Herby courgette pasta bake, with roasted garlic and Pecorino, simple and super-tasty. The best thing to do with courgettes? Bake them with pasta!
Homemade muesli with oat, wheat and barley flakes, nuts, seeds and fruit and a good pinch of cinnamon. That’s the way to start a day!
Honey and apricot brack, inspired by traditional Irish bread with raisins and currants aka barmbrack, this one is full of dried apricots, sultanas and walnut chunks.
Honey millet porridge for breakfast provides a wonderful variety from oats. Hulled millet, tiny yellow beads toasted with cinnamon and cooked with honey is a lovely breakfast dish.
Jamaican hummingbird cake is a wonderful thing: easy and unpretentious, but gorgeous enough for a birthday or wedding. Try my version with crushed pineapple, pistachios and apple buttercream.
Ice cream sandwiches in choux pastry buns, with ice cream flavour of choice, homemade or your favourite brand. I first made choux pastry at the age of about 11, in my technology lesson at school.
Island buttermilk cake: no eggs, no butter, just fresh berries and the magic ingredient - buttermilk. The cake originates from Cranberry Island Bakery in Maine which sadly is no more. Huge shame as their defunct Facebook page also shows some divine whoopies.
Italian ricotta cookies, soft and tender lemon biscuits made with ricotta cheese and butter. Soft and pillowy, the icing is optional and the sprinkles even more so.
Italian yoghurt cake or torta allo yogurt, also known as torta 7 vasetti. Simple but genius: use the yoghurt pot to measure all the other ingredients.
Large supersized jam tart with easy shortcrust pastry bottom and lid, and no rolling out involved. Get that jar of your best raspberry jam into action!
Julekake (pronounced yoo-le-kar-ka) is a traditional Norwegian Christmas bread, with Sukat (candied citrus peel) and raisins. Julekake is flavoured with cardamom and it’s best toasted, served with gjetost (brown cheese).
Kohlrabi slaw, grated kohlrabi with creamy dressing is versatile and delicious. Try it instead of your regular slaw – this vegetable deserves more acclaim!
Koulourakia are Easter Greek butter cookies, rolled and snailed and coiled into twisty shapes. This recipe is with traditional ammonia as raising agent and exotic mahlep spice.
Kung pao chicken made at home, with the spiciness from chilies and Sichuan peppercorns. Dried chilies and Sichuan peppers are my favourite heat explosion; make sure you stand back when they land in the hot wok.
Greek style lamb koftas served with a simple harissa dip. Lamb koftas are perfect for a barbecue and just as tasty griddled, with this easy recipe for koftas and harissa sauce.
Rack of lamb roasted medium rare with slices of grilled pineapple, a perfect combination of sweet and spicy. Also, pineapple facilitates digestion of meat protein.
Lavash, Middle Eastern flatbread often served with dips or kebabs, is easy to make and cooked on the hob in a frying pan with a little ghee.
Lazy bread: no kneading, no shaping but still a good flavour. It’s a good option when you’re feeling particularly lazy, that’s why I called it lazy bread.
Lebkuchen - soft, honeyed cookies, similar to gingerbreads. Lebkuchen are of German provenance, invented by Franciscan monks in the 13th century.
Leek and potato soup, homemade is the best. Soup is the easiest, cheapest and quickest thing to cook at home. Especially if you are a proponent of Soup With Bits, like me – you won’t need a blender.
Leek slaw, a simple salad of raw leeks with cucumber and radish, seasoned with black pepper and honey. Leeks are incredibly healthy when eaten raw, did you know?
Lemon and blueberry flapjacks, easy to make and much healthier than off-the-shelf bars, naturally flavoured with lemon juice and zest, with freeze-dried blueberries.
Lemon chilli chicken in creamy sauce, zingy and lemony, made with chicken breast strips, ancho chillies and whole lemon quarters. Best served over pasta or plain rice.
Lemon cream cheese cookies, soft and chewy, delicate and sweet, with a touch of lemon icing. Cream cheese is a wonderful baking ingredient.
