Recipe collections

Classic shortbread biscuits sprinkled with sugar. This shortbread is made the easiest way: with melted butter, mixed with a spoon. And it's the best shortbread recipe!

Fancy making Danish pastries without the fuss of laminating dough with butter? This is a revelationary shortcut to making Danish pastry the easy way, plus recipe for homemade apple and raspberry fillings.

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.

Fig confit with fresh fig chunks in madeira syrup, great with cheese or charcuterie. Something with figs but not jam was the objective. Why not jam?

Filipino beef tapa with brown rice, sweet and sharp marinated beef strips, stir fried and served as part of a breakfast dish of tapsilog.

Ice cream cones made from sweetened, layered filo pastry. Deliciously easy, they can be also filled with cream, mascarpone or custard.

Filo wrapped asparagus with Parmesan are a crunchy, golden, irresistible vegetarian snack or appetiser. Asparagus filo parcels rolled up like cigars are a must before the asparagus season ends.

Financier biscuits, French mini almond cakes made with brown butter are deliciously moist, light and tender, a little like madeleines and really easy to make.

Fish with mushroom gratin: haddock, turbot or sole fillets baked au gratin, covered with delicious mushroom sauce topped with crisp breadcrumbs.

Chinese five spice duck breast with perfectly rendered fat seared in a pan, atop aubergines and mushrooms stir fried with oyster sauce, is the kind of brilliant recipe that is quick and easy but very impressive.

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.

Fondant carrots are cooked in a water and butter emulsion, seasoned with carraway and cinnamon. Starting off in lots of sizzling butter, they are then soused with hot stock to become tender and fullest of flavour.

Celeriac fondant makes a great side dish. Recipes featuring celeriac are usually for mash or puree, but dicing the celeriac root and cooking it in butter brings out the great flavour.

Fragrant fish stew with mixed fish chunks and seared scallops, crunchy vegetables and herbs. Easy, healthy and incredibly tasty.

Old fashioned molasses cake? Think again – this one has fresh grated ginger added for the zing, and you don’t even need an electric mixer to make it.

Fresh, raw porcini salad with minimal seasoning is an epic treat. Sliced porcini, aka ceps or penny buns only need a sprinkling of salt and a drop of olive oil.

Fresh strawberry Bundt cake with yoghurt batter and mashed strawberry icing is as delicious as it is pretty. The cake batter might curdle but feel free to completely ignore it: the outcome will be successful all the same.

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.

Homemade granola, easy and healthy with just the fruit and seed mix you like; only waiting for milk, yoghurt or fresh fruit. Take back control of your breakfast!

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.

Garlic, lemon and thyme new potatoes gently poached in oil are incredibly flavoursome and super easy to prepare: oven baked in a covered casserole dish.

Clams steamed with white wine and garlic, perfect to toss with spaghetti or linguini, or a start for delicious clam chowder. I love them on their own, with crusty baguette to mop up the buttery garlic sauce.

Garlicky runner beans with butter and Parmesan, unexpectedly delicious for such a humble bean. The best way to cook runner beans is to blanch them for 5 minutes, until just tender, then toss in butter and parmesan.

Gâteau Basque is a traditional pastry from the Basque region of France. Basque cake is a rich, buttery tart, plain or filled with cherries, prunes or pastry cream.

Giant (aka Israeli) couscous salad with tomatoes, roasted peppers and feta cheese. This is a great recipe for a vegetarian salad that can be eaten warm or cold.

Ginger cake with candied ginger pieces, jam filling and maple syrup icing. I always thought ‘gingerbread’ referred only to cookies until I saw the cranberry gingerbread cake in NYTimes Cooking.

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.

Gingerbread biscotti spiced with Christmas flavour, crunchy and dunkable, with mixed nuts and cinnamon sugar coating. Honey and spice and a festive spirit twice cooked!

Quick and simple glace cherries recipe: make your own candied fruit. They will last for a couple of weeks in a jar. Joking, of course – they’ll never last that long…

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!

Gochujang chicken, spicy and sweet Korean stir fry with gochujang, fermented chilli paste based sauce. Gochujang is your next go-to store cupboard ingredient!

Green papaya salad with sweet and sour dressing is crunchy, juicy and incredibly full of goodness. Plus, it helps digest meat!

Mixed green salad with strawberries, the freshest and most vibrant summer side dish is like Pimm’s without the liquor.

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.

Grilled sea bream with balsamic marinade. Whole fish is much more fun – you have to gut it (which smells) and scale it (which covers the WHOLE place in invisible crap), unless you’re boring and ask the fishmonger to do it for you.

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.

Grilled hispi cabbage with almond flakes, deliciously charred quarters cooked in a frying pan or griddle can be as tender or crunchy as you like it.

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.

Grilled whole mackerel with spice crust: it’s healthy, it’s cheap and it takes fifteen minutes to prepare. With a squeeze of lemon and a simple salad, it’s an easy and delightful dish.

Red mullet brushed with anchovy and coriander butter, grilled whole, is delightful little fish and gorgeously easy to cook. It is also, surprisingly, not as bony as small fish usually is!

Hawaiian guava cake with pink buttercream frosting, made from reduced guava juice. It looks like a six years old girl’s dream. It tastes like heaven.

Pan fried guinea fowl breast with fresh wild mushrooms, it’s the epitome of an autumnal dish. And a feast fit for the gods!

Haggis, neeps and tatties, traditional Scottish supper for Burns’ Night: it is the Scottish oat sausage served with mashed potatoes and swede or, in my recipe, carrots.

Halibut fillet steamed atop braised leeks and carrots, the best cooking method for halibut. Healthy, tasty, and one pan dish to boot!

Halloumi and vegetable skewers, vegetarian kebabs of cheese, mushrooms, peppers and onion drizzled with tangy marinade, as fantastic cooked on a barbecue as from the oven.