Recipes

The Collection - Latest recipes this month

Inspired dishes that cater for every course and every cuisine...

Starters and Mains

  • Fillet of marinated salmon with petit pois and wasabi mousseline

    Fillet of marinated salmon with petit pois and wasabi mousseline

    Sprinkle the salmon fillets with the salt and leave to rest for 6 minutes, then rinse in cold water. Mix the olive oil with the chopped lemongrass and ginger, reserving a little lemongrass for garnish. Immerse the salmon in this marinade. Refrigerate for 3 hours so the fish absorbs the flavours. While the salmon is marinating, make the mousseline. Cook the petits pois in salted boiling water for 5 minutes (they should be very soft), then refresh by immersing them immediately in a...

  • Kamut with chermoula dressing

    Kamut with chermoula dressing

    Preheat the oven to 200°C/400°F/ Gas 6. Toss the tomatoes in the oil and spread out in a large roasting pan. Roast for 15-20 minutes, until starting to collapse. Meanwhile, put the kamut in a pan and cover with plenty of water. Bring to the boil, then turn the heat down, part-cover and simmer for 10-12 minutes, until tender. Drain and transfer to a serving bowl with the spring greens and coriander. For the dressing, scoop out and discard the...

view more Starters and Mains recipes

Desserts and Puddings

  • Pletzlach

    Pletzlach

    Start this recipe the day before serving. Put the dried apricots in a heavy-based saucepan with enough water to just cover (about 675ml). Bring to the boil, then simmer until...

  • Matzo kugel

    Matzo kugel

    Preheat the oven to 180°C/350°F/ Gas 4. Grease a 20cm square ovenproof dish. Break the matzo into rough 3cm square pieces, place in a bowl, cover with water for a...

  • Pistachio pancakes with clotted cream

    Pistachio pancakes with clotted cream

    Take the filo sheets out of the fridge and leave to warm to room temperature for 1 hour. Spread one sheet out on a large work surface and overlap with another...

Cakes, Bread and Pastries

  • Rack of lamb stuffed with feta and mint

    Rack of lamb stuffed with feta and mint

    Preheat the oven to 200°C/ 390°F/Gas 6. Put the feta cheese in a mixing bowl and use a fork to mash it until almost smooth. Add the mint, parsley, and lemon juice and zest, and stir until combined. Use a...

  • Raspberry friands

    Raspberry friands

    Preheat the oven to 200˚C/400˚F/ Gas 6. Lightly grease 18 holes of your friand moulds or tins. Whisk the egg whites for a few seconds just to lightly combine; you don’t need to whip them into peaks. Add the butter,...

Sauces

  • Beetroot jam

    Beetroot jam

    Start this recipe the night before. Peel and grate the beetroot. Combine with the sugar in a bowl, cover with cling film and allow to stand overnight. The next day, transfer the beetroot and sugar to a saucepan. Add 250ml...

  • Spiced apricot sauce

    Spiced apricot sauce

    Blanch the tomatoes in simmering water for 20 seconds then plunge into iced water. Peel then halve, discard seeds, then finely chop the flesh. Set aside. Place the star anise, cloves, peppercorns and nutmeg into a pan over a moderate heat...

Recipe Search

Filter your search to a certain collection or collections.

Advertise with us

Reach the key decision makers and opinion-formers in all matters food, wine and travel.

Find out how to get your brand in front of upscale, frequent travelling, high spending readers who love their food, wine and travel. Packages available for the UK, German, Mexican, Turkish and Arabic markets via our international editions.