A stick blender and about 15 seconds is all you need to make mayonnaise from scratch. Why wouldn't you?

Totally foolproof and a little bit sophisticated, jazzed-up cous cous should be a midweek staple.

This salsa works so well because of the contrast between smooth, creamy avocado and the bright sharpness of tomato - it goes with everything.

This is an (almost) instant fresh chutney that will give a lively green kick to any curry. Go for as much or as little chilli as you like - you can also mix it through yoghurt for a cool, pale green dip to serve with tandoori prawns or cutlets or with samosas.

This week's smoky chilli beef with black beans is lifted to a whole other level of winter comfort when it's served with a side or topping of just baked, home-made cornbread. It takes all of three minutes in the food processor to prepare