Get new recipes in your inbox
This is a genoise sponge cake with mascarpone and blueberry filling. Before my last birthday (oh yes, I make my own birthday cake in this house, no respite for the wicked) I thought I’d make something restrained. Elegant.
Ginger cake with candied ginger pieces, jam filling and maple syrup icing. I always thought ‘gingerbread’ referred only to cookies until I saw the cranberry gingerbread cake in NYTimes Cooking.
Gingerbread biscotti spiced with Christmas flavour, crunchy and dunkable, with mixed nuts and cinnamon sugar coating. Honey and spice and a festive spirit twice cooked!
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…
St. Louis gooey butter cake made from scratch, with the best gooey buttery topping. The gooey butter is sold as breakfast pastry and there are two variants, fiercely defended by the respective factions. One: ready cake mix and a cream cheese topping sounds lovely and easy but the yeast base and buttery sugary goo on top appeals to me with the force of the original.
Gooey butter cake bars with raisins and almonds, chewy sticky topping on an Italian pasta frolla shortcrust base. Inspired by St Louis gooey butter cake!
Greek lamb, spinach and feta filo pastry pie, using leftover roast lamb, is better than the original roast.
Green papaya salad with sweet and sour dressing is crunchy, juicy and incredibly full of goodness. Plus, it helps digest meat!
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.
Dover sole is the best grilled. On the bone but skinned, brushed with plenty of butter and served with caper and lemon butter - it's fish dish perfection.
Pink guava cake with pink buttercream frosting, made from concentrated guava juice. It looks like a six years old girl’s dream. It tastes like heaven.
Pan fried guinea fowl breast with fresh wild mushrooms, it’s the epitome of an autumnal dish. And a feast fit for the gods!
Halibut fillet steamed atop braised leeks and carrots, the best cooking method for halibut. Healthy, tasty, and one pan dish to boot!
Halloumi burgers with roasted pepper, aubergine and onion. I love the cheese. Gorgeously rubbery, gooey but not dissolving, tasting of nothing much at all, it must be the mother of processed cheese. I bet the founders of Kraft Foods were Cypriots.
Serrano ham, salami and chorizo oven dried crisps are a wonderful snack; lean and mean protein to munch, not only for ketogenic dieters.
Hasselback chorizo stuffed with halloumi chunks is an upscale, deconstructed hot dog and completely irresistible. This is your guilty food pleasure turned into a proper meal!
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.
Hokkaido milk bread made using the tangzhong method. Hokkaido milk bread is also the basis for the best breadcrumbs in the world, panko.
Honey and apricot brack, inspired by traditional Irish bread with raisins and currants aka barmbrack, this one is full of dried apricots, sultanas and walnut chunks.
Honey cake with dates and apples from Nigella Lawson’s collection is not only suitable for Rosh Hashanah: it’s simply the perfect autumnal cake.
Hot butterflied tiger prawns in a spicy marinade by Ottolenghi. Grill them, fry them or barbecue them as long as you’re quick – they only need a minute in the pan.
Best hot cross buns ever: wholemeal, with tons of raisins, piped crosses and delicious sticky honey glaze. There’s no better spring breakfast than a buttered hot cross bun.
Jamaican hummingbird cake is a wonderful thing: easy and unpretentious, but gorgeous enough for a birthday or wedding. Try my version with crushed pineapple, pistachios and apple buttercream.
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.
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.
Ciambella, Italian breakfast lemon cake shaped like a doughnut, with an occasional berry, is the Roman way to meet the day. With a cappuccino and a smile.
Italian ricotta cookies, soft and tender lemon biscuits made with ricotta cheese and butter. Soft and pillowy, the icing is optional and the sprinkles even more so.
Large supersized jam tart with easy shortcrust pastry bottom and lid, and no rolling out involved. Get that jar of your best raspberry jam into action!
Japanese milk bread rolls made with tangzhong: a starter cooked like roux, with flour and milk. The roux, or tangzhong, is then mixed with the rest of more ordinary ingredients; proved, shaped and baked in rolls or loaves, whose heel, incidentally, is made into panko.
Mokonuts-style jewelled cookies with chopped pistachios, dried apricots, cherries and dates. So tasty you’ll want to visit the Paris bakery instantly. Or make double the amount.
Julekake (pronounced yoo-le-kar-ka) is a traditional Norwegian Christmas bread, with Sukat (candied citrus peel) and raisins. Julekake is flavoured with cardamom and it’s best toasted, served with gjetost (brown cheese).
Kalpudding, Swedish brown cabbage meatloaf, served with boiled or mashed potatoes and a sweet and spicy preserve, is best homemade – and one more reason NOT to go to IKEA!
Korean beef tacos, probably the best street food fusion. Marinated and grilled steak in soft corn tortillas, with shredded salads and spiced mayo – that’s taste bliss.
Kubaneh, Yemeni Jewish bread traditionally baked slowly overnight, is the original croissant except with none of the hassle and lots of fun in the making.
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.
Homemade lamb doner kebab from Tom Kerridge is made in the oven, served in a tortilla wrap and devoured in seconds. Who said you can’t make street food at home?
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.
Lamb neck fillet stuffed with spicy nduja sausage, grilled with fresh rosemary sprigs. New season lamb neck is best for grilling, and nduja flavours it beautifully with spicy heat.
Moroccan lamb pastillas are shaped like cigars with leftover lamb wrapped in filo pastry. Inspired by Jamie Oliver's recipe, these lamb pastillas are served with a yoghurt harissa dip.
Rack of lamb roasted medium rare with slices of grilled pineapple, a perfect combination of sweet and spicy. Also, pineapple facilitates digestion of meat protein.
Lavash, Middle Eastern flatbread often served with dips or kebabs, is easy to make and cooked on the hob in a frying pan with a little ghee.
Lemon and almond teacakes from Ottolenghi are really mini ring cakes or individual doughnut cakes but so delicious you can call them anything you like, it won’t matter.
Lemon and blueberry flapjacks, easy to make and much healthier than off-the-shelf bars, naturally flavoured with lemon juice and zest, with freeze-dried blueberries.
Andalusia, lemon and chocolate torte is the ultimate chocolate experience. A challenging, but possible to replicate Parisian confection from La Maison Du Chocolat.
Lemon drizzle cake with poppy seeds. The kind of cake that can make you hum when eating it. It’s the one-slice-is-never-enough cake. It’s the how-come-there’s-none-left? kind of cake. And it’s easy, easy-peasy, even my nephew could whip it up.
Lemon whoopie pies with vanilla buttercream – the classic whoopie pies invented in New England, remade in old England with a recipe from an Aussie. Those cookies travel, eh?
Lemon cream cheese cookies, soft and chewy, delicate and sweet, with a touch of lemon icing. Cream cheese is a wonderful baking ingredient.
Lemon polenta cake, tender and not too sweet; wonderfully crunchy on the bite. It’s gluten free, easy to whip up and it looks like a round of delicious sunshine on the plate.
Cookies and privacy.
We welcome your feedback and suggestions.