Recipe of the dayWednesday 28 October Pumpkin Risotto with Taleggio Fondue, Chicken Jus and Toasted Almonds A rich and creamy pumpkin risotto with Taleggio fondue, chicken jus, and toasted almonds, served directly in the casserole for a warm, comforting dish. Time1 h 15 minServes2 Spooky Season
All 10Soul cakes, pumpkin soup, toffee apples
October
AlmanacIn season: apple, beetroot, mushroom
All Recipes
Spanish-Style Chorizo and Romesco Burgers with Manchego Cheese
A Spanish-inspired burger featuring smoky chorizo, sharp Manchego cheese, and a zesty Romesco sauce for a flavourful twi…
Champurrado
Warm chocolate and cinnamon-infused milk thickened with masa, served with creamy sweetness.
Jersey Black Butter
Spoon into clean, sterilised jars and allow to cool before refrigerating. Absolutely flipping gorgeous spread over warm…
Lemon Garlic Lamb Chops
Searred lamb chops with zesty lemon garlic marinade and cool cucumber yoghurt side.
Chocolate Protein Oats Cake
Chocolate and banana oats cake with protein-rich batter, baked until set and topped with chocolate and yoghurt.
Snickers Overnight Oats
Creamy oats layered with peanut butter caramel and dark chocolate, set in a crisp shell overnight.
Bougatsa (Greek Custard Pie)
Bougatsa is a delicious, traditional Greek custard pie with orange zest. It's crispy, creamy, and fresh, and so good ser…
Double Chocolate Blended Baked Oats
These blended baked oats were another viral recipe that I was skeptical about… until I tried them. They’re so good. I gu…
Scotched Woodcock
Creamy scrambled eggs with butter, cream and parsley on toasted sourdough, topped with anchovies.
Chocolate Mousse with Salted Butter Ganache
Silky chocolate mousse with a salted butter ganache finish, rich and smooth.
Sticky Toffee Flapjacks
Oats baked with golden syrup, treacle and dates for a sweet, chewy treat.
Carrilleras al Vino Tinto
Carrilleras al vino tinto ¡Tan tiernas que se deshacen en la boca!
Downeast Maine Pumpkin Bread
This old-fashioned Maine pumpkin bread recipe turns one can of pumpkin into two moist, warmly spiced loaves. Perfect for…
Bouyiourdi – The Greek Way of Cheese Fondue!
Cheese and roasted peppers baked with olive oil and herbs, golden and bubbling.
Pulpo a la Gallega
Tender octopus over warm potatoes, finished with Pimentón de la Vera, flaky sea salt and a generous amount of good olive…
Tagliata di Petto di Pollo al Limone (Lemon Chicken Breast Tagliata)
A quick, light and very flavoursome dish, suitable for all seasons... the lemon chicken breast tagliata is very simple t…
Cocotte & Chill Beef Cheeks Braised in Red Wine
Beef cheek is a muscle, so it’s not super fatty but has a lot of collagen which helps bind the sauce. Plus, the meat bec…
Gâteau au Chocolat Biscuit Moelleux au Cacao
Moist chocolate biscuit with rich cocoa and creamy filling, baked to a soft centre.
Black Forest Cupcakes
Moist chocolate cupcakes with a deep coffee flavour and tart cherry swirl.
Arroz con Leche
Creamy rice cooked with milk and cinnamon, sweetened with condensed milk and vanilla.
Braised Beef Yorkshire Puddings
Slow-braised beef, creamy mash, honey-glazed carrots and rich bone marrow gravy, all piled into giant imperfectly-perfec…
Olive Oil Chocolate Cake with Ganache
Decadent chocolate cake with olive oil and ganache, rich and moist from quality cocoa and cream.
Creamy Chicken Marsala
Succulent chicken cutlets in a creamy mushroom sauce with a hint of Marsala wine.
Warm Raspberry-Chocolate Pudding Cake
This easy raspberry chocolate pudding cake is half cake, half pudding, and all chocolatey deliciousness.
Chocolate & Raspberry Self-Saucing Pudding
Serve hot on a cool day or room temp on a hot day. Leftovers are also amazing straight from the fridge!
Chocolate Bundt Cakes with Raspberry Compote
Say "I love you" with these delicious & decadent mini Chocolate Bundt Cakes with Raspberry Compote. This dessert is a pa…
Valentine's Chocolate and Raspberry Fondants
Be careful not to overbake these oozy puddings. The chocolate sauce and juicy raspberries should just spill out. For mor…
Nigella Lawson Chocolate Raspberry Pudding Cake
A grown up dessert perfect for impressing at a dinner party, this rich and intense chocolate cake from Nigella Lawson's…
Raspberry and Chocolate Hot Cross Bun Pudding
Combine fluffy hot cross buns, creamy white chocolate and sweet raspberries to make the best-ever Easter dessert.
Hot Chocolate and Raspberry Pudding
Serve hot with ice cream, cream or the homemade chocolate caramel ice cream.
Chocolate and Raspberry Self-Saucing Chocolate Pudding
Warm chocolate pudding with tart raspberries and a rich, bubbling sauce.
Keftedes Me Lemonates Patates Sto Forno (Baked Meatballs & Lemon Potatoes)
Succulent beef meatballs with zesty lemon-infused baked potatoes.
Travichtes Manis
7. Transfer to kitchen paper to drain excess oil and serve warm with honey or salty cheese. 7. Transfer to kitchen paper…
Almond Croissant Loaf
Almond croissant loaf - the answer to your 4pm pick-me-up 🫶 Frangipane swirled through vanilla sponge, topped with flak…
Horchata Casera de Chufa Valenciana (Homemade Valencia Tiger Nut Horchata)
Today we are going to prepare one of the most famous summer drinks, homemade horchata with Valencia tiger nuts. This ref…
Dutch Cinnamon Rolls
Soft, golden rolls with warm cinnamon and creamy filling, baked to a gentle golden finish.
Risotto alla Zuca, Taleggio, Jus di Pollo e Mandorle
Creamy risotto with roasted pumpkin, Taleggio and chicken jus, finished with almond cream.
Mont d'Or Rôti aux Figues (Roasted Mont d'Or with Figs)
Roasted Mont d'Or with figs, shallot, thyme and walnuts, drizzled with honey and olive oil.
French Dip Sandwich
Tender braised chuck roast, caramelised onions, melty provolone + garlic aïoli on toasted sourdough baguette, served wit…
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
HIMINBJÖRG
Heaven's Castle
In Norse myth, Himinbjörg is the hall of Heimdall, the Watchman of the Gods. It stands at the summit of Bifröst, the rainbow bridge that connects Ásgarðr to the other eight worlds, where the bridge meets the heavens.
Heimdall needs less sleep than a bird. He sees a hundred leagues, by night as well as by day, and hears the grass growing in the fields and the wool on the sheep.
The name is borrowed for this book: the recipes cooked in this house, and those still to try, kept in one place.