This recipe is the perfect part of a mezze. Browse online now for more recipes.

These are lovely just as they are or, more informally, piled into a crunchy baguette with some fresh herbs

Click here for more recipes from Joe and Mike’s Sunday Supper! “We’ve been doing Sunday Supper with our friends for a while as a way to shake off the Sunday night doldrums. It’s on a rotating basis, and we just cook for each other – we might rotate on dessert or apps, but the dinner […]

This works well as a part of a mezze-style spread of salads, or as a side for fish or chicken. The pickled onions keep in the fridge for a good week, so it’s worth making double to ensure you have plenty left over: a spoonful is a welcome addition to all sorts of salads or piled into a cheese sandwich.

This is an untraditional but delicious take on Shakshuka with a sweet potato base and crunchy roasted sweet potato skin on top. The recipe is from the new book Shelf Love from Ottolenghi Test Kitchen.

4 parsnips (700g in total) 4 medium red onions 150ml olive oil 4 thyme sprigs 2 rosemary sprigs 1 head garlic, halved horizontally 2 medium sweet potatoes (600g in total) 30 cherry tomatoes, halved 2…

This needs to set in the fridge for five hours, or overnight, so make it ahead of time. Once assembled, it will keep in the fridge for a couple of days

Butternut squash, pomegranate, pine nut, feta cheese and mint salad from Gizzi Erskine. This recipe is a colourful burst of texture and vibrant fresh flavours.

The ever-popular potato, magicked into a spicy chaat masala, a creamy gratin and a no-fuss tray of oven chips – but with lime salt and a cardamom mayo