Weekend

All the naughtiness of a lamb doner loaded into a burger. Add any kebab shop extras you fancy – sliced tomatoes and onions, hot chilli sauce and houmous would all work well

You don’t need an ice cream machine to make deliciously smooth ice cream...

Cooking this retro deep-dish pizza in a frying pan makes a super-crisp base and fluffy crust. Don't miss out on the dipping sauce!

Take chips to the next level with oozy mozzarella and ladlefuls of gravy in this poutine recipe. It's one of the most iconic snacks in Canada, and you'll soon see why!

'This roast lamb leg was something my family usually ate on special occasions or sometimes for Sunday dinners,' says chef Keshia. 'As I learned to cook, this was a dish I’d regularly watch being made, and would eventually make with my grandmother. It would cook on low while we were at church (my grandad was left to keep an eye on it, while also preparing the rest of the vegetables to have with it). After church, we’d take it out of the oven to rest, using the meat juices for gravy, and prepare the rest of the meal, which was usually rice and peas, roast potatoes and greens.'

This super-indulgent cheesy pie has been created by Holborn Dining Room chef Calum Franklin

A good firecracker sauce is a riot of flavour that balances sweetness, spice and a hint of savouriness with sharp acidity. It goes brilliantly with chicken, but it’s also a great accompaniment for steak, pork or prawns, or even to pep up a veggie stir-fry

Get creative with pasta sheets and roll up your filling for a fun take on a veggie lasagne