Soufflé

Soufflé

Twice-baked soufflés with gruyère and cheddar

Soufflés are among the kitchen's greatest challenges. Try our soufflé recipe (and memorise our tips for success) for a method that will work every time.

Pretzels

Pretzels

James Morton's pretzels

Learn how to make pretzels with the Great British Bake Off's James Morton, with this step by step guide.

Egg custard

Egg custard

How to make egg custard

Otherwise known as creme anglaise or 'posh custard'...

Chicken kiev

Chicken kiev

Chicken kiev

Master this classic chicken kiev recipe with our foolproof guide.

The challenging one – marmalade

The challenging one – marmalade

How to make seville orange marmalade

Follow our tips for clear, perfectly set, tangy marmalade.

Pancakes

Pancakes

How to make pancakes

Once you learn the basic rules, you’ll be able to create perfect wafer-thin crepes every time.

Yorkshire puddings

Yorkshire puddings

How to make Yorkshire puddings

A well-risen, golden and crisp Yorkshire pud is the holy grail of the Sunday roast. Follow our step-by-step technique for perfect yorkies every time.

Richard Bertinet's step by step

Richard Bertinet's step by step

How to make croissants

Follow Richard Bertinet's step by step guide for perfect buttery, flaky croissants.

Lemon meringue pie

Lemon meringue pie

How to make lemon meringue pie

This billowing pie is the stuff of memories – but let's face it, it can be a total pain to make. Here's how to perfect it.

Expert technique - omelette

Expert technique - omelette

How to make the perfect omelette

It's a classic dish, but so easy to get wrong. Here's how to make the perfect omelette in five simple steps, with some chef tips to help you along the way.

Jam doughnuts

Jam doughnuts

How to make jam doughnuts

Doughnuts are back - and with good reason. 

Sushi

Sushi

How to make sushi

Sushi is more fashionable than ever, and makes a great starter or canapé. With Japanese ingredients now easily available, you can impress friends by making your own.

Pasta by Giorgio

Pasta by Giorgio

Make pasta the Giorgio Locatelli way

"When you make fresh egg pasta at home, you have the satisfaction of knowing all the ingredients that went into it.”

Gravadlax

Gravadlax

How to make gravadlax

Learn how to make home-made gravadlax. This Scandinavian classic isn’t just for Christmas. It can be prepared ahead and served on rye bread, in salads, tarts and pasta dishes for outdoor entertaining or a light lunch.

Pesto

Pesto

How to make pesto

Home-made pesto packs a flavourful punch that shop-bought jars can’t match. So why not make your own? With our home-made pesto recipes, you'll have this fresh, aromatic delight ready in minutes .

Pâté

Pâté

How to make rich pork pâté

This rich pork pâté recipe is a cinch to make and cooks in a Kilner jar, which looks good and is easy to serve. The result is a meaty texture with a fairly coarse consistency, enhanced by the addition of nuts.

Gravy

Gravy

How to make gravy

No roast dinner is perfect without a jug of glossy, velvety gravy. Here’s how to make superb gravy – even if you’re a veggie!

Scotch eggs

Scotch eggs

How to make scotch eggs

Follow our step-by-step guide on how to make perfect scotch eggs at home. Great for a packed lunch or a picnic. 

Shortcrust pastry

Shortcrust pastry

Shortcrust pastry

Shortcrust pastry is versatile and as it's a crumbly pastry with a high butter content it's ideal for pies, tarts and turnovers.

Salad dressings

Salad dressings

How to make salad dressings

Creating a good salad dressing is a complex business: which oil to use for which salad, and what kind of vinegar? Our guide will smooth things out.

Marmalade

Marmalade

How to make marmalade

Making marmalade is a pure joy and brings with it that warm feeling of having several jars sitting in the larder to see you through the year. As well as giving a luxurious start to the day, it’s as cheap as chips to make.

Jam

Jam

How to make jam

You don’t need any special culinary skills for this: making jam is a wonderful task and a relatively simple process.

Compote

Compote

How to make compote

Around autumn, make the most of the ripe, soft fruits that abound at this time of year by preserving them as gorgeous compotes.

Tomato chutney

Tomato chutney

How to make tomato chutney

Whether it’s green or red, a good tomato chutney is magical with fresh bread and a hunk of cheese. This sweet-sour chutney allows you to enjoy the flavour of the British tom right through winter.

Roast tomatoes

Roast tomatoes

How to make roast tomato sauce

Knock up a batch of intensely flavoursome roasted tomato sauce and use it to produce a variety of dishes.

Chutney

Chutney

How to make chutney

Commercially produced jars of ‘English-style’ chutney have been known to put people off for life, but a proper homemade chutney will have you hooked (and never fails to impress). Check out this step-by-step guide.

Preserves

Preserves

How to make tomato preserves

Fill your shopping basket with the last of the season’s plentiful glut of rich, ripe tomatoes and preserve them for a taste of summer sunshine throughout the year.

Granola

Granola

How to make granola

Bring out your inner earth mother by whipping up a batch of wholesome granola. Many ready-made versions are high in fat and sugar, but a few simple tweaks make ours a healthier but no less special breakfast. 

Salad dressings

Salad dressings

How to make salad dressings

Creating a good salad dressing is a complex business: which oil to use for which salad, and what kind of vinegar? Our guide will smooth things out.

Harissa

Harissa

How to make harissa

This Moroccan chilli paste is very popular now, and is used to add flavour and kick to tagines and stews, and as a condiment. There are several brands but none as good as your own.

Meat stock

Meat stock

How to make meat stock

Why make your own stock? Well, there are three good reasons: it’s better than anything you can buy; it won’t contain salt (shop-bought stocks often contain too much); and it’s simple to make.

White sauce

White sauce

How to make white sauce

Step-by-step we'll show you how to master culinary techniques, such as perfecting a white sauce. Knowing how to create quick creamy sauces is a godsend for regular cooks.

Mayonnaise

Mayonnaise

How to make mayonnaise

Learn how to make velvety home-made mayonnaise. It's simple and quick to make, and is vastly superior to most shop-bought stuff. Follow our method for perfect results every time.

Hollandaise

Hollandaise

How to make hollandaise sauce

Hollandaise sauce is a great trick to have up your sleeve. The ingredients are likely to be loitering in your fridge and store cupboard.

Preserved Lemons

Preserved Lemons

How to make preserved lemons

Fabulous in tagines, salads and dressings, this magic ingredient couldn’t be simpler to make

Cheese Soufflé

Cheese Soufflé

How to make a cheese soufflé

Our step-by-step guide will have you making the perfect soufflé in no time 

Marrons glacés

Marrons glacés

How to make your own marrons glacés

They're a seasonal treat but candied chestnuts can be tricky to find and they’re not cheap. This homemade version takes a few days, but the sweet delights are well worth the effort

Caramel

Caramel

How to make perfectly smooth caramel

Caramel can be a tricky thing to master, but success rests in preventing it from crystallising and burning. Here's how 

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