Recently Added Recipes

Lardy Cake
I'm sure the fact that this has 'lard' in its name will scare off a lot of people because it sounds terribly unhealthy. But actually lard contains less saturated fat than butter. Lardy cake is a traditional English enriched bread sweetened with dried fruit and sugar and made luscious by lard.

Nut Roast
The vegetarian nut roast may be a cliché, but it's healthy, nutritious and tasty too. You can make it as a loaf or as individual pie-sized portions. This recipe is enlivened by a blob of red onion marmalade hidden inside it.

Ragu Bolognese
Us Brits love our Spag Bol, but once you've tried this authentic Italian version, you'll wonder how they can both be called the same thing. And Italians would never serve this sauce with spaghetti - it has to be tagliatelle.

Whole Roasted Cauliflower with Romesco Sauce
Cauliflower has suddenly become a trendy vegetable, and one of the best ways to serve it is roasted whole. It can be served with any kind of sauce you like, but here I'm using a Spanish-based romesco sauce.

Oxtail Stew / Rabo de Toro
This recipe is based on Rabo de Toro, which is very popular during the winter months in the colder parts of Spain. It's very easy to make, although the vegetables take quite a bit of prepping and the meat needs a seriously long braise.

Liver Bacon and Onions
Liver is fantastically nutritious and also pretty cheap. What's not to like?

Biscuits and Gravy
Mention biscuits and gravy to a Brit and they'll probably form a mental picture of a couple of digestives swimming in Bisto. But in reality, the 'biscuits' are very much like British scones, and the 'gravy' is a bechamel-based sauce, frequently with bits of sausagemeat in it. And it is surprisingly tasty. Biscuits and gravy is typically served as a breakfast.

Pumpkin Pie
Americans love this flan, with its wobbly interior and crunchy buttery pastry. Pumpkin, like most squashes, tends to be somewhat bland in flavour, but the addition of spices makes pumpkin pie very tasty and autumnal.

Prawn Crackers
Most Chinese takeaways will give you a bag of prawn crackers with your order. I don't know why, but they never, ever taste of prawns and they have the nutritional value of aerated fluff. But it's not so hard to make your own and you'll find yourself actually loving them. In Thailand, these are known as krupuk - spellings vary!

Lamingtons
These little sponge cakes with a chocolate icing and coconut crust are named after Lord Lamington, who was Governor of Queensland from 1896 to 1901. The story goes that some sponge cake was dropped into chocolate sauce and the coconut coating was an attempt to recover the mess. Lord Lamington would apparently refer to them as 'those bloody poofy woolly biscuits'.

Chocolate Mousse and Cake
There are many ways to make a mousse - at its simplest, it can be nothing more than chocolate and egg, but chefs being chefs, more elaborate concoctions are commonplace, and frequently involve sugar, butter and cream. In this recipe I'm making mousse and mousse cake.

Currywurst
Germany isn't renowned for the quality of its food, but currywurst is slowly but surely taking over the world. It's all about the sauce - a tomato-based thing, frequently involving ketchup, some spices and, always, mild curry powder. The sauce is slathered over hot German sausage such as Bratwurst or Bockwurst, and served with french fries and a sprinkling of curry powder. This is proper drunk food.

Bread and Butter Pudding
This traditional British dessert is a brilliant way to use up stale bread. With the addition of dried fruit and custard, the bread is transformed into something magical.

Crispy Pancakes
It's almost impossible to talk about 'crispy pancakes' without adding the word 'Findus' at the start. I'm pretty sure Findus invented them, and they were a great favourite with kids. There were chicken ones, cheesy ones and fishy ones, but now I'm recreating the minced beef and onion crispy pancake.

Cottage Loaf
One of the problems of baking a loaf without a tin is that it usually ends up quite flat. This traditional loaf solves that problem by basically being two loaves stacked on top of each other. However, it won't fit in a toaster and is rarely seen these days.

Minty Lamb Sausages
I love a good sausage, me. And these above all - the key to it is, I think, rusk, and I've included the recipe for that - it's very easy and gives much juicier results than using breadcrumbs.

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