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 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 more

view more Starters and Mains recipes

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, 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 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 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 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, 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.