Fast Ed’s best recipes from the BHG archives that will have everyone asking for seconds

Ed revives the ’70s classic of chicken and broccoli in a cheesy mornay sauce under a breadcrumb crust.

The roast that promises perfect crackling every time, thanks to Ed’s simple trick. Serve it with roast veg and apple sauce.

Ed’s lazy butter chicken is the fakeaway recipe everyone needs up their sleeve. Easy enough for a weeknight, good enough to save money on takeaway.

One of Ed’s own all-time favourites, these Moroccan-spiced rissoles are cooked on the barbecue and served with a zesty carrot, chickpea and mint salad. Swap in pork, chicken or beef mince if you like.

Ed shares the secrets behind restaurant-style fried rice, from cooking in batches to getting the sauce just right.

A makeover of the ’70s and ’80s Chinese restaurant staple, with tender chicken thigh in a sticky flavoured sauce made from reduced juice, vinegar, soy and honey.

Think cottage pie, but better: a spiced beef, bean and corn filling topped with potato gems and melted cheese. Serve with sour cream, guacamole and hot sauce for the full Tex-Mex effect.

A budget-friendly one-pot dinner where a spiced vinegar and turmeric marinade does the heavy lifting. Potatoes and tomatoes simmer with the chicken until everything is tender.

All the comfort of a proper pie with far less fuss.

A two-step layered beef bake with added potatoes, kale, chickpeas and mozzarella. Cook it over the fire on your next camping trip, or in the oven at home.

Lentils, spinach and a rich tomato filling topped with creamy, cheesy mash in individual pies.

Dinner against the clock? Try this spaghettini tossed with pecorino, garlic, chilli and lemon, finished with crunchy toasted sourdough crumbs.

Crispy bacon, cream, white wine and thyme turn the humble potato bake from side dish into the star of the table.

Ed’s tricks for the silkiest mash include steaming the potatoes, pushing them through a sieve and adding sour cream and nutmeg. The crispy spiced potato peel served on top means nothing goes to waste.

Just 10 minutes of prep for an elegant entertaining starter.

Crisp, sesame-studded fried nori is topped with a tuna, pear and cucumber poké for impressive party food.

Just four ingredients and about 25 minutes. Top them with almonds or glacé cherries, or sandwich them with buttercream for instant melting moments.

Sweden’s “sticky cake” has firm edges and a soft, gooey, brownie-like centre. It’s simple to make and best served warm with whipped cream.

The fan-favourite banana, pineapple and coconut cake, finished with cream cheese icing and crunchy walnuts.

A delicious lemon loaf with warm golden syrup and lemon glaze. Serve it warm with custard and berries.

A buttery white chocolate base topped with apple, raspberries and almond crumble makes this crumble a winner.

An easy fridge slice with a chocolate biscuit base, dark chocolate filling and a milk chocolate top scattered with hazelnuts.

Ed’s foolproof pav comes with his top 10 expert tips, from wiping the bowl with vinegar to why slightly older eggs work best. Master it, and you’ll never buy a store-bought pav again.

Take your dessert to the next level with this homemade chocolate log filled with white chocolate custard, sponge, fruit, jelly and nuts.

 Fast Ed’s classic steamed Christmas pud is rich with fruit and spice.

If you’re looking for an easy dessert to bake that celebrates the best fruit of the season… this is it!

Ed’s cheat for a guaranteed gooey centre is a frozen ganache hidden inside each pudding, so there’s no risky underbaking.

Tangy lemon curd and toasted meringue on a gluten-free pastry case that looks and tastes just like the original.

Strawberries, icing sugar and cream, whipped up in about 10 minutes. It’s the easiest pretty dessert you’ll ever make.