Recipes

Recipe index plus cooking with teenagers. Plus this week’s star recipe.
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15 October 2017

Tarte aux pommes

Recipes

A post-Apple day excess of fruit can feel over-whelming. This Normandy tarte aux pommes will use up three large or six small apples. Boskoop, Reinette or Granny Smith on a pleasingly thin crust.  Boskoop, originally from the Netherlands where it began as a chance seedling in 1856,  is a good apple to use here if […]

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20 July 2017

Tuscan Tiramisu

Recipes

In his black chef’s hat, Fabio Neri has something of the look of a Medici banker, though in person proves a lot less sombre. The head chef at San Gimignano’s Locanda dell’Artista,  a dreamy hill-top bed and breakfast with a high end restaurant attached, Fabio woos diners night after night with his inventive raviolis and […]

 
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29 June 2017

Walnut recipes

Recipes

Pickled Walnuts 110g cooking salt 450g green walnuts 1.8 litres red wine vinegar (or half vinegar and half inexpensive port) 25g fresh ginger, sliced 25g allspice berries 1 tbsp malt 1 tbsp white sugar To make pickling walnuts worthwhile it is usual to use at least 1.35kg of walnuts. These must be picked green from […]

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26 June 2017

Oat bread

Recipes

Incredibly simple and quick to make, this oat bread is delicious. It’s also damp and solid, however – good ballast against winter, or summer storms, but not much use for mopping up leftover soup or gravy… 4 cups porridge oats 1/2 tsp bicarb of soda 1 cup walnuts, crushed (opt, or use seeds) 1 egg […]

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19 June 2017

Biga Better Best

Recipes

Edward Knighton puts the bounce back into ciabatta… The hankering to put an honest loaf on the table is something most amateur cooks feel at one time or another. But no one wants to go through hours of effort only to find an unleavened lump at the end of the process. I have had very […]

tuna pasta
7 June 2017

Strong and Staple

Recipes

Tuna Pasta Bake: political junkie Edward Knighton shares his election night special In a rather bleak week in election season, here are some comforting carbs to fuel that long night in front of the TV waiting for the next high profile victim of the democratic process. A dish that can be re-hashed and re-heated as […]

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17 May 2017

Scrapple

Recipes

Tom Lawrence’s Breakfast Scrapple The GIs stationed in Wareham during the war were part of the US First Division, which had fought in North Africa and Sicily, and would go on to fight on Omaha beach in the Normandy invasion. In my novel Should You Ask Me Tom Lawrence from Wilmington in Delaware, who is […]

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27 April 2017

Wild garlic pesto

Recipes

Now is the glorious season of wild garlic and, while on holiday in Pembrokeshire last week, woods filled  with the scent of garlic and ethereal swathes of lovely white flowers made me think of Wild Garlic Pesto.  Research in the limited selection of cookbooks available, led me to invent my own recipe. This is it […]

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21 December 2016

Pepperkaker (Pepper Cookies)

Recipes

One of the best loved biscuits in Norway, if not the whole of Scandinavia. The spices used are the most important element, and non-negotiable, although the shapes are up to you… 150g salted butter 200g golden caster sugar 2 (generous) tbs syrup 3 tbs milk 400g plain flour 1 tsp baking powder 1/4 tsp fine […]

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21 December 2016

Mandelkake (Almond Cake)

Recipes

One of my family’s favourite cakes – for special occasions… Cake 4 egg whites 200g icing sugar 200g almonds, ground into a light, dry flour 2tsp baking powder Pinch of salt Start by weighing out the almonds and milling them (by hand if possible) until you have a uniformly ground ‘flour’. I use an old […]

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21 December 2016

Serinakaker (Serina Biscuits)

Recipes

One of the Norse winter Seven – the oldest and most traditional of biscuits. Short and buttery with a sugar and almond crunch… Biscuit 150g soft salted butter 125g golden caster sugar 1/2 tsp of vanilla sugar 1 egg 225g plain flour 1/2 tsp baking powder 1 egg white, lightly beaten 15-20 almonds, slivered or […]

