As the first page of my recipe site this page gives you a portal into the remainder of the recipe site. The site itself is undergoing a huge re-shaping and I'm hopig to make it far more navigable... So that it's easier for you to find the recipes you need. With over 9000 recipes now in the database (and growing weekly) that's not an easy task. But you can use the links below to navigate to the main sections of this site:
Recipes sorted by main meal types:
| Accompaniments to Main Courses | Breads, Cakes and Pastries | Breakfast Recipes |
| Dessert | Drinks | Main Course |
| Sauces and Jams | Snacks | Spice Blend |
| Starters | ** Newest Recipes ** |
Recipes sorted by meal type and main ingredient:
Recipes sorted by main cooking method:
Recipes sorted by main regions of the world:
| African Recipes | Recipes from the Americas | Arabian Recipes |
| Asian Recipes | European Recipes | Fusion Recipes |
| Indian Recipes | Oceanian Recipes |
Recipes for special occasions:
| Recipes for Special Occasions, Home | ||
| Christmas Recipes | Easter Recipes | Halloween Recipes |
| St David's Day Recipes |
Recipes by historical period:
| Ancient | Roman | Medieval |
| Elizabethan | Traditional | Modern |
| Welsh (Cymric) Recipes | Scottish Recipes | English Recipes |
| British Recipes |
Classic Cuisines — Some countries have yielded a number of the world's great cuisines. Here I present links to the recipe lists for a number of those countries:
| French Recipes | Indian Recipes | Italian Recipes |
| Moroccan Recipes | Turkish Recipes |
You can also fetch recipes and other culinary information by:
Not found what you're looking for? Search the web:
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
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