Recipe collections

Almond cake with fresh raspberries, flavoured with cinnamon and lemon zest. It’s flourless, dairy and gluten free, yet wonderfully airy and soft.

Rustic apple galette with shortcrust pastry base and sliced raw apple filling. No blind baking, no precooking apples – and no soggy bottom!

German apple Kuchen with roasted apples and breadcrumb and nut topping. Kuchen, I recall, is what my Grandmother used to bake on Sundays, to be consumed, still warm, after lunch with a coffee.

Apple marmalade, thick and gorgeous spiced apple preserve with natural pectin. If it’s never jam today, perhaps we can have some marmalade, eh?

Perfect apple pie with homemade pastry and apple and raisin filling. I have twisted the classic a little by making sweetened crust but if you use tart cooking apples and not a lot of sugar in the filling, it creates a nice balance.

Cheat's apple strudel with apple chunks and raisins wrapped in sweet tea bread dough. This is a cheat’s recipe. There’s no stretching and stretching and stretching and reading love letters through the dough involved.

Apricot frangipane tart, fresh apricots on a frangipane layer, with Italian shortcrust pastry base. There are three recipes in this one. The tart base is made from pasta frôlla, the Italian equivalent to sable or shortcrust; not really very different but less flaky and crumbly than their Anglo-French brothers

Quick and easy apricot jam with a touch of spice. Kids usually like red jams, at least I did when I was one. Strawberry, raspberry, cherry; once I was hugely let down by redcurrant which was too sour and pippy; and I didn’t quite trust black jams with the exception of blueberry.

Apricot upside-down butter cake. Just when I thought I've seen it all when it comes to cake batters, here comes this little number and what a lovely one it is. The texture is gorgeous, it's not hard to make and it keeps if you let it.

Athens mess, or Eton mess goes to Greece: fresh blueberries and strawberries, lightly whipped cream and filo pastry brittle. You’ll never want the Eton version again!

Avocado ice cream, dairy free and vegan, made without ice cream maker. For the people who don’t like ice cream, desserts, chocolate, cake, cookies or pudding I have a real treat today: avo ice. Y

Baked figs with blue cheese, a drop of honey and a drizzle of balsamic can be a gorgeous starter, side dish, lunch or even a healthy dessert.

Banana fried with bacon makes a great breakfast. Bacon fried banana slices, seasoned with maple syrup, are best served as a breakfast sandwich filling, on toasted sourdough.

Black rice risotto cooked Italian style, with poached pear quarters and gobbets of blue cheese, is the best way to enjoy the black or purple, ‘forbidden’ rice variety.

Blueberry and cream sponge cake is a magnificent dessert. Blueberry Victoria sponge, with layers of lightly roasted blueberries and whipped Chantilly cream is easy to make but very impressive to serve.

Blueberry cornmeal shortbread tart from Alison Roman, slightly tweaked, is the best pie/tart/cobbler for the summer season. No soggy bottom!

Blueberry duck is an oven-roasted duck breast fillet with blueberry sauce, flavoured with a hint of rosemary. It's the nicest and the simplest blueberry sauce for duck.

Frozen yogurt, blueberry flavour, with frozen or fresh blueberries, made without ice cream maker. No churn frozen yoghurt with perfectly smooth texture is made in a mini chopper or blender that will fit into your freezer.

Fragrant blueberry jam made in a small batch with a sprig of rosemary and a little balsamic vinegar is the flavour made in heaven. This will be your all-time best homemade jar of jam.

Blueberry parfait with strained yoghurt and lightly roasted blueberries. My blueberry parfait is uncertain what it wants to be: for some it will be breakfast and others will insist it’s only fit for after dinner

We call it bramble crumble, you might know it as blackberry crisp. It’s a delicious dessert, put together in minutes, divine with a scoop of ice cream.

Bramble jelly, old fashioned seedless jam made from wild blackberries. Pick your brambles and get jamming – and there’s no need for special equipment.

Striped pattern berry cake with buckwheat and almond flour. This is lovely, the sooner served after leaving the oven, the better, as with time the berries start to leach juice a bit and the thing looks much messier.

