Recipes
447 recipes in the collection Contents
Recipe of the day Friday 16 October Honey Glazed Halloumi This Honey Glazed Halloumi recipe includes the combination of adding honey, lemon juice and thyme which is a gorgeous burst of flavour with every bite! Pooh’s birthday week
Honey cakes, crumpets and a little something
Cajun Honey Butter Chicken with Crispy Smashed Potatoes and Roasted Sweet/Tart Lemon Slices
Classic Flapjack
Feta Cheese with Sesame and Honey
Honey & Pomegranate Beef & Lamb Meatballs
Honey Garlic Pork Chops
Salted Honey Butter Parker House Rolls
Sticky Honey Puddings & Baharat Cream
Get cosy for October
Yellowtail Crudo with Pickled Beetroot, Gooseberries, and Green Apple Tiger’s Milk apple, beetroot
Roast Chicken Truffle & Mushroom Orzo mushroom, chestnut
Creamy-Ish of Mushroom Soup mushroom, oyster
Hog Roast with Apple Sauce and Buns apple
Pumpkin Risotto with Taleggio Fondue, Chicken Jus and Toasted Almonds pumpkin
Apple Amaro Spritz apple
Braised Chicken Thighs with Mushrooms and Dried Figs mushroom
Dutch Apple Pie apple
All Recipes
Limoncello Tiramisu
Creamy tiramisu with zesty lemon and limoncello, softly set with egg and cream.
Feta Saganaki
This is my twist on the classic Greek feta saganaki. Imagine crispy, crunchy filo pastry wrapped around a deliciously cr…
Feta Gelato
I’d serve it simply with good olive oil and salt, or with something sweet like honey or fresh figs. It would also be gre…
Pastitsio (Greek Lasagna with Béchamel)
Savoury meat layers baked with pasta and topped with creamy béchamel.
Beetroot-Cured Salmon
Beetroot-cured salmon with dill and juniper, gently preserved for a vibrant, aromatic flavour.
Cajun Honey Butter Chicken with Crispy Smashed Potatoes and Roasted Sweet/Tart Lemon Slices
Cajun-spiced chicken roasted with crispy smashed potatoes and tangy lemon slices.
Salmon Crudo Over Pomegranate & Rose
Fresh salmon on pomegranate seeds with rosewater and olive oil, finished with mint and sumac.
Almond Butter & Rose Cookies
Soft cookies with almond butter and rose water, topped with cracked almonds and sugar.
Halibut & Nectarines Tartare
Fresh halibut and nectarine tartare with lime, chilli and herbs, gently mixed and chilled.
Tomatillo Chile Gazpacho with Roasted Baby Zucchini, Figs & Microgreens
Fresh tomatillo and zucchini gazpacho with roasted figs and herbs, lightly spiced and brightened with lime.
Short Rib Pateta
Tender short rib in a savoury stock, slow-cooked with vegetables and potatoes, rich in flavour and texture.
Tuna & Avocado Tartare with Spicy Fennel & Poblano Gazpacho
Fresh cilantro, picked Furikake
Sticky Honey Puddings & Baharat Cream
Serve warm with extra honey sauce, Baharat cream and a sprinkle of cinnamon powder. Serve & enjoy ☺️
Smoked Beef & Pepperoni Tartare with Black Pepper & Mustard Aïoli
Smoky beef and pepperoni with crisp gherkins in a zesty mustard aïoli, finely chopped for texture.
Tropical Red Rock Cod Crudo with Mango, Habanero & Passion Fruit
Fresh red rock cod with zesty mango, habanero and passion fruit, served with crisp skin.
Honey & Pomegranate Beef & Lamb Meatballs
Beef and lamb meatballs with honey and pomegranate, browned and simmered in spiced oil.
Yellowtail Crudo with Pickled Beetroot, Gooseberries, and Green Apple Tiger’s Milk
A gorgeous and tasty composition of yellowtail tuna, produce, and a lovely sauce 🐟
Salmon Crudo with Pineapple & Habanero Tiger’s Milk
Fresh salmon with zesty pineapple and chilli tiger’s milk, served chilled and vibrant.
