Recipe collections

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!

Kewpie-style mayonnaise, the umami bomb of a condiment, which you can make in exactly one minute. A stick blender and a tall jar make true magic happen.

Discover the rich history and versatility of kibbeh pie, a traditional Middle Eastern comfort food loved by many, and try out a tasty recipe for yourself!

Korean BBQ-style oven baked meatballs with sweet and salty glaze, super easy and mega tasty. With old fashioned Ritz crackers to bulk out the beef mix!

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.

Discover the ultimate lamb shawarma recipe, featuring lamb leg marinated in 11 Lebanese spices. This authentic Middle Eastern recipe by Ottolenghi is perfect for a special occasion or a weekend feast.

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.

Leek and potato bake, or gratin, with creme fraiche and cheese. This is a vegetarian dish which resembles tartiflette or pommes dauphinoises in its levels of comfort.

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.

Lemon and smoked paprika roasted potato wedges. This is definitely one of those dishes that look hugely better before cooking. Decorative lemon slices, pale yellow potatoes with a red dusting of paprika, glistening oil and the green sprigs of rosemary – pretty as a picture.

Lemon sole fillets cooked in creamy Parmesan sauce are an easy and elegant dish. Serve them with simple greens and new potatoes for an exquisite but quick supper.

Warm salad of poached fish and raw samphire with lemongrass dressing. Samphire, or sea asparagus, is the salty marshland grass and not actually seaweed as some may think.

Lentil and mushroom bake with red peppers and a little spinach for vibrant colour. Lentils are cooked from scratch but no soaking required for this recipe.

Lime yoghurt pistachio cake with lime and rosewater syrup drizzled all over it: I swear there isn't a better cake made with yoghurt. Or lime. Or pistachios.

Mouchous, traditional macarons basques, easier to make than the Parisian variety but just as delicious though presented individually and quite rustic compared to Paris macarons.

Authentic French almond macarons with dark chocolate ganache and lemon curd filling – the most exquisite dessert you can possibly make.

Classic French madeleines, buttery and melting. The cookie is lovely – and don’t listen to the evil people who tell you it’s all right to make madeleines with whole eggs.

Malt vinegar rye bread with coriander and caraway seeds, nearly as exquisitely tasty as rye sourdough which it pretends to be, with a fraction of the toil.

Maple and pecan sticky buns, baked upside down, flavoured with cinnamon and cardamom. It's a rich and sticky, sweet and spicy bliss, best enjoyed warm!

Maple and spice roasted nuts made with raw or blanched nut selection. Better than any you buy, and you can make them differently flavoured every time.

Pancetta wrapped meatloaf with a maple syrup and mustard glaze. Use pork and beef and plenty of fillers so it keeps its shape and slices well!

Marshmallow brownie is a fudgy and gooey brownie from Salt & Straw ice cream makers, with marshmallow made from scratch or, more sensibly, shop-bought Marshmallow Fluff.

Marzipan buns flavoured with cinnamon and cardamom. Homemade marzipan fills these soft sweet buns baked in a muffin tin. These are perfect breakfast buns!

Marzipan and shortbread biscuit chocolate coated bars, made from scratch. Like Twix, only better; like Ritter Sport’s all best bars combined into one.

Marzipan loaf cake based on Nigella Lawson’s recipe, using homemade marzipan. That’s a simple plain cake with marzipan in the mix but there’s nothing plain about the way it tastes.

Marzipan truffles, chocolate covered balls of homemade marzipan, and the chocolate is also homemade! Vegan, easy and utterly delicious.

Mascarpone blueberry cake, rich and velvety with a tangy flavour from the blueberries. Adding mascarpone to the cake mix makes it rich, moist and tender and no, it doesn't taste like a cheesecake!

Mascarpone sorbet with lemon flavour inspired by a River Café recipe is smooth, creamy and unbelievably refreshing. This is a no-churn recipe.

Mast-o-khiar is Persian yoghurt and cucumber dip with fresh herbs, walnuts and raisins. Samin Nosrat’s recipe suggests using labneh, strained yoghurt cheese, and that is a complete winner.

Matcha (green tea) sponge cake with lemon and bay leaf scented whipped cream frosting. It’s a beautiful dessert, beautifully simple to make (but nobody will believe you how easy it is).