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Pan fried monkfish tail in spicy coating, with mushroom sauce and chorizo slices. Monkfish with paprika and chorizo complemented by spiced mushroom sauce makes a super tasty and still a healthy dish.
Moo shu, Chinese stir fried pork with wood ear mushrooms and lily buds, is usually served with thin Mandarin pancakes and hoisin sauce. But you can serve it with plain rice for just as delicious a dish.
Muhammara, roasted red pepper and walnut dip, flavoured with pomegranate molasses and Aleppo pepper flakes. This should be a firm fixture in your next meze!
Ottolenghi inspired fondue filo pie, with butternut squash swapped for mushrooms. It’s a combo of Savoyarde raclette experience and a Greek or Middle Eastern filo pastry, and it’s excellent.
Creamy mushroom ragu made to Heston Blumenthal’s recipe is a rich and flavourful dressing for pasta, gnocchi or polenta. With a hint of tomato, it's Umami Central.
Mushroom risotto made with dried, rehydrated porcini and masses of Parmesan and butter is a royal feast. I love it just with a green salad.
Mushroom sauce, creamy and fragrant, with a few dried wild mushrooms that make all the difference. The sauce for pasta, steak, chicken, meatballs and whatever you fancy.
Corn tortilla chip nachos with easy homemade beef chilli, sweetcorn and cheese. Homemade nachos are the perfect recipe for a crowd-pleasing supper or snack.
Negimaki-style veal escalopes, marinated in teriyaki and sliced across like sushi rolls. A party snack with a wow-factor or a dish for the special dinner à deux.
Norwegian apple cake, eplekake, is plenty of apple slices on sponge batter enriched with milk. This recipe is from NY Times but cross-referenced with Norway!
Boller are Norwegian breakfast buns with cardamom flavour and a shiny glaze. Easy to make, they are gorgeous warm but as lovely toasted and buttered.
Oatmeal raisin cookies, buttery, chewy and delicious. Made with a mix of rolled and pinhead oats which gives them a fantastic texture.
Healthy homemade cereal bars made with oats and plenty of dried fruit and seeds. Cereal bars or granola bars? Either way they are much better than shop-bought bars.
Old fashioned apple cake with brown sugar frosting. We used to have two apple trees in the garden: one eating, one cooking, fruiting every other year each, in alternative years – a perfect arrangement.
Homemade granola with olive oil and maple syrup, with seeds, nuts and dried apricots. It’s toasted in the oven till golden, crisp and irresistible.
Discover the magic of sourdough bread with the one and only sourdough bread recipe. This is a masterpiece of crusty goodness and complex, tangy flavours.
French onion soup with toasted bread slices loaded with cheese. The best thing to eat on a cold winter’s day is soup. Something so comforting about a good bowl of soup – better than a stew, much better than a salad and it even beats cheese on toast – sometimes. Not that much beats cheese on toast in my view.
Orange and ginger flavoured flapjack, soft and chewy, buttery and slightly sticky. Make it plain as it is, or add a handful of dried fruit or coconut flakes.
Orange chicken, spicy, fresh and sweet, ready in twenty minutes including all the chopping, is an easy stir fry lighter and healthier than the orange chicken from American Chinese restaurants.
Orange flavoured ciambella with dark chocolate glaze is Italian ring-shaped breakfast cake. This one is made without butter but with olive oil; serve it for an indulgent breakfast or for dessert.
Orange dacquoise biscuits, chewy almond cookies made with egg whites, are like a meringue that changed its mind at the last minute and turned into sponge batter.
Orange and cinnamon scone rolls are two in one: scone dough rolled up and baked like a cinnamon roll. Perfect for a breakfast treat.
Easy cheesy oregano cheese straws from homemade shortcrust pastry; flaky, buttery and melting in a mouth. Everyone’s all-time best ever favourite snack.
King Oscar II cake is also known as Swedish almond tart. It's an almond macaron style cake filled with almond buttercream, easy to make and absolutely delightful.
Oven baked arancini made with leftover mushroom risotto, filled with prosciutto and mozzarella. It’s the starter you wish was a main. It’s the leftovers dish that’s better than the original.
