10 of the best Ottolenghi mushroom recipes
From the meaty Portobello to the flavour-packed porcini to the woody oyster mushroom, Ottolenghi makes earthy mushrooms the hero in these meat-free recipes.
10 comfort food classics from Mary Berry’s Simple Comforts
Mary Berry's latest cookbook, Simple Comforts, is packed with 120 soul-soothing, easy-to-make recipes, designed to be a hit with the whole family.
11 authors on the Penguin cookbooks that shaped them
Since 1935, Penguin has been publishing books that have influenced all aspects of our lives – from how we read, to how we understand the world around us, and even...
How to use up your Christmas leftovers
Whether your Christmas Day menu stars a traditional roast turkey or a festive ham, chances are you'll be left with enough leftovers to feed a small army. We all know that...
Warming winter stews and casseroles
The best warming stews and casseroles. Just add brisk wintry walks and open fires.
Cook from the Book: Chris Bavin’s Good Food, Sorted
We were very excited when Chris Bavin's new cookbook Good Food, Sorted was finally released, and so we asked a few members of our team to have a go at...
Cook from the Book: Jamie Oliver’s Together
A team of volunteer home cooks try their hands at some of the recipes from Jamie Oliver's brand new book, Together.
Cook from the Book: Med
A team of home cooks tested out a selection of recipes from Med, the brand new Mediterranean cookbook from Claudia Roden.
Cook from the book: The Cook You Want to Be by Andy Baraghani
The Happy Foodie team tests recipes from the new cookbook from Andy Baraghani, The Cook You Want to Be.
4 Ottolenghi anchovy recipes to try now
Discover four of our favourite Ottolenghi recipes using anchovy.
Cook from the book: Ottolenghi Test Kitchen: Extra Good Things
A team of home cooks tried out brand new recipes from the Ottolenghi Test Kitchen team.
10 must-try extras from Ottolenghi Test Kitchen’s Extra Good Things
From pink pickled onions to marinated feta, we've picked out ten of our favourite 'extra good things' from the new cookbook from the Ottolenghi Test Kitchen.
