It’s not just potatoes that you can turn into these moreish fried cakes – just about any root veg will do the trick
Crisp, savoury and satiating latkes are my idea of the perfect brunch and, rather than sticking to potatoes, I often make them with a mixture of root vegetables, using up whatever I have to hand – just 25-50g of any vegetable will make a latke – and adding some ground linseeds or flax, which gives breakfast some nutrition-boosting omega-3s. I usually have them with a poached egg for protein or apple compote and soya yoghurt.
An incredible smoked haddock paste for toast, crackers or crudités, and a moreish and indulgent multi-mushroom-topped pastry
Two key elements at the heart of Portuguese eating culture are couvert and pastry. A couvert, comprising bread, butter, pickled or garlic carrots, cheese and fish paté (often sardine), comes as standard at every Portuguese restaurant and family dinner table alike, as it does at our restaurant Luso, where our fish paste is an ode to this way of dining. The mushroom tart, meanwhile, celebrates the Portuguese love of pastry and is a take on a traditional savoury tart. While such tarts are unlikely to feature solely mushrooms (they’re much more likely to be mixed vegetable tarts), we like to focus on the incredible varietals of this single ingredient.
From one-pot meals to versatile dishes that last all week, our panel of experts serves up ideas for solo chefs
I really struggle with cooking for one, so what can I make in January that’s interesting but easy and, most importantly, warming? Jane, via email
“There’s an art to the perfect solo meal,” says Bonnie Chung, author of Miso: From Japanese Classics to Everyday Umami, “and that’s balancing decadence with ease.” For Chung, that means good-quality ingredients (“tinned anchovies, jarred beans”), a dish that can be cooked in one pan (“a night alone must be maximised with minimal washing-up”) and eaten with a single piece of cutlery, “preferably in front of the telly and out of a bowl nestling in your lap”. Happily, she says, all of those requirements are met by miso udon carbonara: “It has all the rich and creamy nirvana of a cheesy pasta, but with a delicious, mochi-like chew that is incredibly satisfying.” Not only that, but you can knock it up in less than 10 minutes. “Melt cheese, milk and miso in a pan to make the sauce base, then add frozen udon that have been soaked in hot water.” Coat the noodles in the sauce, then serve with crisp bacon or perhaps a few anchovies for “pops of salty fat”. Crown with a golden egg yolk (preferably duck, but hen “will suffice”), which should then be broken: “Add a crack of black pepper, and your cosy night in has begun.”
“January feels like a time for fresh, bright flavours,” says the Guardian’s own Felicity Cloake, which for her often means pasta con le sarde made with tinned fish, fennel seeds and lots of lemon juice; “or with purple sprouting broccoli and a generous helping of garlic and chilli”. A jar of chickpeas, meanwhile, mixed, perhaps, with harissa, chopped herbs and crumbled feta, brings the possibility of a quick stew, Cloake adds, while it’s always a good shout to braise some beans, because cook-once, eat-all-week recipes are a godsend – so long as they’re versatile, that is.
A light but filling no-bechamel souffle with a zingy citrus salad to add a sharp burst of flavour and colour
There is a skill in not wasting food and it’s all about good, old-fashioned housekeeping. If you learn how to store ingredients properly (cool, dark places are handy for spuds, for example) and keep tabs on what’s in your fridge/freezer, you can use everything up before it goes off – and make delicious things in the process. This golden, cheese-crusted souffle uses up the celeriac and spuds left after the festive season, plus any odds and ends of cheeses. It is spectacularly good, especially paired with a sparkling citrus salad.
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