May is here and as I write this, gentle sunshine is coming through my window and long may it last. After a cold and rainy April, I’m more than ready for some spring warmth, and May usually delivers on ...

To help you cook more meals from scratch, we've shared seven simple recipes below that take things back to basics. All of these recipes feature a minimal ingredient list and spotlight whole foods, ...

You can also make this recipe with puy or green lentils. Add 200g lentils instead of beans, and pour over 200ml stock (vegetable or chicken) with the wine, then cook as stated (or until the lentils ...

You can make the choux buns a day or two in advance, refresh them in the oven and fill with cream on the day. Prepare up to the end of step 3, then store in a sealed container for up to 2 days.

If you do this with a knife rather than a peeler, it is easier to cut them into quarters first. Alternatively, for a more rustic effect, leave the apples unpeeled. If you make apple crumble all the ...

Tamarind paste can vary in flavour between brands, some being more sour than others. Add 1 tbsp, then taste, adding more if you need to.

Overnight oats are basically oats which have been left to soak overnight in milk or water, rather than being cooked in the morning. This no-cook method allows the oats to absorb the liquid overnight ...

Chill any leftover salad and dress just before serving. Make this salad with any veg you have or can easily get. Don’t skip the iced water step, either – this helps keep the veg vibrant and green.

The no filtration method of Stella Artois Unfiltered means the natural flavours of the lager really stand out, which makes it the perfect pairing to balance a dish that’s creamy, spicy and zingy at ...

Meanwhile, heat the oil in a non-stick pan and cook the mushrooms, stirring frequently, until softened. Spoon in the milk, remaining cheese and the mustard. Stir well until coated. Tip onto the toast ...

The naturally crisp and refreshing Stella Artois Unfiltered pairs well with the salty bacon and strong, umami-rich gruyere in this dish. This recipe has been produced and tested in partnership with ...

Brussels sprouts are a good alternative to cabbage or kale in slaws and salads, but as they lack a definitive crunch or hot pepperiness, it’s best to let them mingle with their dressing for a while. A ...