Recently Added Recipes

Yorkshire Parkin
Parkin is pretty much a northern English thing. Some versions are made with golden syrup and are quite light, but the Yorkshire version of parkin uses black treacle (molasses) and oats and has quite an earthy flavour. Try to make it a few days ahead of when you intend to eat it because it really does improve with age.

Vanilla Slice
Vanilla slices are very popular in Australia and New Zealand, and both claim to have invented them. The basic idea of a vanilla slice is a block of set egg custard sandwiched between puff pastry top and bottom. Sometimes they are iced, and passionfruit is frequently involved.

Chicken Wellington
The idea of a Wellington is a fairly simple one - essentially it's just a big chunk of protein wrapped in pastry, but it's quite a spectacular thing to serve for a big group. Usually Wellingtons contain beef, and it's usually very expensive. I thought I'd try it with chicken, for a change.

Focaccia
In theory this is quite an easy bread to make, but in reality you'll want to use a stand mixer to deal with the incredibly wet dough. Some people like to load their focaccia with lots of toppings, like a pizza, but it's just as good with only olive oil, sea salt and maybe a few olives and herbs.

Toasted Ravioli (T-ravs) with Tomato Sauce
Toasted ravioli, also known as T-RAVs are an addictive snack that originated in St Louis. At least two restaurants claim to have invented them in the early 20th century. The basic idea is very simple - ravioli are coated in breadcrumbs, deep-fried and dipped in tomato or marinara sauce. Despite them being fried, the originators called them 'toasted' because it sounds better.

Easy Sauerbraten | German Braised Beef
Traditional German sauerbraten is made from a beef joint marinaded for 3-10 days in spiced red wine or vinegar. This easy American version doesn't marinade the meat but uses vinegar and crushed ginger nut biscuits to give the sweet-sour flavour.

Kartoffelpuffer - German Potato Pancakes
These crunchy potato pancakes can be eaten with sour cream or apple sauce, or as a side dish with a main course like sauerbraten. They are very straightforward to make, and totally more-ish.

Beef Stroganoff
Back in the seventies, beef stroganoff became massively popular in the west. But it's been around for a lot longer - at least since the middle of the nineteenth century. It's generally believed to be named after somebody in the Russian industrialist Stroganov family, although nobody seems to know who exactly. Whatever its origins, it's rich and creamy and meaty. And really easy to make.

Chicken and Camembert Pie
The combination of chicken and cheese isn't one I've come across before. It seems to be Australian, and it's actually very tasty.

Peking Duck with Plum Sauce
Whenever I look at Peking duck recipes there's inevitably somebody messing about with bicycle pumps, steam, and many days of prep. You haven't got time for that, so here's a quick way using duck breast portions instead of a whole duck.

Coq au Vin | Chicken in Red Wine
Traditionally, in France, coq au vin would be made with a tough old rooster cooked in the cheapest local wine. Since the 70s, when it started appearing in restaurants outside France, it has become a bit more refined but it's still really easy to make, delicious and warming.

Rough Puff Pastry
Puff pastry has a reputation as being difficult to make. It really isn't hard, but it is a bit laborious. However, this rough puff is far better than any shop-bought pastry - lusciously buttery and crisp, cheaper than shop-bought and nowhere near as hard to make as you think..

Fondant Potatoes
I frequently see contestants on programs like Masterchef attempt to do these and almost always fail to get the interior cooked. Making fondant potatoes is really not difficult, and the end result tastes great and melts in the mouth.

Chicken, Bacon & Mushroom Pie
If you're a pie-lover, like me, you'll love this one. Chunks of chicken and bacon with mushrooms in a crispy pastry case and drowning in blue cheese sauce. Proper comfort food!

Vegan Cottage Pie
Cottage pie and shepherds pie are so wonderful, it's no wonder vegans want their own version. This one is based around a savoury sauce of lentils, barley and mushrooms.

Meat Ravioli
My first introduction to ravioli was as a child. It came out of a can - pillows of slimy creamy stuff (which I later discovered was 'pasta') containing some pink paste, all swimming in a sweet orange tomatoey sauce. Needless to say, the real thing is infinitely superior.

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