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Easy dirty rice with minced pork and homemade Creole seasoning, a bomb of flavours and a healthy main course ready in about 40 minutes.
Dome cake made with genoise sponge filled with raspberry mousse and buttercream, for a very special occasion. You don't need a special tin - it's shaped in a bowl after baking.
Easy cherry sponge cake with fresh cherries lightly roasted; the base is gently prebaked and the end result is pure, gorgeous summer dessert.
Doughnut cake, an old fashioned Bundt cake that tastes just like a giant doughnut. It's buttery and covered in crunchy sugar coating, but healthier than oil-fried doughnuts since it's baked in the oven.
Duck pastilla, a Moroccan pie made with filo pastry layers encasing leftover roast duck mixture filling, with onions and peppers.
Bunettone is panettone hot cross buns, the best of Italian and English Easter traditions combined in one marvellous bake. Easter panettone, Italian hot cross buns, that's what my bunettone are.
Easy chocolate brownie, intense and fudgy but unbelievably quick to make. My best to date recipe for brownie is quite intricate, with beating eggs to a fluff and then folding and folding.
Fancy making Danish pastries without the fuss of laminating dough with butter? This is a revelationary shortcut to making Danish pastry the easy way, plus recipe for homemade apple and raspberry fillings.
Ebi fry, Japanese style breaded and deep fried shrimp with tonkatsu sauce. Ebi-furai can fortuitously be pronounced ‘ebi fry’ and that’s what it is: shrimp fry. It’s not katsu - I’ve spent some time around various websites featuring katsu, tonkatsu and such, only to find that there is no ebi katsu.
Fennel and gorgonzola fettucine - I love pasta. I could eat pasta every day, if it only didn’t contain carbs. Since it does (hell, what other reason it tastes so good?), it’s an occasional treat.
Fennel and spinach lasagne rolls, a pasta bake with salty feta mixed into mild fennel, and creamy spinach sauce as a background to the rolled up, stuffed lasagne sheets.
Fennel and Taleggio cheese pie with savoury crust made from scratch, this is an easy and excellent vegetarian comfort dish recipe.
Feta and za’atar scones, with fluffy crumb like a proper English tearoom classic but suffused with Middle Eastern flavour of za’atar: oregano, thyme, sumac and sesame seed.
Feta cheese, roasted grapes and crunchy walnuts are the perfect combination of juicy, sweet, crunchy and salty. It's a fantastic autumnal salad, to serve for lunch or as a starter.
Fideua, Spanish pasta dish with fish and seafood, is cooked exactly like paella: in an enormous pan, only with short vermicelli pasta replacing rice.
Fig and prosciutto tart with ready-rolled puff pastry takes about five minutes to prepare and twenty to bake. A divine, seasonal lunch or starter dish, best made with gorgeous Bursa figs.
Filipino beef tapa with brown rice, sweet and sharp marinated beef strips, stir fried and served as part of a breakfast dish of tapsilog.
Filo wrapped asparagus with Parmesan are a crunchy, golden, irresistible vegetarian snack or appetiser. Asparagus filo parcels rolled up like cigars - a must before the asparagus season ends.
Financier biscuits, French mini almond cakes made with brown butter are deliciously moist, light and tender, a little like madeleines and really easy to make.
Creamy fish pie with layered sliced potato topping. Chunky fish and prawns, Mornay sauce and crispy layer of sliced potato topping finished with bubbly cheese..
Fish with mushroom gratin: haddock, turbot or sole fillets baked au gratin, covered with delicious mushroom sauce topped with crisp breadcrumbs.
Chinese five spice duck breast with perfectly rendered fat seared in a pan, atop aubergines and mushrooms stir fried with oyster sauce, is the kind of brilliant recipe that is quick and easy but very impressive.
Five spice shrimp with greens and crispy noodles. This is different to your usual stir fry: it’s a warm stir fried salad. The crispy noodles are totally optional: you can do soft noodles or no noodles.
Flat iron mushrooms, a mix of cultivated mushrooms pressed flat whilst cooking, to concentrate and wonderfully enhance their flavour.
