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.

When not in season, replace the fresh berries with frozen to make these refreshing lollies.

This airy pink mousse is a wonderfully light end to a summery meal. Basil and strawberry are a match made in heaven.

We’ve adapted this fruity cocktail into a jam you can spread on your morning toast, or layer in a bake. The rum works wonderfully with the strawberries (and doesn’t make it taste overly boozy).

A lively, fresh salsa you’ll want on the table all summer long. If you can’t find fresh jalapeńo chillies, use a red or green one instead.

This speedy supper is inspired by a Chinese dish called You Po Che Mian, which is made by pouring hot oil over aromatics such as garlic, chilli and Szechuan pepper for a satisfying sizzle experience.

We’ve strained the passionfruit juice here for a more professional look, but you can keep the pips in if you prefer for some texture.

You can use any packet of instant ramen noodles here, looking out for supermarket own brands as they are usually cheaper. If you have it in the cupboard, add 1 teaspoon sesame oil to the dressing for an extra boost of flavour.

Crispy-based dumplings with a trendy cucumber salad. Gyoza wrappers can be found in any Chinese supermarket or try farmdrop.com

Traditionally a shawarma consists of layers of meat cooked on a spit. We’ve fried the oyster mushrooms here before layering on sticks to give them extra flavour and texture. The marinade enhances their delicious umami flavour.

These five-ingredient pancakes are super simple to make and are packed full of flavour and nutrition.

Literally translating to tuna and bean salad, this simple dish has loads of flavour thanks to the nutty aduki beans we've used.

We've used amaranth which is an ancient grain, combined with oats for a hearty texture. Topped with pickled veg, a crispy fried egg and a drizzle of chilli oil, this beats toast any day!

If you can’t find broccoli rabe, try using cavolo nero, spinach or Tenderstem broccoli instead.

A classic white pie sauce topped with crispy breadcrumbs makes for ultimate comfort food. We’ve added Stilton to the topping to use up leftovers, but you can leave it out if you prefer.

This turkey chilli would also be delicious served in tortilla wraps. If you can’t find black eyed beans, use black, kidney or pinto beans instead.

Gochujang paste has a complex sweet, savoury and spicy flavour, making it an ideal base for a simple stir-fry.

We’ve swapped the classic pancakes for bao buns in this Chinese-inspired recipe. Check brands to make sure they are suitable for vegans, if needed.

Grating the tofu allows it to crisp up in the pan quickly, while the mushrooms and spices give it a meaty flavour reminiscent of chorizo.

These pancakes take a bit of practice to get right, but once you’ve got the technique they’re incredibly light and fluffy and definitely worth the effort! The sweet passion fruit coulis goes perfectly with tangy Greek yogurt.

The moreish filling tastes just like a Kinder Bueno bar. Coupled with a Swiss meringue buttercream, this elegant dessert is guaranteed to impress.

These sweet and salty savoury baklava bites are sure to intrigue and wow.

Any leftover stale panettone makes for stellar French toast or bread-and-butter pudding.

If you have it, a drizzle of truffle oil over the mushrooms just before serving would make a luxurious addition.

This is a real visual centrepiece, full of seasonal vegetables, with a protein boost from the tofu.

Roasting with a sprinkle of cheese brings a crispy texture to the cabbage that makes you question why you eat it any other way!

Full of flavour and easier than they look as we’ve used ready-rolled shortcrust pastry rather than making an authentic Levantine dough.

This stunning mocktail with herbal notes tastes as good as it looks. For a boozy hit, you can add 25ml gin per cocktail.

These make great gifts for a chocolate lover; simply stir into a mug of warm milk. We’ve given some flavour ideas below, but you could tailor them to whoever you're gifting to - try their favorite chocolate biscuits

Father Christmas’s favourite treats are combined in this delicious fudge. Perfect to gift or hang in little red bags.

We’ve veganised these moreish treats to make them suitable for everyone. So pretty when packaged into cellophane bags, tins or jars.

If you can’t find frozen blackcurrants, look for bags of frozen black forest fruits as they will usually contain them. You can either pick through the bag for the blackcurrants, or use the mix as is (but the final liqueur will likely end up a little sweeter).

The syrupy sloe gin adds a rich and fruity flavour to this classic crumble combination.