This has a lovely golden crust and the crackling is cooked separately to go with it. Pat the skin of the pork with kitchen paper and place the meat, uncovered, on a plate in the fridge for the skin to...
There is a little trattoria that Michael and I go to in Waterloo called La Barca and whenever I go, I always have this dish, served with a portion of Spaghetti with Ragù. I absolutely love this combination...
This recipe is quite simply stunning: hard to imagine how something so easily prepared can taste so good. Its history is colourful too. It was first discovered by Elizabeth David and published in her splendid...
This is the basic method for making sauté potatoes, but if you prefer them plain, simply leave the onion out. The secret of really crisp sauté potatoes is, first of all, to use olive oil and, secondly,...
The magic word 'banoffee' does not, as you might have thought, have exotic origins: it is simply an amalgam of banana and toffee. But it is magic nonetheless - the combination of bananas, cream and toffee...
Apart from tasting superb this is particularly pretty to look at. I like to serve it as a first course, but with a salad and some good bread it would make a lovely supper dish for two people. Vegetarians...
The world record for making this recipe is not five minutes, but just three - it's quite simply the fastest dessert recipe I've ever come across. It's also amazingly good, and if it is conceivable that...
Made with the first young Jersey Royal potatoes, or some well-flavoured mainland variety such as Pentland Javelin, these are so good you could eat a plateful all by themselves!
For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed. But I also suspect we could be in danger of overkill, so I like to use it only where it's...
This is an adaptation of the famous French classic, but more economical because it's made with braising steak. It does take longer to cook but it will simmer happily unattended, and there's very little...
There are some lovely plump, free-range guinea fowl around at Christmas and this would be a splendid celebration lunch or supper for two or three. If you don't have Calvados, use brandy (but as Calvados...
This recipe, invented by my good friend Lin Cooper, started life under the grill, but now, in my attempt to more or less eliminate the grill, I'm happy to say that it cooks very happily and easily in a...
I've got a thing about fish cakes: if they appear on a restaurant menu I always order them - and I'm frequently trying to dream up new variations. This one is a real winner. You can make it with any fish;...
With our apple storer now replenished, we decided on a variation on the traditional baked apple using maple syrup and pecan nuts. The key to this recipe is the long, slow, very gentle cooking which helps...
This is certainly one of the best ways to cook lamb in the autumn or winter months - slowly braising it under a tent of foil keeps it beautifully moist and really seems to develop its full flavour. Adding...
This is a great buffet recipe, but it's also extremely good for smaller numbers - cut all the ingredients by a third and it will serve four. Spiced lamb Koftas Braised in Tomato Sauce: Top right image
On the How To Cook television series I called these 'everlasting', and yes, it's true, because unlike traditional soufflés, they never collapse. They will shrink down when they come out of the oven, but...
This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture.
This recipe was given to me by Clare Hunter, a very talented person who used to cook for private dinner parties on an old Thames sailing barge. The pungent, nutty romesco sauce makes a perfect partner...
This recipe was served to me at The Aspall Cyder House in Suffolk, near where I live, about 30 years ago. They gave me this recipe and I'm still making it! For a special occasion, ½ oz (10 g) of dried...
I think these twice-baked, very crisp biscuits are great for children to make and eat. After that, the adults in true Italian fashion sit down with a glass of chilled Vin Santo, and dip them into it before...
Steaming new potatoes served with butter and chopped fresh mint is always a delight, but it's good to have a change. New potatoes roast beautifully in their skins, and if you buy the baby ones ready cleaned,...
These are exceptionally pretty to look at, and I like to serve them as a sweet ending to a special meal.
This is, quite simply, a fantastic recipe - it takes no time at all but has the kind of taste that makes people think you spent hours in the kitchen. And another of its great virtues is that, apart from...
Panettone is an Italian fruit bread that's sold here mostly in the autumn and around Christmas time in beautifully designed boxes with carrying ribbons. If you would like a light but quite delectable alternative...
Whatever happened to real taramasalata? Unfortunately, it has been eclipsed by the counterfeit, pink blancmange-coloured variety that is mass produced. There must be a whole generation who have never tasted...