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Oven baked fish in panko breadcrumbs with baked string fries - a healthier version of fish and chips. The baked fish and chips is all right, plus you’re not stinking out the kitchen or splattering everything in grease and plugging the sink with oil. But don’t expect it to for ever replace your deep fried haddock or cod in crispy batter.
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 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.
Padron peppers, pimientos de padron, a Spanish dish of pan-blistered padron style green peppers. A delicious snack from the tapas menu, they can be eaten whole.
Pain de mie, French sandwich loaf baked in a Pullman tin with a lid. This is fantastic bread by the way, tasty, even more so by replacing all-white with a little wholemeal flour in the mix and using, of course, fresh yeast which does make a difference to the rise and the taste.
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!
Pandoro, Italian festive 'golden bread', the sweet buttery panettone's rival. Come on, Italians - just have both. I’m having both this year, although my pandoro is baked in a panettone tin - and my recipe is a somewhat hacked version of an Italian one.
Panettone - classic Italian Christmas sweet bread. Yes – it’s doable. A word of warning though: it’s a fickle, capricious beast in the truly Italian style, la donna è mobile and so is panettone.
Pan-fried calves' liver with red onions cooks in 5 minutes, it's tender, juicy and delicious. And eating offal is a way to reduce waste and meat emissions.
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.
Pasta with fresh tomatoes, garlic and basil. I love fresh tomatoes with good quality pasta. The question whether you should buy ’fresh’ supermarket pasta is a moot point – buy dry. Good.
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 fish balls inspired by Tom Kerridge’s fish burgers, with parsley, capers and mustard for flavourings. Fish balls, fishcakes, fish burgers – processed fish can be glorious.
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.
Partybrot, traditional German sharing bread, white and brown pull-apart rolls. It's bread baked in Germany and Switzerland, tear 'n' share rolls perfect for potluck.
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?
Italian style pear tart with an easy sponge base, soft yoghurt filling and pear, cinnamon and almond topping. A cross between a pear tart and a pear cake.
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.
Leek and mushroom penne pasta bake with mascarpone and mozzarella. It's easy, it's cheesy; it's veggie, it's crispy - it's an ultimate comfort pasta bake.
Penne pasta with chanterelles and pied-de-moutons, and plenty of parmesan. A very simple dish – good ingredients don’t need elaborate processing, and fresh wild mushrooms are as good as it gets.
Perfect beef fillet steaks cooked medium rare, served with anchovy butter. How to cook a perfect steak? One: smoking hot pan. Two: meat at room temperature. Three: flip every 30 seconds!
Dos and don'ts of making the best roast potatoes you have ever eaten. The ultimate golden, crispy roasties that make you forget about the roast beef.
Persian baked rice with a crispy tahdig layer at the bottom. The easiest method for perfect Middle Eastern rice with crispy bottom layer is to bake it in the oven - gorgeous every time!
Persian cucumber and radish salad, sabzi khordan, is the healthiest plate imaginable. Sabzi khordan means 'eat your greens' and it's piled high with fresh herbs over the cucumber and radish.
Persian rice with broad beans, baghali polo, is fragrant, green and yellow with dill and saffron. It’s a classic Iranian side dish for lamb shanks but who cares about lamb? Baghali polo is all you will want.
Classic pesto is made from basil, toasted pine nuts, Parmesan and extra virgin olive oil. Easy to make at home and more versatile than you'd think.
Petit beurre biscuits: the childhood throwback and a plain and simple accompaniment to a cup of tea or coffee. Easily made with a special stamp cutter.
Pheasant meatloaf is juicy, flavoursome and gutsy, and wild game is the best choice of meat both for your health and for the environment.
Quick pickled jalapeño peppers, crunchy and sweet and hot. The best pickled jalapeños are homemade, and these are ready within about an hour. Make sure you wear gloves!
Know your onions – and pickle them. Quick, easy and vibrant pickled red onions, perfect for a taco or burger night.
Pimm's cocktail is the classic British summer drink, with fruit and mint. My recipe is a little more grown-up than others!
Plain scones with pineapple flavour, soft and light. There is no butter in the mix and pineapple juice instead of milk. It turns out you can make scones pretty much out of anything.
Pan fried turkey breast steaks coated with crushed pink peppercorns, with an easy anchovy cream sauce.
Piperade is the Basque take on ratatouille with the heat of espelette pepper. This recipe is easy and simple, like a lot of best things in life.
Pissaladière Provençal is a simple savoury tart from Nice, with onion, anchovy and olive topping on pizza dough. In other words, salty fish on pizza!
Pistachio and chocolate chip cookies - chewy inside and crunchy around the edges. No brainer how to make them, is it? Mix the brown with the white sugar, add enough butter and just a little flour and you’re in business.