Rukmini Iyer’s quick and easy recipe for crispy butter bean, chorizo and cos salad | Quick and easy

I was thinking of billing this as a caesar salad with an extreme makeover. One night, I started making a caesar salad, then wondered what would happen if I made a coriander-pesto mayonnaise and mugged off the anchovies in favour of chorizo. Then I thought about turning it into a full meal, at which point it stopped being anything like a caesar salad. If you’d prefer a vegetarian version, choose a vegetarian parmesan and omit the chorizo in favour of a heaped teaspoon of smoked paprika and a scant teaspoon of sea salt flakes.Prep 15 min Cook 25 min Serves 250ml olive oil, plus 1 tbsp for roasting 100g chorizo, cut into 1cm chunks400g tin butter beans, drained and rinsed well150g Tenderstem broccoli, cut into 1cm pieces50g fresh coriander, leaves and stems20g parmesan, or vegetarian parmesan 25g pumpkin seeds 1 egg yolk Juice of ½ lemon1 tsp salt 2 little gem lettuce, roughly shreddedHeat the oven to 200C (180C fan)/390F/gas 6

Sami Tamimi’s recipes for courgette and maftoul bake, and sumac-marinated feta salad

Bursting with sunshine flavours and garden-fresh ingredients, today’s all-in-one courgette, sweetcorn and maftoul dish is a wholesome celebration of summer in every bite. Layered with tender courgettes, sweet pops of corn, aromatic herbs and warm spices, it’s all brought together with nutty maftoul (or fregola) and a golden, cheesy crust. Then, a vibrant salad combining juicy tomatoes and sweet strawberries with tangy, sumac-marinated feta. Colourful and packed with bold Palestinian flavours, it’s the perfect balance of sweet, salty and zesty – ideal for alfresco dining or picnics.Prep 35 min Marinate 15 min+ Serves 4 as a side150g feta, cut into ½cm cubes1 tbsp olive oil 1 tsp ground sumac ½ tsp lemon zest A pinch of aleppo chilli flakes, or regular chilli flakes Salt and black pepper 300g cherry tomatoes, ideally a mix of colours, halved200g strawberries, hulled and halved or quartered1 small shallot (30g), peeled and sliced into thin half-moons2 tbsp extra-virgin olive oil ½ tbsp lemon juice 1 tsp apple cider vinegar 1 tbsp pomegranate molasses 90g mixed salad leaves 30g shelled roasted pistachios, roughly chopped5g fresh mint leaves 3g fresh basil leavesFirst marinate the feta

How to make the perfect fish finger sandwich – recipe | Felicity Cloake's How to make the perfect …

I must be the only person in Britain not to have grown up with fish finger sandwiches – we always had them with mash and peas – but after discovering them on pub menus as an adult, it wasn’t hard to see the appeal. These crunchy batons of firm, creamy fish in soft white bread, often topped with a tangy sauce, are surely the UK equivalent of Mexican fish tacos or West African fish rolls – a quick, nutritious and very satisfying light meal or snack.(NB: if you’re skim-reading this before leaping below the line to demand to know who needs a recipe for a fish finger sandwich, I can assure you a lot of people online seem to feel there’s a demand.) Given their popularity (indeed, this column was a reader request), I must echo Helen Graves, who prefaces her recipe thus: “I am bracing myself for the comeback on this one, because everyone (or at least everyone in the UK) has an opinion on what makes the perfect fish finger sandwich.” As ever, all feedback much appreciated!The classic and, of course, the easiest choice is to use readymade fish fingers, as Signe Johansen recommends in her book Solo

Bellota, Bury St Edmunds: ‘Just fabulous food’ | Grace Dent on restaurants

Each dish, as we finish it with a sigh, is replaced by something else magnificentSummer in Bury St Edmunds has little in common with San Sebastián, even if both certainly entice food-lovers. A few months ago, however, Suffolk’s food capital welcomed a soupçon of fancy-pants Spain in the form of Bellota on Churchgate Street, not far from the abbey. Bellota bills itself as offering an “elevated tasting menu” (seven courses, and eight at weekends) and boasts only a maximum of 20 seats, all of them lined up around a counter overlooking married chefs Ruben Aquilar Bel and Gabriella Fogarasi at work.On its website, Bellota promises to be “relaxed and welcoming”, which before going I severely doubted, because tasting menus rarely are: “I found the chef’s 657-word soliloquy on artichoåkes very relaxing,” said no one ever. However, on entering the restaurant on a recent Saturday and finding a room hewn in a rhapsody of calm browns and golds, and Fogarasi herself greeting us at the door, well, Bellota actually felt rather zen

Thomasina Miers’ recipes for rice-stuffed roast chicken and courgette soda bread

Little beats a loaf of fresh bread still warm from the oven. Today’s one is flecked with courgettes (zucchini), toasted seeds, a pleasing hint of green chilli and plenty of cheddar – the more mature, the better. It is delicious in the extreme, and even more so when spread with pickled chilli butter. But first a year-round roast chicken, inspired by the red rices of Mexico, that fills the day with a happy glow. If ever there was a dish to sing for its supper …I am endlessly in awe of the amount of umami unleashed by a simple braise of tomatoes, garlic and onion

Benjamina Ebuehi’s recipe for spiced coffee granita with whipped cream | The sweet spot

A low-effort dessert inspired by café de olla, which is a drink I consumed daily while on holiday in Oaxaca, Mexico. It’s a black coffee gently spiced with cinnamon and cloves, and sweetened with piloncillo (an unrefined sugar). Here, I’ve turned it into something refreshing for summer, using dark brown sugar instead, not least because it’s easier to find. I can never resist a post-dinner coffee, and this scratches both that caffeine and sugar itch.Prep 5 min Cook 15 min, plus cooling Freeze 2 hr 30 min+ Serves 4500ml freshly brewed coffee, or espresso 1 stick cinnamon 3 cloves 75g dark brown sugar 120ml double cream Pinch of flaky sea saltPour the coffee into a small pan, add the cinnamon, cloves and sugar and heat gently until it comes to a simmer