By Riverford (riverford.co.uk) Serves 2 | Prep 10 mins | Cook 20 mins 1 tin of chickpeas, drained2 tbsp harissa paste1 red onion, roughly chopped8 dried apricots, roughly choppedJuice of 1 lemon, divi

Rethink the possibilities for dinner by stocking up on these hero ingredients:

SERVES 4 | PREP 10 MINS | COOK 25 MINS | EASY 2 tbsp olive oil225g halloumi, coarsely grated150g brussels sprouts, thinly sliced1 tsp ras el hanout100g swiss chard, stems roughly chopped, leaves shred

By Christina Soteriou Serves 4 | Prep 20 mins | Cook 40 mins 1 large butternut squash2 × 400g tins of chickpeas4 tbsp cumin seeds2 tbsp fennel seeds2 tbsp yellow mustard seeds2 tsp coriander seeds2 ts

VFL regular Katy is an author, food writer, cookery tutor and recipe developer. She has a passion for seasonal ingredients, vibrant food and fuss-free home cooking. Pickled vegetables such as red onio

For a while we collectively shunned carbs, then we rediscovered them via sourdough topped with smashed avocado. We’ve been on journeys through low-fat, keto and fasting over the years, immersed in a c