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The best homemade crunchy, crispy biscuits that melt in the mouth or when dunked in your tea. Made to taste like Fox’s Crunch and Creams, these are much better.
Crunchy chickpeas flavoured with smoked paprika and oregano, as spicy as you want them, are a moreish but healthy snack, super easy to make.
Crunchy puff pastry bites sprinkled with cinnamon sugar – an irresistible way of using puff pastry offcuts.
Crushed broad beans with garlic, mint and dill are a perfect summery side dish, and the best use of the larger, mature, late season beans.
How to cook and serve new potatoes? Lightly crushed, dressed with garlic, mint and dill with some chopped olives. The best new potatoes are Jersey Royal of course, but pick your own local ones if Jerseys are not available.
The best crusty Italian white bread made with a slow fermenting biga, Italian starter dough, following a recipe by Ottolenghi.
Fresh cucumbers with feta cheese and honey are a minimalist version of Greek salad and all the better for skipping tomatoes – mainly for your digestion.
Cupcakes or muffins? Too elaborate to be called muffins, these are buttery cupcakes with crushed blueberries. Use fresh or frozen fruit for these lemon blueberry cupcakes, they will be delicious with either.
Cured duck breast meat, tonnes of umami flavour produced over three days with just salt and sugar. Homemade prosciutto, and it’s lean and healthy if you discard the skin.
Homemade gravadlax, salmon cured in the fridge with salt and sugar, flavoured with fennel, caraway and lemon zest. Three minutes of work, four days wait and you have an astonishing party starter or a sandwich filling.
Curried mussels spiced with chilli powder, cumin and turmeric, vibrant in colour with saffron, cooked in light creamy sauce. Option to substitute curry powder for my spice mix.
Dabo - traditional Ethiopian honey and milk bread. To make the Ethiopian yemarina yewotet dabo, which means honey and milk bread, beat the honey with the egg, salt and spices.
Date and nut squares, with chunks of Medjool dates and a mix of almonds, pecans and pistachio in rich, chewy batter. There’s a reason why these are called ‘food for gods’.
Date and walnut nougat meringues, the most exquisite sweets for all meringue, nougat, marshmallow and turrón lovers. Meringue never tasted better!
Date butter is a compound (flavoured) butter made by adding mashed medjool dates to softened dairy butter, creating a truly heavenly spread to slather over baked goods and more.
Date porridge is naturally sweet, prepared the night before and cooked within minutes into chunky, nutritious and kick-ass breakfast.
Easy deli style homemade rye bread leavened with yeast: it is perfectly possible to make deli style bread without a sourdough starter. Great for sandwiches and excellent for toasting.
Devil’s food cake with hazelnut praline and mascarpone cream is unbelievably good. Just the recipe for the next birthday occasion.
Easy dirty rice with minced pork and homemade Creole seasoning, a bomb of flavours and a healthy main course ready in about 40 minutes.
Dome cake made with genoise sponge filled with raspberry mousse and buttercream, for a very special occasion. You don't need a special tin - it's shaped in a bowl after baking.
Easy cherry sponge cake with fresh cherries lightly roasted; the base is gently prebaked and the end result is pure, gorgeous summer dessert.
Doughnut cake, an old fashioned Bundt cake that tastes just like a giant doughnut. It's buttery and covered in crunchy sugar coating, but healthier than oil-fried doughnuts since it's baked in the oven.
Duck pastilla, a Moroccan pie made with filo pastry layers encasing leftover roast duck mixture filling, with onions and peppers.
Bunettone is panettone hot cross buns, the best of Italian and English Easter traditions combined in one marvellous bake. Easter panettone, Italian hot cross buns, that's what my bunettone are.
Easy chocolate brownie, intense and fudgy but unbelievably quick to make. My best to date recipe for brownie is quite intricate, with beating eggs to a fluff and then folding and folding.
Fancy making Danish pastries without the fuss of laminating dough with butter? This is a revelationary shortcut to making Danish pastry the easy way, plus recipe for homemade apple and raspberry fillings.
Ebi fry, Japanese style breaded and deep fried shrimp with tonkatsu sauce. Ebi-furai can fortuitously be pronounced ‘ebi fry’ and that’s what it is: shrimp fry. It’s not katsu - I’ve spent some time around various websites featuring katsu, tonkatsu and such, only to find that there is no ebi katsu.
Fennel and gorgonzola fettucine - I love pasta. I could eat pasta every day, if it only didn’t contain carbs. Since it does (hell, what other reason it tastes so good?), it’s an occasional treat.
Fennel and spinach lasagne rolls, a pasta bake with salty feta mixed into mild fennel, and creamy spinach sauce as a background to the rolled up, stuffed lasagne sheets.
Fennel and Taleggio cheese pie with savoury crust made from scratch, this is an easy and excellent vegetarian comfort dish recipe.
Feta and za’atar scones, with fluffy crumb like a proper English tearoom classic but suffused with Middle Eastern flavour of za’atar: oregano, thyme, sumac and sesame seed.
Feta cheese, roasted grapes and crunchy walnuts are the perfect combination of juicy, sweet, crunchy and salty. It's a fantastic autumnal salad, to serve for lunch or as a starter.
Fideua, Spanish pasta dish with fish and seafood, is cooked exactly like paella: in an enormous pan, only with short vermicelli pasta replacing rice.
Fig and prosciutto tart with ready-rolled puff pastry takes about five minutes to prepare and twenty to bake. A divine, seasonal lunch or starter dish, best made with gorgeous Bursa figs.
Filipino beef tapa with brown rice, sweet and sharp marinated beef strips, stir fried and served as part of a breakfast dish of tapsilog.
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.
Financier biscuits, French mini almond cakes made with brown butter are deliciously moist, light and tender, a little like madeleines and really easy to make.
Creamy fish pie with layered sliced potato topping. Chunky fish and prawns, Mornay sauce and crispy layer of sliced potato topping finished with bubbly cheese..
Fish with mushroom gratin: haddock, turbot or sole fillets baked au gratin, covered with delicious mushroom sauce topped with crisp breadcrumbs.
Chinese five spice duck breast with perfectly rendered fat seared in a pan, atop aubergines and mushrooms stir fried with oyster sauce, is the kind of brilliant recipe that is quick and easy but very impressive.
Five spice shrimp with greens and crispy noodles. This is different to your usual stir fry: it’s a warm stir fried salad. The crispy noodles are totally optional: you can do soft noodles or no noodles.
Flat iron mushrooms, a mix of cultivated mushrooms pressed flat whilst cooking, to concentrate and wonderfully enhance their flavour.
Mixed flavoured meringue kisses, mini meringues with lemon, raspberry, chocolate and pistachio flavour. The quickest, burnt sugar meringue recipe.
Flutes, similar to baguettes but not as crusty and a bit richer, are made of soft and chewy dough generously flavoured with sage and Parmesan.
Fondant carrots are cooked in a water and butter emulsion, seasoned with carraway and cinnamon. Starting off in lots of sizzling butter, they are then soused with hot stock to become tender and fullest of flavour.
Fougasse with grated Emmental cheese, chewy and crispy French flatbread, the cousin of Italian focaccia. Make it with sourdough starter or bakers’ yeast – equally delicious and not at all difficult.
Fragrant fish stew with mixed fish chunks and seared scallops, crunchy vegetables and herbs. Easy, healthy and incredibly tasty.
Fresh, raw porcini salad with minimal seasoning is an epic treat. Sliced porcini, aka ceps or penny buns only need a sprinkling of salt and a drop of olive oil.