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Morrocan Carrot and Chickpea Salad

Dressing: 1 tablespoon cumin seeds 1/3 cup / 80 ml extra virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon honey 1/2 teaspoon fine sea salt, plus more to taste 1/8 teaspoon cayenne pepper 10 ounces carrots, shredded on a box grater or sliced whisper thin on a mandolin 2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed) 2/3 cup / 100 g dried pluots, plums, or dates cut into chickpea-sized pieces 1/3 cup / 30 g fresh mint, torn For serving: lots of toasted almond slices, dried or fresh rose petals - all optional (but great additions!)

A beauty of a carrot salad - tricked out with chickpeas, chunks of dried pluots, sliced almonds, and a toasted cumin dressing. Thank you Diane Morgan.

Pomegranate Yogurt Bowl

For each bowl: a big dollop of Greek yogurt 2 tablespoons fresh pomegranate juice a drizzle of honey a handful of puffed quinoa crisps (or other cereal/granola) sprinkling of toasted sunflower seeds optional: whole pomegranate seeds or fresh/dried rose petals, a bit of bee pollen

A simple breakfast bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.

Za'atar

4 tablespoons fresh thyme leaves, stripped from stems (or equivalent dried) 2 teaspoons ground sumac* scant 1/2 teaspoon fine sea salt, or to taste 1 tablespoon toasted sesame seeds

Za'atar is an incredibly versatile Middle Eastern spice blend, one of my favorites. Particularly this time of year when it's a welcome addition to all sorts of roasted vegetables, soups and stews, or simply sprinkled over everything from yogurt, to eggs, to savory granola.

Seeded Popovers

2 cups / 475 ml whole milk 2 tablespoons unsalted butter 2 cups / 9 ounces / 255 g unbleached all-purpose flour 1 1/4 teaspoons fine grain sea salt 3/4 teaspoon baking powder 1/4 cup / 1.5 oz / 45 g raw, uncooked millet seeds* 2 tablespoons / .5 oz / 15 g toasted sesame seeds* 2 tablespoons / .5 oz / 15 g toasted sunflower seeds* 5 large eggs, room temperature(!)

Popovers are the most delightful thing my oven produces - sky-high and billowy. Here's my go-to recipe, a few tips, and the overall technique I use.

Kale Rice Bowl

olive oil or clarified butter 1 bunch of kale, destemmed, chopped/shredded ~3 cups cooked brown rice To serve: - capers, rinsed, dried, and pan-fried until blistered in butter - a poached egg - a dollop of salted greek yogurt - a big drizzle of good extra-virgin olive oil - lot's of za'atar - toasted sesame seeds

A quick lunchtime brown rice bowl with kale, capers, salted yogurt, za'atar, toasted sesame seeds - and a poached egg for good measure.

An Ideal Lunch Salad

3 celery stalks, very thinly sliced 1 cup chickpeas (equivalent 14-ounce can), drained/rinsed 3 handfuls arugula or shredded romaine lettuce 1/3 cup toasted pepitas or almonds 15 black olives, chopped 1/2 small red onion, finely diced 1 small head of broccoli florets, blanched Creamy Miso Dressing: 1 medium clove garlic, smashed 1 tablespoon white miso 1 tablespoon mirin 1 tablespoon brown rice vinegar big pinch of ground cumin 1/3 cup / 80 ml plain yogurt 1-2 tablespoons heavy cream, or to taste 1 small ripe avocado, sliced

There's all sorts of good stuff in this salad - chickpeas, celery, black olives, pepitas, avocado, blanched broccoli. Full of crunch & substance, it's a salad that can stand up to a few hours in a container without collapsing.

Labneh

32 ounces plain full-fat yogurt 1/4 teaspoon fine grain sea salt

How a package from Jaipur, India inspired lots of yogurt-straining, labneh-making.

Beetroot and ginger chutney

500g/1lb 2oz fresh beetroot 1kg/2lb 2oz cooking apples 275g/10oz red onion 2.5cm/1in piece fresh ginger 75g/2½oz crystallised stem ginger 350g/12oz soft light brown sugar 2 tsp Maldon saltsalt 1 tsp ground allspice 750ml/1 pint 7fl oz red wine vinegar

Spoon Nigella's beetroot chutney into pretty jars and give it as Christmas presents or keep it for yourself and eat with cheese or cold meats.

Chocolate pistachio fudge

350g/12oz dark chocolate 1 x 397g/14oz can condensed milk 30g/1oz butter pinch salt 150g/5¼oz unsalted pistachios

If I'm not handing this straight round at a party or with coffee after dinner, I might keep half in my freezer, and put the other half in a box or two for Christmas presents. Make sure they stay cold, though.

Maple-roast parsnips

1kg/2¼lb parsnips 125ml/4fl oz vegetable oil 80ml/3½fl oz maple syrup

A generous glug of maple syrup makes all the difference in Nigella Lawson’s easy roast parsnips recipe.

Prawns with spicy dipping sauce

150ml/5¼fl oz good quality mayonnaise 50g/2oz harissa 1 tsp lime juice 1 tsp honey 500g/1lb cooked prawnsprawns

Be careful with the harissa. Not only do samples vary enormously in strength, but also be aware that some jars that bear the name are not really harissa, but a paste made red with beetroot and carrot.

Cinnamon plums with French toast

250ml/9fl oz cranberry juice 100g/3½oz caster sugar 500g/1lb 2oz plums 1 cinnamon 2 free-range eggs 60ml/2½fl oz full-fat milk ½ tsp ground cinnamon 1 tbsp sugar 4 large slices stale white bread 2 tbsp soft, unsalted butter

This is a doubly gratifying recipe for the waste-averse: the French toast (a slightly fancier take on the eggy-bread of my childhood) is made with the remains of a loaf otherwise too stale to eat and the cranberry-sharp, cinnamon-scented compôte uses up plums that were bought more in the spirit of optimism than good sense. If you’re lucky enough to have a plum tree, this would gratifyingly use up a glut.

