Recently Added Recipes

Brawn - Head Cheese - Fromage de Tete
Nose-to-tail eating is a hot topic these days, and brawn is a perfect example of it. The pigs head has a surprising amount of meat in it, and you also get lots of skin, fat and jellied stock to use in other dishes. Pigs heads are also amazingly cheap.

Chinese Pork Spare Ribs / Char Siu Ribs
These ribs are cooked char siu style, which means a long marinade, brief cooking and delicious tender pork.

Chilli Jam
There's a bit of a trend these days for making jam and marmalades out of non-fruity things - chillis and onions being quite prominent. This chilli jam is easy to make and totally wonderful.

Perfect Yorkshire Puddings
Yorkshire puddings are known the world over as the thing you have with roast beef. But making the prefect Yorkshire pudding can be a challenge because of the mythology and folklore that surrounds them.

Onion Rings
I love the idea of onion rings - a crispy batter surrounding a ring of sweet onion. But the things you get from most takeaways are usually disappointly artificial. You have to wonder how much onion they waste to get every ring the exact same size!

Vegetable Chorchori
Chorchori or charchari is a staple of Bengali vegetarian cuisine. It usually consists of around 5 different vegetables sauteed and steamed. The exact selection of veggies depends on what you happen to have available, and you should try to have a range of different textures - crunchy like carrots and radishes, soft like squash, pumpkin and aubergine, and in-between like potatoes, peas and green beans.

Tandoori Chicken
Tandoori Chicken is probably one of the most popular dishes in Indian restaurants in the west. But you need a tandoor to make it, right? Not quite - you can do it on a barbecue or grill, but you can also do it in a standard oven. You won't get the smoky char on it, but it's still pretty good!

Onion Bhaji
Every Indian takeaway and restaurant everywhere has onion bhajis on its menu. They are a fabulous snack or starter, and really easy to make.

Vanilla Fudge
Fudge - sweet, buttery and creamy - this basic fudge recipe is luxurious, not too sweet (is there such a thing?) and completely addictive. Many recipes use condensed or evaporated milk, but this one doesn't - nor does it add chocolate, nuts, berries or kale, it's just basic and delicious fudge.

Hungarian Goulash
Goulash - Magyar Gulyás Leves, is probably one of Hungary's most famous dishes. It's a warming and hearty beef and vegetable soup flavoured with sweet paprika.

Dublin Coddle
The name Irish Coddle or Dublin Coddle, is believed to come from the way it is cooked - like a coddled egg, this sausage, bacon and potato stew is cooked slowly and gently. Simple things are often the best - coddle is really easy to make and utterly delicious.

English Pouring Custard - Creme Anglaise
I've always found custard pretty tricky to make the conventional way - a lot can go wrong, and it takes quite a bit of practice to get right. In this recipe, I'll show you the traditional way, and also a foolproof method using a sous vide machine.

Spotted Dick
Spotted Dick is one of the classic British puddings. Thanks to the suet, it is actually quite light in texture, and utterly comforting. And it's got fruit in it, so it's one of your 5 a day!

Chilli and Cheese Burritos with Home-made Flour Tortillas
Burritos can contain pretty much anything, but the key thing is a good flour tortilla - the best ones are home-made, so I'm showing you how to do that here.

Spätzle
If you ever get bored of potatoes, rice or pasta for your carbs hit, try spätzle. It's yummy! By the way, it's pronounced something like 'shpetzly'.

Hungarian Chicken Paprikash
I don't know why Hungary seems to be obsessed with paprika, but it's used to great effect in this recipe. In Hungary, this dish is known as Paprikás Csirke. Your chicken pieces should be on the bone and with the skin on for maximum flavour.

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