Get new recipes in your inbox
Beef fillet stuffed with porcini mushroom duxelles: it's a keto Wellington or filet de boeuf sans croûte. Beef tenderloin opened up like an envelope, spread with mushroom filling and roasted beautifully pink.
Beet, horseradish and dill cured salmon, it takes only three days and the taste is unparallelled. Beetroot doesn't do much for the taste but the colour is to die for. Next - pork belly!
Beetroot bread with grated raw beetroot, flavoured with caraway and studded with sunflower seeds and an occasional raisin. A proper loaf, good for slicing, toasting and sandwiches, with spectacular colour of the crumb and excellent, moist and chewy texture.
Beetroot gratin, thinly sliced beets baked in garlic and dill infused cream, a gorgeous side to a fish course. No need to pre-cook the beetroot.
Beetroot leaf tart is a great way to use beetroot leaves. Never throw them away! Beet greens are nutritious and delicious, small young ones on baby beetroot can be used raw in salads.
Mixed raw and cooked beetroot in tangy dressing. As all things dark red or purple, beetroot is incredibly rich in nutrients especially when eaten raw.
Bigos, traditional Polish dish a.k.a. hunters’ stew, is a long-cooked, hearty pot of sauerkraut and assorted meats. Best after three days of cooking!
Caribbean Christmas black cake with rum soaked fruit and burnt sugar flavour. It is the Jamaican or Trinidad cousin of British Christmas cake and it stands tall in comparison!
Nigella’s black forest brownies, with sweet dried cherries soaked in kirsch or orange juice, is the brownie recipe you didn’t know you were missing.
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.
Black rice risotto cooked Italian style, with poached pear quarters and gobbets of blue cheese, is the best way to enjoy the black or purple, ‘forbidden’ rice variety.
My take on French veal casserole, blanquette de veau a.k.a. blanket de veau in my house. With dried wild mushrooms and lots of cream, it's deliciously rich.
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, almond and lemon loaf cake by Ottolenghi with the sugar amount cut down a little by CuisineFiend. It’s still a masterpiece of a cake – all credit to Ottolenghi.
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 cookies, chewy and delicious, with fresh blueberries or bilberries (wild European blueberries), easy and quick to make as there’s no need to chill the dough.
Blueberry cornmeal shortbread tart from Alison Roman, slightly tweaked, is the best pie/tart/cobbler for the summer season. No soggy bottom!
Blueberry duck is an oven-roasted duck breast fillet with blueberry sauce, flavoured with a hint of rosemary. It's the nicest and the simplest blueberry sauce for duck.
Blueberry flavoured frozen yoghurt, made without ice cream maker. And yes, you can make very good one at home. Here’s how.
Fragrant blueberry jam made in a small batch with a sprig of rosemary and a little balsamic vinegar is the flavour made in heaven. This will be your all-time best homemade jar of jam.
Blueberry muffins. The best. The easiest. By all means use frozen berries in the bleak mid-winter. Better that than paying extortionate price of bluebs imported from Darkest Peru. And frozen ones are very well-behaved: they stir nicely into the mix, don’t go mushy like raspberries and retain their shapes.
Blueberry parfait with strained yoghurt and lightly roasted blueberries. My blueberry parfait is uncertain what it wants to be: for some it will be breakfast and others will insist it’s only fit for after dinner
Roasted bone marrow with salty, herby topping is the quintessence of umami. Marrow is ultra-nutritious and needs just 20 minutes’ roasting in a hot oven.
Borodinsky bread is Russian rye sourdough, with its history going back to Napoleonic wars. Great for gut health, this rye sourdough loaf is named after the battle of Borodino.
Oven braised beef brisket, tender and flavoursome with onions, mushrooms and sweet wine. Beef brisket turns almost into pulled beef after 4 hours of slow roasting in the oven, and the rendered sauce is to die for.
Braised pheasant with chestnuts, tender and flavourful, it is also the ultimate sustainable food and free range meat.
Braised pork shoulder with chillies and cumin, Mexican style flavours. Beer braised pork shoulder joint takes four hours to cook in the oven and the result is pork so tender it can be pulled or shredded.
Bramble jelly, old fashioned seedless jam made from wild blackberries. Pick your brambles and get jamming – and there’s no need for special equipment.
Brazilian carrot cake, bolo de cenoura, is mixed in a blender and the outcome is as reassuringly pleasing as the English tearoom staple.
Couscous for breakfast? But of course. It is sweetened with honey and raisins and served with yoghurt, breakfast couscous is delicious and easy to make.
Sea bream baked in a herby salt crust. WARNING: there will be mess. You might end up with the kitchen covered in salt chipping merrily off the crust while trying to chisel in. You may well be serving scraps of fish gone cold.
Breton butter biscuits (sablés bretons or galettes bretonnes) are Breton shortbread so delicate it melts in the mouth. These Breton butter cookies are easy to make and very satisfying.
Bridge rolls or finger rolls are fluffy and soft, rich and almost brioche-like. Fresh yeast, full milk, eggs and butter make them into the loveliest mini dinner rolls.
Simple brine for juicy festive turkey, advice on roasting times and a recipe for the best gravy - that's all I want for Christmas.
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.
Fluffy and rich brioche rolls made with Japanese milk starter, tangzhong, proved overnight for rich flavour. Well suited for fine dinner and for a bacon butty.
Broad bean and smashed pea bruschetta with herbs and garlic and a drizzle of olive oil is a starter, lunch or appetiser to kill for. And new beans need just 5 minutes to cook!
Broccoli and Stilton soup, easy, tasty and proper comfort food. This one is made without blender, just chunkily mashed with potato ricer.
Broccoli cheese spiced up with anchovies and Cayenne pepper, an excellent alternative to cauliflower cheese.
Broccoli frittata starts on the hob and finishes in the oven. With cheese and a little crème fraiche in the egg mix it’s fluffy and very satisfying.
Spiced brown apple cake with cocoa, probably the easiest apple cake recipe of the 'mix and bake' kind. It's fragrant with cinnamon and cloves, dark brown with cocoa and dotted with pale chunks of apples.
Mejadra is a simple lentil and brown rice dish and my recipe has a great fried onions shortcut tip. Levantine rice and lentils were the biblical Esau’s ‘bowl of stew’. Probably.
A simple vegetarian dish of brown rice with mushrooms. Brown rice with brown mushrooms is not going to win me any photographic awards, that’s for sure. There’s no denying the fact that it’s brown - completely and utterly.
Crispy smoked bacon with a mustard and brown sugar glaze. Talk about moreish – this glazed bacon makes the most moreish nibble in the world.
Bucatini pasta with creamy Alfredo sauce, peas and spinach. Bucatini is thick spaghetti-like pasta shape and it goes well with Alfredo sauce, a sprinkling of Parrmesan and a handful of peas..
Buchteln are Austrian buns, filled with jam and baked in one dish to tear and share. Deliciously fluffy, like oven baked doughnuts, they are traditionally but optionally served warm, with vanilla custard sauce.
Galettes au sarrasin, buckwheat crêpes, with a classic topping of ham, cheese and an egg. The type of pancakes best suited to savoury toppings, galettes from Brittany are healthy and easy to make.
Buckwheat sourdough bloomer, a handsome loaf with the addition of buckwheat flour in the mix which makes it wonderfully chewy and very flavoursome.