Because it doesn't need marinating, this salad makes a very quick, simple first course or light lunch.
For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed. But I also suspect we could be in danger...
I love New York and, in particular, New York delis, where I always order a hot pastrami sandwich on rye bread and my husband always orders corned-beef...
This is delightfully simple as everything goes into one pot, no accompaniments are needed, and it provides a complete menu for two people. It is also very...
This famous French classic has always been a favourite of mine and I love to serve it with the grapes well chilled, which beautifully complements the warm...
I've made many a macaroni cheese in my time, but this, I promise you, is the best ever. To make this for 4 people, just double the ingredients and use...
This is a very quick and easy vegetarian supper dish for two people, especially good if you grow your own tomatoes and courgettes and have a glut to use...
In Italian, a puttanesca is a 'lady of the night', which is why at home we always refer to this recipe as tart's spaghetti. Presumably the sauce has adopted...
The one thing we have profoundly to thank French classic cookery for is the creation of steak au poivre. Good, beefy steak, fragrant peppercorns and red...
No need to make a white sauce for this one - the beauty of half-fat crème fraîche is that you can simmer it into a creamy sauce in moments. This could...
This is an adaptation of a famous omelette created by a chef at The Savoy Hotel for the novelist Arnold Bennett, who wrote an entire novel, Imperial Palace,...
Making a soufflé out of some ordinary, inexpensive ingredients adds a touch of luxury when you want to cut costs. The potatoes give the soufflé a lovely...
Apart from tasting superb this is particularly pretty to look at. I like to serve it as a first course, but with a salad and some good bread it would make...
This is what I call comfort food - the kind of thing to make on a cold, grey winter's day. You can vary the vegetables if you like (I quite like it with...
This goes very well with some basmati rice cooked with onion, or else with some very creamy mashed potato.
People are scared of skate, one of the finest and most delicious fish of all. But don't be: the flesh slides away from those ribby, gelatinous bones with...
This is more or less the same as steak au poivre but quite a bit cheaper and - if you like liver - every bit as good.
This is an oven-baked risotto with the deep, fragrant flavour of mushrooms. It's extremely creamy and luscious but - can you believe it? - it contains...
This recipe, invented by my good friend Lin Cooper, started life under the grill, but now, in my attempt to more or less eliminate the grill, I'm happy...
I first had these served al fresco on a flowery terrace in Tuscany on a warm summer evening. They are simplicity itself, yet really fresh tasting. Lovely...