Georgina Hayden’s recipe for spring onion flatbreads with smoked salmon

A melt-in-the-mouth dish of fried tenderised chicken in a mushroom and sweet wine sauceThe term escalope is borrowed from the old French escalope, meaning “shell or carapace”, which is likely to b | Food, Italian food and drink, Chicken, Meat, Vegetables, Wine, Main course

Leftover cooked lamb is ideal for hard frying, stuffing into tacos and topping with salsaIf you’re anything like me, you love a big roast dinner on Sundays. A joint of meat is a magnificent offering | Food, Food waste, Environment, Meat, Lamb, Mexican food and drink, Main course

A simple, fragrant, restorative soup, plus a chickeny twist on the classic Indonesian-Malay aromatic ‘dry’ curryComfort food means different things to different people, and today’s recipes are w | Food, Malaysian food and drink, Curry, Main course, Soup, Tomatoes, Starter, Chicken, Vegetables

Orzo pasta with seeded pea pesto: spring on a plate, and a good option for the kids, tooThis dish manages to be simultaneously spring-like and comforting, thanks to the intense flavour from the pea pe | Food, Main course, Spring food and drink, Vegetables, Pasta, Cheese, Nuts and seeds

Basic but beautiful, and very easy, it’s well worth adding this classic Indian vegetable curry to your regular repertoireDescribed by chef Vivek Singh as “the most common and basic vegetable curry | Curry, Food, Vegetables, Potatoes, Tomatoes, Indian food and drink, Vegan food and drink, Vegetarian food and drink

A colourfully jewelled and relatively faff-free weeknight spring meal inspired by the Camargue region of southern FranceMany moons ago, I went to the Camargue region of southern France, where wild whi | Salad, Rice, Vegetables, Food, Vegetarian food and drink, Beans, pulses and legumes, Main course, Cheese, French food and drink

An intriguing, lemongrass twist on the classic margaritaAt Bar des Prés, Cyril Lignac’s menu of Franco east-Asian flavours translates into our drinks list, which also combines ingredients from far | Cocktails, Spirits, Food, Mexican food and drink

Here’s a showstopper pudding for you: a scooped-out apple shell stuffed with apple souffle and topped with nutsTake souffle to the next level by baking it inside an apple. This retro dessert is easy | Baking, Food, Fruit, Dessert

Our panel of early risers have some sprightly suggestions for a springtime breakfastBreakfast normally means porridge, but what are the alternatives in spring?It’s a truth universally acknowledged t | Chefs, Food, Breakfast, Spring food and drink, Vegetables, Eggs, Beans, pulses and legumes

A light and fresh Indonesian chilli tomato sauce makes a feisty topping for this weeknight dinner that’s ready in about 40 minutesThis is a lovely, fiery variation on my favourite weeknight dinner, | Fish, Food, Seafood, Tomatoes, Main course, Indonesian food and drink

An ancient recipe for a sprightly side dish or salad with an eccentric ingredient combination that surprisingly works a treatI am looking after a pile of cookbooks at the moment. They belonged to the | Italian food and drink, Food, Vegetables, Side dishes, Fish, Seafood, Nuts and seeds, Spring food and drink

Combine classic pasta and a favourite old cake for a spring lunch full of bright colours and vivid flavoursMussels, ribbons of pasta, herbs and cream is a perfect marriage for a spring lunch. I someti | Pasta, Dessert, Food, Life and style

A chocolatey after-dinner Easter treat that treads the line between a cake and a mousse​Rich, dark and squidgy, this cake is very much an after-dinner, rather than an afternoon-tea affair – someth | Baking, Chocolate, Food, Eggs, Cake, Snacks, Dessert

Tequila blitzed with its traditional pineapple juice-based chaser will leave your tastebuds tinglingIn Mexico, it’s traditional to serve a refreshing, alcohol-free chaser with or after tequila – t | Cocktails, Spirits, Food, Mexican food and drink

A bigger, shareable, scoopable panna cotta with biscuity almond shards and a simple lemon syrupPanna cotta is one of those desserts that looks more technical than it really is. But, in fact, it’s pr | Dessert, Food, Tea, Baking, Biscuits, Italian food and drink

This queen of hors d’oeuvres is enjoying a bit of a renaissance right now, so here’s how to make this comeback canapé in nine simple stepsThe deliciously fussy-looking devilled egg and its pal, t | Eggs, Food, Snacks, Starter

A spiced chocolate and hazelnut hot cross bun-inspired pudding with boozy amaretto whipped cream, and apple and rhubarb crumb barsThis easy-to-share crumb bar is inspired by the apple pie at the Polis | Easter, Dessert, Food, Fruit, Chocolate, Baking

Substantial spuds meet juicy fish in this warming suppertime classicPut a deep pan of salted water on to boil. Peel 750g of potatoes, then cut them into large pieces. Cook them in the boiling water un | Fish, Food, Life and style