Recently Added Recipes

Carrot and Coriander Soup
Carrot and coriander soup is easy to make, warming, healthy and hearty. And home-made soups are always better than shop-bought, aren't they?

Fish Finger Sandwich
I almost feel guilty about doing this recipe. It's so simple, you would think it's impossible to get wrong. And yet many places do - gastro-pubs in particular with their goujons of fish, sourdough, baguette or ciabatta breads. This is how to do it right.

No-bake Raspberry Cheesecake
Cheesecake is an amazingly simple thing that combines amazing textures and flavours - crunchy buttery biscuit base, slightly sweet, gooey and rich soft cheese filling, and the sweetness of whatever you put on top.

Steak and Kidney Pie
Steak and kidney is what I think of whenever pie is mentioned. The tender beef and tasty kidney in a rich oniony gravy is just perfect when packed inside a crispy hot water pastry crust - top and bottom, of course. It really is a British classic.

Gala Pie
A well-made Gala Pie is a thing of wonder. More than just a pork pie, it has boiled egg running through the centre, and it's a very impressive thing to make.

Turkish Meat Pizza - Kiymali Pide
Pides are everywhere now - little (or not-so-little) boat-shaped flatbreads with a variety of toppings. A bit like pizza, but different. This one has a slightly spicy meat topping and it's well worth making.

Turkish Flatbread - Pide
The Turkish flatbread, pide, is often used as a base for the boat-shaped, meat- or vegetable-filled, pizza-like pides sold as street food and in cafés all over Turkey. But it's so good, you can eat it on its own.

Rhubarb & Apple Crumble
Did you know rhubarb is actually a vegetable? Well it is, and it is utterly wonderful in a crumble. Maincrop rhubarb is available in the summer and autumn, but if you're lucky, you might be able to get your hands on Yorkshire forced rhubarb in February/March - a very special treat! This recipe uses both rhubarb and apple, but you could leave out either if you wish. If you're only using rhubarb, you might want to add more sugar to the filling.

Sous Vide Steak with Black Peppercorn Sauce
If your criteria for a perfect steak require the meat to be evenly cooked from the centre to edge, with a tasty char on the outside, then conventional methods will not deliver that. But sous-vide cooking can. This steak is deliciously tender, and the black peppercorn sauce is fabulous too.

Bakewell Tart
This tasty almondy tart originated in Bakewell, Derbyshire. Originally known as 'Bakewell Pudding', the filling was a set custard, but the modern version is filled with raspberry or strawberry jam and frangipane, and topped with sliced almonds. Other versions have icing and half a glacé cherry.

Hash Browns
If you are going to have potato with your English breakfast, hash browns are probably the best way to do it. I've always found commercial hash browns to be bland and flavourless, but if you take the time to make your own, you'll be in for a surprise!

Minced Beef and Cheese Pie
I first came across this seemingly bizarre combination of ingredients when I was asked to supply some 'Australian' pies to a pub in Madrid. They really are yummy!

Full English Breakfast
The full English breakfast is really just a collection of components, and some would say they don't really belong on a plate together. But the whole is more than the sum of the parts, and it really works.

Cranachan
The Scottish dessert, cranachan, is frequently served at the end of a Burn's Supper. Originally it would have been made with crowdie, a kind of soft cheese, but cream is a good substitute.

Pork Terrine
Pâtés and terrines are great things to have in your fridge for spreading on toast or just general snacking. They're also cheap and easy to make. The name 'terrine' just refers to the vessel it's cooked in.

Eccles Cakes
These little pastry and currant sugar bombs were invented in Eccles, a small town near Manchester a couple of centuries ago. Also known as squashed fly cakes.

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