What's on our Plates
Tonight

Turkish rice pudding (sütlaç) baked for a caramelised top. An Istanbul-inspired recipe, perfected at home with a creamy, balanced texture.

Spinach and borlotti bean soup with garlic butter, a yogurt base, and mint chilli drizzle. Simple, comforting, and full of flavour.

A simple way to build a balanced plate with broccoli, eggs and miso butter that feels satisfying and steady for hours.

Soft roasted aubergine layered over garlicky yoghurt and topped with a fresh tomato dressing. Simple, bold and full of flavour.

When cavolo nero starts flowering, don’t pull it out. The tender shoots make a quick pasta and a Sevilla-inspired spinach with chickpeas.

(made with a stiff sourdough starter) This pide is made with a stiff sourdough starter, which gives the bread a beautiful flavour and soft crumb. While joining an instagram weekend challenge, I went back to my very first posts on Instagram and found the photos from when I started my sourdough starter in 2014. It was one of the earliest things I ever shared there, and it made me smile to see that the same starter is still alive and baking with me today. For this pide, I used a

From a champagne and blackcurrant cake to ice cream and parfait: an honest celebration bake Helen Goh’s Baking and the Meaning of Life

A cosy courgette pasta bake made from a giant allotment courgette — creamy, golden and so simple to put together on a weeknight.

Silky bergamot lemon curd made with zest, not juice — inspired by Nigel Slater and adapted from The Artful Baker. 🍋

Some recipes stay with you for years — this pumpkin pie is one of them. I first came across it in an old issue of BBC Good Food Magazine back when I still received paper copies through the post. It’s become a seasonal ritual ever since. Every autumn, when butternut squash starts to appear in the markets, I find myself craving the comforting aroma of cinnamon and nutmeg wafting through the kitchen. Over time, I’ve adapted the original recipe slightly, using the shortcrust past