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Byline: Mark Hix, Recipe Writer of the Year There are now some excellent UK producers of both feta and halloumi, so keep an eye out for them. Halloumi is a [...]

Byline: Mark Hix, Recipe Writer of the Year I've been serving this dish in various forms at my restaurants for years. It started with tomatoes, anchovies and olive oil, but [...]

Byline: Melissa Hemsley Mexican-inspired, with all the flavours of a great taco (you could even top this soup with tortilla chips for extra taco vibes). It's so quick and easy, [...]

Byline: Melissa Hemsley An easy effortless traybake inspired by late summer holidays to the south of France. Kale and lentils are often promoted as being so good for us but [...]

Byline: Diana Henry, The Telegraph's award-winning cookery writer It's hard to shift notions about food that you acquire as a child. Despite living on the coast, my family regarded prawns [...]

Byline: Georgina Hayden I call this ladenia smash; ladenia is a rectangular olive-oil flatbread, a bit like a focaccia, from the Cycladic island of Kimolos, and traditionally a jammy tomato [...]

Byline: Ed Smith Just one baking tray, but one that's absolutely packed with flavour. These tacos are perfect for a relatively speedy convivial meal. Bring the end result and the [...]

Byline: Silvana Franco This recipe uses ciabatta and classic pizza toppings for a delicious, Italian-inspired hot sandwich. A panini press compresses the bread as it cooks for a beautifully crusty [...]

Byline: Sam Rice The main event here is iron, but this 'supercharged' salad also contains vitamins A, C, E and K, calcium, magnesium and zinc. It can be easy to [...]

Byline: Mark Hix If, like me, you haven't quite mastered the art of growing multiple varieties of tomato, and you end up with lots of under-ripe ones (firm and slightly [...]

Byline: Mark Hix You might recognise this dish: it was on the menu at Le Caprice 30-odd years ago when I was head chef there. I still make it today [...]

Byline: Silvana Franco Traybakes are an effortless way to prepare a whole meal in just one pan. This simple dish is made with classic Mediterranean vegetables roasted with garlic, lemon, [...]

Byline: Diana Henry, The Telegraph's award-winning cookery writer Aguachile is 'fire water', a blend of chillies and lime used in Mexican cooking, but this version is made with passion fruit. [...]

Byline: Eleanor Steafel I have become obsessed with making a version of this vinegary warm bread concoction lately. The principle is the same every time -- take slightly old bread, [...]

Byline: Diana Henry, The Telegraph's award-winning cookery writer This also works with scallops or squid instead of prawns, and you could use roast cherry tomatoes or fried chunks of aubergine [...]

Byline: James Strawbridge If you're short on time midweek, then this fish supper is a simple go-to meal that doesn't disappoint. Timings Prep time: 5 minutes Cooking time: 15 minutes [...]

Byline: Eleanor Steafel I love the way a simple one-pot braised chicken can carry you through the year, with little tweaks hinting at the season -- a handful of chestnut [...]

Byline: Diana Henry, The Telegraph's award-winning cookery writer Twice-baked potatoes -- made with regular rather than sweet potatoes -- was the first thing I learnt to make in domestic science [...]

Byline: Diana Henry, The Telegraph's award-winning cookery writer The oven does all the work in this recipe, so it makes an excellent vegetarian dinner after a busy day. It's quick [...]

Byline: Stephen Harris, chef and owner of The Sportsman, Seasalter Many locals claim that ragù from Bologna should only be served with pasta made with eggs such as tagliatelle or [...]

Byline: Angela Hartnett Elevate your roast potatoes with this recipe -- throw in artichokes and cherry tomatoes and season with lemon and basil. This is a great vegetable dish to [...]

Byline: Diana Henry, The Telegraph's award-winning cookery writer I love prawns but, as they cook so quickly, I'd never used them in a tray-bake supper before. In this dish, you [...]

Byline: Diana Henry, The Telegraph's award-winning cookery writer An autumnal dish of chunky butternut squash and fried aubergine with capers and green olives, served with creamy burrata. Timings Prep time: [...]

Byline: Clodagh McKenna and Georgina Hayden and Olia Hercules and Zoe Alakija Was there ever a more versatile tin than one which contains tomatoes? They're the base of so many [...]

It's all gone a bit Little Shop of Horrors on my roof terrace. The tomato plants are taking over, and to be honest, I don't really know what I'm doing [...]

Salsa gazpacho Nothing beats a cool, refreshing gazpacho on a summer's day. This version combines the fresh and vibrant flavours of salsa, with coriander and lime bringing fragrance and zing. [...]

