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

A much-loved recipe that is really addictive. Qahwa (Saudi coffee) and Hawaij sticky chicken wings with pomegranate BBQ sauce (Patricia Niven/PA) “Anyone who knows me from my teen years knows well enough of my chicken-wing addiction,” says Madeeha Qureshi. “I am a diehard admirer and a self-proclaimed authority in my household on where to get the best chicken wings. Be it deep-fried, breaded, grilled, baked, crispy or sticky, smothered in a nice buffalo sauce, I love them in

This tear and share brioche is filled with sweet apricot jam. Gennaro Contaldo’s filled brioche (David Loftus/PA) “This ‘tear and share’ brioche cake is a popular sweet treat from the Alto Adige/South Tyrol area of Northern Italy and is a typical example of how the cuisine of this region has been influenced by its border neighbour, Austria,” explains chef Gennaro Contaldo. “It takes a little time to prepare but is very simple to make and is really worth the wait. Delicious fi

We were invited to try the brand-new vegan menu at Mowgli Cardiff, a fresh plant-based addition to the restaurant’s vibrant Indian street food offering. Mowgli Cardiff Tucked along the bustling stretch of Church Street, Nisha Katona’s much-loved Indian street food concept has built its reputation on bold flavours, playful interiors and a fresh take on home-style Indian cooking. Known for small plates designed to share rather than the traditional curry house format, Mowgli pro

Luxury Easter chocolate, tried and tasted, for those who truly savour the art of chocolate. Jacob the Sheep or Jenny the Sheep Easter Eggs by Bettys Jacob the Sheep or Jenny the Sheep Easter Eggs, £19.95 each, Bettys Two utterly charming Easter eggs, handcrafted by Bettys’ expert chocolatiers. Jenny, the White Chocolate Sheep, is made with rich, creamy Swiss white chocolate, indulgent yet balanced, melting smoothly without being overly sweet. Jacob, the Milk Chocolate Sheep,

Change up brunch with this sweet and spicy version. Crispy Bangkok eggs (Sam Folan 2026/PA) “I took the family to Bangkok two years ago. We went to this highly recommended restaurant and one of the dishes the girls raved about was fried eggs in a sweet and spicy sauce,” says Ping Coombes. “They could not get enough of this, so I set out to recreate it. The secret to the crispy edges on eggs is the amount of oil you use.” Crispy Bangkok eggs Ingredients: (Serves 2-4) 6–7tbsp v

Last year marked a proud milestone for Llaeth y Llan as the family business celebrated its 40th anniversary, four decades of producing exceptional dairy with deep roots in the Welsh countryside. Llaeth y Llan celebrates their 40th year. From its beginnings as a small local venture to becoming one of Wales’ most respected dairy brands, Llaeth y Llan has remained true to its founding values, quality, locality and pride in Welsh produce. At the heart of the business is a simple