The Cook You Want To Be

Andy Baraghani · The Cook You Want To Be

This buttery beef and peanut stir fry from Andy Baraghani is an easy and immensely satisfying dish, perfect for a quick dinner.

Andy Baraghani · The Cook You Want To Be

A Persian rice dish made colourful with saffron and a caramelised crunchy crust, also known as tahdig, on the bottom.

Andy Baraghani · The Cook You Want To Be

A spin on an Italian classic, Andy Baraghani's chickpea and caramelised lemon pasta works both as a midweek meal or dinner party dish.

Andy Baraghani · The Cook You Want To Be

Brushed with a brown sugar, vinegar and soy glaze, this Chinese-inspired aromatic sticky chicken is finger-licking deliciousness on a plate.

Andy Baraghani · The Cook You Want To Be

Say goodbye to boring, boiled brussel sprouts and a grateful hello, to these charred Brussels sprouts with a creamy nouc cham sauce.

Andy Baraghani · The Cook You Want To Be

The rich, tender lamb in this roast is contrasted with a fresh, citrusy pistachio yoghurt for a show-stopping centrepiece perfect for Easter.

Andy Baraghani · The Cook You Want To Be

This comforting recipe for fall apart caramelised cabbage smothered in anchovies and dill makes a wonderfully simple side dish for every occasion.

Andy Baraghani · The Cook You Want To Be

Andy Baraghani's vegetable-based ragù is full of flavour, with anchovy, red pepper flakes and cauliflower used to create a flavourful sauce.