now's the perfect time to bottle the last of summer and make your own DIY liqueurs. It's one of the more sociable ways to start preserving. The beauty of it is that unlike making jam or chutney, homemade liqueur takes minutes to prepare. This is all about the waiting game, which means you'll have something delicious to look forward to in a few months' time or (whisper it) give as a gift come Christmas.

Read the full blog post: 5 Homemade Liqueur Recipes That Are Worth The Wait

Free-From Bakes Made Simple

2 September 2015

This week, the Bake Off contestants are getting in a sweat over baking for an intolerance and using alternative ingredients. Now, avoiding processed sugar, gluten and dairy when baking needn't be difficult and shouldn't put you off! Experiment with new ingredients and be creative. To get you started, we've rounded up some of our easiest free-from bakes and thrown in a few tips for good measure...

Read the full blog post: Free-From Bakes Made Simple

So Easy! 3-Ingredient Desserts

25 August 2015

While the Bake Off contestants go mad over Spanische Windtorte (no idea either!), we're taking it easy in the test kitchen this week. VERY easy. We're going to prove that you don't need to have a meltdown over meringue and the like to make a delicious dessert. We've got 7 impressive desserts that need just 3 ingredients (or fewer!). Don't believe us? Take a look.

Read the full blog post: 3-Ingredient Desserts

How To Bake Bread: 7 Tips You Need To Read First

19 August 2015

There's going to be an awful lot of pushing and pulling (and plenty of anxious waiting-by-the-oven shots) on the Great British Bake Off tonight as the contestants will be making bread under the watchful blue eyes of Paul Hollywood. We feel for them, and we know how frustrating it can be when you've spent all that time and effort (that dough won't knead itself!) only to feel disappointed with the results. This week, we're sharing the 7 stages of making bread and what to expect, so that your baking will be foolproof every time.

Read the full blog post: How To Bake Bread: 7 Tips You Need To Read First

9 Secrets To Making Biscotti

12 August 2015

It's just two weeks into the Great British Bake Off and they're already busting out a technical challenge that no one has ever heard of (and we include ourselves in that: what ARE arlettes?!). Who's got time to make puff pastry anyway, let alone in reverse? The real star of the show is biscotti. These twice-baked Italian almond biscuits are quietly sophisticated and a match for coffee, dessert wine or liqueur. Plus, it's easy to make them when you know how.

Read the full blog post: 9 Secrets To Making Biscotti

7 Baking Mistakes Everyone Makes

5 August 2015

This week, just as in about every other kitchen (and office!) across the UK, we're all about the Great British Bake Off. Twelve contestants are going to bake it out in front of judges Paul and Mary, making madeira cake (pictured), frosted walnut cake and Black Forest gateaux. We know they're talented because they made it this far, but some will crack like eggs under the pressure... It got us thinking, what are the baking mistakes that everyone makes without even realising?

Rad the full blog post: 9 Baking Mistakes That Everyone Makes

Have you got baking tips? Share them on woman&home's Facebook page or tweet us using @womanandhome #inthetestkitchen.

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Salads are a fantastic way to eat healthily but if you're bored of the same old combinations, THIS is how to mix things up a little... A salad is a quick fix for lunch or a light dinner filled with veg, but do you find you're reaching for the same ingredients over and over again? We've put together some inventive ways to get out of that rut so you can enjoy healthy eating again.

Salads can be so much more than just green leaves - bulk them out with chickpeas, beans, quinoa or bulgur wheat, try a tangy new vinaigrette, or give them an Asian twist by throwing in some fruit or beansprouts.

There's so much that can be done with a salad and an endless list of combinations and possibilities. Looking for more inspiration? Have a look at our salad recipes for some fresh new ideas - you'll find plenty that will allow you to try something different every day.

Explore all the tasty possibilities a salad can offer. Our ways with salads comes with a dash of new tricks, old classics with a twist and some surprising elements: everything you need to get creative with your meal.

1. Bulk it out with chickpeas

A can of chickpeas is a really good store cupboard staple, high in protein and a good source of fibre. Better still are the ones from Spain you buy in glass jars, which are fatter and juicier.

Drain and rinse a can of chickpeas, then add chopped tomatoes, cucumber and crumbled feta cheese. Season with black pepper, drizzle over some olive oil and a squeeze of lemon juice. You've got an interesting salad in minutes, with plenty of texture and not a leaf in sight!

If you're looking for an extra healthy option then this quinoa and chickpea salad is rocking beetroot, which is a superfood full of antioxidants.

2. Make things nutty with young wheat

Freekeh is a wheat that's harvested while still a little green, ie, when it has some moisture in it. It's nutty and slightly smoky, high in protein and fibre. It's lovely with toasted nuts and seeds, roasted vegetables and a few spoons of mustardy French dressing. Chopped parsley, chives and tarragon work well with this combination. Try also our pilaf with beetroot, goats cheese and nuts - perfect for the cooler months!

3. Cook lentils for an easy base for cold or warm salad

Puy lentils are a perfect base for a cold or warm salad. You can buy them in pre-cooked pouches, but it's just as easy (and cheaper) to cook a whole packet and store in a lidded box in the fridge for two to three days. Add some cooked chicken, roasted red peppers, cucumber and feta cheese for a delicious and easy lunch box salad. Oil and vinegar are simple additions and the lentils will soak up their flavours really well. This lentil and mushroom salad is made with green lentils, but you can easily swap them for puy variety.

Another idea we love is to add chopped walnuts, quartered tomatoes, chopped dried apricot and a drizzle of balsamic glaze for a filling protein fix. Or if you'd like to mix in some roasted veg, give this puy lentil salad with roasted vegetables and goats' cheese a go.

4. Spice things up with roast cauliflower

Roast cauliflower is the latest beloved big thing of health food bloggers but don't fear! It's a great vehicle for spices and a good base for both main course and side salads. Toss the florets in oil, black pepper, sea salt and some ground cumin. Roast on an oiled baking tray at 160C fan, gas 4 for 30 minutes, turning every ten minutes or so and once cool toss through your favourite salad. We love ours with a garlicky tahini and yogurt dressing.

5. Don't shy away from fruit

Fruit in salad may seem a bit weird and quite rightly if you're thinking strawberries! But mango, papaya, watermelon and apricots all work with punchy, strong and salty flavours. Papaya, feta and black olives with a squeeze of lime is a delicious starter or lunchtime meal.

For something a little fruitier, add sliced fresh pineapple to cooked rice, with plenty of chopped fresh coriander and a few spoonfuls of sweet chilli sauce too. If you have any leftover cooked chicken, shred and stir through for an easy lunch to make this Asian rice salad with chicken.

6. Warm French beans for a salmon side

French beans have always been a favourite...with the French! If you dress them while still warm with mustardy vinaigrette and add toasted almonds, you have a perfect salad to go with salmon. And if you want to go all out you could add them to a classic salad nicoise with tomatoes, olives and chunks of grilled tuna - delicious.

You can also experiment with different beans! This tuna and three bean salad has a lot of room for variation.

