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Batter recipes
Make the best batter for crispy fish and chips, light and airy tempura prawns and fluffy pancakes.
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Pot-roast topside of beef with chimichurri
Spiced chickpea croustades
Chicory, blue cheese & candied walnut boats
Smoked salmon & lemony soft cheese blinis
Baked Tunworth with garlic, rosemary & vermouth
Harissa hot wings with Stilton sauce
Stilton cauliflower gratin
Ultimate vegetarian gravy
The only gravy recipe you need
Celeriac soup with toasted hazelnuts & truffle oil
Scallop & black pudding crostini
Beetroot croustades
Hot smoked salmon pâté with poppy seed crackers
Twice-baked blue cheese soufflé
Paprika-spiced crab pâté
Turkey gravy
Port-braised spiced red cabbage
Brussels sprouts with red onion, pancetta & pine nuts
Classic roast turkey crown
Honey-glazed roast carrots & parsnips with wholegrain mustard
Honey roast ham with Cumberland sauce
Perfect Yorkshire puddings
Dry-aged Aberdeen Angus wing rib with red wine gravy
Butternut & spicy peanut udon
Aubergine & butternut squash bake
Stuffed squash with raclette
Squash, spinach & feta puff pie
Vegetarian cheat’s manti (pasta with roasted butternut squash & green lentils over garlicky yogurt)
Pumpkin & pine nut fiorelli with sage and walnut butter
Roasted squash & chickpea soup
The best sausage traybake
Cacio e pepe gnocchi with broccoli & walnuts
The best butternut squash risotto
Moroccan-style chicken, squash & grains
Spiced butternut squash loaf cake with cream cheese frosting
Tamagoyaki (Japanese rolled omelette)
Granola & blueberry fool
Pears baked in Moscatel with hazelnut cake
Macaroni gratin
Daube de boeuf
Sausage, leek & apple tart
Salt & pepper smoked tofu
Piccanti sardine fish cakes
BLT pasta
Pan-fried cod with chorizo & butterbean stew
Green tikka cod & prawn curry
Homemade fish fingers, chips & herby mayo
Carrot, chive & No.1 Vintage Smoked Red Fox scones
Easy chocolate & mint celebration cake
Autumn peach & berry trifle pie
Spelt chocolate & cardamom rolls
Spiced plum & coconut pots with coconut cookies
Sage butter spatchcock chicken with shallot & Madeira gravy
Butternut, tomato & Gruyère gratin