Spaghetti vongole

500g/1lb very small fresh clamsclams 3 tbsp olive oil 2 garlic 1 tsp anchovy paste 2 tbsp finely chopped parsley 400g/14oz canned chopped tomatoes salt and freshly ground black pepper 450g/1lb dried spaghetti

Anchovy paste is a revelation - so useful for adding that little touch of savoury flavour to simple pasta dishes like this.

Raw salsa

250g/9oz fresh tomatoes 1 small onion 3 mild chillies, finely chopped bunch coriander , to taste salt , to taste lime juice 1 tbsp water

This salsa recipe is a real crowd pleaser – fresh, healthy, low-fat and made in one step. Enjoy with Mexican corn chips.

Hot mustard pickle

250g/9oz green beans 500g/1lb 2oz small cauliflower 250g/9oz courgettes 100g/3½oz fine sea salt 3 onions 300ml/10½fl oz malt vinegar 300ml/10½fl oz white wine vinegar 1 heaped tbsp English mustard 1 heaped tbsp ground turmeric 1 tsp ground ginger 1 tsp dried chilli 25g/1oz cornflour 250g/9oz granulated sugar

Transform a glut of vegetables into a delicious homemade pickle.

Hot chocolate

1 vanilla pod 1 cinnamon 1 litre/1¾ pints milk 150g/5½oz plain chocolate, chopped into small pieces , to taste sugar freshly grated nutmeg

The Hairy Bikers show you how to make a creamy cup of hot chocolate, perfect for a cold winter’s day.

Lemony pond pudding

, for greasing butter 250g/10oz self-raising flour 50g/2oz fresh white breadcrumbs 150g/5oz shredded suet 1 tbsp demerara sugar 1 orange 1 lemon 175g/6oz demerara sugar 175g/6oz cold butter

Try a traditional English dessert with tangy slices of lemon in a rich butterscotch sauce. Serve with double cream or ice cream.

Apricot tarte tatin

75g/2¾oz caster sugar 40g/1½oz unsalted butter 300g/10½oz fresh apricotsapricots 375g/13oz sheet of ready-rolled puff pastryplain flour crème fraiche or ice cream

This is an upside-down fruit tart, first cooked by the Tatin sisters at their restaurant in central France. The story goes that it was created by accident but was such a success with the guests that it became a much-loved classic. The apple version is the best known, but apricots work really well too – sunshine on a plate.

Summer berry cheesecake

100g/3½oz butter 300g/10½oz gingernut biscuits 3 sheets leaf gelatine 500g/1lb 2oz mascarpone 1 lemon 200ml/7fl oz double cream 175g/6oz golden caster sugar 2 tbsp cold water 4 tbsp ready-made lemon curd 450g/1lb summer berries few mint , for dusting icing sugar

This easy-peasy cheesecake is quick to make and can be prepared a day in advance – perfect for entertaining.

Bubble and squeak and candied shallots

30 shallots 150g/5oz butter 3 tbsp caster sugar 200ml/7fl oz red wine 125ml/4fl oz port crème de cassis 600ml/1 pint beef stock 1 fresh bay leaf 1 lemon 1 tsp dried thyme 3 tbsp olive oil 2 leeks 1.25kg /2lb 12oz potatoes 750g/1lb 10oz spring cabbagecabbage sea salt flakes and freshly ground black pepper

Use leftover roast or mashed potatoes and any uneaten greens for a simple solution to Christmas leftovers.

The best chips you have ever tasted

4 large potatoes, preferably Maris Piper , for deep frying sunflower oil flaked sea salt malt vinegar

The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe.

Prawn cocktail

500g/1lb 2oz frozen Atlantic prawns 150ml/5fl oz ready-made gazpacho 150ml/5fl oz crème fraîche 1 shallot 2 tomatoes 1 red chilli 6 radishes small bunch fresh coriander 1 lime 8 dashes Tabasco and freshly ground saltblack pepper 2 small baby gem lettuces 1 large ripe avocado 4 pinches cayenne pepper 4 large fresh cooked prawns 4 sprigs fresh coriander

This classic starter gets a punchy update from the Hairy Bikers in the form of fiery central American additions.

Gazpacho Hispaniola

1 litre/1.7 pints eight vegetable-based juice, such as V8 (available from larger supermarkets) 4 spring onions 2 garlic ½ cucumber 1 small red onion ½ red pepper ½ green pepper 2 tbsp sherry vinegar and saltwhite pepper 4 tbsp extra virgin olive oil 8-10 quails' eggs (optional) handful small basil small bag lightly toasted croûtons (optional)

Easy to throw together, refreshingly moreish and cheap as chips, this chilled soup has everything going for it.

Steak pasty

225g/½lb plain flour 1 tsp baking powder ½ tsp salt 60g/2½oz unsalted butter 1 free-range egg 60ml/2½fl oz water 1 free-range egg 50g/2oz swede 150g/5½oz potato 50g/2oz onion 100g/3½oz rib-eye steak 1 tbsp chopped fresh parsley salt and freshly ground black pepper

Try the Hairy Biker's recipe for a classic steak pasty - these are great to make ahead for a party or picnic.

Glamorgan sausages with red onion and chilli relish

25g/1oz butter 115g/4oz leeks 175g/6oz fresh white breadcrumbs 2 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme 150g/5oz Caerphilly 2 free-range eggs 1 tsp English mustard ½ tsp flaked sea salt 5 tbsp sunflower oil freshly ground black pepper 2 tbsp sunflower oil 2 medium red onions 1 red chilli 2 garlic cloves 75g/2½oz light brown muscovado sugar 5 tbsp white wine vinegar

These vegetarian leek and cheese sausages are delicious and full of flavour. Perfect comfort food.

