
Cornish Pasty
Shortcrust pastry uses a mix of lard and butter for the right sturdy-but-flaky texture; chilled, rested for 30 minutes…
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Shortcrust pastry uses a mix of lard and butter for the right sturdy-but-flaky texture; chilled, rested for 30 minutes…

A Full English is a coordination exercise more than a recipe

Jägerschnitzel (hunter's schnitzel) is the German answer to schnitzel-with-sauce, breaded pork escalopes finished with a…

Potatoes are boiled in their skins until tender (about 25 minutes); cooled slightly, peeled, grated on the coarse side

Moussaka is the Greek tradition of layered aubergine and lamb baked under a thick blanket of bechamel, the dish that…

A short pastry of plain flour, butter, margarine (the mix gives Nigerian pies their distinctive texture, flakier than…

A simple flour-egg-warm-water dough rests then rolls thin

Ragu with gnocchi is the Italian comfort dinner that pairs slow-cooked meat sauce with soft potato dumplings, the gentle…

This is the modern bistro version of salade niçoise, the Provençal salad reworked with seared fresh tuna instead of…

Steak frites is the French bistro dinner of last resort and first choice, a properly seared steak with hand-cut…

The British Sunday lunch, the meal that anchors the week for any household that still observes it

The sweet potatoes are roasted whole until the flesh collapses and the sugars caramelise around the seam - never boiled, which dilutes them

Yellow sweet potatoes (boniato or the Caribbean white-fleshed variety if you can find them; otherwise ordinary orange…