SERVES four INGREDIENTS 1 medium onion 1 medium swede 2 medium carrots 1 medium celeriac 15g dried ceps 6 cherry tomatoes, halved 2 sprigs of thyme 2 tbsp olive oil [...]

Byline: Diana Henry, The Telegraph's award-winning cookery writer This is what I make when I have a load of cherry tomatoes that are slightly sagging -- or a bit insipid [...]

Byline: Katy Beskow Frozen edamame beans are available from many large supermarkets. They are very versatile, so keep a handy bag in the freezer. Garlic, lemon, and chives season edamame [...]

Byline: Megan Hallett and Nicole Jardim While pancake stacks and sweet bowls of porridge are all well and good, there is a lot to be said for a decent full [...]

Byline: Elly Pear This super-easy, quick traybake is equally good eaten cold as it is hot, so is fab in lunchboxes. It's also an excellent make-ahead dish as it both [...]

Byline: Stephen Harris, chef and owner of The Sportsman, Seasalter I use cherry tomatoes for their concentrated flavour; they are augmented by a few ingredients that you are likely to [...]

Byline: Heather Thomas This is made without eggs or dairy products and the delicious vegetable and tofu filling is encased in crisp filo pastry. Prep time: 30 minutes | Cooking [...]

Byline: Signe Johansen Gazpacho is the perfect refresher on a hot summer's day or evening. Given how many greens are in this version I like to think of it as [...]

Byline: Pip Spence The marriage of a cooked breakfast with buttery filo pastry is a very good one. Baked eggs are a weekend favourite and pre-baked filo makes the perfect [...]

Byline: Angela Hartnett Angel hair pasta (also known as capellini or capelli d'Angelo) is essentially really thin spaghetti. Get it in and out of the water quickly, so it doesn't [...]

Byline: Angela Hartnett SERVES Four INGREDIENTS 2 tsp olive oil 1 small head of fennel, finely diced 1 small white onion, finely diced 2 cloves of garlic, finely chopped 1/2 [...]

Byline: Genevieve Taylor The trick to these spiced skewers is to cook the aubergine and tomato separately, as they have different cooking times. In edible terms, there is little worse [...]

Byline: Sue Quinn This is one of the best ways to cook salmon fillets -- pretty much steamed, with just a few aromatics and vegetables. The green sauce is intense [...]

Byline: Angela Hartnett SERVES Four INGREDIENTS 2 punnets cherry tomatoes, all cut in half 1 large bulb of fennel, sliced about 1/2 cm thick Zest and juice of 1 lemon [...]

Byline: Isaac Carew There are so many other great elements in this dish that I don't think you really need to use sausages, but small chipolatas would work brilliantly. SERVES [...]

Byline: Angela Hartnett This is a great vegetable dish to serve alongside roast lamb. Prep time: 30 minutes | Cooking time: 40 minutes SERVES Six as a side INGREDIENTS 2 [...]

SERVES four INGREDIENTS 4 fillets of sea trout, skin on, each about 200g in weight Vegetable oil, for frying 4 small bunches of cherry tomatoes on the vine 4 tbsp [...]

Byline: Peter Miller Skinny asparagus with tomatoes and chilli SERVES four INGREDIENTS 455g skinny asparagus, trimmed, soaked and drained (as per the method, top right) 2 tbsp extra-virgin olive oil [...]

For the pasta 250g '00' flour, plus more for dusting 2 whole eggs and 4 yolks For the tomato sauce 1 onion, finely chopped 1 carrot, finely chopped 2 sticks [...]

Chilli beef Serves four 700g ground or mince beef 1 tbsp neutral oil 1 large onion, finely chopped 1 large carrot, finely chopped 3 sticks celery, finely chopped 1 fresh [...]

Byline: Stephen Harris, Cookery Writer of the Year SERVES 4 INGREDIENTS 700g ground or mince beef 1 tbsp neutral oil 1 large onion, finely chopped 1 large carrot, finely chopped [...]

Byline: Stephen Harris, Cookery Writer of the Year SERVES Four INGREDIENTS For the mackerel: 1 dessert spoon of miso 1 dessert spoon of sake 1 dessert spoon of water 4 [...]

Byline: Xanthe Clay The chilli sauce is optional, but often popular with even small children. SERVES Makes four little cupfuls or two bowlfuls INGREDIENTS 1 tbsp butter 1 clove garlic [...]

Byline: Deliciously Ella SERVES 2 INGREDIENTS 2 avocados 1 clove garlic, grated 100g sun-dried tomatoes, drained of most of their oil and roughly chopped 1 tsp dried oregano 100g pine [...]