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Lemon-Infused Water

Easy
Place 2 thinly sliced lemons in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the lemons to infuse. Stir we
Prep Time
5 mins
Cook Time
-
Serves
-

Italian hot fudge sundae

Easy
1) Bring 165ml of cream and espresso to a simmer in a heavy medium saucepan. Remove from the heat. Add the chocolate and stir until the chocolate melts and the sauce is smooth. 2) Beat the remaining 250ml of cream, adding icing sugar one tablespoon a
Prep Time
15 mins
Cook Time
5 mins
Serves
6

Lime marinated chicken wings with avocado dip

Easy
1) In a blender, puree until smooth the jalapeno pepper, garlic, vegetable oil, tomato puree, salt, honey and lime juice. Pour marinade over the chicken. Add the lime zest and toss to coat. Cover with clingfim and refrigerate overnight. 2) Prehe
Prep Time
15 mins
Cook Time
10 mins
Serves
6

Pineapple upside down biscuits

Easy
1) Preheat the oven to 200C/Gas 6. Grease ten cups of a muffin pan. 2) Strain the tin of crushed pineapple, reserving the juice. Combine the pineapple, sugar and butter, and mix well. Divide the pineapple mixture between the muffin cups. 3) Place a
Prep Time
10 mins
Cook Time
15 mins
Serves
10

Individual lemon meringue pies

Medium
1) Preheat oven at 160C/Gas 3. 2) In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Divide among the mini pie crusts. Bake for 10 to 12 minutes until the filling is just set, it can still be wobbly in the center when shaken.
Prep Time
10 mins
Cook Time
15 mins
Serves
6

Chocolate dippity doughnuts

Easy
1) Preheat oil in a deep-fryer to about 180 to 190 degrees C. 2) Form dough into doughnuts and poke a hole through them. Drop them into hot grease and brown them on both sides until they were done about 2 minutes on each side. Don't forget to flip o
Prep Time
20 mins
Cook Time
20 mins
Serves
3

Orange coffee cake

Easy
For the cake:1) Preheat the oven to 180 degrees C/Gas 4. Butter a 23-cm round cake pan. 2) Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the
Prep Time
15 mins
Cook Time
20 mins
Serves
4

Fried mini Cubans

Easy
1) Pour the oil into a large cast iron skillet about 1.25-cm up the sides and heat to about 180 degrees C. 2) Form and roll biscuit dough into 12.5 cm rounds. Dip your fingers in the egg wash and wipe around the edge of the bottom biscuit to enable
Prep Time
180 mins
Cook Time
20 mins
Serves
4

Buffalo style grilled French-cut chicken breasts with blue cheese sauce and jicama and watermelon salad

Medium
For the chicken:1) Preheat the griddle to medium; make sure the griddle is ready for cooking over indirect heat. 2) Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tbsps chilli powder and heat for
Prep Time
35 mins
Cook Time
15 mins
Serves
4

Crab benedict

Easy
For the crab benedict: 1) In a large bowl, whisk together the worcestershire sauce, mayonnaise, hot sauce, lemon, parsley, and salt and pepper. Gently fold in the crab and peppers. When mixing the crab and peppers, be careful not to break up the cra
Prep Time
20 mins
Cook Time
15 mins
Serves
4

Sunny's Beer Battered Moroccan Asparagus with Dip

Easy
1. Add 1 cup of the flour to each baking dish. Set one aside for your dredging station. In the other add the spice blend, lemon zest and a nice pinch of salt, and whisk. Slowly stir in the beer until the batter thickens to a pancake consistency. If t
Prep Time
30 mins
Cook Time
20 mins
Serves
4

Deep-fried savoury chicken pies

Easy
1) Add about 5cm of oil to a heavy-bottomed pot or deep-fryer and heat to 175C. 2) Form and roll out the biscuit dough into 8 circles, measuring 12 1/2cm in diameter each. Moisten edges with water or double cream. Add Rodney's chicken filling to
Prep Time
10 mins
Cook Time
25 mins
Serves
-

Snowball

Easy
Fill a high-ball glass with ice. Add the shots of advocaat, and then top up with the lemonade. Spritz in the lime juice to taste. Yields: One 70cl bottle of Advocaat should provide for around 14 Snowballs. Recipe courtesy of Nigella.com
Prep Time
5 mins
Cook Time
-
Serves
1

