Recipe collections

Pappardelle with chanterelles, the simplest pasta dish with the sunny wild mushrooms also known as girolles. A little butter, a little Parmesan and it’s an autumnal feast.

Pasta with fresh tomatoes, garlic and basil. I love fresh tomatoes with good quality pasta. The question whether you should buy ’fresh’ supermarket pasta is a moot point – buy dry. Good.

Parmesan fish balls inspired by Tom Kerridge’s fish burgers, with parsley, capers and mustard for flavourings. Fish balls, fishcakes, fish burgers – processed fish can be glorious.

Pan fried partridge breast fillets with grilled peppers, mushrooms and aubergine. This recipe has the partridge breasts coated in spiced flour and pan-fried for just 4 minutes in total.

Pasta alla pizza is this simple but genius thing: pasta that tastes like pizza toppings. Pizza pasta is also the easiest supper you could possibly imagine.

Pasta fritta, fried pasta with asparagus, garlic and mint; the best thing to do with leftover pasta. Any pasta shape can be made into pasta fritta without eggs, or frittata pasta – with eggs mixed in.

Pasta with crispy capers, bacon and breadcrumbs or pappardelle con pangrattato. Breadcrumbs are an age-old pasta dressing, poor man’s Parmesan. Textures are great here; everything is crispy and crunchy and salty

Pasta with asparagus and lemon butter, served with lots of Parmesan. Three tricks pasta and I’m pleased to announce that this is truly a pasta template, versatile as anything. I give you the pasta with lemon and any veg, plus Parmesan because pasta can’t be without it.

Pasta with red and yellow peppers cooked down to sweet and silky sauce, also known as pasta peperonata. Who needs tomatoes?

Pear and grilled halloumi salad with roasted parsnip and salty pumpkin seeds. Everything is there: the wholesome, the sweet, the salty and the crunch. A perfect salad?

Leek and mushroom penne pasta bake with mascarpone and mozzarella. It's easy, it's cheesy; it's veggie, it's crispy - it's an ultimate comfort pasta bake.

Penne pasta with chanterelles and pied-de-moutons, and plenty of parmesan. A very simple dish – good ingredients don’t need elaborate processing, and fresh wild mushrooms are as good as it gets.

Perfect beef fillet steaks cooked medium rare, served with anchovy butter. How to cook a perfect steak? One: smoking hot pan. Two: meat at room temperature. Three: flip every 30 seconds!

Persian baked rice with a crispy tahdig layer at the bottom. The easiest method for perfect Middle Eastern rice with crispy bottom layer is to bake it in the oven - gorgeous every time!

Persian rice with broad beans, baghali polo, is fragrant, green and yellow with dill and saffron. It’s a classic Iranian side dish for lamb shanks but who cares about lamb? Baghali polo is all you will want.

Pheasant meatloaf is juicy, flavoursome and gutsy, and wild game is the best choice of meat both for your health and for the environment.

Pan fried turkey breast steaks coated with crushed pink peppercorns, with an easy anchovy cream sauce.

Pizza bianca is a traditional Roman flat bread with topping of just olive oil and salt flakes. Classic street food in Rome, it's a naked pizza, though sometimes it can be topped with prosciutto and provolone cheese.

Porchetta, classic Italian pork roast, prepared with the easiest cut to handle: pork collar, also sold as neck or shoulder. Served usually cold in bread rolls, it is also gorgeous as a roast.

Pork and mushroom pie in a crust made from scratch, with gravy and chunky tender pork and girolle filling. Pork pie as the English know it is a sort of a twist on pâté in pastry, a wellington with mince or a sausage roll in the shape of a pie, only not quite as nice as any of the above.

Slow roasted pork belly glazed with soy sauce, honey and black bean paste. A bit like gammon, it should ideally be boiled first or - like I’ve done - steamed in the oven under a foil tent. Only the last hour or so the proper roasting should take place.

Neapolitan pork braciole in tomato sauce, authentic and classic Italian Sunday lunch dish of stuffed pork roulades braised in tomato sauce.

Experience the bold and vibrant flavors of the Caribbean with my Haitian pork griot recipe! This classic Haitian dish features juicy chunks of marinated pork, braised until tender then crispened in coconut oil. Served with a side of pikliz, a spicy and tangy cabbage slaw, this dish will transport you straight to the heart of Haiti. Get the recipe now and bring some Caribbean flair to your next meal!