Sweet and sharp sea bass

3 passion fruit 2 limes 1 orange 1 vanilla pod 4 fillets sea bass 1 red chilli 1 yellow chilli small handful chives small handful coriander

A dazzling little starter for Christmas lunch. Impressive and refreshing, this recipe uses fresh citrus juice to ‘cold cook’ the fish – so no actual cooking needed. Make a few hours or a day ahead.

Lamb hotpot

4 thick lamb neck , for dredging plain flour good glug fruity olive oil 3 onions 2-3 large parsnips 6 large, juicy garlic salt and freshly ground black pepper 6-8 fresh rosemary 6-8 small potatoes, cut in half

Nigel Slater's version of the traditional hotpot is lighter than many and a perfect pick-me-up on a cold day.

Fresh mackerel with roasted rhubarb

4-5 stalks rhubarb good shake of light brown sugar 2 fresh mackerel a little plain flour a couple of good glugs of fruity olive oil a few sprigs of rosemary 1 tbsp capers splash sherry vinegar

Believe it or not, this is a classic combination. Tart rhubarb cuts through the richness of smoky, oily mackerel for a perfect spring supper.

Real mint sauce

bunch of mint pinch salt 4 tbsp boiling water 4 tbsp white wine vinegar 1 level tbsp caster sugar

Mint grows so freely that once you know the trick you never need buy mint sauce again.

Green tomato chutney

175g/6oz light brown sugar 150ml/5fl oz white wine vinegar 1 shallot 1 garlic 2cm/¾in piece fresh root ginger 1 red chilli 125g/4½oz sultanas 600g/1lb 5oz green tomatoes

Use up green tomatoes from your garden with this tasty chutney recipe - it’s delicious on a cheese sandwich.

Tomato chutney

1 tbsp olive oil ½ shallot 1 ½ tomatoes 1 clove garlic 1 tbsp balsamic vinegar 1 tsp brown sugar

James Martin's quick and easy tomato chutney is a cinch to whip up for burgers or a veggie curry.

BBQ sauce

1 small onion 3 cloves garlic olive oil 1 red chilli 1 tsp fennel seeds 55g/2oz dark brown sugar 50ml/1¾fl oz dark soy sauce 300ml/10fl oz tomato ketchup salt and pepper

The perfect accompaniment for any barbecue - slather it on sausages and burgers.

Rhubarb panna cotta with roasted rhubarb

500g/1lb 2oz rhubarb 2 tbsp caster sugar 4 tbsp apple juice 75g/2½oz caster sugar 150ml/5fl oz double cream 2 leaves gelatine 300ml/11fl oz buttermilk

Tangy roasted rhubarb is a perfect match for this light, creamy Italian dessert. Make it a day ahead for a fuss-free pudding to round off a special meal.

Sautéed potatoes with lemon and rosemary

2 tbsp olive oil knob of butter 200g/7oz new potatoes 2 sprigs fresh rosemary 2 garlic 1 lemon sea salt and freshly ground black pepper

If making the sautéed potatoes ahead of time, keep warm in a low oven and squeeze over the lemon just before serving.

Kedgeree

½ onion 55g/2oz butter 300g/10½oz basmati rice 1 tsp madras curry powder freshly grated nutmeg 200ml/7fl oz milk 110ml/4fl oz double cream 300g/10½oz naturally smoked haddock sea salt and cracked black pepper small bunch parsley 3 hard-boiled eggs good pinch cayenne and freshly ground nutmeg knob of butter wedges of lemon

James Martin's kedgeree is perfect for a weekend brunch and on the table in half an hour.

Damson cobbler

900g/2lb damsons 100g/4oz caster sugar 225g/8oz self-raising flour 2 tsp baking powder 75g/3oz chilled butter 100g/4oz caster sugar a pinch of salt 1 medium egg 100ml/4fl oz buttermilk 15g/1/2oz flaked almonds

Rick Stein uses a food processor to whizz together the topping for his sticky damson cobbler - it's up to the oven to do the hard work.

Pumpkin ravioli with sage butter

450g/1lb piece of pumpkin 1 tbsp olive oil large pinch of fennel seeds 1 medium egg 25g/1oz parmesan pinch of freshly grated nutmeg 2 amaretti 15g/1oz fresh white breadcrumbs salt freshly ground black pepper 225g/8oz plain flour ¼ tsp salt ½ tsp olive oil 2 medium eggs 4 medium eggs 75g/3oz unsalted butter 20 small sage 1 tbsp lemon juice

Impress your friends with Rick Stein’s homemade pumpkin ravioli – perfect for a show off dinner party dish.

Lettuce, anchovy and egg salad with a creamy vinaigrette

3 slices white crusty bread 1 tbsp olive oil 6 medium free-range eggs 3 Little Gem lettuce 50g/2oz (about 12) large anchovy fillets in olive oil, drained and cut on the diagonal into 2.5cm/1in pieces 1 small garlic 1 large free-range egg yolk 1 tsp Dijon mustard 2 tbsp lemon juice ½ tsp caster sugar 150ml/5fl oz extra virgin olive oil salt and freshly ground black pepper 3 slices white crusty bread 1 tbsp olive oil 6 medium free-range eggs 3 Little Gem lettuce 50g/2oz (about 12) large anchovy fillets in olive oil, drained and cut on the diagonal into 2.5cm/1in pieces 1 small garlic 1 large free-range egg yolk 1 tsp Dijon mustard 2 tbsp lemon juice ½ tsp caster sugar 150ml/5fl oz extra virgin olive oil salt and freshly ground black pepper

Use the best quality anchovies you can find for this simple salad recipe.

Fennel sausages braised with lemony potatoes and bay leaves

450g/1lb luganega sausages (available from specialist Italian or Continental grocers), or other nice meaty pork chipolatas 4 tbsp extra virgin olive oil 1 small onion 2 garlic 750g/1½lb small waxy potatoes, peeled and each cut into quarters ½ lemon 4 fresh bay leaves 2 tbsp fresh parsley salt and freshly ground black pepper 120ml/4fl oz water

The perfect sausages for this dish are those from specialist Italian or Continental delicatessens, luganega, which come in one long length. If you are using ordinary sausages, add a teaspoon of fennel seeds to the onions when frying.

