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Soft, coconut-scented treats that are hard to resist. Monica Galetti’s pani popo coconut buns recipe (Yuki Sugiura/PA) “Pani popo has to be my favourite sweet bun from Samoa. Traditionally baked in large trays – perfect for big families – I only started making them after moving to the UK, when I realised I’d miss that steady supply of buns from aunties back home,” says chef Monica Galetti. ” I’ve adapted the recipe over time, even serving them at our restaurant flambéed with

Perfectly plate-lickingly delicious. Ruby Bhogal’s Sicilian cassata recipe (Matt Russell/PA) “Made from two simple, lighter-than-air lemon sponges, soaked in a maraschino liqueur syrup, it’s filled with an orange, cherry and chocolate ricotta filling and wrapped in a layer of marzipan before being topped with decorative royal icing and maraschino cherries. A mouthful in every sort of way – think of this as cake-come-cannoli,” says food writer and TV cook Ruby Bhogal. Ruby Bho

This rich, decadent cake teeters between a pudding and a cake. Ruby Bhogal’s Irish chocolate Guinness cake recipe (Matt Russell/PA) “This is an adults-only cake: unapologetically bold in flavour and paired with a subtle hit of booze in every department,” laughs Bake-Off star and TV cook Ruby Bhogal. “We’ve got that malty stout flavour running through the rich chocolate sponge, topped with a whipped cream cheese that’s spiked with Irish cream and finished with juicy blackberri

One of Swansea’s most distinctive restaurants has found itself in the spotlight and between the covers of acclaimed food critic Jay Rayner’s new book. Gigi Gao’s Favourite Authentic Chinese in Swansea Marina There are restaurants you visit for dinner. And then there are restaurants that serve up something rather more memorable, a feast, a spectacle and a story you’ll still be telling long after the last plate has been cleared. For Jay Rayner, Gigi Gao’s Favourite Authentic Ch

It’s never too early to get into the festive spirit, and with Christmas party season just around the corner, the Vale Resort and Hensol Castle have officially unwrapped their 2026 Christmas party packages. Whether it’s the annual office Christmas bash, a long-overdue get-together with friends or a festive family celebration, two of South Wales’ most popular party destinations are preparing to make Christmas 2026 one to remember. Located just 20 minutes from Cardiff, the luxur

Roasting sweet potatoes helps bring out the flavour. Anthea Malialis’ spicy hot honey sweet potato (Hannah Hughes/PA) “Crispy sweet potatoes stuffed with spicy taco beef, cottage cheese, avocado and a drizzle of hot honey – absolute dinner goals!” says Anthea Malialis. “A twist on the viral chilli beef hot honey bowl with serious flavour.” Spicy taco beef sweet potato with hot honey Ingredients: (Serves 2) Prep: 15 minutes Cook: 45-60 minutes 2 large sweet potatoes 2tbsp oliv

This rich, succulent, slow-cooked sauce is delicious served with tagliatelle ribbons. Isabella Barbato’s tagliatelle with her mum’s tomato sauce (Isabella Barbato/PA) Isabella Barbato’s tagliatelle with her mum’s tomato sauce (Isabella Barbato/PA) “Hand-cut tagliatelle made with semola and whole eggs, served with the slow-cooked tomato sauce that is the beating heart of this book,” says food writer Isabella Barbato. “I could not have started this book with anything else. This

There are so many delicious ways to enjoy these summer berries. Sam Morgan, AELTC executive head chef, at the Rosewater Pavilion at The All England Lawn Tennis Club, Wimbledon (AELTC/Gary Summers/PA) As excitement builds ahead of The Wimbledon Championships, there’s only one food on our minds…sweet, scarlet strawberries. Watching thrilling serves and powerful backhands at the picturesque All England Lawn Tennis and Croquet Club (AELTC) in London with a punnet of sweet strawbe

Try this for a healthy mid-week meal. ’20 minutes is the sweet spot’: Jamie Oliver (Justin Downing/PA) TV chef Jamie Oliver is set to prove that his new recipes are achievable in the allotted time – with dishes filmed against the clock in an unedited, one-shot take for Jamie’s 20-Minute Meals on Channel 4. It accompanies a cookbook, 20-Minute Meals: Real Fast Food, aiming to make home cooking quicker and easier than ever. The 51-year-old says: “Look, I’ve heard people say for

Refreshing and reinvigorating, a G&T is the ultimate long drink, says Sam Wylie-Harris. Begin your gin journey with a good measure of juniper (Silent Pool Distillers/PA) It’s the simplest of serves…. gin, tonic, ice and a slice. And it only takes a heatwave to reach for this seemingly straightforward spirit. When you want to hit the refresh button, there’s nothing like a bunch of botanicals which strike the right balance to get your mojo back. From juniper rich to herbaceous,

