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Delicious homemade raspberry jam, easy to make even in small quantities. Equal amounts of fruit and sugar cooked to setting temperature. Also, don't believe in sugar free jams: they won't set. won't keep and contain unpleasant chemicals.
Raspberry meringue roulade: the perfect dessert recipe by Ottolenghi, with raspberries and whipped mascarpone cream filling, decorated with rose petals and pistachios.
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.
Raw asparagus is delicious in a salad with shaved Parmesan and a simple dressing. It's supremely healthy eaten raw, especially when fresh, firm and locally picked.
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!
Roast leg of lamb on the bone, cooked medium, pinkish in the middle and with a crispy skin, is the perfect Easter Sunday lunch. Half a leg for four, whole leg for a crowd, just adjust the cooking time per pound of weight.
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.
Smooth salmon pâté, with tarragon and chopped gherkins. Fresh salmon marinated in soy sauce and honey is roasted at low temperature, then turned into a flavoursome pâté in this simple recipe.
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...
Savour the flavour of sautéed chard! Discover a tantalizing recipe that brings out the best of this versatile leafy green. It’s not all about spinach or kale, you know.
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.
Sedgemoor Easter biscuits, aka Somerset biscuits are traditional English Easter treats originating from West Country. Lightly spiced, studded with currants, with simple vanilla icing, they are a welcome variety amongst all the chocolate eggs!
Seeded light rye bread with linseed, sunflower and pumpkin. This mixed rye and wheat loaf is leavened with yeast and tastes a little like a blonde pumpernickel. It's easy to bake and best sliced a day after baking.
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 instead of top marzipan layer is so much easier to make! You can keep or skip the marzipan layer inside. Traditional English Simnel cake originates from medieval Mothering Sunday and these days is 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.
Slow roasted lamb shoulder on the bone with anchovies and truffle oil cooked in low oven for four hours. That’s going to be crispy skin and pull-away meat.
Soft burger buns with a sesame sprinkle, made from dough enriched with butter and eggs. The classic homemade 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.
Baked pears with blue cheese, a great starter, dessert or a side dish. These roasted pears are spiced with cinnamon and topped with melting Stilton blue cheese.
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.
Oven baked spinach and mozzarella balls, coated in breadcrumbs. Healthy baked spinach and cheese balls go well with a steak as a side dish but also delicious as an appetizer.
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 topped with a pillow of herby crumbs. Light, fresh and delicate in flavour herb crusted lamb chops, the best with new season lamb.