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New recipes

  • Salvatore Calabrese’s Spicy Fifty.

    Cocktail of the week: Salvatore Calabrese’s spicy fifty – recipe

    One of the top bartender’s greatest inventions, in which chilli spice is cooled with lime and vanilla
  • Peach and burrata bruschetta.

    Peach and burrata bruschetta – recipe

    Paid for by
    This content was paid for by Tesco Finest and produced by the Guardian Labs team.Tesco Finest
  • Ravneet Gill's apple fritters.

    Ravneet Gill’s recipe for grated apple and cinnamon fritters

  • Felicity Cloake's corn chowder.

    How to cook the perfect corn chowder – recipe

  • Anna Berrill's sardine celery salad.

    Store cupboard saviours: how to make the most out of tinned sardines – recipes

  • As moreish as Marmite: Meera Sodha's miso mushrooms on toast.

    Top that! What are the best things to put on toast?

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Make a feast

out of anything

The Guardian's new Feast app brings together thousands of recipes from Yotam Ottolenghi, Meera Sodha, Nigel Slater, Ravneet Gill, Rukmini Iyer and all your other favourite chefs in one place. Discover seasonal collections, smart app features and new recipes added daily.

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Download the Feast app today
Download the Feast app

Store cupboard recipes

  • Catalan-Style Beans and Chorizo Rosie Sykes - Every Last Bite

    Catalan-style beans, green eggs, rhubarb pudding: Rosie Sykes’s essential store-cupboard recipes

  • Cheap and colourful (and gluten-free): Becky Excell's sticky broccoli fried rice.

    Sticky broccoli fried rice and ovenbake risotto: two budget rice recipes

    • Cans with different fish and seafood, opened and closed cans with Saury, mackerel, sprats, sardines, pilchard, squid, tuna, over.

      Tinned fish: your easy meal fix

    • Macaroni, spam and egg in a bowl

      The American canned meat that’s undeniably Asian: four recipes with Spam

    • Chef Rosheen Kaul has created recipes with focusing on one ingredient, Ketchup.

      Australian supermarket tomato sauces tasted and rated – and how to cook with them

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Regulars

  • Butternut squash cooked in olive oil. Dish of baked Butternut squashes ready to eat. Dish of freshly roasted butternut squashes cooked until they are soft, with thyme, bay leaves and olive oil.

    Yotam Ottolenghi
    Ask Ottolenghi: should you cook with extra-virgin olive oil?

    Yes, it does have a lower smoke point than many other oils, but there’s a reason Mediterranean cultures have been cooking with the stuff for millennia
  • Felicity Cloake's corn chowder.

    How to cook the perfect ...
    How to cook the perfect corn chowder – recipe

  • OM Nigel Mograbia Shallots

    Nigel Slater
    Nigel Slater’s recipes for roast shallots with couscous, and lemon cakes

  • The new vegan
    Meera Sodha’s vegan recipe for white cabbage, peanut butter and gochujang noodles

  • The simple fix
    Thomasina Miers’ recipe for grilled nectarine and burrata with pickled onions

  • The sweet spot
    Ravneet Gill’s recipe for grated apple and cinnamon fritters

  • A kitchen in Rome
    Rachel Roddy’s recipe for tomato crumble

Meat

  • Felicity Cloake's dan dan noodles.

    How to make dan dan noodles – recipe

  • Jose Pizarro's lamb pinchos moruno with mojo verde.

    José Pizarro’s recipe for pinchos moruno with mojo verde (lamb skewers with green sauce)

  • Yotam Ottolenghi's soy chicken and mushroom biryani.

    Crisp soy chicken biryani and blackberry rice pudding: Yotam Ottolenghi’s comforting rice recipes

  • Transform a batch-cooked carrot soup into a curry.

    Here’s one I made earlier: six recipes top chefs batch cook at home

  • Meatball pastry puffs and a dip for crisps: Yotam Ottolenghi’s recipes for cooking with kids

  • Kale pakoras and Keralan fried chicken: Khushbu Shah’s Indian-American recipes

  • Tamal Ray’s recipe for pork and tarragon meatballs with lemony leeks

  • Six great summer barbecue recipes: from grilled mussels to chicken – and peach melba

  • Tuck in, chill out: Yotam Ottolenghi’s ultimate comfort food recipes, from one-pot pasta to chocolate fridge cake

  • Ask Ottolenghi: how to roast a chicken (or two)

Baking

  • Benjamina Ebuehi's plum brown butter cake.

    Benjamina Ebuehi’s plum and brown butter cake recipe

  • Edd Kimber's apple cider doughnut cookies.

    Apple doughnuts and pumpkin snickerdoodles: Edd Kimber’s cookie recipes

    • Ravneet Gill's blackberry parfait.

      Ravneet Gill’s blackberry parfait with thyme shortbreads – recipe

    • Felicity Cloake's blueberry pie.

      How to make the perfect blueberry pie – recipe

    • Unruly Pig's risotto of crab, sweetcorn and chilli. (Dave Wall chef)

      Crab and corn risotto and fig tarte tatin: the Unruly Pig’s late summer gastropub treats

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Vegetarian

  • Felicity Cloake's vegetarian scotch egg.

