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Arancini Patties
If you have some leftover risotto, one of the most delicious things you can do with it is transform it into these Italian-style fried rice...
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Asparagus, new potatoes, halloumi
Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised...
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Baked Brie with truffle, hazelnuts and thyme
The only thing better than a ripe Brie, barely containing its creamy paste within the thin, white-bloomed shell, is a ripe Brie that has...
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Baked breakfast cheesecake
The idea of cheesecake for breakfast sounds odd, but this simple recipe is a great way to start the day, especially if you serve it with...
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Baked butternut squash with leeks and hazelnuts
These tempting baked stuffed squash make for an impressive and substantial meal. The scent of thyme, leeks and cheese that wafts when you...
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Beans, olives, mozzarella
This is a very unusual pizza. There are no tomatoes forming a moist ‘under-layer’; there aren’t even any onions. Instead, the dough is...
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Bramble mousse
Blackberry picking is gruelling, exacting and dangerous work, so you deserve the best reward for your labours. Here it is.
Cook 5mins
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Bread and butter pudding
If you don't like bread and butter pudding, the chances are that you've never had one that's been made properly. This recipe should change...
Prep 20mins Cook 30mins
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Cherry and chocolate tart
Deliciously rich and dark but not too sweet, this is a properly luxurious pudding ideal for a special occasion. If fresh cherries aren't...
Cook 20mins
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Chocolate éclairs
Chocolate éclairs are long, puffy buns stuffed with cream (although in France it’s usually creme patissiere) and topped with rich chocolate...
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Chocolate, prunes, brandy
Little chocolate ‘fondants’ – oozy-middled chocolate puddings – are divine, if somewhat ubiquitous these days. I love the combination of...
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Corner shop spanakopitta
This spinach pie is a pretty loose take on the classic Greek spanakopitta. We can’t say frozen spinach is an ingredient we use often but...
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Creamed spinach and ham pancakes with béchamel
Recipe taken from Channel 4's River Cottage: Three Go Mad series.
Prep 20mins Cook 20mins
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Deep-fried courgette flowers stuffed with ricotta and herbs
This has got to rank as one of the most exquisite and delicious vegetable treats ever – it’s certainly among our all-time favourites. You...
Prep 20mins Cook 2mins
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Dom's Stollen Parfait
A fantastic Christmassy twist on this indulgent dessert
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Eggy bread
More elegantly known as French toast, this makes a filling breakfast. Serve it plain, or with a dusting of cinnamon, some fruit and perhaps...
Prep 2mins Cook 4mins
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Foolproof crème brûlée
This is an all-time classic, and deservedly so. This version baked in ramekins in a bain marie is guaranteed to avoid the potential...
Prep 20mins Cook 40mins
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Frittata
You can customise this recipe to your hearts content. Almost any cooked vegetable can go in, from spring broccoli through summer peas...
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Genoese sponge cake
This is a very useful recipe to have in your repertoire. The light but firm sponge is delicious filled with fresh fruit and cream, but is...
Prep 20mins Cook 25mins
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Hugh's courgettes, mozzarella, pasta
Hugh's courgettes, mozzarella, pasta, taken from his 3 Good Things on More4. Hugh's recognised a simple pattern that underpins so many...
Prep 20mins Cook 25mins
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Hugh's pasta, tomatoes and blue cheese
Hugh's pasta, tomatoes and blue cheese, taken from Hugh's Three Good Things on More4. Hugh's recognised a simple pattern that underpins so...
Prep 30mins Cook 15mins
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Leek and cheese toastie
Over the years, Hugh has experimented and improvised all kinds of leek-based, cheesy toast toppings. Most of them have been a delight...
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Lemon and yoghurt pudding cake
This is a version of that cosy favourite, lemon delicious pudding. On cooking, the batter separates, leaving a pool of lemon curd-y sauce...
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Mulberry fumble
We do like a fumble. It's nothing more than a fruit fool topped with a separately made crumble an idea Hugh came up with a few years back...
Prep 15mins Cook 25mins
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Nettles, cheese, puff pastry
We love nettles – they are one of the first wild greens available in the spring, easy to find, bursting with goodness and absolutely...
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Oven-roasted roots frittata
This is a great way to use up odds and ends of fresh veg, and leftovers too. You can use more or less whatever you fancy from the list...
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Parsnips, garlic, blue cheese soup
Pale, smooth, delicately sweet but deeply flavoured, this soup is a perfect winter’s lunch. It was dreamt up by our collaborator Nikki...
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Pasta and pesto with green beans
Taken from River Cottage Veg Every Day!
Prep 20mins Cook 10mins
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Pear poached in Perry, frozen yoghurt and oat biscuit
All the different elements of this dessert can be prepared in advance making the final assembly really easy.
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Porridge
There's no finer start to the day! You can scale this up to serve as many people as you like. Just stick to the ratio of one part oats to...
Cook 3mins
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