Mediterranean

Pep up a packet of store-bought croissants with all the best bits of a sticky baklava.

I’ll never forget the first time I had tagliata in Italy. Our Italian was dodgy so we weren’t entirely sure what we had ordered. Then platters of slivered steak arrived with a flourish. This is the recipe for it.

Open a bottle of rioja and tuck into this refreshing Spanish classic

These fritters are as ubiquitous in Greek tavernas as moussaka. Just mix everything together then fry them quickly to a crisp golden brown outside

Use chicken legs or a mix of thighs and drumsticks. Let them marinate overnight if you have the time, and serve with generous dollops of the spiced yogurt

This pasta is the celebration of two ingredients that arrive at the same moment in the year – cavolo nero and the first pressed, peppery extra virgin olive oil

Rustle up this easy tomato sauce recipe from the River Café to stir through pasta or spread on pizza