Browse recipes alphabetically by name.
Sauce
Garlic mayonnaise-style emulsion of egg, oil and lemon.
Dessert
Classic double-crust apple pie: spiced apple filling baked between layers of shortcrust pastry until the top is deep golden and the juices bubble through the vents.
Main
Slow meat sauce of beef, tomato, onion and aromatics for pasta.
Bread
Basic loaf of wheat flour, water, salt and oil with a little sweetener.
Baked bread soaked in sweet milk custard with egg and spice.
Pastry
Soft enriched bread with egg, butter and a touch of sweetness — ideal for burger buns, breakfast toast, or dessert bases. This batch shapes into 8 buns or one loaf; use 4 buns for a 4-portion burger recipe.
Fudgy cocoa brownies with butter, egg, flour and sweetener.
Beef burger on toasted brioche: seasoned mince patties, cooked until juicy, finished with cheese and classic toppings. The bun is a linked brioche recipe; make or warm the buns before assembly.
White sauce of butter, flour and milk — the base for lasagne, gratins and many French dishes.
Salad
Tomato, cheese and basil dressed with olive oil and salt.
Roman-style pasta with egg, cheese, pork and pepper.
Baked chicken and vegetable casserole with cream and cheese.
Baked cheesecake of cream cheese, eggs, cream and sweetener.
Soup
Comforting chicken soup with onion, carrot and celery.
Hearty bean and beef chili with tomato, onion and spices.
Herb sauce of parsley, garlic, oil and chilli for grilled meats.
Creamy fish chowder with potato, onion and milk.
Shredded cabbage salad with carrot and a creamy dressing.
Simple drop cookies of butter, sweetener, egg and flour.
Southern-style cornbread with cornmeal, flour, egg, milk and butter.
Thin French pancakes of flour, egg, milk and butter.
Baked cream custard finished with a caramelised sweet top.
Mild coconut curry with onion, garlic, spices and chickpeas.
Classic poured custard of milk, egg yolks, sweetener and vanilla.
Simple wheat dumpling wrappers for boiling, steaming or pan-frying.
Chopped hard-cooked eggs with yoghurt, mustard and herbs.
Starter
Filled pastries of seasoned meat in wheat dough, baked until golden.
Spiced chickpea fritters with herbs, onion and garlic.
Pan-fried cakes of flaked fish, potato, egg and herbs.
Baked white fish in creamy sauce under mashed potato.
Soft flatbread with flour, water, oil and salt — cooked on a hot pan.
Side
Twice-cooked potato chips fried until crisp.
Crisp coated chicken pieces seasoned and fried until golden.
Stir-fried rice with egg, onion, carrot and soy sauce.
Oven-finished egg dish with potato, onion and cheese.
Soft baked fruit under a buttery flour crumble topping that turns golden and crisp in the oven.
Cold Spanish tomato soup with cucumber, pepper, garlic and bread.
Potato dumplings bound with flour and egg.
Pan sauce thickened with flour from meat juices and aromatics.
Classic salad of tomato, cucumber, onion, olive and cheese.
Mashed avocado with onion, tomato, lemon, coriander and salt.
Crisp shredded potato cakes with onion and salt.
Warm emulsion of egg yolk and butter finished with lemon — classic with eggs and vegetables.
A smooth chickpea puree with sesame, lemon, garlic and oil.
Simple churned ice cream base of cream, milk, egg and sweetener.
Marinated meat and vegetable skewers grilled until charred.
Layered pasta sheets with meat sauce, white sauce and cheese.
Hearty lentil soup with onion, carrot, cumin and lemon.
Baked macaroni in a simple cheese sauce.
Creamy mashed potatoes with butter, milk and salt.
A cold emulsion of egg, oil, acid and seasoning — the base of many sauces.
Seasoned minced beef meatballs with onion, egg and breadcrumbs.
Baked meatloaf of minced beef, egg, onion and breadcrumbs.
Italian vegetable soup with beans, pasta and tomato.
Layered eggplant and spiced meat bake topped with a milk sauce.
Light cocoa mousse of melted chocolate, egg and cream.
Basic sweet muffins with flour, egg, milk, butter and sweetener.
Soft French-style omelette with butter, salt and herbs.
Slow caramelised onion soup finished with bread and cheese.
Spanish rice dish with chicken, prawn, tomato and saffron.
Soft griddle pancakes of flour, egg, milk and butter.
Set cream dessert with milk, sweetener, vanilla and agar.
Fresh egg pasta of wheat flour and eggs with a pinch of salt.
Cooked peanut sauce with garlic, soy sauce and lemon for satay and salads.
A pounded green sauce of basil, garlic, cheese, nuts and oil.
A single-crust short pastry base for open pies and tarts. Same method as classic shortcrust, sized for one 23 cm tin. For a full double-crust pie, use the Shortcrust Pastry recipe instead.
Rice cooked in seasoned liquid with onion and butter until fluffy.
Basic pizza dough from wheat flour, water, oil and salt.
Soft cornmeal porridge finished with butter and cheese.
Creamy oat porridge with milk and a pinch of salt.
Boiled potato salad with onion, mustard and a creamy dressing.
Savoury egg-and-cream custard baked in a short pastry shell with cheese. Use a blind-baked pie crust so the base stays crisp under the filling.
A simple, classic ranch dressing built from the essentials only: a tangy buttermilk base, creamy yoghurt, garlic, dill, salt and pepper. No extras — just the core flavours that make a dressing unmistakably ranch.
Provençal vegetable stew of eggplant, zucchini, tomato and peppers.
Creamy Italian rice cooked slowly with onion, stock-style liquid and cheese.
Whole roast chicken with butter, salt, pepper and herbs.
Crisp roast potatoes with oil, salt and rosemary.
A fresh chopped tomato salsa with onion, chilli, coriander and lemon.
Spiced potato-filled pastries, deep-fried until crisp.
Classic British scones with flour, butter, milk and a touch of sweetener.
Soft scrambled eggs with butter and seasoning.
Minced lamb under a mashed potato crust, baked until golden.
Classic shortcrust pastry for sweet and savoury pies and tarts. Cold butter is rubbed into flour, then bound with iced water so the dough stays tender and flaky when baked. This batch makes enough for a deep 23 cm double-crust pie or two single crusts.
Fruit sorbet of puréed fruit, water and sweetener with lemon.
Light sponge of eggs, flour, butter and sweetener.
Crisp rolls filled with vegetables wrapped and fried.
Slow beef stew with root vegetables, onion and herbs.
Quick vegetable and protein stir-fry with garlic, ginger and soy.
Long-simmered bones and vegetables for soups and sauces.
Bell peppers filled with rice, onion and tomato, baked until tender.
Herb bread stuffing with onion, celery and butter.
Seasoned short-grain rice for sushi with vinegar, salt and sweetener.
Herb-forward bulgur salad with parsley, tomato, mint and lemon.
Light cold batter of flour, egg and iced water for frying vegetables or seafood.
Glossy soy-based glaze with wine, garlic and ginger.
Simple cooked tomato sauce with onion, garlic and olive oil for pasta and pizza.
Flaked tuna mixed with yoghurt, celery and lemon.
Cooling yoghurt sauce with cucumber, garlic and herbs.
Simple mixed vegetable soup with onion, carrot, celery and tomato.
A basic oil and acid emulsion for dressing salads, with mustard, salt and pepper.
Crisp waffles from a rich batter of flour, egg, milk and butter.
Crisp British batter puddings of flour, egg and milk.
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