Browsing: Recipes

Though blueberries are around all year, I cook with them more once spring has arrived. Find the tartest ones you can. Many don’t have the zestiness you need to contrast with the cake. TimingsPrep time: 20 minutes, plus cooling timeCook time: 45 minutesServes8Ingredients150g butter, at room temperature, plus extra for greasing250g golden caster sugar2 eggs, at

I first had a dish like this many moons ago at a friend’s Vietnamese restaurant, Cay Tre in London. I love to roll it out when people are coming round. You can make this with sea bass, John Dory or grey mullet as well as bream. Serve it with Asian greens, rice or noodles, depending

This is a rich, straightforward two-cheese pasta that you can make with any tube shape (or indeed any pasta shape you fancy). It’s simple to make as all you need to do is melt mascarpone with Parmesan and cream to make a sauce, and toss this through cooked pasta. A golden crunchy topping of breadcrumbs

Raw cauliflower, thinly sliced with a knife or mandolin (please use a hand guard!), makes the base for a great salad. Different-coloured cauliflowers are ideal here, especially if you want to turn this into a larger platter (something I often do with a mixture of raw, cooked and puréed cauliflower, in fact). I also add anchovies

Hot cross buns are a traditional Easter treat. This recipe adds a little twist to tradition by adding chocolate chips, banana and a salted rum butter. TimingsPrep time: 20 minutes, plus overnight chilling time and 40 minutes proving time Cook time: 12 minutesMakes12Ingredients620g bread flour, sifted, plus extra for dusting2 tsp vanilla seeds2g salt25g fresh yeastZest of

I’m very lucky to live near the sea, so I can nip down to the beach or estuary and gather sea beet, sea purslane, sea aster and samphire when it’s in season, but you can find samphire in the big supermarkets these days. Use what you can get your hands on. Allow 300-350g of fish

These easy biscuits take inspiration from the flavours of a classic Easter simnel cake. The dough can be stamped into simple rounds or spring shapes, like these egg-delivering bunnies, using seasonal cutters.Cook’s tip: Leave the biscuits plain or, to decorate, cut out shapes from thinly rolled marzipan and press on top of the cookies, adding