7. Make most of oriental flavours with pearled spelt

Pearled spelt has been around forever but it's just hit the big time and is readily available. It does contain gluten - spelt is an old variety of wheat but more digestible. It's often used as an alternative rice in risotto and soup, but it's great salad base served cold with Oriental flavours - soy sauce, ginger, lime. Add soya beans, chicken, salmon or prawns, loads of coriander and spring onions.

8. Roast beetroot for a superfood-hit

Beetroot's revival as a so-called superfood is most welcome news to us. It is packed with antioxidants and needs roasting first if you prefer it soft. If you don't mind a crunch it can be thinly sliced and quick-pickled with a little red wine vinegar and salt or grated raw into salads. It's easier to peel when cooked. As it's quite sweet, it works with salty foods such as anchovies or cheese, and you can add some crunch with toasted nuts and seeds. Our beetroot, kale and feta salad combines this superfood with savoury cheese and hazelnut.

9. Flavour runner beans with lemon juice for zesty tang

Runner beans work really well if you shred them lengthways like spaghetti. They have a delicate flavour so a little lemon juice, oil and salt is all they need and they are perfect with shredded chicken and blanched asparagus as a light supper or satisfying lunch.

10. Try roasted veg and seeds with feta cheese

Butternut squash, roasted with pumpkin seeds until just tender, is very good mixed with feta or goats' cheese, olives, roasted peppers and roasted onions. This pasta salad with feta and roasted vegetables works wonderfully as a filling lunch.

2. For extra fibre, try bulgur wheat

Bulgur wheat is a good source of fibre. Add masses of chopped flat leaf parsley, tomatoes, cucumber and drizzle over olive oil and lemon juice. Or give this fruit and nut bulgur wheat salad a go - it's ready in under 30 minutes.

11. Try a Mediterranean-inspired salad

Buy a jar of roasted peppers, drain and cut into large slices. Add a can of drained anchovies, halved cherry tomatoes and stir through fresh basil leaves. This roasted pepper and anchovies with mimosa eggs is the perfect starter, but it's just fabulous on its own.

12. Add flaked tuna for extra protein

For a quick Niçoise salad, drain a can of tuna in olive oil, add a handful of black olives, blanched green beans, hard-boiled eggs, some leftover cooked potatoes, tomatoes, Baby Gem lettuce and mustard vinaigrette.

13. Use tinned beans for a speedy meal

Make a super-bean salad just by opening a few cans! Mix together drained and rinsed cannellini beans, kidney beans and flageolet beans. Chop lots of parsley and stir in mustard vinaigrette. This mixed bean salad with radish, pomegranate and fresh goats' cheese is a really colourful dish that's full of flavour and so easy to throw together.

14. Try an Asian twist

Add an Asian twist to grated carrot with toasted peanuts, cooked king prawns and fresh coriander, then dress with rice vinegar, a little Thai fish sauce and a squeeze of fresh lime. If you prefer chicken, you can easily make this Thai chicken salad with peanuts and ginger in just 30 minutes for the perfect speedy lunch.

15. Bulk out salads with quinoa

Pouches of pre-cooked quinoa are an excellent storecupboard standby and quinoa is great for a packed lunch. Add cucumber, avocado and fresh goats' cheese or curd cheese. Sprinkle over a little olive oil and lemon juice. This quinoa salad with chickpeas, soy beans and poached chicken makes the perfect starter or light main.

16. Make a vinaigrette with a twist

For a mustardy vinaigrette, make a big batch in a large jar to keep you going for a few weeks. You will need 3 parts olive oil to 1 part red wine vinegar, add Dijon mustard to taste and plenty of seasoning. If you like it slightly sweeter, add a little honey. Your salads will never be boring again!

Transform leftover Christmas turkey, ham, Christmas pudding, mince pies and more into new meals to feed a crowd with our easy recipes for Christmas leftovers

Christmas leftovers give you a feast to look forward to on Boxing Day. There's nothing quite like getting up on Boxing Day knowing that you don't have to do any real cooking.

It's normal to have Christmas leftovers as it can be hard to plan exactly how much you need when you're feeding more people than you're used to, but putting them to good use means you get another day of meals sorted.

There's more to Christmas leftovers than turkey sandwiches. Try some new and original ideas to make sure everything gets eaten, whether it's transforming the roast turkey into a curry or stir-fry, making bubble and squeak from leftover roast trimmings or making a whole new dessert out of mince pies. Our Christmas leftovers recipes include ideas for leftover ham, duck, salmon and Christmas pudding as well as the usual turkey and trimmings. With these recipes, nothing will go in the bin!

Make sure leftovers are left to cool as quickly as possible before it they are wrapped with cling film and stored in the fridge, where they will keep for 2 days.

Hugh Fearnley-Whiitingstall has shared his nut satay turkey recipe, which is a fresh take on turkey leftovers - and a lot more interesting than a sandwich! Make a roast turkey into something more exotic with this Asian-inspired recipe that goes really well with a fresh, leafy green salad or even rice. Give your Christmas leftovers a bit of a shake-up with some of these super simple leftover recipes.

You have so many options to choose from when it comes to using up your Christmas leftovers. From a creamy risotto to use up leftover ham, to lighter salads for when you can't handle another indulgent meal, we've got all the recipes you might need to use up your Christmas leftovers.

Click through to find our recipes for Christmas leftovers...

Bubble and Squeak Rostis

There's no better way to make use of leftover roast potatoes and veg than with a bubble and squeak rosti. Give this recipe a go for a quick and easy leftovers solution - they're ideal on Boxing day when you've got loads of veg left over.

Mince Pie Ice Cream

If your family were too full by the time the dessert came round on Christmas Day and you have loads of mince pies left over, why not try this ingenious mince pie ice cream recipe. Made from crushed mince pies and ice cream, it's a really tasty dessert option that couldn?t be easier and makes use of any leftover mince pies you've got.

Turkey Butternut Squash Curry

The aromatic flavour of red Thai curry paste is the perfect match for turkey in our turkey butternut squash curry recipe. Forget a boring turkey sandwich, this is such a delicious and original way to use up your leftover turkey that the whole family will love. It's fab served with steamed rice.

Cheese and Ham Red Wine Risotto

Everyone too full for the cheeseboard at Christmas? This cheese and ham red wine risotto recipe is a delicious way to use up luxe leftovers. It's creamy, comforting and really delicious. Plus it's got a really fab colour you don't normally get - it's a recipe well worth trying.

Smoked Salmon Tart

Turn smoked salmon trimmings into this smart smoked salmon tart recipe, worthy of any New Year's Eve party. We always have smoked salmon in the fridge during the festive period, and this is a really easy and original way to use it up if you don't fancy having it for breakfast.

Duck and Healthy Greens Salad

Still feeling stuffed from Christmas dinner the night before? Use up leftover duck with this duck and healthy greens salad for a lighter, healthier option. You'll get some of your much-needed 5-a-day back into your diet after days of over-indulging.

Turkey Stir-Fried Rice

This simple turkey stir-fried rice recipe is packed with flavour - what a way to stir the senses after indulgent Christmas food! It's the perfect recipe if you're fed up of being stuck in the kitchen and are looking for a speedy recipe that'll make the most of your leftovers from the night before.

