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Image of Dark Chocolate, Raisin and Nut Cookies

Dark Chocolate, Raisin and Nut Cookies

3 hours and 58 mins

A cookie take on the classic fruit and nut bar. Rich cocoa dough studded with chopped dark chocolate, sweet raisins and roasted hazelnuts. These cookies are soft and brownie like with chewy edges. For taller cookies, chill the dough for at least three hours, but 24–48 hours boosts flavour and lift. Cream the butter and sugar with a mixer or a wooden spoon; both work. For a smooth crumb, sift the dry ingredients to avoid lumps. This tried and tested, make ahead cookie recipe delivers deep chocolate, but and raisin flavours in every bite.

Image of Burrata, Courgette, Spinach, Burrata and Olive Pasta

Burrata, Courgette, Spinach, Burrata and Olive Pasta

23 mins

Using up some of the in-season ingredients makes this wonderfully fresh pasta, packed with goodness. Courgettes and Spinach for the green, olives and capers for acidity, and Burrata for creamy richness makes a pasta main with masses of personality.

Image of Cauliflower Cheese

Cauliflower Cheese

47 mins

If you are craving comfort food, this is the British go to. A creamy, cheesy side dish or a satisfying main in its own right. Tender cauliflower florets are coated in a rich, homemade white roux sauce, mixed with sharp cheddar and a hint of nutmeg, then baked until golden and bubbling. It’s the perfect addition to a Sunday roast or cosy midweek meal. Simple, satisfying, and full of flavour, this cauliflower cheese is sure to become a household favourite.

Image of Brown Rice Salad with Watercress and Peanuts

Brown Rice Salad with Watercress and Peanuts

47 mins

This recipe makes a substantial salad that our family has made this for years, normally to go with a BBQ. It's great with grilled meat and fish, brings a little crunch and freshness with the vinaigrette and can be made ahead of time and chilled before serving offering a cold element on the plate. We remove the spring onion due to allergies, swap out the green for yellow peppers (red are too sweet) and occasionally leave out the parsley. The only source we have is an old clipping in a recipe folder.

Image of Soy and Gochujang Marinade

Soy and Gochujang Marinade

8 mins

This versatile Soy and Gochujang Marinade is the perfect balance of savoury, sweet, and spicy. It's great on chicken, beef, fish, or tofu. Featuring rich umami notes from soy sauce, gentle sweetness from caster sugar, and a fiery kick from gochujang and chilli flakes, this marinade transforms everyday dishes into delicious, flavourful meals. Quick and easy to prepare, any leftover marinade can effortlessly become a tangy salad dressing or a dipping sauce. Whisk in olive oil for a vibrant salad dressing or mix with mayonnaise to create a rich, spicy sauce that's excellent for dipping.

Image of Pommes Anna

Pommes Anna

1 hour and 7 mins

The the perfect Pommes Anna is a French classic, and a great side dish for a Sunday roast. This elegant French dish transforms simple potatoes into a stunning layered cake, rich with the flavour of golden, melted butter. You can also use potato varieties like Désirée or King Edward. The real art is the compression, great if you have 2 tins the same size as you can use one to put on top after cooking to compress the potatoes. You can cook this ahead of time and reheat, or pan fry individual portions to serve leaving you to nail the rest of anything else you're cooking!

Image of Red Wine Sauce

Red Wine Sauce

45 mins

This chef-inspired sauce delivers a rich, fruity depth, perfectly complementing beef or venison dishes. Begin by gently cooking finely chopped shallots and garlic in butter until softened. Incorporate mushrooms, vinegar, sugar, herbs, and spices, then add red wine, reducing to a syrup. Simmer with beef stock until reduced by half. Thicken with cornflour, then deglaze your cooking pan, capturing all flavorful juices. Finally, return the sauce to heat and whisk in cold butter for a silky, full-bodied finish. Ideal for intimate meals or easily scalable for larger gatherings, this sauce elevates any hearty meal with restaurant quality flavour and finesse.

Image of Honeycomb

Honeycomb

43 mins

Honeycomb (also known as cinder toffee, sponge toffee or hokey pokey) is really simple to make and a great way to add crunch and sweetness to many desserts. Recipes use variations of ingredients which give different colours, lifts and density. For this one, we've used honey instead of Golden Syrup to make it lighter, and Glucose Syrup to helps prevent crystallisation and shelf life. But Glucose is a pain to find so you can do it without. Be careful, the mixture get's very hot!

Image of White Chocolate Panna Cotta With Strawberries and Honeycomb

White Chocolate Panna Cotta With Strawberries and Honeycomb

6 hours and 27 mins

This luxurious white chocolate panna cotta is a delightful balance of creamy sweetness and delicate textures, crafted perfectly for an indulgent weekend treat. Silky panna cotta infused with rich vanilla pairs beautifully with airy, crunchy honeycomb shards. While strawberries add a vibrant freshness, swapping them for tangy passionfruit could offer a welcome acidity to counter the sweetness of white chocolate. Simple yet impressive, this dessert is perfect for entertaining—its layers of flavour and texture come together effortlessly. Ideal for preparing ahead, it guarantees smiles around the table, ensuring your weekend creation is a memorable finish to any meal.

