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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).
Kabocha squash gratin, a creamy, cheesy, delightfully comforting winter dish using a lesser known squash, also known as Japanese pumpkin.
Kewpie-style mayonnaise, the umami bomb of a condiment, which you can make in exactly one minute. A stick blender and a tall jar make true magic happen.
Kohlrabi slaw, grated kohlrabi with creamy dressing is versatile and delicious. Try it instead of your regular slaw – this vegetable deserves more acclaim!
Korean BBQ-style oven baked meatballs with sweet and salty glaze, super easy and mega tasty. With old fashioned Ritz crackers to bulk out the beef mix!
Koulourakia are Greek Easter cookies, flavoured with mahlep and coiled into twisty shapes. This traditional recipe uses ammonia as raising agent and exotic mahlep spice, which can be replaced with ground cardamom and fennel seed.
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.
Lamb neck fillet stuffed with spicy nduja sausage, grilled with fresh rosemary sprigs. New season lamb neck is best for grilling, and nduja flavours it beautifully with spicy heat.
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.
Roast lamb shank with anchovy and caper butter, meltingly tender, served on a bed of stir fried cabbage with bacon and tomato - the best side dish for lamb.
Discover the ultimate lamb shawarma recipe, featuring lamb leg marinated in 11 Lebanese spices. This authentic Middle Eastern recipe by Ottolenghi is perfect for a special occasion or a weekend feast.
Baked yellow courgettes stuffed with minced lamb and tomatoes, topped with grated cheese. Large yellow courgettes are perfect for baking, and much easier to fill with stuffing than the green ones.
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.
Lettuce leaf wrapped salmon with spinach filling is the healthy version of salmon en croute or coulibiac. A side of salmon topped with spinach, baked in a lettuce parcel is easy and impressive.
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 and poppy seed biscuits, zesty and crunchy and not too sweet, are super easy to make without rolling out the dough. And most importantly, they are perfectly dunkable.
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.
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.
Malva pudding is a South African baked dessert, traditionally served at Christmas. It’s a soft cake flavoured with apricot jam and drenched in vanilla cream sauce.
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!
Mascarpone sorbet with lemon flavour inspired by a River Café recipe is smooth, creamy and unbelievably refreshing. This is a no-churn recipe.
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).
Green tea (matcha) and white chocolate flavoured ice cream, inspired by base ice cream mix recipe by Heston Blumenthal. No egg custard in the base but only double cream and milk, it's a simple recipe for the softest, creamiest ice cream churned in and ice cream maker.
Mexican street sweetcorn salad, esquites, with sweetcorn cooked in the frying pan mixed with a salty, herby, spicy, cheesy dressing, is the second best thing after a holiday to Cancun!
Microwaved pomegranate curd made from fresh fruit juice extracted from pomegranate seeds. Both juicing the pomegranate and cooking the curd is easier than you think.
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.
Moo shu, Chinese stir fried pork with wood ear mushrooms and lily buds, is usually served with thin Mandarin pancakes and hoisin sauce. But you can serve it with plain rice for just as delicious a dish.