This warming ragu is made with protein-rich puy lentils and plenty of veggies to help towards your five-a-day. To make the lentils, place the lentils in a medium saucepan and cover with cold water.

Long before Cubanos, edamame dumplings, and Wagyu burgers arrived at the Garden City mall, though, generations of teenagers made do with Mr. Pibb, oil-slicked regular slices and food-court ...

It’s a meat-sauce mashup of Chinese, Korean and Italian cuisine, sweet-salty and fiery all at once, with tangles of braised kale and chewy rice cakes. By Sam Sifton David Chang and Tien Ho’s ...

Next add the crushed tomatoes but just some of the liquid for the tomatoes. Allow to simmer for 20-25 minutes. Take the chorizo and add to the ragu and cook through, which should take 7-8 minutes.

Scallops make a surprisingly great breakfast ingredient, especially paired with chorizo, black pudding or bacon lardons. Season the scallops and place them on a baking tray, on top of a 1cm layer ...

Treat yourself to a Persian feast with this chorizo and goats’ cheese filo pie served with a creamy butternut squash dip and flatbreads. To make the butternut borani, preheat the oven to 220C ...

This Spanish-style chicken bake from The Hairy Bikers is a one-pot wonder that's made with juicy chorizo, chicken and veg - perfect for a midweek supper or a weekend alternative to a weekend roast.