Ham and Potato Cakes

Whether you try this ham and potato cakes recipe for brunch or a light lunch, it's a delicious way to use leftover ham. Served with a poached egg over the potato cakes, this recipe is perfect for a lazy brunch and just as lovely with a side salad if you want to eat it later on in the day.

Roast Duck Noodle Soup

If you've had duck instead of turkey (or both!) and are stuck for ideas what to do with it, give this roast duck noodle soup a go - it's perfectly warming on a cold day. It's filling and packed with flavour, with a bit of an Asian influence. The ideal healthy way to use up Christmas leftovers - plus, it'll blitz any sort of cold you might have!

Welsh Rarebit with Ham

Cheese on toast with attitude! Our Welsh rarebit with ham recipe is the perfect simple supper after the rush of Christmas, plus it makes use of any roast ham you may have left over. Dish this up any time of the day, it's such a hit, no one will complain!

Ham Carbonara

Everyone loves this indulgent Italian classic, which is usually made with pancetta - but this ham carbonara recipe is a great way to use up any leftover Christmas ham. This really is comfort food at its finest.

Rice Noodle Salad with Hot Smoked Salmon

A colourful dish, light but full of flavour - this rice noodle salad with hot smoked salmon recipe is so refreshing! You can easily enjoy this dish hot or cold and is full of lovely flavours and colours and plenty of vitamins and nutrients.

Duck Hominy Hash

Use up leftover veg and duck with this duck hominy hash. Delicous and filling, it's made with duck fat, duck and potatoes, so it makes for a really rich lunch option. To lighten it up, you might want to serve it up on a bed of salad leaves.

Lightened Up Chicken Korma

All the flavour of the now-traditional post-Christmas curry, but without the fat! Use leftover turkey instead if you have it left over and enjoy our lightened up chicken korma recipe guilt-free.

Crunchy Pancetta and Hazelnut Salad with Warm Balsamic Dressing

Crispy pancetta (or leftover Christmas ham), crunchy nuts and juicy fruit give this vibrant, fresh salad a satisfying texture. Our crunchy pancetta and hazelnut salad with warm balsamic dressing recipe is perfect as part of a buffet or as a diet-friendly lunch.

Mini Smoked Salmon and Chive Frittatas

Miniature bites that are just as good for brunch as a nibble with champagne, your guests will love this mini smoked salmon and chive frittatas recipe. Just as good at a party as they are served up instead of an omelette for brunch, this recipe is so quick and easy, it's ready in 20 minutes.

No cheeseboard will be complete without these cheeses, whether you're planning your Christmas menu or having friends over for dinner. A cheeseboard is a must; one of the main pleasures of a dinner party is the cheeseboard at the end.

If you're not sure what to go for or you want to try something new, we've put together a guide to help you create the perfect cheeseboard.

The great thing is, you don't even need to go to a specialist cheese shop; supermarkets offer such a big selection that if you're pressed for time, you can easily find fantastic cheeses from your local supermarket.

Find out how to make the perfect cheeseboard...

1. Blue Cheeses

There's a blue to suit all tastes. Colston Bassett Stilton has won more awards than you can shake a stick at! This dairy has only had 4 cheesemakers in the last 100 years. It's a rich and creamy Stilton. The same dairy makes Shropshire Blue, which is milder but has a luscious, creamy taste. Over to France, Fourme d'Ambert is from the Auvergne region. It is one of the mildest of the blue cheeses with a soft, creamy texture. You could also try creamy Gorgonzola or lighter Dolcelatte.

2. Hard Cheeses

Montgomery Cheddar is unpasteurized, which contributes to its earthy, rich, complex flavour. The milk is from their own herd in Somerset and Montgomery is one of the last few truly traditional Cheddars made today. Ossau Iraty is made from unpasteurized sheep's milk in the Basque region of the French Pyrenees. It's a nutty, delicate semi-hard cheese. If your memories of Gouda hark back to the rubbery, orange cheese of 70s' diets, forget them and try an Aged Gouda, which is a 3-year-old unpasteurized cheese with nutty, caramel complex flavours. You may also like Sainsbury's Slate Cavern Aged Cheddar from its Taste the Difference range on the cheese counter. It's a rich, creamy cheese with a moderately strong flavour. The "cavern" in the title is a former slate mine in Wales where the cheese is matured.

3. Soft And Washed Rind Cheeses

Our top pick from the British range of soft cheeses is award-winning Tunworth, hand-made by Stacey Hedges in Hampshire. It's often called a "British Camembert" but it's a star in its own right - soft, creamy, nutty with a fine, wrinkled rind. Over to France for Langres from the Champagne region, a soft cheese with a distinctive dip in the top, where the cheese makers would pour their local fizz or Marc de Champagne, a grappa-type liqueur with a big kick! It has a strong aroma with a spicy tang. You may also like Brillat Savarin, named after the famous gourmand, which is very rich and creamy, or Vacherin Mont d'Or, only made in the winter, which is soft, creamy and full-flavoured, traditionally served with a spoon rather than a knife!

4. Goats' Cheeses

Bosworth Leaf goats' cheese is made in Shropshire and is aged for three with a distinctive lemon flavour, not too strong, not too mild. It is wrapped in a chestnut leaf, which makes it so pretty on the cheese board. Over to Spain, the Castilla y Leon region, for Monte Enebro. It can be aged up to 3 months so as it ages, it develops quite a strong bite. The texture is rich and creamy. If you like your goats' cheese with a stronger kick, you could try Ragstone, made in Herefordshire, which is aged for a bit longer so has more depth of flavour, or the famous Crottin de Chavignol in Sancerre, which again becomes more pronounced in flavour as it ages. This little cheese is perfect for grilling for a salad too.

Not sure about getting a whole cheeseboard together? Try this savoury cheesecake as an alternative.

Where To Buy

If you aren't lucky enough to have a good, local cheese shop, here are some excellent shops where you can order online:

• Paxton & Whitefield
• 
  
• Teddington Cheese
• 
  
• Courtyard Dairy
• 
  
• Neals Yard
• 
  
• The Fine Cheese Co.

What To Drink

Let's dismiss first off the adage that red wine and port are to be drunk with cheese. Wrong! Well sort of... hard cheeses and strong blues such as Stilton are great with reds and port, but so are some of our finest British ales. If you're eating goats' cheese, a crisp Sauvignon Blanc would be better. In fact, white wines are much better with soft and washed rind cheeses, which are on the milder side, as are dry ciders. Younger, soft blue cheeses are delicious with fizz - just try Prosecco with Gorgonzola! And a sweeter fizz such as Asti is delicious with aged Parmesan. If you like a "sticky" or dessert wine, they go brilliantly with blue cheese too. So if you're trying new cheeses, have a go at some new drinks pairings, too!

It's a common household misconception that as soon as food reaches or goes past its best-before date, it needs to be thrown away. It's this misconception that the Waste and Resources Action Programme (Wrap) is campaigning to shatter as its research concludes that extending best-before dates by just one day could prevent 250,000 tonnes of food waste and save us shoppers a staggering £600 million.