F&M Almond and Raspberry Tarts
Light and lovely. Raspberry jam (or your favourite kind of jam or curd) with frangipane mix on top. Utter perfection.
Mrs Crocombe’s Chocolate Pudding
Silky chocolate pudding with a light, airy texture from folded egg whites.
Mushroom Swiss Burger
Create the most juicy and flavourful Mushroom Swiss Burger with this easy recipe! The burger is perfectly seasoned with…
Mediterranean Burgers with Tzatziki Sauce
So full of fabulous flavour hot off the grill, Mediterranean Burgers with Tzatziki Sauce are great with or without grill…
Extra-Crispy Brussels Sprouts
While nothing compares to the crackle of restaurant-made, deep-fried Brussels sprouts, these get satisfyingly close. Aft…
Apple Amaro Spritz
The combo of spiced apple purée, woodsy amaro and crisp sparkling wine makes this cozy twist on the spritz an ideal tipp…
Tortilla Carbonara
Potatoes and onion in a creamy egg and guanciale sauce, lightly crisp on the outside.
Potato Gratin with Smoked Pancetta and Brie
🥔🧀 The kind of potato gratin that makes you forget it was supposed to be a side dish. Paper-thin potatoes, sweet onion…
Oven-Baked Chicken with Sauce and Vegetables
Chicken baked with spiced vegetables and a creamy sauce, tender and aromatic.
Peach Danishes with Peach Compote and Crème Fraîche Custard
Closing the season with these peach danishes filled with peach compote and crème fraîche custard, topped with poached pe…
Thousand Layer Apple Cake
A custardy, soft, apple-packed loaf cake with a crisp exterior, almost like a sweet apple terrine.
Feta Cheese with Sesame and Honey
Crispy fried feta coated in sesame seeds, drizzled with honey.
Greek Orange Filo Cake: Portokalopita (Πορτοκαλόπιτα)
A traditional Greek dessert made with crispy filo pastry flakes, fresh oranges, Greek yoghurt, and soaked in a fragrant…
Sticky Toffee Pudding
A rich, moist British dessert made with dates, brown sugar, and a luscious toffee sauce, served with vanilla ice cream a…
La Tarte Tatin
A soft apple tart with amber caramel and a crisp puff pastry, served warm with fresh cream and a scoop of vanilla ice cr…
Sticky Slow Cooked Lamb & Potatoes
A glorious Sunday roast dinner made easy by cooking everything in one pot. The lamb becomes tender and is glazed to perf…
Velours Aigre-Doux
A sweet and tangy cocktail with a smooth, creamy finish, featuring peche and cacao liqueurs, lemon juice, and a hint of…
Winter Pot Roast
A hearty, comforting pot roast seasoned with a blend of spices and slow-cooked in beef broth with vegetables. Perfect fo…
Gambas al Ajillo (Garlic Shrimp)
Gambas al ajillo pairs tender shrimp with a generous olive oil sauce flavoured with chopped garlic, red pepper flakes, a…
Roast Chicken Truffle & Mushroom Orzo
A one pot roast chicken with buttery herbs, porcini mushrooms, Parmesan and truffle orzo soaking up all of those incredi…
Duck à l’Orange
A classic French dish featuring crispy duck breast served with a glossy orange sauce and a rich orange glaze, perfect fo…
Greek Style Roast Chicken
A flavourful roast chicken cooked with lemon, oregano, and feta potatoes, all in the rich chicken juices for a delicious…
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 is said to require less sleep than a bird. His sight reaches to the ends of the earth in all directions, by day and by night alike, and his hearing is so keen he can detect the sound of wool growing on a sheep or grass pushing through the soil. He keeps vigil at the threshold, the keeper of passage between the mortal and the divine.
This collection borrows the name as a small act of meaning: food, like Bifröst, is a bridge between seasons, between people, between memory and the present table. These are recipes gathered at that threshold.