Showing up to 20 recipes
30 minutes
Butterflied turkey breast is filled with Cumberland sausage, sage, dried apricots and breadcrumbs, rolled under streaky bacon, then roasted until juicy and crisp-edged. After a patient rest, this festive main cuts into neat spirals with a savory center, bright pockets of fruit and a beautifully browned top.
30 minutes
This richly spiced British fruit cake turns a jar of mincemeat, brandy-soaked dried fruit, citrus zest, and plenty of nuts into a moist Christmas centrepiece without weeks of maturing. The all-in-one batter is easy to mix, while the glossy toasted-nut top keeps the finish festive but not overly sweet.
40 minutes
Delia Smith's fruit-packed stollen wraps a soft, lightly sweet yeast dough around a generous marzipan centre, then finishes it with a bright lemon glaze. It needs two patient rises but only gentle kneading, and the baked loaf is especially inviting in thick, warm breakfast slices.
30 minutes
I baked this rich chocolate cake with hazelnuts, walnuts, orange peel, cinnamon, and brandy, following Delia Smith's festive method. Whipped egg whites lighten the nut-packed crumb, while a snowy icing-sugar finish makes it ready for Christmas tea or a small after-dinner slice.
20 minutes, plus at least 30 minutes soaking
Paprika-seasoned chicken, smoky corn, creamy avocado and cucumber are tossed with charred lettuces and spring onions in a lemony yoghurt, mustard and Cheddar dressing. A final shower of savory popcorn makes this generous barbecue salad especially crisp, playful and satisfying.
35 minutes
A rich British fruitcake filled with luxury mincemeat, brandy-soaked prunes, cherries, dried fruit, candied peel, citrus zest, warm spice, and abundant nuts. It mixes quickly after soaking, bakes beneath a parchment shield, and finishes with a glossy apricot-brandy glaze for a handsome festive centrepiece.
30 minutes
A pale, buttery British fruit cake packed with sultanas, glacé fruit, citrus, ginger, walnuts and almonds, with a gentle measure of brandy. Careful chopping and a protected three-hour bake give tidy, colourful slices that are ideal for making ahead and sharing over the festive season.
5 minutes
Juicy orange-glazed chicken sits over smooth mash with soft onion petals, crisp rosemary, peppery watercress and cool Greek yoghurt. I loved how the pan moves from gentle steaming to quick frying, then finishes with a glossy marmalade-and-brandy sauce, all in about 20 minutes.
10 minutes
I made this clever oven-baked take on fried rice after admiring Nagi Maehashi’s practical approach, and it delivered fluffy, savory grains with juicy soy-marinated chicken, bacon, vegetables and optional egg. One metal pan handles the rice and chicken, making dinner feel wonderfully manageable.
25 minutes
I made this fruit-packed British celebration cake after soaking mincemeat, prunes, cherries, dried fruit and peel in medium sherry. The all-in-one batter bakes beneath a parchment shield, while rows of whole nuts and a warm apricot-brandy glaze give every slice a handsome finish.
35 minutes
Curly cavatappi is folded into a silky sauce of American cheese, sharp cheddar, and Parmesan, then layered with broiled Roma tomato rounds and buttery panko. Baked until bubbling, it lands between creamy casserole and crisp-topped comfort food, with bright tomato in every serving.
45 minutes
A dark, close-textured Christmas fruit cake packed with raisins, currants, prunes, cherries, peel and nuts. Four wines and spirits, warm spice, vanilla and molasses sugar soak into the fruit for a full week before the batter is slowly baked for four hours, giving moist slices made for holiday sharing.
40 minutes
I soaked the currants, sultanas, raisins, cherries, and peel overnight, then baked them into a dark, fragrant fruit cake with brown sugar, treacle, citrus zest, warm spice, and almonds. A low oven keeps it tender, while a little brandy after cooling makes it an excellent festive cake to prepare ahead.
40 minutes
I cooked this baked macaroni with a silky sauce of sharp cheddar, Gruyère, and fontina, then finished it with more cheese and crisp, butter-toasted panko. It is creamy underneath, golden on top, and equally practical in ten individual pie plates or one family-size baking dish.
40 minutes
Deeply browned onions, thyme, Dijon, and white wine give this baked shell pasta its savory backbone. A smooth whole-milk sauce carries Gruyère, fontina, and Emmentaler, while torn rustic bread turns crisp over the bubbling individual ramekins. It is rich, layered, and especially satisfying served hot from the oven.
10 minutes
This packed lunch combines tender cooked chicken and new potatoes with avocado, sweetcorn and peppery rocket. The equal-parts lemon and olive oil dressing is blended with pesto and packed separately, so the leaves stay fresh. It yields two adult lunches or four smaller portions for children.
30 minutes
Elbow macaroni is folded into a rich sauce of whole milk, cream cheese, and a full pound of white cheddar, then portioned into four ovenproof dishes. A two-stage bake keeps the center creamy while a buttered breadcrumb-and-cheddar topping turns crisp and golden at the end.
30 minutes
A whole chicken is butterflied, coated with a rough sauce of fire-charred chilies, red pepper, roasted garlic, thyme, bay and whole lemon, then cooked gently over indirect charcoal. A reserved portion of the bright, smoky sauce is spooned over the rested, carved meat for a juicy barbecue main.
35 minutes
A deeply fruited British Christmas cake with raisins, currants, sultanas, citrus zest, warm spice, port and brandy. An overnight soak keeps every slice moist, while a parchment-wrapped tin and four-hour low bake give it a dark, tender crumb that is lovely plain or made ahead and fed with extra brandy.
25 minutes
I cooked Nokx Majozi's mango-glazed wings over gentle charcoal after an overnight rest in mango, lime, garlic and chilli. They emerged sticky, lightly charred and juicy, with a sharp fresh salsa to cut the sweetness. The late baste is the small move that keeps the honeyed coating bright instead of scorched.
3 fun pages · 22 recipes
Martha Stewart
This independent fan page collects favorite recipes, seasonal discoveries, baking ideas, useful techniques, and personal interpretations inspired by Martha Stewart’s extensive body of cooking work.
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Delia Smith
This independent fan page is for home cooks who appreciate Delia Smith’s calm, methodical approach to making good food without unnecessary complication. The focus is on the recipes, techniques and practical kitchen lessons that have made her work so useful to generations of British cooks.
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Jamie Oliver
This independent fan page is dedicated to the relaxed, practical and ingredient-focused cooking associated with Jamie Oliver. It brings together fan-selected recipes, useful techniques and everyday meal ideas inspired by his recognizable approach: bold flavours, uncomplicated preparation and food made to be shared rather than presented with formal restaurant precision.
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