Food Blog: The recipes you've been loving

Friday, March 27, 2026

The recipes you've been loving

Sometimes it's nice to see how a recipe comes together, rather than just the finished dish. In the test kitchen, the process is one of our favourite parts - from laying out the ingredients to those little moments when everything starts to come together in the pan. So this week we thought we'd share something a little different and highlight the recipes you've been loving most on Instagram lately. So many of you have been saving it, making it and sharing it with us, and it's been such a joy for the team to see. Instead of just the final plate, this gives you a little peek into the process behind it - a glimpse into how it comes together in our kitchen before it makes its way into yours. It's a simple reminder that really good food doesn't need to be complicated. Just a few wholesome ingredients, a little time in the kitchen, and something delicious to share.

Here are the recipes you've been loving most this week

Creamy pea, lemon and spinach gnocchi This creamy pea, lemon and spinach gnocchi is one of those feel-good dishes that we think you might find yourself making on repeat! It's packed with fibre, iron and antioxidants, and it comes together in just 10 minutes - making it perfect for a speedy midweek supper.

Golden Turmeric Rice with Roasted Cauliflower This warm rice salad is absolutely delicious, full of texture and really satisfying. Turmeric roasted cauliflower, shallots and lentils make up the base, while the rice is cooked with fragrant cardamon pods, cloves, cashews and a cinnamon stick. It's all brought together with an amazing dressing of oozy roasted garlic, lemon juice and maple. Just as delicious eaten cold, so it's perfect for lunch the next day.

Sticky marmalade buns Zingy and zesty, light and fluffy. We just can't get enough of these sticky marmalade buns! If you fancy something sweet, but a little different to the usual suspects, these are just that. With layers of oozy marmalade and cinnamon, make a batch at the weekend, and enjoy one (or two!) with a cup of tea.

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