Soft and rich brioche base with plums and cinnamon crumble topping. It means brioche is not just for breakfast. It means turning bread into cake!
This is the best and the easiest plum cake with crumble topping. German plum cake with streusel where plums can be swapped for any other soft fruit, it's brilliant every time.
Poilâne corn sablé biscuits, made to the recipe from Poilâne bakery with very fine corn flour, look like little suns. Sablés are French shortbreads: sandy coloured and deliciously crunchy.
Hawaiian poke bowl with yellowfin tuna, seasoned with shichimi togarashi. Originating from Hawaii, it’s a salad/starter/appetiser of raw fish, sliced (which is what ‘poke’ literally means in Hawaiian).
Pomegranate jelly, mega flavoursome stuff and not so very difficult to make. I’m a pomegranate fiend. It is an addiction, obsession, guilty secret – call it whatever, I can eat pomegranates for England and any other country I might call home.
Pomegranate molasses made using fresh fruit. It is powerful stuff and works a treat as meat glaze, acidity provider in dressings and sauces, dropped on cereal and dribbled over ice cream. Even if calling it molasses is a thorough misnomer.
Traditional poppy seed cake in a bundt tin, made the old fashioned way, by soaking poppy seeds in milk. It's buttery and tender, dense with blue poppy seeds.
Porchetta, classic Italian pork roast, prepared with the easiest cut to handle: pork collar, also sold as neck or shoulder. Served usually cold in bread rolls, it is also gorgeous as a roast.
Pork and mushroom pie in a crust made from scratch, with gravy and chunky tender pork and girolle filling. Pork pie as the English know it is a sort of a twist on pâté in pastry, a wellington with mince or a sausage roll in the shape of a pie, only not quite as nice as any of the above.
Slow roasted pork belly glazed with soy sauce, honey and black bean paste. A bit like gammon, it should ideally be boiled first or - like I’ve done - steamed in the oven under a foil tent. Only the last hour or so the proper roasting should take place.
Haitian pork griot, twice cooked, baked and fried pork. Shoulder or belly are the best pork cuts for griot, marinated overnight for fantastic flavour.
Greek pork gyros served with tzatziki and pita bread. Another street dish impossible to replicate at home? Wrong: you can cook it in the oven.
Tonkatsu, Japanese fried pork in crisp panko breadcrumb coating. Between you and me, these are pretty much the same thing as schnitzel, escalope Milanese or cordon bleu without the cheese.
Pork loin roasted at low temperature, served with blueberry sauce. There are two things worth mentioning about this recipe: it’s pork, but not as you know it; and it comes with the dressing that usually hangs out with pancakes.
Pork parmigiana - Italian pork schnitzel baked in tomato sauce with mozzarrella and Parmesan. A.k.a. pork parmesan is the best possible dish to use pork tenderloin in!
Pork schnitzel, the German classic, gets an Italian makeover: lean pork loin flattened and covered with Parma ham, sage leaf and a little Parmesan.
Pork shoulder steaks with sage butter, seared on a griddle and finished in the oven. Pork shoulder steaks are best cooked for 5-6 minutes on each side plus 10 minutes in the oven.
Pork shoulder steaks with clementines and crispy sage leaves. This recipe is for shoulder steaks, my favourite cut. Loin is too lean, flavourless and boring; it’s best fit to be turned into lonzino; sliced thinly and savoured on a charcuterie platter.
Pork and mushroom stroganoff: perfect for when you want to cook an easy but special dish and can’t afford to spend a small fortune on the ingredients.
Perfect porridge with raisins and creme fraiche. It takes minutes to cook if oats and raisins soak overnight, for healthy breakfast that will keep you going till lunch.
Potato and cabbage gratin, herby with sage and dill, cheesy with gruyere or Cheddar. Rich, warming and absolutely comforting – it’s an oven-baked antidepressant!
Potato, chorizo and cauliflower tray bake; a one pan dish seasoned with cinnamon and smoked paprika. A traybake – or a sheet pan dish – is not very often successful in my view.
Potato and fennel gratin, a super-comfort dish of sliced potatoes and fennel baked in garlicky cream and a generous sprinkle of Gruyere or Cheddar.
Potato salad with pancetta and asparagus, delicious warm or cold. I’m really not sure what the deal with the ‘only three ingredients!’ recipes is. Or only four or five for that matter - the authors of those seem to take pride in putting together as few foodstuffs as possible
Potato babka is an unusual and tasty alternative to a boring nut roast, the vegetarian Christmas or Thanksgiving option. Lavishly seasoned grated potato mass studded with peppers and mushrooms baked till crisp in a loaf tin.
