The weekend cook: Thomasina Miers’ recipes for late winter salads to see you through to spring

When the market’s still selling the same old veg that’s been around for weeks and weeks, caramelised roast veg, toasted nuts, pomegranates, herbs and citrus are your friends on the salad frontNew ingredients are thin on the ground at this time of year, and each week the market has only vegetables that seem to have been about for aeons. It’s now that I start looking forward to spring, and hanker after salads with body, texture and taste. Caramelised roast veg, toasted nuts, herbs, citrus: these are the flavours that will entice you back for more. Invest in good oil and vinegar, and keep them for dressings: great pleasure comes from a great dressing. Continue...

Our 10 best chilli recipes

Some like them hot, some like them hotter still – chillies can add a gentle warmth to a jam, spice up an eggy breakfast or stoke up the fiery furnace of a Caribbean pepper sauceA bold preserve that sits well with many dishes, from stir-fries and curries to mild, soft goat’s cheese. The secret is not to overcook it. It won’t set like a jam as there is no pectin, so use your judgment and keep tasting as it cooks and reduces. Related: Afternoon tea by way of Pakistan Related: Why we're watching… Seb Emina Related: Rising stars of 2015: chef Olia Hercules Continue...