We've put together 5 tips on how to decipher whether you should revive or throw away the food in your cupboards...

1. Know your labels

What's the difference between best-before dates and use-by dates? First things first, we need to clarify. Don't ignore use-by dates, especially when it comes to meat, fish and dairy, as it marks out food that goes off quickly and could be harmful if you eat it after it's gone off. Best-before dates are an indication of when food will be at its best, but food can be eaten safely past this date. This where your options come in.

2. Fill your freezer

Fresh food can be frozen right up to the use-by date. Cheese, milk, eggs, bread, pasta and fresh herbs can be frozen in usable portion sizes to prevent waste. Freezing meat on the day of purchase and taking it out as and when you need it is a good habit to get into. Just make sure you wrap it in freezer bags or freezer-proof plastic boxes to prevent freezer burn. To help cut back on food waste, pop foods that are approaching their use-by date in the freezer if they can be frozen, so you can save them for later.

3. How to use up fruit and veg

Fruit and vegetables will generally last much longer than their best-before dates suggest, especially if you store them properly.

Onions can last for months in a cool, dark place, rather than in the fridge, where they can turn soft. Once cut, wrap and pop in the fridge, where they will last a further 2-3 days.

When soft fruit such as berries start to turn soft, whizz them into smoothies and have them as a power breakfast.

Never keep bananas in the fridge as they can turn black more quickly, but beware of storing them in a fruit bowl with other fruit, as they give off ethylene, which will speed up the ripening process for the other fruit in the bowl. Unless of course, you'd like to ripen fruit such as avocados quicker, in which case pop them in a paper bag with a banana and check back the next day to check on the progress. If bananas turn overripe, take the opportunity to make banana bread, which is so much better with very ripe fruit, or slice the bananas thinly, freeze in a plastic bag then whizz them into Deliciously Ella's one ingredient ice cream whenever you feel like a sweet but healthy snack or dessert.

4. Find savvy storage solutions

Storing food in the right place is vital to keeping it in good condition for as long as possible. Most fresh food should be kept in the fridge but bananas and pineapple should be kept in a fruit bowl, somewhere cool. Keep bread and other similar baked goods such as croissants, panettone and brioche in a bread bin or similar container. These products tend to keep beyond their best-before date, but if you find bread has become stale or dry, check for any mould and if it's fine, toast it for an instant revive or finely grate it into breadcrumbs to use later to coat chicken or fish. If you have croissants, hot cross buns or panettone going spare, transform them into a wonderful spin on bread and butter pudding that everyone will love, such as this fruit bread and butter pudding.

Find more tips on how to store food on the Love Food, Hate Waste site

5. Use your senses

Trust your instincts and senses to smell, feel and look at the food as this is actually one of the most reliable ways to decipher if it has gone off. Food can go rotten before its best-before date, especially if it hasn't been stored properly. Don't go blindly by the label and learn to trust yourself.

Comfort food for cold days, including a herby toad in the hole recipe, rich spaghetti carbonara and wild mushroom and spinach lasagne, as well as comforting puds

Make comfort food for cold days, whether it's a herby toad in the hole with lashings of gravy, an oozing wild mushroom and spinach lasagne or a rich spaghetti carbonara recipe, made the proper way with eggs and plenty of Parmesan.

There's nothing like steaming hot comfort food to sooth you and it's worth taking the time over, especially when it's raining outside. With this in mind, we've featured some slow cooked comfort food, like roast rib of beef with Yorkshire pudding which is a classic recipe and a family favourite, alongside everyone's favourites, like the ultimate macaroni cheese.

First up, this classic alpine tartiflette recipe (pictured) is wickedly addictive! Serve it with a bitter green salad and pickled onions and crusty French bread, or as a side to a good cut of roast meat for a really warming, filling and indulgent meal. The double cream and bacon make this tartiflette really rich, but when it's cold and the days are short, there's nothing better.

Whether you're vegetarian or a committed carnivore, everyone has days where they need really hearty food. If you fancy something meaty, try our beef meatballs in Guinness - the horseradish dumplings put a really nice twist on a classic dumpling.

Or perhaps you might fancy our chilli with avocado salsa. Served with rice or a baked potato, or even on its own with a side of salad, this is a super warming dish that'll leave you feeling really satisfied.If you don't eat meat, then you might want to try our cheese gratin - made with four different types of cheese, this is a real treat. Whilst it's not exactly diet-friendly, it has to be one of the most delicious vegetarian recipes, and there's nothing wrong with indulging every once in a while!

Click through for more of our favourite comfort food recipes...

Beef And Mozzarella Gratin

This simple beef and mozzarella gratin recipe is ready in under an hour and so easy to make, Serve with buttered noodles, or crusty bread for dipping.See the beef and mozzarella gratin recipe.

Treacle Tart

This treacle tart recipe is easy to make using ready rolled pastry, but makes a moreish dessert served hot with a dollop of clotted cream.

Meatloaf With Tomato Sauce And Spiced Oven Chips

This recipe proves that meatloaf has made a comeback! It's so simple, with a tomato sauce and spiced chips - and you can eat the leftovers cold.See the meatloaf recipe.

Venison And Mushroom Pie

Take your time over this venison and mushroom pie made with red wine for a rich flavour and topped with golden pastry. This is the ultimate comfort food.

Beef Meatballs in Guinness

A very British dinner for a chilly weekend, beef meatballs in Guinness with horseradish dumplings makes a soothing dinner that can be made ahead.

Banoffee Pie

Everyone will come back for seconds of this decadent, yet easy banoffee pie recipe. It's one of our easiest dessert recipes, and yet it's the sort of pudding you can't get enough of.

Slow Cooker Asian Pulled Pork

Lorraine Pascale's slow cooker Asian pulled pork is flavoured with ginger and fivespice, served in a toasted bun with spicy slaw.

Macaroni Cheese

Oozing with cheese, this easy macaroni cheese recipe is made with cottage cheese for richness without all the calories as well as cherry tomatoes for a pop of sweetness.

Wild Mushroom and Spinach Lasagne

Make ahead for an indulgent midweek supper or enjoy as a relaxed weekend supper, this wild mushroom and spinach lasagne recipe makes a seasonal twist on everyon'e favourite Italian recipe.

Apple and Salted Caramel Pie

Salted caramel takes apple pie to the next level to update a classic comfort puuding. This apple and salted caramel pie is easy to make ahead on a wet weekend.

Spaghetti Carbonara

This traditional Italian spaghetti carbonara recipe is fast and easy. The combination of bacon, egg, cheese and spaghetti makes for the ultimate comfort food.

Herby Toad In The Hole

Our herby toad in the hole recipe is a family favourite with a herby twist. You'll love the depth of flavour it adds to the Yorkshire pudding base.

Venison Casserole

This venison casserole with boulangere potatoes recipe is better for you than a beef version, as venison is leaner and rich with iron.

Winter Chicken Soup

Comforting and restorative, this winter chicken soup is packed full of vegetables for a delicious dinner that's also very good for you.

