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.
Roasted seed and nut mix, a perfect topping for salads. Salty and crunchy clusters of seeds and nuts are the best addition of fibre and essential nutrients to your diet.
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.
Sausage, pear and root vegetable tray bake with chestnut mushrooms and rosemary is an easy one pan dish that hits the comfort spot.
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.
Slow roasted strawberries become jammy but not too sickly, coated in luscious syrup, and they have a multitude of uses in desserts, cakes and afternoon tea confections.
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.
Soft and chewy double ginger cookies. Ginger is quite amazing in its versatility, a bit like lemons, you can add it to both sweet and savoury dishes and if in sensible quantities, it’ll improve them.
Sticky pear and ginger cake is dark, moist and incredibly easy to make. With juicy chunks of pears and crunchy pecans scattered over the sticky syrupy surface, it’s the perfect winter dessert.
Sticky toffee pudding - date cake with delicious toffee sauce, best served warm. Let’s face it: it’s a date cake. Easy to make, nice and slightly gooey, there’s absolutely nothing wrong with baking it, leaving it dry and eating a slice or two cold.
Classic Victoria sponge sandwich cake filled with fresh strawberries and whipped cream, also known as strawberry shortcake sandwich.
Strawberry fool is the supreme of strawberries and cream, with layers of vanilla scented whipped cream and gorgeous fresh strawberry puree, barely sweetened.
Boneless turkey breast fillet butterflied, stuffed and rolled up to a perfect roast joint for Christmas. Did I say how easy it is to carve?
Roasted summer vegetables with couscous, with dressing made from the juices of vegetables marinated in harissa, honey and spice mix.
Sweetcorn and nduja salad made with fresh or frozen corn, served on a bed of lettuce and topped with homemade tortilla crisps – an easy and gorgeous lunch dish.
Homemade Christmas dinner meal kit, the best Christmas food gift for someone on their own or an unexperienced cook. The perfect roast and trimmings made ahead and ready to slip into oven, complete with simple instructions.
Aubergine and tomato pasta bake with mozzarella. Pasta - fusilli. Tomato sauce - from scratch. Aubergine - lightly fried. A great vegetarian pasta al forno.
Smoky tomato butter with incredible flavour is a creamy spread, sauce, condiment, everything. The most gorgeous way to use a glut of summer cherry tomatoes.
Tomato sorbet made from fresh tomatoes, without an ice cream maker, is the perfect appetizer or palate cleanser.
Traditionally Simnel cake was a rich yeast cake, with marzipan layer inside and marzipan topping. This adapted Victorian recipe is made with yeast dough nad homemade marzipan.
Upside-down cherry cake with fresh cherries and buttery sponge, baked in a tart or flan case. That way the ratio of fruit to batter is more balanced!
Mini heart shaped sponge cake for Valentine’s Day. A cute and easy Valentine Victoria sponge sandwich filled with jam and whipped cream, made with a heart shaped cookie cutter.
Rose veal topside with simple salty and sweet glaze, roasted to medium rare. It needs only 15 minutes per pound in the oven after a 20 minute blast at high heat.
Venison casserole with mushrooms and red wine, cooked slowly in the oven, delivers tender and succulent meat with the flavour of juniper, thyme and the wind.
Roast venison loin with chocolate sauce, as impressive as it is easy to prepare. Amazingly flavoursome, as well as healthy and sustainable.
Venison steaks seared in a hot pan, served with rich red wine sauce made with pan juices. Aged venison is tender so keep the steaks in the fridge for a couple of days in advance.
Raspberry muffins with white chocolate chunks. Muffin is not a biscuit. It's not a cake. It's not quite breakfast fodder. It's this weird cakey thing that you grab when on the go, when hungry but its not lunchtime.
Whole John Dory oven roasted with thyme on a bed of red peppers and tomatoes is a one-pan dish that tastes fabulous.
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.
Wholemeal seeded bloomer made with a mix of white and whole wheat flour and plenty of seeds. Jim Lahey's no knead bread recipe is adapted here to make a seeded bloomer.
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