Jerte Picota® Sorbet

Easy
1. Combine sugar and Jerte Picotas® and refrigerate overnight. 2. Place mixture into a blender and purée until smooth. 3. Add lemon juice and pulse until combined. 4. To finish, place back in the freeze for at least 1 hour. Photography by John
Prep Time
-
Cook Time
-
Serves
-

Cherry Birchermuseli

Easy
1. Mix all the ingredients in bowl until combined. I like keeping the Jerte Picotas® in halves, but you can "mash" them with the back of a fork to soften, then stir. 2. Soak ideally for 2 hours or until soft about 30 minutes, overnight works well if
Prep Time
-
Cook Time
-
Serves
-

Jerte Picota® Infused Pimm’s

Easy
1. Place the Jerte Picotas® into a food processor until a smooth purée is produced. 2. Put the Jerte Picota® purée, cucumber slices, 1 mint spring and the Pimm’s in a jar and mix well. 3. Pour in the soda water or lemonade and add crushed ice, stir
Prep Time
10 mins
Cook Time
-
Serves
-

Sous Vide Crème Fraîche

Easy
1. Fill and preheat the SousVide Supreme water bath to 95F /35C. 2. Combine the cream and buttermilk in a sterilized pint Mason jar and seal with a lid. There is no need to heat the mixture. 3. Immerse the jar in the water bath and cook 8 to 12 hou
Prep Time
-
Cook Time
-
Serves
-

ROKU Negroni

Easy
       Pour all ingredients into a mixing vessel, fill with ice and stir for 15 seconds                     &nbs
Prep Time
5 mins
Cook Time
-
Serves
1

Potato Pancakes with Smoked Salmon

Easy
In a batter jug, whisk the eggs, milk, finely sliced spring onions and olive oil together. Stir in the potato granules, flour and baking powder and, finally, the lemon juice. Heat a flat griddle, and drop 15ml-tablespoonfuls of the mixture onto th
Prep Time
25 mins
Cook Time
30 mins
Serves
-

Butternut squash with pecans and blue cheese

Easy
1) Preheat the oven to 220C/Gas 7. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 3-cm cubes; you don't need to be precise just keep the pieces uniformly small. 2) Put the squash into a roasting tin with the oil. Strip
Prep Time
20 mins
Cook Time
45 mins
Serves
6

Theodoros Pirillos's The Golden Flip

Easy
Dry shake all ingredients. Shake again with ice. Serve straight up in a goblet glass. Recipe courtesy of: Theodoros Pirillos, A for Athens, Athens. Theodoros Pirillos represented Greece at the World Class Bartender of the Year final, 2013. NB:
Prep Time
5 mins
Cook Time
-
Serves
1

Laura Schacht's La Caoba

Easy
Stir all the ingredients on ice. Serve in a simple tumbler on an ice-rock or ice-ball. Recipe courtesy of: Laura Schacht, Clouds Bar, Zurich. Laura Schacht represented Switzerland at the World Class Bartender of the Year final, 2013. Note: Cont
Prep Time
15 mins
Cook Time
-
Serves
1

Angus McGregor's Stewed Strawberry Cobbler

Easy
Muddle the citrus wedges. Pour all ingredients into a shaker and mix. Pour into a large wine glass. Recipe courtesy of: Angus McGregor, Hakkasan, Dubai. Angus McGregor represented the UAE at the World Class Bartender of the Year final, 2013. Note
Prep Time
15 mins
Cook Time
-
Serves
1

Hasse Bank Johansen's The Ancient Aztecs

Easy
Muddle the ingredients together. Shake. Double strain into a rocks glass. Recipe courtesy of: Hasse Bank Johansen, St Pauls Apothek, Aarhus. Hasse Bank Johansen represented Denmark at the World Class Bartender of the Year final, 2013. NB. Conta
Prep Time
5 mins
Cook Time
-
Serves
1

Chanchai Rodbamrung's Charlie Smith

Easy
Mix the ingredients well in a shaker. Strain into a cold Martini glass. Garnish with the fig and grape skewer. Recipe courtesy of: Chanchai Rodbamrung, Smith, Bangkok. Chanchai Rodbamrung represented Thailand at the World Class Bartender of the Ye
Prep Time
10 mins
Cook Time
-
Serves
1

