LYDIA GERRATT

I have gained access (via my brother and his Polish girlfriend) to an amazing supply of dried wild porcini mushrooms, grown in a Polish forest close to the U...

This is such a good way to cook fish - it’s all about the technique of cooking rather than a complicated recipe. It’s definitely one you need in your arsenal...

Every time I go to Maroush, a family run Lebanese restaurant in London, I always include an order of garlic sauce. It is the very best pairing for charcoal g...

The best thing about this soup is its intense savoury flavour; it gets better and better with each ingredient and is definitely one to keep for eating the da...

This is one of those pasta sauces that you need to have in your recipe arsenal. It’s bloody brilliant. How can it taste so ridiculously good when it only h...

My Chinese mother-in-law made this beautifully fragrant sea bass for me (among a feast of many dishes squished on her dining table) when I was pregnant with ...

Faširane šnicle remind me of week night dinners, squashed around my parent’s kitchen table with my sisters and brother, grabbing as much food onto our plates...

I WANT to eat heavenly flavours during the summer. This recipe has got to be one of the most delicious ways to eat a lot of peas……with creamy soft feta, fre...

Slow baked aubergines in a rich tomato sauce with a hint of cinnamon, eaten with full fat Greek yoghurt and Turkish bread is the best dinner. Frying the aube...

Can you imagine what big chunks of crusty white bread taste like after they have been roasted under a chicken for 50 minutes while soaking up all the flavour...

Hot, foaming chilli butter poured over poached eggs, sitting in a well of garlic yoghurt is Çilbir (Turkish eggs). There is something very delicious and trul...

You need this recipe in your life. It takes minutes to cook and the flavours and texture are so satisfying that you’ll feel that contented happiness from th...

Move aside food glitterati, this is one seriously seasonal winter salad. All the ingredients are at their peak when it’s freezing outside. This is the only ...

I am a lentil convert. I have been dragged kicking and screaming to the world of lentils. My prejudice about them has been long and deep as I found them to ...

Who loves pancakes? ‘ME’ that’s what my boys scream back when I ask what they want for breakfast at the weekend. My favourite is flavoured with some sugar an...

Mussels are dominant enough in flavour to be able to take on the powerfully fragrant Thai green curry aromatics and make one of the tastiest mussel dishes I ...

This recipe is why I love hanging out with all the foodies on Instagram. Most of the people I follow are not celebrity chefs, but food lovers from all aroun...

The taste and baking aromas of apple strudel is my childhood. My mother, who originated from Montenegro, makes apple strudel in the Balkan style, we add waln...

If you love that dense savoury umami flavour you get from prawns, then I urge you to make this dish. Satisfying is an understatement. The key ingredient is ...

This is a Hong Kong noodle dish that my husband (who is Chinese, so you know this recipe is the real thing!) taught me. It’s one of those dishes that is hug...