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 Joanne Lee MolinaroServes 4 | Prep 15 mins | Cook 20 mins 1½ tsp extra-virgin olive oil1½ tsp toasted sesame oil2 tbsp gochugaru2 large (or 4 medium) fresh shiitake mushrooms, sliced½ a yellow onio

You can’t hurry these flavour-packed soups and stews for a hearty winter supper. This is calm cooking for a restorative start to the new year

Need midweek meal inspiration? These recipes have a little something for everyone, and are ready in 60 minutes or less

LEISURE

This is how to make my favourite Shanghai sheng jian baos – they’re totally worth the time and effort, so juicy and delicious. I did the half-yeasted version, which means it doesn’t fully double in si