Ruby Tandoh: what it’s really like to write a cookbook
Ever fancied yourself as a cookbook author? Find out what it really takes in this exclusive feature from Ruby Tandoh, whose debut recipe book, CRUMB, will be published on September...
Exclusive interview: Neil Rankin’s Low and Slow Cookbook
We are thrilled to announce that Neil Rankin's debut cookbook, Low and Slow - a definitive guide to modern meat cookery - will be publishied by Ebury later this year. We caught up with...
The Happy Foodie’s Classic Easter Feast
This Easter at The Happy Foodie table, we're revisiting some of our favourite classic recipes. We feel like an Easter feast isn't complete without roast lamb, nor a show-stopping dessert...
7 Asparagus Recipes to Enjoy this Spring
After months of waiting, the asparagus season has finally begun! It’s a marker of warmer weather, spring harvests and of course, a load of amazing asparagus recipes. Here are 7 of our...
How to make shawarma
Find out everything you need to know about popular street food dish, shawarma, and get a recipe for making a killer shawarma rub from author of Berber & Q, Josh...
Jamie Oliver’s 11 best meat-free pasta recipes
Here, we've gathered a selection of Jamie's best meat-free pasta recipes, including a five-ingredient mushroom pasta and a comforting vegetarian pasta bake.
Cook from the Book: Jamie Cooks Italy
A team of happy foodies has been cooking away from Jamie Cooks Italy, the latest cookbook from Jamie Oliver. Find out how we got on...
How to cook and prepare butternut squash
Sweet and nutty, butternut squash is a vegetable that is as tasty as it is versatile. Here are all the ways you can cook with it to add flavour and sustenance...
Make the most of rhubarb season with these cakes, bakes and desserts
A love letter to our favourite fluorescent root, this collection includes pies, crumbles, cakes, blondies and more.
How to cook with tofu
Versatile, delicate and a wonderful carrier of flavour, tofu is a great ingredient in its own right, plus it's healthy too. Here's everything you need to know about cooking with...
7 of our favourite late-summer sweetcorn recipes
Celebrate the late-summer cornucopia with our favourite sweetcorn recipes.
Miso paste: Ottolenghi’s trick condiment to add depth and deliciousness
Umami-rich miso paste is an Ottolenghi staple, with layers of flavour that can help create complex depth in your dishes. Here are some of our favourite Ottolenghi miso recipes.
