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Roasted savoy cabbage wedges with Parmesan and thyme, charred in the pan then oven roasted. It’s a perfect side for fish or pork.
Roasted seed and nut mix, a perfect topping for salads. Salty and crunchy clusters of seeds and nuts are the best addition of fibre and essential nutrients to your diet.
Crispy, smashed and roasted potatoes with tangy cream topping, so glorious you can skip the meat from your Sunday or Christmas roast.
Roasted sweet potatoes with chorizo and bacon are the perfect blend of sweet, salty and spicy.
Roasted Mediterranean vegetable mix with a topping of crumbled feta and toasted pine nuts. It’s vegetarian, it’s wholesome and it’s healthy.
Ropa vieja, stewed and shredded Cuban beef, braised with peppers, onions and tomatoes to a melting pulled beef tenderness, as tasty as it is colourful.
Rose and raspberry heart-shaped biscuits just perfect for Valentine’s Day. Instead of a Valentine card bake a batch of these dainty cookies, tender, sweet and fragrant.
Rose hip jam made from gorgeously bright wild rose fruit picked in September tastes a little like apricot jam, and is rich in Vitamin C.
Potato, beetroot and celeriac rösti. A very Swiss thing. It’s the Alpine dish where you get the starch, the oil, the crispiness of frying, the seasoning – and preferably a sliver of bacon on top – which is just what you need after a day of skiing.
Roast chicken rôtisserie style, with potatoes cooking beneath, the best outside a French village market. The ultimate salivating lunchtime temptation. Such a match made in heaven: chickens browning and crisping evenly and the spuds underneath, basting in the glorious fat, shaken about every now and then.
Chocolate sable biscuits with raw cocoa nibs and sea salt flakes. Meltingly tender biscuits with wonderfully crunchy cocoa nibs – these are grown-up chocolate chip cookies.
Sacher torte - as close as you can get to the real thing, rich in chocolate with a hint of apricot jam. This particular recipe should be trusted because it’s Austrian – from Austrian official travel site.
Salmon, broccoli and courgette baked with creme fraiche, mustard and dill. One pot wonder – courgettes and broccoli will do for veg, and if you really need a filler, return those spuds into the equation. Tasty. Very tasty.
Salmon and potato bake with creamy topping on the salmon and a pinch of crisp Parmesan on the potatoes – it’s a healthy and easy fish tray bake. As suited for a weeknight as for a special occasion.
Salmon fillet cooked with oyster sauce and a touch of brown sugar is a perfect umami storm. Salmon gently simmered in the sweet and salty sauce with spring onions and crushed garlic is ready in 10 minutes.
Smooth salmon pâté, with tarragon and chopped gherkins. Fresh salmon marinated in soy sauce and honey is roasted at low temperature, then turned into a flavoursome pâté in this simple recipe.
Salmon fillets with blue cheese topping baked in foil parcels aka en papillote. Yes, salmon goes very well with blue cheese, whether it's Stilton, Gorgonzola or Danish blue cheese.
Baked salmon fillets in maple syrup, soya sauce and garlic marinade. Salmon is pretty versatile and can happily take various treatments – see my recipes for steamed salmon and baked with potatoes. With all the cooking techniques I find the timing is the trick.
Salt and pepper halibut, seared in a flash. Halibut used to be my all time favourite fish. But now it's apparently overfished, not sustainable and it just makes you feel plain bad eating it. So it's a rare treat for me. But I've noticed it doesn't taste as lovely as it used to. So I've figured - cook it as quick as I can...
Salt baked celeriac, sweet and earthy and a Michelin grade impressive centrepiece dish. Salt crust made from flavoured salt and flour, you crack it open like an enormous soft boiled egg. Or a pathologist opening the skull.
The easiest salted caramel ice cream: three ingredients, no churning. Delicious salted caramel ice cream made with Carnation tinned condensed milk caramel.
Homemade spiced sauerkraut, dead easy, can be made in small quantities. I should be talking all about raw and fermented so I’m side-tracking. Recipes abound, everyone is fermenting like crazy and the reports of all those good bacteria doing wonders to our guts are making poor old sauerkraut blush.
Sausage, pear and root vegetable tray bake with chestnut mushrooms and rosemary is an easy one pan dish that hits the comfort spot.
