Crab butter with Thai chilli flavour, fantastic on toast or fresh bread. Chili crab butter is easy to make and can be served as a dip or sandwich spread.
Double chocolate hot cross buns with sticky glaze and white chocolate crosses are messy to eat, difficult to toast and absolutely irresistible this Easter!
A different take on a Christmas pudding, with carrots and dates, baked instead of steamed. A cross between a carrot and date cake, a lighter sticky toffee pudding, baked not steamed, sauce still served – this is the one to try.
Chunky salmon burgers with capers, mint and dill, are best served with chilli yoghurt dip. The bun is optional.
Giant cinnamon roll scone cut into wedges is a cross between scone and cinnamon roll. Shall we call it cinnamon scrolls?
Cinnamon swirl marble cake: a recipe for an easy pound cake with cocoa and cinnamon added to one portion of the batter. It can be baked in a loaf, bundt or a round tin but the lemon glaze is a must.
Classic plain English scones, light and fluffy. Cream tea is an afternoon meal, not necessarily taken in the afternoon and not always incorporating tea.
Homemade clotted cream, thickened cream made by long and slow heating double/heavy cream in a shallow dish. The first time I made it, we had people staying for the weekend. We all went out for food, or I cooked, and at one or two occasions
Homemade coleslaw recipe with lightly fermented vegetables. This is Tom Kerridge's coleslaw recipe with light and healthy yoghurt and lemon dressing.
Fresh corn, bacon and avocado salad with crumbled feta and furikake seasoning, on a bed of iceberg lettuce: one of the best main course salads ever.
Cornmeal shortbread with lemon flavour, meltingly tender and gluten free. Cut your favourite cookie shapes, bake till barely coloured and dip in your tea for a classic dunking experience!
Couscous with asparagus chunks, toasted pistachio nuts and fresh herbs, it’s a warm salad of perfectly matching ingredients.
Sticky cranberry gingerbread cake with molasses and maple syrup. Easy to make, sweet, spicy and tart, it's just perfect for the festive season.
Simple and easy cranberry sauce to serve with your turkey. It can be made well ahead of time as it stores well in the fridge. If you prefer it a little tarter, reduce the amount of sugar.
Creamy chicken with mushrooms and leeks; one pan dish great with pasta. Tender chicken pieces cooked in creamy sauce, with caramelised leeks and mushrooms.
Homemade Easter creme eggs with filling made from buttery icing. Just like Cadbury's mini creme eggs, with white and yellow filling, made from milk chocolate melted into egg moulds.
Crispy tobacco onions, very easy, very tasty, they beat onion rings anytime. Why are they called tobacco onions? It's because of their colour and curly appearance.
The best homemade crunchy, crispy biscuits that melt in the mouth or when dunked in your tea. Made to taste like Fox’s Crunch and Creams, these are much better.
Crushed broad beans with garlic, mint and dill are a perfect summery side dish, and the best use of the larger, mature, late season beans.
Fresh cucumbers with cumin tahini dressing, sprinkled with extra sesame seeds are crunchy, juicy and wonderfully refreshing.
Date shortbread bars, shortcrust slices sandwiched with date, cinnamon and orange filling. Good shortcrust pastry with naturally sweet filling is great for a treat.
Classic shortbread biscuits sprinkled with sugar. This shortbread is made the easiest way: with melted butter, mixed with a spoon. And it's the best shortbread recipe!
Savoury tart with fennel and taleggio filling; a vegetarian version of a classic British pie. My offering to vegetarians who like pies, this is actually better the next day at room temperature, if there’s any left.
Classic English fish and chips: crispy chip shop style batter and double cooked chips. I consulted Heston Blumenthal’s recipe for perfect fish and chips in order to produce mine; with the batter sans vodka (we don’t waste spirits in cooking).
Creamy fish pie with layered sliced potato topping. No need to pre-cook the fish for fish pie, and a crispy layer sliced potatoes is better than a mash topping.
Flash pickles made with cucumber and carrot slices. These quick refrigerator pickles are ready in 3 hours and keep more nutritious elements than ordinary pickles.
