World foods chinese

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

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

pasta canned fish peanut butter rice jarred beans Dried pasta is a stalwart of the storecupboard, and at this time of year, you’re likely to have some cabbage and sausages in the fridge as well. Here’

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

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

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