Roast Rib of Beef with Yorkshire Pudding

This delicious roast rib of beef with Yorkshire pudding recipe is a great traditional British dish you'll love to share. Make sure you save some leftovers - they make superior sandwiches the next day!

Cheese Gratin

Vegetarians and meat-eaters alike will love this simple cheese gratin recipe, oozing melted cheese.

Sticky Toffee Pudding

This sticky toffee pudding is the perfect way to finish off a meal, especially if you're hosting a dinner party. These individual servings go great with either ice cream or cream.

Shepherd's Pie

A classic winter warmer and a great family meal, our shepherds pie recipe is easy to make - plus, you can have the leftovers for lunch the next day.

Cauliflower Cheese

This creamy cauliflower cheese recipe brings together inexpensive cauliflower and melted cheese for a comforting dinner that you can adapt by adding chopped bacon for extra bite.

Korean Chicken with Noodles

Korean-style marinated chicken with noodles makes a delcious dinner that you can make from your store cupboard. It's comfort food with an exotic flavour.

Chilli with Avocado Salsa

This chilli with avocado salsa recipe is so quick and easy to make and you have it with potato wedges, in tacos or in a wrap.

Carrot and Coriander Soup

Flavoursome carrot and coriander soup recipe is incredibly simple to make and nutritious, making it perfect comfort food if you're feeling run down.

New Creamy Fish Pie

A classic fish pie is so creamy and indulgent, it can warm you up, even on the most cold of days. Our new creamy fish pie is such a treat and perfect when you have a little time on your hands. Use mixed fish so there's a lovely variety of flavour and texture.

Make your life easier with our clever kitchen tips to help you save time, from ideas for storage to quick cleaning tips

Make your life easier with our clever kitchen tips and hints to help you to save time, from ideas for storage to quick cleaning tips and easy ideas to speed up food preparation.

Although we love cooking, baking and spending time trying new things, we would all ideally love to spend less time in the kitchen during the week and when we have guests over.

Find out how to keep your bread fresher, how to keep dairy fresher for longer, how to stop toast going soggy and how to make your dough rise faster among our essential kitchen hacks. Get more organized with suggestions for how to arrange your kitchen cupboards in zones and how to keep your utensils handy at all times.

There are tips on how to choose the right containers, how to save space when you're entertaining (clue: it involves canny use of a cake stand) and how to remove stubborn labels from glass jars. Learn how to convert a square cake tin to a round tin and still pick the right size and see how to use a lemon to clean - it really does work wonders.

Our favourite tip? How to make berries work as ice cubes and improve your drink at the same time. This is one trick that works so well for a party and looks so much prettier than ice cubes too. Plus, we recommend some essential kitchen equipment that is worth the investment, such as our favourite grater. These are among our must-haves.

You won't know how you managed without these time-saving tricks, and you'll be sharing them with your friends - just as we were when we put them together.

So follow our tips and advice for cooking, cleaning and storage and discover how easy your life can be...

1. Peel Ginger With A Spoon

Ever wondered if there's a quicker and easier way to peel ginger? Patrick Drake, head chef at recipe box scheme HelloFresh, recommends using the edge of a spoon rather than a knife to peel the ginger as you run the risk of wasting a lot of the flesh. "This way the skin comes off easily and without any waste; simple!" he says.

Click through to see more clever kitchen tricks...

2. Sharpen Knives On The Edge Of A Mug

"If you don't have a knife sharpener but you want to keep an edge on your knife, turn over a coffee mug and run the knife along the rough edge," says Patrick Drake, head chef at recipe box scheme HelloFresh. "The way to do this is to angle the knife at 90 degrees to the cup, then halve the angle to 45 degrees and halve it again so you're at roughly 22-25 degrees. Use a smooth motion to drag the knife across at least 20 times on each side."

3. Use A Plate To Chop Cherry Tomatoes

"To chop lots of cherry tomatoes in half in one go, simply put them on a chopping board, place a little plate on top of them and press down," says Patrick Drake, head chef at recipe box scheme HelloFresh. "While you're holding them down, run your (sharp!) knife underneath the plate to cut them all in half in one go. Magic!"

4. Make A Salad Dressing Grenade

If you want to jazz up your salad at work, this one is for you. "Line a teacup with some clingfilm then pour in your homemade salad dressing," says Patrick Drake, head chef at recipe box scheme HelloFresh. "Draw up the sides and twist it around to close your salad dressing into a little tight ball. Place it in tupperware with your salad and dress it just before eating. No more soggy salad!"Interested in trying out a recipe box scheme? HelloFresh delivers all the ingredients you'll need for their recipes stright to your door - all measured out and ready to cook! Intrigued? woman&home has partnered with HelloFresh to so you can get your first HelloFresh box half price.

5. Shake Garlic For Easy Peeling

Thump the bulb with a saucepan to separate the cloves, place them into a metal bowl and put another one on top. Give the cloves a vigorous shake and they should come out perfectly peeled.

6. Keep Dairy Fresher for Longer

Make cream, cottage cheese and créme fraîche last longer by storing the container upside down in the fridge to create a vacuum effect that inhibits the growth of bacteria.

7. Pop Your Dough in the Microwave

The pros on the Great British Bake Off have advised all bakers that zapping their bread dough in the microwave can help it to rise perfectly. Proving the bread dough properly is key to making the perfect loaf, but normally it takes hours. Next time you bake bread, try placing a wet towel over the bowl where the dough has had its initial rest and put it in the microwave for just 25 seconds. Rest it again for another 5 seconds before blasting again for another 25 seconds. Leave it to rest for 45 minutes and then bake!

8. Take The Fire Out Of Chillies

The fastest and easiest way to deseed a chilli is to halve it lengthways, then use a teaspoon to scrape out the seeds in one downwards stroke. Before chopping them, rub some vegetable oil onto your hands. This creates a barrier to prevent your skin absorbing their stingy heat.

9. Streamline Your Seasoning

Make the most of counter space by using a pedestal cake stand to hold olive oil, salt, pepper, and other seasonings. That way, the ingredients you use most often are in one place.

10. Zone Your Cupboards

Fill your cupboards in organised zones. Put baking items such as flour, sugar and baking soda together on a shelf; pasta, rice and pulses together; teas, coffees and so on. Avoid putting strongly flavoured foods, such as exotic spices, on a shelf next to delicately flavoured items, like tea or flour, or you'll contaminate their flavours.

11. Choose The Right Containers

Glass looks good and enables you to see the contents easily. Choose jars with rubber seals to lock in freshness and protect from humidity and pests. Make sure jars can be microwaved, refrigerated and put through the dishwasher for ease.

12. Keep Bread Fresher

Put your loaf in a plastic bag with a fresh celery stick and leave overnight. The loaf will slowly absorb the humidity from the celery, refreshing it for another day.

13. Utilise Your Utensils

The stylish Joseph Joseph utensil holder has seven segments that keep tools upright, helping you to organise your worktop with military precision.Available from josephjoseph.com, £15

14. Add Frozen Berries To Your Drink

Try adding a few frozen berries to drinks instead of ice cubes - they provide a burst of flavour and colour, and cool the drink down without diluting it.

