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Salmon and sweet potato baked in tahini sauce is a quick and easy, delicious supper with flavours inspired by Sami Tamimi and Yotam Ottolenghi’s recipes.
Tarta de Santiago, traditional Spanish almond cake. Three basic ingredients and no electric appliances required: that’s St James’ cake, or tarta de Santiago. It’s a Galician specialty going back to Middle Ages;
Tomato tarte tatin with caramelised plum tomatoes and shortcrust thyme pastry. Cut corners by all means and use puff pastry. But it’s so much more rewarding when it’s a proper tart: slicing into shortcrust base rather than the squishy puff which goes soggy much too soon is worth the effort of producing the pastry.
Tartiflette, the best potato and cheese dish ever invented; with bacon lardons and Reblochon cheese. Tartiflette is the definitive comfort food. Potatoes, bacon and cheese – you can’t go wrong with that. It’s a simple dish and like any recipe coming from the highlands of any country, it looks in the pantry, finds stale bits and bobs and puts them together for dinner both nutritious and satisfying.
Chicken teriyaki, marinated overnight in homemade teriyaki which doubles up as sauce. Zinged with cinnamon, ginger and garlic, teriyaki sauce is much easier to make than you'd think and totally worth the effort.
Thai beef salad made with finely sliced seared bavette steak, aka flank or skirt steak. Perfectly flavoursome beef on a bed of crunchy vegetables, with classic Thai dressing makes a delightful dish.
Thai fish stir fry with mushrooms, beans and noodles, with cod or other firm white fish. The secret is to marinate it well, cook it on medium heat and handle it with care.
Thai style fish cakes with spicy cucumber dip. My original idea of fish cakes with Thai style flavours – cause I wouldn’t dream of calling my production authentic – was appealing.
Whole grilled trout, with Thai style marinade, oven or barbecue-ready. Asian flavours of ginger, chilli and coriander go well with trout's meaty flesh.
Vegetarian Thai noodles flavoured with cinnamon, star anise, ketjap manis and ginger. This was originally Nigella Lawson’s recipe which had been originally her Thai chef’s one while on holiday there; Nigella, not chef or me.
Thai tom yum soup with rice vermicelli noodles and fresh clams. I’ve concocted the recipe from an extensive search through various, more and less authentic-looking sources.
Aubergine and tomato pasta bake with mozzarella. Pasta - fusilli. Tomato sauce - from scratch. Aubergine - lightly fried. A great vegetarian pasta al forno.
Tomato and chickpea tray bake with chunks of feta roasting upon the vegetables, spiced and sweet with honey and chilli dressing.
Tomato and fig salad with crumbled blue cheese and balsamic dressing. Sweet figs, ripe tomatoes with a salty tang of blue cheese make up an incredible burst of flavours.
Smoky tomato butter with incredible flavour is a creamy spread, sauce, condiment, everything. The most gorgeous way to use a glut of summer cherry tomatoes.
Tomato crostata with honey and thyme flavour on flaky pastry made from scratch, with a sneaky cheese addition. Crostata or galette is a sweet or savoury open, rustic pie.
Tomato nun, la religieuse de tomate, is an exquisite appetiser of cold, uncooked tomato stuffed with pesto-flavoured burrata cheese.
Very easy, basic tomato sauce made from fresh tomatoes. Heat the oil in a large pan and add the garlic, only to warm it up. Add the chopped tomatoes (or the contents of a tin), season generously...
Tomato sorbet made from fresh tomatoes, without an ice cream maker, is the perfect appetizer or palate cleanser.
Savoury tarte Tatin with confit tomatoes. Tomatoes are generally rubbish through three quarters of the year in the non-Mediterranean part of Europe. Tasteless and watery, with thick skins and not much flavour.
Pasta potstickers, pan fried then steamed tortellini or cappelletti, make a shop-bought filled pasta into a special dish of Asian style crispy dumplings with pancetta.
Traditional lasagne with ragù sauce and white béchamel sauce, between four layers of dried pasta sheets. Make sure you make a batch for the freezer!
Traditional, old fashioned British pancakes, perfect for Shrove Tuesday, are big, flat and easily foldable over savoury topping or the simplest and the best, lemon and sugar.
Chewy and crispy chocolate chip cookies with white and brown sugar. These are triple choc, but you can add the chocolate chips of your choice: dark or white or milk.
Triple chocolate profiteroles, made with choux pastry filled with Chantilly and chocolate mousse, glazed with white and dark chocolate sauce.
