1 to 3 hours + Herb and spice recipes (25)

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Authentic Caribbean Chicken Stew

Recipe by: winstono2005

Reviews(3)

This is my favourite Caribbean dish which is very well seasoned (a trademark of Caribbean food) and have always enjoyed it as a child. The sauce should not be as thick as a curry and not too watery if that makes any sense. There are many varieties of this dish and is always best served with rice and peas and West Indian pepper sauce.

Beef and Herb Khoresh

Recipe by: martin_pain

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This is an Iranian (Persian) dish and i found the recipe in an old cookbook. It says there are Vegetarian versions so if anyone has one, please let me know!

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Coriander and Lime Butter

Recipe by: Nina

Reviews(4)

Use this slightly spicy, flavoured butter for barbecued meats - it's heavenly on steak. Top meat right from the grill or barbecue with about a tablespoon. Make for day of use.

Creamy Dill Dip

Recipe by: Jackie Smith

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An easy, fresh tasting creamy dill dip - great with crunchy vegetables.

Malay Ayam Masak Merah - Red Cooked Chicken

Recipe by: deels

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This is one of my favourite dishes. It's a typical Malay dish, and can be eaten with rice, or bread if you prefer. Try it and see what you think!

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Onion, feta cheese and marjoram pizzas

Recipe by: Brenda Houghton

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In this simple, thin-crust pizza, the sweetness of caramelised onions is balanced by the saltiness of feta cheese.

Pilau rice

Recipe by: Brenda Houghton

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A lower-fat form of traditional pilau rice is the ideal partner for a range of spicy dishes.

Plaice with creamy anchovy sauce

Recipe by: Chrissie Lloyd

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Lean, white fish, rich in B vitamins, is flavoured with herbs that are quintessentially British – parsley, sage, rosemary and thyme. The creamy anchovy sauce uses low-fat fromage frais instead of cream or sour cream to add a luxurious texture to the dish.

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Pork koftas with cider and cinnamon

Recipe by: Brenda Houghton

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Gingery meatballs in an aromatic sauce of cider and roasted spices make an irresistible supper dish. Try serving with Turmeric Rice (on this website) and a mixed salad.

Risotto primavera

Recipe by: Brenda Houghton

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This wholesome risotto is packed with fresh vegetables.

Roast herb and garlic chicken

Recipe by: Azmina Govindji

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Rather than rubbing butter over a bird before roasting, here a paste of fresh herbs and fromage frais is pushed under the skin. This keeps the roasting chicken beautifully moist as well as adding a wonderful flavour. The pan juices are used to make a simple sauce.

Roasted Mediterranean lamb and potatoes

Recipe by: Brenda Houghton

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This one-dish meal is an easy Greek-style roast bursting with the fresh flavours of lemon and herbs.

Roasted vegetables with horseradish sauce

Recipe by: Brenda Houghton

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A sharp purée makes a tasty accompaniment to a choice selection of vegetables roasted with minimum fat.

Rosemary Shortbread Biscuits

Recipe by: Abigail

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A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavour improves with age (best 2 days after), keeping for about a week.

Rosemary-skewered vegetables with bacon

Recipe by: Maggie Pannell

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Fresh rosemary stalks make excellent skewers and flavour the ingredients they hold (you can use metal skewers if you prefer). This is a stylish way of cooking and serving simple, healthy ingredients. Serve with a leafy salad.

Salmon and dill tartlets

Recipe by: Norma MacMillan

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Individual tartlets served with a salad garnish make a very appealing starter. This fish filling is wonderfully light as it's made with a cornflour-thickened sauce, without the addition of fat, and whisked egg whites are folded in for an airy souffle-like texture. Serve straight from the oven to really impress.

Spiced seasonal fruit salad

Recipe by: Brenda Houghton

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Use any soft fruit in season for this slightly piquant medley of flavours, a perfect follow-on to a spicy main course.

Spicy lamb tagine with couscous

Recipe by: Brenda Houghton

Reviews(1)

Capture the atmosphere of Morocco with this filling stew of lamb, fruit and vegetables, served with fluffy couscous.

Sticky prune and ginger teabread

Recipe by: Norma MacMillan

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The texture of this irresistible teabread is a mixture of crumbly ginger-spiced cake and a sticky, sweet prune purée that is rippled through it. The teabread keeps well – in fact, it improves after being stored for a day or two – and is a good choice for an energy-giving lunchbox sweet.