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21 December 2016

Risboller (Chocolate Rice)

Recipes

A childhood favourite. My gran always made several batches of these from early December … 150g chocolate, dark or milk or a mixture of both 40g coconut oil 80g puffed brown rice paper cases Add the coconut oil and chocolate to a heatproof bowl and place over a pan with gently simmering water. Do NOT […]

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13 December 2016

Mrs Beeton’s Mincemeat

Recipes

This adaptation halves the quantities of the original and excludes the raisins but is still enough for around 40 average-sized pies. If you want to make meat-free mince pies, exclude the steak and add a few more currants and candied peel. 375g/12oz currants 200g/7oz minced rump steak 375g/12oz Atora beef suet 250g/8oz dark muscovado sugar […]

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25 November 2016

Indivia ‘Mbuttunata (Stuffed Curly Endive) by Antonio Carluccio

Recipes

In Jewish cuisine in Rome, the endive was fried in olive oil without the stuffing on each side until crisp. I prefer it stuffed and then baked in the oven as southern Italian peasants do, calling it ‘buttoned-up endive’ serves 4 2 medium heads of curly endive, about 700g (1lb 9oz), well washed and dried […]

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25 November 2016

Fagioli Grassi (Stewed Fat Beans) by Antonio Carluccio

Recipes

This is a filling winter dish which is served as a carnival food in Ivrea, a town in Piedmont, near to where I was brought up. The carnival takes place around the middle of February, before Lent, the lean Christian month that lasts until Easter. Historically, the rich used to give beans and grains to […]

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25 November 2016

Maccu Con Cicoria (Broad Bean Puree with Chicory) by Antonio Carluccio

Recipes

This is a Pugliese speciality of peasant origin, made with local ingredients. The highlight is the nutty sweetness of the purée, and the slight bitterness of the wild chicory that can be found in springtime in the fields. Instead of wild chicory I am using catalogna chicory, which belongs to the same chicory family, and […]

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23 November 2016

Recipes for delicious, home-made Christmas presents

Recipes

These recipes require various sizes of Kilner-type storage jars Home-made Preserved Lemons This will make enough lemons to fill a 500ml kilner jar. 10 un-waxed lemons 250g of basic sea salt 5 star anise 2 cinnamon sticks 2 tsps of coriander seed Squeeze the juice from 4 of the lemons and keep aside. Quarter 5 […]

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17 November 2016

Eliza Acton’s Christmas pudding

Recipes

From her classic book, Modern Cookery (1845) Serves 4 – 6 You will need a 1.2 litre ceramic pudding bowl, or two x 600ml  individual bowls,  some greaseproof paper, foil and kitchen string Pudding ingredients 75g plain flour 75g fresh white breadcrumbs 175g suet 175g raisins 175g sultanas 1 apple (roughly 110g large apple), peeled, […]

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1 November 2016

Marigolds and Margaritas

Recipes

In Mexico, The Day of the Dead is marked with a classic mole and a glass of  tequila. Laura Binder Hughes reveals how to join in the  celebrations… Although Halloween has acquired a very particular meaning in 21st century Britain, the origin of this cheerfully macabre  celebration lies much deeper in the religious calendar, deriving […]

pumpkin-soup
30 October 2016

Pumpkin soup by Jason Goodwin

Recipes

Pumpkins have a rustic reputation belied by their appearance in this silky and sophisticated dish, which is very easy to rustle up. You could roast the pumpkin first, rubbed in oil and salt Serves 4 butter 75g/3oz pumpkin or squash 1kg/2lb, peeled, cut into 2cm/1 inch cubes onion 1, chopped sugar 1 tsp chicken stock […]

baked-lamb
30 October 2016

Baked lamb steaks by Jason Goodwin

Recipes

No garlic? No butter, or oil? No spices? I first came across this recipe in a little book of Turkish cookery written by the gloriously named Venice Lamb, put out by my English publisher, Faber, in the late 1960s. It’s a  weird, even primitive, recipe but it tastes very good, and is a speciality of […]

