Magazine
Rich and delicious, this vegetarian spread is a test kitchen favourite. You can make this pâté up to 2 days ahead.
To get the pork tenderloins beautifully golden, pat them dry all over with paper towels before brushing them with the Dijon mixture.
Keeping a tiny piece of the centre core in each fennel wedge makes it pretty for presentation, but it’s not crucial. Even if the wedges fall apart, they’re still tasty.
This 20-minute pasta is almost as simple as it gets: throw the sauce’s ingredients into the blender, blitz until smooth, then pour over hot noodles.
Fresh arugula makes a nutty and almost spicy pesto. Make it ahead and keep in the fridge for up to 3 days.
