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Home cooking (recipes)

  • Creamy celery soup

    Published: Wed, 07/01/2009 16:28
    Full story

  • Braised Red cabbage with Apples

    Published: Wed, 07/01/2009 16:24
    A welcome change to the standard vegetables usually served with roast dinners, Braised red cabbage is perfect with pork, duck, venison and sausages.
    Full story

  • Chicken, Leek and Carrot pie

    Published: Wed, 07/01/2009 16:20
    This is the best chicken pie, I use thigh meat instead of breast as it has a much more meatier flavour, try and use organic carrots and leeks, they are two vegetables that really taste better for being organic.
    Full story

  • Winter salad with Grapefruit Vinaigrette

    Published: Wed, 07/01/2009 16:13
    A fresh lively recipe for January to reinvigorate your senses after what seems like weeks of rich heavy food. Having said that, this salad works really well with roast duck. You can use whatever grapefruit you want, I love ruby red grapefruit they are so sweet and pretty.
    Full story

  • Roast Guinea fowl with garlic and rosemary

    Published: Wed, 07/01/2009 15:56
    The bacon and butter keep the Guinea fowl wonderfully moist in this recipe; just don't forget to baste well. If you really can't stand the thought of game you can substitute in chicken.
    Full story

  • Lemon and pepper Lemon sole goujons with tartare sauce.

    Published: Wed, 07/01/2009 15:50
    Perfect crunchy coating and soft white delicate fish dipped into a creamy piquant sauce what could be better.
    Full story

  • Passion fruit Pavlova

    Published: Wed, 07/01/2009 15:47
    The tartness of the passion fruit cuts through the sweetness of the meringue and the richness of the cream perfectly and the beautiful vibrant yellow looks fantastic against the whiteness of the base, a great way to make passion fruit star of the show
    Full story

  • Brussel sprouts with Chestnuts and Bacon.

    Published: Tue, 02/12/2008 16:20
    This is the only recipe I have found that convinces my husband to eat sprouts, my family like it so much we serve it with Christmas dinner. The contrast between sweet delicate sprouts and salty crisp bacon is divine.
    Full story

  • Duck and Pomegranate with wilted Kale

    Published: Tue, 02/12/2008 16:17
    Full story

  • Parsnip soup spiced with nutmeg

    Published: Tue, 02/12/2008 16:14
    A simple rich velvety soup to warm those cold days, serve with hunks of crusty bread.
    Full story

  • Bramley Apple Crumble

    Published: Tue, 02/12/2008 15:47
    A classic British winter dish, beautifully tart soft Bramley apples with a sweet crunchy topping. I used a little muesli or rolled oats to give extra crunch.
    Full story

  • Angels on Horseback

    Published: Tue, 02/12/2008 15:44
    The perfect Edwardian canapé or snack. The name Angels on horseback apparently comes from the way that the oyster puffs out when cooks, giving the appearance of wings.
    Full story

  • Mulled Wine

    Published: Tue, 02/12/2008 15:41
    Full story

  • Brill in a red wine sauce with orange braised chicory.

    Published: Tue, 02/12/2008 15:39
    This recipe combines so many wonderful British ingredients all in season in December. The firm white fish contrasts perfectly with the rich redness of the sauce, and the tangy orange of the chicory.
    Full story

  • Cranberry sauce

    Published: Sat, 01/11/2008 11:49
    The addition of cherry brandy gives an extra sweetness and depth of flavour. Perfect with game, duck or turkey.
    Full story

  • Cataplana (Portuguese Clams and Pork)

    Published: Sat, 01/11/2008 11:41
    A richly flavoured spicy casserole from Portugal named after the tradition pan used to cook the dish. A more sophisticated take on ‘surf and turf' perfect for cold November nights.
    Full story

  • Spaghetti alle Vongole rosso

    Published: Sat, 01/11/2008 11:37
    A traditional dish from Naples in Italy, a wonderful combination of rich tomatoes and sweet clams. This version is in rosso with tomatoes, for bianco you leave out the tomatoes and add ½ glass of white wine. Vongole are small clams, so you will need the smallest clams you can find, usually the best you can get are carpet shell clams.
    Full story

  • Jerusalem artichoke Gratin

    Published: Sat, 01/11/2008 11:23
    Try a little something different to accompany your favourite roast meat. This rich creamy gratin also perfect with game.
    Full story

