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

LONDON’S LEADING CHEFS AND RESTAURANTS SHARE THEIR YULETIDE RECIPES TO BE ENJOYED IN THE COMFORT OF YOUR OWN HOME, FROM SWEET TO SAVOURY AND IN BETWEEN

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

YOU WILL NEED ✔ 1 tbsp olive oil ✔ 1 large onion, finely chopped ✔ 3 garlic cloves, crushed ✔ 3 tbsp sundried tomato paste ✔ 2 tbsp chipotle paste ✔ 1 x 400g tins chopped tomatoes ✔ 2 x 400g tins blac

Make hearty dishes for hungry Twixmas guests with Alison Roman’s smart storecupboard recipes