Recipes by our Food Editor Blanche Vaughan

A vegetarian lasagne recipe by House & Garden’s food editor Blanche Vaughan that is easier to make than its meat alternative

This well-known sauce is so simple and tastes so much better homemade

An easy pancake recipe from Blanche Vaughan's recipe book Egg: The Very Best Recipes Inspired by the Simple Egg. Good pancakes are best served simply – just add a squeeze of fresh lemon juice and a sprinkle of caster sugar

Inspired by the flavours of Japanese cooking House & Garden's food editor Blanche Vaughan whips up this simple, delicious miso glazed aubergine recipe

A store-cupboard supper that is much more interesting than the norm...

A fresh salad with a lovely mix of summer tomato varieties and sheep's cheese

Sweet dish perfect as a light, fruity dessert

How to make kedgeree, by our food editor Blanche Vaughan. "I know kedgeree is traditionally eaten at breakfast, but I like to increase the chilli and serve this for an easy supper or light lunch. The purée of split peas coats the rice and keeps the mixture saucy – more like a dhal."

A recipe for marinated roast venison by our food editor Blanche Vaughan

A delicious summer risotto recipe that uses every part of the season's courgettes

This filo, spinach and feta pie recipe by House & Garden's food editor by Blanche Vaughan makes a perfect vegetarian lunch, can be served with tomato salad.

A recipe for apple and almond Welsh cakes by our food editor Blanche Vaughan

Lemon and capers add brightness to this recipe by our food editor Blanche Vaughan.

A traditional spinach gomae recipe, a popular starter from Japan that combines earthy spinach with salty-sweet sesame sauce.

Homemade pesto tastes so much better than anything you can buy, so get out the pestle and mortar and get stuck in

Zesty, crispy and marvellously creamy

Our food editor Blanche Vaughan uses a scone topping for this seasonal apple and blueberry cobbler.

Blanche Vaughan shares a recipe for slow-cooked braised oxtail served on polenta.

Blanche Vaughan presents a colorful winter salad of chicory, persimmon and hazelnut. Serve as a simple lunch or as a side dish with oxtail

A recipe for sformato, a savoury Italian flan, by Blanche Vaughan. "This is one of my favourite dishes to cook with ‘Crown Prince’ squash, a seasonal variety with rich, sweet flesh and a low water content. The custardy texture of this Italian baked dish contrasts nicely with the cavolo leaves inside."