Recipes

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

Starters and Mains

  • Honey-roasted Brussels sprouts and shallots with shaved chestnuts

    Honey-roasted Brussels sprouts and shallots with shaved chestnuts

    Set the oven to 200C/400F/Gas 6. Toss the shallots and garlic cloves with about half the honey in the roasting tin and season well. Push the bay leaves in among the garlic and shallots. Roast for 15 minutes, turning from time to time. Toss the sprouts in the rest of the honey and season. Add to the tin and roast for another 15 minutes until tender and done to your liking. If browning too much, cover with foil. When cooked and...read more

  • Roasted Brussels sprouts and butternut squash with sunflower seeds

    Roasted Brussels sprouts and butternut squash with sunflower seeds

    Preheat the oven to 200C/400F/Gas 6. Cut the butternut squash in half lengthways, remove the seeds with a spoon and slice the neck into rounds and the bulbous part into wedges. Put in a roasting dish with 2tbsp of the oil, and season with salt and pepper. Add the thyme and roast for 15 minutes. Toss the sprouts in ½ tbsp oil, add to the butternut squash and roast for 10 minutes, turning the sprouts every so often. Toss the sunflower seeds...read more

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Desserts and Puddings

  • Chocolate soufflés

    Chocolate soufflés

    This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa....read more

  • Chocolate fudge wheels

    Chocolate fudge wheels

    This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa....read more

  • Chocolate trifle (gluten-free)

    Chocolate trifle (gluten-free)

    This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa....read more

Cakes, Bread and Pastries

  • Chocolate truffle cake (gluten-free)

    Chocolate truffle cake (gluten-free)

    This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa. It is readily available in supermarkets. The chocolate used is...read more

  • Cobnut, yoghurt and honeycomb cake

    Cobnut, yoghurt and honeycomb cake

    To make the honeycomb, lay a non-stick silicone mat or a piece of lightly oiled baking parchment over a baking tray. Melt the sugar with the pinch of salt in a small, heavy-based non-stick pan over a medium heat until...read more

Sauces

  • Blackcurrant and rose geranium conserve

    Blackcurrant and rose geranium conserve

    This is lovely served on scones smeared with lots of butter. Place the conserve into sterilised jars. Simply sit the jars in a sink and pour boiling water into them and leave for 15 minutes. Tip out the water and put...read 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 in...read more

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