British recipes
Showing 1105-1120 of 3306 recipes
Chips recipes
Maple, parmesan and rosemary sweet potato chips
Sweet potato chips flavoured with maple, rosemary and a generous amount of parmesan make the perfect side to griddled steak.
Jersey royal recipes
Roast jersey royal, spring herb, hazelnut and bacon salad with lemon brown butter dressing
Toasted hazelnuts and fresh radishes add extra crunch to this spring salad of herbs, bacon and roasted jersey royals – a yummy seasonal lunch.
Rice recipes
Garlic-stuffed chicken with pistachio, sour cherry and herb pilaf
Garlic-buttery juices from the roasted chicken adds even more flavour to this herby rice pilaf recipe, and pistachios add a satisfying crunch.
Prawn recipes
Langoustines with watercress and pastis hollandaise
The aniseed flavour of pastis added to this creamy, rich hollandaise works wonders with cooked langoustines. Serve as a starter and let everyone dig in.
Jersey royal recipes
Garlic and sage smashed jersey royals with pan-fried sea bass
Pan-fried sea bass is a perfect match for these golden potatoes, drizzled with a salty sage butter, in this recipe for two people.
Classic soup recipes
Quick chicken noodle soup
There's no midweek meal more comforting than a bowl of chicken noodle soup made with fresh vegetables, shredded chicken breast and egg noodles.
Cheat's recipes
Quick beef stroganoff
You can't go wrong with a hearty beef stroganoff. Our shortcut recipe uses rump steaks and packets of steamed rice to hurry things along.
Sweet potato recipes
Quick spring green, sweet potato and chilli frittata
Frittata, made with spring greens, creamy goat's cheese, sweet potato and a kick of chilli heat, is an easy vegetarian dinner that's just as good served cold the next day.
Red cabbage recipes
Soused sardines with red cabbage and seaweed salad cream
Bread is essential in Nathan Outlaw's pickled sardine recipe – you'll need it to mop up all the wonderful juices after the fish has gone.
Picnic recipes
Pesto, pea and watercress tartlets
These seasonal spring tartlets filled with peas and watercress are a great make-ahead starter or savoury nibble at afternoon tea.
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