Emil Seth Åreng's The Steamboat Alma

Easy
Stir all the ingredients with hand cut ice. Pour into a chilled Martini glass. Recipe courtesy of: Emil Seth Åreng, Rex Bar & Grill, Umeå. Emil Seth Åreng represented Sweden at the World Class Bartender of the Year final, 2013. Note: Contains 23
Prep Time
10 mins
Cook Time
-
Serves
1

Jenner Cormier's Jimmy Dean

Easy
Stir all the ingredients together. Rinse a crystal old fashioned glass with spruce water. Serve in the glass over cracked ice. Recipe courtesy of: Jenner Cormier, Noble, Halifax. Jenner Cormier represented Canada at the World Class Bartender of th
Prep Time
5 mins
Cook Time
-
Serves
1

Tsuyoshi Miyazaki's Melty Cîroc

Easy
Place all the ingredients in to a shaker. Shake with ice. Strain into a tea bowl. Serve with arrowroot sweets. Recipe courtesy of: Tsuyoshi Miyazaki, Nara Hotel, Nara-ken. Tsuyoshi Miyazaki represented Japan at the World Class Bartender of the Yea
Prep Time
10 mins
Cook Time
-
Serves
1

Moisés Sierra Sáenz's Angela

Easy
Shake all the ingredients together. Serve in a Martini glass rimmed with nutmeg and a cinnamon stick. Recipe courtesy of: Moisés Sierra Sáenz, Aurora, Mexico City. Moisés Sierra Sáenz represented Mexico at the World Class Bartender of the Year fin
Prep Time
10 mins
Cook Time
-
Serves
2

Zachary de Git's A Change of Hue

Easy
Stir together all the ingredients minus the syrup. Pour over the chilled syrup in front of the guest. Recipe courtesy of: Zachary de Git, The Tippling Club, Singapore. Zachary de Git represented Singapore at the World Class Bartender of the Year f
Prep Time
5 mins
Cook Time
-
Serves
1

Sung Min Park's Bori's Old Fashioned

Easy
Mix all the ingredients in a shaker. Pour over ice in a rocks glass. Add the garnish. Recipe courtesy of: Sung Min Park, Elbon the Table, Seoul. Sung Min Park represented South Korea at the World Class Bartender of the Year final, 2013. Note: C
Prep Time
5 mins
Cook Time
-
Serves
1

Brian Silva's Negroni Finis

Easy
Squeeze the passion fruit over a beaker of ice, add the Tanqueray, then add the other liquors by measure. Shake. Double strain into a tumbler of fresh ice and garnish with flicks of orange peel. Nominated by Spike Marchant, host of the World Class
Prep Time
10 mins
Cook Time
-
Serves
1

Jérôme Kaftandjian's Secret Corner 31

Easy
Stir all the ingredients in a classic mixing glass. Serve over ice in a vintage old fashioned glass. Garnish with a cherry. Recipe courtesy of: Jérôme Kaftandjian, Park Hyatt Vendôme, Paris. Jérôme Kaftandjian represented France at the World Class
Prep Time
5 mins
Cook Time
-
Serves
1

Atalay Aktas's My Destiny

Easy
Mash all the ingredients in a shaker. Double strain into a tumbler with one large ice cube. Garnish with the pepper, and a poem (optional!). Recipe courtesy of: Atalay Aktas, Schwarze Traube, Berlin. Atalay Aktas represented Germany at the World C
Prep Time
5 mins
Cook Time
-
Serves
1

Kirill Runkov's Barbarian Cocktail

Easy
Add ingredients to a shaker with ice. Shake and pour into a vintage pewter cup. Garnish with the Guinness tempura. Recipe courtesy of: Kirill Runkov, 22.13 Favourite Place, Moscow. Kirill Runkov represented Russia at the World Class Bartender of t
Prep Time
10 mins
Cook Time
-
Serves
1

Erik Lorincz's One Night

Easy
Shake the first five ingredients and strain into a sour glass. Garnish with the aromatic bitters and violet spray. Recipe courtesy of: Erik Lorincz, American Bar, The Savoy, London. Erik Lorincz, head bartender at the American Bar, was the winner
Prep Time
10 mins
Cook Time
-
Serves
1

