Recipe of the dayFriday 30 October Hog Roast with Apple Sauce and Buns A hearty English-style hog roast featuring a perfectly crackling pork shoulder, served with homemade apple sauce and soft buns. The dish is ideal for gatherings and showcases traditional flavours with a modern twist. Time17 h 30 minServes8-10 Spooky Season
All 10Soul cakes, pumpkin soup, toffee apples
October
AlmanacIn season: apple, beetroot, mushroom
All Recipes
Greek Lemon Chicken and Potatoes with Dairy Free Greek Salad
This Greek lemon chicken and potatoes is an easy weeknight dinner where the oven does all the hard work. Served with a f…
Clotted Cream
Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfec…
Cantonese Char Siu
Enjoy this delicious honey-glazed pork with jasmine rice, pak choi and spring onions for an easy supper. Choose fattier…
Chinese Dumplings
These impressive wontons are simple to make and have a classic combination of Chinese flavours.
Digestive Biscuits
Treat yourself to a homemade version of a British classic for the biscuit tin. Top with chocolate, if you like, and enjo…
Strawberry Jam
James Martin's homemade strawberry jam is easy to make and full of fruity flavour. The resulting jars are ideal for gift…
Lemon Drizzle Cake
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Cream Cheese & Cucumber Sandwiches
Make these simple, traditional cucumber and soft cheese sandwiches to include in an afternoon tea spread
Fortnum's Rose Éclairs
Fortnum & Mason's rose éclairs: crisp choux filled with rosewater pastry cream, dipped in pale pink fondant and finished…
Fortnum's Coronation Chicken Sandwiches
Coronation chicken was created by Rosemary Hume for the coronation of 1953. Fortnum's version leaves out the nuts and ad…
Fortnum's Victoria Sponge
Fortnum & Mason's Victoria sponge from their Cook Book, sandwiched with strawberry preserve, whipped double cream and fr…
Fortnum's Battenberg
The Battenberg Fortnum & Mason have served with afternoon tea since 1926, a whisked sponge in pink and vanilla squares w…
Fortnum's Shortbread
Fortnum's shortbread, once baked on the premises, from their Cook Book: all butter, with a spoonful of porridge oats for…
Fortnum's Scones
The scones Fortnum & Mason bake by the thousand every morning for afternoon tea at 181 Piccadilly, from their Cook Book:…
Butter Pecan Sticky Toffee Pudding
A sweet moist date sponge packed and topped with nutty buttery pecans. Covered in an indulgent sticky toffee sauce, the…
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!
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.