  • Jerusalem artichoke Gnocchi

    Published: Sat, 01/11/2008 11:20
    Jerusalem artichoke gives these light Italian potato dumplings an extra dimension of flavour. Serve with sage butter, or toss in some small cubes of Gorgonzola and walnuts.
    Full story

  • Smoked haddock jacket potatoes

    Published: Sat, 01/11/2008 11:17
    Full story

  • The best Roast potatoes ever

    Published: Sat, 01/11/2008 11:15
    My own version of this British classic, say goodbye to soggy, greasy potatoes. Follow this simple recipe for outstanding potatoes every time.
    Full story

  • Venison steak with béarnaise sauce and chunky chips

    Published: Sat, 01/11/2008 11:07
    A twist on the classic steak and béarnaise sauce, venison however lends a cleaner flavour than beef, contrasting with the rich creaminess of the sauce.
    Full story

  • Chestnut, Apple, Walnut and Celery Stuffing

    Published: Sat, 01/11/2008 10:23
    A tempting versatile variation on traditional chestnut stuffing, a perfect accompaniment for rabbit, chicken or pork.
    Full story

  • Scallops with Salsa Verde.

    Published: Sat, 01/11/2008 10:20
    Tart with capers and sweet with parsley and olive oil, Salsa Verde is the perfect contrast to sweet new season scallops. Serve with a crisp white wine and lots of crusty bread.
    Full story

  • Sloe Gin

    Published: Sat, 01/11/2008 10:17
    Full story

  • Horseradish Sauce

    Published: Sat, 01/11/2008 09:26
    The traditional accompaniment to Roast Beef or Smoked fish. Try adding a teaspoon to mashed potato for a mash with kick.
    Full story

  • How to Make Ice Hands

    Published: Tue, 28/10/2008 09:15
    Full story

  • A salad of figs, mozzarella cheese & Parma ham

    Published: Tue, 30/09/2008 10:16
    Full story

  • Mussels in a Thai style broth

    Published: Tue, 30/09/2008 09:56
    Thoroughly tasty and not an ounce of fat in sight. This is an aromatic and virtuous way to cook mussels. Perfect as the nights start to draw in.
    Full story

  • Moules Marnier

    Published: Tue, 30/09/2008 09:52
    A classic dish popular in France and Belgium. The Belgians have it best I think served in individual cooking pots with Crispy Fries, Crusty bread and Large Glasses of Wheat Beer.
    Full story

  • Middle Eastern inspired Baked Figs

    Published: Tue, 30/09/2008 09:50
    A fantastically easy yet sumptuous dish to evoke memories of Greek holidays. The figs are sweet and scented and the yogurt is cold and sharp a perfect combination of flavour and textures.
    Full story

  • Green Tomato Chutney

    Published: Tue, 30/09/2008 09:47
    Full story

  • Tomato Ketchup

    Published: Tue, 30/09/2008 09:44
    Much better than anything you can buy in the shops, and you know exactly what's in it, no nasty E numbers, colours or preservatives.
    Full story

  • Waldorf Salad

    Published: Tue, 30/09/2008 09:41
    This really should be called October salad as Apples, Walnuts and Celeriac are all in season. Using Celeriac here adds not only body and texture but a mild celery flavour which compliments the apple and walnut.
    Full story

  • Baklava

    Published: Tue, 30/09/2008 09:39
    This sweet, nutty pastry is a feature of Greek, Cypriot and Turkish cuisine. This is not for any body who is sensitive to sugar as they are super sweet.
    Full story

  • Quince and Orange Cream

    Published: Tue, 30/09/2008 09:35
    A wonderfully fragrant desert from an 18th century recipe. Serve with crisp sweet biscuits as an indulgent dessert.
    Full story

  • Thai Pumpkin Soup

    Published: Tue, 30/09/2008 09:32


    A warming spicy soup with the richness of coconut, a definite winner. I've tried to make pumpkin soup so often and been let down by the quality of pumpkins widely available, make sure you get a flavourful variety that is meant to be eaten, I recommend ‘Crown Prince'.
    Full story

  • Pumpkin Pie

    Published: Tue, 30/09/2008 09:30
    I absolutely love pumpkin pie, I can't wait for October to come around so I can legitimately make one. It is slightly spicy and rich with a velvety texture.
    Full story

  • Tart au tain

    Published: Mon, 08/09/2008 10:07
    One of my favourite deserts, this is simple twist on a classic apple pie. The addition of rosemary sugar just lends a gentle herbal flavour, but it is not essential. Just as good cold the next day.
    Full story

