Recently Added Recipes

Chicken Stock
Nothing improves the taste of soups, stews or sauces more than a good home-made stock. You get a depth of flavour and unctuousness that stock cubes just cannot provide.

Mondrian Battenberg Cake
I've always liked Battenberg cake - squares of sponge held together with jam and all wrapped in marzipan. But the colours, yellow and pink, well, not a good combination at all. So I decided to make a version based on the paintings of Piet Mondrian.

Mint Sauce
This is the classic accompaniment to roast lamb, and insanely easy to make.

Salsa Verde (Green Sauce)
This is a delicious sauce, and variations of it are found around the world. It's fabulous on meat, fish or eggs, and even on its own on toast.

Yogurt, Greek-Style Yoghurt and Labneh
Yoghurt is one thing you can make at home that will actually save you money. And using this recipe for basic yoghurt, you can also make Greek-style yogurt and Labneh. If you've never come across labneh, it's very common in the Middle East - similar in texture and consistency to cream cheese, but sharper in flavour.

Tomato, Mozzarella & Basil Salad
This insanely simple salad is the perfect combination of colour, flavour and texture, and takes almost no time to make.

Arancini - Italian Rice Balls
Arancini are deep-fried Italian rice balls, and a brilliant way to use up leftover rice or bolonese sauce.

How to make a Sourdough Starter
For centuries (before the development of commercial yeasts), sourdough was the only way you could make leavened bread. As the name suggests, sourdough has a slightly sour taste, but it also has a gorgeous bubbly texture to the crumb, and serious bite to the crust. But before you can make delicious sourdough bread, you need a starter culture - this is how to make it.

Easy No Bake Cranberry Jelly Cheesecake
Cheesecake is a really simple dessert to make - no real cooking involved, just a bit of mixing and a lot of chilling. You can use anything your like for the topping - fruit jams, syrups, whole fruit and berries all work well.

Deep-fried Brie
Deep-fried brie is sensational as a starter or a snack. Hot melted cheese in a crispy coat of breadcrumbs, it's easy and quick to make, and it tastes delicious.

Pizza Margherita
Pizza is known and loved the world over, but making one from scratch might seem challenging. But it's not difficult, and the results are fabulous. This recipe is for one of the simplest classic pizzas, the Margherita - tomatoes, mozzarella and basil.

Spicy Roasted Parsnip Soup
Despite its name, this soup is not chilli-hot - the spiciness is down to flavour. It's a delicious and unusual soup.

Sticky Toffee Pudding
Invented in the 1970s, sticky toffee pudding (STP) has rapidly become a classic British dessert. For this recipe, I like to bake individual puddings in a muffin tin, with some of the caramel sauce on the bottom which moistens the sponge.

Spring Rolls
If you've only ever had spring rolls from a cheap Chinese restaurant or takeaway, these will be a revelation - they are crispy and fresh-tasting, and you'll actually want to eat them! You can make them with chicken or beef, or leave out the meat entirely for a vegetarian version.

Quiche Lorraine
Quiche Lorraine is a classic French egg, cream and bacon flan. It's wonderful for a picnic, or as a light lunch with a bit of salad. It comes from the Lorraine region of France, and traditionally doesn't include things like cheese or onion. You can add those if you like, but then it wouldn't be a traditional quiche Lorraine.

Home-made Lemonade
On a hot summer's day, nothing cools you down quite like this delicious home-made lemonade.

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