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Raisin cake spiced with cinnamon and nutmeg, baked in a Bundt tin. The cake is incredibly easy to make, with boiled raisins, no eggs and no milk; hence also called a wartime cake.
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.
Beef, ricotta and oregano meatballs from Ottolenghi are delicate and light, cooked in a richly flavoured tomato and onion sauce.
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 grapes go marvellously with cheese, chicken and even pasta. Their flavour intensifies and a drop of balsamic and a flake of salt complements it magically.
Roasted Romano peppers charred under the grill to skin and core them easily, marinated in an Ottolenghi-inspired dressing.
Roasted root vegetables with spiced bulgur wheat are a vibrant winter dish. It’s the classic roast vegetable medley with a summery vibe.
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.
Spicy stir fried asparagus, cooked in a wok with chillies, ginger and garlic, is a great starter or a side dish bursting with Asian flavours.
Spinach and blue cheese pancakes aka crêpes. European pancakes are thin and - you guessed it - flat as a pancake. The savoury pancake filling is easy and makes a gorgeous dinner not just dessert.
Spinach and cheese empanada wrapped in filo pastry and baked in the oven, with honey and pine nut topping. As good in filo as in handmade dough!
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.
Pan fried mackerel fillet with sweet sticky sauce. There are two secrets to successfully pan-frying fish. One is a smoking hot pan and the other – the skin of the fish PERFECTLY dry. Otherwise you’ll be scraping the fish bits off the pan forever.
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.
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