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Easy cherry sponge cake with fresh cherries lightly roasted; the base is gently prebaked and the end result is pure, gorgeous summer dessert.
Fideua, Spanish pasta dish with fish and seafood, is cooked exactly like paella: in an enormous pan, only with short vermicelli pasta replacing rice.
Ice cream cones made from sweetened, layered filo pastry. Deliciously easy, they can be also filled with cream, mascarpone or custard.
Filo wrapped asparagus with Parmesan are a crunchy, golden, irresistible vegetarian snack or appetiser. Asparagus filo parcels rolled up like cigars are a must before the asparagus season ends.
Flash pickles made with cucumber and carrot slices. These quick refrigerator pickles are ready in 3 hours and keep more nutritious elements than ordinary pickles.
Fresh strawberry Bundt cake with yoghurt batter and mashed strawberry icing is as delicious as it is pretty. The cake batter might curdle but feel free to completely ignore it: the outcome will be successful all the same.
Courgette flowers (fiori di zuccha) in light batter, shallow fried in olive oil with a touch of mint inside each blossom. It’s pan-fried poetry!
Garlicky runner beans with butter and Parmesan, unexpectedly delicious for such a humble bean. The best way to cook runner beans is to blanch them for 5 minutes, until just tender, then toss in butter and parmesan.
Quick and simple glace cherries recipe: make your own candied fruit. They will last for a couple of weeks in a jar. Joking, of course – they’ll never last that long…
Beans and tomatoes, blanched green beans served with sautéed tomatoes cooked with green chilies. A match made in heaven, green beans and tomatoes are for me the classic summery dish.
Green beans with Parmesan cream. The dish makes an elegant side; serve it over rice for a veggie main and throw in slices of cooked chicken for the meat option.
Mixed green salad with strawberries, the freshest and most vibrant summer side dish is like Pimm’s without the liquor.
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.
Grilled chicken burgers, juicy, crispy and tasty thanks to two secret ingredients: Parmesan and a little pork. The healthier answer to your burger craving!
Grilled hispi cabbage with almond flakes, deliciously charred quarters cooked in a frying pan or griddle can be as tender or crunchy as you like it.
Red mullet brushed with anchovy and coriander butter, grilled whole, is delightful little fish and gorgeously easy to cook. It is also, surprisingly, not as bony as small fish usually is!
Hawaiian guava cake with pink buttercream frosting, made from reduced guava juice. It looks like a six years old girl’s dream. It tastes like heaven.
Halloumi and vegetable skewers, vegetarian kebabs of cheese, mushrooms, peppers and onion drizzled with tangy marinade, as fantastic cooked on a barbecue as from the oven.
Healthy, relatively low-calorie no added sugar ice cream, yoghurt flavour, totally delicious and sweetened with honey and raisins. No churn yoghurt and honey ice cream, amazing served with chopped walnuts.
Ice cream sandwiches in choux pastry buns, with ice cream flavour of choice, homemade or your favourite brand. I first made choux pastry at the age of about 11, in my technology lesson at school.
Kohlrabi slaw, grated kohlrabi with creamy dressing is versatile and delicious. Try it instead of your regular slaw – this vegetable deserves more acclaim!
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.
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.
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 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?
Lemongrass flavoured sea bass fillets with fresh samphire and Thai style dressing. This recipe is a perfect, impressive but easy starter or a light summer main. Poached sea bass fillets flaked onto raw, soaked samphire are seasoned with nam pla prik inspired sauce.
Smooth mango ice cream without eggs, churned in an ice cream maker. Make sure the fruit is as ripe as it can be; apart from the insufficient sweetness, unripe mango smells a bit off-putting.
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.
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!
Oven roasted courgette with hot and sweet seasoning, a twist on Thomas Keller viral ‘scored zucchini’ recipe.
Sea trout fillets baked in oven with lots of steam, at low temperature. This is definitely the best way to cook these delicate fillets, often prone to drying out if overcooked.
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.
Pasta with asparagus and lemon sauce is a light and simple dish. Calamarata pasta or any favourite shapes, segmented lemon and asparagus cooked with the boiling pasta, plus some butter and Parmesan make an exquisite springtime dish.
Baked peach with blue cheese and cinnamon crumble. I like a savoury take on a dessert dish. You expect a roasted peach, honey and pillows of whipped cream or mascarpone and here’s blue cheese with its sharp, salty sting.
Peach jam with a hint of vanilla, easy to make and very flavoursome. Roughly chopped peaches with skins make wonderfully chunky jam.
Peach pound cake is the richest, most buttery and tender crumb made with peach puree, with diced fresh peach embedded in the batter. Jerrelle Guy’s recipe from NY Times Cooking with minor tweaks.
Persian cucumber and radish salad, sabzi khordan, is the healthiest plate imaginable. Sabzi khordan means 'eat your greens' and it's piled high with fresh herbs over the cucumber and radish.
Pheasant meatloaf is juicy, flavoursome and gutsy, and wild game is the best choice of meat both for your health and for the environment.
Pimm's cocktail is the classic British summer drink, with fruit and mint. My recipe is a little more grown-up than others!
Piperade is the Basque take on ratatouille with the heat of espelette pepper. This recipe is easy and simple, like a lot of best things in life.
This is the best and the easiest plum cake with crumble topping. German plum cake with streusel where plums can be swapped for any other soft fruit, it's brilliant every time.
Warm salad of new potatoes with asparagus and crispy pancetta: if those three ingredients sound like a delightful combination, that's because they are. Best served warm, this is the perfect spring main course salad.
Delicious homemade raspberry jam, easy to make even in small quantities. Equal amounts of fruit and sugar cooked to setting temperature. Also, don't believe in sugar free jams: they won't set. won't keep and contain unpleasant chemicals.
Raspberry meringue roulade: the perfect dessert recipe by Ottolenghi, with raspberries and whipped mascarpone cream filling, decorated with rose petals and pistachios.
Raspberry muffers are not muffins. There’s no milk, or cream or yoghurt in the ingredients. It’s an ordinary cake mix baked in muffin tins, just for the variety. And no – they aren’t cupcakes either because no icing? No pink colouring? No little roses...
No churn raspberry ripple ice cream, based on Nigella Lawson’s recipe: stupidly easy, and amazingly effective. Two ingredients plus frozen raspberries equals ice cream made in ten minutes.