15. Keep Toast Fresh

Soggy toast but don't have a toast rack? Follow cooking guru Delia Smith's advice: "Prop each slice against a jar for a minute before serving."

16. Save Space When Entertaining

Stack cake stands one on top of the other, then pile high with canapés to free up precious space on the table when you are having a party.

17. Use Lemon To Clean

Rub half a cut lemon over a wooden or plastic cutting board to clean and bleach the surface.

18. Invest In A Grater

Food editor Jane Curran calls the Microplane Gourmet Grater this a "grating wonder product". Made of stainless steel with clog-resistant blades and a soft-grip handle, its non-slip bar rests on the table. Comes in fine, coarse and ribbon widths. Available from Amazon, from £22

19. Invest In A Magic Non-Stick Liner

"This has revolutionised my baking," says woman&home food editor Jane Curran. "It is heat-resistant up to 260C, can be cut to the necessary size and is so non-stick that food - even uncooked pastry - just glides off. It goes in the dishwasher too."Available from Lakeland, from £5.99

20. Make a DIY Piping Bag

Spoon your icing into a re-sealable plastic bag, snip off one corner and you're ready to ice!

21. Remove Labels With Vinegar

Remove sticky labels from vases and glasses by dampening with vinegar, leave for 5 minutes then buff off with a cotton ball or paper towel.

22. Use Redcurrants To Help Jam Set

If you want to make jam, remember that strawberries are low in pectin, which is what causes jam to set, so add redcurrants, which are high in pectin. Stand the jam for 15 minutes before potting to prevent the strawberries floating to the top of the jar.

23. Pre-Chop Onions

How many savoury recipes call for a chopped onion or two as a starting point? Next time you're chopping onions, make triple what you need and freeze in a freezer bag to cook from frozen when needed. Or else buy bags of chopped onions in supermarket freezer departments.

24. Melt Chocolate Without A Microwave

When a recipe calls for melted chocolate, place it in a heatproof bowl over barely simmering water, but don't let the bowl touch the water or it will overheat. Don't stir it - let it melt gently.

25. Stop Blades Blunting

If you're scraping bits off your chopping board with a knife before cleaning, use the other side, not the blade side, so you don't blunt your knife.

26. Keep Herbs Fresh

To keep your cut herbs fresh, wrap them in damp kitchen towel in the salad drawer.

27. Blind Bake With Foil

When baking blind, use foil rather than baking parchment as it fits snugly into the corners, doesn't curl up and gives a neater finish.

28. Convert A Square Cake To A Round Tin

To convert a recipe that calls for a square cake tine to a round, just increase the tin size by 1inch. So an 8inch square cake will fit into a 9inch round tin.

29. Avoid A Soggy Bottom

If you're making an apple pie, sprinkle breadcrumbs on the pastry base first to absorb moisture and stop sogginess.

20. Make Perfect Cream Cheese Frosting

"Use Philadelphia for the perfect cream cheese icing," says w&h food editor Jane Curran. No other is thick enough. Use a star nozzle to get this pretty effect.

21. Put Off Preserving

Want to make marmalade but don't have time before the Seville orange season ends? Just freeze the fruit whole.

Midweek meals that are quick and easy recipes, including easy chicken recipes, simple soup recipes and storecupboard tortilla recipes.

Midweek recipes should be quick, easy and tasty and we’ve brought together the best of our midweek recipes for a hassle-free supper for two or more! Try anything from our courgette soup, Moroccan spiced chicken or lightened-up chicken korma to lamb fillets with lentils and herby toad in the hole – we’ve got something for every night of the week.

Meatballs and spinach in tomato sauce (pictured) make a quick and easy dinner recipe served with spaghetti or crusty bread for dipping. This is a really simple recipe to scale up or down, depending on how many people you’re catering to. This recipe serves four, but if you’re cooking for fewer people or simply have too much left over, it freezes really well so you can defrost at a later date when you fancy it again for the ultimate speedy midweek meal.

Midweek meals are all about rustling up food that’s good for you, full of flavour and yet takes no time at all to make. Especially after a long, busy day, the last thing you want to do is get stuck slaving away in the kitchen, or, worse still, reaching for that handy takeaway menu. Dishes like our simple seared salmon with horseradish, or courgette fritters are great choices for something light, yet filling that you can make in no time.

If you love meat and can’t do without it, try our lemongrass chicken skewers – there’s nothing easier and they’re great with a simple salad on the side. Or, our Middle Eastern burger is a real delight too.

Whether you’re looking for a speedy fish dish for supper tonight, or you’d prefer something lighter and vegetarian or you simply want a quick, classic recipe, we’ve got everything you might need to create a wonderful dinner with hardly any hassle at all.

Click through to see more midweek recipes...

Pork Tenderloin with Mushrooms, Cream and Cider

Pork in a creamy mushroom sauce makes an easy dinner recipe that's ready in 35 minutes.

Crispy Cod Tray Bake

Keep supper simple with this all in one crispy cod tray bake recipe.

Courgette and Basil Soup with Parmesan Croutons

Although courgettes have a delicate flavour they work well when partnered with gutsy flavours as in this courgette and basil soup with parmesan croutons recipe.

Chilli and Butternut Squash Quesadillas

This chilli & butternut squash quesadillas recipe is a Mexican favourite of flour tortillas sandwiched together with a savoury cheese & vegetables mix.

Mini Shepherd's Pie with Sweet Potato Mash

Individual portions of a family favourite with the twist of herby sweet potato mash topping - why not make our mini shepherds pie with sweet potato mash recipe at the weekend and freeze for the week ahead?

Moroccan Spiced Chicken with Tomatoes, Saffron and Apricots

This Moroccan spiced chicken with tomatoes, saffron and apricots recipe is delicious served with a pile of cous cous flavoured with a teaspoon of ras el hanout spice mix or warm flatbreads and a watercress and spinach salad.

Anchovy and Parsley Butter Stuffed Chicken

Try this retro anchovy and parsley butter stuffed chicken recipe, the combination of anchovy and chicken is divine!

Tomato, Mozarella and Basil Sandwich

This tomato, mozzarella and basil sandwich recipe makes a flavour-packed supper for one in minutes - not your average sandwich!

Courgette and Goats' Cheese Tortilla

A lovely light supper dish, this courgette and goats' cheese tortilla recipe tastes just as good cold the next day for lunch.

Parmesan Pork with Paprika Sweet Potato Wedges

Perk up a pork steak with this Parmesan pork with paprika sweet potato wedges recipe.

Lamb Fillet with Creme Fraiche and Herb Lentils

Packed with vitamins and minerals, this lamb fillet with creme fraiche and herb lentils recipe is a perfect meat-free winter warmer - even the carnivores will be happy!

Spicy Sausage, Broccoli and Ricotta Pizza

Don't order in pizza - make your own with our healthier (and tastier) spicy sausage, broccoli and ricotta pizza recipe.

Freezer Greens Risotto

The ultimate midweek recipe, this freezer greens risotto recipe is completely storecupboard, and can be altered depending on what frozen veg you have hanging around the freezer.