Gareth Evans's Dill or No Dill

Easy
Place all the ingredients into a chilled shaker and shake. Fine strain into a coupette. Garnish with another sprig of dill pegged to the glass. Recipe courtesy of: Gareth Evans, Social Eating House, London. Gareth Evans represented the UK at the W
Prep Time
10 mins
Cook Time
-
Serves
1

Jeff Bell's Jan Collins

Easy
Add the first four ingredients to a shaker. Shake and strain into a Collins glass. Top with soda. Garnish with orange flicks and a brandied cherry. Recipe courtesy of: Jeff Bell, PDT, New York. Jeff Bell represented the USA at the World Class Bart
Prep Time
10 mins
Cook Time
-
Serves
1

Allanking Roxas's Public Enemy

Easy
Squeeze the ginger for its juice. Add all the ingredients into a shaker, add ice and shake. Pour into a chilled martini glass. Recipe courtesy of: Allanking Roxas, Dillingers 1903, Makati City. Allanking Roxas represented the Philippines at the W
Prep Time
10 mins
Cook Time
-
Serves
1

Hidetsugu Ueno's Innocent Love

Easy
Shake all the ingredients together. Pour into a chilled rocks glass. Recipe courtesy of: Hidetsugu Ueno, Bar High Five, Ginza, Tokyo. Hidetsugu Ueno is one of the renowned industry gurus on the judging panel of the World Class Bartender of the Yea
Prep Time
10 mins
Cook Time
-
Serves
1

Nabil Ben El Khattab's Oriental Martini

Easy
Muddle the coriander leaves and place all the ingredients in a shaker. Shake. Strain into a tall glass containing crushed ice. Recipe courtesy of: Nabil Ben El Khattab, Bodega Bar, Casablanca. Nabil Ben El Khattab represented Morocco at the World
Prep Time
10 mins
Cook Time
-
Serves
1

Carl Van Droogenbroeck's Last Call

Easy
Muddle one of the raspberries. Add the Johnnie Walker Gold Label Reserve and the liqueurs. Stir. Serve in a coupette with the other raspberry inside. Recipe courtesy of: Carl Van Droogenbroeck, Cocktails At Nine, Antwerp. Carl Van Droogenbroeck re
Prep Time
10 mins
Cook Time
-
Serves
1

Luke Ashton's New Frontiers

Easy
Place all the ingredients in to a shaker. Shake well and strain in to a tall glass over ice. Garnish with a mint sprig and half an orange wheel with cracked black pepper on it for aroma. Luke Ashton, Vasco, Sydney. Luke Ashton represented Austr
Prep Time
5 mins
Cook Time
-
Serves
1

Butternut Squash with Pecans and Blue Cheese

Easy
Preheat the oven to 220°C. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 2.5cm/1 inch cubes; you don’t need to be precise just keep the pieces uniformly small. Put into a roasting tin with the oil and strip about
Prep Time
20 mins
Cook Time
45 mins
Serves
6

Jad Ballout's Garcia's Fattoush Cup

Easy
Dry blend all the ingredients with a hand mixer. Shake the mix with ice. Pour into a pewter cup. Serve with crisp bread on the side. Recipe courtesy of: Jad Ballout, Garcia's Cantina y Cocteleria, Beirut. Jad Ballout represented Lebanon at the Wor
Prep Time
10 mins
Cook Time
-
Serves
1

Ricky Liau's The Tear Rock

Easy
Put all the ingredients into a shaker. First dry shake, then shake with ice. Strain into a tear glass. Garnish with a few mint sprigs. Recipe courtesy of: Ricky Liau, Mamoz, Hong Kong. Ricky Liau represented Hong Kong at the World Class Bartender
Prep Time
10 mins
Cook Time
-
Serves
1

Dominic Laverty's The Entente Cordiale

Easy
Blend all the ingredients (minus the water) together. Pour into a teacup and top-up with boiling water. Garnish with a lemon wedge spiked with cloves. Serve with gingerbread biscuits. Recipe courtesy of: Dominic Laverty, Princess Cruises, Global.
Prep Time
10 mins
Cook Time
-
Serves
2

Jerte Picota® Scones

Easy
1. Heat oven to 220°C/200°C fan/gas 7. Put the flour, ½ tsp salt, bicarbonate of soda and butter into a bowl and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar. 2. Quickly mix in the buttermilk, a splash of mil
Prep Time
-
Cook Time
15 mins
Serves
-

