Recently Added Recipes

Chicken Nasi Goreng
Nasi goreng is a hugely popular meal and officially one of Indonesia's top 5 national dishes. It's also very common in Malaysia, Singapore, Brunei and other southeast Asian nations. It's a type of fried rice and it sometimes includes chicken or other protein. This recipe is from 'One Pot' by Dan Toombs.

Beef Rendang
Beef rendang is very popular in Indonesia, Malaysia, Singapore and other south-east Asian states, and there are many variations on it. This one is closely based on the recipe in 'One Pot', the new cookbook by Dan Toombs aka The Curry Guy.

Veal Escalopes with Mustard Sauce - Keith Floyd Recipe
This recipe was featured in episode three of Floyd on France. It's very simple and quite delicious. We use rose veal, which is a higher-welfare meat unlike the old style of veal that involved force-feeding calves with milk.

Merguez Sausages - Keith Floyd Recipe
Merguez sausages originated in North Africa, specifically Algeria. This recipe is based on Keith Floyd's version from Provence, as featured in episode one of Floyd on France. It's fairly simple and tastes amazing.

Piperade - Keith Floyd Recipe
Piperade comes from the Basque Country which spans the border between Spain and France. It's a simple, one-pan dish of bell peppers, tomatoes and eggs. My recipe is based on what Keith Floyd did in his TV series Floyd on France.

Liver Dumplings - Keith Floyd Recipe
These dumplings are from Alsace in north-east France. They featured in Keith Floyd's Floyd On France series.

Sloppy Joe
Every American knows what a sloppy joe is but I'm not sure about the rest of the world - certainly these dribbly saucy meaty sandwiches haven't really crossed the pond to the UK. But they're well worth a try.

Pease Pudding
Pease pudding used to be a staple dish in England, but is quite rare now - it's only really seen in the North East and parts of Yorkshire. Which is strange, because it's delicious, cheap and nutritious.

Stottie Cakes
In the Geordie dialect (Newcastle-upon-Tyne and thereabouts), to stot means to bounce, and somehow that has become the name of these discs of bread. A traditional stottie would be about 30cm (12 inches) in diameter, and you slice it horizontally for sandwiches.

Lemon Meringue Pie
Lemon meringue pie is a delicious dessert. Buttery pastry filled with acidic lemon curd and topped with light, crunchy/fluffy, sweet meringue. Not the world's easiest thing to make, but well worth the effort.

Tomato Pie
It may sound unlikely but this pie filled with juicy tomatoes, fresh basil and bacon, all topped with a mixture or mayonnaise and cheese (yes, really) is absolutely amazing.

English Breakfast Sausages
You can't have a real English breakfast without good sausages - and you can't get gooder bangers than the ones you make yourself! Porky, herby, juicy, yummy.

Forfar Bridies
Scotland's answer to the Cornish pastie, these meat-filled pastry treats are easy to make and delicious. Bridies have existed since the early 19th century, and dubious theories about the name suggest it's to do with their popularity at weddings.

Cullen Skink
Cullen Skink - an odd name for a dish. It comes from the fishing village of Cullen in North Scotland, and 'skink' is thought to derive from the old Scots name for a soup or broth made from shin of beef. What that has to do with fish is anybody's guess.

Aberdeen Butteries
Aberdeen butteries, also known as rowies or Scottish croissants are like a cross between a breakfast roll and a croissant and they are delicious. One of Scotland's best-kept secrets - you must try them!

Battered Salmon and Triple-Cooked Chips
Everybody knows the joy of deep-fried fish and chips, but what about this version? Battered salmon with triple-cooked chips - definitely worth a try.

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