Angel food cake, light as air and fat-free. It’s like eating cloud. Really sweet cloud. But surprisingly, it can be sliced and layered, filled with cream and fruit and curd without fear of collapsing. What it is basically is a butterless, fatless, egg yolk-less sponge. Airy-fairy.
Scones made with grated raw apple and cheddar cheese. So this is a quick, rewarding, minimum effort recipe for apple cheese scones. They spread, rather than rise skywards, which seems to be the effect of cheese content in pastry.
Cider braised ham with apples and garlic. This is truly the best way to cook gammon/ham. It is out of this world and will make ham sandwiches to die for.
German apple Kuchen with roasted apples and breadcrumb and nut topping. Kuchen, I recall, is what my Grandmother used to bake on Sundays, to be consumed, still warm, after lunch with a coffee.
Perfect apple pie with homemade pastry and apple and raisin filling. I have twisted the classic a little by making sweetened crust but if you use tart cooking apples and not a lot of sugar in the filling, it creates a nice balance.
Cheat's apple strudel with apple chunks and raisins wrapped in sweet tea bread dough. This is a cheat’s recipe. There’s no stretching and stretching and stretching and reading love letters through the dough involved.
Apricot and fig pork stuffing for turkey, duck or game. I like pairing meat with fruit, dried fruit especially, and this stuffing will complement poultry extremely well. If you set out on a challenge of de-boned bird roast this Christmas, it’s a wonderful filling to spread inside the meat, roll and tie it up, roast and serve for the ‘wow’ factor.
Apricot frangipane tart, fresh apricots on a frangipane layer, with Italian shortcrust pastry base. There are three recipes in this one. The tart base is made from pasta frôlla, the Italian equivalent to sable or shortcrust; not really very different but less flaky and crumbly than their Anglo-French brothers
Asparagus risotto with Parmesan crackers. Making a good risotto is tricky: the proportion of liquid to rice; when to add on the add-ons; how to score the precise result between tough grains and a slop bucket; whether to use a wooden spoon or a whisk in the absence of the magical girariso and how much butter it REALLY needs.
Raw asparagus salad with lemon and olive oil dressing. This is a simple salad and of course you can choose not to bother with the peeling, but it makes for a good contrast of textures. The dressing marinates the asparagus a bit and the Parmesan complements them nicely. As fresh green shoots as you can get – and it’s spring by the mouthful!
A Greek twist on Eton mess: fresh blueberries or strawberries, lightly whipped cream and filo pastry shards. You’ll never want the Eton version again!
Aubergine parmigiana in homemade tomato sauce, with mozarella, Parmesan and basil - the classic. It's a delicious standalone dish but also a good side to a steak.
Creamy pasta with bacon and Parmesan made irresistible with a blast under the grill. It is not carbonara but it’s incredibly gorgeous.
Savoury breakfast muffins with bacon, apple and cheese. I adopted this recipe from Nigel Slater who uses ham in his muffins. Say what you will, bacon always wins over ham at breakfast time and these things are meant for breakfast.
Bagels with poppy and sesame seeds - as good as in New York or Montreal. Anyone who knows a thing or two about bread, dough and things yeasty will work out that if you stick a bit of yeast dough into boiling water...
Baguettes made with white French type 55 flour, cold fermented overnight. The best thing for me about holidays in France is going to a boulangerie to get fresh baguettes, coming back proudly brandishing the crusty sticks, pretending I’m a proper French person.
Baked ziti, penne or rigatoni with bacon and roasted aubergine: it does not drown in cheese, there is no tomato sauce, and it is not a million calories like your usual pasta bake.
Homemade baked beans with bacon and molasses, cooked for five hours in the oven. Baked beans from scratch? Soaked overnight and all? Instead of just opening a tin? Why not, if they can do it in Boston?
Baked oatmeal breakfast casserole with buttermilk and your favourite jam. Breakfast is so controversial these days that I don’t know if I dare post this recipe under the ‘breakfast’ tag.
Baked fennel with tomatoes and plums: three ingredients and what a burst of flavour. It makes a good vegetarian lunch or an interesting side for meat or fish.
Baked meatballs with sweet and salty glaze, flavoured with Korean barbecue-style seasoning. With old fashioned Ritz crackers to bulk out the beef mix!
Orzo pasta baked in the oven with porcini mushrooms and pancetta. Those Italians! Not enough for them to make pasta in the shape of radiators, ears, bow ties, wagon wheels – they also make pasta that masquerades as rice.
These are baked sardine fillets, with garlic, lemon and basil. I’m a bit fussy about sardines – even though I like the taste, like miniature mackerels, with crispy grilled skin – but the bones! The bones! Now the other day my fishmonger had some filleted fresh sardines...
Baked scamorza, aged mozzarella, with grilled garlic bruschetta. Baked scamorza with bruschetta is nothing other than posh Italian cheese on toast.