Mattia Pastori's Perfect TTT

Easy
Smoke the tea using a chef’s smoking gun to scent the glass. Pour the Tanqueray No. Ten into a tall glass with ice. Add the tonic to taste. Garnish with grapefruit peel. Recipe courtesy of: Mattia Pastori, Bamboo Bar, Milan. Mattia Pastori represe
Prep Time
15 mins
Cook Time
-
Serves
1

Tim Philips's Rhubarb Fizz

Easy
Add all ingredients, minus the soda, to a shaker and dry shake. Add ice and shake for 10 seconds as hard as you can. Strain into a chilled 300ml fizz glass. Top up slowly with soda. Recipe courtesy of: Tim Philips’s, Bulletin Place, Sydney. Tim Ph
Prep Time
10 mins
Cook Time
-
Serves
1

Le Thanh Tung's Chill De Luxe

Easy
Muddle the thyme leaves in the lychee liqueur. Pour in the Cîroc vodka, syrup, purée and juice. Shake well with ice. Strain into a Martini glass. Recipe courtesy of: Le Thanh Tung, Chill Skybar, Ho Chi Minh City. Le Thanh Tung represented Vietnam
Prep Time
10 mins
Cook Time
-
Serves
1

Warm Duck Salad with Five Spice and Jerte Picotas®

Easy
1. Season the duck breast and dust with Chinese five spice powder. 2. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. 3. Take out of the pa
Prep Time
-
Cook Time
10 mins
Serves
1

Tom Macy's The Green Giant

Easy
Halve and muddle 4 of the peas with the tarragon in the simple (sugar) syrup. Add the remaining liquids and shake. Strain into a double rocks glass with crushed ice and garnish with the remaining peas. Nominated by Julie Reiner, a judge at the Wor
Prep Time
-
Cook Time
-
Serves
1

José Maria Garces Cadavid's The Golden Chest

Easy
Pour all the ingredients into a shaker. Shake well and stir. Pour into a chilled snifter glass. Present with the Zacapa in a shot glass for the customer to float, or lower in to the cocktail. Recipe courtesy of: José Maria Garces Cadavid, La Pa
Prep Time
5 mins
Cook Time
-
Serves
-

Diego Barcellos De Carvalho's Moorea Volcano

Easy
Mix all the ingredients in a shaker. Serve over ice in a tall glass. Accompany with dragon fruit and papaya pieces drizzled with coriander seed syrup. Recipe courtesy of: Diego Barcellos De Carvalho, Restaurante Mr Lam, Rio de Janeiro. Diego Ba
Prep Time
5 mins
Cook Time
-
Serves
1

Kester Blake's Rose Label

Easy
Brew the green tea and allow to infuse with rosebuds. When cool, shake together the first four ingredients. Spray a rocks glass with orange bitters. Add ice to the glass and then pour in the cocktail. Garnish with citrus zest. Recipe courtesy of:
Prep Time
10 mins
Cook Time
-
Serves
1

Bayu Wiseso Pandu Resi's Gin and Juice

Easy
To make your own sweet and sour mix, add 2 tablespoons of sugar to 225ml of lemon juice and stir. Muddle all the ingredients together. Strain into a highball glass with ice. Recipe courtesy of: Bayu Wiseso Pandu Resi, Ku De Ta, Denpasar, Bali. Ba
Prep Time
15 mins
Cook Time
-
Serves
1

Turkey and Orange Prune Salad with Toasted Pecan Nuts

Easy
Place the prunes in 2 tbsp of orange juice and simmer for 2 minutes, until the prunes are slightly soft. Remove from the juice and cool – reserve the juice. Take the orange peel and segment them and set aside. To make the dressing, mix all of the in
Prep Time
20 mins
Cook Time
-
Serves
4

Simon Crompton's The Johnnie Wayne

Medium
Dip the cherries in angostura bitters and flambée. (For an at home alternative buy pre-soaked cherries). Muddle all the ingredients. Shake with ice. Fine strain into an old fashioned glass. Garnish with additional cherries and flamed orange z
Prep Time
10 mins
Cook Time
-
Serves
1

