Greek style lamb koftas served with a simple harissa dip. Lamb koftas are perfect for a barbecue and just as tasty griddled, with this easy recipe for koftas and harissa sauce.
Lamb neck fillet stuffed with spicy nduja sausage, grilled with fresh rosemary sprigs. New season lamb neck is best for grilling, and nduja flavours it beautifully with spicy heat.
Moroccan lamb pastillas are shaped like cigars with leftover lamb wrapped in filo pastry. Inspired by Jamie Oliver's recipe, these lamb pastillas are served with a yoghurt harissa dip.
Herb and Parmesan crusted rack of lamb flavoured with rosemary and lemon zest, roasted until medium rare, deliciously juicy and tender. Lamb rack can be French trimmed for ease of carving.
Rack of lamb roasted medium rare with slices of grilled pineapple, a perfect combination of sweet and spicy. Also, pineapple facilitates digestion of meat protein.
Discover the ultimate lamb shawarma recipe, featuring lamb leg marinated in 11 Lebanese spices. This authentic Middle Eastern recipe by Ottolenghi is perfect for a special occasion or a weekend feast.
Baked yellow courgettes stuffed with minced lamb and tomatoes, topped with grated cheese. Large yellow courgettes are perfect for baking, and much easier to fill with stuffing than the green ones.
Lavash, Middle Eastern flatbread often served with dips or kebabs, is easy to make and cooked on the hob in a frying pan with a little ghee.
Leek and potato bake, or gratin, with creme fraiche and cheese. This is a vegetarian dish which resembles tartiflette or pommes dauphinoises in its levels of comfort.
Lemon and almond teacakes from Ottolenghi are really mini ring cakes or individual doughnut cakes but so delicious you can call them anything you like, it won’t matter.
Lemon and blueberry flapjacks, easy to make and much healthier than off-the-shelf bars, naturally flavoured with lemon juice and zest, with freeze-dried blueberries.
Andalusia, lemon and chocolate torte is the ultimate chocolate experience. A challenging, but possible to replicate Parisian confection from La Maison Du Chocolat.
Lemon drizzle cake with poppy seeds. The kind of cake that can make you hum when eating it. It’s the one-slice-is-never-enough cake. It’s the how-come-there’s-none-left? kind of cake. And it’s easy, easy-peasy, even my nephew could whip it up.
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?
Lemon cream cheese cookies, soft and chewy, delicate and sweet, with a touch of lemon icing. Cream cheese is a wonderful baking ingredient.
Lemon polenta cake, tender and not too sweet; wonderfully crunchy on the bite. It’s gluten free, easy to whip up and it looks like a round of delicious sunshine on the plate.
Lemon and smoked paprika roasted potato wedges. This is definitely one of those dishes that look hugely better before cooking. Decorative lemon slices, pale yellow potatoes with a red dusting of paprika, glistening oil and the green sprigs of rosemary – pretty as a picture.
Lemon sole fillets cooked in creamy Parmesan sauce are an easy and elegant dish. Serve them with simple greens and new potatoes for an exquisite but quick supper.
Warm salad of poached fish and raw samphire with lemongrass dressing. Samphire, or sea asparagus, is the salty marshland grass and not actually seaweed as some may think.
Lentil and mushroom bake with red peppers and a little spinach for vibrant colour. Lentils are cooked from scratch but no soaking required for this recipe.
Lime yoghurt pistachio cake with lime and rosewater syrup drizzled all over it: I swear there isn't a better cake made with yoghurt. Or lime. Or pistachios.
Mouchous, traditional macarons basques, easier to make than the Parisian variety but just as delicious though presented individually and quite rustic compared to Paris macarons.
Authentic French almond macarons are very expensive, but you can make them at home. With dark chocolate ganache and lemon curd filling, they will be the most exquisite dessert you can possibly make.
Classic French madeleines, buttery and melting. The cookie is lovely – and don’t listen to the evil people who tell you it’s all right to make madeleines with whole eggs.
Malt vinegar rye bread with coriander and caraway seeds, nearly as exquisitely tasty as rye sourdough which it pretends to be, with a fraction of the toil.
Malva pudding is a South African baked dessert, traditionally served at Christmas. It’s a soft cake flavoured with apricot jam and drenched in vanilla cream sauce.
Maple and pecan sticky buns, baked upside down, flavoured with cinnamon and cardamom. It's a rich and sticky, sweet and spicy bliss, best enjoyed warm!
Maple and spice roasted nuts made with raw or blanched nut selection. Better than any you buy, and you can make them differently flavoured every time.
Pancetta wrapped meatloaf with a maple syrup and mustard glaze. Use pork and beef and plenty of fillers so it keeps its shape and slices well!
Marshmallow brownie is a fudgy and gooey brownie from Salt & Straw ice cream makers, with marshmallow made from scratch or, more sensibly, shop-bought Marshmallow Fluff.
Marzipan buns flavoured with cinnamon and cardamom. Homemade marzipan fills these soft sweet buns baked in a muffin tin. These are perfect breakfast buns!
Marzipan and shortbread biscuit chocolate coated bars, made from scratch. Like Twix, only better; like Ritter Sport’s all best bars combined into one.
Danish marzipan kringle, the perfect cake for festive times is easier to bake than most Christmas breads and it is insanely delicious. Especially with homemade marzipan remonce (filling).
Marzipan loaf cake based on Nigella Lawson’s recipe, using homemade marzipan. That’s a simple plain cake with marzipan in the mix but there’s nothing plain about the way it tastes.
Marzipan truffles, chocolate covered balls of homemade marzipan, and the chocolate is also homemade! Vegan, easy and utterly delicious.
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!
Mascarpone sorbet with lemon flavour inspired by a River Café recipe is smooth, creamy and unbelievably refreshing. This is a no-churn recipe.
Mast-o-khiar is Persian yoghurt and cucumber dip with fresh herbs, walnuts and raisins. Samin Nosrat’s recipe suggests using labneh, strained yoghurt cheese, and that is a complete winner.
Matcha (green tea) sponge cake with lemon and bay leaf scented whipped cream frosting. It’s a beautiful dessert, beautifully simple to make (but nobody will believe you how easy it is).
Green tea (matcha) and white chocolate flavoured ice cream, inspired by base ice cream mix recipe by Heston Blumenthal. No egg custard in the base but only double cream and milk, it's a simple recipe for the softest, creamiest ice cream churned in and ice cream maker.
Meatball casserole with courgettes, red peppers and tomato sauce. So okay, wait until you’ve made so many meatballs for one dinner you’ll have a pile left over for a casserole for another.
Pork and smoky bacon meatballs with tomato flavoured bulgur wheat, a variation on Swedish, Italian and Moroccan meatball classics.
Mini meringue kisses with chocolate ganache filling. Pretty pink coloured meringue drops, filled with the nicest white and dark chocolate ganache.
Metre-long cake, Polish metrowiec, is a two-tone plain and chocolate cake puzzle: sliced and then put together again! With jam! And chocolate glaze! Even though it’s a bit shorter than one metre.
Pink Mexican rice, arroz rojo, is easy and incredibly tasty. Spicy restaurant style Mexican rice is cooked like pilaf, with tomato and onion puree for the colour, chillies for the heat and diced potato and carrot for the texture.
Mexican street sweetcorn salad, esquites, with sweetcorn cooked in the frying pan mixed with a salty, herby, spicy, cheesy dressing, is the second best thing after a holiday to Cancun!
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.
Samin Nosrat’s midnight cake is one of the easiest and the nicest chocolate cakes in the world. I finish it with a dried mixed fruit salad topping for a citrusy tang.