Pomegranate chicken, roasted onions, tahini recipe by Sam Lone
Creamy, sweet and sour, this straightforward dish brings comfort and flavour to the table
Observer Food Monthly's 20 best recipes
Gill Meller’s recipe for roast chicken with anchovy, rosemary, chilli and garlic butter
Laden with flavour, this butter can be used in many ways, but adding it to chicken is when the real magic happens
Ask Ottolenghi
Ask Ottolenghi: what can I use instead of chilli?
You could get spicy with the ginger, garlic and onion, try flavourful but less hot varieties of chilli, or get busy with a lemon …
August 2023
Nigel Slater recipes
Nigel Slater’s recipes using homegrown herbs and flowers
A few pots of thyme, basil, nasturtiums or marigolds can lift a late-summer baked chicken, a green bean salad, or peaches and honey
June 2023
Kitchen aide
What’s the best way to store and use spices?
Waste not
How to use up wilted herbs in a brilliant Middle Eastern spice blend – recipe
January 2022
Spice up your life! 22 sensational seasonings that aren’t salt or pepper
Why stick to the same condiments when you can zhoosh dishes up with za’atar or add some yummy yaji? Some of Britain’s best chefs suggest their favourite additions
February 2021
How to cook the perfect ...
How to make the perfect keema – recipe
Every culture has its favourite mince dishes, and the Indian subcontinent’s version is rich in flavour, velvety in texture and aromatically spiced
May 2020
Well seasoned: recipes to use up all your unloved spices
They’re one of the cheapest, healthiest ways to make food taste exciting – provided you use them before their flavours fade
November 2014
Word of Mouth blog
What should you do with all your old spices?
James Ramsden: A recent survey suggests that there are millions of pounds’ worth of unused spices sitting on our shelves. What should you do with those dusty jars of cumin, coriander and cayenn?
July 2013
10 best recipes
The 10 best herb recipes
The 10 best: Basil panna cotta, green harissa, a fresh tabbouleh that makes itself overnight – proof that a handful of herbs can transform workaday ingredients into distinctive, delicate dishes
September 2010
Student cookbook
A guide to herbs and spices
You can get by with remarkably few varieties of herbs and spices. Here's what to use them for
June 2010
Grow your own herbs
Fresh herbs will add wonderful flavour to your cooking and they're easy to cultivate. Jekka McVicar tells you how
