Recipes from French & Grace of the Salad Club

Sun, 20 May 2012 06:01:03 GMT

Supper-club hosts Rosie French and Ellie Grace share some relaxed, convivial dishes from their beautiful new book

Mascarpone cheesecake with nutmeg and maple-syrup caramel recipe

Sun, 20 May 2012 06:00:18 GMT

A simple nutmeg-dusted cheesecake served with an easy maple-syrup sauce

Linguine with Sicilian pesto recipe

Sun, 20 May 2012 06:00:11 GMT

A pungent twist on traditional pesto with capers, anchovies and sultanas

Lamb and date kofte kebabs recipe

Sun, 20 May 2012 06:00:10 GMT

Grilled lamb served in pitta bread with fried halloumi, tomato salad, yogurt and lettuce

Queen's Diamond Jubilee: classic party snacks

Fri, 18 May 2012 09:03:12 GMT

With retro recipes all the rage, Xanthe Clay whips up some classic jubilee snacks.

Spiced scotch eggs

Fri, 18 May 2012 09:01:41 GMT

Xanthe Clay's spiced scotch eggs, ideal for your Diamond Jubilee party.

Smoked salmon with dill butter sandwiches

Fri, 18 May 2012 09:00:42 GMT

Xanthe Clay's smoked salmon with dill butter sandwiches, an elegant snack for a Jubilee street party.

Queen's Diamond Jubilee: Ideas for your street party

Fri, 18 May 2012 08:00:07 GMT

The Telegraph's Xanthe Clay talks you through recipe and decoration ideas for the Jubilee weekend.

Everyday Chinese cooking: alchemy on a plate

Thu, 17 May 2012 11:17:43 GMT

Everyday Chinese cooking is the art of turning the most humble ingredients into culinary gold, writes Fuchsia Dunlop in her new book Every Grain of Rice.

Smacked cucumber in garlicky sauce

Thu, 17 May 2012 11:16:00 GMT

Fuchsia Dunlop's smacked cucumber in garlicky sauce, a quick and easy Sichuanese dish.

Sichuanese green soy bean salad

Thu, 17 May 2012 11:15:52 GMT

Fuchsia Dunlop's Sichuanese green soy bean salad, a delicious appetiser.

Gong bao chicken with peanuts

Thu, 17 May 2012 11:15:40 GMT

Fuchsia Dunlop's gong bao chicken with peanuts, a traditional Sichuanese dish.

Blanched choy sum with sizzling oil

Thu, 17 May 2012 11:15:18 GMT

Fuchsia Dunlop's blanched choy sum with sizzling oil, a delicious traditional Chinese vegetable dish.

Diamond Jubilee street party: how to make festive food flags

Wed, 16 May 2012 23:00:57 GMT

As party of our Diamond Jubilee street party series, The Big Lunch's Camilla Baker shows you how to make festive food flags for your feast.

Queen's Diamond Jubilee street party: how to make sausage-and-chutney rolls

Wed, 16 May 2012 23:00:52 GMT

As part of our Diamond Jubilee street party food series, the Telegraph's Xanthe Clay and the Big Lunch's Camilla Baker tell you how to make sausage-and-chutney rolls.

Queen's Diamond Jubilee street party: how to make festive food flags

Wed, 16 May 2012 23:00:26 GMT

As party of our Diamond Jubilee street party series, The Big Lunch's Camilla Baker shows you how to make festive food flags for your feast.

Queen's Diamond Jubilee street party: how to make Rosy Eton Mess

Wed, 16 May 2012 23:00:26 GMT

As part of our Diamond Jubilee street party food series, the Telegraph's Xanthe Clay and the Big Lunch's Camilla Baker tell you how to make Rosy Eton Mess.

Queen's Diamond Jubilee street party: how to make a Union Jack cake

Wed, 16 May 2012 23:00:25 GMT

As part of our Diamond Jubilee street party food series, the Telegraph's Xanthe Clay and the Big Lunch's Camilla Baker tell you how to make a Union Jack cake.

Queen's Diamond Jubilee street party: how to make Jubilee Coronation Chicken

Wed, 16 May 2012 23:00:15 GMT

As part of our Diamond Jubilee street party food series, the Telegraph's Xanthe Clay and the Big Lunch's Camilla Baker tell you how to make delicious Coronation Chicken.

Queen's Diamond Jubilee street party: how to make Pimms and ginger beer jellies

Wed, 16 May 2012 23:00:01 GMT

As part of our Diamond Jubilee street party food series, the Telegraph's Xanthe Clay and the Big Lunch's Camilla Baker tell you how to make Pimms and Ginger Beer jellies.

It's time to appreciate offal

Mon, 14 May 2012 11:40:07 GMT

Time to get over that fear of offal and start enjoying everything an animal has to offer the dinner table.

Devilled kidneys on toast

Mon, 14 May 2012 11:38:42 GMT

Stevie Parle's devilled kidneys on toast, a dish that's just as good for breakfast as it is for lunch or as a starter.

Spiced chicken livers

Mon, 14 May 2012 11:38:37 GMT

Stevie Parle's spiced chicken livers, great served with flatbread, toasted pitta or rice as a main course.

Lamb sweetbreads with salted lemons, peas, olives and salad

Mon, 14 May 2012 11:38:33 GMT

Stevie Parle's lamb sweetbreads with salted lemons, peas, olives and salad.

Delicious dishes for your Diamond Jubilee street party

Sun, 13 May 2012 06:01:56 GMT

A perfect menu for a patriotic celebration, updating old favourites with new tricks