Bread rolls with porridge base made of toasted oats and ale or stout. Definitely one of the all-time top 10 breads. The ale and the porridge base make them moist and they stay fresh for a good few days.
Cider braised ham with apples and garlic. This is truly the best way to cook gammon/ham. It is out of this world and will make ham sandwiches to die for.
Apple marmalade, thick and gorgeous spiced apple preserve with natural pectin. If it’s never jam today, perhaps we can have some marmalade, eh?
Perfect apple pie with homemade pastry and apple and raisin filling. I have twisted the classic a little by making sweetened crust but if you use tart cooking apples and not a lot of sugar in the filling, it creates a nice balance.
The dough for these sweet apricot buns is very versatile. Try spreading it out, focaccia-style, in a baking tray and topping with fruit and crumble. Try putting lots of dried fruit on top, folding in half or rolling and baking into a strudel.
Buttery loaf cake with dried apricot chunks and generous crumble topping; it’s a winter version of the fruit crumble cake, and all the ingredients you should have in your pantry.
A Greek twist on Eton mess: fresh blueberries or strawberries, lightly whipped cream and filo pastry shards. You’ll never want the Eton version again!
Aubergine parmigiana in homemade tomato sauce, with mozarella, Parmesan and basil - the classic. It's a delicious standalone dish but also a good side to a steak.
Creamy pasta with bacon and Parmesan made irresistible with a blast under the grill. It is not carbonara but it’s incredibly gorgeous.
Homemade baked beans with bacon and molasses, cooked for five hours in the oven. Baked beans from scratch? Soaked overnight and all? Instead of just opening a tin? Why not, if they can do it in Boston?
Perfect crunchy chips oven baked then twice fried. I am not an expert on chips, the only method of preparing potatoes that I’m not terribly keen on.
Baked maple and balsamic shallots, whole shallot onions roasted with balsamic vinegar and maple syrup.
Baked meatballs with sweet and salty glaze, flavoured with Korean barbecue-style seasoning. With old fashioned Ritz crackers to bulk out the beef mix!
Oven baked rice with brown shrimp and green vegetables, crispy on the outside and fluffy in the centre. Perfect rice without fail, inspired by Diana Henry’s recipe.
Baked scamorza, aged mozzarella, with grilled garlic bruschetta. Baked scamorza with bruschetta is nothing other than posh Italian cheese on toast.
Banana muffins with dried mango and pineapple chunks. This is a good cake mix – the best, the banana cake. I honestly can’t recall where the recipe comes from.
Homemade beef burgers in Hokkaido milk buns. Burgers crown the list and I think the secret really is in that slice of gherkin that a burger should be topped with. Joking aside - good minced beef has lots of flavour and sometimes, but sometimes, it can beat an average steak for me.
Beef fillet roulade with porcini mushroom stuffing. The execution could not be easier: if you get a nice middle cut of fillet - but frankly any part will go - all you do is open it up like a book with a sharp knife, spread with the stuffing and roll it up again.
Black forest gâteau, rich and dark chocolate base layered with pillows of cream swathing fresh, lightly roasted cherries. A luxurious idea for the next birthday or celebration bake.
Blueberry Victoria sponge cake, with layers of lightly roasted blueberries and whipped cream. Sponge cake, as the name cleverly suggests, is supposed to soak up the filling/syrup/drizzle/jam/cream.
Blueberry, almond and lemon loaf cake by Ottolenghi with the sugar amount cut down a little by CuisineFiend. It’s still a masterpiece of a cake – all credit to Ottolenghi.
Blueberry cornmeal shortbread tart from Alison Roman, slightly tweaked, is the best pie/tart/cobbler for the summer season. No soggy bottom!
Fragrant blueberry jam made in a small batch with a sprig of rosemary is the flavour match made in heaven. This will be your all-time best homemade jar of jam.
Blueberry parfait with strained yoghurt and lightly roasted blueberries. My blueberry parfait is uncertain what it wants to be: for some it will be breakfast and others will insist it’s only fit for after dinner
Sea bream baked in a herby salt crust. WARNING: there will be mess. You might end up with the kitchen covered in salt chipping merrily off the crust while trying to chisel in. You may well be serving scraps of fish gone cold.
