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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