Recipe collections

Pumpkin and cranberry pie with filling made with condensed milk and canned pumpkin purée. Homemade pie crust from scratch and a cranberry layer are the winning factors in this festive pie.

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.

Festive red cabbage stir fried with apples, raisins and spices, super quick to cook. Red cabbage can be cooked super quick and easy, not only for Christmas.

Homemade raspberry jam. I used to think that to make jam you need tonnes and tonnes of fruit and it takes hours and hours of boiling the stuff in huge pans, with lots of splattering and covering the kitchen with sticky gunk – NO.

Raspberry muffers are not muffins. There’s no milk, or cream or yoghurt in the ingredients. It’s an ordinary cake mix baked in muffin tins, just for the variety. And no – they aren’t cupcakes either because no icing? No pink colouring? No little roses...

Raspberry sponge cake recipe, with fresh berries scattered on top of light and airy cake batter. Dust with icing sugar for a perfect summer dessert.

Homemade redcurrant jelly is awesome with roast lamb, turkey pie and venison steaks. And this is a super speedy recipe which still makes crystal clear jelly!

Roast grouse served with game chips. Grouse is a grown-up’s game. For beginners, quail or guinea fowl will be a tame enough start. Intermediate gamers will enjoy partridge and pheasant lest it’s inexpertly dried out in the oven.

Roast partridge with bacon and pears, an easy recipe for a good game bird. Partridge doesn't taste too strong and isn't too dry if cooked right - here's how.

Roast pheasant with best Brussel sprouts and garlic spinach mushrooms. Game birds roasted inevitably evoke the spirit of Christmas, especially when paired with disputably fragrant aroma of cooking Brussels sprouts.

Roast venison haunch with chocolate sauce: this recipe is for the most tender, juicy and succulent meat served with the perfect accompaniment, chocolate sauce.

Roast wild mallard duck, easy to cook, tender and full of flavour. Female specimen are plumper but if in doubt, salt the mallard in advance to tenderise it.

Chunks of beetroot roasted with honey, thyme, tarragon and balsamic vinegar. This is really gorgeous – beetroot baked long, loooong, you might even consider biscuit beetroot: cooked twice.

Roasted grapes go marvellously with cheese, chicken and even pasta. Their flavour intensifies and a drop of balsamic and a flake of salt complements it magically.

Roasted Mediterranean vegetable mix with a topping of crumbled feta and toasted pine nuts. It’s vegetarian, it’s wholesome and it’s healthy.

Rose hip jam made from gorgeously bright wild rose fruit picked in September tastes a little like apricot jam, and is rich in Vitamin C.

Potato, beetroot and celeriac rösti. A very Swiss thing. It’s the Alpine dish where you get the starch, the oil, the crispiness of frying, the seasoning – and preferably a sliver of bacon on top – which is just what you need after a day of skiing.

Sausage, pear and root vegetable tray bake with chestnut mushrooms and rosemary is an easy one pan dish that hits the comfort spot.

Sauteed wild mushrooms, chanterelles and pied de mouton. Cook wild mushrooms simply, with only a little seasoning: salt, pepper and a dash of cream.

Schiacciata con l'uva (pronounced ‘ski-a-charter’ and meaning 'squashed'), Tuscan grape focaccia is a sweet version of the flat bread, with grapes and raisins.

Fresh mackerel fillets stuffed with samphire, anchovy and breadcrumb mix, grilled and served with parsley butter. Try Tom Kerridge's fantastic recipe for seaside stuffed mackerel.

Spelt risotto with pearled spelt grain and dried porcini mushrooms is a gorgeous vegetarian dish: wholesome, flavoursome and effortless.

Baked pears with blue cheese, a great starter, dessert or a side dish. These roasted pears are spiced with cinnamon and topped with Gorgonzola.

Spicy, cheesy lentils bake, a superior vegetarian dish put together in 15 minutes. Baked cheesy lentils inspired by NY Times Cooking.

Steak and ale pie with flaky homemade shortcrust pastry. Supremely flavourful, hitting all the right spots with the salty, the meaty and the earthy from the mushrooms

Steamed globe artichokes served with sriracha mayo. What you do with the chokes couldn’t be simpler: steam or boil them and dish them out with some spicy dips. It’s messy – finger job no doubt, and since the heads stay on the communal plate.

Sticky fig upside down cake. The figs get sticky and melt into the almond layer; and if they don’t look quite as appealing as I was hoping – well, the proof of the pudding and all that.

Sticky pear and ginger cake is dark, moist and incredibly easy to make. With juicy chunks of pears and crunchy pecans scattered over the sticky syrupy surface, it’s the perfect winter dessert.

Stuffed guinea fowl with spiced and fruity pork stuffing for a special feast. Deboned and rolled guinea fowl, with the special stuffing, won't be out of place on Christmas table.

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.

Tomato and fig salad with blue cheese and balsamic dressing. This is a particularly well-matched couple: tomatoes and figs. The blue cheese adds a salty touch – otherwise it would be too much of a Mills & Boone book cover.

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.

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 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.

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.

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.

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.