Meat with noodles in a rich and tangy creamy sauce should hit the spot

The Observer’s Cookstrips column reflected and changed tastes in 1960s Britain

It might be lovely, sunny and warm at this time of year… but it might not be

Sheer sweet indulgence, with a tangy twist

The remains of Sunday’s roast can make a gorgeous stock

Crisp pastry pairs best with tart rhubarb and soft almond

Elevate your vegetables with a hollandaise sauce, the most seductive and capricious of the classics

Light, fresh, yet packed full of punchy flavour

A tangle of noodles with coconut milk, lime and shredded dark green cabbage

A fresh and easy recipe that you can start ahead of time

A spicy recipe that adapts to whatever you have

A deeply savoury and garlicky dish that can be on the table in about five minutes

A rich stock takes time, but the reward is a hearty feast for a cold afternoon

Roast tomatoes and chillies to bring sweetness, warmth and depth to a sauce for thick noodles

Our resident cook’s version of ash reshteh, a deeply consoling Iranian soup thick with beans, flat noodles and chickpeas

A comforting, fragrant noodle soup based on Iranian ash reshteh

Cool, fresh and no cooking required

Banish February blues with apples and cream

A hearty fish dish with herby, spicy and citrus flavours

A classic for pancake day, the sweetness of sugar and fruit with the zing of lemon is the perfect combination