Martha Erroa's Ketel One Martini

Easy
Shake the Ketel One and Martini Rosso in a chilled shaker. Pour into a Martini glass. Gently pour the Aperol down a bar spoon so it rests at the bottom of the glass. Grate zest from the orange over the cocktail to garnish. Recipe courtesy of: M
Prep Time
10 mins
Cook Time
-
Serves
1

Victor Yang's Royal Violet Sangria

Easy
Muddle the grapes, having removed the pips first to avoid bitterness. Mix the first four ingredients. Pour a small amount of champagne into a silver coupe glass. Add the Cîroc mix and top with more champagne if necessary. Serve with some Kyoho grape
Prep Time
10 mins
Cook Time
-
Serves
1

Enrique Ignacio Auvert's Charlie Parker

Easy
Dry shake all the ingredients in a chilled shaker. Double strain into a chilled silver flute glass. Top-up with crushed ice. Garnish with a Saril flower, mint leaf and cinnamon stick. Serve with a silver bombilla straw and a glass of water. Rec
Prep Time
10 mins
Cook Time
-
Serves
1

David Rios's Aroma

Easy
Shake all the ingredients together (except the coconut cream) and pour into a wine glass. Shake the cream in a shaker to give it volume and gently pour it over a barspoon to form a layer on top. Garnish with a grated coffee bean and then rest a mint
Prep Time
15 mins
Cook Time
-
Serves
1

Mario Seijo's Ketel One Vramble

Easy
Muddle three blackberries in a tall glass. Add crushed ice, the cinnamon-infused simple syrup and citrus juice. Add the Ketel One. Top off with more crushed ice. Top with the citrus soda. Garnish with the remaining blackberries and the cinnamon stick
Prep Time
10 mins
Cook Time
-
Serves
1

Cross Yu's Kiss Above The Clouds

Easy
Pour all the ingredients into an ice-filled mixing glass. Stir until well chilled. Cross freezes the bottle of Zacapa in advance to ensure the optimum temperature is reached quickly while avoiding too much dilution. Strain into an old fashioned g
Prep Time
5 mins
Cook Time
-
Serves
1

Bert Jachmann's Asiation

Easy
To make the infused gin, add 6 tablespoons of jasmine tea to a 700ml bottle of Tanqueray Ten, infuse for 2 hours and fine strain back into bottle. Pour all ingredients into a shaker and dry shake. Then add plenty of ice cubes and shake hard. Fine
Prep Time
10 mins
Cook Time
-
Serves
1

Nick Koumbarakis's The Alexander Sidecar

Easy
Gently press the cardamom pods in a steel shaker. Add the remaining ingredients and shake with ice. Fine strain into a vintage stainless steel coupe. Serve on a silver tray with a bamboo dish of high quality dark chocolate, an orange zest and a fe
Prep Time
15 mins
Cook Time
-
Serves
1

Pan-fried Turkey, Brie and Cranberry Sandwich

Easy
Butter each slice of bread on one side only. On the unbuttered side, spread with the cranberry sauce, top with the sliced turkey, (2 slices per sandwich) and sliced brie and season with sea salt and black pepper and place another piece of bread, unbu
Prep Time
10 mins
Cook Time
16 mins
Serves
4

Black Beer Ginger Bread

Easy
Preheat your oven to 170°C/gas mark 3. Line your square tin with foil and grease it, or grease your foil tray. Put the butter, syrup, muscovado sugar, Guinness, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat. Take
Prep Time
20 mins
Cook Time
45 mins
Serves
12

Jason Clark's Kissed By Marilyn

Easy
Combine all the ingredients in a shaker using a stick blender. Hard shake with large hand cut ice. Pour into a chilled crystal martini glass. Garnish with crumbled ‘stardust’ meringue and salted Johnnie Walker Gold Label Reserve toffee crystals on t
Prep Time
10 mins
Cook Time
-
Serves
1

The Ultimate Turkey Gobbler Sandwich with Cranberry Mayo

Easy
To make the cranberry mayo, mix all of the ingredients together and set aside. Grill the bacon rashes until crispy and drain onto kitchen paper. Toast the bread on both sides and butter, to assemble each sandwich, layer one piece of toast; a lettuce
Prep Time
15 mins
Cook Time
-
Serves
2

