British recipes
Showing 1585-1600 of 3306 recipes
Blue cheese recipes
Roast pumpkin with toasted hazelnuts, blue cheese and thyme
This roast pumpkin recipe with toasted hazelnuts, blue cheese, thyme and chilli, makes a great dinner party starter for an autumn gathering.
Roast recipes
Diana Henry’s pork with brandy, prune and pecan stuffing
A show-stopping recipe pairs roast pork with fruity, boozy stuffing and the ultimate crackling – perfect for impressing dinner party guests.
Lamb shank recipes
Braised lamb shanks with red wine, tomato and vinegar
Classic braised lamb shanks are slow-cooked with onion, garlic, rosemary, thyme, bay and vinegar – to give a bittersweet richness to the sauce.
Brilliant blackberry recipes
Sloe gin bramble pie
We've given the classic blackberry pie recipe a boozy update by adding sloe gin, before baking in a sweet pastry case. The perfect autumnal dessert
Celeriac recipes
Celeriac and apple soup with girolle mushrooms and cheesy toasts
Use the stars of autumn to make celeriac and apple soup with girolle mushrooms, and serve with cheesy toasts. A taste of luxury in 45 mins.
Loaf cake recipes
Pear and banana bread
This banana bread recipe is a brilliant way to use up browning bananas. The addition of pears and maple syrup makes it all the more sticky and decadent.
Broccoli recipes
Broccoli, spinach and parmesan pies
This vegetarian broccoli, spinach and parmesan pie recipe makes a meal for 2 people that's ready in 45 minutes.
Cherry recipes
Chocolate vinegar cake with sour cherry compote
Chocolate vinegar cake? We know what you must be thinking. But this tastes neither sour nor of vinegar. It is fruity, indulgent, and begging for you to give it a go.
Crumble recipes
Berry and apple crumble with marzipan
Our crumble recipe is made with frozen berries and shop-bought marzipan to cut the prep time. No stress, no faff – a great dessert made with little effort.
Damson recipes
Damson cheese and caraway oatcakes
Despite it's name, Debbie Major's damson cheese recipe is a set, sweetened purée, best served with strong cheese and savoury biscuits.
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