Snack

All the crisp and crunch of the fried-pasta snack, with minimal fuss.

This could be the ultimate beer snack. The key is to dry the skin thoroughly in the oven so it puffs when it's fried.

We've brightened up the haloumi with the crunch of zucchini and a fresh, vibrant mint dressing.

Cross baba ghanoush with muhamarra, and the result is this smoky dip that you'll proudly take to your next party.

Layer these quick pickles into sourdough sandwiches filled with leg ham and Gruyère before toasting, or keep them on hand to serve with smoked trout or gravlax.

The superstar of South East Asian street food, satay is an ideal barbecue dish for the warmer months.