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Recipes

Sauces and accompaniments

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

  • Apple cider sauce

    Apple cider sauce

    Place half of the cider into a small saucepan with the raisins. Simmer gently over a moderate heat until the raisins are very plump (about 15-20 minutes). Add all remaining ingredients, minus the nutmeg, along with ½tsp table salt to a medium saucepan. Cook gently until the apples are soft, about 15 minutes. Combine both mixes together in a blender (or

  • Garlic confit

    Garlic confit

    Place the garlic cloves and olive oil in a saucepan over the lowest setting possible on your stovetop (use a simmer pad if necessary) and cook for 1 hour or until the garlic is soft. You do not want the oil boiling at any time, you want it just past warm as this ensures the garlic becomes beautiful and soft – plus

  • Pizza sauce

    Pizza sauce

    Place the tomatoes and oregano in a food processor with ¼tsp salt and 2 pinches of freshly ground black pepper, and blend until smooth.

  • Passion fruit curd

    Passion fruit curd

    To make the curd, place the sugar, butter, lemon zest and lemon juice in a medium saucepan on a medium heat. When the sugar has dissolved and the butter melted, add the passion fruit pulp, warm for 30 seconds, then remove from the heat. Beat the eggs and yolks in a bowl, gradually pour in the contents of the pan and

  • Damson cheese

    Damson cheese

    Preheat the oven to 180°C/350°F/Gas 4. Put the fruit and lemon juice in a heavy casserole dish and cover. Put in the oven for 10 minutes, then lower the heat to 150°C/300°F/Gas 2 and cook for 50 minutes. Lower the heat further to 130°C/250°F/Gas ½ and cook for a further 1 hour. Sit a nylon sieve over a bowl and

  • Red plum jam

    Red plum jam

    Half and stone the plums. Lay the pieces in a large earthenware bowl, adding some sugar over each layer of fruit, finishing with sugar over the top. Wrap the plum stones in a small piece of muslin and bury it in the plums and sugar. Leave overnight. Transfer the contents of the bowl, including the stones, into a preserving pan.

  • Forager’s jelly

    Forager’s jelly

    Put the berries, damsons and lemon juice, pips and flesh in a preserving pan with just enough water to cover the fruit. Put the lid half on the top and bring to a gentle simmer. Cook for about 1 hour until the fruit is soft. Check to make sure it doesn’t over-boil. Using a potato masher, press the fruits gently

  • Mirabelle and saffron conserve

    Mirabelle and saffron conserve

    Put a cut in the side of each plum and put in a large pan with 225ml water. Cover and cook on a moderate heat until the plums are soft and splitting. Fish out as many stones as possible. Add the sugar and saffron and dissolve over a low heat. Increase the heat, and boil for 20 minutes, until it reaches 150

  • Chinese plum sauce

    Chinese plum sauce

    Put all the ingredients together with 100ml water in a noncorrosive pan and bring to a simmer. Let the mixture gently bubble for 1½ hours, checking occasionally to make sure it doesn’t stick to the pan’s bottom. Remove the cinnamon and star anise if you can, and strain about 4 ladlefuls of the mixture at a time through a sieve

  • Ricotta fritters with a tricolour of plum compote

    Ricotta fritters with a tricolour of plum compote

    Keeping the colours separate, cut the greengages and plums into halves then quarters, removing the stones as you go. Put each colour plum into a separate small pan – or use one pan to cook one batch at a time. Put 30g of sugar into each batch. Add the Muscat de Beaumes de Venise to the greengages. Split the vanilla pod

  • Rose petal jam

    Rose petal jam

    Cut away and discard the white base of the petals. Place the petals in a large bowl, cover with cold water and put in the fridge for about an hour. Drain the water and spread the petals to dry on paper towels. Rinse and dry the bowl, then start layering the petals with 225g sugar, making sure they are all

  • Persian spice mix

    Persian spice mix

    There are several types of advieh (spice mixes) in Persian cuisine; one for khoresht (stews) and one used for polos (rice dishes).

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Recipes

The Collection - Latest recipes this month

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

Starters and Mains

  • Watermelon, feta and rocket salad with beetroot vinaigrette

    Watermelon, feta and rocket salad with beetroot vinaigrette

    First make the vinaigrette. Put the mustard, vinegar, beetroot powder and oil in a screw-top jar with a secure lid and shake vigorously to emulsify. Put the watermelon on a plate along with the shaved feta, coppa stagionata and rocket. Wildly splatter over the dressing and then serve.

  • Tomato and cucumber salsa jelly with borage flowers

    Tomato and cucumber salsa jelly with borage flowers

    For a vegetarian or vegan option, you could use agar flakes to set the jelly – just check the instructions on the packet. Chop the tomatoes roughly and purée them in a food processor with the salt. Put a nylon sieve over a bowl and line with some muslin. Pour in the tomato and leave for up to 4 hours to drain. Once drained, the liquid will be quite pale. You need 225ml. Soften the gelatine in a bowl of cold...

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Desserts and Puddings

Cakes, Bread and Pastries

  • Rosewater and pistachio baklava ice cream parfait

    Rosewater and pistachio baklava ice cream parfait

    This honey-infused baklava is given a new twist as it’s frozen in layers of vanilla ice cream. Preheat the oven to 180C/350F/ Gas 4. Place the pistachio nuts, almonds and cinnamon in a food processor and blend until the...

  • Honey, fig and walnut tea bread

    Honey, fig and walnut tea bread

    Preheat the oven to 160C/325F/ Gas 3, and grease and line the base and sides of a 1kg loaf tin. Place the butter, sugar and half the honey in an electric food mixer and beat briefly until pale and soft....

Sauces

  • Herb-infused honey pots

    Herb-infused honey pots

    These make perfect summer gifts. Flavour a mild honey such as acacia or sunflower honey with your favourite herbs and flavourings such as those below. Other flavours, including fennel flowers, chilli and even shaved truffle can be used. Sterilise your...

  • Kimchi

    Kimchi

    Put the cabbage in a big bowl and sprinkle the salt in-between the cabbage leaves. Cover and keep in the fridge overnight. The next day, remove the cabbage from the fridge and drain it well. Combine the rice flour and 33...

Herb-infused honey pots recipes

Category: Sauces and accompaniments

Herb-infused honey pots

Ingredients

  • 5-6 heads fresh (edible) lavender, washed and dried thoroughly
  • 1-2tbsp dried rose petals
  • 3-4 sprigs fresh thyme and rosemary, washed and dried thoroughly
  • 750ml pale runny honey, such as acacia

Method

Makes 3 jars

These make perfect summer gifts. Flavour a mild honey such as acacia or sunflower honey with your favourite herbs and flavourings such as those below. Other flavours, including fennel flowers, chilli and even shaved truffle can be used.

Sterilise your jars before you start, and towel dry. Place the lavender in one jar, the rose petals in another and the thyme and rosemary sprigs in the third, and then top up with the honey.

Seal the jars with lids and store in a cool, dark place for 1 month for the flavours to infuse and intensify. Serve with toast or bread and butter, and store in the fridge once reopened.

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