Browsing: Recipes

Both the kebabs and the pilaf for this vibrant dish are made in the air fryer. For the best results, marinate the chicken pieces overnight – they’ll soak up all the gorgeous herbs and spices and will be super-tender.TimingsPrep time: 15 minutes, plus marinating timeCook time: 45 minutes Serves4Calories489 kcal per servingIngredients600g skinless, boneless chicken thighs

This is great served with white rice, cucumber slices and julienned carrot or, for a lighter meal, in crunchy lettuce wraps.Timings Prep time: 10 minutes, plus coating timeCook time: 15 minutesServes4Calories222 kcal per servingIngredients 4 pork shoulder steaks (about 500g), trimmed of visible fat and thinly sliced1 tsp cornflour½ tsp bicarbonate of soda40g brown sugar1 tbsp fish

One of the ingredients that doesn’t work well with baked potatoes is meat – it seems to overwhelm the potato, or just steals its thunder (unless you’re using a sauce made with mince). This stroganoff delivers a meatiness that is far more successful.  If you think making a twice-baked potato and then adding a topping is

If I butcher my own venison I usually use the inner fillets from the back leg for this, but you can use the saddle fillet or loin too. My salad here is totally wild – pennywort, leaves of ox-eye daisies, wild chervil (cow parsley), wild chives and dandelion leaves that grow in the hedgerows around

This is an easy dish to make which draws its elegance from just a few simple flavours.TimingsPrep time: 10 minutes, plus cooling time
Cook time: 1 hourServes 4Ingredients
4 pearsjuice of 2 lemons, plus 2 broad strips of lemon zest500ml dry white wine175g granulated sugar1 tsp white or black peppercorns4 bay leavescrème fraîche or whipped cream, to serveMethodPeel

You don’t have to glaze this cake with marmalade (just dust the top with icing sugar if you prefer), but I like the touch of bittersweetness it brings.TimingsPrep time: 20 minutes
Cook time: 1 hour 20 minutesServes 8-10Ingredients
225g butter, at room temperature, plus extra for greasing225g caster sugar8 rosemary sprigs125g ground almonds3 large eggs, at room temperature

These are rather rich versions of the traditional British scones and rather like my grandmother’s pie pastry recipe, which uses double cream as the liquid to bring the mixture together. This recipe will make more than you need but you can freeze the excess or use them during the course of the week.TimingsPrep time: 20

You can use any seasonal berries for this or try a mix as I have here. Ready rolled all-butter puff pastry is a great convenience ingredient to have in your fridge or freezer these days; you can buy it fresh, use what you need and freeze the rest for another time. You can vary the filling

One rewarding thing about Instagram is that you meet other cooks and writers whose work you admire. I’ve been following Aran Goyoaga for a long time. She’s very gentle and it comes through in her food and photography. She has a gorgeous studio in Seattle and baked this for me – using apricots – when

If you aren’t already a fan of the pre-cooked lentils and grains you can buy in pouches, then perhaps this recipe will convert you. They are a simple way to get lean plant protein and lots of fibre into your diet, and can be added to curries, stews, soups or, as in this case, salads.TimingsPrep