Delicious magazine

This summer vegetable lasagne from food writer Debora Robertson is packed with courgettes, aubergine and flame-grilled peppers. Serve with a crisp green salad. Love a meat sauce? Here’s our classic lasagne recipe

The key to a perfect Persian pilaf is cooking the rice until it’s lightly spiced and fluffy then adding fresh herbs, pomegranate, raisins and chicken. Don’t forget to serve everyone some of the crust on the bottom – that’s the best bit!

A thrifty and healthy fish soup recipe from Claire Thomson. Poach the fish in a tomato-laced broth, then add clams or prawns for a rich and hearty soup. Loved this recipe? Try our simple fish stew next. Recipe from Tomato: 80 Recipes Celebrating the Extraordinary Tomato by Claire Thomson (Quadrille £22).

A light and airy, summery bread and butter pudding recipe made with brioche, blueberries and lemon curd. Looking for the classic recipe? Here’s our fail-safe bread and butter pudding.

Paul Hollywood’s carrot cake recipe uses pecan nuts for crunch and flavour, with a lovely warmth coming through in the cinnamon and ginger spices. It’s topped with cream cheese frosting, and decorated with a crown of orange zest. If you have carrot cake marked down as an ‘everyday’ kind of cake, then take a look at this other stunning recipe: a layered carrot cake. Four layers are sandwiched between a chocolate and vanilla marbled cheesecake filling, plus thick layers of cream cheese icing.

If pigs in blankets are your favourite Christmas side dish, you’re in for a treat. This pigs-in-blankets traybake is full of Christmassy flavours – brie, redcurrant jelly and sweet potatoes with bacon-wrapped chipolatas – but is an easy dish for midweek meals during the rest of December and beyond. If you prefer to keep things traditional, our easiest pigs in blankets recipe is the one you need.

Here's our best make-ahead Christmas starters - from salmon blinis to prawn cocktails to terrines and soups. On your marks, get set...

Our easy recipe for creamy chicken, cider and vegetable casserole makes a double portion – pop half in the freezer and enjoy the other half for dinner. Check our our other chicken casseroles.

Legendary chef Pierre Koffmann shares his recipe for melt-in-your-mouth lamb stew with his famous pomme purée, AKA the ultimate mashed potatoes. Make a meal of it: serve Pierre Koffmann’s scallops with squid ink sauce as a starter. Want to cook like a pro? Pierre Koffmann’s Classic French Cooking BBC Maestro course is available from 1 September 2021. All online courses cost £80 each. Find out more here