Crave Mag’s 5 of the Best

Every spring the same thing happens. My social feeds fill with bright green pesto, glossy pasta dishes and chefs wandering through woodlands blagging us they are out there daily, foraging….ok chef, ok.

It used to be a full night out, of course. But like many of us now firmly in our middle-aged era, staying out past 7pm comes with consequences. So instead, we’ve settled on a far more civilised plan: a 1–5pm slot, followed by a questionable junk food binge and home in time for EastEnders. What fun.

St Patrick’s Day tends to conjure up images of lively pubs, pints of Guinness and plenty of Irish cheer. But away from the celebrations, Ireland’s food is rooted in something far simpler — hearty, comforting dishes built around good ingredients and straightforward cooking.

After months of testing — some triumphs, a few overly enthusiastic chilli incidents — I’ve refined our favourites down to five Friday night curries that genuinely satisfy the craving without leaving you feeling like you need a lie down and a three-day juice cleanse.

There’s something about a Sunday roast that feels like a small weekly victory. You’ve planned ahead, cooked properly, and sat down to a meal that feels comforting and intentional. Then Monday arrives, and you’re left with the remains of a roast chicken and the familiar question: what now?

Warm, soft, and endlessly adaptable, savoury pancakes feel a bit indulgent but are secretly one of those “use what’s in the fridge” dinners that save you from another night of toast.

We all know (and love) the traditional quiche Lorraine, but have you ever stopped to wonder where that name actually comes from? Originating in the Lorraine region of France, quiche has long been a go-to for simple, satisfying meals—and it’s stood the test of time for good reason.

Across TikTok and Instagram, ‘cult’ baked potato vendors are racking up millions of views with creative toppings and over-the-top fillings. Even Wetherspoons has got in on the action, recently launching a gourmet jacket potato menu — a clear sign that the baked spud is officially having a moment.

Trifle is one of those desserts that looks impressive, feeds a crowd and can be made well ahead — which is exactly why it’s stood the test of time.

I had never actually tried a burrito — even though I’ve visited Mexico numerous times, it never seemed to feature there quite as much as it does in America. So, to avoid the extortionate cost of breakfast in our Vegas hotel, we ventured out to see what was good just off the Strip.