Homemade sausage rolls – or rather home assembled. A twist more than a recipe. Adventurous as I am, I don’t make my own puff pastry, even celebrated master bakers say it’s perfectly fine to use good quality shop bought stuff. The twist is...
Sautéed courgettes with crisp and tasty toasted breadcrumb topping. Those are magic. They have the ability to transform the blandest vegetables into a feast.
New potatoes sautéed with spinach. This recipe for sautéed new potatoes has them boiled first and then fried in plenty of butter with spinach and capers.
Savour the flavour of sautéed chard! Discover a tantalizing recipe that brings out the best of this versatile leafy green. It’s not all about spinach or kale, you know.
Sauteed wild mushrooms, chanterelles and pied de mouton. Cook wild mushrooms simply, with only a little seasoning: salt, pepper and a dash of cream.
Salty porridge with mixed seed topping and red pepper slices. This is definitely for the brekkie-believers, but it’s porridge sans sugar so will alleviate some guilt. You know, it’s actually very tasty - and can be varied, with spinach, with mushrooms - or bacon of course.
Scallop ceviche with citrus juice and fresh plums. Contrary to what you might think, a dish of raw fish is actually a pretty common thing.
Scallops and asparagus stir fry. Use frozen queen scallops for this dish, they will come into their own anyway against the background of perfectly cooked aubergines and asparagus.
Scallops thermidor, fat little molluscs baked in creamy fragrant Thermidor sauce on a bed of spelt and pancetta. Who needs lobster?
Fresh scallops, flash fried, with discs of fried chorizo. Fantastically healthy chunks of pure protein, they are easy to cook but just as easy to overcook and turn rubbery. A minute on each side in a very hot pan.
Pan fried scallops with pancetta and spiced Napa cabbage. This dish has all my favourite tastes combined: it’s salty and sweet and spicy and sour.
Scaloppine al vino bianco, veal escalope in white wine sauce is fit for the smartest dinner party. It’s the dish that illustrates the expression ‘easy fine cooking’!
Schiacciata con l'uva (pronounced ‘ski-a-charter’ and meaning 'squashed'), Tuscan grape focaccia is a sweet version of the flat bread, with grapes and raisins.
Sea bass fillets baked in a creamy spinach sauce, delicious and ready in 15 minutes. This method keeps the fish succulent and flaky even if you use defrosted fillets.
Fresh mackerel fillets stuffed with samphire, anchovy and breadcrumb mix, grilled and served with parsley butter. Try Tom Kerridge's fantastic recipe for seaside stuffed mackerel.
Sedgemoor Easter biscuits, aka Somerset biscuits are traditional English Easter treats originating from West Country. Lightly spiced, studded with currants, with simple vanilla icing, they are a welcome variety amongst all the chocolate eggs!
Crunchy seed crackers made with a mix of 7 seeds; gluten free and keto-friendly if you skip millet grain. Great as a snack, broken over a salad for a topping or served on a cheese board.
Seeded oatcakes with poppy and sesame seeds; naturally gluten free, wholesome and gut-friendly. Oatmeal, boiling water and a little butter – takes you back to making mud cakes!
Semolina porridge not just for babies, with dried cranberries and a sprinkling of cinnamon, naturally sweet or with honey, it makes a nice change from oatmeal. Who said it was only fit for babies?
Takeaway-style sesame noodles with spring onions and beans, served with chopped peanuts and cucumbers. These are plain, vegetarian, sesame flavoured, takeaway-style noodles with peanuts, cucumber and beans.
Sesame roasted broccoli with a hint of sweetness from maple syrup, soused in olive and sesame oil, ready in 20 minutes. Broccoli like you’ve never tasted before!
Sfogliatelle are Italian flaky pastries from Naples with creamy ricotta filling, pronounced 'sfohl-ya-TEL-leh'. Sometimes called 'lobster tails', easy to guess why.
Salmon shakshuka: spicy tomato and pepper base with chunks of fresh salmon poached in the sauce. Swap the eggs for salmon and serve shakshuka for dinner!
Shaved Brussels sprout salad with toasted walnuts and Manchego cheese; the sprouts are raw, the walnuts are toasted and the cheese is mashed into a dressing. Feed it to a sworn Brussels hater and see what happens.
Best red wine braised short ribs of beef with plum sauce, sweet and tender, called Obama’s short ribs, after the dish served to Barack Obama in a Harlem restaurant.