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Sesame roasted broccoli with a hint of sweetness from maple syrup, soused in olive and sesame oil, ready in 20 minutes. Broccoli like you’ve never tasted before!
Sfogliatelle are Italian flaky pastries from Naples with creamy ricotta filling, pronounced 'sfohl-ya-TEL-leh'. Sometimes called 'lobster tails', easy to guess why.
Salmon shakshuka: spicy tomato and pepper base with chunks of fresh salmon poached in the sauce. Swap the eggs for salmon and serve shakshuka for dinner!
Shaved raw asparagus salad with fresh dill, crunchy seeds and wonderful, creamy dressing is like eating spring thinly sliced into ribbons. Asparagus eaten raw is delicious!
Best red wine braised short ribs of beef with plum sauce, sweet and tender, called Obama’s short ribs, after the dish served to Barack Obama in a Harlem restaurant.
Sicilian pistachio cookies, Italian macarons made with ground pistachios. These are delicious, meltingly soft pistachio cookies made from just three base ingredients.
Sicilian-style pizza cooked in a pan, with thicker, airy base and topping of caramelised onions and tomato sauce. Traditionally square, but a square pan is hard to come by!
Silver Palate chocolate cake, a decadent and super moist cake with dark chocolate frosting. NY Times Cooking recipe adapted from The Silver Palate Cookbook.
Simnel cake with icing instead of top marzipan layer is so much easier to make! You can keep or skip the marzipan layer inside. Traditional English Simnel cake originates from medieval Mothering Sunday and these days is baked for Easter.
Simple and perfect grilled salmon fillet seasoned only with salt and olive oil. Keep the skin on and grill it for five minutes on each side - that's the whole secret.
Perfect oven baked haddock fillet with saffron sauce, roasted at a very low temperature. That really is the best fish you’ll have ever eaten!
Slow roasted strawberries become jammy but not too sickly, coated in luscious syrup, and they have a multitude of uses in desserts, cakes and afternoon tea confections.
Slow roasted lamb shoulder on the bone with anchovies and truffle oil cooked in low oven for four hours. That’s going to be crispy skin and pull-away meat.
A simple and exquisite starter made with fresh melon and smoked salmon, with a drizzle of balsamic and a sprinkling of fresh mint. Gorgeous! Even if salmon is not home cured.
Soft burger buns with a sesame sprinkle, made from dough enriched with butter and eggs. The classic homemade burger bun recipe is the best!
Soft white, floury old-fashioned baps. The best vehicle for an old-fashioned bacon butty and perfect housing for burgers as well – I’m telling you, stuff the little sesame buns.
Soft crust sourdough sandwich bread in a Pullman loaf tin. It's square, it's sliceable and it's sourdough, a flavoursome tender loaf with soft and chewy crust.
Spanakopita, Greek spinach pie wrapped in filo pastry. Pies are a whole skills set; unless you call meat covered with puff pastry a pie (don’t). Pie needs a bottom as well as the hat and they both should be crusty, not soggy.
Spelt risotto with pearled spelt grain and dried porcini mushrooms is a gorgeous vegetarian dish: wholesome, flavoursome and effortless.
Spiced monkfish tail chunks in lightly curried sauce is a dish ready in 5 minutes. Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out.
Baked pears with blue cheese, a great starter, dessert or a side dish. These roasted pears are spiced with cinnamon and topped with melting Stilton blue cheese.
Spicy, cheesy lentils bake, a superior vegetarian dish put together in 15 minutes. Baked cheesy lentils inspired by NY Times Cooking.
Spicy chicken wings marinated overnight in buttermilk and hot sauce, with extra spicy oil brushed on before cooking. Oven, grill or barbecue – they will be excellent every time!
Spicy seared bavette steak, seasoned with a dry rub of chilli flakes, oregano, garlic and a secret umami agent: dried mushroom powder.
Spicy stir fried asparagus, cooked in a wok with chillies, ginger and garlic, is a great starter or a side dish bursting with Asian flavours.