  • Blackberries and pears baked in marzipan

    Published: Mon, 08/09/2008 10:04
    This recipe is almost like the laziest version of a Bakewell Tart possible. My husband is a bit of a marzipan fiend and was overjoyed when I managed to find another way of eating marzipan.
    Full story

  • Apple and Blackberry Kuchen

    Published: Mon, 08/09/2008 10:02
    Full story

  • Crispy duck with a spicy damson sauce

    Published: Mon, 08/09/2008 09:58
    When cooked to this recipe the duck is not fatty or greasy. The rich, sharp, spicy sauce complements the richness of the duck beautifully.
    Full story

  • Damson jam

    Published: Mon, 08/09/2008 09:51
    I go for the lazy approach to stoning damsons, which is I basically don't, instead when cooking the jam the stones float to the top and I remove them then.
    Full story

  • Poached pears with chocolate sauce

    Published: Mon, 08/09/2008 09:46
    I love the texture of poached pears and this early in the season they can be a little under ripe and lend themselves to poaching so well. The chocolate sauce compliments the subtle flavour of the pear and the contrast between hot fruit and cold ice cream is amazing.
    Full story

  • Pickled Pears

    Published: Sun, 07/09/2008 17:38
    This recipe makes use of the pears that are a little too hard and under ripe. By Christmas you will have either a stunning present to give away or a fantastic alternative to pickle.
    Full story

  • Spicy roast Butternut Squash.

    Published: Sun, 07/09/2008 17:35
    A tasty alternative to traditional roast potatoes. High in vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium Butternut squash is also a healthy alternative. Children love the sweetness with out it being too overpowering.
    Full story

  • Turbot poached in White Wine.

    Published: Sun, 07/09/2008 17:31
    This is a fantastic seasonal dish combining Turbot, Wild Mushrooms, Leeks and Kale all of which are wonderful in September. An elegantly flavoured fish dish with a delicate cream sauce, perfect for an after work dinner party taking only 40 minutes from start to finish.
    Full story

  • Wild Mushroom risotto

    Published: Sun, 07/09/2008 17:27
    Full story

  • Beef and Wild Mushroom Wellington.

    Published: Sun, 07/09/2008 17:24
    Named for Arthur Wellesley, the Duke of Wellington, a highly prominent statesman, soldier (famous for his defeat of Napoleon at Waterloo in 1815) and inventor of the waterproof boot that bears his name. So fond of Beef Wellington was the Duke, that he is said to have requested that it be served at any dinner that he might be hosting.
    Full story

  • Grilled Sardines with Chilli, Lemon and Lime Salsa.

    Published: Thu, 07/08/2008 09:02
    Perfect for summer, the refreshing salsa cuts through the oiliness of the fish and lightens the dish. Perfect for summer barbeques.
    Full story

  • Peach Melba

    Published: Thu, 07/08/2008 08:58
    Created by Escoffier in honour of Australian Opera Singer, Dame Nellie Melba in 1892. Peach Melba combines fresh fruity flavours of peaches and raspberries with creamy vanilla ice cream.
    Continue

  • Classic Bellini

    Published: Thu, 07/08/2008 08:56
    This famous luxurious cocktail was invented by Giuseppi Cipriani at Harry's Bar, Venice, in 1934 and named after one of Venice's foremost artists. This is a decadent and fragrant summer cocktail best enjoyed ice cold.
    Continue

  • Spanish Rabbit and White Bean Stew

    Published: Thu, 07/08/2008 08:53
    A surprisingly light summer casserole, as the starch is provided by the beans there is no need for potatoes or rice this dish can be served simply with salad. A great way to enjoy rabbit for those who are a little unsure.
    Continue

  • Raw Beetroot and Dill Swedish Salad

    Published: Thu, 07/08/2008 08:49
    A fantastic way to enjoy nutritious raw beetroot, this salad uses the flavourings of traditional Swedish gravalax and so works perfectly with smoked salmon of herrings.
    Continue

  • Pink Pick me up.

