Easy cheesy oregano cheese straws from homemade shortcrust pastry; flaky, buttery and melting in a mouth. Everyone’s all-time best ever favourite snack.
Oven baked fish in panko breadcrumbs with baked string fries - a healthier version of fish and chips. The baked fish and chips is all right, plus you’re not stinking out the kitchen or splattering everything in grease and plugging the sink with oil. But don’t expect it to for ever replace your deep fried haddock or cod in crispy batter.
Oven braised racks of baby back pork ribs with Creole seasoning and maple syrup glaze, cooked for 4 hours into tender perfection.
Sea trout fillets baked in oven with lots of steam, at low temperature. This is definitely the best way to cook these delicate fillets, often prone to drying out if overcooked.
Pan-fried calves' liver with red onions cooks in 5 minutes, it's tender, juicy and delicious. And eating offal is a way to reduce waste and meat emissions.
Pan-fried wood pigeon breast is a great starter. It's an easy and quick recipe for very underrated, tasty, cheap and sustainable meat. Serve it with orange caramel and pomegranate seeds.
Parmesan fish balls inspired by Tom Kerridge’s fish burgers, with parsley, capers and mustard for flavourings. Fish balls, fishcakes, fish burgers – processed fish can be glorious.
Perfect beef fillet steaks cooked medium rare, served with anchovy butter. How to cook a perfect steak? One: smoking hot pan. Two: meat at room temperature. Three: flip every 30 seconds!
Dos and don'ts of making the best roast potatoes you have ever eaten. The ultimate golden, crispy roasties that make you forget about the roast beef.
Pheasant meatloaf is juicy, flavoursome and gutsy, and wild game is the best choice of meat both for your health and for the environment.
Pimm's special for the summer, with a secret ingredient. Let’s have a Pimm's this summer, rain or shine (the former more likely). The worst that can happen is we’ll have to run inside sheltering the jugs and the strawberries!
Plain scones with pineapple flavour, soft and light. There is no butter in the mix and pineapple juice instead of milk. It turns out you can make scones pretty much out of anything.
Pan fried turkey breast steaks coated with crushed pink peppercorns, with an easy anchovy cream sauce.
Pork and mushroom pie in a crust made from scratch, with gravy and chunky tender pork and girolle filling. Pork pie as the English know it is a sort of a twist on pâté in pastry, a wellington with mince or a sausage roll in the shape of a pie, only not quite as nice as any of the above.
A classic pound cake also known as quatre-quarts or madeira. You don’t need to frost or layer it, there are no raisins thrown into the mix, no chocolate goes near it and the only adornment should be a discreet dusting of icing sugar - or a lick of good jam.
Ottolenghi teacakes are really mini ring cakes but perfect with afternoon tea so who can argue? My version has raspberry and chocolate glaze topping.
Raspberry and lemon Battenberg cake made in a regular square cake tin, wrapped in homemade marzipan which makes it taste simply heavenly.
No churn raspberry ripple ice cream, based on Nigella Lawson’s recipe: stupidly easy, and amazingly effective. Two ingredients plus frozen raspberries equals ice cream made in ten minutes.
Homemade redcurrant jelly is awesome with roast lamb, turkey pie and venison steaks. And this is a super speedy recipe which still makes crystal clear jelly!
Classic rhubarb fool recipe, ready in minutes. A classic dessert, this rhubarb fool is made with rhubarb puree and whipped cream.
Arbroath smokie, small Scottish smoked haddock, flaked into a rice pilaf with Middle Eastern flavours. Arbroath smokie rice pilaf, similar to smoked fish kedgeree, great for lunch or brunch.
Carrots and parsnips roasted with garlic cloves, harissa, herbs and honey, that's a classic trimming for a Christmas dinner. But a tray of fragrant roast vegetables is far too good to only have once a year!
Roast duck with a spice rub. This honey and soy roasted duck recipe is Tom Kerridge's, the seasoning is perfect and the duck is flavoursome, tender and juicy.
