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Pimm's cocktail is the classic British summer drink, with fruit and mint. My recipe is a little more grown-up than others!
Plain scones with pineapple flavour, soft and light. There is no butter in the mix and pineapple juice instead of milk. It turns out you can make scones pretty much out of anything.
Pan fried turkey breast steaks coated with crushed pink peppercorns, with an easy anchovy cream sauce.
Piperade is the Basque take on ratatouille with the heat of espelette pepper. This recipe is easy and simple, like a lot of best things in life.
Pissaladière Provençal is a simple savoury tart from Nice, with onion, anchovy and olive topping on pizza dough. In other words, salty fish on pizza!
Pistachio and chocolate chip cookies - chewy inside and crunchy around the edges. No brainer how to make them, is it? Mix the brown with the white sugar, add enough butter and just a little flour and you’re in business.
Pistachio and lime loaf cake, with apricot and honey topping. So there we have it – health in a loaf tin. Well okay – there is a bit of sugar and flour added, plus a generous amount of butter...
Pistachio lemon shortbread bars, with nutty shortcrust base and tangy lemon topping filled with more pistachios. Those New York Times recipe inspired bars or slices are easy to make, easier to eat.
Pistachio morning buns, a treat for breakfast, with cardamom scent and toasted pistachio and sugar crunch. Made from enriched bread dough on tangzhong milk starter.
Pistachio and cherry tart based on Ottolenghi’s recipe, with pistachio paste frangipane filling studded with glace cherries. It’s bliss. It’s the queen of tarts.
Easy pita bread, ready in an hour. Pita is very gratifying because you eat bread, but so thin and not a lot of it that you can pretend you’re having a no-bread salad.
Pizza bianca is a traditional Roman flat bread with topping of just olive oil and salt flakes. Classic street food in Rome, it's a naked pizza, though sometimes it can be topped with prosciutto and provolone cheese.
Plain scones, or biscuits as they are known in America. This version has cheese in it but a couple of spoonfuls of sugar and some cinnamon will make a decent sweet version.
Soft and rich brioche base with plum and cinnamon crumble topping. It means brioche is not just for breakfast. It means turning bread into cake!
This is the best and the easiest plum cake with crumble topping. German plum cake with streusel where plums can be swapped for any other soft fruit, it's brilliant every time.
Plum crumble breakfast bars, cinnamon flavoured, reduced in sugar content, are just the thing for those whose sweet tooth is awake at breakfast time.
Poilâne corn sablé biscuits, made to the recipe from Poilâne bakery with very fine corn flour, look like little suns. Sablés are French shortbreads: sandy coloured and deliciously crunchy.
Recipe for pain Poilâne, whole grain stoneground sourdough bread. Poilâne style miche is a large rustic loaf made with natural sourdough leavening.
Hawaiian poke bowl with yellowfin tuna, seasoned with shichimi togarashi. Originating from Hawaii, it’s a salad/starter/appetiser of raw fish, sliced (which is what ‘poke’ literally means in Hawaiian).
Polenta chips baked in the oven to a golden crisp, cooked from scratch with Parmesan and chives, and so much better than potato chips.
Pomegranate jelly, mega flavoursome stuff and not so very difficult to make. I’m a pomegranate fiend. It is an addiction, obsession, guilty secret – call it whatever, I can eat pomegranates for England and any other country I might call home.
How to make pomegranate molasses at home, using fresh fruit? Very easy, just like jam or cordial. Pomegranate molasses can be used as glaze on chicken or pork, mixed in dressings and drinks and much more.
Pompe à huile, sweet olive oil brioche traditionally served in Provence, South-East France, at Christmas. With orange flavour and a strange name (‘oil pump’), it’s one of 13 Provençal Christmas desserts.
Traditional poppy seed cake in a bundt tin, made the old fashioned way, by soaking poppy seeds in milk. It's buttery and tender, dense with blue poppy seeds.
Porchetta, classic Italian pork roast, prepared with the easiest cut to handle: pork collar, also sold as neck or shoulder. Served usually cold in bread rolls, it is also gorgeous as a roast.
