Results

Purists look away. This healthy twist on a classic puttanesca swaps pasta for legumes, giving you the perfect light meal for spring. 

Go to method INGREDIENTS 250g mussels, cleaned and de-bearded 150ml white wine 150ml fish stock 2 cloves garlic 1 small white onion 2 marinda tomatoes ½ tsp fennel seeds ¼ tsp chilli flakes ½ tsp smoked paprika 2 bay leaves 1 sprig thyme 2 tbsp moscatel vinegar ......

Samantha Miller and Jane Baxter’s eccentrically located restaurant, Wild Artichokes, brings people together in a shared table format. Here’s a light summer recipe to bring to your dining table.

Few chefs capture the soul of Spanish cooking quite like José Pizarro. His vibrant, ingredient-led dishes are rooted in the traditions of his native Extremadura. His new book The Spanish Pantry celebrates staple ingredients, like this recipe which highlights tomatoes and figs as they come into season.

The menu at the always-buzzing Manteca in east London can change several times a day, such is their commitment to buying the best of the season from small scale growers. Right now the lean, cold winter months means kale is in it’s sweet peak and Chris Leach of Manteca shares their simple and delicious recipe for rigatoni with kale sauce.