Mixed flavoured meringue kisses, mini meringues with lemon, raspberry, chocolate and pistachio flavour. The quickest, burnt sugar meringue recipe.
Flutes, similar to baguettes but not as crusty and a bit richer, are made of soft and chewy dough generously flavoured with sage and Parmesan.
Fondant carrots are cooked in a water and butter emulsion, seasoned with carraway and cinnamon. Starting off in lots of sizzling butter, they are then soused with hot stock to become tender and fullest of flavour.
Fougasse with grated Emmental cheese, chewy and crispy French flatbread, the cousin of Italian focaccia. Make it with sourdough starter or bakers’ yeast – equally delicious and not at all difficult.
Fragrant fish stew with mixed fish chunks and seared scallops, crunchy vegetables and herbs. Easy, healthy and incredibly tasty.
Fresh, raw porcini salad with minimal seasoning is an epic treat. Sliced porcini, aka ceps or penny buns only need a sprinkling of salt and a drop of olive oil.
Fried sliced mushrooms, cooked in butter and a little oil, perfect for breakfast or as a side to steak. Cook them for 10-15 minutes until caramelised and crisp.
Fruit scones, light and fluffy, with a good raisin count are perfect for a cream tea. The secret: don't twist the cutter and don't overbake the scones.
The best pizza made at home is born between the frying pan and the grill. Easy dough, basic toppings, thin crust; no pizza stone, no wood fired oven. Beats takeaway every time!
Roasted gammon hock with plum sauce. Gammon hock is a cured pork shank or knuckle, easy to prepare and extremely good value. Soak it, boil it and then roast it for meat falling off the bone.
Homemade garlic bread with dough made from scratch. You don’t have to. You can buy your French stick. But just think how many calories you’ll burn doing all the kneading?
Garlic fried chicken marinated in buttermilk. If I was a KFC fan, I’d be really happy with this garlic fried chicken. Of course it’s a southern American classic, but they tend to fry chicken on the bone.
Gâteau Basque is a traditional pastry from the Basque region of France. Basque cake is a rich, buttery tart, plain or filled with cherries, prunes or pastry cream.
Gateau Breton is French butter cake, Brittany's finest. It's an enormous shortbread, a gigantic jammy dodger, the impossibly buttery double tart.
Chicken general Tso, crispy fried chunks of chicken with the best hot and sour sauce. Deep fried chicken breast tossed in sweet and hot sauce is an American Chinese dish, cooked all in a wok. Serve with plain rice or noodles.
Genoise sponge cake with mascarpone and blueberry filling. The celebration gateau that is all about class, simplicity and sophistication. No wonder - genoise is after all the classic sponge recipe of the French patisserie.
Ginger cake with candied ginger pieces, jam filling and maple syrup icing. I always thought ‘gingerbread’ referred only to cookies until I saw the cranberry gingerbread cake in NYTimes Cooking.
Gingerbread biscotti spiced with Christmas flavour, crunchy and dunkable, with mixed nuts and cinnamon sugar coating. Honey and spice and a festive spirit twice cooked!
Quick and simple glace cherries recipe: make your own candied fruit. They will last for a couple of weeks in a jar. Joking, of course – they’ll never last that long…
Glazed carrots cooked in a butter and stock emulsion, flavoured with cinnamon and finished with parsley, lemon and almond flakes. Just the side for a roast chicken or a meatloaf!
Gochujang chicken, spicy and sweet Korean stir fry with gochujang, fermented chilli paste based sauce. Gochujang is your next go-to store cupboard ingredient!
St. Louis gooey butter cake made from scratch, with the best gooey buttery topping. The gooey butter is sold as breakfast pastry and there are two variants, fiercely defended by the respective factions. One: ready cake mix and a cream cheese topping sounds lovely and easy but the yeast base and buttery sugary goo on top appeals to me with the force of the original.
Gooey butter cake bars with raisins and almonds, chewy sticky topping on an Italian pasta frolla shortcrust base. Inspired by St Louis gooey butter cake!
Greek lamb, spinach and feta filo pastry pie, using leftover roast lamb, is better than the original roast.