Spaghetti alla carbonara

400g/14oz dried spaghetti 175g/6¼oz piece smoked pancetta 2 tbsp extra virgin olive oil 3 garlic handful flatleaf parsley 3 large free-range eggs 50g/1¾oz pecorinopecorino salt and freshly ground black pepper

Try Rick Stein's recipe for a classic, creamy carbonara.

Valentine cupcakes

125g/4oz unsalted butter 125g/4oz caster sugar 2 free-range eggs 125g/4oz self-raising flour 150g/5oz raspberries 6 passion fruit a little milk 500g/1lb 1½oz icing sugar 160g/5½oz butter 1 vanilla pod 2-3 drops pink liquid food colouring 50ml/1¾oz milk hundreds and thousands

Make these light-as-a-feather cupcakes with their pretty pink decoration for someone you love.

Vanilla panna cotta

3 gelatine 250ml/9fl oz milk 250ml/9fl oz double cream 1 vanilla pod 25g/1oz sugar 175g/6oz sugar 175ml/6fl oz water splash cherry liqueur 350g/12oz raspberries 4 sprigs fresh mint , to dust icing sugar

Try this easy recipe for creamy panna cotta served with a simple raspberry sauce.

Banoffee pie

100g/3½oz unsalted butter 100g/3½oz caster sugar 400g/14fl oz can condensed milk 150g/5 oz digestive biscuits 230g/8oz pecans 75g/3oz butter 3 large bananas 250ml/10½oz double cream , for dusting cocoa powder 125g/4oz unsalted butter 125g/4oz soft light brown sugar 125ml/4fl oz coconut milk

Full of all things naughty, banoffee pie is irresistible. To save time, use bought dulce de leche instead of making your own caramel.

Toffee apple crumble

100ml/3½fl oz water 225g/8oz granulated sugar 30ml/1fl oz golden syrup 30g/1oz unsalted butter 450g/1lb cooking apples 450g/1lb eating apples 150g/5oz plain flour 150g/5oz unsalted butter 150g/5oz demerara sugar 6 free-range egg yolks 75g/2½oz caster sugar 600ml/1 pint 1½fl oz whole milk 1 vanilla pod

Toffee adds a decadent twist to a classic apple crumble. Serve with lashings of custard.

Sweetcorn fritters with homemade ketchup

100g/3½oz plain flour 1 tsp baking powder salt and freshly ground black pepper pinch smoked paprika 1 tbsp caster sugar 2 free-range eggs 75ml/2½fl oz milk 350g/12oz sweetcorn 6 finely chopped spring onions 125-150ml/4½-5fl oz vegetable oil 2 tsp vegetable oil 1 onion 1 stick celery ½ bulb fennel 2.5cm/1in fresh ginger 2 garlic 1 fresh red chilli 1 tsp coriander seeds 2 cloves 500g/1lb 2oz plum tomatoes 300ml/10½fl oz water salt and freshly ground black pepper 100g/3½oz soft brown sugar 200ml/7oz red wine vinegar

These simple fritters make a decadent brunch with some crisp bacon or a simple supper.

Huevos rancheros (ranch-style eggs)

3 kale 1 onion 1 green pepper 1 red pepper 1 small bird's eye chilli 1 courgette 1 garlic salt and freshly ground black pepper 150ml/5fl oz tomato passata 1 tbsp olive oil knob of butter 8 free-range eggseggs handful fresh coriander 2 soft flour / corn tortillas, warmed in the oven hot chilli sauce

Try a Mexican-inspired brunch with this healthy egg and spicy tomato dish. It's ready in a flash too.

Veggie kedgeree

50g/2oz unsalted butter 1 onion 175g/6oz Arborio rice 750ml/1¼pint hot vegetable stock 1 tsp curry powder 2 free-range eggs 150g/5oz vegetarian black pudding 175g/6oz Puy lentils 1 handful fresh coriander 1 tbsp desiccated coconut pinch freshly ground nutmeg

Veggie black pudding is worth seeking out for a really special breakfast treat. Combine with hard boiled eggs and savoury rice.

Dukkah lamb cutlets with quinoa salad

200g/7oz quinoa handful fresh parsley 1 tbsp chopped fresh mint 1 red pepper 1 cucumber 1 red onion 100ml/3½fl oz extra virgin olive oil 1 lemon salt and freshly ground black pepper ½ tsp cloves 1 tsp fennel seeds 1 tsp coriander seeds 1 tsp cumin 1 tsp paprika pinch turmeric ½ tsp chilli 50g/2oz hazelnuts 30g/1oz pistachios 1 tbsp sesame seeds 4 tbsp honey 1 orange salt and freshly ground black pepper 4 tbsp olive oil 12 lamb cutlets

This quick recipe is a lifesaver for midweek suppers. The dry dukkah spice mix is also great as a dip for flatbreads.

Butter chicken

100ml/3½fl oz plain yoghurt 1 lime 15g/½oz garlic 2.5cm/1in piece fresh root ginger 1 tsp ground cumin 1 tbsp ground coriander 1 tsp garam masala pinch paprika pinch salt 4 x 150g/5½oz chicken breasts 25g/1oz unsalted butter ½ lemon 100g/3½oz unsalted butter 1 onion 2.5cm/1in piece fresh root ginger 2 garlic 100g/3½oz tomato purée 2 small red chillies pinch chilli powder 200ml/7fl oz double cream salt and freshly ground black pepper handful fresh coriander naan bread basmati rice

A mild, creamy curry that's sure to please all tastes. Don't be put off by the long list of ingredients - it's very easy to make.