Edwin Castillo's Don Julio a la Perfeccion

Medium
Make a hot steam infusion of the Grand Marnier, tonga juice and the jalapeño pepper juice and allow to infuse for 20 minutes. Allow to cool and place with the other ingredients in a shaker and shake with ice. Double strain into a chilled Mart
Prep Time
10 mins
Cook Time
-
Serves
-

Holiday Hot Cake

Medium
Preheat oven to 220°C/gas mark 7 and place a baking sheet on the shelf. Put water on to boil. Mix together the flour, 100g of the sugar, the baking powder, 1 teaspoon of the ground ginger, 1 teaspoon of the mixed spice, and the milk, oil and egg.
Prep Time
25 mins
Cook Time
30 mins
Serves
4

Crunchy Peanut Butter, Turkey and Coconut Curry

Easy
Put the onion and garlic in a processor and chop until almost mushy. In a wok or deep sauté pan, heat the oil and fry the onion mixture until it starts to brown, then stir in the balti paste, tomato puree and cumin and fry for a further minute. Sti
Prep Time
15 mins
Cook Time
20 mins
Serves
4

Clark Jiménez Alvarado's Salt Air Naranjilla Margarita

Medium
*Clark recommends using an orange and extra lemon if a naranjilla is not available. To create the salt air whisk 1 litre of water, 20g salt and 2g sucrose (available online from catering suppliers) into a foam. Shake all the ingredients (minu
Prep Time
15 mins
Cook Time
-
Serves
1

Salvatore Calabrese's Blood 'n' Sand

Hard
First create the orange foam to ensure it can be chilled in a refrigerator before use. Pour all the ingredients into a gas canister charged with 2 Nitrogen Dioxide bulbs. Pour 9cl of the aged cocktail into a mixing glass filled with ice and stir wel
Prep Time
20 mins
Cook Time
-
Serves
1

Varun Sudhakar's AB Cocktail

Easy
Pre-prepare the tea reduction by infusing loose Darjeeling tea in freshly boiled water. Simmer to reduce and add sugar to taste, double strain and allow to cool. Smoke a Martini glass with cinnamon. Add ice, sugar syrup, lemon juice, the tea reducti
Prep Time
15 mins
Cook Time
-
Serves
2

Turkey, Red Pepper and Basil Frittata

Easy
Preheat the grill. Beat the eggs together with the grated cheese and season well with sea salt and black pepper and set to one side. Using a non-stick frying pan, lightly fry the onion, red pepper and garlic in the olive oil for 2-3 minutes until s
Prep Time
15 mins
Cook Time
15 mins
Serves
4

Monica Berg's Top of The Hops

Easy
Monica makes her homemade cedar-wood syrup by placing 500g of caster sugar in a bowl, adding 3 drops of cedarwood essential oil (food grade) and then stirring to combine. She then leaves the mixture to rest for 5 minutes before adding 250g hot water
Prep Time
20 mins
Cook Time
-
Serves
1

Coronation Turkey with Apricot Puree

Easy
Heat a tablespoon of rapeseed oil in a frying pan, add the chopped onion and cook on a low heat for 3 minutes. Then add the curry paste and cook for a further 2 minutes. Remove from the heat and add the tomato puree, red wine, chicken stock and bay l
Prep Time
15 mins
Cook Time
15 mins
Serves
4

Goan Fish Curry

Easy
This SimplyCook recipe takes just 20 minutes to cook, saving you precious time in the kitchen. SimplyCook have sourced quality ingredients to make this money-saving meal the perfect alternative to costly recipe book equivalents. 1. Heat a couple t
Prep Time
-
Cook Time
-
Serves
-

Malay Laksa

Easy
This SimplyCook recipe takes just 20 minutes to cook, saving you precious time in the kitchen. SimplyCook have sourced quality ingredients to make this money-saving meal the perfect alternative to costly recipe book equivalents. 1. Gently fry the
Prep Time
-
Cook Time
-
Serves
-

Ivar de Lange's Mary One

Easy
To make the artichoke infused Ketel One, Ivar boils the heart and 25 leaves of a ripe and fully-grown Dutch artichoke for 30 minutes ‘to get the juices out’. He then peels the leaves, cuts the heart out and lets them rest in a litre of Ketel One vodk
Prep Time
10 mins
Cook Time
-
Serves
1

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