    Published: Thu, 07/08/2008 08:46
    Rich in foliate, manganese, potassium, fibre, Vitamin C, magnesium, tryptophan, iron, copper and phosphorus. The red pigment is considered to be rich in anti-cancer agents. Try this nutritious and delicious heath drink.
    Continue

  • Sweetcorn Fritters with Spicy Salsa

    Published: Thu, 07/08/2008 08:43
    A great side dish for children. They can even help you make them, although the frying should be well supervised. Any cooked vegetable can be added instead of or as well as sweetcorn, peas, carrots and spinach work equally well.
    Continue

  • Oriental Chicken and Sweetcorn soup

    Published: Thu, 07/08/2008 08:39
    A classic light soup that really allows the flavour of the fresh sweetcorn to shine through. Makes a great starter or light lunch.
    Full story

  • Kohlrabi remoulade

    Published: Thu, 07/08/2008 08:37
    A fabulous accompaniment to fish, remoulade is creamy, crunchy and very flavourful, while still being light enough to enjoy in the summer.
    Full story

  • Sparkling Frascarti and Raspberry jellies

    Published: Tue, 01/07/2008 22:11
    The raspberries in this recipe turn jewel red and look so beautiful suspended in the sweet jelly.
    Full story

  • Sage & Onion Bread

    Published: Tue, 01/07/2008 20:54
    Full story

  • Poor man's cariar

    Published: Tue, 01/07/2008 20:50
    Made with aubergines and served on toast or bruchetta.
    Full story

  • Baba Ghanoush

    Published: Tue, 01/07/2008 20:39
    A great Middle Eastern dish making the most of aubergines.
    Continue

  • Watercress pate

    Published: Tue, 01/07/2008 20:35
    This simple vegetarian dish is perfect on a hot summer's day. It's also really high in iron and calcium.
    Full story

  • Crab burgers

    Published: Tue, 01/07/2008 12:31
    Add little bit of class to your summer party with a sexy crab burger, perfect with a Pimms. These fish cakes are not potato based and so have a much lighter texture than usual.
    Continue

  • Saltimbocca

    Published: Mon, 30/06/2008 12:23
    I first had this in Rome it is fantastic, the literal translation of saltimbocca is ‘jump in the mouth' and this dish certainly does.
    Continue

  • Strawberry Tiramisu

    Published: Mon, 30/06/2008 12:20
    I know it's not traditional, but I was eating my summer fruit pudding with mascarpone, and I had a brain storm - this, my friend is quite simply amazing!
    Continue

  • Grey Mullet with summer herbs and vegetables baked en papillote

    Published: Mon, 09/06/2008 10:05
    I love this classic way of cooking fish, sealing it in its own little bag so none of the sublime flavours can escape.
    By Emma Allsopp
    Full story

  • Pasta with Broad beans and summer herbs

    Published: Mon, 09/06/2008 10:04
    This is a wonderfully light way to dress pasta, you can also eat it cold the next day as a delicious pasta salad.
    By Emma Allsopp
    Full story

  • Minted Pea and Broad bean dip

    Published: Mon, 09/06/2008 10:02
    This has to be one of the easiest dips ever, packed full of flavour it sings of summer.
    By Emma Allsopp
    Full story

  • Elderflower fritters

    Published: Mon, 09/06/2008 10:01
    This fritter uses an ultra light Japanese tempura batter, making for an extra crunch fritter.
    By Emma Allsopp
    Full story

  • Courgette frittata

    Published: Mon, 09/06/2008 10:00
    This versatile dish can be eaten hot or cold.
    By Emma Allsopp
    Full story

  • Summer fruit pudding

    Published: Mon, 09/06/2008 09:58
    soft yielding sweet fruit soaked bread and of course the delicious mascarpone served on the side. So as summer is here make the most of those tasty berries!
    By Emma Allsopp
    Full story

  • Gooseberry fool

    Published: Mon, 09/06/2008 09:55
    This is a much lighter version of the classic cream based fool. But I think this is a much more summery version.
    By Emma Allsopp
    Full story

  • Veggie options for barbecues

    Published: Thu, 29/05/2008 16:04
    here are some ideas to earn some genuine appreciation from your veggie guests.
    Click here for more

  • Muffalata

    Published: Tue, 27/05/2008 14:32
    A sandwich idea from Italy which is perfect for picnics.
    Full story

  • Grown up Egg and Soldiers

    Published: Tue, 27/05/2008 14:08
    Full story

  • Spicy Rhubarb Chutney

    Published: Tue, 27/05/2008 13:42
    A perfect way of using up that glut of rhubarb and preserving a little summer sunshine.
    Full story

  • Pizza Primavera

    Published: Tue, 27/05/2008 13:39
    pizza is one of the easiest foods to vary for fussy eaters, children love to make their own combinations of toppings.
    Full story

  • Asparagus and Halloumi Salad

    Published: Tue, 27/05/2008 13:34
    A quick and easy lunch dish for two.
    Full story
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