Coating your tofu in cornflour before you fry it is a great kitchen hack to attain an optimal level of tofu crispiness.

A Mob take on spaghetti and meatballs. Sausage meat makes the meatballs extra juicy. With the ‘nduja sauce, it’s a straight 10/10.

What’s better than an aubergine parm? An aubergine parm that’s been lovingly wedged in a soft sub roll. This aubergine parmigiana sub is the bee's knees.

Grilling the vegetables – plus the addition of some dark chocolate and a spoonful of chipotle paste – is the secret to adding that extra oomph to this chilli.

Proudly presenting: our ultimate brownie recipe. We’ve looked at all the credentials for what makes the best brownie and combined them in this glorious recipe.

Bread and butter pudding as it should be done: thick-sliced white bread, lashings of custard, plump sultanas, and a crunchy sugar top. Simple.

Three words: cookie dough pie. A flaky layer of homemade pastry slathered in Nutella and topped with hazelnut cookie dough. So good.

Mapo tofu is the heart and soul of Sichuanese cuisine and is the perfect vehicle for punchy and bold Sichuanese flavours. This vegan version is incredible.

Oyinda Robinson's easy guide to an absolutely delicious homemade jollof rice, Nigerian style. Fresh tomatoes and spicy infused rice. The ultimate jollof recipe.

This is everything you want to eat: slow-braised saucy lamb, cheesy polenta, and a tangy, fresh salsa verde. We use bone-in lamb neck chops from the butcher’s.

We have nailed the cheesy, creamy pepperiness of an authentic cacio e pepe, and this is the easiest version in existence. Everything’s cooked in one pan.

A popular dish from the ’90s that we’re bringing back with style. Unlike most wing recipes, these are cooked on the hob to make the stickiest sauce.

A popular dish from the ’90s that we’re bringing back with style. Unlike most wing recipes, these are cooked on the hob to make the stickiest sauce.

Nothing says comfort like a bowl of creamy, fragrant dal. And nothing says it in a soft, dulcet tone quite like this dal right here. Your ideal yellow dal.

We’ve taken everything you love about ratatouille and given it a twist by adding in a load of whole spices. The halloumi croutons make this a belter of a dish.

A proper one-pot full-course meal . The rosemary, olives and red wine are what gives the chicken its characteristic cacciatore flavour.

Fish and prawns covered in a fragrant, rich coconut sauce; mash potato flecked with sweet slices of spring onions; and a cumin and mustard seed-spiced butter.

Lemony homemade ailoi is the perfect condiment to stand up to the meaty fish and chorizo in this warming traybake.

We’ve taken the technique of pouring sizzling-hot oil over hand-pulled noodles and applied it to udon noodles in this quick and comforting recipe.

We’ve cracked the secret to the best sweet and sour sauce in this vegan riff on a Cantonese classic. It’s sticky, yum and everything you’d want from a takeaway.

These king prawns are cooked in olive oil laced with paprika and shedloads of garlic, and then served with crusty ciabatta for mopping up all the oily goodness.

Nothing beats a bowl of creamy hummus. Warming the chickpeas and using a lot of tahini are our top tips for getting that silky texture. Serve with flatbreads.

The key to the ultimate spaghetti bolognese is milk. A generous glug of the stuff tenderises the meat and evens out the acidity of the tomatoes.