The Collection - Latest recipes this month

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

Starters and Mains

  • Barbecued five-spice quail

    Barbecued five-spice quail

    Using a sharp knife or kitchen scissors, cut through the quail on either side of the backbone, discarding the backbones. Put the quail, skin side up, on a work surface and gently flatten them using the heel of your hand to break the breast bone. Combine the oil, soy sauce, ginger, garlic, palm sugar and spices in a food processor and process until a paste forms. Alternatively, use a mortar and pestle and grind to a paste. Combine the more

  • Tamarind prawns

    Tamarind prawns

    Combine the tamarind pulp with the boiling water in a bowl and leave to stand for 20 minutes. Strain the mixture through a sieve, using your fingers to press down on the tamarind solids to extract as much liquid as possible. Discard the tamarind. Combine the liquid in a large bowl with the kecap manis, garlic, sugar and pepper. Stir to mix well. Using kitchen scissors, trim the legs and feelers off the prawns. Cut through the shell along the more

view more Starters and Mains recipes

Desserts and Puddings

Cakes, Bread and Pastries

  • Pear and almond cream tart with pear liqueur

    Pear and almond cream tart with pear liqueur

    To make the almond cream, using an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium speed, scraping down the side of the bowl with a spatula, until creamy and smooth. Reduce the speed more

  • Shortbread pastry

    Shortbread pastry

    Fix your electric mixer with the dough hook attachment. Combine the flour, salt and butter on low speed for 2-3 minutes, or until the butter is evenly dispersed and the mixture resembles coarse breadcrumbs (sablage). Stop the mixer, scrape more


  • 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 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 more

Recipe Search

Filter your search to a certain collection or collections.

Advertise with us

Reach the key decision makers and opinion-formers in all matters food, wine and travel.

Find out how to get your brand in front of upscale, frequent travelling, high spending readers who love their food, wine and travel. Packages available for the UK, German, Mexican, Turkish and Arabic markets via our international editions.