Apple tart 'Maman Blanc'

250g/9oz plain flour pinch sea salt 125g/4oz unsalted butter 1 tsp cold water 1 medium free-range egg 15g/½oz unsalted butter ½ tbsp lemon juice 65g/2½oz caster sugar ½ tbsp calvados 3-4 Cox's Orange Pippin, Worcester, Russet or Braeburn apples 100ml/3½fl oz double cream 1 medium free-range egg 1-2 tbsp icing sugar

A simple tart topped with buttery soft apples, cream and calvados - takes no time to make, but is so delicious.

Tomato risotto

2 tbsp olive oil ½ onion ¼ garlic 200g/7oz risotto rice Salt and freshly ground black pepper 150g/5oz butternut squash 300ml/10½fl oz water 300ml/10½fl oz tomato essencepassata 10 cherry tomatoes 2 baby courgettes 1 baby fennel ½ tsp coriander seeds 80g/3oz peas 2 tbsp mascarpone 4 tsp freshly grated parmesan 4 tbsp baby salad leaves

A beautiful summer vegetable risotto with tomatoes, squash and fennel. Go the whole hog and make Raymond's tomato essence.

Delia's any kind of cheese sauce

2oz/50g mature Cheddar 1oz/25g parmesan 1 pint/570ml milk 1½oz/40g plain flour 1½oz/40g butter pinch of cayenne pepper a little freshly grated nutmeg salt and freshly milled black pepper

Yes, it's true - any kind of cheese can be used. If you want a mild lactic flavour use a Lancashire, or for something more assertive, how about a sharp Gorgonzola? Or, instead of Cheddar and parmesan, try Gruyere and parmesan.

Quick apricot, apple and pecan loaf cake

175g/6oz ready-to-eat apricots 175g/6oz cooking appleapple 175g/6oz pecan pinch of salt 1½ level tsp baking powder 2 rounded tsp cinnamon 110g/4oz plain flour 110g/4oz wholewheat flour 110g/4oz butter 175g/6oz soft brown sugar 2 eggs 3 tbsp milk 4 cubes demerara sugar ¼ level tsp ground cinnamon

Delia walks you through this simple tea bread recipe for delicious results - perfect for beginners and for baking with kids.

Iced lemon curd layer cake

1 lemon 1 tbsp lemon juice 175g/6oz self-raising flour 1 level tsp baking powder 175g/6oz butter 175g/6oz caster sugar 3 eggs 1 large juicy lemon 75g/3oz caster sugar 2 eggs 50g/2oz unsalted butter 1 large lemon 50g/2oz sifted icing sugar 2-3 tsp lemon juice

Try Delia's delicious lemon cake recipe filled with homemade lemon curd.

Sticky gingerbread puddings with ginger wine and brandy sauce

110g/4oz stem ginger 1 heaped tsp freshly grated ginger 175g/6 oz self-raising flour ¼ level tsp ground ginger one third level tsp ground cinnamon one third level tsp ground cloves ½ level tsp baking powder ¾ level tsp bicarbonate of soda 2 eggs 75g/3oz soft butter 110g/4oz dark brown sugar 1 tbsp black treacle 175g/6oz Bramley apples 4 tbsp ginger 2 tbsp brandy 175g/6oz soft dark brown sugar 110g/4oz unsalted butter 2 pieces stem ginger

If you want to make these puddings in advance, they freeze beautifully, and after defrosting should be re-heated as below.

Classic crêpes suzette

110g/4oz plain flour pinch of salt 2 eggs 200ml/7fl oz milk 50g/2oz butter 1 medium orange 1 tbsp caster sugar 150ml/5fl oz orange juice 1 medium orange 1 small lemon 1 tbsp caster sugar 3 tbsp Grand Marnier, Cointreau or brandy 50g/2oz unsalted butter a little extra Grand Marnier, for flaming

Delia shows you how to whip up this retro classic of pancakes in a boozy orange sauce.

Basic pancakes with sugar and lemon

110g/4oz plain flour pinch of salt 2 eggs 200ml/7fl oz milk 50g/2oz butter caster sugar lemon juice wedges lemon

Trust Delia Smith to show you exactly how to make classic pancakes - and enjoy Pancake Day without any flops.

Pesto mash

450g/1lb potatoes (Désirée or King Edward 50g/2oz butter 1x120g tub fresh pesto salt and freshly milled black pepper

Delia Smith shows you how to make perfect mash in a step-by-step recipe.

Red onion tarte tatin

1.15kg/2½lb red onions 25g/1oz butter 1 tsp caster sugar 6 thyme 1 tbsp fresh thyme 1 tbsp balsamic vinegar and freshly ground saltblack pepper 75g/3oz plain flour 50g/2oz plain wholemeal flour 50g/2oz soft butter 25g/1oz cheddar 1 tsp fresh thyme 2-3 tbsp cold water

Delia Smith wows with a savoury version of the classic French tarte tatin. Just leave it to work its magic in the oven.

Canadian buttermilk pancakes with maple syrup

4fl oz/120ml buttermilk 5oz/150g plain flour ½ level tsp baking powder pinch of salt 3 large eggs about 1-2oz/25-50g lard lots of pure maple syrup

Canada is where this profoundly unique syrup made from the sap of maple trees is made, and these are the pancakes that a certain Madame Lafond made for me when I was in Quebec; delightfully easy but tasting so light and fluffy.

Eggs Benedict

6 tbsp hollandaise sauce 6 large, very fresh eggs 12 slices pancetta 3 English muffins a little butter

Delia's Eggs Benedict recipe uses ready-made hollandaise sauce for a cheat's treat.

Roast pork with crackling

2.25kg/5lb loin of pork, bottom bone removed, top bone left in 1 small, onion 1 tbsp plain flour 275ml/10fl oz dry cider 275ml/10fl oz vegetable stock sea salt and freshly milled black pepper

A pork joint coated in crunchy crackling is always welcome at the table, but when it’s Delia Smith’s perfect roast pork, it’s the guest of honour.

