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Fermented buckwheat bread: the most natural and the healthiest loaf possible, with a great flavour, and wholly gluten free.
Feta and za’atar scones, with fluffy crumb like a proper English tearoom classic but suffused with Middle Eastern flavour of za’atar: oregano, thyme, sumac and sesame seed.
Feta cheese, roasted grapes and crunchy walnuts are the perfect combination of juicy, sweet, crunchy and salty. It's a fantastic autumnal salad, to serve for lunch or as a starter.
Fig and prosciutto tart with ready-rolled puff pastry takes about five minutes to prepare and twenty to bake. A divine, seasonal lunch or starter dish, best made with gorgeous Bursa figs.
Ice cream cones made from sweetened, layered filo pastry. Deliciously easy, they can be also filled with cream, mascarpone or custard.
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. Chunky fish and prawns, Mornay sauce and crispy layer of sliced potato topping finished with bubbly cheese..
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.
Flutes, similar to baguettes but not as crusty and a bit richer, are made of soft and chewy dough generously flavoured with sage and Parmesan.
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.
Fruit scones, light and fluffy, with a good raisin count are perfect for a cream tea. The secret: don't twist the cutter and don't overbake the scones.
Roasted gammon hock with plum sauce. Gammon hock is a cured pork shank or knuckle, easy to prepare and extremely good value. Soak it, boil it and then roast it for 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.
Glazed carrots cooked in a butter and stock emulsion, flavoured with cinnamon and finished with parsley, lemon and almond flakes. Just the side for a roast chicken or a meatloaf!
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, served with plenty of caper and lemon butter - follow this recipe to 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!
Best hot cross buns ever: wholemeal, with tons of raisins, piped crosses and delicious sticky honey glaze. There’s no better spring breakfast than a buttered hot cross bun.
Juicy roasted chicken breast with tarragon and garlic: what’s the secret to delicious and succulent oven baked skinless chicken breast? Hint: no fancy marinades or equipment needed!
Kabocha squash gratin, a creamy, cheesy, delightfully comforting winter dish using a lesser known squash, also known as Japanese pumpkin.
Kale crisps baked in the oven in two flavours: garlic and chilli, and Middle Eastern coriander-cinnamon. Best for when you need a zero calorie snack.
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.
Herb and Parmesan crusted rack of lamb flavoured with rosemary and lemon zest, roasted until medium rare, deliciously juicy and tender. Lamb rack can be French trimmed for ease of carving.
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.
Roast lamb shank with anchovy and caper butter, meltingly tender, served on a bed of stir fried cabbage with bacon and tomato - the best side dish for lamb.
Baked yellow courgettes stuffed with minced lamb and tomatoes, topped with grated cheese. Large yellow courgettes are perfect for baking, and much easier to fill with stuffing than the green ones.
Lettuce leaf wrapped salmon with spinach filling is the healthy version of salmon en croute or coulibiac. A side of salmon topped with spinach, baked in a lettuce parcel is easy and impressive.
Leek and potato bake, or gratin, with creme fraiche and cheese. This is a vegetarian dish which resembles tartiflette or pommes dauphinoises in its levels of comfort.
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.
Lime yoghurt pistachio cake with lime and rosewater syrup drizzled all over it: I swear there isn't a better cake made with yoghurt. Or lime. Or pistachios.
Malt vinegar rye bread with coriander and caraway seeds, nearly as exquisitely tasty as rye sourdough which it pretends to be, with a fraction of the toil.
Marzipan buns flavoured with cinnamon and cardamom. Homemade marzipan fills these soft sweet buns baked in a muffin tin. These are perfect breakfast buns!
Marzipan loaf cake based on Nigella Lawson’s recipe, using homemade marzipan. That’s a simple plain cake with marzipan in the mix but there’s nothing plain about the way it tastes.
Mascarpone sorbet with lemon flavour inspired by a River Café recipe is smooth, creamy and unbelievably refreshing. This is a no-churn recipe.
Green tea (matcha) and white chocolate flavoured ice cream, inspired by base ice cream mix recipe by Heston Blumenthal. No egg custard in the base but only double cream and milk, it's a simple recipe for the softest, creamiest ice cream churned in and ice cream maker.
Pork and smoky bacon meatballs with tomato flavoured bulgur wheat, a variation on Swedish, Italian and Moroccan meatball classics.
Mini meringue kisses with chocolate ganache filling. Pretty pink coloured meringue drops, filled with the nicest white and dark chocolate ganache.