Guys, guys! You know I'm obsessed with sausage rolls (seriously, OBSESSED) and these pork and fennel sausage rolls have a bit of a twist in them. They're a spicy pork and fennel with spicy cabbage in them too. And these are SERIOUSLY good. This is a pushy recipe Dear Reader!
A Middle Eastern flatbread made with a soft dough and topped with either a mix of cheese and nigella seeds or a Za'atar and olive oil blend. A delicious way to start your day - always with a cup of tea.
Chicken pie but not as you know it – this slightly sweetened Moroccan-inspired recipe wraps a spiced chicken and sultana filling in a crunchy layer of filo pastry.
This recipe for Crab Welsh Rarebit makes a wonderful snack, or starter. Made with fresh Llyn Peninsula crab, Welsh cheese and Ale, it is so easy to make, and highlights some of Wales's best ingredients and produce. Use 1 slice of sourdough or good thick, sliced bread per person for a main meal or substantial snack, or half a slicer per person for an elegant starter dish. Serve with salad leaves, watercress or mustard & cress, and a glass of Welsh ale for the win! When wild garlic is in season, add chopped wild garlic to the rarebit mixture in place of parsley. Chopped chives also works well in this recipe. Once the rarebit mixture has been made, you can store it in the fridge for 2 to 3 days, once it is cool. If you are preparing the crabmeat yourself, the extracted crabmeat can also be store in the fridge for 1 to 2 days too, making it a fabulous recipe to pre-prepare.
Buttery and light, flaky pastry doesn't need to take an age to make, despite its reputation for being difficult. Find more puff pastry recipe, too.
A savoury spicy dried broad bean dip.
Sigara Boregi (Turkish Cheese Rolls) are crispy Turkish appetizers/snacks made with thin and flaky filo sheets called "yufka", filled with feta cheese, and then shallow-fried for extra crispness.
An aubergine parmigiana recipe by legendary cook Elizabeth David. A classic pastry-free pie of aubergines, tomatoes and cheese.
Chef and baking supremo Peter Sidwell shares the recipe for his family’s favourite loaf.
Take your entertaining game to a whole new level with this recipe.
This Middle Eastern lentil soup recipe requires just a few ingredients, and not too much prep for the most creamy and amazingly flavorful soup! I’ve included instructions for making this lentil soup with red lentils in the Instant Pot and on the stovetop. If you know anything about Middle Eastern food, then you know that lentil soup is quite popular in every Arabic country.
Chelo means “plain steamed rice” in Farsi, whereas polos are rice dishes with other ingredients folded in, like pilafs—I included a few variations of these. If there’s one piece of equipment you’ll see in every Persian household, it’s a nonstick pot. Although I almost never use nonstick cookware, for this recipe, it’s essential. It makes life easy when you want to serve the rice on a platter, or flip and invert it for easy release. Trust me and pay the money to invest in that peace of mind.
The classic sourdough loaf should be a staple on any kitchen table. Cut into chunks alongside a smorgasbord of charcuterie and cheeses, or with an unctuous layer of melty drippy cheese in between 2 wedges, or perhaps large hunks of it with a silky smooth & warming soup. In the morning, in the afternoon, in the evening - sourdough can be used for any meal. Now you've got your sourdough starter ready, we're on track for it to be made into a crusty sourdough loaf. There is perception that surrounds sourdough that it is really difficult to get right. This isn't the case at all. Sourdough needs nothing but a lot of time and care. We suggest that you take your time, and only start to make your loaves on a rainy day or if you have time to potter around. We're certain that you will devour this loaf as soon as it's made, but if you do have any crusts lying around, why don't you try our Chicken Thigh Panzanella?
Unlike deep-fried spring rolls, this Vietnamese spring roll recipe is light and healthy, packed with fresh herbs, prawns and veg. It makes a great lunch or starter.
These easy homemade flatbread crackers are super adaptable and they are the perfect pair for cheese and wine. Crispy, real food, snacking perfection!
A cheesy cross between a doughy pie and a rich bread – this recipe comes from Honey & Co.’s The Baking Book.
Chicken momos are steamed dumplings that originated in Tibet and Nepal. They work well as a canapé recipe to serve at parties or a make-ahead starter recipe – and this recipe will make about 30 dumplings.
Delectable cheesy scones with leeks and walnuts - prefect for an afternoon snack or as a light lunch when served with salad and extra cheese.
The cuisine of Laos is unassuming but packed with flavor marrying herbs, chiles, and fermented meat and fish. Here are some Lao and Isan specialties that showcase this special cuisine.
Poulet Rôti au Vin Rouge. Rachel Khoo's red wine chicken recipe is a comforting one pot wonder. Easy recipe ideas from House & Garden.
Traditionally served at Orthodox Christmas, these Greek stuffed cabbage rolls are a perfect winter dish
Try our delicious Belgian potato tart recipe plus other recipes from Red Online
A cheesy scone-like topping and slow-cooked pork filling, made with leeks and cider, will have your guests coming back for seconds. Or, if you have pork chops to use up, take a look at our griddled pork chops with creamy leek and bacon sauce recipe.
These crispy, gluten-free cheese buns, known as pão de queijo, are a Brazilian snack staple. Tear one open to reveal the irresistibly gooey centre, then use it to scoop up the zingy, salty peanut salsa.
A good granary loaf is a thing of beauty. Our recipe combines an oaty topping, a handful of seeds and a mix of white, wholemeal and rye flours to give your sandwich more substance.
This Vegan Gambian Peanut Stew is vegan, gluten-free, and plant-forward, but it tastes like comfort food! Packed with hearty ingredients like protein-rich white beans, sweet potatoes, and kale, it's a feel-good meal that'll become your new favorite vegan dinner!
This sourdough bread is soft and light - perfect for making sandwiches or toasting!
This is classic Scandinavian comfort food, a mash cooked with meat and lots of flavour, served with chives and pickled beetroot
Classic buttermilk biscuits get a twist by way of black pepper and cultured butter in this recipe.
Eating is one of the best ways to understand a nation's soul, as Rosana discovered when learning how to make Greek Mpourekakia - mini aubergine pies.
