A christmas supper

By Thalia Rhodes Serves 2 | Prep 20 mins FOR THE CARROT TOP PESTO 1 bunch of carrot topsA large handful of flat-leaf parsleyA large handful of coriander5 tbsp olive oil, or any flavourless oil3 tbsp w

By Anna Shepherd Serves 4 | Prep 20 mins | Cook 35 mins 3 tbsp mild olive oil2 onions, finely chopped1 celery stick, finely chopped, leaves (if any) reserved2 green chillies, finely chopped2 cloves of

For one of the easiest soups of all, cook split red lentils with veg and spices until sublime in texture. The flavours are inspired by Turkish cuisine, including the serving suggestion of dried mint,

Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as

By James Walters Serves 4 | Prep 30 mins plus soaking | Cook 15 mins 175g wholegrain green wheat freekeh 2 tsp Maldon sea salt 8 tbsp extra-virgin olive oil 2 celery sticks, diced, leaves reserved and

Delicious, nutrient-dense, make-ahead meals designed to be prepped in bulk and reheated when you need them so you can maximise your fuelling and minimise your kitchen time