Recipe collections

Provolone pasta bake with homemade tomato marinara sauce. The best vegetarian pasta casserole recipe, with the tastiest sauce; topped with provolone which is the best melting cheese for pasta al forno dishes.

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.

Roasted red pepper and sun-dried tomato foldovers in simple granary bread dough. They are also known as ‘slippers’ because of their shape.

Roasted red peppers, soft cheese and basil salad. The peppers actually will keep very well in oil or the type of dressing I suggested below; you can jar them and they will keep even longer.

Roasted sweet potatoes with chorizo and bacon are the perfect blend of sweet, salty and spicy.

Roasted Mediterranean vegetable mix with a topping of crumbled feta and toasted pine nuts. It’s vegetarian, it’s wholesome and it’s healthy.

Salmon, broccoli and courgette baked with creme fraiche, mustard and dill. One pot wonder – courgettes and broccoli will do for veg, and if you really need a filler, return those spuds into the equation. Tasty. Very tasty.

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.

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...

Fresh scallops, flash fried, with discs of fried chorizo. Fantastically healthy chunks of pure protein, they are easy to cook but just as easy to overcook and turn rubbery. A minute on each side in a very hot pan.

Pan fried scallops with pancetta and spiced Napa cabbage. This dish has all my favourite tastes combined: it’s salty and sweet and spicy and sour.

Salmon shakshuka: spicy tomato and pepper base with chunks of fresh salmon poached in the sauce. Swap the eggs for salmon and serve shakshuka for dinner!

Sicilian-style pizza cooked in a pan, with thicker, airy base and topping of caramelised onions and tomato sauce. Traditionally square, but a square pan is hard to come by!

Smoked fish and rice salad bowl with Arbroath smokie and Vietnamese dressing. Arbroath smokie is a whole small haddock fish, dry salted in tubs and smoked over smoking pits.

Roasted turnips with flaky smoked fish, olives and capers make an exciting salad. Turnips deserve better: full of fibre and over four times less calorific than potatoes.

Salad of smoked mackerel, avocado, cucumber and celeriac; tasty and super-healthy. Tonnes of omega 3 from the mackerel - and it's mighty tasty!

Smoked salmon and melon slices, with a drizzle of balsamic dressing and some fresh mint leaves. It's a simple and exquisite starter or appetiser.

Spanakopita, Greek spinach pie wrapped in filo pastry. Pies are a whole skills set; unless you call meat covered with puff pastry a pie (don’t). Pie needs a bottom as well as the hat and they both should be crusty, not soggy.

Spelt and marinated courgette salad, with pine nuts and creamy blue cheese dressing. Much easier to cook than rice, more nutritious than pasta, spelt is the future of salads!

Baked pears with blue cheese, a great starter, dessert or a side dish. These roasted pears are spiced with cinnamon and topped with melting Stilton blue cheese.

Fiery bacon, spiced but still cool cucumber and mild new potatoes in a warm salad. The bacon and cucumber salad on its own will make a great spicy snack or starter - I’ve thrown new potatoes in to a/ dampen the fire a bit and b/ make it into a main course.

Spicy, cheesy lentils bake, a superior vegetarian dish put together in 15 minutes. Baked cheesy lentils inspired by NY Times Cooking.

Spicy prawns cooked with garlic, lemon and sriracha. Serve in individual cast iron dishes if you have them - it looks pretty. Serve with some crusty freshly baked, a green salad and your lunch or supper is sorted.

Spinach and blue cheese pancakes aka crêpes. European pancakes are thin and - you guessed it - flat as a pancake. The savoury pancake filling is easy and makes a gorgeous dinner not just dessert.

A delicate, fluffy omelette with fresh spinach leaves and grated Cheddar cheese is a perfect lunch or supper for one. And who cares that it doesn’t fold perfectly?

Oven baked spinach and mozzarella balls, coated in breadcrumbs. Healthy baked spinach and cheese balls go well with a steak as a side dish but also delicious as an appetizer.

