Osso buco - shin of veal, slow cooked with porcini and tomato sauce. The shin of veal is a delicious cut, actually much better than a lamb shank, equally cheap, cooks all by itself and is a joy to eat – just leave the marrow to me.
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.
Padron peppers, pimientos de padron, a Spanish dish of blistered padron style green peppers.
Paella mixta, chicken and shrimp with crunchy rice at the bottom of the pan and incomparable flavour throughout. I am feeling quite pleased with myself as I’ve just read that paella is one of the top most difficult dishes to make at home.
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.
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 wood pigeon breast fillets with orange caramel. I’m sure wood pigeon is much underrated. You look out of the window into your garden, and on seeing those puffed-up, bolshy bullies on the lawn you don’t think ‘FOOD!’
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.
Parker House rolls, created in the famous Boston hotel, are soft and buttery. They look a bit like Pacman and infuriatingly open up whilst being baked. Very, very nice though – all that butter doesn’t go in there for nothing.
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.
Pasta fritta, fried orzo pasta with asparagus, garlic and mint. This really doesn’t require a list of ingredients as the truly essential are three – or two, at a push: cold pasta and fat of some description.
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 butter, served with lots of Parmesan. Three tricks pasta and I’m pleased to announce that this is truly a pasta template, versatile as anything. I give you the pasta with lemon and any veg, plus Parmesan because pasta can’t be without it.
Penne pasta bake with leeks and mushrooms. There is only one dish that’s nicer than pasta and that is pasta al forno, lasagne is clearly the tops – but it’s a bit of a chore. You can have a pasta bake the easy way.
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.
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 courgettes and mushrooms, and crispy tahdig layer at the bottom. I didn’t half struggle to achieve tahdig in my Persian style rice.
Homemade pesto - the classic with basil and a hint of garlic. Grab a handful of pine nuts, toast them in a dry pan, grate some parmesan, tear up a lot of basil leaves and that’s it – you’ve embraced the Italian in you.
Pimm's special for the summer, with a secret ingredient. Let’s have a Pimm's this summer, rain or shine (the former more likely). The worst that can happen is we’ll have to run inside sheltering the jugs and the strawberries!
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.
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.
Pissaladiere Provençal, a simple savoury tart on pizza dough with onion, anchovy and olive topping. And that is one of the best snack/street food/ starter/nibble in the world.
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.
Easy pita bread, ready in an hour. Pita is very gratifying because you eat bread, but so thin and not a lot of it that you can pretend you’re having a no-bread salad.
Pizza bianca, traditional Roman flat bread, with prosciutto crudo and provolone cheese. There are some very complicated instructions as to make the bianca dough but I figured that Romans wouldn’t bother to make special dough, separate to the rounds and rounds of pizza that the forni di Roma churn out.
Plain scones, or biscuits as they are known in America. This version has cheese in it but a couple of spoonfuls of sugar and some cinnamon will make a decent sweet version.
Poilâne-style loaf, whole grain sourdough rustic bread. Pain Poilâne is all about stoneground flour, natural fermentation and wood-fired oven. Lacking the last element, I can’t very well say I’ve made pain Poilâne
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).
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.
Pork griot, a much loved Haitian dish, is twice cooked pork chunks, seared in a frying pan after cooking with scotch bonnet chilies and a mix of citrus juice and vinegar.
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 parmigiana, with pork tenderloin cutlets fried in breadcrumbs, then baked in tomato sauce and mozzarella. My reservations were all blown: pork will be tough? Meltingly tender if you mallet it into behaving.
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 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.
Potatoes boulangeres, potato slices baked with stock, onions and a little butter. A simple side of potatoes boulangeres is traditional with beef bourgignon.
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.
Gyoza, Japanese dumplings filled with prawn and cabbage mix. Good news: prawn gyoza have only about 50cal apiece. Bad news: they are irresistible.
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.
Provolone pasta bake with homemade tomato marinara sauce. The star of this show is provolone. It’s an Italian cheese which comes in dolce or piccante variety, made from cow’s milk and granted DOP designation.
Pumpkin pie with crust made from scratch and a cranberry layer. What do you know? It is an improvement – and marrying the festive, autumnal couple clearly produces a stable relationship.
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.
Breakfast quesadillas with avcado, 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.
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.
Simple and easy ratatouille. Purists of French cooking – look away now. I know, I know – cook each kind of vegetable separately, then put all together in a baking dish and stick in the oven. So yes, I agree that this is a completely unorthodox version.
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