Lightened Up Chicken Korma

We've created a lightened up chicken korma recipe by using Greek yogurt instead of cream - just as delicious but much lower in saturated fat.

Chicken Schnitzel with Noodles

This simple Austrian schnitzel recipe is normally made with veal, but tastes just as delicious with chicken.

Spaghetti Puttanesca

Made entirely from storecupboard ingredients, this spaghetti puttanesca recipe is completely delicious hot and will also keep for lunch the next day.

Chorizo and Pasta Salad

Although the Italians would probably disagree, we love chorizo with pasta! This delicious chorizo and pasta salad recipe would make a great packed lunch the next day, or would be equally lovely served on a buffet.

Seared Salmon with Horseradish

Forget ready meals. This seared salmon with horseradish recipe is so easy and quick to make, but tastes fantastic.

Fish Goujons with a Gremolata Crust and Homemade Tartare Sauce

Reinvent the classic fish goujon with the verdant herby coating packed with parsley, garlic and lemon zest, in this fish goujons with a gremolata crust and homemade tartare sauce recipe. Dipped in your very own tartare sauce they make the perfect Friday night supper!

Herby Toad In The Hole

A family favourite, the new flavours of our herby toad in the hole recipe gives the comforting yorkshire pudding a great depth of flavour.

Seared Salmon with Beans and Quails Eggs

This super-speedy seared salmon with beans and quails eggs recipe is also very good for you - with protein from the eggs and salmon and iron from the beans.

Charred Salmon Fillets with Mango and Chilli

So quick and delicious, this salsa recipe will work well with any fish, and you can up or down the chilli content to taste.

Trofie Pasta with Roasted Red Onions and Goats' Cheese

This trofie pasta with roasted red onions and goats' cheese recipe has a lovely mix of flavours and textures and has very few ingredients.

Tomato and Peppadew Summer Spaghetti

Sweet Thai Duck Breast and Butternut Salad

The richness of duck meat holds up perfectly to the strong Thai flavours in this warm sweet Thai duck breast and butternut salad recipe.

Kedgeree

Courgette Fritters

This courgette fritter recipe is delicious served with a tomato and feta cheese salad for a light lunch or to accompany grilled lamb chops for a simple supper.

Three Cheese and Tomato Pizza

If you've never made your own pizza, now's a good time to start. It's enormous fun and you can top it with whatever you fancy, but we love the combination of sharp tomatoes and rich, melting cheese in this three cheese and tomato pizza recipe.

Beetroot and Broad Bean Salad

Sweet & earthy beetroot mixed with the slightly nutty flavour of broad beans are a match made in heaven in this beetroot & broad bean salad recipe.

Cajun Chicken with Giant Couscous

The sweetcorn and couscous salad is perfect for a packed lunch, so any leftovers from this cajun chicken with giant couscous recipe won't go to waste.

Avocado and Proscuitto Balsamic Toasties

You can't get simpler or tastier than this avocado & proscuitto balsamic toasties recipe.

Smokey Pork Tenderloin Salad with Tabasco Lime Dressing

Chipotle paste is made from smoked, dried jalapeño peppers and is used in Mexican cooking to give a smokey richness and warmth to this smokey pork tenderloin salad with Tabasco lime dressing recipe.

King Prawn and Peppadew Linguine

Such a quick king prawn and peppadew linguine recipe that packs a real punch. If you like chilli, go for the hot Peppadews they have a great kick.

Beetroot, Quinoa and Chickpea Salad

Pomegranate molasses is a reduced syrup of pomegranate juice lovely with strawberries or drizzled over beetroot, quinoa and chickpea salad recipe or steak, as we have done here.

Lemongrass Chicken Skewers with Spicy Butternut Squash Salad

A great combination of flavours, these lemongrass chicken skewers with spicy squash salad recipe would be great done on the griddle. Squash is also the perfect side dish, as it's good for you, and completely delicious!

Stir-Fried Greens with Goats' Cheese and Walnuts

These stir-fried greens with goats' cheese and walnuts recipe make a lovely light supper, and can be bulked out with lardons if you really need some meat in there!

Classic Caesar Salad

Who doesn't love a classic caesar salad recipe? Perfect as a midweek dinner, you can add in whatever you fancy, but we like it just the way it was intended!

Quinoa Salad With Chickpeas, Soy Beans and Poached Chicken

A filling quinoa salad with chickpeas, soy beans and poached chicken recipe, bursting with healthy ingredients, it takes no time to pull this together.

Middle Eastern Burger

There's nothing like the taste of this Middle Eastern burger recipe - and they're so easy to make, so perfect for a quick family meal or if friends are coming over last-minute. Don't skimp on the seasoning and chill to firm before cooking.

Have you been tempted to buy a spiralizer yet? It's the must-have kitchen gadget of 2015, seen everywhere from super healthy eating blogs Deliciously Ella and Hemsley + Hemsley to national papers like the Daily Mail.

The spiralizer is your answer to eating more veg (and fewer carbs), with courgetti - or courgette spaghetti - the newest thing to put your pasta sauce on. It's an intriguing contraption and pretty sizeable for a piece of home kitchen equipment, but we were fascinated. There was only one thing for it - we put the spiralizer to the test to see exactly what we could spiralize and what just won't work.

We borrowed some fruit and vegetables from the test kitchen fridges, including potatoes, beetroot, leek and even a red onion and prepared them by trimming the edges so they'd fit flush with the mechanism. Then we set up our spiralizer on the largest spiralizing setting, ready for our test.

Here goes...

Can you spiralize... sweet potato? Yes, the sweet potato tumbled onto the worktop in bright orange curls. How to eat it? Mix straight into a salad to make it more substantial, as you can eat sweet potato raw or cooked.

Can you spiralize... beetroot?Yes, but put a plate underneath to catch the beetroot curls to prevent staining. How to eat it? Toss in garlic butter and serve hot. Divine! Or serve in a salad with soft goats’ cheese and toasted walnuts.

Can you spiralize... potato?Yes. With a little trimming and shaping to make the potato fit the spiralizer, the potato made robust spirals that will hold up to cooking. How to eat it? Fry your potato spirals up with onion, garlic and a little seasoning for a quick and easy side dish.

Can you spiralize... leeks? No. After a promising start, the leek started to come apart and blocked the mechanism.

Can you spiralize... peppers? No. We admit we read somewhere that you shouldn't spiralise hollow vegetables, but we decided to try anyway. We failed.

Can you spiralize... red onion? Yes. We doubted at first but red onion was surprisingly easy to spiralize, coming out easily in delicate coils. How to eat it? Red onion spirals would make a lovely addition to a salad with it's pretty curls and extra texture. Try this tomato and red onion salad recipe

Can you spiralize... carrots? Yes, although we did end up with a carrot baton at the end once it had been whittled down. A chef’s perk. How to eat it? Add carrot spirals to a simple salad or coleslaw, or use the spiralizer instead of carrot peeler to bring this Thai chicken salad up to date with carrot spirals instead of ribbons.

Can you spiralize… aubergine? No, not at all. But at least we tried.

