Recipes

Starters and mains

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

  • Pork loin with pumpkin purée and pecorino

    Pork loin with pumpkin purée and pecorino

    Lay the pork on a board, flesh-side up, and make incisions all over it with a sharp knife. Push slivers of garlic into the incisions.Crush the fennel and chilli in a mortar and pestle, add the olive oil, season with salt and pepper and rub over the flesh, pushing bits down inside the slits. Place in a dish, cover...read more

  • Cumin-coriander roast carrots with pomegranate and avocado

    Cumin-coriander roast carrots with pomegranate and avocado

    Preheat the oven to 200C/400F/ Gas 6. Trim the carrots at the tops but leave a bit of green tuft on. If you can’t find young carrots, halve or quarter large ones. Don’t peel them, just wash well. Place them in single layer in a roasting tin. Add the olive oil, spices and season with salt and pepper,...read more

  • Smoked trout, eggs and keta with sour cream dressing

    Smoked trout, eggs and keta with sour cream dressing

    Boil or steam the potatoes until just tender. Slice them and gently mix in a bowl with the vinegar, two-thirds of the olive oil and some salt and pepper. Set aside and allow to cool. Place the eggs in a saucepan of boiling water and cook for 7 minutes. Run them under cold water, then peel and halve. Flake the trout...read more

  • Potato salad roasties

    Potato salad roasties

    Preheat the oven to 200C/400F/ Gas 6. Tip the leftover potato salad into a roasting tin, drizzle with the oil and roast for 30 minutes. Turn and scatter with the bacon bits and roast for a further 25-30 minutes until crispy....read more

  • Scandi potato salad

    Scandi potato salad

    Put the onion in a bowl, pour over the vinegar and set aside. Place the potatoes in a pan of cold, salted water. Bring to the boil and simmer for 12-15 minutes until tender. Drain and slice in half or quarter if large. Tip the potatoes into a bowl and add the remaining ingredients. Season with salt and black pepper....read more

  • Butternut squash and parmesan soufflé

    Butternut squash and parmesan soufflé

    Preheat the oven to 200C/400F/ Gas 6. Grease the soufflé dish with butter then coat with a thin layer of breadcrumbs, polenta or semolina to help the mixture climb up the dish. For the bechamel sauce, melt the butter in a pan, add the flour and cook for a couple of minutes. Pour in the milk a little at a...read more

  • Cauliflower, cumin and turmeric fritters

    Cauliflower, cumin and turmeric fritters

    Separate the cauliflower florets into small pieces and chill until needed. In a deep pan, heat the oil to 180C or until a cube of bread browns in 30 seconds. Mix the flour in a bowl with the spices, make a well in the centre, add the egg and start to mix, adding the sparkling water as you go. Continue to...read more

  • Beetroot pilaf

    Beetroot pilaf

    Cook the rice in boiling salted water for 15 minutes until tender. Meanwhile, heat the oil in a pan and fry the onion for 10 minutes until soft and lightly golden. Drain the rice then add to the pan and toss through the fried onion. Blanch the greens briefly in boiling water, drain then add to the rice with the beetroot and...read more

  • Mussels in chilli, ginger and curry leaf broth

    Mussels in chilli, ginger and curry leaf broth

    Heat the oil in a large heavy-based saucepan over a low-medium heat. Add the dried chillies, garlic and curry leaves and fry until they turn a light golden colour. Turn the heat down, add the remaining spices and stir-fry for 30 seconds. Next, add the ginger and fry for 1 minute. Add the mussels to the pan and toss around until well...read more

  • Carrot and chickpea pancakes

    Carrot and chickpea pancakes

    Place all the ingredients, except for the ghee or oil, into a large bowl and mix, gradually adding 80-100ml cold water until the batter mix has the consistency of double cream. Dip some kitchen paper into the ghee or oil and wipe the inside of a non-stick pan to coat. Heat the pan over a medium heat, then pour...read more

  • Prawn curry

    Prawn curry

    Shell and devein the prawns. Place them in a bowl, add the lime juice and leave to stand for 5 minutes. Wash the prawns under cold water and pat dry with kitchen paper. Heat the oil in a medium saucepan, then reduce the heat and add the cinnamon stick and curry leaves. Toss around for a few seconds, then add the...read more

  • Honey manoushi with two toppings and radish salad

    Honey manoushi with two toppings and radish salad

    In a bowl, mix all the ingredients for the glaze and set aside. To make the honey manoushi, put the flour into a bowl and stir in the yeast. Add the salt then mix. In a separate bowl, mix the honey and oil. Make a well in the flour and add the honey and oil, bringing it together with your...read more

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