Starters & Sides

Aguachile sauce is hot and fresh, wonderful with cooked as well as raw fish. You can use finely chopped scallops – tossed in lime juice before serving – instead of crab.

'I always make a beeline for unusual courgettes when I encounter them,' says Annie Bell. ‘Round, yellow and baby ones have something of Provençal charm about them’

In an extract from her book ‘Simply Malaysian: Everyday Dishes to Cook at Home’, Mandy Yin shows us how to make the humble aubergine sing.

A decent blanket, plenty of napkins, good libations and, most of all, a bountiful selection of delicious homemade things make for the best picnic.

Savoury and moreish, these palmiers are perfect with a cocktail or as a picnic snack.

Step aside, hummus, there's a new dip on the menu.

A seasonal take on the classic Italian bread

The ideal light, spicy snack or short eat of pliable rotis stuffed with a hot filling of peas, potatoes, spices and onion. 

This is another dish that you might not associate with the BBQ but it’s so easy to cook and makes a lovely light summer lunch.

A mix of vine and cherry tomatoes gives the best results

Our food editor Blanche Vaughan presents a delicious summer starter inspired by the River Café

This recipe is not only a testament to its easy and quick preparation, but also a clever way to revitalise leftover couscous.

You can serve the chickpeas on their own and have them as a healthy snack or to accompany drinks.

Anna Jones' recipe for heavenly roasted tomatoes can be served in a myriad ways or turned into sauces and stews

Chris Bavin has a recipe in his cookbook 'Fakeaway' that will bring this popular pizza restaurant side home…

A classic Provençal dish, revolving around a garlicky aïoli

“Starting your meal with crudités might seem a bit old hat but, done properly, I think it is the height of sophistication,” says chef Alex Jackson

Our food editor shares one of her favourite recipes for cooking seasonal asparagus

‘I’ve always believed in simplicity when it comes to cooking – going back to basics – and I hope these recipes show how wonderful ingredients can be,’ says Mafruha Ahmed.

As part of a collection of Easter recipes inspired by Orthodox traditions, food writer Eleanor Ford presents an Eastern Mediterranean recipe for a herby pilaf, a perfect accompaniment to her recipe for lamb with dates, roasted onions and cinnamon