Oven braised racks of baby back pork ribs with Creole seasoning and maple syrup glaze, cooked for 4 hours into tender perfection.
Oven roasted duck breast fillet with chilli flavoured pineapple slices, charred on the griddle. Served on a pile of green lettuce, it’s an outstanding warm salad dish.
Oven roasted courgette with hot and sweet seasoning, a twist on Thomas Keller viral ‘scored zucchini’ recipe.
Sea trout fillets baked in oven with lots of steam, at low temperature. This is definitely the best way to cook these delicate fillets, often prone to drying out if overcooked.
Pan de cristal, Spanish glass bread is gorgeous not only con tomate. It also makes the best toasties, and it is not that hard to make at home.
Pan de jamón, Venezuelan ‘ham bread’ is the traditional Christmas bread in Venezuela filled with ham, bacon, olives and raisins. It's beyond delicious!
Pan fried skin-on fish fillets with creamed spinach. It’s simple: all you need is for the fish fillet skin to be perfectly dry and the pan to be really hot.
Pan-fried wood pigeon breast is a great starter. It's an easy and quick recipe for very underrated, tasty, cheap and sustainable meat. Serve it with orange caramel and pomegranate seeds.
Classic creamy panna cotta, the simple and exquisite Italian dessert. Vanilla flavoured, with whole milk and cream and only enough gelatine to keep it set, served with passion fruit puree.
Panpepato, Italian classic Christmas dessert from the province of Siena, is the ancient version of panforte di Siena, Italian biscuits packed with fruit and nuts. Panpepato is spicy, peppery and very chocolatey.
Pappardelle with chanterelles, the simplest pasta dish with the sunny wild mushrooms also known as girolles. A little butter, a little Parmesan and it’s an autumnal feast.
Original Parker House bread rolls, created in the famous Boston hotel, soft and buttery. It's a classic dinner roll, shaped like a folded half-round and brushed with lots of butter.
Old fashioned Yorkshire parkin is a sticky, glorious cake full of ginger and spice, treacle and golden syrup, thoroughly traditional for the Bonfire Night.
Parmesan scone loaf with whipped Stilton and cranberry sauce is the perfect Christmas breakfast idea. It can be baked in advance and sliced, toasted and buttered on Christmas morning.
Pan fried partridge breast fillets with grilled peppers, mushrooms and aubergine. This recipe has the partridge breasts coated in spiced flour and pan-fried for just 4 minutes in total.
Elevate your dessert game with passion fruit cake with crunchy coconut crumble recipe. Indulge in the perfect blend of sweet and tangy flavours of passion fruit, topped with a crunchy and delicious coconut crumble. This easy-to-make cake is a showstopper for any occasion. Get the recipe now and impress your guests with this unique dessert!
Pasta alla pizza is this simple but genius thing: pasta that tastes like pizza toppings. Pizza pasta is also the easiest supper you could possibly imagine.
Pasta fritta, fried pasta with asparagus, garlic and mint; the best thing to do with leftover pasta. Any pasta shape can be made into pasta fritta without eggs, or frittata pasta – with eggs mixed in.
Pasta with crispy capers, bacon and breadcrumbs or pappardelle con pangrattato. Breadcrumbs are an age-old pasta dressing, poor man’s Parmesan. Textures are great here; everything is crispy and crunchy and salty
Pasta with asparagus and lemon sauce is a light and simple dish. Calamarata pasta or any favourite shapes, segmented lemon and asparagus cooked with the boiling pasta, plus some butter and Parmesan make an exquisite springtime dish.
Pasta with red and yellow peppers cooked down to sweet and silky sauce, also known as pasta peperonata. Who needs tomatoes?
Peach pound cake is the richest, most buttery and tender crumb made with peach puree, with diced fresh peach embedded in the batter. Jerrelle Guy’s recipe from NY Times Cooking with minor tweaks.
Pecan Linzer bars with easy, nutty shortcrust pastry and jam filling are one of those ultimately comforting sweets: a posh version of jammy shortbread bars.