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Pimm's cocktail is the classic British summer drink, with fruit and mint. My recipe is a little more grown-up than others!
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.
Plum crumble breakfast bars, cinnamon flavoured, reduced in sugar content, are just the thing for those whose sweet tooth is awake at breakfast time.
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.
Pork loin roasted at low temperature, served with blueberry sauce. Low temperature roasting makes for fantastic succulent meat and the blueberry sauce is the best for pork.
Perfect porridge with raisins and creme fraiche. It takes minutes to cook if oats and raisins soak overnight, for healthy breakfast that will keep you going till lunch.
Warm salad of new potatoes with asparagus and crispy pancetta: if those three ingredients sound like a delightful combination, that's because they are. Best served warm, this is the perfect spring main course salad.
A classic pound cake with simple apricot jam glaze, made with equal amounts of sugar, eggs, flour and butter. Also known as quatres-quarts or madeira cake.
Mini puff pastry savoury tartlets with prawn, spinach or bacon and cheese homemade fillings. They might be a 70s throwback but still the favourite party food.
Pull apart sourdough dinner rolls, white and wholemeal, with garlic, tomato, cheese and herb fillings. The perfect party bread! These sourdough dinner rolls are baked together to tear and share.
Festive red cabbage stir fried with apples, raisins and spices, super quick to cook. Red cabbage can be saureed very quickly and easily, and it's great not only for Christmas.
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.
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!