This could be the recipe you need to convert all sprout sceptics. It combines two of my favourite ingredients: brussels and bacon. I make extra so I can turn leftovers into bubble and squeak for Boxin

I cannot overemphasise how utterly sublime Brussels sprouts cooked this way taste: the leaves charred and crisp, then tumbled in a sticky sweet-and-sour sauce of mashed dates and balsamic vinegar… the

SERVES 2 PREP 5 mins COOK 25 mins EASY 20g walnut pieces1 tsp rapeseed oil2 slim leeks (about 170g), well washedand thinly sliced175g wholemeal penne2 garlic cloves, finely grated160g baby spinach40g

Long and lazy brunches add the comfort factor to winter weekends and give festive guests an indulgent wake-up call. Go on, take it easy…

Long and lazy brunches add the comfort factor to winter weekends and give festive guests an indulgent wake-up call. Go on, take it easy…

Torta salata, or savoury pie, is a mainstay for on-the-go eating in bars in Tuscany and is also served in slices as an aperitivo or as a starter for dinner. I love it as it’s stuffed with aromatic gre