Can you spiralize… apples?Yes, apples spiralize perfectly on the larger setting.How to eat it? Melt butter and sugar to make a caramel and gently toss in the apples. Or they are delicious added to spiralised celeriac with grain mustard and mayo.

Can you spiralize… butternut squash? Yes, those orange curls were our favourite transformation. How to eat it? Serve with spaghetti or linguine. When the pasta is cooked, return to the pan, add the squash with some butter or olive oil, heat through for a few minutes and add a good handful of grated Parmesan.

Raise money for men's health charities this month by snapping up the official Movember cookbook. Find exclusive recipes here...

6 November 2013

By Natalie Cornish

Movember is in full swing with men around the world sporting fantastical facial hair this month to raise awareness and vital funds for men's health charities. And you can get involved too.

For the first time, Movember has launched it's first cookbook, aptly named Cook Like A Man (£9.99, Pan Macmillan) which is packed with hearty recipes that the whole family will enjoy, from flavoursome midweek meal ideas to tempting desserts and easy dishes to feed a hungry crowd on relaxed weekends.

Click through now for 4 exclusive recipes. Don't forget to do your bit by picking up your copy this Movember.

Buy Cook Like A Man (£9.99, Pan Macmillan)

Smoked Haddock Risotto with Quail Eggs and Parsnip Crisps recipe

'This elegant smoked haddock risotto recipe is both creamy and light. Topped with quail eggs and parsnip crisps, this would make an impressive dinner party main or starter.'Buy Cook Like A Man (£9.99, Pan Macmillan)

Beef Bourguignon, Potato and Parsnip Mash recipe

'A modern twist on the French classic, this beef bourguignon recipe creates an ultra warming and flavour packed dish. Served with creamy potato and parsnip mash, this hearty stew is the ultimate comfort meal.'Buy Cook Like A Man (£9.99, Pan Macmillan)

Coffee Bean Panna Cotta, Espresso Syrup recipe

'This coffee bean panna cotta dessert recipe is very easy to make and can be made the day before a dinner party. It also serves as a great substitute for coffee after the meal.'Buy Cook Like A Man (£9.99, Pan Macmillan)

Mussels Cooked in Beer with Chilli Jam recipe

'A mussels cooked in beer recipe could be one of the easiest dishes to cook for a group. The chilli jam makes a great freezer standby when you want to spice up a dish too - it goes with curries, stir fries and just about anything. So freeze any leftover jam in an ice cube tray and you'll be packing some serious heat when the need arises.'Buy Cook Like A Man (£9.99, Pan Macmillan)

Stunning edible flower recipes from new book, Cooking with Flowers

May 13, 2013

Flower recipes to make your mouth water!

Cooking with edible flowers is a fun way to inject colour, add flavour and decorate desserts, confectionary and bakes.

Herbalist and chef, Miche Bacher co-founded Mali B Sweets. The innovative flower recipes she serves up in her waterfront bakery-come-flower-shop in Greenport, New York are breathtaking and taste divine - from pretty pansy petal lollipops to a warming hibiscus chutney or colourful passionfruit orchid tartlet.

Miche forages for many of the flowers and herbs she uses. She has a bit of advice for those wanting to experiment with flower recipes - know your flowers (buy a reputable plant guide - many plants are poisonous), buy organic flowers for the best flavour, colour and nutrients, avoid anything growing by the road, be cautious if you have allergies or asthma, clean and debug them, store them well, wash them thoroughly and prep as necessary.

Here she shares a few of her favourite flower recipes from new book, Cooking with Flowers (£16.99, Quirk) with w&h. Be warned: They taste as good as they look!

Pansy lollipops recipe

'Every time we make these at Mali B, they elicit oohs and ahhs from our clients and customers. I like to make them free-form (without a mold), but you can use hard-candy molds if you prefer perfectly formed lollipops. Go for refined sugar if you want clarity.'

Make Miche's pansy lollipops

Pansy Petal Pancakes recipe

'Spring, summer and autumn, pansies decorate my pancake plates. These pancakes are really crepes, so the batter can be made the night before ? give it a gentle shake in the morning, and it's ready to go. Served with a floral syrup, it's a great way to wake up!'Make Miche's pansy petal pancakesTaken from Cooking with Flowers by Miche Bacher

Coconut Lilac Tapioca recipe

'When I began thinking of uses for lilac, the creaminess of tapioca kept springing to mind. This dish has just enough texture from the tapioca and lilac flowers, and the coconut and lilac flowers provide a nice balance.'Make Miche's coconut lilac tapiocaTaken from Cooking with Flowers by Miche Bacher

Hibiscus Chutney recipe

'Warm, spicy and rarely sweet ? even when it's made with sweet ingredients ? chutney is altogether satisfying as a condiment but versatile enough to be used on proteins or even a cheese plate.'Make Miche's hibiscus chutneyTaken from Cooking with Flowers by Miche Bacher

Cooking With Flowers

Buy Cooking with Flowers (£16.99, Quirk)

Delicious new ideas for cooking with wild foods from the British countryside

Sorrel has a lemony flavour which perfectly compliments more tangy flavours like the goats cheese in this savoury tart. Taken fromThe Hedgerow Handbook: Recipes, Remedies and Rituals.Sorrel and goats cheese tart recipe For the latest w&h news and exclusive offers follow us on Twitter or 'like' us on Facebook

Trout Salad With Grapefruit, Watercress and Black Olive

A sharp fresh salad that's packed with plenty of flavour. Ideal for a last minute supper.Trout salad with grapefruit, watercress and black olive dressing recipe

Blackcurrant, Mint and Cassis Sorbet

This easy to make sorbet is wonderfully refreshing. Makes plenty for a summer BBQ dessert.Blackcurrant, mint and cassis sorbet recipe

Raspberry And Lemon Ricotta Cheesecake

Deliciously moreish, this light cheesecake serves twelve.Lemon and raspberry ricotta cheesecake recipe

Elderberry And Almond Pie

Far more interesting than traditional apple, the elderberries in this pie are packed with vitamins C and A. Taken from The Hedgerow Handbook: Recipes, Remedies and Rituals.Elderberry and almond pie recipe

Leek And Goats Cheese Quiche With Fresh Chives

Pack these creamy individual quiches for your next picnic.Leek and goats cheese quiche with fresh chive salad recipe

Sweet Chestnut Brownies

Aim to gather around 300g of raw nuts to make these delicious soft brownies.Taken from The Hedgerow Handbook: Recipes, Remedies and Rituals.Sweet chestnut brownies recipe

Blackberry Fool With Homemade Shortbread

Impress your dinner party guests with a delicious blackberry fool.Blackberry fool with homemade shortbread recipe

Serrano-Wrapped Beef Fillet With Wild Garlic

Swap the garlic cloves for wild garlic in this scrumptious recipe.Serrano-wrapped beef fillet with wild garlic recipe

Wild Mushroom And Garlic Soup

One of our favourite summer evening starters, this easy to make soup is creamy and indulgent.Wild mushroom and garlic soup recipeFor the latest w&h news and exclusive offers follow us on Twitter or 'like' us on Facebook