Test a cooled teaspoonful for heat and ‘setting’, though this jam will veer more towards runny than sticky. Add more chilli at this stage if you want it hotter and cook it for another 10 minutes or so ...

If you ate the tomatoes on their own, they’d make for an oddly elegant dinner, says Eleanor Steafel. But with the fish and the chilli butter, they turn into something really special. You can easily ...

This is the dish I make when I have no energy to do anything else. A really useful recipe. The sauce is ready just as the pasta finishes cooking. You can add herbs – torn basil or finely-chopped ...

Combine all the ingredients for the meatballs in a large bowl and form into balls the size of a large walnut. Set aside on a plate, cover and chill until required. For the sauce, skin and chop the ...

This dish might sound fancy, but in fact, it's incredibly easy to assemble, said Claire Thomson. You beat the ricotta with the eggs and parmesan and then bake it snugly in the oven, along with a pile ...

Mix the diced tomato, onion, garlic, capsicum together in a large pan. Simmer them together, uncovered, stirring occasionally, until the onion is soft. Add the remaining ingredients and stir over ...

The roasted tomato chilli jam is best made a day or two ahead to allow the flavours to develop. You can either make four large fritters or lots of little fritters. The larger fritters make for ...

Heinz is launching a new Culinary Tomatoes range including finely chopped tomatoes and pizza, curry and chilli tomato bases. The new range includes chopped and peeled tomatoes, a classic pizza sauce ...

Using less meat is an easy way to save money without compromising on taste. This quick pasta dish makes a satisfying family meal from just four rashers of bacon. Half-fill a large saucepan with water ...

Chilli con carne – literally “chilli with meat” – has four main ingredients: meat, chilli, tomatoes and beans, in recent versions at least. Older recipes for it did not include beans, which only began ...

Assemble these as wraps or between slices of sourdough, it's up to you Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares ...