Recipe of the dayTuesday 10 November Maple Roasted Acorn Squash with Cranberry Sauce Roasted acorn squash with maple and cranberry sauce, tender and sweetly spiced. Serves4 November
AlmanacIn season: squash, cranberries, apple
All Recipes
Carne al Toro: Traditional Spanish Slow-Cooked Beef Stew
Slow-cooked beef with onions, peppers and wine, flavoured with smoked paprika and herbs.
French Onion Meatballs
Bringing this dish back for winter! Rich, savoury, cheesy and everything you want from a comforting meal. The ultimate d…
Fasolada (Greek Bean Soup)
Fasolada is a traditional Greek white bean soup made with simple ingredients: white beans, tomatoes, vegetables and oliv…
Greek Beef Stifado
Greek beef stifado, slow-cooked beef and onion stew in red wine. Sunday nights in our house smelled exactly like this. �…
Slow-Roasted Pork Neck with Quince and Prunes
This delicious slow-roasted pork pairs beautifully with @gratsiwine White Wine! Its refreshing character perfectly balan…
Beef Cheeks in Red Wine and Herbs
Slow-cooked beef cheeks in red wine with herbs and vegetables, tender and deeply flavoured.
Buttery Sticky Steamed Pudding with Stem Ginger and Golden Syrup
But first, a proper old-fashioned steamed pudding. In 1861, Mrs Beeton recorded a ginger pudding made with suet, flour,…
Chimichurri from Uruguay & Argentina
The best accompaniment to any barbecued or grilled meats! Also used to serve as a dressing on salads.
Chimichurri Sauce
This easy chimichurri sauce recipe is my version of Argentinian chimichurri, a tangy sauce made with fresh herbs, garlic…
Bonfire Night Parkin
Moist spiced cake made with treacle, golden syrup and oatmeal, baked to a firm finish.
Garlic Herb Butter Chicken with Creamy Mashed Potatoes and Roasted Carrots
Succulent chicken thighs with garlic herb butter, creamy potatoes and tender roasted carrots.
Greek Pork Stew with Leeks and Celery
Slow-cooked pork with leeks, celery and carrots in a savoury broth, finished with lemon and egg yolk.
Flan Façon Chai Latte
Voici mon incroyablissime Flan façon Chai Latte inspiré directement de l’iconique boisson riche en épices. Difficile de…
Browned Butter and Blackcurrant Victoria Sponge
Made in Normandy, Isigny butter is known for its gorgeous richness, and browning it brings out the most incredible nutty…
Lamb Shanks with Roasted Potatoes (Kleftiko)
Slow-roasted lamb shanks with crispy potatoes, lemon and garlic, herbed and golden.
Butter Cookies with Three Fillings
Soft buttery cookies layered with nutty, sweet fillings and crunchy toppings.
Pumpkin Spice Cake
Delectable layers of pumpkin cake frosted with salted caramel cream cheese icing and covered with a glaze of caramel sau…
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…
Nanna’s Yorkshire Parkin
The family parkin recipe to make every year for Bonfire Night
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…
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.