Recipes

The Collection - Latest recipes this month

Inspired dishes that cater for every course and every cuisine...

Starters and Mains

  • Veal escalopes with salsa verde

    Veal escalopes with salsa verde

    Heat a barbecue until the coals are glowing, or a griddle pan until very hot. Zest 2 of the lemons into a large bowl and squeeze in the juice. Add a few sprigs of mint, parsley, dill, chervil and tarragon, and the halved garlic bulb. Add 150ml of the extra virgin olive oil, mix to combine and set aside. Place a long sheet of cling film on a board, then lay all the slices of veal on it and cover with...read more

  • Shellfish cassoulet

    Shellfish cassoulet

    You can make this with a mixture of any shellfish, and you can include oily fish or fresh tuna. If you’re adding shellfish like mussels and clams, add them in the last 5 minutes to avoid overcooking. I cook this in a wood-fired pizza oven, but any heavy-based pot in a hot oven will do fine. You can even make it on a barbecue with a lid, which gives it an added smokiness. Preheat the oven to as high as...read more

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Desserts and Puddings

  • Pumpkin doughnuts

    Pumpkin doughnuts

    To make the pumpkin purée, preheat the oven to 180C/350F/ Gas 4 and put the pumpkin pieces on a baking tray lined with baking paper. Cook for 40–45 minutes, until...read more

  • Warm pear and orange cake in milk chocolate soup

    Warm pear and orange cake in milk chocolate soup

    Heat the oven to 180C/350F/Gas 4. Grease the moulds in a 12 hole muffin tin, unless using silicone cases. When the oven is hot, place the sugar on a baking...read more

  • Chocolate orange tiramisu

    Chocolate orange tiramisu

    Tastes even better when made the day before you need it. For a kids’ version, choose milk chocolate and freshly squeezed orange juice for the booze. If you would prefer...read more

Cakes, Bread and Pastries

  • Violet and lemon éclairs

    Violet and lemon éclairs

    To make the candied violets, wash the flowers and dry them gently. Place the caster sugar in a small dish. Using a small paintbrush, paint some egg white onto each flower and then dip the flower into the caster sugar....read more

  • Pretzel caramel bars

    Pretzel caramel bars

    Preheat the oven to 180C/350F/ Gas 4 and line the baking tin with baking paper. To make the base layer, put the peanuts, pretzels and biscuits into a food processor and pulse until chopped. Add the sugar. Melt the butter,...read more

Sauces

  • Quince jelly

    Quince jelly

    Wash the quince and fill a jam pan with a few litres of water. Peel the quince one at a time and cut in half, then into 2cm pieces (without removing the cores and pips as pectin is held in...read more

  • Strawberry and saffron jam

    Strawberry and saffron jam

    Grind the saffron strands to a powder using a pestle and mortar. Set aside. Put the strawberries and lemon juice into a large saucepan and place over a low heat until the strawberries soften. Simmer gently, uncovered, for about 20 minutes...read more

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