Pork and mushroom pie in a crust made from scratch, with gravy and chunky tender pork and girolle filling. Pork pie as the English know it is a sort of a twist on pâté in pastry, a wellington with mince or a sausage roll in the shape of a pie, only not quite as nice as any of the above.
Pork mince and red kidney bean chilli is a warming and easy dish. With dried chillies or just chilli powder, beans cooked from scratch or tinned, the end result will always be rewarding.
Slow roasted pork belly glazed with soy sauce, honey and black bean paste. A bit like gammon, it should ideally be boiled first or - like I’ve done - steamed in the oven under a foil tent. Only the last hour or so the proper roasting should take place.
Neapolitan pork braciole in tomato sauce, authentic and classic Italian Sunday lunch dish of stuffed pork roulades braised in tomato sauce.
Experience the bold and vibrant flavors of the Caribbean with my Haitian pork griot recipe! This classic Haitian dish features juicy chunks of marinated pork, braised until tender then crispened in coconut oil. Served with a side of pikliz, a spicy and tangy cabbage slaw, this dish will transport you straight to the heart of Haiti. Get the recipe now and bring some Caribbean flair to your next meal!
Greek pork gyros served with tzatziki and pita bread. Another street dish impossible to replicate at home? Wrong: you can cook it in the oven.
Tonkatsu, Japanese fried pork in crisp panko breadcrumb coating. Between you and me, these are pretty much the same thing as schnitzel, escalope Milanese or cordon bleu without the cheese.
Pork loin roasted at low temperature, served with blueberry sauce. Low temperature roasting makes for fantastic succulent meat and the blueberry sauce is the best for pork.
Pork parmigiana - Italian pork schnitzel baked in tomato sauce with mozzarrella and Parmesan. A.k.a. pork parmesan is the best possible dish to use pork tenderloin in!
Pork schnitzel, the German classic, gets an Italian makeover: lean pork loin flattened and covered with Parma ham, sage leaf and a little Parmesan.
Pork shoulder steaks with sage butter, seared on a griddle and finished in the oven. Pork shoulder steaks are best cooked for 5-6 minutes on each side plus 10 minutes in the oven.
Pork shoulder steaks with clementines and crispy sage leaves. This recipe is for shoulder steaks, my favourite cut. Loin is too lean, flavourless and boring; it’s best fit to be turned into lonzino; sliced thinly and savoured on a charcuterie platter.
Pork and mushroom stroganoff: perfect for when you want to cook an easy but special dish and can’t afford to spend a small fortune on the ingredients.
Learn how to make this classic Filipino breakfast dish with my easy-to-follow recipe for pork tocino. Marinated in a sweet and savoury mixture, this thinly sliced pork is pan-fried to caramelized perfection.
Porridge bread with honey, linseed and sunflower. I call this tasty loaf 'porridge bread' because it uses overnight soaked oats rather than leftover porridge.
Perfect porridge with raisins and creme fraiche. It takes minutes to cook if oats and raisins soak overnight, for healthy breakfast that will keep you going till lunch.
Potato and cabbage gratin, herby with sage and dill, cheesy with gruyere or Cheddar. Rich, warming and absolutely comforting – it’s an oven-baked antidepressant!
Potato, chorizo and cauliflower tray bake; a one pan dish seasoned with cinnamon and smoked paprika. A traybake – or a sheet pan dish – is not very often successful in my view.
Potato and fennel gratin, a super-comfort dish of sliced potatoes and fennel baked in garlicky cream and a generous sprinkle of Gruyere or Cheddar.
Warm salad of new potatoes with asparagus and crispy pancetta: if those three ingredients sound like a delightful combination, that's because they are. Best served warm, this is the perfect spring main course salad.
Potato babka is an unusual and tasty alternative to a boring nut roast, the vegetarian Christmas or Thanksgiving option. Lavishly seasoned grated potato mass studded with peppers and mushrooms baked till crisp in a loaf tin.
Simple potato soup with mushroom flavour is as warming and comforting as easy it is to make. Chunky, waxy potatoes, carrot and celery in a fragrant, clear broth flavoured with wild mushroom – gorgeous.
Potatoes boulangeres, potato slices baked with stock, onions and a little butter. A simple side of potatoes boulangeres is traditional with beef bourgignon.