Spinach and ricotta lasagne with cooked cream instead of bechamel. Lasagne is the best pasta. It took me a while to work out that ‘lasagne’ is actually used in the same grammatical fashion as ‘tagliatelle’ or spaghetti’ – it means the type of pasta in the plural.

Spinach and cheese bake, a healthy casserole served as a side dish or for brunch. Cheese is able to cover a multitude of sins. There aren’t many dishes that can’t be improved by throwing some cheese at them.

Spinach and cheese empanada wrapped in filo pastry and baked in the oven, with honey and pine nut topping. As good in filo as in handmade dough!

Deep fried sprats can be eaten whole, head, tail and all but it’s very easy to lop the heads off and clean the sprats a bit. An easy, cheap and delicious treat.

Spring potato salad with radish, gherkins and very light mayo dressing – it’s the taste and flavour of a summer barbecue even in midwinter.

Easy calamari recipe: fried calamari rings with chorizo slices and spring onions. Call it calamari or squid, this recipe will make an excellent starter or a light lunch dish.

The classic English pub fare, steak and ale pie is even better made at home, with flaky shortcrust pastry made from scratch and delicious beef and mushroom filling. English dark ale or stout is the best to use for the steak filling.

Steak salad: thickly sliced medium-rare sirloin atop a pile of grilled vegetables dressed with balsamic vinegar and olive oil. A quick weeknight supper that tastes special.

My mouth-watering steak tartare recipe is the perfect choice for meat lovers who crave a delicious and sophisticated dish. With fresh ingredients like raw beef and egg yolk, crispy capers and gherkins, this classic French recipe is easy to make and impresses every time. Serve it as a starter or main dish, and enjoy the tender texture and bold flavors that make steak tartare a timeless favorite.

Steamed globe artichokes served with sriracha mayo. What you do with the chokes couldn’t be simpler: steam or boil them and dish them out with some spicy dips. It’s messy – finger job no doubt, and since the heads stay on the communal plate.

Steamed side of salmon in a foil parcel with dill, chilies and soy sauce. Steaming takes only 15 minutes and the salmon can be served hot or cold.

Baked sweet potato halves loaded with spicy black beans and Cheddar cheese: vegetarian lunch, snack or dinner, blissfully comforting.

Sweet potatoes baked in foil, topped with tahini butter are a fabulous fiesta of flavours. Recipe adapted from NY Times Cooking.

Sweetcorn and nduja salad made with fresh or frozen corn, served on a bed of lettuce and topped with homemade tortilla crisps – an easy and gorgeous lunch dish.

Swiss cheese tart, käsewähe, can be served hot or cold and is equally delicious. It's a savoury cheesecake with a shortcrust base and cheesy but light filling.

Thai style fish cakes with spicy cucumber dip. My original idea of fish cakes with Thai style flavours – cause I wouldn’t dream of calling my production authentic – was appealing.

Thai tom yum soup with rice vermicelli noodles and fresh clams. I’ve concocted the recipe from an extensive search through various, more and less authentic-looking sources.

Tomato and fig salad with crumbled blue cheese and balsamic dressing. Sweet figs, ripe tomatoes with a salty tang of blue cheese make up an incredible burst of flavours.

Tomato crostata with honey and thyme flavour on flaky pastry made from scratch, with a sneaky cheese addition. Crostata or galette is a sweet or savoury open, rustic pie.

Tomato and cheese scaccia, Sicilian flatbread filled and folded, is as much fun to make as delicious it is to eat. See the video showing how to fold thinly rolled out pizza dough.

Tomato tarte Tatin looks and tastes like summer, especially if it uses ripe plum tomatoes and the base/top is homemade shortcrust thyme pastry.

Pasta potstickers, pan fried then steamed tortellini or cappelletti, make a shop-bought filled pasta into a special dish of Asian style crispy dumplings with pancetta.