Breton butter biscuits (sablés bretons or galettes bretonnes) are Breton shortbread so delicate it melts in the mouth. These Breton butter cookies are easy to make and very satisfying.
Bridge rolls or finger rolls are fluffy and soft, rich and almost brioche-like. Fresh yeast, full milk, eggs and butter make them into the loveliest mini dinner rolls.
Buttery and barely sweet brioche, home baked breakfast fit for a king. Paper-thin glossy crust and the softest, meltiest crumb hiding inside, waiting only for a lick of good jam.
Broad bean and smashed pea bruschetta with herbs and garlic and a drizzle of olive oil is a starter, lunch or appetiser to kill for. And new beans need just 5 minutes to cook!
Fresh raw broccoli salad marinated in oriental dressing. Broccoli has come a long way since being served to twelve year old me in the shape of whole boiled head, tasteless and mushy.
Crispy smoked bacon with a mustard and brown sugar glaze. Talk about moreish – this glazed bacon makes the most moreish nibble in the world.
Bulgogi, Korean marinated grilled beef wrapped in a lettuce leaf. This is the ultimate fast food: wholesome and no-carb and no-salt! And a fusion version: instead of loading the grilled meat into lettuce leaves, pack them into pitas, top with lettuce and sauce and you can have an Asian/Middle Eastern experience.
Burnt white chocolate blondie with cherries and pistachios, fudgy squares of bliss. I simply pity everyone who will never try one of these.
Butter beans and chorizo dish with crispy Parmesan topping, a little heat from a chilli and saltiness from anchovy. A dish fit for a king and it’s ready in half an hour.
Buttermilk brined pork tenderloin fried in cornmeal and herb coating. Pork tenderloin or fillet mignon is supposed to be the easiest meat cut to cook.
Baked Camembert parcel in cornmeal shortcrust with Cheddar and thyme. It is so tasty, pastry made from scratch and all, that if you don’t try it once in your life, you won’t know you’ve lived. T
Caramelised fennel slices sautéed in a pan with maple syrup and white balsamic vinegar. The best way of cooking fennel, it makes an exquisite side dish, or a lovely starter served with a chunk of crusty bread.
Caraway and parmesan pain de mie - soft crusted sandwich loaf with fantastic flavour. Pain de mie means a soft crust loaf, ideal for sandwiches, and it’s traditionally baked in a loaf tin closed with a lid.
Carbonara pasta bake, with bacon, Pecorino and egg yolks. No cream added and only a little cheese make the dish a little skinnier but just as delicious.
Carrot cake, simple and easy but unconventionally filled with apricot jam and decorated with chocolate ganache. Classic carrot cake with a zing!
Cassoulet - the ultimate comfort dish, with duck and pork. Pork belly provided the fat, a little bacon a little smokiness; and I sprinkled breadcrumbs over the casserole as well as the serving bowls.
Sharing steak cooked in the oven on a cast iron pan, served with Roquefort butter. I can’t quite work out what makes this cooking method so effective but it is that.
Cauliflower cheese with spices, garlic and creamy sauce. Interesting thing about comfort foods is that they usually tend to be quite bland. I guess when it's cold outside or you're feeling a bit down you don't fancy stimulating senses too much.
Fresh chanterelles sautéed in a little butter, piled on thick slices of toasted bread, make lunch, starter or a snack fit for gods. Scottish or French chanterelles, sunny yellow wild mushrooms, are autumn’s best.
Cheddar cheese and chive scones, delightful warm from the oven, are made with wholemeal flour and diced Cheddar. The go-to savoury scone option.
Best beer and Cheddar bread rolls, and this recipe is truly easy. Good beer bread needs a little cheese added to the dough; and cheddar is a particularly good match in beer bread rolls.
Cheddar and spring onion torpedo rolls. So we’re talking here about a cheese sandwich ready baked – cheesy bread. I dare you not to devour one of those torpedoes straight from the oven. I dare you to keep them in the house longer than a couple of days.
Cheese biscuits or cheese straws made from Rugelach pastry rolled up with copious quantity of grated cheese. Lethal. Devastating. Deadly little things if you’re watching your weight. You can’t have just one.
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