Forget the underpowered, ready-made offerings of food chains: these vibrant mixes are bursting with fruit and notes of florals, citrus and spice

Most of our experiences with fruit salad are dull: stra…

Three ways with summer’s versatile vegetable: as a simple meal, a deliciously moist loaf and a South Asian achaar to spice up any cheese sandwich

Courgettes don’t have to be boring, thanks to their sh…

A three-course, south Asian feast: spicy coconut dal, a cheesy toastie with a knockout pickle, and a fudgy, spicy halva cake to finish

Public institutions, from hospitals to museums, are the most inte…

Savoury, sour, funky and spicy – it’s no wonder there are multiple uses for a lime pickle

I’m obsessed with lime pickle. It’s savoury, sour, funky, spicy and full of bold personality that enlivens any…

Heaven in a bowl: sweet-and-sour peanut with pasta, Burmese noodle soup with coconut, noodles and myriad garnishes, and an easy and flavourful dumpling soup

One of the best things for lifting deflated…

Use nuts to give heft to salsa, toasty flavour to lasagne or as a gluten-free alternative to breadcrumbs

I always keep a stash of nuts in my kitchen cupboard. I scatter them, roughly chopped, over my …

Three ways to use naturally sweet corn to elevate a dish: charred with a spicy prawn spaghetti, creamed in a cacio e pepe, and in a fiery croqueta filling

Sweetcorn is saturated with nostalgia and the…

Chinese-style sweet-and-sour pork with plums, chicken wings with plum ketchup and a chai creme caramel with tea-poached plums

There’s a windfall of delicious plums to be gathered in gardens and pick-y…

Put aside the mayo and make these spicy riffs on the classic summer salad: chaat and yoghurt, spicy peanut butter, and baked chips with whipped tofu

We are a family of potato lovers, so a summer salad…

Give it a squish to remove the moisture, then hard-fry in a robust coating – these are among the solutions our expert culinary panel suggests to achieving addictively crisp tofu

I want to like tofu, b…