These flatbreads are fun to put together and they’re versatile too. You could serve them as a side for a soup, or with a Middle-Eastern themed roast lamb dinner, or even as leftovers for breakfast, reheated in the oven until the bread-y part turns crisp. We like serving them as part of a mezze (also spelled ‘meze’) spread. We have an entire repertoire of veggie and pulse-based dips...

Guilty as charged, Your Honour: there are a lot of ‘or to tastes’ going on here. While you might see these as a recipe-writing cop out, we see them as giving you the freedom to lavish lemon, parmesan, nutmeg, basil and whatnot on your pasta as you jolly well see fit. You might like things tarter, puckery-er, cheesier...

Pudding. If we ate it everyday we’d be the size of a bus but there’s a place for a sticky, sweet, stodgy treat. Which is around now, we reckon, when it’s not technically winter any more but it’s not bloody tropical either. And these dumplings are about the sweetest, stickiest and stodgiest we know...

We made beef stock. From scratch. It was so good that we don’t know why we don’t whip it up more often. Maybe it’s the 8 hour simmering time that puts us off? (Not really, as this can be done in the background; it’s not like you have to hover and watch it the whole time.)...

Having never made American biscuits before, we initially imagined they’d be a bit like a scone, but they’re not really. Biscuits are loaded with butter, whereas scones contain relatively little. Some biscuit recipes use a percentage of vegetable shortening (Kremelta by any other name), but we prefer the flavour...

We’re still banging on about Father’s Day with these. We were thinking about the ultimate dinner feast to whip up for a deserving dad, and as cliche as it sounds we kept coming back to steak. But a really great steak, crusty and seared, dripping in basting butter and served simply with sea salt and fresh grinds of the pepper mill...

OK, so back to your dad. We’re not done with him yet. We’ve dealt with the savoury dads, so let’s address the sweet ones. If he’s a sweet tooth, here’s THE breakfast treat for your Pa; oaty pancakes dripping in gooey caramel sauce with roasted pears.

Is your dad a sweet guy or a savoury type? If you’re planning to make a fuss of him on Father's Day, that’s a detail you really need to nail down. No point making him sweet pancakes for breakfast if he’d prefer a cheesy, corn-y quick bread, loaded with roasted tomatoes, avo, a few leaves and whatever else he likes...

Is it too late to sneak in a soup recipe before spring? We think not. And not just any old soup either; a smooth, silky pumpkin one that skews Thai. With plenty of natural sweetness, pumpkin is an excellent foil for the sweet-sour-spicy-salty flavour formula that gives Thai food so much tasty depth...

There’s a new way to cook lamb shanks in town; trussed up in paper. The idea is, the baking paper packaging traps all the juices and steam inside, keeping the shanks super-succulent and tasty as they cook. We don’t think you could possibly over-cook these as there is no way they can possibly dry out...

Take a Scottish classic, sprinkle over a popular American seasoning, then serve with eggs and smoked salmon and let the deliciousness flow! Tattie (for ‘potato’) scones are more like flatbread or griddle bread than an actual scone and they don’t rise too much. But they’re wonderfully potato-y and easy, and are the perfect foil for everything else going on here....

Miso brings a lovely rich, salty vibe to this apple crumble; it’s subtle though, so if you’re thinking ‘uh-oh, this sounds weird’, don’t fret. It actually works fabulously and we think you’ll be pleasantly surprised by how good this spin on a Kiwi classic tastes. Use white miso, as it’s the mildest of the whole bunch...

This isn’t our first slow-baked salmon rodeo, as you’ll know if you saw our recipe for Roasted Salmon with Dried Tomato and Walnuts a month or so back. Delicious. Because we loved the results so much, we’ve riffed off the same theme again, this time using harissa and some orange as complimentary flavours. (Our orange was a blood one but use whatever you have. We like the slightly spiky flavour of…

We’re always looking for ways to level up our breakfast routine because it’s easy to get bored with toast and jam, no matter how artisanal and generally amazing they both are. In our quest for a More Exciting Breakfast, we came across a recipe for Morning Glory Muffins, invented in…

We’ve yet to meet a dhal we disliked and, as the Subcontinent is filled with variations on the theme of spicy, soupy lentils, we’re far from done with this pulse-based dish. Dahl is dependably easy, filling and delicious, and a dish you can generally whip up using affordable pantry staples. It’s quick too…

Lemon tart… but make it easy, we say! No tricky pastry to roll out and potentially shrink in the oven because you’ve over-handled it… no filling that requires culinary wizardry to get just right. As a bonus, the base here is gluten free, if that’s important to you, although any health-related claims stop well and truly there. No one is pretending…

Welcome to Fellah Köfte. With roots in Turkish and MIddle Eastern cuisine, it’s a humble kind of a dish using everyday staples that would traditionally have been super-cheap and constantly on hand. Depending on what burghul and semolina cost in your vicino, it’s still pretty cheap to make and if you can get Turkish pepper paste all the better…

You’d think, wouldn’t you, that this kind of a bung-together-and-forget simmered recipe would be made for the slow cooker, wouldn’t you. So did we. But THREE tests and many chicken legs later (many bloody legs), we can hand-on-heart report that it is, in fact, way better and far less hassle to just simmer it on the stove…

We never jumped on the kale-as-superfood bandwagon but TBH we don’t jump on too many bandwagons, food or otherwise. We’re just not bandwagon jumpers. (Kale chips? Remember them? Pffft). Kale was always just another cruciferous vegetable to us, and one that got annoyingly stuck in our teeth whenever we ate it…

OK, kids, let’s make choux pastry. It’s a weird beast for sure; you heat water and butter in a smallish saucepan JUST until it simmers and the butter has melted. Next, you dump in sifted flour, then stir like crazy over the heat until the mixture forms a cooked, smooth, floury ball that leaves the side of the pan…