Spinach and blue cheese pancakes aka crêpes. European pancakes are thin and - you guessed it - flat as a pancake. The savoury pancake filling is easy and makes a gorgeous dinner not just dessert.
A delicate, fluffy omelette with fresh spinach leaves and grated Cheddar cheese is a perfect lunch or supper for one. And who cares that it doesn’t fold perfectly?
Oven baked spinach and mozzarella balls, coated in breadcrumbs. Healthy baked spinach and cheese balls go well with a steak as a side dish but also delicious as an appetizer.
Spinach and ricotta lasagne with cooked cream instead of bechamel. Lasagne is the best pasta. It took me a while to work out that ‘lasagne’ is actually used in the same grammatical fashion as ‘tagliatelle’ or spaghetti’ – it means the type of pasta in the plural.
Spinach and cheese empanada wrapped in filo pastry and baked in the oven, with honey and pine nut topping. As good in filo as in handmade dough!
Spongata di natale, Italian honey and nut Christmas cake is like an oversized mince pie, with shortcrust pastry case and filling of dried or candied fruit, and mixed nuts.
Deep fried sprats can be eaten whole, head, tail and all but it’s very easy to lop the heads off and clean the sprats a bit. An easy, cheap and delicious treat.
Spring cabbage salad is easy and incredibly healthy, with herbs and a touch of garlic. A welcome change from lettuce or mixed greens, it's perfect for BBQ.
Spring lamb chump chops seared in a hot pan and topped with a pillow of herby crumbs. Light, fresh and delicate in flavour herb crusted lamb chops, the best with new season lamb.
Spring potato salad with radish, gherkins and very light mayo dressing – it’s the taste and flavour of a summer barbecue even in midwinter.
Easy calamari recipe: fried calamari rings with chorizo slices and spring onions. Call it calamari or squid, this recipe will make an excellent starter or a light lunch dish.
Steak salad: thickly sliced medium-rare sirloin atop a pile of grilled vegetables dressed with balsamic vinegar and olive oil. A quick weeknight supper that tastes special.
My mouth-watering steak tartare recipe is the perfect choice for meat lovers who crave a delicious and sophisticated dish. With fresh ingredients like raw beef and egg yolk, crispy capers and gherkins, this classic French recipe is easy to make and impresses every time. Serve it as a starter or main dish, and enjoy the tender texture and bold flavors that make steak tartare a timeless favorite.
Steamed side of salmon in a foil parcel with dill, chilies and soy sauce. Steaming takes only 15 minutes and the salmon can be served hot or cold.
Steamed whole sea bass asian style, with coriander and spring onions. Wok’s shape makes it possible to simply prop up a plate against the sides so it’s beautifully suspended over the water, no rack or even steaming basket needed.
Pan fried mackerel fillet with sweet sticky sauce. There are two secrets to successfully pan-frying fish. One is a smoking hot pan and the other – the skin of the fish PERFECTLY dry. Otherwise you’ll be scraping the fish bits off the pan forever.
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.
Classic Victoria sponge sandwich cake filled with fresh strawberries and whipped cream, also known as strawberry shortcake sandwich.
Strawberry crumble cake, the easiest cake batter in the world thickly covered with fresh strawberries and finished with crunchy crumble topping. The only summer cake recipe you'll ever need.
Strawberry fool is the supreme of strawberries and cream, with layers of vanilla scented whipped cream and gorgeous fresh strawberry puree, barely sweetened.
Italian style homemade ice cream without eggs with pureed fresh strawberry swirl. It’s not always all about raspberry ripple, you know.
Strawberry yoghurt cake with fresh strawberry icing, baked in a Bundt tin. It’s tender and buttery like the best pound cake, with fragrant fresh strawberries giving it a pink tinge.
Cabbage rolls stuffed with a pork mince and rice filling, baked in simple tomato sauce – that’s Polish golabki; the ultimate comfort dish. Also, the best use of the outer cabbage leaves.