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.

Angel food cake is light as air, fatless and egg yolk-less. Egg whites whipped to a cloud, with only a whisper of flour and no baking powder, it bakes in a special tin with a chimney, or an ungreased ring tin. Best decorated with cream and berries!

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 fennel with tomatoes and plums: three ingredients and what a burst of flavour. It makes a good vegetarian lunch or an interesting side for meat or fish.

My best barbecue ideas for meat and vegetable kebabs, with marinade recipes for beef, lamb, pork and chicken. All you need is a green salad and pita bread on the side.

Beef and asparagus stir fry with beef so tender you won’t believe it’s a cheaper cut. There’s a secret to a successful beef stir fry and you’d never guess what it is.

Homemade beef burgers in Hokkaido milk buns. Burgers crown the list and I think the secret really is in that slice of gherkin that a burger should be topped with. Joking aside - good minced beef has lots of flavour and sometimes, but sometimes, it can beat an average steak for me.

Beetroot leaf tart is a great way to use beetroot leaves. Never throw them away! Beet greens are nutritious and delicious, small young ones on baby beetroot can be used raw in salads.

Blistered green beans or sugar snap peas charred under the grill and flavoured with crispy chilli oil, that’s a quick and easy version of Sichuan dry fried beans.

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 buckle cake with wholemeal flour and quinoa and oats topping. That of course refers to the way the topping buckles on top of the fruit in a wavy manner. Very descriptive. I think I’ll adopt it now, especially that the blueberry kind is the most common buckle and that is my firm favourite.

Blueberry cookies, chewy and delicious, with fresh blueberries or bilberries (wild European blueberries), easy and quick to make as there’s no need to chill the dough.

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

Sweet focaccia-style tea bread topped with blueberries and crumble. Ordinarily, thinking focaccia will bring to mind an image of flat, thin bread decorated sparsely with whatever, preferably savoury, preferably olives.

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 poppy seed cake, easier to make than a pie and delicious warm or cold. It is a pie of sorts or a tart, or flan, with the filling surrounded by a golden brown crust.

Blueberry upside down polenta cake. Polenta cake batter is so nice because of its crunch. And let's be honest: since anything with blueberries is gorgeous, so is this and I shouldn't have doubted it for a second.

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.

Broad bean and smashed pea bruschetta with herbs, garlic and a drizzle of olive oil is a starter, lunch or appetiser to kill for. It gives a completely new meaning to beans on toast!

Broccoli and Stilton soup, easy, tasty and proper comfort food. This one is made without blender, just chunkily mashed with potato ricer.

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.

How to cook spinach? Simply, with lots of butter and thinly sliced garlic. Buttered spinach is a perfect side dish, healthy and ready in minutes.

Caramelised courgettes with basil and garlic: is it a sauce, a condiment, a side dish? All of those and more.

Cheesy sweetcorn tart on a crusty base of pizza dough. It's vegetarian and gorgeous, as a snack, for lunch or dinner. Use leftover frozen pizza dough or a shop bought dough portion or base.

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.

Chicken and prawn paella, an absolutely foolproof recipe. For best results use paella rice, Bomba or Calasparra and an ordinary large frying pan.

Roast chicken breast with butter fried spicy sweetcorn and crispy baked feta cheese crumbs, three great recipes in one wonderful dish.

Chunky ratatouille with chicken, a carnivore's twist on Provencal classic. It's the perfect protein+fibre combo, made in one pot and baked in the oven.

Cold brewed delicious coffee for a smooth iced drink. Cold brewing works, the coffee is tasty and slightly less bitter than hot-brewed; it’s damn refreshing on a hot day and it miles healthier than any iced concoction bought from Starbucks or Costa.

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.

Corn on the cob with tahini butter: steamed to perfection in the microwave, slathered with tahini butter, the easiest and the tastiest ear of sweetcorn you’ll ever have tried!

Corn ribs from the oven, with homemade dukkah, just like the ones served at Ottolenghi’s Rovi. It’s totally a snack du moment – and de toujours, I hope.

Savoury courgette wheat and rye bread with Parmesan, it is perfectly good for slicing, buttering, and turning into ham sandwiches.

Crab salad with spring onions and radishes, served in lettuce leaf boats garnished with avocado slices. That's an elegant starter or a tasty sandwich filling.

Creamed corn with blue cheese and fresh ripe tomatoes. Creamed corn in fact is now my number one method of cooking corn and that’s how I’ll continue until the end of the summer and beyond – it’s gorgeous.

Crispy chorizo potatoes, slices of leftover cooked new potatoes crispened in flavourful chorizo fat, that’s the best way to use up yesterday’s boiled potatoes.

Tomato rice with crispy cheese topping can be made with leftover rice. Spiced up with tomato and chilli, flashed under the grill, ready in 40 minutes even boiled from scratch.

Crushed broad beans with garlic, mint and dill are a perfect summery side dish, and the best use of the larger, mature, late season beans.

How to cook and serve new potatoes? Lightly crushed, dressed with garlic, mint and dill with some chopped olives. The best new potatoes are Jersey Royal of course, but pick your own local ones if Jerseys are not available.

Fresh cucumbers with cumin tahini dressing, sprinkled with extra sesame seeds are crunchy, juicy and wonderfully refreshing.

Fresh cucumbers with feta cheese and honey are a minimalist version of Greek salad and all the better for skipping tomatoes – mainly for your digestion.

Cupcakes or muffins? Too elaborate to be called muffins, these are buttery cupcakes with crushed blueberries. Use fresh or frozen fruit for these lemon blueberry cupcakes, they will be delicious with either.