Delicious and healthy, they’re perfect for that pre or post-workout snack. Sophie Macfie’s ultimate protein bars (Haarala Hamilton/PA) “You guys are going to LOVE these,” says plant-based chef Sophie Macfie, aka @sophsplantkitchen. “They’re healthy (free from additives or the unnecessary add-ins some of the shop-bought kinds contain), easy, delicious and made from wholefood ingredients. Plus, they’ll save you money on expensive protein bars! “Great for pre/intra/post-workout,

During a heatwave, focus on light, water-rich foods. Many people have a reduced appetite during a heatwave (Alamy/PA) As temperatures begin to soar across the UK, many of us will instinctively reach for our water bottles to stay hydrated. However, hydrating foods are often overlooked. Maintaining a balanced diet and fuelling our body is key to warding off the feelings of fatigue and sluggishness that can accompany a heatwave. We spoke to some experts to find out why our eati

From lip-smacking reds to still and sparkling rosé, top picks to sip in the sunshine. By Sam Wylie-Harris. The prettiest wine labels come with the promise of a celebratory glass (Nyetimber/PA) After a bottle for the hamper or to complement a picnic spread with an eye-catching sparkler? There are plenty of decorative labels to pique your interest. Refreshing, food-friendly styles which capture our imagination with the flowering notion you’re going to love what’s in your glass,

The chef calls this a ‘healthier’ version of fish fingers. Coconut cod with greens and zesty lime rice noodles “This quick and tasty dish – think of it as a healthier version of fish fingers – is packed with good fats from coconut and seeds, as well as high-protein hemp, fish and eggs,” says chef Claudine Boulstridge. “It’s both nutritious and delicious, and the creamy, fragrant lime sauce makes it a hit with adults and children alike.” Coconut cod with greens and zesty lime

Wales-based Boulstridge has been working with Ottolenghi for nearly two decades, and is releasing her debut cookbook. Claudine Boulstridge is Yotam Ottolenghi’s recipe tester (Helen Cathcart/PA) If you don’t want your children to become fussy eaters, why not wean them on a steady diet of Yotam Ottolenghi recipes? That’s what Claudine Boulstridge did – but not necessarily by design. French-British chef Boulstridge has been Ottolenghi’s recipe tester for 17 years now – meaning

Swap out blueberries for blackberries, apples or whatever you have in your fridge in these easy pastries. Claudine Boulstridge’s Blueberry Danish pastries (Helen Cathcart/PA) “These six-ingredient, low-sugar pastries are unbelievably simple to make and will quickly become your favourite healthy breakfast treat,” says chef Claudine Boulstridge. “Not only are they delicious and beautiful, but they’re also packed with blueberries – often hailed as a superfood for their numerous

Springtime soirées signal a snazzy serve, says Sam Wylie-Harris. Party drinks to rustle up at home (Trevethan Distillery/PA) In tune with the seasons, much like wearing fewer layers and lighter fabrics to stay cool, tastes change and so do our warm weather drinks rituals. After months of muddling and garnishing with evergreen herbs and rustling up spicy recipes, it’s time to forage for fresh flavours, zingy notes of citrus to perk up the palate, and lighter thirst-quenchers.

This recipe only requires two steps – but it’s ‘delicious’. Tim Anderson’s ‘no-churn soy sauce caramel ice cream’ (Patricia Niven/PA) “I whipped this up (literally) when I was looking to use up half a can of dulce de leche and some whipping cream,” chef Tim Anderson says. “I have never rushed to write down a recipe so quickly. It’s DELICIOUS.” No-churn soy sauce caramel ice cream Ingredients: (Makes about 600ml) 300ml whipping cream 200g dulce de leche (milk caramel) 2tbsp ic

This traditional dish is known as pasta all’anciova e muddica in Italian. Gennaro Contaldo’s pasta with anchovies and breadcrumbs (David Loftus/PA) “This traditional dish from Palermo is linked to the migration of many Sicilians to Northern Italy in search of work, and so is often called La Pasta Milanisa (the Milanese pasta),” says chef Gennaro Contaldo. “They brought with them long-lasting ingredients from home, like preserved salted anchovies, homemade tomato estratto (a r

Also known as Mabshoor, this easy dish is perfect for spring barbecues. Mabshoor (Patricia Niven/PA) “I don’t think there is a simpler kabab recipe out there than this one,” says Madeeha Qureshi. “Simple, quick and juicy kababs, bursting with meaty flavours of lamb and its fat – yes, fat is a flavour, my darlings. There is a copious amount of garlic, so don’t be alarmed. Enjoy at a BBQ party with fresh naans, salad and my famous three sauces – Jajeek, Daqqus and Tahiniya.” Ma