Recipes

We all know how to roast a chicken, just like we all know how to make toast. But here’s the next giant step: creating a Mexican-influenced salsa to spice up...

It’s impossible to think of a more suitable recipe for Farmer’s Weekly. Give this one of a million versions your full attention and win the praise of your lucky fellow...

Unless you have the entire Mafia Womens’ League on your unpaid payroll, this Italian-American pasta and meatballs classic is a great moment to display your skills as a solo cook.

Cooking a rabbit is a minor challenge, second only to getting a rabbit in the first place. Like most survivalist foods inherited from the peasantry of Europe, these floppy, cartoonish...

Oxtail is a classic casserole and a firm favourite. Here’s a variation I’d never come across before, but after making it, and more importantly, loving it, I recommend it to...

Biscotti are what Italians dip into their espresso, because in Italy there are no rusks. Use this recipe to qualify as a baking mafioso, or in time even a don....

There’s something gloriously accessible in the word ‘stew’. It represents the best values of the home cook: simple but well-chosen ingredients, and classic and extraordinarily potent kitchen skills and techniques.

I have known grown men to drink Tabasco straight from the bottle, while others in brave response chewed maniacally on raw chillies. But if you are a chilli fan, one...

To make prawns with pak choi and five-spice seasoning for four, you will need: 600g of peeled, cleaned and thawed prawns 1 teaspoon freshly...

Cooks perfected the art of pickling food products long before they had fridges. Try this great South African classic – pickled fish – with its mouth-watering sharpness and exquisite oceanic...

Tandoori chicken is one of the Asian subcontinent’s many contributions to fine dining. A ‘tandoor’ is the Hindi word for the special clay oven used in this style of cooking....

A friend of mine recently returned from Hanoi, bringing with him happy memories of pho, an aromatic, beef stock-based noodle soup made with beef or chicken, and chillies. He came...

With the possible exception of a chocolate brownie, nothing accompanies tea or coffee better than a crisp shortbread biscuit.

Staunch artisanal chefs and sourdough bakers amongst our readers will object, but the simple fact is this: if supermarkets offer frozen pizza bases for sale, why attempt to make them...

This combination of ingredients with pasta makes a fine supper for four to five people. And no, it’s not just another version of spaghetti bolonaise…

A pork chop – and may all my ancestors kindly look the other way – is a marvellous thing. And when simmered in white wine and a tangy Dijon mustard...

Calamari – squid to our friends in the marine biology sector – is a wonderful addition to one’s seafood repertoire. Easy to cook, a marvel to present and a delight...

Risotto, a hearty rice-based dish, is also a delicious accompaniment to meat, fish or poultry. Add it to your repertoire of gourmet dishes.

Some rococo banana splits are overwhelmed by ice cream, fudge caramel and even crushed nuts. But in the spirit of good food with minimal effort, we have the Farmer’s Weekly...

Christmas is full of tradition, and people everywhere recognise the end of the year as a festival. We put together a delicious buttered turkey and roast vegetables recipe to try...