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Easy Fluffy Buttermilk Pancakes
This recipe makes buttermilk pancakes that are super fluffy and buttery, with the most tender texture in the middle. Buttermilk adds a lovely tangy flavor to the pancakes. If you do not have buttermilk, we have provided a note below sharing how to make buttermilk at home (all you need is dairy or non-dairy milk and an acid like white vinegar or lemon juice). Buttermilk tends to vary in thickness, so you might need more to achieve the right batter consistency. Our recipe below shares a visual cue to get it just right.
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Easy Raisin Bran Muffins
These delicious bran muffins are full of healthy ingredients like wheat bran, raisins, and applesauce. For extra moist and juicy raisins in your muffins, I soak them in hot water before adding them to the batter. This simple step makes a big difference in the final texture!
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Parma Ham power bowl
This protein-packed, flavour-rich power bowl combines Parma Ham, creamy burrata, roasted sweet potato, avocado and sun-dried tomatoes, on a bed of herby brown rice.
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Easy Vanilla Peach Muffins
This easy peach muffin recipe is quick to make and yields muffins with a moist, tender center bursting with juicy peaches and a perfectly golden-brown top. I leave the skins on my peaches, and don’t mind the texture. If you’d like to peel your peaches, I provide tips in this peach cobbler recipe. This recipe makes eight large, big-topped muffins, ten standard muffins, or 20 to 22 mini muffins.
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Pear, beetroot, feta and mint salad
This beetroot, pear, feta and mint salad recipe from TV presenter Kate Humble is ideal when you want a light but filling salad to enjoy at home or pack up and take to work.
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Easy Lemon Blueberry Muffins
My family loves these lemon blueberry muffins so much! The trick to the best lemon flavor is making our simple lemon sugar! When baking this recipe, you can make 10 standard-size muffins or fill the cups a bit more and make 8 larger muffins with big, beautiful bakery-style tops. (I’ve also included tips for mini muffins in the recipe below!). When measuring the flour for these muffins, either weigh it or use the “spoon and level” method shared in our tips section below.
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Pasta pomodoro
Pasta pomodoro is the original – and best – tomato pasta. This recipe is quick and easy but uses a few tricks to really amp up the flavour. Toasting the tinned tomatoes without their liquid introduces gentle caramelisation; cooking the basil stalks and reserving the leaves at the end provides a double layer of fragrance and adding a knob of butter at the end ensures a glossy, rich finish.
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Cinnamon Pancakes
My family loves this cinnamon pancake recipe. Since cinnamon rolls inspire them, the batter adds a whole tablespoon of cinnamon, and then we top the cooked pancakes with a sweet cream cheese glaze.
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Fennel tarte tatin
You’ve probably sliced fennel paper thin to use as the star ingredient in a sophisticated Mediterranean salad, but there’s plenty more you can do with fennel bulbs – like this golden fennel tarte tatin.
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Quinoa Perfectly
This easy stovetop quinoa recipe is what did it for me. The quinoa cooks up to be light and fluffy without being mushy or bitter. Use water or add more flavor with broth. I love this veggie broth or homemade chicken broth. While the stovetop is my preferred method, since sharing this recipe and a few reader requests, we have added three more methods for cooking quinoa below: in the microwave, Instant Pot, and a rice cooker.
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Melon, smoked chicken and grape salad
This chicken salad is refreshing and totally fit for summer. The recipe comes from food writer Debora Robertson, who says: “I have been making this salad, and versions of this salad, for decades, ever since I shared a flat with a Southern Belle from Virginia in my second year at university. Once she made it for a lunch with some fellow Americans. One took a bite and declared ‘Mary Martha, I believe you must have been to a lot of debutante lunches this summer’. Whether you’re a southern debutante or not, it’s entirely appropriate for the season.”
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Fluffy Buckwheat Pancakes
These buckwheat pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. I highly recommend our blend of buckwheat flour and all-purpose flour (or GF all-purpose flour). The blend will make fluffier, more tender pancakes. As the pancake batter sits, the buckwheat flour absorbs the moisture in the batter, so you might notice that it gets a bit thicker than you’d like to pour into your skillet. If this happens to you, add a tablespoon (or more) of milk to thin it out again.
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Lamb moussaka ciabatta
This mega lamb sandwich nods to the Greek dish moussaka. With a rich tomato and garlic sauce, layers of roasted aubergine and spiced lamb, cooling minty yogurt and crunchy potato sticks, this is a project sandwich – but well worth the effort!
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Easy Hard Boiled Eggs
Here’s our foolproof stovetop hard boiled eggs recipe. The recipe assumes four eggs, but you can increase or decrease them as you see fit (as long as the eggs can sit in the saucepan in one layer).
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Stuffed picnic loaf
This stuffed picnic loaf looks amazing but is easy to assemble. It’s stuffed with oozy mozzarella, whipped spinach butter and juicy tomatoes. Just slice and share.
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Easy Poached Eggs
This is our easy recipe for poached eggs. You can poach as many eggs as you need to. If you poach multiple eggs at a time, try not to crowd the water. It might be better to make more than one batch. Fresh eggs work best for this since they hold their shape better than older eggs. Think of the vinegar as a fail-safe. It helps to firm the whites and keep their shape. If you do not want to add it, you can still make poached eggs without it.
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