Over the years, I’ve made many different cakes for my children’s birthdays, but for some time now this has been the chosen one, the cake of cakes, elected to celebrate many special occasions, and with...

Wholemeal pasta holds little charm for me, but I co-exist very amicably with spelt spaghetti. Here it acts as a rather more robust form of soba noodle, which makes perfect sense since the sauce that d...

Wholemeal pasta holds little charm for me, but I co-exist very amicably with spelt spaghetti. Here it acts as a rather more robust form of soba noodle, which makes perfect sense since the sauce that d...

I beg you to keep the wherewithal for this fantastic instant snack-cum-supper in your storecupboard. It's a lifesaver! I've given my topping of preference; feel free to play about and make your own. A...

I beg you to keep the wherewithal for this fantastic instant snack-cum-supper in your storecupboard. It's a lifesaver! I've given my topping of preference; feel free to play about and make your own. A...

In How to Eat, I suggested this as a recipe for two. Yes, my portions are always generous, but the thing is, on certain days, we just ate this, the two of us, for supper in its entirety. Or almost: I ...

In How to Eat, I suggested this as a recipe for two. Yes, my portions are always generous, but the thing is, on certain days, we just ate this, the two of us, for supper in its entirety. Or almost: I ...

If I hadn’t eaten the Turkish eggs at Peter Gordon’s restaurant, The Providores, I most certainly wouldn’t be tempted by the idea of poached eggs on Greek yogurt. I say that only to pre-empt any hesit...

If I hadn’t eaten the Turkish eggs at Peter Gordon’s restaurant, The Providores, I most certainly wouldn’t be tempted by the idea of poached eggs on Greek yogurt. I say that only to pre-empt any hesit...

On days when I want the warmth of the hearth rather than the hurly burly of the city streets I stay in and read cookery books, and this recipe comes from just the sort of book that gives most succour,...

On days when I want the warmth of the hearth rather than the hurly burly of the city streets I stay in and read cookery books, and this recipe comes from just the sort of book that gives most succour,...

I know this sounds like a Doctor Seuss recipe (only without the elastic scansion) but this is, as the Italians say, sul serio. The green factor is not crucial, but since this came about because I happ...

Brimming with mellow fruitfulness, the muskiness of the Marsala and the scented woodsiness of the thyme, this is the perfect autumnal supper; that said, it doesn’t stop me eating this all year round. ...

Brimming with mellow fruitfulness, the muskiness of the Marsala and the scented woodsiness of the thyme, this is the perfect autumnal supper; that said, it doesn’t stop me eating this all year round. ...

The domestic goddess is about to be let loose in the Bake Off tent. Nigella Lawson and Paul Hollywood spill the beans about bonding over dirty martinis, ‘Professor Precision’ – and why they call thems...

Here, I cook pasta much as I would if I were making a traditional risotto. But there is a difference — that you don't have to stir constantly and that the pasta takes only 10 minutes to cook are obvio...

Here, I cook pasta much as I would if I were making a traditional risotto. But there is a difference — that you don't have to stir constantly and that the pasta takes only 10 minutes to cook are obvio...

This is one of the recipes that is in constant rotation in my house: no matter how often I eat it, I never tire of it. The scorched sweetness of leeks and red peppers, the brightness of tomatoes and p...

This is one of the recipes that is in constant rotation in my house: no matter how often I eat it, I never tire of it. The scorched sweetness of leeks and red peppers, the brightness of tomatoes and p...

Kuchen, in this context, may be simply "cake" in German, but what it means in America, taken there by German refugees, is a sweet, but not too sweet, yeasted dough, baked in a slab and topped as desir...

Kuchen, in this context, may be simply "cake" in German, but what it means in America, taken there by German refugees, is a sweet, but not too sweet, yeasted dough, baked in a slab and topped as desir...

This is a rambunctiously vibrant curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. I like the ...

This is a rambunctiously vibrant curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. I like the ...

I found this salad in a lovely little book — 'a memoir with recipes' — called Apricots on the Nile, by Colette Rossant. And although it sounds a lot of bother blanching and peeling the tomatoes, all i...

Along with chocolate, there is much comfort to be gleaned from reading cookbooks. This recipe combines two loves by being chocolatey to the point of madness and having revealed itself to me after a co...

Along with chocolate, there is much comfort to be gleaned from reading cookbooks. This recipe combines two loves by being chocolatey to the point of madness and having revealed itself to me after a co...

This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presum...

This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presum...

I’d always associated venison with wine-rich stews and wintry casseroles, feeling that this wild, lean meat really needed long, slow cooking with a lot of moisturising liquid. But then I got the idea ...

This is a salty-sweet version (think Greek cheesecake) of the Greek Patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the ”old rags” indicated by the title. They’d ju...

This is a salty-sweet version (think Greek cheesecake) of the Greek Patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the ”old rags” indicated by the title. They’d ju...

Although a regular coxinha is more the size and shape of a bulbous, dumpy pear, these are mini versions, like fat little figs, and you can get a fabulous 70 of these emblematically Brazilian chicken...

Although a regular coxinha is more the size and shape of a bulbous, dumpy pear, these are mini versions, like fat little figs, and you can get a fabulous 70 of these emblematically Brazilian chicken...