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Almond cake with fresh raspberries, flavoured with cinnamon and lemon zest. It’s flourless, dairy and gluten free, yet wonderfully airy and soft.
Bakewell tart with a smudge of raspberry jam, soft and chewy frangipane filling, almondy crust and a cherry on top. Gorgeous textures and flavours in a classic English cake.
Banana and nut granola clusters, crunchy and fragrant homemade cereal for those who like it ultra-crisp. The mix bakes into one large bar to be broken up into crunchy clusters.
Bang bang chicken made the authentic way is poached, shredded chicken served with crunchy vegetables and a mind-blowing peanut butter sauce.
Brussels sprouts cooked with fennel and caraway seeds and coated in crushed walnuts, parmesan and breadcrumbs. For a vegetarian option of course leave out the bacon. The fennel and caraway seeds add flavour.
Looking for a delicious and healthy vegetarian dish? Try my cabbage and walnut casserole recipe! Baked with a savoury mixture of onions, spices and herbs, this comfort food is perfect for any occasion.
Tom Kerridge’s carrot cake energy balls are no-bake, no sugar, no nonsense bites made from goodness itself. Sweet with no added sugar, satisfyingly filling and easier to make than mud cakes.
Carrot, orange and pistachio cake layered with lemon cream cheese frosting. Dan Lepard's recipe for moist, spiced carrot cake with a couple of unusual ingredients.
Couscous with asparagus chunks, toasted pistachio nuts and fresh herbs, it’s a warm salad of perfectly matching ingredients.
Recipe for croquants aux amandes, French almond cookies. ‘Croquant’ means ‘crunchy’ and these biscuits are wonderfully brittle, softening a little though as they keep. Hazelnut croquants are just as lovely.
Date and nut squares, with chunks of Medjool dates and a mix of almonds, pecans and pistachio in rich, chewy batter. There’s a reason why these are called ‘food for gods’.
Feta cheese, roasted grapes and crunchy walnuts is a perfect combination of juicy, sweet, crunchy and salty. I roast grapes like I like to roast summer berries when so plentiful they get a little tired: sprinkled with very little sugar and blasted with big brief heat.
Financier biscuits, French mini almond cakes made with brown butter are deliciously moist, light and tender, a little like madeleines and really easy to make.
Flourless sponge cake with ground walnuts and a layer of apricot jam with grated dark chocolate topping: exquisite, elegant, delicious and gluten free.
Jumbo pasta shells stuffed with ricotta and walnuts, baked in tomato sauce. This is not a quick weeknight dish: the pasta shells need to be pre-cooked unless you pour in floods of really watery tomato sauce – which you don’t want to do as drowning the pasta will dilute the filling.
Grilled asparagus with flaked almonds and Parmesan, an exquisite side dish or starter ready in 10 minutes. It can be cooked in oven grill or on a barbecue.
Hazelnut ricotta cake with apricot and chocolate glaze is smooth with a poppy crunch, like velvet dipped in glitter. It is rich but tastes light, so you‘re tempted to have another slice.
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!
Learn how to make a delicious hummingbird cake, a southern classic with a tropical twist. This moist and fruity cake is easy to make and perfect for any occasion. Find out the history and variations of this popular dessert.
Hungarian flourless hazelnut torte with hazelnut buttercream, a topping of apricot jam and chocolate shavings. A riff on the famous Esterhazy cake, this one is much easier but just as delicious.
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.
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.
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.
Authentic French almond macarons with dark chocolate ganache and lemon curd filling – the most exquisite dessert you can possibly make.
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.
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.
Marzipan truffles, chocolate covered balls of homemade marzipan, and the chocolate is also homemade! Vegan, easy and utterly delicious.
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!
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.
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.
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.
Panpepato, Italian classic Christmas dessert from the province of Siena, is the ancient version of panforte di Siena, Italian biscuits packed with fruit and nuts. Panpepato is spicy, peppery and very chocolatey.
Pecan Linzer bars with easy, nutty shortcrust pastry and jam filling are one of those ultimately comforting sweets: a posh version of jammy shortbread bars.
Classic pesto is made from basil, toasted pine nuts, Parmesan and extra virgin olive oil. Easy to make at home and more versatile than you'd think.
Pistachio and chocolate chip cookies - chewy inside and crunchy around the edges. No brainer how to make them, is it? Mix the brown with the white sugar, add enough butter and just a little flour and you’re in business.
Pistachio and lime loaf cake, with apricot and honey topping. So there we have it – health in a loaf tin. Well okay – there is a bit of sugar and flour added, plus a generous amount of butter...
Pistachio lemon shortbread bars. NY Times recipe for nutty shortcrust base and tangy lemon curd topping filled with more pistachios.
Pistachio and cherry tart based on Ottolenghi’s recipe, with pistachio paste frangipane filling studded with glace cherries. It’s bliss. It’s the queen of tarts.
Raspberry and almond slice, a gorgeous buttery traybake with flaked almonds, sugar and butter topping: it’s easier to make and tastier than Bakewell!
Ricciarelli, almond shaped and almond flavoured biscuits from Siena, traditionally made and gifted for Christmas. An authentic recipe for these delightful marzipan sweets.
Roasted seed and nut mix, a perfect topping for salads. Salty and crunchy clusters of seeds and nuts are the best addition of fibre and essential nutrients to your diet.
Takeaway-style sesame noodles with spring onions and beans, served with chopped peanuts and cucumbers. These are plain, vegetarian, sesame flavoured, takeaway-style noodles with peanuts, cucumber and beans.
Shaved Brussels sprout salad with toasted walnuts and Manchego cheese; the sprouts are raw, the walnuts are toasted and the cheese is mashed into a dressing. Feed it to a sworn Brussels hater and see what happens.
Sicilian pistachio cookies, Italian macarons made with ground pistachios. These are delicious, meltingly soft pistachio cookies made from just three base ingredients.
Spongata di natale, Italian honey and nut Christmas cake is like an oversized mince pie, with shortcrust pastry case and filling of dried or candied fruit, and mixed nuts.
Swedish almond caramel cake, Toscakaka, is a lovely and easy cake to make ahead. Bake the base in advance, then add caramel topping and blast it under the grill just before serving.
Tarta de Santiago, traditional Spanish almond cake. Three basic ingredients and no electric appliances required: that’s St James’ cake, or tarta de Santiago. It’s a Galician specialty going back to Middle Ages;
Tartine sourdough loaf with toasted walnut chunks. Squirrels have dug holes in my lawn, the sure sign of autumn. I don’t blame them much – they manage just about to scuff the grass and topsoil, puny diggers they are.
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