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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.
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.
Raw broccoli salad with fragrant Asian dressing. NY Times inspired salad of fresh raw broccoli marinated in garlic and sesame dressing.
Homemade redcurrant jelly is awesome with roast lamb, turkey pie and venison steaks. And this is a super speedy recipe which still makes crystal clear jelly!
Redcurrant cake, light and buttery sponge topped with fresh tart redcurrants. Redcurrants doth not only jelly maketh, but cake in summer too.
Reverse seared ribeye steak served with umami flavoured compound butter. The perfect steak, cooked in reverse: first low temperature, then a blast of heat.
Classic rhubarb fool recipe, ready in minutes. A classic dessert, this rhubarb fool is made with rhubarb puree and whipped cream.
Ricciarelli, almond shaped and almond flavoured biscuits from Siena, traditionally made and gifted for Christmas. An authentic recipe for these delightful marzipan sweets.
Sweetcorn and chorizo paella-style dish is stupidly easy to cook. No, you don't need a special pan and yes, you can swap chorizo for another kind of sausage.
Beef, ricotta and oregano meatballs from Ottolenghi are delicate and light, cooked in a richly flavoured tomato and onion sauce.
Roast duck with a spice rub. This honey and soy roasted duck recipe is Tom Kerridge's, the seasoning is perfect and the duck is flavoursome, tender and juicy.
Roast goose breast with apples and raisins, best seared in a skillet to render fat, then finished off in the oven. With apple and raisin topping to cut through the rich flavour of the meat.
Lamb loin, or cannon of lamb, wrapped in prosciutto with rosemary and thyme, roasted in low temperature oven. The finest dining easily made!
Roast leg of lamb on the bone, cooked medium, pinkish in the middle and with a crispy skin, is the perfect Easter Sunday lunch. Half a leg for four, whole leg for a crowd, just adjust the cooking time per pound of weight.
Roast partridge with bacon and pears, an easy recipe for a good game bird. Partridge doesn't taste too strong and isn't too dry if cooked right - here's how.
Wing rib or fore rib, beef roasted on the bone is the best, not least because it makes for glorious gravy. Cooking times: 20 minutes at 240C/475, and then 15 minutes per pound of weight at 190C/375. Internal temperature should read 60C/140F.
Roast sirloin of beef cooked at low temperature produces as fantastic result as sous-vide cooking. The caveat: abandon all hope if you don’t own a digital probe of some kind.
Roast venison haunch with chocolate sauce: this recipe is for the most tender, juicy and succulent meat served with the perfect accompaniment, chocolate sauce.
Roast wild mallard duck, easy to cook, tender and full of flavour. Female specimen are plumper but if in doubt, salt the mallard in advance to tenderise it.
Roasted grapes go marvellously with cheese, chicken and even pasta. Their flavour intensifies and a drop of balsamic and a flake of salt complements it magically.
Roasted Romano peppers charred under the grill to skin and core them easily, marinated in an Ottolenghi-inspired dressing.
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 root vegetables with spiced bulgur wheat are a vibrant winter dish. It’s the classic roast vegetable medley with a summery vibe.
Roasted savoy cabbage wedges with Parmesan and thyme, charred in the pan then oven roasted. It’s a perfect side for fish or pork.
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.
Crispy, smashed and roasted potatoes with tangy cream topping, so glorious you can skip the meat from your Sunday or Christmas roast.
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.
Ropa vieja, stewed and shredded Cuban beef, braised with peppers, onions and tomatoes to a melting pulled beef tenderness, as tasty as it is colourful.
Rose and raspberry heart-shaped biscuits just perfect for Valentine’s Day. Instead of a Valentine card bake a batch of these dainty cookies, tender, sweet and fragrant.
Plain focaccia with rosemary and salt flakes; easy to make, divine to eat, warm or cold. Authentic Ligurian recipe from Samin Nosrat’s Salt, Acid, Fat, Heat.
Roast chicken rôtisserie style, with potatoes cooking beneath, the best outside a French village market. The ultimate salivating lunchtime temptation. Such a match made in heaven: chickens browning and crisping evenly and the spuds underneath, basting in the glorious fat, shaken about every now and then.
Rye crispbread, Swedish knäckebröd style thins, full of flavour and quite easy to make. Inspired by Nigel Slater’s recipe, mine is twice baked to make it crunchy but not burnt.
Chocolate sable biscuits with raw cocoa nibs and sea salt flakes. Meltingly tender biscuits with wonderfully crunchy cocoa nibs – these are grown-up chocolate chip cookies.
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.
The easiest salted caramel ice cream: three ingredients, no churning. Delicious salted caramel ice cream made with Carnation tinned condensed milk caramel.
San Francisco style sourdough is the top rated sourdough bread recipe. The history of the San Francisco sourdough bread goes back to the California Gold Rush of the late 19th century.
Savour the flavour of sautéed chard! Discover a tantalizing recipe that brings out the best of this versatile leafy green. It’s not all about spinach or kale, you know.
Sauteed wild mushrooms, chanterelles and pied de mouton. Cook wild mushrooms simply, with only a little seasoning: salt, pepper and a dash of cream.
Scalded rye and honey loaf with a hint of cinnamon. Scalding flour works as dough enhancer, softening the crumb and prolonging the life of a loaf.
Scallops and asparagus stir fry. Use frozen queen scallops for this dish, they will come into their own anyway against the background of perfectly cooked aubergines and asparagus.
Scallops thermidor, fat little molluscs baked in creamy fragrant Thermidor sauce on a bed of spelt and pancetta. Who needs lobster?
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.
Scaloppine al vino bianco, veal escalope in white wine sauce is fit for the smartest dinner party. It’s the dish that illustrates the expression ‘easy fine cooking’!
Schiacciata con l'uva (pronounced ‘ski-a-charter’ and meaning 'squashed'), Tuscan grape focaccia is a sweet version of the flat bread, with grapes and raisins.
Fresh mackerel fillets stuffed with samphire, anchovy and breadcrumb mix, grilled and served with parsley butter. Try Tom Kerridge's fantastic recipe for seaside stuffed mackerel.
Pumpkin and sunflower seeded rye sourdough, German style blonde Pumpernickel. Sourdough on rye starter with only a small addition of wheat flour which can be replaced with spelt.
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.