Triple cooked chips, exactly by Heston Blumenthal's recipe. And they are the best chips - fluffy on the inside, crispy on the outside chunky English-style wonders. Cooked religiously by the book, ‘In Search of Perfection’ part one.
Tuna tartare with chopped gherkins, red onion and a splash of soya sauce. ‘Tartare’, contrary to popular beliefs, originally meant a dish served with tartar sauce. I am fond of the popular belief relating the origins to the Tartar people of Central Asia...
Turkey breast fillet steaks with wild chanterelle mushroom creamy sauce, this is an easy-but-impressive dish. Cook these simple turkey escalopes with wild mushroom sauce for the next special occasion!
Twice baked cake with filling of lightly roasted fresh apricots – an ingenious idea of a sponge pie, cake with baked-in filling, all-baked layer cake. And it’s as easy as it is delightful.
Twice cooked pork fillet with mushroom sauce, inspired by Mark Bittman NY Times. Pork tenderloin is seared whole then browned again in slices; simple and brilliant.
Twice roasted beetroots with figs and pomegranate seeds. Crimson central – this is a dish of red, red and more red, suitable for the season of flaming gold on tree branches and misty mornings.
Upside-down cherry cake with fresh cherries and buttery sponge, baked in a tart or flan case. That way the ratio of fruit to batter is more balanced!
Pojarski is a super tasty cutlet made of steak partly chopped and partly minced. My veal pojarski is an authentic dish unlike the cheap breaded chicken patties pretending to be the Russian classic.
Rose veal topside with simple salty and sweet glaze, roasted to medium rare. It needs only 15 minutes per pound in the oven after a 20 minute blast at high heat.
Impress your guests with our flavourful barbecued veal T-bone steaks and red pepper kebabs recipe! Grilled to perfection, these succulent and juicy T-bone steaks are seasoned with aromatic dry rub and served with tasty red pepper kebabs. Ideal for summer gatherings and outdoor BBQs, this recipe is a crowd-pleaser that will leave everyone satisfied. Get the recipe now and add some sizzle to your next BBQ party!
Vegetable egg fried rice, the best homemade takeaway. Fried rice is a freewheeling recipe: anything you fancy goes. Those tiny dried shrimp - gorgeous. Just scallions and beansprouts - why not?
Courgette, aubergine, fennel and mushroom parmigiana with chopped tomatoes and Parmesan. This is a mixed vegetable parmigiana, with lots of Parmesan on layers of pre-cooked veg.
Vegetarian chili with pickled red onions. The recipe is dead simple beside that, and a good weekday supper if you put in canned beans. Soaking and boiling is as much worth the bother as it gives you the right crookedness – tinned beans might get mushy after half an hour in the company of tomatoes.
Velvet fish and asparagus stir fry with garlic and ginger sauce. Velveting, or marinating the fish in egg white, wine and corn flour keeps it wonderfully juicy in this unusual Chinese dish.
Venetian carrot cake, Nigella Lawson’s recipe for gluten and dairy free carrot cake with ground almonds, nutmeg and pine nuts. The recipe allegedly goes back to Jewish diaspora in Renaissance Venice so is dairy free and kosher.
Venison casserole with mushrooms and red wine, cooked slowly in the oven, delivers tender and succulent meat with the flavour of juniper, thyme and the wind.
Roast venison loin with chocolate sauce, as impressive as it is easy to prepare. Amazingly flavoursome, as well as healthy and sustainable.
Venison steaks seared in a hot pan, served with rich red wine sauce made with pan juices. Aged venison is tender so keep the steaks in the fridge for a couple of days in advance.
A very chocolate ice cream, rich and creamy, made without eggs. The challenge for me was to create as chocolatey chocolate ice cream as those chez Glacerie Lambert – and they were very chocolatey indeed.
Vietnamese summer rolls in rice wrappers, with pork, shrimp and herb filling. Daintily packaged, with shrimp peeking pinkily through the thin film of the wrapper, like some kind of exotic reptile or jellyfish with transparent skin.
Tartine sourdough loaf with toasted walnut chunks. Squirrels have dug holes in my lawn, the sure sign of autumn. I don’t blame them much – they manage just about to scuff the grass and topsoil, puny diggers they are.
Smoked mackerel and roasted potato salad with peppers and cucumbers. This dish is the best of all possible worlds: not only a potato salad but ROASTED potatoes
Watermelon and feta salad is the simplest summery perfection, the salty-sweet combo in the most refreshing form. Whole or half a watermelon is really easy to prepare and much better value than prepacked tubs.