My baked rice pilaf is a veggie dish, with three kinds of mushrooms just for variety; and because there aren’t many things that can’t be improved with dried porcini flavour.
Bakewell tart with a smudge of raspberry jam, soft and chewy frangipane filling, almondy crust and a cherry on top. Gorgeous textures and flavours in a classic English cake.
Banana fried with bacon and a drizzle of maple syrup, a great breakfast on its own or on a toasted slice of sourdough. Let’s be honest: this is not a major culinary discovery. It’s not a new umami, raw fish, salted caramel or cooking things in Coca-Cola.
Banana bran muffins with raisins and cinnamon - perfect for breakfast. Most pastries can be frozen when baked and just cool and they will be good as fresh after an hour on the kitchen top. The only problem is they can never, ever win with the competition from a bacon butty…
Victorian Savoy cake, or biscuit de savoie, is the lightest butterless sponge cake. Fuller taste than angel food, more forgiving than genoise and far more sophisticated than Victoria sponge.
Black forest gâteau, rich and dark chocolate base layered with pillows of cream swathing fresh, lightly roasted cherries. A luxurious idea for the next birthday or celebration bake.
I thought I’d make blanquette de veau with some diced English rose veal from my butcher’s. How haute cuisine and poncey that sounds, eh? Two things have transpired this morning however: one – when I opened my veal vacuumed pack...
Blueberry Victoria sponge cake, with layers of lightly roasted blueberries and whipped cream. Sponge cake, as the name cleverly suggests, is supposed to soak up the filling/syrup/drizzle/jam/cream.
Blueberry buckle cake with wholemeal flour and quinoa and oats topping. That of course refers to the way the topping buckles on top of the fruit in a wavy manner. Very descriptive. I think I’ll adopt it now, especially that the blueberry kind is the most common buckle and that is my firm favourite.
Blueberry cornmeal shortbread tart from Alison Roman, slightly tweaked, is the best pie/tart/cobbler for the summer season. No soggy bottom!
Sweet focaccia-style tea bread topped with blueberries and crumble. Ordinarily, thinking focaccia will bring to mind an image of flat, thin bread decorated sparsely with whatever, preferably savoury, preferably olives.
Blueberry poppy seed cake, easier to make than a pie and delicious warm or cold. It is a pie of sorts or a tart, or flan, with the filling surrounded by a golden brown crust.
Borodinsky rye sourdough loaf - dense, intensely sour, strong on coriander and dark in colour. It takes forever to rise and doesn’t do much oven spring.
Beef brisket braised with onions, mushrooms and sweet wine. The choice of aromatics is free but I’ll say this particular selection made very good sauce.
Braised pork shoulder with chilies, Mexican style. The result is epic: tasty, juicy and so tender it falls apart when you look at it. Serve it sliced as if it was a roast, like below; for an ultimate pulled pork taco experience shred it with two forks when hot and toss in the strained sauce.
Bramble jelly, seedless jam made from wild blackberries. Bramble picking would be the nicest and the most rewarding type of foraging – they are plentiful and in plain view, unlike mushrooms
Couscous with raisins, yoghurt and honey, an excellent breakfast idea. Honey and yoghurt are a must though – in fact, another brilliant breakfast is just plain yoghurt with honey drizzled over.
Breton butter biscuits, rich with extra egg yolks, made with beurre de baratte. Almost a shame to bake with it – but since I propose that the biscuits below are the best in the world, it’s only fitting that they should be made with the best butter.
Christmas turkey - wonderfully moist, brined for 36 hours, worth every minute of the effort. Some other points worth bearing in mind: don’t cover it. It will steam instead of roasting. But by all means pour some liquid into the tray so it cooks in slightly moist environment.
Buttery and barely sweet brioche, home baked breakfast fit for a king. Paper-thin glossy crust and the softest, meltiest crumb hiding inside, waiting only for a lick of good jam.
Fresh raw broccoli salad marinated in oriental dressing. Broccoli has come a long way since being served to twelve year old me in the shape of whole boiled head, tasteless and mushy.
Yule log, or buche de Noel made with chocolate sponge and chocolate whipped cream filling. This is DEFINITELY the best dessert on Christmas day. It rides onto the table when everyone is in deep gluttonous stupor after third helpings of turkey and just one more last spoonful of stuffing, and suddenly they perk up mumbling ‘this is a bit of all right’ and ‘I might have room for the thinnest slice more’.
Austrian Buchteln, baked jam-filled doughnuts, pull-apart breakfast treats. Some special Sundays my Austrian grandmother would fluff up the dough, butter a tin, find a jar of plum preserve in the larder and magic them out of the oven an hour or so later.
Bulgogi, Korean marinated grilled beef wrapped in a lettuce leaf. This is the ultimate fast food: wholesome and no-carb and no-salt! And a fusion version: instead of loading the grilled meat into lettuce leaves, pack them into pitas, top with lettuce and sauce and you can have an Asian/Middle Eastern experience.
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