For instant sunshine in a glass, blend coconut water with fresh pineapple flesh. The coconut used to have a doubtful reputation in this country. In films it was always an agent of ridicule, either boffing the unsuspecting on the...

This humble cephalopod takes happily to the barbecue: its pearly white flesh charring perfectly to become an ideal vehicle for a piquant dressing.

Few dishes embody the meeting of two cultures as well as ceviche. In this clever dish, the Incas used the acidity of European citrus to cook fish. Paired with sweetcorn fritters and sweet potatoes, its a meal fit for a modern explorer.

In the last of our four-part series on Italian cooking, we focus on antipasti, second to none among starters, drawing influence from around the globe to pique the palate just remember to leave room for your mains.

For the third of our four-part series on Italian cooking, we eschew heavy meat and dairy in favour of simple, fresh abundance.

In the second of our four-part series on Italian feasting, we celebrate the unique, many-flavoured cuisine of Sicily with a classic fish dish.

The first of our four-part feast tour begins in Piemonte, with pork tonnato, herby pasta malfatti dumplings and a piquant mostarda potato salad

A culinary revelation in Colombia inspired this recipe for fried chicken, made with a coconut marinade to soften and sweeten the meat.

Improvisation is great, but sometimes it pays to set aside a whole day this delicious chicken and almond bisteeya recipe is just the sort of dish to make a real project of.

This sumptuous slow-cooked, French-inspired beef recipe is sure to convince you and your guests of the benefits of taking things slowly, not to mention the creamed parsnip and vegetables with walnut and tarragon dressing.

A sticky situation while holidaying in Egypt led to a deliciously fishy culinary experience and the inspiration for this week's grilled fish and fennel salad recipes to share with friends and family.

There's nothing like jerk marinade to impress a group of guests. Combining it with succulent pork, exotic seasonal greens and tactile roti wraps, we pay tribute to Londons street-food scene with this winning bank holiday barbecue.

Our culinary power duo restaurateur Dimbleby and chef Baxter return with this new column that celebrates cooking for groups and gatherings without fuss. To kick off: a mean chicken gratin with seasonal green trimmings ...

They might seem simple, but whether scrambled, poached or boiled, eggs take practice to cook well.

Learning to cook after leaving home is easy to do and this is a good place to start a simple sausage and bean stew thats adaptable, nutritious and cheap.

Is Chinese crispy duck the ultimate Asian dish in a cook's repertoire? Try this relatively easy (and nearly authentic) recipe to impress guests.

When your stores are overflowing with fruit and veg and youre out of meal ideas, its time to start making your own chutney its a cinch to make and lasts for ages in the fridge.

A trip to Alexandria confirmed the best way of making falafel is not the most common. Try replacing chickpeas with superior fava beans, just like the Egyptians.

Whether you can whip up a feast for 50 in a jiffy or you aspire to haute cuisine, try to develop your own way of cooking. This tortilla is a perfect canvas with which to start.

Cooking fish can be daunting for amateurs and chefs alike. As ever, simplicity is key. Practise with this lemon sole recipe: failsafe, but no less impressive for it.