Oven-baked risotto carbonara

8fl oz/225ml carnaroli rice 4½oz/125g cubetti pancetta 1oz/25g butter 1 medium onion 1¼ pints/725ml chicken or vegetable stock 3oz/75g finely grated pecorino 1 large egg 2 large egg yolks 1 heaped tbsp crème fraîche salt and freshly milled black pepper

Forget standing over the stove stirring for twenty minutes. This risotto cooks happily in the oven, leaving you free for other things.

Lavender cream meringues

3-4 fresh unsprayed lavender stems, flowers only 2 large free-range egg whites 100g/3½oz caster sugar 1-2 drops of red food colouringfood colouring 150ml/5fl oz double cream ½ tbsp icing sugar

Make the delicate pastel meringues the day before, with fresh or dried lavender, then add the cream before serving.

Plum crumble

, for greasing butter 12-15 large ripe plums ½ lemon 160g/5½oz caster sugar 175g/6oz plain flour 50g/2oz caster sugar 50g/2oz dark muscovado sugar 100g/3½oz butter 100g/3½oz rolled porridge oats 2 lemons , to serve custard

Make the most of plum season with this comforting crumble recipe. See the top recipe tip below for advice on freezing.

Raspberry ripple ice cream

600ml/1 pint 1fl oz double cream 600ml/1 pint 1fl oz full-fat milk 1 vanilla pod 10 large free-range egg yolks 225g/½lb caster sugar 500g/1lb 2oz fresh raspberries or blackcurrants 50g/2oz caster sugar 3 tbsp water

This is a must for summer - rich custard ice cream can only be improved by sharp raspberry sauce rippled through.

Tabbouleh

25g/1oz bulgar wheat 2 large, ripe vine tomatoes large bunch fresh flatleaf parsley small bunch fresh mint 1 small red onion 2-3 tbsp freshly squeezed lemon juice 2-3 tbsp extra virgin olive oil sea salt 4 ready-made flatbreads

A must at any barbeque, this fresh tasting salad is more herbs than bulgar, as is traditional.

Smoked mackerel pâté

2 kipperssmoked mackerel 1 tsp freshly grated horseradish 2 tsp Dijon mustard freshly ground black pepper 2 tbsp crème fraîche ½ lemon 100g/2½oz unsalted butter , chopped spring onions , cut into slices sourdough bread

A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic.

Mackerel on toast with salted cucumber and horseradish

½ cucumber salt 4 tbsp grated fresh horseradish 2 heaped tablespoon crème fraîche 2 tsp English mustard 4 fresh mackerel salt and freshly ground black pepper knob of butter 4 slices soda bread 1 small red onion ½ small lemon

A potent combination of fresh mackerel, pungent horseradish and refreshing cucumber that’s a smashing start to any meal.

Pumpkin soup

1 x 4kg/8lb 13oz pumpkin 125g/4oz butter 2 medium onions 1 cinnamon freshly grated nutmeg salt and freshly ground black pepper 1.7 litres/3 pints chicken stock (vegetarians may substitute vegetable stock 3 tablespoons sherry

This velvety pumpkin soup recipe is great for Bonfire Night - it’s served with a splash of sherry in a hollowed-out pumpkin.

Pea, salted yoghurt and mint salad

200g/7oz peas 1 long red chilli 1 garlic ½ lemon ½ tbsp extra virgin olive oil sea salt flakes and freshly ground black pepper 100g/3½oz firm, salted, strained yoghurt or fresh soft goats' cheese small handful fresh mint

Throw these ingredients together as a last-minute quick warm salad, or cook the peas in advance and refresh.

Lemon and pomegranate couscous

1 large or 2 small pomegranates 200g/7oz couscous 250ml/9fl oz pints boiling chicken stock sea saltblack pepper 2 lemons 6 tbsp olive oil 4 tbsp chopped, fresh mint or coriander

A quick and easy Moroccan couscous salad that's great for a lunchbox or to serve with cold chicken.

Turkey and ham pie

30g/1oz butter 1 large onion 275ml/10fl oz double cream 100ml/3½fl oz chicken 450g/1lb mushrooms 1 tbsp tarragon or marjoram 675g/1lb 5oz cooked turkey 1.2kg/2½lb potatoes knob of butter 1 free-range egg yolk 3 tbsp milk salt and freshly ground black pepper

Rachel Allen makes a classic Boxing Day recipe for leftover turkey and ham. It’s quick and easy and perfect for chilly post-Christmas days.

The ultimate masala tea

350ml/12fl oz water 100ml/3½fl oz milk 4 black peppercorns 10 green cardamom good pinch green fennel seeds small piece cinnamon 1 tsp fresh ginger 1 tea bag , to taste sugar , to taste (optional) salt

For me this is the ultimate cuppa. It is what women across India make whenever they have friends coming over for a break or a chat. It offers solace and comfort and is invigorating and relaxing all at the same time.

Naan bread

250g/9oz plain flour 2 tsp sugar ½ tsp salt ½ tsp baking powder 110-130ml/3½-4½fl oz milk 2 tbsp vegetable oil nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander 1 tbsp butter

Anjum Anand’s simple naan breads, flavoured with garlic and fresh coriander, are quick and easy to make.

Fennel seed drop-biscuits

80g/2¾oz plain flour 70g/2½oz caster sugar 2 tbsp skimmed milk 140ml/5fl oz milk 1 brown cardamom 1½ tsp fennel seeds pinch of salt 1 tbsp ground almonds 2 tbsp butter 4 tbsp ghee or vegetable oil

These simple biscuits are normally deep-fried, soaked in sugar syrup and served with thick, sweet milky desserts.

