Anissa Helou

Two Lebanese dishes are presented with background on their origins: a green bulgur wheat risotto from southern Lebanon and a tahini rice pudding, a Sunni specialty from Beirut. Both recipes include detailed ingredients, preparation steps and serving notes. The dishes are adapted from Anissa Helou’s forthcoming cookbook, published by Bloomsbury.

Chefs and food writers recount their most memorable dishes during the pandemic summer, describing home‑cooked meals, outdoor cooking, takeaways and reopening restaurants. Their stories span from elaborate roasts and ice‑creams to simple salads and rediscovered traditions, highlighting comfort, creativity and resilience during lockdown.

A collection of five biscuit and cookie recipes from various chefs presents techniques and ingredients for salted oat crackers, Korean yakgwa, sweet and salty peanut biscuits, gazelle’s horns, and butter fingers, drawing on global culinary traditions and highlighting each creator’s preferred methods and flavors.

Four Middle Eastern dishes are presented with step-by-step recipes, including Qatari prawn risotto, cannellini beans with dill and eggs, Iranian chicken in walnut and pomegranate sauce, and Turkish lamb dumplings with garlicky yoghurt, highlighting regional spices, techniques and ingredients.

Presents a collection of Middle Eastern recipes, including Turkish stuffed mussels, Lebanese falafel and desserts such as feta and honey cheesecake, chocolate sandwich cookies with tahini cream and fig ice cream. Each recipe includes background from the contributing cooks and detailed preparation steps, showcasing regional culinary traditions and techniques.

A selection of Mediterranean dishes from various cooks features detailed recipes for Spanish baked rice, Andalusian almond soup, Sicilian fried vegetables, squid stuffed with beans and tomatoes, and a Syrian walnut pastry, with each recipe adapted from its original cookbook source.

A collection of international breakfast recipes, including kippers, a toasted mushroom sandwich, congee, ful medames and huevos rancheros, each presented by a noted chef with preparation steps and variations reflecting regional culinary traditions.

Chefs including Angela Hartnett, Jason Atherton, Nuno Mendes, Judy Joo, Olia Hercules, Meera Sodha, Dan Doherty, Karam Sethi and Anissa Helou share a selection of festive small-bite recipes from various culinary traditions, offering detailed ingredients, preparation methods and serving suggestions for holiday grazing.

A selection of five slow‑cooking dishes, including confit duck, short ribs in black sauce, seven‑vegetable couscous, lamb tagine with dates, and pavlova. Each recipe provides ingredients and step‑by‑step preparation guidance, highlighting slow techniques and regional influences from Morocco, Venezuela and New Zealand.

A selection of slow-cooked recipes from several chefs features detailed instructions for preparing venison pie, duck with beans and gremolata, roast pork with baked apples, vegetarian stuffed peppers, and ox cheeks braised with quince. The dishes emphasize long cooking times, rich flavors, and traditional techniques, complemented by brief notes on origins, serving suggestions, and cookbook references.

A selection of quick recipes from Observer Food Monthly highlights fast dishes including pumpkin curry, frikadeller with mushrooms, baked fish with coriander stuffing, pan‑fried John Dory with lentils and chorizo, and dry‑fried prawns. Each chef provides ingredients, preparation steps, and serving guidance aimed at producing flavourful meals in minimal time.

A comprehensive collection of packed‑lunch recipes from several chefs presents a wide range of easy, affordable dishes including breads, spreads, tarts, noodle dishes, dips, flatbreads, salads, soups, stews and sweet bakes. Each contributor offers practical, adaptable ideas designed for portability and convenience, from homemade spelt bread and ricotta to puff‑pastry tarts, noodle salads, Lebanese‑style wraps, vegetable‑based dips and lunchbox‑friendly cookies and cakes.

Five chefs contribute detailed summer salad recipes, including green papaya salad, tabbuleh, two-bean and beetroot leaf salad, potato salad and farro with roasted aubergine. Each recipe provides ingredients, preparation steps and cooking tips drawn from the chefs’ personal techniques and culinary backgrounds.

Eight chefs contribute affordable recipes built from common store‑cupboard staples, offering diverse dishes ranging from pearl barley and tortilla to peanut butter noodles and sardine pilaf. Each cook provides practical guidance for creating satisfying meals using inexpensive ingredients and minimal fresh produce, highlighting flexibility, simplicity and reliable techniques for cooking on a budget.

A comprehensive Christmas advent calendar for food lovers featuring 24 themed entries from chefs and writers, including recipes, drinks guidance, gift ideas, cookbooks, playlists, and practical tips for festive cooking. Each section offers detailed instructions or curated recommendations, spanning homemade sweets, winter drinks, roasting advice, wine buying, freezer standbys, stuffing options, seafood sources, sauces, desserts, table decorations, and creative uses for leftovers.

Recipes for several Egyptian and Middle Eastern dishes are presented, including koshari, fake dolma, white tabbule and Egyptian bread pudding, with detailed ingredients and preparation steps. The dishes highlight regional flavours, vegetarian variations and traditional techniques, with brief notes on sources and culinary influences.

Egyptian street food is explored through a visit to Cairo, where home cook Magda demonstrates traditional methods for preparing koshari, stuffed vegetables and intestines. The narrative contrasts Egyptian techniques with those of neighboring countries, emphasizing the richness of local produce and distinctive seasoning. Cairo’s bustling markets and food stalls illustrate the depth of Egypt’s culinary culture, showing how skilled preparation elevates its cuisine to rival better-known Middle Eastern traditions.

Instructions and ingredients are provided for preparing Persian jewelled rice, including steps for cooking the rice, preparing carrots, orange peel, nuts, barberries and spice mix, layering the components for steaming, and creating a crisp tahdig crust.

A traditional Navarra dish called hands of pork with milk is prepared by simmering salted pig's trotters with vegetables before frying and cooking them in a sweet milk-based sauce. Variations include a cinnamon version and the method yields a rich, thickened sauce suitable for serving as a starter or main course.

Provides a traditional English steak and kidney pudding recipe featuring braising steak, calf kidneys and suet pastry, with detailed preparation and cooking steps sourced from the Nobody Inn in Devon and the book Real Pub Food.