Rukmini Iyer’s quick and easy recipe for soy and peanut trout with smashed cucumber, radishes and beans | Quick and easy

This lemon cake will whack up the wow factor, while the filling and topping are a lot less fiddly and involved than they at first appearWhen I’m entertaining, I like a dessert that’s going to brin | Cake, Food, Dessert, Fruit, Baking, Nuts and seeds

Ali Slagle’s chickpea noodle soup is soothing, satisfying and built on pantry staples (because you’re not going to the store right now).

Cybelle Tondu’s new recipe combines crispy-edged chicken cutlets with tender lettuce, sweet peas, salty prosciutto and a buttery pan sauce.

Courgette and chickpea flour fritter-pancakes that take inspiration from both the Renaissance and the modern TikTok ageLike millions of people all over the world, ideas are often planted in my head by | Food, Italian food and drink, Baking, Vegetables, Main course, Side dishes

A waste-saving, resourceful and powerfully flavoured broth featuring coriander, garlic and old breadToday’s punchy and bright-green garlic and coriander soup is an intriguing Portuguese way to use u | Food, Food waste, Environment, Soup, Bread, Vegetables, Portuguese food and drink

Two light and luscious noodle bowls that you can knock together in a jiffyAt this time of year, I find myself swaying towards lighter meals and bolder flavours, and especially recipes that include a t | Chinese food and drink, Noodles, Food, Main course, Fish, Vegetables, Herbs and spices, Sauces and gravies, Seafood

Did you even know there is a black cardamom? And white and red ones, too? And that some are good for sweet recipes and others for curries? Our top cooks have all the spicy smartsWhat’s the differenc | Herbs and spices, Chefs, Food

A hearty and creamy fennel, lemon and pecorino bake, and a herby pea and courgette pasta salad that works as a side or mainTo the northern eye, attuned as it is to the muted and russet tones of our in | Spring food and drink, Italian food and drink, Salad, Food, Side dishes, Vegetables, Cheese, Pasta, Fruit, Main course

Crispy halloumi, specifically, nestled into blistered cherry tomatoes and velvety white beans for a speedy one-pan supper.

Those deep divots are all the better for holding salted butter and maple syrup.

It’s Ina Garten. It’s a roast chicken. It’s perfect.

A lively, Spanish-inspired Sunday lunch alternative with a fresh, herby sauce to offest the richness of slow-roasted porkThere’s something about its perfect balance of crunch and tenderness that mak | Spanish food and drink, Main course, Food, Sauces and gravies, Pork, Meat, Vegetables

Sweet, gooey soft cheese cased in flaky pastry is a cheese-lover’s delight. Serve with a pear and leaf salad for a weekend lunchImagine a cheeseboard in a tart, but one you can have as a main course | Vegetables, Food, Vegetarian food and drink, Pie, Baking, Cheese, Pastry, Main course

Kay Chun’s new recipe for braised pork with leeks is homey simplicity, a perfect complement to buttered noodles and a glass of light pinot noir.

Mix season’s best rhubarb with peppercorns and hibiscus to make a sharp cordial that’s perfect for shaking up with gin and iceLike our food menu, our drinks list seeks to minimise wastage while at | Cocktails, Spirits, Food, Fruit

Thanks to milk, cool coconut and a luxuriant glaze, these little green tea-laced cakes are a bit moister than your average madeleineDelicate, shell-shaped madeleines are always irresistible, but their | Food, Baking, Cake, Snacks, Dessert, Eggs, Tea

“You know it’s good when everyone crowds around the sheet pan after dinner to scrape up whatever sauce got left behind with their fingers!”

Kay Chun’s recipe is simple and brilliant, with an easy homemade salsa that simmers into the ranchero sauce, seasons the refried beans and tops the whole affair.