The Collection - Latest recipes this month

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

Starters and Mains

  • Super savoury roast chicken

    Super savoury roast chicken

    To save time, you can make the paste in advance and store it covered in the fridge for up to 3 days until ready to use. Preheat the oven to 200C/400F/Gas 6. Pat the chicken dry with some paper towels. Place 2 onion quarters, the sprig of rosemary and the dried mushrooms into the cavity of the chicken. Take the remaining onion quarters and place into a roasting tray to form a trivet (three pronged stand) and place the chicken more

  • Endive and Roquefort salad with grapes and caramelized walnuts

    Endive and Roquefort salad with grapes and caramelized walnuts

    Caramelize the walnuts by putting them in a frying pan over a medium-high heat with the sugar, salt, cayenne and walnut oil. Cook until the sugar is caramelized, stirring occasionally to make sure all the nuts are coated. Discard the outer leaves of the chicory, then separate and cut the inner leaves in half lengthways and cut into rings. In a large salad bowl, combine all of the salad ingredients. Make the dressing by whisking the oil, vinegar and more

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Desserts and Puddings

Cakes, Bread and Pastries

  • Brûléed eggnog tartlets with clementines

    Brûléed eggnog tartlets with clementines

    You can make both the pastry and the clementines ahead of time, but you will need to warm the syrup through before serving as the butter sets once cold – it is best served just warm. Preheat the oven to 200C/ more

  • Frozen tiramisu cheesecake

    Frozen tiramisu cheesecake

    Prepare a 20cm spring form cake tin, lining the base with baking paper. Crush the biscuits in a food processor until fine, transfer to a bowl and stir in the melted butter until combined. Reserve about 4tbsp of the 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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