Recipe collections

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

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.

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

Asparagus tart on puff pastry, modestly cheesy but superiorly easy to make. It’s a delightful springtime brunch or lunch dish, making the most of the short British asparagus season while it lasts.

Bakewell tart with a smudge of raspberry jam, soft and chewy frangipane filling, almondy crust and a cherry on top. Gorgeous textures and flavours in a classic English cake.

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.

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

Burger wellingtons with mushrooms and shallots wrapped in puff pastry, an easy version of beef Wellington. It’s a fancy dish for dummies, it’s your Valentine’s Day dinner this year.

Traditional Canadian butter tarts with raisins and maple syrup filling. Of all the contradictory recipes out there, butter tarts, the traditional Canadian treat, are the most confusing. You’d think there’s nothing to it: little pastry cases filled with butter and sugar mixture.

Camembert en croute: baked Camembert wrapped in homemade shortcrust pastry. A divine cheese parcel in cornmeal shortcrust with Cheddar and thyme. Who doesn't love baked cheese?

Caramelised leek and Cheddar tart on shortcrust pastry, homemade or shop bought, is a fabulous, easy dish, as good to serve warm as it is cold.

Vegetarian Wellington, with mushroom and spinach layer around baked celeriac centre. Easy to make ahead, even easier to make it vegan: just use vegan pastry and skip the butter.

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.

Chicken and mushroom pie with cheddar and thyme homemade crust. I think I’ve achieved almost perfection here, below, with my cheddar thyme pastry packed with chicken and porcini mix cooked from scratch.

Chocolate whoopie pies with marshmallow frosting. The classic is chocolate but they come in other flavours: vanilla, raspberry, red velvet or pumpkin. The filling should be marshmallow (made with Marshmallow Fluff if you’re in New England), but cream cheese, buttercream or chocolate all acceptable too.

Chorizo and sweetcorn filo pastry pie with a cheesy layer of ricotta and cheddar mix is a delicious weekend family brunch dish or a dinner party centrepiece.

Duck pastilla, a Moroccan pie made with filo pastry layers encasing leftover roast duck mixture filling, with onions and peppers.

Easy kouign amann, butter pastry from Brittany. My recipe is a cheat’s kouign amann, easier to make and not quite as calorific as the traditional Breton pastry

Fennel and Taleggio cheese pie with savoury crust made from scratch, this is an easy and excellent vegetarian comfort dish recipe.

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.

Fruity, nut free mince pies made from scratch: the best shortcrust pastry and delicious fruit filling. I never used to like mince pies until I made them at home. The fact is that all shop-bought pies, even the posh, fancy, Hestonised and overpriced numbers taste mainly of too much orange peel and too much booze. As much as I’m the last person to complain about too much booze, I like to keep it separate from cakes. And orange peel is usually nasty, unless you make it yourself (I don’t) or spend quite a bit more money than even Waitrose Cook’s Ingredients charge.

Galette des rois, an elegant treat for the night of Epiphany, or any other time during the twelve days of Christmas. There are some lovely traditions associated with the galette: a ‘fève’ is hidden inside the cake - a tiny china figurine or an almond - and the lucky person to find it (and not choke on it) is crowned a king or queen for the carnival.

Gâteau Basque is a traditional pastry from the Basque region of France. Basque cake is a rich, buttery tart, plain or filled with cherries, prunes or pastry cream.

Gateau Breton is French butter cake, Brittany's finest. It's an enormous shortbread, a gigantic jammy dodger, the impossibly buttery double tart.

Greek lamb, spinach and feta filo pastry pie, using leftover roast lamb, is better than the original roast.

Little ham and cheese pastries made in the shape of crescents. These little pastries are enormously moreish, originally meant for breakfast or brunch but I see them disappear from the tray at all times of day.

Large supersized jam tart with easy shortcrust pastry bottom and lid, and no rolling out involved. Get that jar of your best raspberry jam into action!

Discover the rich history and versatility of kibbeh pie, a traditional Middle Eastern comfort food loved by many, and try out a tasty recipe for yourself!

Lemon whoopie pies with vanilla buttercream – the classic whoopie pies invented in New England, remade in old England with a recipe from an Aussie. Those cookies travel, eh?

Linzer torte, hazelnut shortcrust tart with raspberry filling. Linzer torte is the flagship Austrian tart/pie: my grandmother was brought up near Linz so it’s close to my heart. Hazelnuts are obligatory; toasting them isn’t, so if you can get hold of ready-ground nuts, I’ll forgive you.

My recipe for mince pies has the best shortcrust pastry and the nicest mincemeat filling - easy to make too. They go back to the times of crusades and the Middle Eastern approach to sweet and savoury, mixing meat with spices, fruit and nuts.

Mini gateaux bretons, individual breton butter cakes with jam filling. Breton butter cakes are the wonderfully buttery, shortbread-like cakes from Brittany.

Mini cranberry pies, shortcrust pastry made from scratch filled with cranberry butter instead of mincemeat. Mince pies? Make mine a cranberry this Christmas!

Ottolenghi inspired fondue filo pie, with butternut squash swapped for mushrooms. It’s a combo of Savoyarde raclette experience and a Greek or Middle Eastern filo pastry, and it’s excellent.

Tartlets with ricotta and almond filling, topped with candied orange slices. I can’t honestly say which filling is nicer – the bonus about the ricotta one I guess that you can stick the leftovers into a buttered and floured ramekin and bake for a mini cheesecake.

Italian style pear tart with an easy sponge base, soft yoghurt filling and pear, cinnamon and almond topping. A cross between a pear tart and a pear cake.

Pecan Linzer bars with easy, nutty shortcrust pastry and jam filling are one of those ultimately comforting sweets: a posh version of jammy shortbread bars.

Pissaladière Provençal is a simple savoury tart from Nice, with onion, anchovy and olive topping on pizza dough. In other words, salty fish on pizza!

Pistachio and cherry tart based on Ottolenghi’s recipe, with pistachio paste frangipane filling studded with glace cherries. It’s bliss. It’s the queen of tarts.

Pork and mushroom pie in a crust made from scratch, with gravy and chunky tender pork and girolle filling. Pork pie as the English know it is a sort of a twist on pâté in pastry, a wellington with mince or a sausage roll in the shape of a pie, only not quite as nice as any of the above.

Mini puff pastry savoury tartlets with prawn, spinach or bacon and cheese homemade fillings. They might be a 70s throwback but still the favourite party food.

Pumpkin and cranberry pie with filling made with condensed milk and canned pumpkin purée. Homemade pie crust from scratch and a cranberry layer are the winning factors in this festive pie.

Schiacciata con l'uva (pronounced ‘ski-a-charter’ and meaning 'squashed'), Tuscan grape focaccia is a sweet version of the flat bread, with grapes and raisins.

Spinach and cheese empanada wrapped in filo pastry and baked in the oven, with honey and pine nut topping. As good in filo as in handmade dough!

Spongata di natale, Italian honey and nut Christmas cake is like an oversized mince pie, with shortcrust pastry case and filling of dried or candied fruit, and mixed nuts.

The classic English pub fare, steak and ale pie is even better made at home, with flaky shortcrust pastry made from scratch and delicious beef and mushroom filling. English dark ale or stout is the best to use for the steak filling.

Swiss cheese tart, käsewähe, can be served hot or cold and is equally delicious. It's a savoury cheesecake with a shortcrust base and cheesy but light filling.

Tomato crostata with honey and thyme flavour on flaky pastry made from scratch, with a sneaky cheese addition. Crostata or galette is a sweet or savoury open, rustic pie.