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Byline: Yotam Ottolenghi One-pot or one-pan cooking is great for all sorts of reasons. Not only does it save on the washing-up, but it also leads to really tasty dishes, [...]

Byline: Ravinder Bhogal Fresh and dried seasonal fruits such as quinces, cranberries, figs, apples, pears, raisins, prunes, dates and currants are obvious choices for cakes and pastries, but shouldn't be [...]

Byline: Meera Sodha Kitchari is a mixture of rice and lentils, cooked with usually only a few spices. It is the height of comfort for most Indians, and what most [...]

Byline: Tom Hunt It's estimated by the government waste scheme Wrap that we waste two million turkeys each Christmas. Most of that is likely to be meat left on the [...]

Byline: Meera Sodha This spiced rice pudding can be made well in advance, but if you do so the rice will soak up most, if not all of the milk, [...]

Byline: Thomasina Miers The one downside of cooking at home more is the washing up -- piles of it. This one-pot baked rice neatly avoids too many pans, but is [...]

Byline: Yotam Ottolenghi Rice is one of my main comforts these days, not least because this special grain transports me wherever I want to go -- all from the confines [...]

Byline: Yotam Ottolenghi There's a fuzzy period between Christmas and New Year when no one quite remembers what the date or plan is. Festive gatherings continue, all fuelled by food, [...]

Byline: Yotam Ottolenghi You've found the perfect water-to-rice ratio for making pilaf; your technique is faultless, your execution spot-on. But now you're staring down at a bag of short-grain brown [...]

Byline: Nigel Slater A winter's morning in the kitchen and I am grating lemon zest to fold through a pot of warm rice. There are peppercorns dotted through the rice [...]

Byline: Yotam Ottolenghi My colleague Noor Murad has opened my eyes to a world that is both familiar and a bit exotic. Dishes from her native Bahrain (and the rest [...]

Byline: Anissa Helou Qatari prawn 'risotto' (pictured above) Prep 30min Cook 30min Serves 4-6 400g basmati rice, soaked in 2 litres water with 1 tbsp salt for 30 minutes 60g [...]

Byline: Meera Sodha My family has been picnicking in England since 1972, when they arrived here after being expelled from Uganda by Idi Amin. They bought a campervan, a job [...]

Byline: Meera Sodha My husband is a gifted cook -- he can transform fridge scraps into heavenly meals and cook pasta dishes that nonna would be proud of -- but [...]

Byline: Yotam Ottolenghi When I was growing up in Jerusalem, just about everything that could be stuffed was stuffed. Vine leaves were rolled round a mixture of rice and meat, [...]

Byline: Yotam Ottolenghi Inever understood why people are intimidated by cooking rice -- until I started reading up on it. The more you read, the more you learn how many [...]

Byline: Yotam Ottolenghi Few ingredients turn out so marvellously delicious as rice cooked using the absorption method. Please excuse the cheffy, technical term, but it does best describe what is [...]

Byline: Yotam Ottolenghi Few ingredients turn out so marvellously delicious as rice cooked using the absorption method. Please excuse the cheffy, technical term, but it does best describe what is [...]

Byline: Eve O'Sullivan The addition of a few spices, spoonfuls of sugar or a pinch of salt transforms milk -- the ultimate fridge staple -- into something much more interesting, [...]

Byline: Eve O'Sullivan The addition of a few spices, spoonfuls of sugar or a pinch of salt transforms milk - the ultimate fridge staple - into something interesting, elegant and [...]

Byline: James Ramsden Turkey fattee Fattee is a Lebanese dish of layered crisp pitta bread, rice, chilli sauce, garlic, yoghurt, herbs... need I go on? Serves 6 For the chilli [...]

Byline: James Ramsden TURKEY FATTEE Fattee is a Lebanese dish of layered crisp pitta bread, rice, chilli sauce, garlic, yoghurt, herbs. . . need I go on? SERVES 6 For [...]

1 MAZESUSHI (ON THE COVER) Mixed, or deconstructed sushi, with all the flavour of its perfectly formed cousin, but none of the fussy assemblage. Use the leftover dashi (fish stock) [...]

Byline: Karam Sethi Throughout India, and regardless of class or wealth, every family is united by the fact that rice is at the centre of their meals. In the UK, [...]

Byline: Jane Horn With a box of eggs, some milk, lemons, garlic, plus a few other well-chosen fresh, canned and frozen ingredients on hand, the world is your one-pot and [...]

1 JEWELLED RICE (MORASA PULAO) (ON THE COVER) This has to be the most stunning of Iran's famous range of pulaos, or rice dishes. It is the stuff of banquets [...]

Byline: Helen Ingredients 1 chicken, preferably free-range, about 1.75kg 375ml soy sauce 375ml cold water 5-10 sections (whole stars) of star anise 2.5cm ginger root, peeled and sliced 5-10 garlic [...]

Byline: Felicity Cloake Ingredients Serves 4 450g basmati rice 500g smoked haddock 120g butter 1 large onion, finely chopped 1 green chilli, deseeded and cut into thin rings 2 crushed [...]

Byline: Felicity Cloake Although in British restaurants, we tend to hoof fried rice down as a side dish, it can comfortably serve as an entire dinner, especially if you throw [...]

Byline: Yotam Ottolenghi I've loaded this with flavours, so it could easily stand on its own. It looks the (festive) part, too. Serves six. 50g wild rice 2 tbsp olive [...]

Serves four to six. 2 large eggs 1 tsp kosher salt Powdered ginger, to taste Powdered coriander, to taste Garlic powder, to taste 1 tsp fresh ground black pepper, or [...]

Byline: Yotam Ottolenghi My version of a combination I was introduced to by an Iranian cook, Tessa Katz. Serve with stewed green beans and yoghurt. Serves six. 3/4 tsp saffron [...]

Byline: Jane Baxter A top summer lunch. Serves four. 1 onion, finely chopped 1 pinch saffron 2 tbsp olive oil 1/2 tsp ground fennel seeds 2 cloves garlic, crushed 1 [...]

Byline: Yotam Ottolenghi This quick stew of fresh seasonal vegetables is comfort personified, particularly served with the cheesy rice. The health-conscious can swap the rice for pearl barley or spelt, [...]