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

Starters and Mains

  • Peperoni ripieni (stuffed peppers)

    Peperoni ripieni (stuffed peppers)

    Preheat the oven to 180C/350F/ Gas 4. Grease the bottom of a 30cm x 20cm ceramic baking dish with about 1⁄2 tablespoon of olive oil. Cut around the stalks of the peppers and pull them out, then cut the peppers in half lengthways and remove the seeds. Place the pepper halves in the baking dish in a single layer. In a bowl, use a fork to mix together the eggs and add half the parmesan (or Pecorino). Mix in the mozzarella, more

  • Focaccia Pugliese

    Focaccia Pugliese

    If you visit Puglia, you’ll find focaccia in every bakery. At noon each day, people queue up to buy a slice before wandering off to the port for a walk or aperitivo. Boil the potatoes until tender, then drain and leave to cool slightly before peeling and mashing. Pile the flour in a mound on a clean work surface (a large wooden board works best) or put it in a mixing bowl. Make a large well in the more

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Desserts and Puddings

Cakes, Bread and Pastries

  • Nectarine flatbread with coconut fudge drizzle and sweet labneh

    Nectarine flatbread with coconut fudge drizzle and sweet labneh

    Put the yoghurt in a fine muslin- lined sieve set over a bowl to catch the liquid and place in the fridge overnight. Put the solids in a bowl and mix in the icing sugar and peach schnapps. Put more

  • Strawberry meringue tart

    Strawberry meringue tart

    Preheat the oven to 200C/400F/ Gas 6. Roll out the pastry thinly on a lightly floured surface and line the loose-bottomed fluted flan tin. Prick the surface all over with a fork. Line with scrunched-up baking paper and fill 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

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