Festive Recipes
13 recipes found
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…
Snickerdoodle Party Cookies
Brown butter cookies with warm spices, crunchy toffee and cornflakes, dusted with glitter.
“Soul Cakes” for an Old-Fashioned All Hallows Eve
Berries and nuts baked in spiced tea-infused batter with a hint of citrus and ginger.
Gruyère Croissants
Flaky buttery croissants filled with melted Gruyère and sweet dried cranberries.
A Glorious Browned Butter Skillet Fig Cake to Welcome Early Fall
Browned butter cake with spiced figs, baked in a cast-iron skillet for a golden, fragrant treat.
Fall Charcuterie Board
A selection of cured meats and cheeses with seasonal fruits and crisp accompaniments.
Christmas Steak
Grilled porterhouse steak with zesty salsa roja and fresh herb chimichurri.
Peanut Brown-Butter Cookies
Inspired by the Payday bar, this simple cookie mimics the flavour of the candy’s caramel nougat centre through a brown b…
Portokalopita (Greek Orange Phyllo Pie)
A sweet, citrusy, and juicy traditional Greek dessert made with layers of phyllo dough, orange juice, and a fragrant syr…
Classic Flapjack
A chewy, buttery flapjack with a golden crust, made with brown butter, malt extract, golden syrup, and rolled oats for a…
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.