ruby-pilaf
30 October 2016

Ruby Pilaf by Jason Goodwin

Recipes

Palace communications were traditionally bound in vermilion silk ribbon, the very colour of this pilaf, which looks sensational Serves 4 beetroot 250g/8oz, boiled and boiling water reserved basmati rice ½ kg/1lb, rinsed and drained onion 1, finely chopped butter 1tbsp salt chicken stock or water Boil the beetroots whole, until tender. Pick them out of […]

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23 September 2016

Spiced Apple Tart Tatin by Adam Byatt

Recipes

Spiced Apple Tart Tatin Makes 1 tart Puff pastry 110g salted butter, softened 130g caster sugar 1 star anise 1 vanilla pod, split 3 Pink Lady apples, peeled, halved with seeds and core scooped out Roll the puff pastry out on a lightly floured surface to the thickness of a £1 coin. Rest in the […]

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20 September 2016

Sylvia Plath, Apricot Tart

Recipes

Makes one 25cm tart I quantity of short-crust pastry, chilled 110g butter 110g caster sugar, plus extra for dusting 2 eggs 110g ground almonds 25g plain flour ½ tsp baking powder Zest of ½ lemon 9 medium apricots, halved, stone removed 20g flaked almonds Preheat the oven to 200C. Grease a 25cm tart tin and […]

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14 September 2016

Costrada de setas by Monika Linton at Brindisa

Recipes

Costrada de setas – Wild mushroom pie Makes 1x22cm round pie 500g strong white flour, plus extra for dusting 50g tomato sofrito (from a jar) 120ml olive oil Sea salt 1 egg, beaten, for brushing the pastry For the filling 2 onions, sliced in rings Around 8 tablespoons olive oil A pinch of sugar or […]

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14 September 2016

Tarta de almendra con naranja by Monika Linton at Brindisa

Recipes

Tarta de almendra con naranja – Orange and almond cake This recipe from Ana Barrera’s Madrid restaurant is in a class of its own: moist, flour-free and citrussy. Ana recommends serving the tart with vanilla ice cream and a glass of Moscatel wine or PX sherry. Serves 8-12 2 medium oranges 2 tablespoons orange liqueur […]

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14 September 2016

Xatonada by Monika Linton at Brindisa

Recipes

Xatonada – Catalan salt cod and frisée salad Another Catalan salt cod salad, which has a number of variations. Although it is traditionally done with salt cod, I have also seen it with tuna and/or anchovies, taking it closer to a Caesar salad, albeit with a nut sauce. This is Brindisa’s  head chef Leo Rivera’s […]

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5 September 2016

Lengua de Cerdo Estofada by Elizabeth Luard

Recipes

Lengua de Cerdo Estofada (braised pork tongue) Tongue, most delicious of all the variety meats, is finished in a braising sauce of onion, cinnamon and wine. For a more substantial dish, serve with thick chips fried crisp in olive oil (chips served with stews is a very Spanish habit). Serves 6–8 as a tapa 1 […]

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5 September 2016

Insalata di Arance e Bottarga by Elizabeth Luard

Recipes

Insalata di Arance e Bottarga (sliced orange and bottarga salad) Serve this elegant little sweet-salt winter salad dressed with olive oil and finished with fine shavings of bottarga before a seafood risotto or pasta.  Serves 4 4 juicy oranges 1 mild red or white onion, peeled and finely sliced into half-moons 3–4 tablespoons olive oil […]

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5 September 2016

Seared seafood salad by Elizabeth Luard

Recipes

Seared seafood salad A fresh seafood salad made with just-cooked shellfish and crustaceans (except crab, which is not firm enough) is briefly marked on the grill and served warm. Ready-cooked seafood won’t cut the mustard. Serves 2 as a starter 2 tablespoons olive oil 100 g raw prawns or shrimp, heads on 100 g shucked […]

