Feasting: A few cupboard ingredients can be conjured into a simple Korean feast of chicken noodles, fish fritters, onion salad and pickled radish - greater than the sum of its parts and guaranteed to bring some colour to a rainy day

Feasting: The most important meal of the day gets a well-deserved promotion with a recipe for boiled eggs and toasted soldiers in a herb and gruyere uniform, plus a homemade take on the publicly maligned, but secretly savoured pop tart

Feasting: There is a rule when hosting brunch: avoid cooking on the day. Prep these recipes for eggs baked in spinach, salted caramel bread pudding and yoghurt panna cotta in advance, and your Easter weekend will be off to a winning start ...

Feasting: In the first of four guest feasts, the chef from Brixton’s Kricket restaurant takes inspiration from his travels in south India with a sour, spicy fish curry and its sidekicks – pineapple pickle, cabbage and carrot thoran, and lemon rice

Feasting: Henry and Jane’s final column leaves us with a dependable – if inauthentic – spread of pad Thai, brightly-flavoured green veg and banana and coconut ice-cream, which calls only on your local cornershop and some storecupboard staples ...

Feasting: Osso buco is quite rightly one of the great Italian classics. This hearty yet delicate dish is deftly balanced, poised between unctuous and substantial. Here it’s accompanied with a citrussy gremolata and wholesome fried risotto cake

Feasting: Eating with the seasons is a noble endeavour, but can be monotonous in winter. If you’re experiencing seasonal veg fatigue, don’t go on a guilt trip. Head down to the cornershop instead and buy yourself some imported aubergines ...

Feasting: Not sure how to celebrate Valentine’s Day? Then take heart – literally – with a delicious lamb and turnip recipe. Serve with skewers of griddled lamb’s liver and a ‘duvet-lifting’ artichoke and kohlrabi salad...

Feasting: We’re told that simple, repetitive actions are a great way to calm a turbulent mind, so maybe that’s why cooking up these pasta shells is such great therapy. Filled with a range of flavours and baked in a creamy sauce – what’s not to like?

Feasting: Salads are strangely hard to define, but don’t have an existential crisis about it. Here are three inspiring theories to apply to your plate, whatever the season, and three recipes that prove they’re a winning philosophy ...

Feasting: It’s the start of a new year and you’ve resolved to eat healthily after the festive excesses, but that needn’t take you from feast to famine. After a few days of light eating you can enjoy some proper puddings, without compromising your efforts

Feasting: New year’s resolutions are so last year ... and the year before. Choose simply to feed yourself well in 2016: treat your kitchen like a blank canvas and introduce fresh flavours into the mix, starting with this fragrant Balinese feast ...

Feasting: Few things are as effective at crowd control as a platter of canapes. The ultimate in party food keep appetites at bay and needn’t be fussy or stressful. This foursome are a doddle to make and even easier to eat. Start 2016 on a food high ...

Feasting: If the countdown to Christmas lunch feels like torture, take a leaf out of the Italian book and enjoy a light bite to kick off festivities, like these recipes for stuffed dumplings and salt cod bake ...

Feasting: This vegetarian Christmas lunch does away with all those side dishes and finicky meats to create a simpler feast of mushroom wellington, red cabbage with radichio, and sagey sprouts and squash: less fuss, but still full of flavour ...

Feasting: ‘Tis the season to stuff the larder (if you’re lucky enough to have one) with seasonal fare like this luscious gammon with tantalising homemade sauce. Serve with a nutty celeriac gratin, grilled purple sprouting broccoli and a smile ...

Feasting: This gamey salad cooks the pheasant leg and breast meat separately to create perfectly tender morsels – perfect with potato cakes and grilled mushrooms

Feasting: A rare opportunity to visit and eat with a Jordanian family inspires this week’s nearly authentic, vegetarian version of maglouba – an enticingly subtle, spicy, layered stew served with quick-fried root veg and yoghurt and spinach sides

Feasting: Head to the butcher’s to find the best rabbit and pig’s cheek you can find for this hearty pie with braised veg on the side.

Feasting: Boiled chicken may not sound like a sumptuous meal, but the French have a way of adding fairytale magic to the humble fowl, marrying succulent thighs with a silken egg-yolk aioli