Pound cake with lemon syrup drizzle and light icing glaze. This was a super-disappearing cake – only a few crumbs were left by Sunday afternoon.
Lemon posset, the easiest and the loveliest dessert, served with crunchy biscuits. Posset in medieval times was a spiced, rich milky-wine concoction, served probably more often as a remedy than a dessert. They did mix their drinks in the olden days didn’t they?
Lemon and smoked paprika roasted potato wedges. This is definitely one of those dishes that look hugely better before cooking. Decorative lemon slices, pale yellow potatoes with a red dusting of paprika, glistening oil and the green sprigs of rosemary – pretty as a picture.
Lemon sole fillets cooked in creamy Parmesan sauce are an easy and elegant dish. Serve them with simple greens and new potatoes for an exquisite but quick supper.
Lettuce and bacon salad with smoky dressing and crumbled blue cheese. To be honest, anything with blue cheese crumbled onto it has to be good, that’s the inherent quality of blue cheese.
Seeded light rye bread with linseed, sunflower and pumpkin. This light rye loaf is a little like a blonde pumpernickel, quite easy to bake and best sliced a day after baking.
Lime yoghurt pistachio cake with lime and rosewater syrup drizzled all over it: I swear there isn't a better cake made with yoghurt. Or lime. Or pistachios.
Linguine with smoked salmon and homemade pesto - and lots of parmesan. This recipe uses, admittedly, fancy pasta from Carluccio. But to be honest, any good quality linguine will do, even if not sexily stripy pink, yellow and green…
Mouchous, traditional macarons basques, easier to make than the Parisian variety but just as delicious though presented individually and quite rustic compared to Paris macarons.
Maple and spice roasted nuts made with raw or blanched nut selection. Better than any you buy, and you can make them differently flavoured every time.
Pancetta wrapped meatloaf with a maple syrup and mustard glaze. Use pork and beef and plenty of fillers so it keeps its shape and slices well!
Maple shortbread bars with almonds and pistachios. I like nuts but pecans and walnuts are probably my least favourites so I replaced them with what I like best: almonds and pistachios.
Thinly sliced fennel lightly wilted with salt and sugar is gorgeous, but the homemade ranch dressing with chives and dill is the star of the salad.
Marzipan loaf cake based on Nigella Lawson’s recipe, using homemade marzipan. That’s a simple plain cake with marzipan in the mix but there’s nothing plain about the way it tastes.
Marzipan truffles, chocolate covered balls of homemade marzipan, and the chocolate is also homemade! Vegan, easy and utterly delicious.
Mascarpone blueberry cake, rich and velvety with a tangy flavour from the blueberries. Adding mascarpone to the cake mix makes it rich, moist and tender and no, it doesn't taste like a cheesecake!
Matcha (green tea) sponge cake with lemon and bay leaf scented whipped cream frosting. It’s a beautiful dessert, beautifully simple to make (but nobody will believe you how easy it is).
Samin Nosrat’s midnight cake is one of the easiest and the nicest chocolate cakes in the world. I finish it with a dried mixed fruit salad topping for a citrusy tang.
Milk chocolate digestive biscuits, just like McVities, only better. Can you make the ultimate dunking biscuits at home? Here’s how, and it’s easy.
Mini party rolls, filled with chipolata sausages or ham and cheese filling. They are easy to prepare and invariably the biggest hit with party people.
Roasted red pepper and walnut dip, flavoured with pomegranate molasses and Aleppo pepper flakes. This should be a firm fixture in your next meze!
Mushroom sauce, creamy and fragrant, with a few dried wild mushrooms that make all the difference. The sauce for pasta, steak, chicken, meatballs and whatever you fancy.
Moules marinières with cream, fairly standard, but this recipe has a tiny twist. The usual spiel is to cook mussels with wine, take them out and then add cream – what a waste of time. I added the cream beforehand, turned up the heat full whack and threw the shells in...
No knead bread is a good start for breadmaking deniers. I’m only going to ask you one question: have you got a cast iron casserole? If the answer is yes, you’re in business. This bread can be the first you’ve ever made.
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