Recipe of the dayMonday 2 November Downeast Maine Pumpkin Bread This old-fashioned Maine pumpkin bread recipe turns one can of pumpkin into two moist, warmly spiced loaves. Perfect for holiday gift-giving! Time1 hServes24 Remember, remember
All 8Parkin, sausages, treacle toffee
November
AlmanacIn season: squash, cranberries, apple
All Recipes
Moroccan Mint Tea
Gunpowder green tea brewed with a fistful of fresh spearmint and plenty of sugar, poured from a height so it foams in th…
Lapsang Hot Toddy
A hot toddy made with smoky Lapsang Souchong in place of hot water: whisky, honey and lemon for a cold night.
Iced Hibiscus Tea (Agua de Jamaica)
Dried hibiscus flowers steeped into a deep red, tart and fruity cooler, drunk across Mexico and, spiced, as sorrel in th…
Rooibos Latte
South African red bush, naturally sweet and caffeine free, brewed strong with cinnamon and topped with frothed milk.
Cold-Brew Iced Tea
Tea steeped overnight in cold water: never bitter or cloudy, and good with nearly any tea, Ceylon, Darjeeling, jasmine o…
Hojicha Latte
Roasted Japanese green tea, toasty and low in caffeine, brewed strong and topped with milk; good in the evening.
Matcha Latte
Matcha whisked to a smooth paste and lengthened with steamed milk, hot or poured over ice.
Hong Kong Milk Tea
A blend of black teas brewed very strong, strained through a cloth and smoothed with evaporated milk, as served in every…
Masala Chai
Strong Assam simmered with milk, sugar and crushed spices, as it is poured from every chai stall in India.
London Fog
Earl Grey steeped strong, sweetened with vanilla and topped with hot frothed milk: a tea latte born in Vancouver and nam…
Highball
With just two main ingredients, the highball proves that less really can be more. Whisky and soda water combine in this…
Manhattan
Smooth, bittersweet and sophisticated, the Manhattan is a timeless blend of whiskey, sweet vermouth and bitters. Serve i…
Whiskey Sour Cocktail
It's a classic for a reason... The whiskey sour combines bourbon, fresh lemon juice and sugar syrup for the perfect bala…
Coffee & Salted Caramel Hazelnut Roulade
Get this indulgent twist on a chocolate log rolled up and tucked away in the fridge, ready to round off Christmas dinner…
Godfather
A little sweet, a little citrusy and wonderfully warming, the godfather is proof that a great cocktail doesn't need a lo…
Honey Bee
Honey syrup brings a delicate sweetness, while lemon juice and ginger ale deliver a lively zing in this fresh cocktail.…
Pumpkin Pie with Walnut-Cinnamon Crunch
A nubbly, nutty topping sets Katie Bishop’s pumpkin pie apart from the rest. You could use any kind of firm, orange-fles…
Chicken Pot Pie with Phyllo Dough
A creamy chicken pot pie with spinach, cremini mushrooms and Gruyère, topped with buttery phyllo sheets scrunched into g…
Red Wine Short Ribs with Polenta
Bone-in beef short ribs braised in red wine, tomatoes and herbs, served over creamy polenta with tahini and white miso.
Greek Meatballs (Keftedes)
This Greek meatball recipe is so easy and quick to make. It's tasty, and I love them served with homemade tzatziki.
Greek Chicken Gyros
Make authentic Greek Chicken Gyros 🌯 at home in your kitchen. Transport yourself to Greece with this easy, delicious re…
Greek Roasted Leg of Lamb with Lemon Potatoes
This delicious roasted Leg of Lamb with lemon potatoes is Greek-inspired and the perfect meal for Easter dinner.
Amygdalota (Greek Almond Cookies)
Make amygdalota, Greek almond cookies with orange zest and a sliced-almond coating. Bake until lightly golden, then cool…
Almond Croissant Blondies
This almond croissant blondies recipe combines the buttery, chewy blondie bar experience with the almond croissant flavo…
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…
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.