Spatchcocking a chicken is a two-minute kitchen hack that we think everyone should know. We buy a whole free-range or organic chicken, then cut out the breastbone with scissors before butterflying the bird and pressing down sharply on it once to make it sit flat. The Middle Eastern spices and curry leaves transform…”

“I love this dish for two reasons: the first is that spatchcocking a chicken means super-juicy meat every time. The second is that it celebrates loomi (aka black limes) in its very dramatic-looking appearance, and I really appreciate that. Serve with some lightly dressed greens or the Pan-fried Tomatoes with Za’atar, Pine Nuts and Halloumi.” – Noor Murad

“This salad looks stunning on the table. I love the combination of flavours and textures – the crunch of the chickpeas works beautifully with the softly spiced cauliflower. It’s definitely one to try.” - Anna Cameron

“There is nothing sweeter nor more life-affirming than the smell of spiced, roasting chicken. The chickpeas in this dish are like hundreds of golden beads edging in and around the chicken. When I was a child, Nonna Giuseppa and Mum called me Sango mio (my blood). Nonna and Mum may not have considered this dish traditional…”

If you want a virtuous, nutritious soup, or you just want to make 300g of mince stretch a long way… you’ll love this Turkish-inspired number. It’s also great when you’re looking for an alternative to the ubiquitous veggie, barley and chicken (or ham) meal-in-a-bowl that turns up…

Got a crowd to feed? Here’s your gig. We figure it’s not worth cooking up this style of a long-braised beefy storm for the average nuclear family but if 2.7 diners is all you’re mustering, just halve everything and be prepared for leftovers. No biggie. The cooked meat will freeze…