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Editor’s picks: Top 10 recipes from April 2024
Arroz con gambas y calamar
José Pizarro is a friend of Good Food and long-time contributor for a reason – his Spanish recipes are a masterclass in flavour and technique. This epic paella is a bonafide showstopper, topped with juicy whole king prawns and rings of tender calamari. Serve it with plenty of bread for mopping up the beautiful juices.
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Arroz con gambas y calamar
Peanut butter-stuffed French toast
French toast is a prime example of taking simple ingredients and turning them into something spectacular. This pan-fried brunch dish is made using simple storecupboard ingredients, including condensed milk. It’s inspired by deep-fried French toast from Hong Kong and if you’re not a peanut butter fan, you can use chocolate spread instead. It’s one gutsy way to start the day.
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Peanut butter-stuffed French toast
Air-fryer fish fingers
The unstoppable rise of the air-fryer has led to just as big a spike in interest in air-fryer recipes. Each month, our expert food team think of new ways to use this energy-efficient appliance. Air-fryers are a genius kitchen addition when it comes to cooking frozen convenience food like fish fingers, but our new air-fryer fish fingers recipe takes things to a new level. White fish is covered with panko breadcrumbs before being air-fried and served in a sarnie. Super-soft white bread is an absolute essential for this one.
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Air-fryer fish fingers
Lamb stew with fluffy rosemary & cheddar dumplings
I love the nostalgic and hefty hit of a good old-fashioned dumpling. These cheesy, herby balls of comfort top an adaptable meat stew that can be made with lamb, mutton, hogget or goat. We’ve seen alternative centrepieces become really popular since the cost of living crisis, and this recipe has been designed to work with cheaper cuts of meat as well as traditional spring lamb.
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Lamb stew with fluffy rosemary & cheddar dumplings
Curried spring veggie pilaf
I love the switch from winter cooking to lighter, brighter spring dishes, and this vibrant jasmine rice pilaf ticks a lot of boxes. It uses cheap ingredients like spinach and frozen peas, so it’s ideal for a fridge clear-out day. The rice is spiced with turmeric, cumin, cardamom and curry powder giving it depth of flavour, plus it’s vegan and purse-friendly. What better way to celebrate the new season.
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Curried spring veggie pilaf
Slow-roasted mutton shoulder with garlic bean mash & gremolata
Mutton isn’t the most fashionable meat – it has a much gamier flavour than lamb and a higher fat content. However, it’s often a more sustainable option and can handle bolder flavours, which is why it’s so popular served in curry. Our beautiful mutton centrepiece is slow roasted and served with a butter bean mash. I love that pulses are having their moment in the sun as they are such an underrated ingredient. The dish is freshened up with a herby gremolata.
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Slow-roasted mutton shoulder with garlic bean mash & gremolata
Next-level chocolate babka
It’s not often I have time in my busy family schedule to spend a few hours kneading dough, but when I do get a window I plan to make this epic chocolate babka. This twisted loaf is layered with a chocolate and almond filling, and the dough is delicately spiced with cinnamon. It’s glazed with a sugar syrup for the trademark glossy top. If you nail this one, expect serious cooking kudos.
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Next level chocolate babka
Lemon thumbprint cookies
On the easier side of the baking scale are these cute lemon cookies. The simple biscuit dough is cut into small balls which are squished with thumbprints, big or small. Kids will love getting hands-on and spooning in the lemon curd. You can make them into fried eggs by dusting the edges with icing sugar. I’ll be making these with my children over the Easter break.
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Lemon thumbprint cookies
Lemongrass & lime pork meatballs with pickled veg
Pork mince is one of my favourite midweek ingredients as it’s cheap, versatile and a flavour sponge. This rice bowl is a whole new way of serving it that I’ll be trying this spring. The mince is flavoured with fish sauce, sriracha, lemongrass, lime, coriander and spring onions. The flavours are layered up even further with a side of pickled veg, all served on sticky rice.
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Lemongrass & lime pork meatballs with pickled veg
Goat mole chilli with pickled radishes
If you’ve never cooked with goat, this recipe is a good place to start. The method is similar to classic chilli but the mole sauce elevates the dish. Ancho chilies, chipotle paste, peanut butter and dark chocolate are flavour highlights, and the dish is slow-cooked on the hob or in the slow cooker. There are also pressure cooker instructions if you want to fast-track the process. It’s served with picked radishes to cut through the richness and bring the dish to life.
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Goat mole chilli with pickled radishes
