I feel, in the interests of fair trading, I should probably name this Blackberry Soggy, since what is so more-ish about it is its butter-fudgy topping. But since "crisp" is what these kinds of non-cru...

If I hadn’t eaten the Turkish eggs at Peter Gordon’s restaurant, The Providores, I most certainly wouldn’t be tempted by the idea of poached eggs on Greek yogurt. I say that only to pre-empt any hesit...

This is revolutionary: you put the raw chipped potatoes into cold oil, then heat it up. It sounds crazy, but it works. You’d think it would make them unbearably greasy but in fact you end up with cris...

This is a robust and bolstering soup — I make it for lunch when it’s cold and I want to cook something easy and comforting, but with some distracting chopping involved. If you don't wish to use the d...

I often, uncharitably, think that chicken breast fillet is the default choice of eating-averse fatphobes. I'm not sure I've ever looked down a restaurant menu and thought "Yes! That is just what I wan...

‘Ragout’ is French, ‘ragù’ Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though I’ve added an Anglo note with...