Recipe collections

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

Braised pheasant with chestnuts, tender and flavourful, it is also the ultimate sustainable food and free range meat.

Bramble jelly, old fashioned seedless jam made from wild blackberries. Pick your brambles and get jamming – and there’s no need for special equipment.

Brazilian carrot cake, bolo de cenoura, is mixed in a blender and the outcome is as reassuringly pleasing as the English tearoom staple.

Couscous for breakfast? But of course. It is sweetened with honey and raisins and served with yoghurt, breakfast couscous is delicious and easy to make.

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.

Simple brine for juicy festive turkey, advice on roasting times and a recipe for the best gravy - that's all I want for Christmas.

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.

Fluffy and rich brioche rolls made with Japanese milk starter, tangzhong, proved overnight for rich flavour. Well suited for fine dinner and for a bacon butty.

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!

Broccoli and Stilton soup, easy, tasty and proper comfort food. This one is made without blender, just chunkily mashed with potato ricer.

Broccoli frittata starts on the hob and finishes in the oven. With cheese and a little crème fraiche in the egg mix it’s fluffy and very satisfying.

Mejadra is a simple lentil and brown rice dish and my recipe has a great fried onions shortcut tip. Levantine rice and lentils were the biblical Esau’s ‘bowl of stew’. Probably.

Crispy smoked bacon with a mustard and brown sugar glaze. Talk about moreish – this glazed bacon makes the most moreish nibble in the world.

Bucatini pasta with creamy Alfredo sauce, peas and spinach. Bucatini is thick spaghetti-like pasta shape and it goes well with Alfredo sauce, a sprinkling of Parrmesan and a handful of peas..

Buchteln are Austrian buns, filled with jam and baked in one dish to tear and share. Deliciously fluffy, like oven baked doughnuts, they are traditionally but optionally served warm, with vanilla custard sauce.

Galettes au sarrasin, buckwheat crêpes, with a classic topping of ham, cheese and an egg. The type of pancakes best suited to savoury toppings, galettes from Brittany are healthy and easy to make.

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.

Burger wellingtons with mushrooms and shallots wrapped in puff pastry, an easy version of beef Wellington. It’s a fancy dish for dummies, it’s your Valentine’s Day dinner this year.

Indulge in the rich and creamy flavours of my burnt Basque cheesecake recipe inspired by Nigella Lawson. It is sure to be a showstopper at your next gathering.

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. Beans and sausage, but not as you know it!

Butter beans with ham hock, a slow cooked stew of incredible flavours and richness, the ultimate comfort dish.

Butter Stollen, German Christmas bread, at its most indulgent. Two kinds of Stollen in one recipe: packed with fruit and almonds, and swirled with smooth nut filling.

Buttermilk fried pork fillet cutlets seasoned with mustard and marjoram. Pork tenderloin brined in buttermilk and shallow fried in cornmeal coating.

Five-spice butternut squash in cheesy custard is precisely the treatment the squash needs to be a great dish. No surprise, it’s a recipe from Ottolenghi.

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.

Cabbage lasagne, a vegetarian dish of pasta layered with a filling of lightly cooked cabbage with tomatoes. Surprisingly flavourful and delicious!

Cabbage with bacon, tomatoes and mushrooms is a delicious main dish, served with plain pasta or potatoes. It can also be a hearty side dish, to go with fish or chicken.

Camembert en croute: baked Camembert wrapped in homemade shortcrust pastry. A divine cheese parcel in cornmeal shortcrust with Cheddar and thyme. Who doesn't love baked cheese?

Caramelised courgettes with basil and garlic: is it a sauce, a condiment, a side dish? All of those and more.

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.

Caramelised leek and Cheddar tart on shortcrust pastry, homemade or shop bought, is a fabulous, easy dish, as good to serve warm as it is cold.

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 and ginger cake, two of the best cake flavours together, with cream cheese frosting on top. Easy to make like all carrot cakes but the end result is stunning.

Carrot cake, simple and easy but unconventionally filled with apricot jam and decorated with chocolate ganache. Classic carrot cake with a zing!

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.

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.

Vegetarian Wellington, with mushroom and spinach layer around baked celeriac centre. Easy to make ahead, even easier to make it vegan: just use vegan pastry and skip the butter.

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.

Charleston red rice is a wonderful Cajun dish of oven baked rice with bacon and tomato purée. A descendant of West African jollof rice, this dish is older than the United States!

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. Turning water into wine? Naah, beer into bread! That bottle of ale no one is keen on can be put to good use.