Vegetarian

This show-stopping soufflé rises tall with a crisp top and a creamy centre. Serve it straight away with a simple salad and warm baguette.

Plus four delicious vinaigrette recipes, backed up by science.

It’s the vegetable crisper’s time to shine.

Romesco sauce is typically made with almonds or pine nuts. To keep costs down, I use tahini. It adds richness and body to the sauce as well as a little bitterness, which offsets the sweet peppers and garlic.

The combination of warm, golden puff, creamy ricotta and bright green peas feels really high-end, but you’ll be surprised by how easy it is to make.