Simple potato soup with mushroom flavour is as warming and comforting as easy it is to make. Chunky, waxy potatoes, carrot and celery in a fragrant, clear broth flavoured with wild mushroom – gorgeous.
Potatoes boulangeres, potato slices baked with stock, onions and a little butter. A simple side of potatoes boulangeres is traditional with beef bourgignon.
Filled pasta cooked potsticker style: fry-steam-fry, with a handful of frozen peas and some shaved Parmesan thrown in. egone, boring boiled tortellini with boring pesto and cream - it’s now a Chinese-Italian fusion. Quite a bit of historical justice - after all Marco Polo allegedly stole the idea of pasta off the Chinese…
A classic pound cake also known as quatre-quarts or madeira. You don’t need to frost or layer it, there are no raisins thrown into the mix, no chocolate goes near it and the only adornment should be a discreet dusting of icing sugar - or a lick of good jam.
Prawn burgers with spicy slaw. Fried but briefly, loaded with crunchy slaw scant on mayo, made of the best source of protein in the discovered universe – who says you can’t have the best of all worlds?
Prawn Creole for two served with plain rice is my signature special main dish these days. Easy sauce base and roux, and homemade Creole seasoning recipe included.
Prawn fried rice spiced with cinnamon and star anise; light, healthy and extremely satisfying. The secret of good fried rice is fridge cold rice – and not much stirring.
Homemade gyoza are much easier to make and cook than you’d think and are perfect served with a simple dipping sauce and a quick cabbage salad with oriental dressing. They make a fantastic snack, starter or main course.
Prawn pasta bake with frozen prawns and a handful of spinach. I seem to be cooking just one pasta dish all the time: boil the noodles, throw a handful of greenery into the boiling water by the end, drain the lot and stir in some cheese/sauce/butter.
Prawn tacos with dried fruit salsa, something a bit different for a taco night. Fresh or frozen prawns cooked quickly in a spicy sauce just beg to be loaded into tortillas.
Prawns with stewed tomatoes. The other night I went out for dinner (a respite from all this cooking, shooting and Fiending) and had a very decent red mullet served with tomato and raisin stew. The stew was simply AMAZING.
Provolone pasta bake with homemade tomato marinara sauce. The best vegetarian pasta casserole recipe, with the tastiest sauce; topped with provolone which is the best melting cheese for pasta al forno dishes.
Puff pastry tartlets with three kinds of filling: prawn and garlic, spinach and blue cheese and bacon and Cheddar. Puff pastry – party food rescue, the solution for when you crave pizza-type food but can’t be bothered to make the real thing...
Pumpkin and cranberry pie with filling made with condensed milk and canned pumpkin purée. Homemade pie crust from scratch and a cranberry layer are the winning factors in this festive pie.
Pumpkin bread spiced with cinnamon and cloves, with walnuts and cranberries. I’ll say it very quickly: pumpkin bread is good. Very much the thing to do with this tin of puree knocking about the cupboard.
Pumpkin fondue in individual munchkin pumpkins, baked and filled with melted cheese. Sliced gherkins, a few lettuce leaves, a ton of apple chunks – and it’s no trick. It’s a treat!
Breakfast quesadillas with avocado, mushrooms and bacon. Now quesadilla is my perfect toasted cheese sandwich as I’ve only just realised. It ticks all the above boxes plus one huge box on top of that: there’s no bread.
Festive red cabbage stir fried with apples, raisins and spices, super quick to cook. Red cabbage can be cooked super quick and easy, not only for Christmas.
A summer salad of cucumbers, radish and lots of fresh herbs with feta cheese and a simple dressing. Cucumber, my favourite underrated fruit is usually included in vaguely Greek salads with tomato and feta cheese.
Italian beef ragu; pasta sauce with beef and pork mince, soffrito and tomato sauce. The amount of about 3-4 tablespoons of the sauce per person gives the perfect balance between Italian sparsity and British overload.
Raisin cake with a hint of spice, baked in a round Bundt tin. A bucket cake, this, well and truly. Bucket cake, if it needs reminding, is a concoction created by throwing things into a bucket and stirring them around a bit.
Raspberry and almond slice, a gorgeous buttery traybake with flaked almonds, sugar and butter topping: it’s easier to make and tastier than Bakewell!
Raspberry and lemon Battenberg cake made in a regular square cake tin, wrapped in homemade marzipan which makes it taste simply heavenly.
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