A delicious Donburi recipe from Diana Henry.
This tangy jam from Yotam Ottolenghi goes well with pork, duck or lamb and could also be served with a cheeseboard. This recipe is for a delicious cheese toastie. It will make a 300g jar of the jam which will keep in the fridge for up to 2 weeks.
A version of this popular Greek dish from Waitrose.
A seasonal riff on bakewell tart from Nigel Slater
A delicious breakfast from Fern Green’s ” Breakfast: Morning, Noon & Night”.
Salmon with sweet and sour flavours from Romy Gill.
Crunchy, spicy fishcakes from Georgina Hayden.
A recipe from Waitrose
A recipe from Angela Hartnett to serve with pasta or polenta. You can easily double the recipe and freeze for up to three months.
Another recipe which you could cook for Chinese New Year from ” Every Grain of Rice” by Fuschia Dunlop. Serve with rice.
A recipe from the encyclopedic ” The Food of Sichuan” by Fuschia Dunlop. A perfect way to celebrate Chinese New Year.
A Vegan recipe from ” East” by Meera Sodha. If you are not Vegan you could top with a fired egg.
A delicious dessert from “Taste” by Sybil Kapoor.
A rich flourless chocolate cake from ” Old Food” by Jill Dupleix. She adapted it from a recipe by Elizabeth David in ” French Provincial Cooking”. It makes a great pudding for a spacial occasion served with creme fraiche or custard, but can also be sprinkled with icing sugar or cocoa powder and served as a cake.
A deeper and lighter version with a hint of lemon from Mark Hix.