Homemade candied mixed orange and lemon peel is so gorgeous you might want to nibble on it instead of putting it into a fruitcake. So make twice as much!

Indulgent cherry jam with preserved chunks of cherries. The best thing about eating cherries is spitting out the pips, right ahead, no matter where.

Roast chicken with seared halloumi cheese and peach salsa is the perfect warm salad with sweet and spicy combination of flavours.

Wholemeal cider bread with chunks of apples. They allegedly came up with this bread in Normandy but I think anyone could do it: just have a drop of cider (or calvados) and decide you’ll chuck all those apples into the bread do, for a prank.

Slow roasted tomato confit. It brings out the flavour hidden deep when it comes to those plasticky looking imported fruits. It’s a slow job – the longer the better. They should still retain their shape but become very soft and quite a bit darker in colour.

Thick and flavoursome cranberry butter is like cranberry sauce on steroids and it can be used as jam, jelly or confiture too. There's no dairy in fruit butters!

Cranberry ketchup is a sweet, sour and salty condiment with a festive tang, excellent with roast meats instead of the usual cranberry sauce. Tomato ketchup is what springs to mind these days but it wasn’t always so - fish as above, mushroom in 18th century and even walnuts here and there.

Simple and easy cranberry sauce to serve with your turkey. It can be made well ahead of time as it stores well in the fridge. If you prefer it a little tarter, reduce the amount of sugar.

Easy cherry sponge cake with fresh cherries lightly roasted; the base is gently prebaked and the end result is pure, gorgeous summer dessert.

Feta cheese, roasted grapes and crunchy walnuts are the perfect combination of juicy, sweet, crunchy and salty. It's a fantastic autumnal salad, to serve for lunch or as a starter.

Fig and prosciutto tart with ready-rolled puff pastry takes about five minutes to prepare and twenty to bake. A divine, seasonal lunch or starter dish, best made with gorgeous Bursa figs.

Fig confit with fresh fig chunks in madeira syrup, great with cheese or charcuterie. Something with figs but not jam was the objective. Why not jam?

Fresh strawberry Bundt cake with yoghurt batter and mashed strawberry icing is as delicious as it is pretty. The cake batter might curdle but feel free to completely ignore it: the outcome will be successful all the same.

Quick and simple glace cherries recipe: make your own candied fruit. They will last for a couple of weeks in a jar. Joking, of course – they’ll never last that long…

Green papaya salad with sweet and sour dressing is crunchy, juicy and incredibly full of goodness. Plus, it helps digest meat!

Mixed green salad with strawberries, the freshest and most vibrant summer side dish is like Pimm’s without the liquor.

Greengage jelly with chilli and rosemary is a full of flavour, unusual condiment. It’s a cross between greengage chutney and plum jam and it’s perfect with lamb.

Hawaiian guava cake with pink buttercream frosting, made from reduced guava juice. It looks like a six years old girl’s dream. It tastes like heaven.

Honey cake with dates and apples from Nigella Lawson’s collection is not only suitable for Rosh Hashanah: it’s simply the perfect autumnal cake.

Learn how to make a delicious hummingbird cake, a southern classic with a tropical twist. This moist and fruity cake is easy to make and perfect for any occasion. Find out the history and variations of this popular dessert.

Lumberjack date and apple cake with caramelised coconut topping. Try as I might, I can’t trace the origin of lumberjack cake or why it is called thus.

Smooth mango ice cream without eggs, churned in an ice cream maker. Make sure the fruit is as ripe as it can be; apart from the insufficient sweetness, unripe mango smells a bit off-putting.

Mascarpone blueberry cake, rich and velvety with a tangy flavour from the blueberries. Adding mascarpone to the cake mix makes it rich, moist and tender and no, it doesn't taste like a cheesecake!

Microwaved pomegranate curd made from fresh fruit juice extracted from pomegranate seeds. Both juicing the pomegranate and cooking the curd is easier than you think.

Norwegian apple cake, eplekake, is plenty of apple slices on sponge batter enriched with milk. This recipe is from NY Times but cross-referenced with Norway!