Flat iron mushrooms, a mix of cultivated mushrooms pressed flat whilst cooking, to concentrate and wonderfully enhance their flavour.
Fragrant fish stew with mixed fish chunks and seared scallops, crunchy vegetables and herbs. Easy, healthy and incredibly tasty.
Fried sliced mushrooms, cooked in butter and a little oil, perfect for breakfast or as a side to steak. Cook them for 10-15 minutes until caramelised and crisp.
Fruity, nut free mince pies made from scratch: the best shortcrust pastry and delicious fruit filling. I never used to like mince pies until I made them at home. The fact is that all shop-bought pies, even the posh, fancy, Hestonised and overpriced numbers taste mainly of too much orange peel and too much booze. As much as I’m the last person to complain about too much booze, I like to keep it separate from cakes. And orange peel is usually nasty, unless you make it yourself (I don’t) or spend quite a bit more money than even Waitrose Cook’s Ingredients charge.
Scones are tricky. Scones are a thing of beauty if you get them right. I have had several goes at them before Dan Lepard came to rescue with his recipe from Short & Sweet – The Best of Home Baking.
Roasted gammon hock with cabbage and plum sauce. Ham or gammon hock is a cured pork shank, easy though long to prepare: soaked, boiled and then roasted makes meat falling off the bone.
Garlicky runner beans in butter and Parmesan. Nobody likes to admit they were wrong. It’s in human nature I guess – nobody knows their stuff better than we do ours.
Thin and super-crunchy, spicy and melting, old fashioned ginger snaps are a snap to make! Grab that jar of stem ginger from the back of the cupboard and put the syrup to good use.
Grilled asparagus with flaked almonds and Parmesan, an exquisite side dish or starter ready in 10 minutes. It can be cooked in oven grill or on a barbecue.
Dover sole is the best grilled. On the bone but skinned, brushed with plenty of butter and served with caper and lemon butter - it's fish dish perfection.
Quick grilled lamb neck fillet marinated overnight in rosemary, mint and honey. Buy it cheap, cook it quick - beats the pricey lamb chops or steaks.
Pan fried guinea fowl breast with fresh wild mushrooms, it’s the epitome of an autumnal dish. And a feast fit for the gods!
Halibut fillet steamed atop braised leeks and carrots, the best cooking method for halibut. Healthy, tasty, and one pan dish to boot!
Homemade muesli with oat, wheat and barley flakes, nuts, seeds and fruit and a good pinch of cinnamon. That’s the way to start a day!
Hot cross buns with raisins, dried apricots and citrus peel. Based on Dan Lepard's recipe, these are the nicest hot cross buns for Good Friday and Easter Sunday breakfast.
Smoked mackerel and prawn kedgeree. Haddock seems too much of a northern fish to go into a dish of Indian of origin so I’ve replaced it with hot smoked mackerel. Breakfast? I don’t know but it’s an excellent lunch dish and a brilliant starter.
Lamb neck fillet stuffed with spicy nduja sausage, grilled with fresh rosemary sprigs. New season lamb neck is best for grilling, and nduja flavours it beautifully with spicy heat.
Rack of lamb roasted medium rare with slices of grilled pineapple, a perfect combination of sweet and spicy. Also, pineapple facilitates digestion of meat protein.
Lemon and blueberry flapjacks, easy to make and much healthier than off-the-shelf bars, naturally flavoured with lemon juice and zest, with freeze-dried blueberries.
Pound cake with lemon syrup drizzle and light icing glaze. This was a super-disappearing cake – only a few crumbs were left by Sunday afternoon.
Lemon posset, the easiest and the loveliest dessert, served with crunchy biscuits. Posset in medieval times was a spiced, rich milky-wine concoction, served probably more often as a remedy than a dessert. They did mix their drinks in the olden days didn’t they?
Lentil and mushroom bake with red peppers and a little spinach for vibrant colour. Lentils are cooked from scratch but no soaking required for this recipe.
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