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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 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!
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).
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.
Muhammara, 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.
Norwegian apple cake, eplekake, is plenty of apple slices on sponge batter enriched with milk. This recipe is from NY Times but cross-referenced with Norway!
Oatmeal biscuits, the healthiest cookies, sprinkled with pinhead oats. They are gluten-free and only contain three spoonfuls of sugar. Definitely good for your gut with all the fibre, but oatmeal apparently also lowers bad cholesterol levels while providing bags of nutrients.
Oatmeal lace cookies, delicate and transparent, are thin and crisp with a wonderful butterscotch flavour. Super easy to make for an ultimate hit of sugar, make them an occasional treat.
Oatmeal raisin cookies, buttery, chewy and delicious. Made with a mix of rolled and pinhead oats which gives them a fantastic texture.
Healthy homemade cereal bars made with oats and plenty of dried fruit and seeds. Cereal bars or granola bars? Either way they are much better than shop-bought bars.
Old fashioned apple cake with brown sugar frosting. We used to have two apple trees in the garden: one eating, one cooking, fruiting every other year each, in alternative years – a perfect arrangement.
Homemade granola with olive oil and maple syrup, with seeds, nuts and dried apricots. It’s toasted in the oven till golden, crisp and irresistible.
Sour cream cake with orange flavour and raw cacao nib crunch is like a sophisticated pound cake with chocolate chips.
Orange and ginger flavoured flapjack, soft and chewy, buttery and slightly sticky. Make it plain as it is, or add a handful of dried fruit or coconut flakes.
Orange macaroon cake with dessicated coconut and orange liqueur. This is a glorious cake. Just the right moisture (wet), orange flavour fantastic (no, can’t be less), and slightly chewy on account of the coconut.
Dan Lepard’s orange and walnut loaf cake with cinnamon and fresh ginger, a wonderful combination of flavours. One saucepan, a loaf tin and zest from five oranges!
Easy cheesy oregano cheese straws from homemade shortcrust pastry; flaky, buttery and melting in a mouth. Everyone’s all-time best ever favourite snack.
King Oscar II cake is also known as Swedish almond tart. It's an almond macaron style cake filled with almond buttercream, easy to make and absolutely delightful.
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