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20 August 2016

Chicken Noodle stir fry with Kombu by Xa Milne

Recipes

This is a one pot dish which will not disappoint. The marinade with the kombu at the heart of it adds a deep savoury umami flavour to this dish. The cleaness of the pak choi and pepper complement the sweet oriental flavours of the marinade. Great for a hungry hoard who want instant gratification Serves […]

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20 August 2016

Broad Bean and Kombu Hummus by Xa Milne

Recipes

Broad Bean and Kombu Hummus I enjoy the process of popping the beans out of their fleece lined pods, cooking them and finally, releasing the bright green bean it from its bitter grey leathery prison. The salt from the seaweed adds more flavour to this bean dish which straddles land and sea. Spread on flatbread […]

Persian love cake
20 July 2016

Persian love cake by Yasmin Khan

Recipes

    This enchanting cake reminds me of a Persian garden in the late spring, adorned with the floral scent of rose water and citrus, and decorated with bright green pistachios. If it is not devoured in one sitting, the oil in the ground almond base ensures a moist, densely textured cake that will keep […]

Cucumber salad with sekanjibeen dressing
20 July 2016

Cucumber salad by Yasmin Khan

Recipes

    sekanjibeen is an ancient Persian syrup, concocted from vinegar, sugar and mint, which can be drizzled over salad leaves, or mixed with ice and water for a refreshing summer drink. My mum used to buy readymade mint sauce and make little bowls of sekanjibeen for us to snack on when the weather turned […]

Chicken stew with spinach and prunes
20 July 2016

Chicken with spinach and prunes by Yasmin Khan

Recipes

  This stew was inspired by a glorious afternoon’s cooking in Rasht with pharmacist Sima Mohamadzahdeh, who likes to pot-roast a whole chicken when entertaining guests, presenting it on a bed of spinach and prune sauce. My version of her masterpiece involves poaching flavourful chicken thigh pieces with some warming spices before cooking them in […]

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14 July 2016

Sisters in the kitchen

Recipes

The day-to-day culinary adventures of Maudie, Bella and Clem 1 Boiled orange cake We first met Paul on a beach on Andros. He was cooking a fish on a fire in the dark. It was an exciting meal as it was hard to know whether you were going to get a mouthful of sand or […]

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25 June 2016

Cooking with the lads

Recipes

  1. What to eat before football Hungry yet enthusiastic team mates in the Vauxhall Powerleague, Max Hart-Walsh and Felix Turnbull-Walter deal with the dilemma of what to cook before a match… An early kick off at the Powerleague Vauxhall has forced our hand. The dilemma, every week, is that there is not enough time […]

Tutti frutti kulfi
25 May 2016

Sarah Raven: Tutti-frutti kulfi

Recipes

Kulfis are delicately spiced Indian ice creams, traditionally eaten after something fiery. You can cut the calories further by using light coconut milk, but the downside of this option is a more granular texture. For 6: 400ml tin of coconut milk ¼ tsp cardamom seeds, crushed 2 tbsp desiccated coconut, dry-fried 3 tbsp clear honey […]

Spicy Cauliflower, turmeric and chickpea soup
25 May 2016

Sarah Raven: Spicy cauliflower, turmeric and chickpea soup

Recipes

This soup has a coarse texture, halfway between a soup and a stew. Turmeric is an intense gold root and in India it’s well known for being good for us. It’s a perfect and traditional partner to cauliflower, giving good flavour as well as colour. Put it in your soups, your smoothies, your curries; and […]

Sangria chicken
25 May 2016

Sarah Raven: Sangria chicken

Recipes

This is my version of a Yotam Ottolenghi recipe for marinated roast chicken with clementines. Until she became a vegetarian, it was one of my daughter Molly’s favourite meals, with the sweet, yet sharp flavour of citrus, along with fennel and celery. It’s all the better with blood oranges. You need to start the marinating […]