Recipes

The Collection - Latest recipes this month

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

Starters and Mains

  • Adana kofte with pitta bread, spicy tomato sauce and yoghurt

    Adana kofte with pitta bread, spicy tomato sauce and yoghurt

    Combine the mince, suet, onion, parsley and salt. Add freshly ground black pepper to taste and knead well for 5-10 minutes. Divide into 85g pieces and shape into small oval patties. Chill the koftes until needed. Heat a barbecue until the coals turn grey, then grill the koftes over medium-hot coals, seasoning with a little fine salt and turning them regularly. If you have a metal grill for sandwiching fish on the barbecue, use that. If not, just be careful...read more

  • Whole roasted mackerel with sorrel yoghurt and new potatoes with fennel pollen

    Whole roasted mackerel with sorrel yoghurt and new potatoes with fennel pollen

    Preheat the oven to 200C/400F/ Gas 6. Season the fish on the inside and outer sides and place in an ovenproof dish. Using a knife, make 2 incisions into the top of each fish, in diagonal parallel lines, then stuff a lemon half moon and a bay leaf into each incision. Drizzle with plenty of oil and roast in the oven for 20-25 minutes until cooked through; the flesh should be white and opaque. Meanwhile, make the sorrel yoghurt. Put the...read more

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Desserts and Puddings

Cakes, Bread and Pastries

  • Baharat-spiced bread

    Baharat-spiced bread

    If using fresh yeast, dissolve it in about 150ml lukewarm water with the sugar. Mix the flour and salt in a large bowl, make a well in the centre and add the frothy yeast mixture along with the olive oil...read more

  • Cannoli al cacao con ricotta (cocoa cannoli with ricotta)

    Cannoli al cacao con ricotta (cocoa cannoli with ricotta)

    To make the pastry, place the flour, sugar, cinnamon, cocoa, coffee and a pinch of salt in a large bowl. Scatter over the butter and using your fingers, work the butter into the dry ingredients until the mixture resembles breadcrumbs....read more

Sauces

  • Muhammara and whipped feta

    Muhammara and whipped feta

    Place all the ingredients except the olive oil in a food processor and blend to a coarse purée. With the motor still running, slowly drizzle in the olive oil. Season with fine salt. The muhammara will keep up for...read more

  • Marinated olives

    Marinated olives

    Mix all the ingredients together in a large, sterilised screwtop jar or airtight container and leave to macerate for at least 1 day before eating. The olives will keep for up to 3 weeks....read more

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