Dinner

"Vongole is a dish much loved by people all around the world. Ultimately, it’s a very simple pasta that celebrates the juice and flavor of clams, and if you cook it right, it’s a very delicious, classy, comforting pasta that hits the spot every time. I’ve gone for a subtle variation on the classic here, by adding fresh tomatoes and sun-dried tomato paste, then using rosé instead of white wine, to give you a beautiful blushing dish, but of course you can revert to the original if you prefer—they’re both equally brilliant." – Jamie Oliver

Each colourful bite packs a punch of nutty flavour. Mixed with sweet pomegranate seeds and florets of golden-roasted cauliflower, this vegetarian dish is a crowd-pleaser.

This intriguing dish includes many of the classic flavours of paella, like saffron, paprika and peppers, but with instant-cooking rice noodles in place of high-maintenance rice.

It’s a match made in heaven, and now it all comes out of one pot. Smoked paprika adds depth of flavour and differentiates this from everyday chili; buy either mild or spicy, depending on your preference.

Frozen lobster tails can be found in the seafood section of the grocery store. To remove the meat from the shell, thaw tails in cold water, then cut both edges of the soft underside down to the fin with clean kitchen scissors. Remove the underside; then you can easily pull out the tail meat.