Browsing: recipe

Silky, spiced and just sweet enough, this pumpkin cheesecake is a celebration of autumnal comfort. I’m not a fan of tinned pumpkin – it’s watery and…

Squidgy dough, sticky jam and an icing glaze make for the best of friends, especially as the weather gets cooler. Plums are such an underrated fruit,…

A cosy twist on the beloved classic, this cake reimagines sticky toffee pudding : dried figs in place of dates, the addition of apples for a…

I have wonderful memories of making spinach and ricotta malfatti (best described as wonderfully light, wonkily formed, fresh gnocchi-type dumplings) from the late, great Russell Norman’s…

Late-season plums are wonderful to bake with; juicy and slightly astringent as you get closer to the skin, they soften into a rich, almost winey sweetness.…

Al cartoccio is the Italian form of en papillote, meaning “contained” or “in paper”, which is an effective cooking method that traps the moisture (and flavour)…

As he breaks three eggs into a glass bowl, Lt Columbo tells Joanna Ferris: “I’m the worst cook in the world, but there’s one thing I…

I’ve made chef Tim Anderson’s okonomiyaki from memory for years, realising only recently that rice is not a traditional ingredient and that his recipe is, in…

By late summer, peaches are often past their peak for eating raw, being perhaps a little floury or shy on juice. That fading sweetness pairs beautifully…

I was thinking of billing this as a caesar salad with an extreme makeover. One night, I started making a caesar salad, then wondered what would…