Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.

This delicious soup is becoming a firm WDC favourite.

A new series of posts for fish Friday. Here’s a classic.

Tilda’s packets of microwave rice are not only convenient, they;re also tasty and can inspire your cooking.

A very adaptable vegetarian/vegan taco filling

An easy vegetarian/vegan taco

An easy chicken taco.

Like sesame sauce, miso ends up in sauces and dressing for many classic Japanese salads. Here I’ve combined miso with asparagus to make a rather exotic salad – wasabi on the side adds piquancy and a touch of jeopardy to the dish.

Here’s a really easy way with gnocchi. Add to a quick cheese sauce made with Gorgonzola, add a few chives and that’s it. Use a good Gorgonzola (I’ve used the excellent cheese made by Tosi),

Most cooks agree that when you have an amazing ingredient it is best to prepare it as simply as possible. And they are not wrong: this must be the very best way to eat asparagus. Steamed and presented in a big stack to share. Butter, salt and lemon are optional extras…

It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.

Leo and his partner took Mr and Mrs WDC to Brasserie Zédel. As so many people have commented, the highlight is the steak haché. Here’s my version.

This recipe is all about tofu and how well it partners avocado, spinach, sesame and ponzu dressing. I’ve been rather fastidious in presentation – but don’t let that put you off. Just try the combo, however its presented.

A côte de boeuf is a basically a monster steak with a bone in, or a French version of a rib of beef. But however you want to describe it, it is a wonderful piece of beef. Cook it simply and serve with chips and salad – and my no-split, light and easy béarnaise sauce.

Bao buns seem to be the latest thing. But don’t just make them to be trendy – they’re fun and good to eat.