    How to make vegetarian scotch eggs – recipe

  • OFM Nigel Tomato DPS Nigel Slater Observer Food Monthly OFM August 2024

    Nigel Slater’s summer tomato recipes to enrich the soul

    • Nigel Slater’s recipe for courgettes, lemon and ricotta

    • Nigel Slater’s recipes for summer green vegetable curry and summer fruits in raspberry and elderflower

    • Bostana salatası – orchard salad with pomegranate molasses recipe by Özlem Warren

    • Yotam Ottolenghi’s recipe for beef tomato carpaccio with spring onion and ginger salsa

    • Caponata-style salad recipe by Georgia Levy

    • Mango chow recipe by Marie Mitchell

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Desserts

  • OM Nigel Peaches Fruit compote

    Nigel Slater’s recipe for peaches, fruit syrup

    Fish & seafood

    • Yotam Ottolenghi's mackerel and zaatar linguine with lime.

      Yotam Ottolenghi’s tinned fish recipes for students

    • Topview of a stirfry of asparagus, prawns and macadamia in a bowl, with a side of rice.

      Speedy, silky and saucy: Alice Zaslavsky’s prawn, macadamia and asparagus stir-fry – recipe

      With a little ‘velveting’, the cookbook author serves up a spring winner that’s versatile enough to make year-round
    • Rukmini Iyer's hot and sour noodle soup with tamarind and prawns.

      Rukmini Iyer’s quick and easy hot and sour noodle soup with tamarind and prawns – recipe

      Just the right balance of fragrant herbs and sour tamarind, with a tickle of spice: a lovely light lunch or dinner
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    Starters

    • Meera Sodha's sweet potato falafel with harissa mayo and pickled cabbage.

      Vegan sweet potato falafel with harissa mayo and pickled cabbage – recipe

    • Meera Sodha's creamy spicy courgette and tomato pasta.

      Meera Sodha’s vegan recipe for creamy, spicy courgette and tomato pasta

    • Rachel Roddy's pasta alla checca – pasta with a raw tomato, mozzarella, herb and olive sauce.

      Rachel Roddy’s recipe for pasta with a raw tomato, mozzarella, herb and olive sauce

    • José Pizarro's warm green bean salad with crispy jamón and mahón.

      José Pizarro’s recipe for warm green bean salad with crispy jamón and mahon

    Main course

    • Felicity Cloake's timballo.

      How to make timballo – recipe

      • Thomasina Miers' late summer sausage and pea cassoulet with gremolata crumb and butter leaf salad with burnt lemon and tarragon dressing.

        Thomasina Miers’ late-summer sausage and pea cassoulet with a butter leaf salad – recipes

      • Rachel Roddy's baked chicken thighs with tomatoes, and a green bean, lettuce and parmesan salad 1250

        Rachel Roddy’s recipe for baked chicken with tomatoes, and a green bean salad

      • Georgina Hayden's blackberry feta and seed salad.

        Georgina Hayden’s quick and easy recipe for blackberry, feta and seed salad

      • Meera Sodha's thai-style corn, bean and smoked tofu salad with rice.

        Meera Sodha’s vegan recipe for Thai-style corn, bean and smoked tofu salad with rice

    Breakfast

    • 1400x919 TESCO AUG24 Finest Stills Chilli Tomato Baked Egg[1]

      Chilli and tomato baked eggs – recipe

      Paid for by
      This content was paid for by Tesco Finest and produced by the Guardian Labs team.Tesco Finest
    • Some – like Anna Jones – like their porridge topped with nut butter, seeds and fruit compotes of all sorts.

      Ask Ottolenghi: how can I wean myself off ultra-processed foods?

      • Topview of a large pan of menemen, Turkish scrambled eggs with tomato and feta, with a side of crusty bread

        Serve with crusty bread and don’t use a fork: Özge Kalvo’s recipe for Turkish menemen

      • OM Nigel Blackberry Almond Croissant

        Nigel Slater’s recipe for blackberry almond croissants

      • Grilled watermelon breakfast salad

        Georgina Hayden’s recipe for grilled watermelon breakfast salad

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    Cocktails

    • Llama Inn London’s Chilcano.

      Cocktail of the week: Llama Inn’s chilcano – recipe

    • Nipperkin at Nijū’s Menta

      Cocktail of the week: the Menta, by Nipperkin at Nijū – recipe

      • Kimchi garlic bread, fried tomatoes and a batch cocktail: Bec Vrana Dickinson’s easy party snack recipes

      • Cocktail of the week: Swift’s campino – recipe

      • Raspberry shortcake sandwiches and gooseberry bellini: Jeremy Lee’s summer fruit recipes

      • Cocktail of the week: Rich Woods’ sgroppino – recipe

      • Cocktail of the week: Il Maremmano’s blushing Maremmana – recipe

      • Cocktail of the week: Gerry Calabrese’s gina colada – recipe

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