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Traditional Jamaican rice and peas (well kidney beans).

Recipe by: SloeWolf


Nourishing lentils are great value and very good for you. The warm spices and rich coconut milk combine to create an intoxicatingly flavoured dish.

Recipe by: Maggie Pannell


This garlicky seafood stew is packed with mussels, seabass and prawns. It's beautiful colour comes from the cooked tomatoes and saffron.

Recipe by: Mary Young

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This is an authentic recipe from Korea that's eaten with rice and other side dishes. It includes tofu, courgette, mushrooms and onions. Garnish with sliced spring onions. You might have to go to an Asian shop to buy some of the ingredients.

Recipe by: Esther

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Middle-Eastern influences bring beans, aubergines, apricots, garlic and warm spices to this lamb hotpot, but the topping is in traditional British style – a golden layer of parsnip slices.

Recipe by: Norma MacMillan

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Rice and corn pasta is great for those with a wheat intolerance. It cooks and tastes just like wheat pasta and comes in a variety of shapes. This is a flavour-packed dish and simply needs a crunchy green salad to complete the meal.

Recipe by: Maggie Pannell

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This dish bursts with the colour and flavour of fresh herbs, zesty lemon and piquant chilli that enhance the sweet crab meat and pasta. It's an all-round star – easy to make in the time that it takes to cook some noodles.

Recipe by: Maggie Pannell


Other winter vegetables can be used in this thick, warming soup. Try Jerusalem artichokes or swede in place of the parsnips or carrots. Garlic sippets are also very good with this.

Recipe by: Chrissie Lloyd

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Mussels are great value and there's nothing better than sitting down to a huge bowlful, and mopping up the sauce with chunks of baguette.

Recipe by: Maggie Pannell


Pizzoccheri is a typical dish from Valtellina, the alpine region where my grandparents are from. It is made with a special type of pasta made with buckwheat, the "pizzoccheri", shaped as a short tagliatelle, about 7-8cm long and a bit thicker, cooked together with potatoes and cabbage or chard leaves. It is simple to make and goes down like a storm!!

Recipe by: mammaSERE

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