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Speedy beef stifado
Speedy beef stifado
This cheat’s stifado uses ready-made meatballs instead of stewing beef to deliver the same tender results in a fraction of the time

Recipe by Sarah Akhurst

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Serves: 6
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Reader recipe: Sweetcorn brunch fritters
Reader recipe: Sweetcorn brunch fritters
Anna, from South wales, won our recipe competition using sweetcorn in these delicious crispy fritters
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Serves: 4
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Shakshuka
Shakshuka
Take time to rustle up this one-pan wonder of rich tomatoes, spices and creamy eggs, then grab some crusty bread to dip into it.

Recipe by Nadine Brown

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Serves: 4
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Café de Paris roasties
Café de Paris roasties
Despite the name, Café de Paris butter actually originated in a Geneva restaurant of the same name in the 1930s. Packed with spices and umami flavour, it’s also great with steak and oil-rich fish like salmon.

Recipe by Sarah Akhurst

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Serves: 6-8 with flavoured butter left over
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Roly-poly custard swirls
Roly-poly custard swirls
Traditionally, jam roly-poly is steamed as a log (earning it the nickname of dead man’s leg!). We’ve sliced it into pretty swirls before baking in a bath of custard

Recipe by Tamsin Burnett-Hall

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Serves: 6
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Raspberry rose ripple ice cream
Raspberry rose ripple ice cream
You don’t need an ice cream machine to make deliciously smooth ice cream...

Recipe by Anna Glover

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Makes: about 18 scoops
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Spanish fennel, olive and tomato rice
Spanish fennel, olive and tomato rice
This is great for feeding a hungry crowd and is vegan and gluten-free!

Recipe by Anna Glover

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Serves: 6
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Frying pan Hawaiian pizza
Frying pan Hawaiian pizza
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!

Recipe by Anna Glover

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Serves: 4
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Plum cobbler
Plum cobbler
This pudding is both British and American in inspiration. It’s the cream in the topping that makes it extra special, giving it a rich and buttery deliciousness, just like the very best shortbread

Recipe by Honey & Co.

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Serves: 4
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