Georgie D'Arcy Coles

Our fail-safe Caesar dressing uses mayonnaise rather than egg yolks to keep it stable. You can replace the hot smoked salmon with cooked chicken or bacon, if you prefer.

Our easy version of the aubergine dip makes a great canapé or dinner party starter

A combination that always works. We’ve added chocolate chunks and demerara sugar to the topping for added crunch and sweetness.

Inspired by dosa, we’ve made these pancakes with the same type of lentil as used in the dhal. The green sauce is our version of the popular Indian coriander chutney, adding an incredible flavour boost.

This delicious crumble has a hidden vegetable in it...

We’ve kept this quick kimchi vegetarian, without the addition of the often-added fermented shrimp paste. Feel free to swap the cheese for a vegan alternative, if you like.

This super simple crumble makes the perfect sweet dessert for Sunday lunch with friends.

There’s a tropical paradise for every kind of holidaymaker

Fridgescaping is a social media trend where people turn the inside of their fridge into a whimsical display.

From stone fruits to sticky toffee and chocolate, these comforting recipes are perfect for autumnal cooking.

The flour in the topping helps bind the seeds, givinga fantastically textured crunch.You can, of course, use wheat flourif there’s no need for the puddingto be gluten-free.

A winning combination of sweet onions and tangy cheese, jazzed up with a herby sauce. This centrepiece is sure to wow!

A light and fragrant south Indian-style curry, perfect for a warm summer’s evening.

Gochujang is a spicy and slightly sweet red paste popular in Korean cooking. If you can’t find it, you can substitute it here for sriracha.

You’ve probably heard of tartiflette, but what about croziflette? It’s a classic from the French Alps, made with buckwheat pasta. Look for ‘crozets au sarrasin’ – we bought ours online from Europa Food XB.

Don’t be intimidated about cooking a whole fish – it’s remarkably easy and helps keep it moist. It’s also easy to serve, as the bones should come away cleanly. If you prefer, you can remove the head before cooking.

We’ve used a fresh mozzarella ball, as it goes on after the base is cooked, so won’t make it soggy. Plus, it beautifully complements the fresh tomato sauce.

One sip and you’ll be transported to white sandy beaches and blazing sunshine.

Incredibly easy to make, these cookies contain spelt flour combined with honey to create a lovely soft texture that’s deliciously moreish. They’re wonderful eaten just warm.

Light, fruity and super smooth, this cheesecake can be made ahead – great if you’re cooking for guests. The roasting tin of water in the oven helps to prevent any cracks appearing on the surface.

If you don’t have any leftover sprouts, you could use cooked kale instead.

This is the perfect get-ahead dessert to impress your guests with, and it has a deliciously tempting gooey middle every time.

Based on the classic dessert created by French chef Auguste Escoffier, this fruity cake brings out the best of both the peach and raspberry flavours. This cake is easy to make gluten-free, simply use a suitable self-raising flour.

This bright chickpea dish looks as delicious as it tastes. A simple, fresh side to compliment any roast, or top with some of your favourite cheese and serve with crusty bread to make it into a main.

Nothing says summer like a spritz at cocktail hour, get inspired with our selection.

Sweet honey perfectly offsets salty, spicy chorizo. This makes for a sophisticated (yet easy) brunch. Top with poached or scrambled eggs for a more substantial meal, if you like.

We’ve gone with 3 steaks for cost, but you can serve a steak per person, if you prefer.

Nopales are a type of cactus popular in Mexican cuisine and have a distinctly mild limey, pickled flavour which work brilliantly in these tacos.

This grown-up flourless chocolate cake uses hazelnuts (rather than the usual almonds) for a luxurious and decadent dessert. Use milk chocolate for a sweeter flavour, if you prefer.

The ear-like shape of orecchiette pasta is perfect for clinging on to sauce, but you can of course use your favourite pasta shape instead.

You could also serve this sticky halloumi on smashed avocado, see GH TIP.

Fruity and zingy, these bright lollies will remind you of sunshine holidays.