Raymond Blanc’s long-held plan to write a cookbook inspired by his mother was finally taking shape last year. Then the pandemic hit. Stuck at home, and isolated from his family – as well as his teams at the mighty Le Manoir aux Quat'Saisons and his Brasserie Blanc restaurants – Raymond cooked and cooked. He found himself making simple dishes that evoked happy memories. These home-cooked recipes are the basis of his new book, Simply Raymond. Here, he explains a bit more about his last year – and shares four easy ways with lamb, steak and pork chops.

After all the cooking over the Christmas break, many of us will be looking for something a little more fuss free to kick-start the year. Tray bakes are simple yet delicious and are an easy way to pack loads of veg into your diet. From mushroom and cod parcels to Korean-style sticky aubergines, here are nine tasty recipes to try…

Once the reserve of Michelin-starred restaurants, these days you’ll find truffle in everything from shop-bought soup to small-batch popcorn. From appreciating the different varieties, to using it in home cooking, here’s what you need to know about the one of the world’s most luxurious ingredients…

As founder of both the Chik’n and Chick ‘n’ Sours mini chains, Carl Clarke has built a reputation as an authority on cooking ethically reared chicken. The former DJ’s new book, The Whole Chicken, is not just an homage to the world's most-eaten meat, but also a demonstration of its versatility. From soy spatchcocked chicken to Asian-style fajitas, he shared three of his top recipes with SLMan…

Whether you’re looking to improve or just expand your repertoire of speedy weeknight meals, SLMan is here to help. From ten-minute mushroom gnocchi to a flavoursome winter warmer of chicken and prawn laksa, seven chefs gave us their favourite foolproof recipes for two…

Alongside Heinz ketchup, French’s mustard and Flying Goose sriracha, Tabasco sauce is a cult condiment. Available in eight strengths, it can be used to add flavour and heat to liven up almost any dish. From understanding how it’s made to using it in simple recipes, here’s what you need to know about the world’s most popular hot pepper sauce.

Alan Turner and Terry Williamson met while working in a pub and bonded over a shared love of brunch. In 2013, they quit their jobs to open Sunday in Islington. These days, they serve 400 customers a day and get through 1,500 eggs per week – so who better to talk us through how to get the best out of them. From scrambled and poached eggs to omelettes and shakshuka, the pair share five ways to prepare and serve eggs like a pro.

Thai recipes often demand a long list of ingredients, making it more of a cuisine you’d go out to eat than something to cook at home. Here, Farang chef-owner Sebby Holmes shows how you can capture the authentic spicy, sour and salty taste of Thai food with just seven ingredients or fewer…

Teriyaki – an addictively sticky glaze – adds unbeatable flavour to speedy weeknight suppers, says food writer and SL contributor Chloe Scott-Moncrieff. Here are three easy recipes using this store-cupboard staple…

An easy hack when it comes to speedy suppers, tortilla wraps can inject Mexican fire into any number of meals, says food writer and SL contributor Chloe Scott-Moncrieff. From a South-American tostada, to a creative sweet treat, here are three to try…

Chopped tomatoes might be a kitchen cupboard essential, but they don’t always inspire creativity when cooking. That’s why the team at catering and events company Searcys is here to show you how to make this hero ingredient more exciting…

Endlessly versatile, these beef stir fry strips can be cooked in just a few minutes, making them especially useful for quick, midweek meals, says food writer and SL contributor Chloe Scott-Moncrieff. Whether it’s a Cambodian classic or fun Mexican street-food, here are three ways to use them…