Paneer and vegetable skewers

125ml/4½fl oz Greek-style yoghurt small knob fresh ginger 2-3 garlic , to taste salt ½ tsp chilli powder 1 tsp garam masala 2 tbsp lemon juice 2 tbsp vegetable oil 1 tbsp gram flour (also called chickpea flour 1 tsp cumin seeds of 6 green cardamom 300g/10½oz paneer 1 large onion 1 green and 1 red capsicum , for greasing oil 6 wooden skewers, soaked for an hour 2 tbsp butter chaat masala (a dried spice mixture available from Asian grocers), to sprinkle

Paneer is the main vegetarian protein eaten in India and it is a perfect foil for Indian flavours.

Tandoori lamb wrap

150ml/5fl oz Greek-style yoghurt ½ small onion 1 garlic 2.5cm/1in piece fresh ginger 2 tsp each garam masala 1 tsp ground coriander ½ tsp ground fennel seeds ¼ tsp freshly ground black pepper 1 tbsp vegetable oil 2 tbsp fresh coriander ½ tsp red chilli powder 2 tsp lemon juice 1 tsp salt 400g/14oz lamb 2 tbsp melted butter 5 ready-made flour tortillas ½ onion 2 tomatoes, finely sliced 1 Little Gem lettuce 100ml/3½fl oz green chutney, mixed with 3 tbsp yoghurt You'll need ten wooden skewers, soaked in water for half an hour

These wraps are the perfect grab-and-go meal. You can also use seasoned yoghurt and some fresh chopped coriander and mint instead of the chutney.

Paneer with spinach

750g/1½lb baby spinach 3 tbsp vegetable oil 1 tsp cumin 1 large onion thumb-sized piece of fresh ginger 1½ tbsp chopped garlic 1-2 green chillies 2 tsp ground coriander , to taste salt 250g/8¾oz ready-made paneer ½-1 tsp garam masala 6 tbsp whole milk, or 4 tbsp double cream 1-2 tsp lemon juice

This is a wonderful velvety dish with large, fresh cubes of paneer. There are just enough spices for a good background flavour and aroma.

Green coconut fish curry

2 tbsp vegetable oil ½ tsp brown mustard seeds 4 cloves 6 green cardamom 1 large piece cinnamon 1 small onion 5cm/2in piece fresh ginger 2 large garlic 1 tsp ground coriander 300ml/10½fl oz coconut milk 2-4 green chillies , to taste salt 100ml/3½fl oz water 10 curry leaves ½-1 tsp freshly ground black pepper ¾ tsp garam masala 500g/1lb 2oz salmonwhite fish 2-3 tsp lemon juice 50g/2oz fresh coriander

The whole spices and whole green chillies add flavour but are not overly hot so this is mild enough for the children.

Oven-fried chilli chicken

large knob fresh ginger 2-3 garlic 2-4 green chillies, cut in half with the stalk, seeds 1 tsp salt 1 tsp garam masala 1 tbsp lemon juice 2 tbsp oil 800g/1lb 12oz chicken 3 tbsp vegetable oil ¼ tsp salt ¼ tsp freshly ground black pepper ½ tsp ground cumin 4 slices white bread, processed to crumbs in a food processor 1-2 large free-range eggs 1 lemon

Lightly spiced, crisp chicken pieces baked in the oven, rather than fried, to reduce those pesky calories.

Super-rich chocolate ice cream

250g/9oz strong plain chocolate 100g/3½oz unsalted butter 150g/5oz caster sugar 150ml/5fl oz water 4 large eggs 500ml/17fl oz double cream

Rich chocolate ice cream: dark chocolate, cream, eggs. Simple. Faultless. Devastatingly delicious.

My favourite stuffing

500g/1lb2oz chestnuts 1 whole head celery 1 small onion 25g/1oz butter 12 plump prunes 1 tbsp chopped parsley 1 egg and saltblack pepper the turkey's liver 50g/2oz fresh breadcrumbs

Hugh Fearnley-Whittingstall shares his top stuffing recipe for Christmas turkey.

Game terrine

selection of lean game breasts of pheasant breasts of pigeon breasts of duck saddle and hindquarters of 1 rabbit saddle and hindquarters of hare lean strips of venison oil or fat 500g/1lb2oz sausage from all the game, finely chopped livers 2 handfuls fresh white breadcrumbs 1 egg 3 tbsp parsley few sprigs of thyme 5-6 juniper berries 2 cloves garlic splash of brandy splash of red wine salt and pepper 300g/10½oz streaky bacon

Use whatever game you can get for this tasty recipe. It requires a little work, but the results are well worth the effort.

Beetroot soup with feta

3-4 medium (apple-sized) beetroot 500g/1lb 2oz ripe tomatoes, halved 1 clove garlic 1 medium onion 2 tbsp olive or sunflower oil 500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do) salt and freshly ground black pepper 125g/4oz real (i.e. Greek not Danish) feta

Beetroot soup is not only a fabulous colour but delicious too. Try adding a glug of vodka for the classic Borscht experience.

Neck of lamb with lemon and thyme

2 tbsp olive oil 1kg/2¼lb scrag juice of 1½ lemons 6-8 sprigs of thyme a wine glass of water, or lamb stock salt and fresh ground black pepper white bread Greek-style tomato

Neck of lamb is a cheaper cut of meat, but no less delicious if cooked long and slow with plenty of seasoning.

Pumpkin risotto with crispy sage

570ml/1 pint vegetable or chicken stock 1 small onion 12 fresh sage 2 tbsp olive oil 170g/6oz arborio (risotto) rice 250g/9oz pumpkinbutternut squash 50g/2oz butter salt and freshly ground black pepper 12-16 fresh sage 2 tbsp sunflower oil piece fresh parmesanparmesan

Simple, yet stylish, Hugh Fearnley-Whittingstall’s pumpkin risotto with crispy sage takes no time to cook.