Image of Bread Pudding

Bread Pudding

1 hour and 55 mins

Perfect way for using up left over bread ( a day old it the best, as it's got hold. Fresh bread turns to mush). This is a spicy classic using nutmeg and mixed spice, and layered with mixed dried fruit such as currants, raisins, sultanas and candied peel. Lovely with fresh, warm custard

Image of Pasta Dough

Pasta Dough

1 hour and 15 mins

Making fresh pasta dough at home is very satisfying, and also great with small children. Pasta dough only requires flour and either eggs, or water. Italian '00' , or Tipo, flour works well but you can also use multipurpose flour . Choosing between egg or water depends entirely on preference or necessity—both yield authentic pasta dough. Egg-based dough tends to be richer, while dough made with water is lighter, common in southern Italian cooking. This recipe is the egg based version. If you're wondering whether your dough is ready after kneading, it should no longer stick to your hands. If it’s sticky or crumbly, keep kneading or add a small amount of additional flour or liquid. Once the dough is smooth, firm, and elastic, wrap it tightly and let it rest in the fridge for an hour to allow the gluten to relax. This resting period makes it easier to roll out later. With this base recipe, you have the versatility to shape your pasta into any variety you desire, with delicious results every time.

Image of Puff Pastry Pizzas

Puff Pastry Pizzas

23 mins

This is meant to be really quick and simple to do, and perfect for kids. Our 18 months old can get through the puff pastry with ease, pick it up with his hands and even pick off the veg. Works with different combos, and you can cut up any vegetables you have into small pieces. Halving the puff pastry as we did here, you can make individual bakes, or do one whole rectangle. If you have more time, could can blind bake, or partially bake the pastry so the base rises before adding the tomatoes. Make your own tomato base, and add herbs like oregano and basil.

Image of Tomato and Mascarpone Risotto

Tomato and Mascarpone Risotto

1 hour and 2 mins

Cooked this during this week. We really easy, but we've changed the recipe slightly. Apart from the mismatch of how many it serves (6) to serving instructions (4), we added in some celery and reduced the white wine. Would also be tempted to go with fresh cherry tomatoes cut up to give it more acidity to cut through the Mascarpone. Here's Ocaco's description: "Tomato and mascarpone risotto is an ideal, easy midweek meal. The crispy bacon lardons add a lovely crunchy texture to the otherwise velvety risotto. For an extra kick of flavour, you could crumble over a little goat’s cheese before serving. If you have leftovers, you can turn them into lunchbox-friendly arancini balls like these sundried tomato and mozzarella arancini with a green salad."

Image of Overnight Oats With Blueberries

Overnight Oats With Blueberries

8 hours and 12 mins

This is the breakfast that changed my mornings. These overnight oats take eight minutes to throw together, and by morning you’ve got a protein-powered, fruity bowl of goodness waiting. My kids devour this too, great way to get fruit in them. You can swap out the berries for strawberries or raspberries. And top with other fruit and cupboard finds. Coconut flakes, bananas, chai seeds, chopped walnuts, the list goes on.

Image of Dubai-Style Chocolate Brownies

Dubai-Style Chocolate Brownies

2 hours and 12 mins

After finding this recipe in Waitrose magazine and trying the Dubai Chocolate after the internet trend, we gave this ago. It was so dangerously good. Waitrose-"We’ve taken the flavours of the viral Dubai chocolate bar and transformed them into a squidgy, pistachio-filled brownie. Shards of baked filo give a similar crunchy effect to Kadayif, the Middle Eastern pastry used in Dubai chocolate, but you could also use a handful of Shredded Wheat, if pushed for time."

Image of Classic American Mac and Cheese

Classic American Mac and Cheese

59 mins

Creamy, cheesy, and soul-warming mac and cheese is a family favorite - especially for weeknight dinners. It’s baked to golden gooey perfection and packed with nostalgia!

Image of Scones

Scones

1 hour and 20 mins

Originally found this recipe in Paul Hollywood’s BAKE when we had left over bread flower. It seems to give the scones more structure. The scones were soft, easy to make, and made by great strawberry jam and good-quality clotted cream. And of course, a cup of tea.

Image of Asparagus and Pea Risotto

Asparagus and Pea Risotto

1 hour and 9 mins

During Asparagus season this is a fantastic way to add to a pea risotto. Fresh, seasonal, and easy. What's not to love. We also do a version adding crispy lardons, or bacon. We occasionally add chopped carrots to the base to add more colour and texture.

Image of Granny's Victoria Sponge

Granny's Victoria Sponge

1 hour and 4 mins

We've kept this recipe since 2012 cut out from a magazine. The classic Victoria sandwich is always a teatime winner – every bite brings a taste of nostalgia

Image of Iced fairy cakes

Iced fairy cakes

1 hour and 2 mins

A simple recipe to help kids learn to bake. Testing on a 8 year old...

Image of Wild Garlic Salsa Verde

Wild Garlic Salsa Verde

13 mins

Wild garlic season is one of spring’s greatest pleasures. Out walking, you can smell it in woodlands around the UK... Waitrose also sell it! We use it in pestos, soups and in this Wild Garlic Salsa Verde. The classic Italian green sauce, this version swaps traditional garlic for wild garlic, adding a softer, more herbaceous kick. We've left them out but you can also add in capers and anchovies (optional), with the vinegar, and olive oil. We use it on grilled meats, roasted veg especially potatoes, fish, or even stirred through pasta. It’s quick to make, keeps well in the fridge, and makes everything it touches taste like spring.

Image of Butterflied Lamb in Lemon Marinade

Butterflied Lamb in Lemon Marinade

10 hours and 6 mins

You will need to start to prepare the dish a day ahead. 2kg-2.5kg (4lb-5lb) leg of lamb (weight before boning). Get the butcher to bone out a leg of lamb to a butterfly cut. Butterflied lamb is boned so that when opened out flat what was the inside becomes the outside. The advantage of this cut is that being both thin and spread out it cooks quickly and there is lots of crispy meat too for all to enjoy. It can be grilled, barbecued or roasted. Some supermarkets are willing to bone a pre-packed leg if you give them a little time.

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