How to make The Savoy’s sensational pistachio madeleines
An idyllic summer snack, nothing says grace and elegance like a simple fluffy madeleine. Here's how to make the cake which will grace the tea-time plates of The Savoy this summer.
Recipes
Find delicious recipes for every occasion using fresh seasonal ingredients and local produce.
PUB & RESTAURANT REVIEWS | RECIPES
+ Spring
As the days get longer, take advantage of the sweet offerings of the new season. Try our sensational recipes for lamb, asparagus and elderflower and embrace the vibrant, colourful dishes of spring.
+ Summer
Explore our collection of sumptuous summer recipes. From seasonal salads to light and fruity puds, we reveal the best dishes to serve al fresco on a sun-soaked terrace.
+ Autumn
As the nights draw in, why not make the most of the seasonal harvest. Chase away the autumn chill with our sensational recipes using juicy apples, sweet potatoes, fragrant mushrooms and rich game.
+ Winter
Magnificent winter warmers including piping hot pies, roast dinners, slow cooking and hearty puddings and crumbles. Take comfort in our collection of wonderful winter recipes.
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The true story of Eton Mess – and how to make the perfect one
The question, it turns out, isn't 'why' it's called Eton Mess, but whether it's actually called 'Eton Mess' at all...
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The strange case of the Negroni revolution
Sharp and complex, the bitter-sweet Italian digestif Amaro is enjoying a new-found popularity on British shores, says Flora Watkins.
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Why you shouldn’t fear eating offal — it's food 'to soothe, comfort and delight'
Sustainable eating means cutting waste — and that means using the whole animal. Yet it’s nothing that should make you feel squeamish, says Tom Parker-Bowles.
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Curious questions: What's the best way to cook a crab?
Simon Hopkinson shares his tips on cooking crab – with a little help from a classic book by the brilliant Rick Stein.
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Simon Hopkinson's perfect devilled crab recipe
An ideal starter? A sumptuous light supper? However you eat it, few things are more decadent than devilled crab, as you'll understand after reading Simon Hopkinson's mouthwatering recipe.
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Recipe: Spring-onion and cheese scones for those who prefer savoury to sweet
Savoury scones are just as easy to make as sweet ones, without the added need of jam and clotted cream. Melanie Johnson's latest offering are the perfect savoury snack on a hot summer day.
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Recipe: A deliciously aesthetic blueberry cheesecake, from the mother of the Shangri-La's head pastry chef
The Shangri-La's TĪNG Lounge and Restaurant chefs celebrated the arrival of the royal baby by creating the Royal High Tea, full of recipes taken from the recipe books of their mothers. Head Pastry Chef Benoit's offering? A stunning blueberry cheesecake.
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Turning the humble potato salad into a thing of beauty, with a touch of salmon and pomegranate
Potato salad is turned into something with a real dash of panache by our kitchen garden cook Melanie Johnson.
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How to make Simon Hopkinson’s warm, summery salad with asparagus, bacon and an unusual touch of chicken
Tender, pink chicken livers, young asparagus and pea shoots are perfect with a creamy vinaigrette of sherry and Dijon mustard spooned over them, says Simon Hopkinson.
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Recipe: Asparagus with watercress mayonnaise, a fresh and simple seasonal treat
Watercress is delightfully fragrant and offers a simple way to add colour and peppery notes to spring dishes.
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Simon Hopkinson's lamb cutlet recipe: Good enough for a Last Meal
Simon Hopkinson says that lamb cutlets would be his last meal. And here's how he'd like them cooked, thank you very much.
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The perfect spring pizza, with asparagus, prosciutto and delicious burrata
Spikes of asparagus in the kitchen garden are a sure sign that the British spring has truly arrived. Melanie Johnson has created a wonderful spring dish using these tender stems perfect for a light dinner.
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Recipe: Tom Aikens's roast leg of lamb, perfect for Easter Sunday
This is an exciting time of year for chefs with the arrival of all the delicious young vegetables and salads. Tom shares his recipe for roast lamb.
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A hot cross bun recipe that will be even more divisive than the whole Brexit thing
Eggs, bacon, ketchup and hot cross buns in one recipe? It's either a sure sign of the apocalypse or else so mad it might just work.
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The ultimate 'posh' rhubarb and custard? How to make rhubarb, raspberry and thyme mille-feuille
Here's how to elevate simple rhubarb and custard to something rather smart.
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How to make pan-fried haddock with wild garlic mayonnaise
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Four recipes to make the humble cucumber rather more interesting
Cucumber is fresh and delicious, but it's difficult to use it in a dish that really zips off the plate.
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Roast dinner tips fresh from the Oxfordshire kitchen of Raymond Blanc
The highlight of any Brit's weekend; a Sunday roast is simple yet wondrously appreciated. The Raymond Blanc Cookery School at Le Manoir aux Quat'Saisons teach a wealth of transferable knowledge in their hands-on courses; Alexandra Fraser shares those she found the most useful after attending one such lesson.
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York's finest hotel, a state-of-the-art cookery school and the secret to throwing the perfect dinner party
Newly opened this month, The Grand's state-of-the-art cookery school, spearheaded by the charasmatic Andrew Dixon, teaches aspiring culinary connoisseurs everything from bubble and squeak to thai green fish curry. Alexandra Fraser paid a visit.
