Why seaweed is a secret weapon in the kitchen
Try replacing pasta with sheets of boiled kelp in a lasagne; or make kombu dashi, a simple Japanese stock, to add an umami boost to soups and stews
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An adult guide to eating more greens – even if you hate them
One in 20 adults have eaten no green vegetables in the past month, according to a poll. Here are the most delicious ways to get even the most ardent veggie-phobes munching kale
Read moreRachel Roddy’s recipe for tomato, potato and aubergine stew
This velvety slick of vegetables is a combination of classic Italian flavours
Read moreMeera Sodha’s recipe for vegan salted date caramel biscuit slices
An indulgent, gooey treat that’s leagues ahead of any normal biscuit
Read moreHow to turn potato peel into crisps
Make a zero-waste snack out of spud skins – it’s simple, tasty and nutritious
Read moreAnna Jones’s radish recipes
Peppery radishes roast beautifully with dates and preserved lemons, or raw they bring freshness to a herb and sumac salad
Read moreAnna Jones’s toast-topping brunch recipes
Avocado on toast is in danger of making brunch boring – but try these twists for a new way to start the day
Read moreRaw power: Britain’s changing appetite for veg
From top restaurants to Greggs snacks, vegetables are on the rise. So why are we eating less of them we did 60 years ago?
Read moreHow to grow spring kale as soft as lettuce
Our gardening expert on the best way to eat this nutritious green
Read moreMeera Sodha’s recipe for vegan jackfruit tacos with fried corn and hot cashew sauce
Tinned jackfruit has great texture, and makes a fantastic and easy filling for tacos
Read moreAnna Jones’s chocolate recipes
Easter is nothing without chocolate, and it couldn’t be easier than these simple truffles and brownies swirled with almond butter
Read moreAnna Jones’s showstopping recipes with leftover breadcrumbs
Stale bread should never go to waste – use it to make an easy crust, to bind a fritter, in sauces or salads
Read moreMeera Sodha’s vegan recipe for kitchari
A centuries-old rice and lentil dish is given a new spin with wild rice and a baked almond yoghurt topping
Read moreSix of the best rice bowl recipes
From donburi to poké, all these dishes sit on a fluffy bed of Japanese rice that absorbs the flavours of the topping
Read moreSlow-cooked leek pappardelle with crispy white beans and lemon
This recipe sings in its simplicity and depth of flavour. Plus: five golden rules for cooking pasta
Read moreThe new vegan: Meera Sodha’s recipe for chargrilled summer vegetables with a cumin and coriander dressing
Indians don’t really ‘do’ salads. Or at least they haven’t until very recently
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