Peaches with burrata, prosciutto crudo and rocket
Our recipe for peaches with burrata, prosciutto crudo and rocket.
Saffron and lemon rice with fried onion
This simple and satisfying rice dish works equally well as a main or a side.
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Napier Quarter’s squid-ink spaghetti with cuttlefish, green pea and chilli
A near-perfect summertime pasta.
Tedesca Osteria’s fava with pickled shallots, dill and feta
A smooth, earthy meze, balanced with sharp pickles, salty feta and herbaceous dill.
Dutch baby with honey-limoncello syrup
There's lots to love about a Dutch baby pancake.
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Neil Perry and Richard Purdue’s globe artichoke and broad bean tagine
From the Margaret chefs comes this vegetarian take on tagine, packed with spring vegetables.
How to make a lemon tart
How to achieve that bright, tangy custard and fine, crisp base? Pastry chef Catherine Adams has the answers.
Lamb with fennel, salsa verde and preserved lemon
A spring-ready midweek dinner, spiked with bright and spicy salsa verde.
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Lamb cutlets with date and almond salad
A little spice and sweetness equals this very worthy midweek meal.
Neil Perry and Richard Purdue’s baked blueberry cheesecake
Chef Neil Perry says it's hard to beat a good cheesecake. Truer words have never been spoken.