Philip Khoury’s BAKES ARE SO DECEPTIVELY BUTTER-SOFT THAT YOU’D BE FORGIVEN FOR FORGETTING THEY’RE PLANT-BASED

Enjoy a relaxed weekend feast with these delicious dishes that can be prepared ahead of time, and simply warmed up when you’re ready to serve

Pearl barley creates robust, nutty texture and, while it takes longer to cook than rice, it’s worth the effort. Dairy adds richness – we’ve gone for a triple hit with brown butter, mascarpone and goat

From the sweet to the spectacular, Helen Goh’s irresistible bakes are happiness in a tin

A moreish flavour combination of coconut, ginger and green chilli with toasty-herby za’atar. If you have leftover quinoa, try it baked in baby aubergines, whole roasted onions or even whole mild chill

TO PREP 10 mins TO COOK 40 mins SERVES 4 YOU WILL NEED ✔ 500g orzo ✔ 2 echalion shallots, sliced ✔ 2 cloves garlic, peeled and finely chopped ✔ 1 bunch of dill ✔ ¼ lemon, juice ✔ 1 tbsp dried mint ✔ 5