
Banoffee Pie
The toffee layer is the only stage that takes time: an unopened tin of sweetened condensed milk simmered in water for 3…
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The toffee layer is the only stage that takes time: an unopened tin of sweetened condensed milk simmered in water for 3…

A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…

Blanquette de veau is the white-on-white veal stew that turns up on bistro chalkboards across France in the spring, a…

New Orleans bread pudding is the dessert built for a city that refuses to throw out yesterday's baguette, a…

Buttery shortcrust rests then rolls; one disc lines a pie dish, fills with sliced spiced apples, the second disc tops it

Cheese blintzes are the Eastern European Jewish answer to the crepe-with-filling, paper-thin pancakes wrapped around…

The British takeaway classic, the meal eaten wrapped in paper on a seafront bench while the gulls work out their angle of attack

Kahi is the Iraqi Friday-morning breakfast pastry, a paper-thin laminated dough fried crisp then dunked briefly in…

Slices of white bread are trimmed of their crusts and cut into triangles, then fried in ghee until deep golden

A graham-cracker base is pressed into a 23 cm springform tin and pre-baked for 10 minutes

Noodle kugel is the sweet-savoury Ashkenazi Jewish casserole, wide egg noodles bound in a sweet cream-cheese custard…

Powdered gelatin blooms in cold milk 5 minutes

The easiest spectacular dessert you can make, and the one thing Australia and New Zealand still argue about ownership of

Chicken chilli masala is a relatively modern entry on the British restaurant menu, sitting somewhere between a jalfrezi…

Chicken tikka masala is, depending on which origin story you believe, either Glasgow's mid-1970s answer to British…

Moghul (sometimes spelled Mughal or Mughlai) curries trace back to the imperial kitchens of the Mughal Empire, where…