The Vegan Telegraph Exchange

For a long time, I hated stuffed vegetables. They were either soggy or undercooked and had plain, flavourless fillings. So when I was stuffi...

I'm visiting Aotearoa New Zealand at the moment. One of the nicest things is getting to cook for my family again. Last weekend, I puzzle...

As these rich custard rolls rise and bake, the wonderful smell of yeast will fill your house. Try baking them on a Sunday: in the down time,...

I really enjoy trying out recipes from other blogs, so I thought I'd write a best-of. These are the best dinners I've cooked and man...

Zwiebelmett is basically mince with onions and spices, which people often eat spread on buns. I've never tried real Zwiebelmett, since I...

It was always a treat for us kids to go on holiday to our grandparents'. One of the reasons was that my grandmother was a wonderful cook...

This panzanella recipe came about a few summers ago, when I tried five or six different versions. None of them were  quite  right. So I comb...

This yummy salad originated in Russia. It consists of chopped potatoes, carrots and peas in a mayonnaise dressing with tangy pickles and oni...

This is my conception of the kind of salad you're likely to find in the cabinet of a New Zealand cafe - solid, satisfying and easy to th...

Kisir is a Turkish salad that's very popular in Berlin bakeries. It's easy to make and is a great picnic or barbecue food. An import...