Jessica Brook

Recipe writer

Jessica Brook is a recipe writer.

Add a zingy slaw to Korean fried chicken, and you have a crowd-pleasing midweek dinner you’ll want to eat on repeat.

Riffing on elote, the much-loved grilled sweetcorn of Mexico, this easy pizza is the perfect fiesta food.

Using store-bought pizza dough and loads of grated parmesan gives this American-style deep-dish pizza the perfect golden, cheesy crust.

Plus mustard, thyme and fries... et voila! This French onion soup-inspired burger is an instant classic.

Preserved lemon adds an unexpected umami complexity and zing to a simple tomato pasta. The best bit? It comes together in double quick time.

Two surprise ingredients make golden-crumbed lamb cutlets even better.

This fresh take on chicken teriyaki brings together sweet-salty skewers with a refreshing soba noodle salad.

It’s pan-fried lamb cutlets with zucchini zhoug and flatbreads for the weeknight win – featuring your new favourite condiment.

Roasting feta with honey and olive oil adds a new dimension to this traditional village salad.

The Korean rice dish bibimbap is often served with beef. But here’s a summery version even vegans can get behind.