Greek pork gyros served with tzatziki and pita bread. Another street dish impossible to replicate at home? Wrong: you can cook it in the oven.

Tonkatsu, Japanese fried pork in crisp panko breadcrumb coating. Between you and me, these are pretty much the same thing as schnitzel, escalope Milanese or cordon bleu without the cheese.

Pork loin roasted at low temperature, served with blueberry sauce. Low temperature roasting makes for fantastic succulent meat and the blueberry sauce is the best for pork.

Pork parmigiana - Italian pork schnitzel baked in tomato sauce with mozzarrella and Parmesan. A.k.a. pork parmesan is the best possible dish to use pork tenderloin in!

Pork schnitzel, the German classic, gets an Italian makeover: lean pork loin flattened and covered with Parma ham, sage leaf and a little Parmesan.

Pork shoulder steaks with sage butter, seared on a griddle and finished in the oven. Pork shoulder steaks are best cooked for 5-6 minutes on each side plus 10 minutes in the oven.

Pork shoulder steaks with clementines and crispy sage leaves. This recipe is for shoulder steaks, my favourite cut. Loin is too lean, flavourless and boring; it’s best fit to be turned into lonzino; sliced thinly and savoured on a charcuterie platter.

Pork and mushroom stroganoff: perfect for when you want to cook an easy but special dish and can’t afford to spend a small fortune on the ingredients.

Learn how to make this classic Filipino breakfast dish with my easy-to-follow recipe for pork tocino. Marinated in a sweet and savoury mixture, this thinly sliced pork is pan-fried to caramelized perfection.

Potato and cabbage gratin, herby with sage and dill, cheesy with gruyere or Cheddar. Rich, warming and absolutely comforting – it’s an oven-baked antidepressant!

Potato, chorizo and cauliflower tray bake; a one pan dish seasoned with cinnamon and smoked paprika. A traybake – or a sheet pan dish – is not very often successful in my view.

Potato and fennel gratin, a super-comfort dish of sliced potatoes and fennel baked in garlicky cream and a generous sprinkle of Gruyere or Cheddar.

Potato salad with pancetta and asparagus, delicious warm or cold. I’m really not sure what the deal with the ‘only three ingredients!’ recipes is. Or only four or five for that matter - the authors of those seem to take pride in putting together as few foodstuffs as possible

Potato babka is an unusual and tasty alternative to a boring nut roast, the vegetarian Christmas or Thanksgiving option. Lavishly seasoned grated potato mass studded with peppers and mushrooms baked till crisp in a loaf tin.

Prawn burgers with spicy slaw. Fried but briefly, loaded with crunchy slaw scant on mayo, made of the best source of protein in the discovered universe – who says you can’t have the best of all worlds?

Prawn Creole for two served with plain rice is my signature special main dish these days. Easy sauce base and roux, and homemade Creole seasoning recipe included.

Prawn fried rice spiced with cinnamon and star anise; light, healthy and extremely satisfying. The secret of good fried rice is fridge cold rice – and not much stirring.

Prawn pasta bake with frozen prawns and a handful of spinach. I seem to be cooking just one pasta dish all the time: boil the noodles, throw a handful of greenery into the boiling water by the end, drain the lot and stir in some cheese/sauce/butter.

Prawn tacos with dried fruit salsa, something a bit different for a taco night. Fresh or frozen prawns cooked quickly in a spicy sauce just beg to be loaded into tortillas.

Prawns with stewed tomatoes. The other night I went out for dinner (a respite from all this cooking, shooting and Fiending) and had a very decent red mullet served with tomato and raisin stew. The stew was simply AMAZING.

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.

The best and the easiest pulled pork with smoked paprika rub, seared and flambéed on the hob followed by slow braising in the oven. Perfect for amazing tacos, sandwiches and pasta or rice topping.

Italian meat ragù is widely known as Bolognese sauce and commonly drowning bowls of spaghetti outside Italy. Wrong: it should be sparsely served with tagliatelle.

Reverse seared ribeye steak served with umami flavoured compound butter. The perfect steak, cooked in reverse: first low temperature, then a blast of heat.

Stuffed peppers with rice and leftover cooked chicken meat. Stuffed peppers bake for 40 – 50 minutes and they can be made as a vegetarian dish very easily.