Roast goose breast with apples and raisins, best seared in a skillet to render fat, then finished off in the oven. With apple and raisin topping to cut through the rich flavour of the meat.
Roast grouse served with game chips. Grouse is a grown-up’s game. For beginners, quail or guinea fowl will be a tame enough start. Intermediate gamers will enjoy partridge and pheasant lest it’s inexpertly dried out in the oven.
Lamb loin, or cannon of lamb, wrapped in prosciutto with rosemary and thyme, roasted in low temperature oven. The finest dining easily made!
Leg of lamb can be slow roasted but this is the recipe for a leg of lamb on the bone cooked medium. Roasting time: 15 minutes per pound on top of initial 10 at high temperature.
Roast partridge with bacon and pears, an easy recipe for a good game bird. Partridge doesn't taste too strong and isn't too dry if cooked right - here's how.
Roast pheasant with best Brussel sprouts and garlic spinach mushrooms. Game birds roasted inevitably evoke the spirit of Christmas, especially when paired with disputably fragrant aroma of cooking Brussels sprouts.
Wing rib or fore rib, beef roasted on the bone is the best, not least because it makes for glorious gravy. Cooking times: 20 minutes at 240C/475, and then 15 minutes per pound of weight at 190C/375. Internal temperature should read 60C/140F.
Roast venison haunch with chocolate sauce: this recipe is for the most tender, juicy and succulent meat served with the perfect accompaniment, chocolate sauce.
Roast wild mallard duck, easy to cook, tender and full of flavour. Female specimen are plumper but if in doubt, salt the mallard in advance to tenderise it.
Roasted savoy cabbage wedges with Parmesan and thyme, charred in the pan then oven roasted. It’s a perfect side for fish or pork.
Rose hip jam made from gorgeously bright wild rose fruit picked in September tastes a little like apricot jam, and is rich in Vitamin C.
Homemade sausage rolls – or rather home assembled. A twist more than a recipe. Adventurous as I am, I don’t make my own puff pastry, even celebrated master bakers say it’s perfectly fine to use good quality shop bought stuff. The twist is...
Scalded rye and honey loaf with a hint of cinnamon. Scalding flour works as dough enhancer, softening the crumb and prolonging the life of a loaf.
Traditional English Easter biscuits, also called Sedgemoor or Somerset biscuits as they originate from the West Country. These are lovely spiced biscuits with currants and vanilla icing.
Seeded oatcakes with poppy and sesame seeds; naturally gluten free, wholesome and gut-friendly. Oatmeal, boiling water and a little butter – takes you back to making mud cakes!
Simnel cake with icing and a marzipan layer inside. Traditional English mothering Sunday Simnel cake, a sponge rich with fruit, it is also often baked for Easter.
Simple and perfect grilled salmon fillet seasoned only with salt and olive oil. Keep the skin on and grill it for five minutes on each side - that's the whole secret.
Soft burger buns with a sesame sprinkle, made from dough enriched with butter and eggs. The classic burger bun recipe is the best!
Soft white, floury old-fashioned baps. The best vehicle for an old-fashioned bacon butty and perfect housing for burgers as well – I’m telling you, stuff the little sesame buns.
Spicy seared bavette steak, seasoned with a dry rub of chilli flakes, oregano, garlic and a secret umami agent: dried mushroom powder.
Homemade egg white sponge fingers, aka ladyfingers or savoiardi, for your next trifle, tiramisu or chocolate mousse. Or they might just disappear on their own.
Deep fried sprats can be eaten whole, head, tail and all but it’s very easy to lop the heads off and clean the sprats a bit. An easy, cheap and delicious treat.
Spring lamb chump chops seared in a hot pan and smothered with a pillow of herby crumbs. Light, fresh and delicate in flavour just like the baby lamb.
Steak and ale pie with flaky homemade shortcrust pastry. Supremely flavourful, hitting all the right spots with the salty, the meaty and the earthy from the mushrooms
Steamed side of salmon in a foil parcel with dill, chilies and soy sauce. Steaming takes only 15 minutes and the salmon can be served hot or cold.
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