Weekend

Steamed sponge puddings have a lovely light texture and the Guinness in this one adds a hint of bitterness to offset the rich chocolate. Steam it in a pan, on the hob or in a slow cooker

Our pear and chocolate brioche pudding recipe is the perfect post-roast pud!

An umami-packed beef stew enriched with a dauphinoise-style parsnip crust.

Slow-cooked short ribs yield the tenderest, fall-apart meat. The treacle-braised beef would work well as a pie filling too, topped with puff pastry.

Removing the backbone from the chicken makes for a much speedier cook time on the barbecue.

The ultimate in barbecue food, sticky ribs always go down well at a party. Serve with some griddled corn and plenty of napkins! Any leftover barbecue sauce is also great with burgers and chicken.

Ditch the pork sausages and throw some spicy beef merguez on the barbecue instead. Paired with sweet charred peppers and onions, they’re a taste sensation you simply have to experience

A platter of tricolore joy, loaded with crispy rice balls, puffy fried bread, plump tomato salad and some classic antipasti favourites

A meaty fish like tuna can take on the big flavours of a kebab without losing its unique flavour. The roasted sumac onions add a lovely sweet and citrussy note to the dish, which balances well with the spices in the kebab marinade.