Spiced mutton stew with apricots

½ a leg of muttonstewing lamb 250g/9oz hunza apricots 2 tbsp olive or sunflower oil 3 cloves garlic 2 large onions 3 large carrots 2 cinnamon 2 tsp ground cumin 1 tbsp whole coriander seeds 6 cardamom a few small pieces dried ginger pinch of mace lamb/mutton stock or beef stock 1 glass white wine 125g/4½oz good fruit chutney salt and freshly black pepper boiled rice 5g/1 tsp whole cumin or caraway seeds

This cheaper cut of meat is slow cooked to perfection with Moroccan spices and apricots.

Green curry paste

4-6 medium green chillies 2 shallots 5cm/2in piece of fresh ginger 2 garlic small bunch of fresh coriander 2 lemongrass 1 lime 8 kaffir lime leaveslime 2.5cm/1in piece galangal 1 tbsp coriander seeds 1 tsp ground cumin 1 tsp black pepper 2 tsp Thai fish sauce 3 tbsp olive oil

Homemade Thai curry paste has tonnes more flavour that shop-bought versions. Make double the recipe and freeze half for later.

Speedy summerberry jam

750g/1½lb mixed summer berries including strawberries, raspberries, blueberries and blackberries 100ml/3½fl oz water 400g/14oz caster sugar teacakes, to serve

Capture the best of summer's fruit with this quick jam recipe. Try it with any combination of strawberry, raspberry, blueberry and blackberry.

Cucumber and mint raita

250ml/8fl oz natural yoghurt ½ cucumber large handful mint large pinch salt ½-1 green chilli

A cool, fresh chutney that takes seconds to make. Use it to top fiery curries or as a dip for poppadoms.

Bellini cocktail

2 ripe peachespeaches chilled champagne 2 chilled champagne

This famous cocktail was invented at Harry's Bar, Venice, in 1934. The combination of peach juice and fizz is almost acceptable at breakfast.

Moist carrot cake with coconut orange cream

150ml/¼ pint sunflower oil 100g/4oz soft light brown sugar 2 eggs 75g/3oz golden syrup 175g/6oz wholemeal self-raising flour 1 level tsp ground cinnamon ½ tsp ground allspice ½ tsp ground ginger 1 tsp bicarbonate of soda 200g/7oz finely grated carrots 75g/3oz sultanas 25g/1oz desiccated coconut 2 tsp fine-cut orange marmalade 150g/5oz cream cheese 50ml/2fl oz coconut cream 40g/1½oz icing sugar freshly grated or ground nutmeg or ground cinnamon

Try our super moist carrot cake sandwiched with coconut cream cheese icing.

Potato salad

2 tbsp walnut 1 tbsp tarragon 2 tsp Dijon mustard 2 tbsp olive oil 2 tbsp walnut oil 1 tsp honey flaked sea salt and freshly ground black pepper 900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed 1 tbsp chopped fresh tarragon 1 large shallot 2 tbsp chopped cornichons or gherkins

Looking for an easy potato salad recipe? Give the humble spud a quick makeover with a delicious dressing.

Stress-free full English breakfast

2 sausages 2-3 rashers of bacon 2 flat mushrooms 1-2 ripe tomatoes 1 thick slice of black pudding 1 large egg 1 slice of bread

A proper fry-up is a very personal thing, so feel free to swap in and out what you like best.

The perfect baked potato

2 fat, floury potatoesKing Edward olive oil flaked sea salt 2 smoked trout 1 tbsp chopped fresh parsleychives 2 handfuls grated mature cheddar 1 tsp hot horseradish sauceEnglish mustard 2 large knobs of butter sea salt and freshly ground black pepper 150g/5oz cream cheese 1 tbsp medium curry paste 4 spring onionsred onion 2.5cm/1in piece cucumber 1-2 ripe tomatoes small handful chopped fresh mintcoriander good squeeze of lemon or lime juice sea salt and freshly ground black pepper

We’ve got the recipe for the perfect jacket potato with two tasty fillings.

Feta, rocket and olive pasta salad

350g/12oz penne, rigatoni 8-10 large sprigs of mint 150g/5oz frozen peas 200g/7oz feta 50g/2oz bag of rocket 1 lemon flaked sea salt and freshly ground black pepper extra virgin olive oil 20-30 good-quality marinated green olives

Our healthy pasta salad, bursting with herby goodness can be made in a matter of minutes.

Oriental chicken salad

4 skinless, boneless chicken breasts 4 tbsp clear honey 2 tbsp rice vinegar 2 tbsp soy sauce 1 tbsp sesame oil 1 garlic 2.5cm/1in piece fresh ginger 2 tbsp sesame seeds small bunch of fresh coriander 1 large carrot 1 bunch of spring onions ½ cucumber ½ Chinese lettuce

This spicy, crunchy salad is low in fat but full of flavour - perfect for a healthy dinner.

Deep fried calamari with garlic and lemon mayonnaise

, for deep frying vegetable oil 250g/9oz plain flour ½ tsp cayenne pepper ½ tsp smoked Spanish paprikapaprikapaprika ½ tsp salt 500g/1lb 2oz squid 2 eggs 200ml/7fl oz mayonnaise 1 garlic ½ lemon

Homemade crispy calamari is quick, easy and definitely worth the effort. Dip into creamy garlicky mayonnaise.

Chicken tikka masala

4 skinless, boneless chicken breasts 4 tbsp readymade tandoori paste 2 tbsp natural yoghurt 3 tbsp vegetable oil or ghee ( clarified butter 1 cinnamon 8 cardamom 1 large onion 3cm/1¼in piece of fresh ginger 2 garlic 1 tsp ground cumin 1 tsp ground coriander ½ tsp turmeric ½-1 tsp cayenne pepper 1x200g can chopped tomatoes 150ml/5fl oz chicken stock 1½ tsp garam masala ½ lemon ½ tsp salt

A quintessential British favourite and one that shouldn't rely on a phone call to the takeaway. Chicken tikka masala - we love you.