Recipes by Category

Desserts, baking and sweets

  • App solutely gluten free recipes?
  • Asda’s toffee apples: Autumnal goodies in National Baking Week
  • Baking the perfect crust
  • Beer and Baking? A perfect match
  • Burnt butter cupcake for bakes of random kindness
  • Chocolate brownies to die for
  • Chocolate muffins – gluten free
  • Christmas Cake – no excuses, you can make your own
  • Christmas cake and our top Christmassy foods
  • Classic Summer Pudding
  • Coffee and orange date slice: tray bake with a little extra
  • Cuckoo cupcakes land in Bruntsfield (and a sticky toffee cupcake recipe)
  • Dark chocolate truffles – dairy free and scrummy
  • Date cake: a church lady’s pride
  • Drunken apple and sultana crumble – Kerry’s quick and easy desserts
  • Galette de rois – Celebrating the Twelfth Night “à la française”
  • Gingerbread house – Who lives there?
  • Glengoyne whisky, orange and almond cake – an alternative Christmas dessert
  • Instant blinis: pancakes with a difference
  • Kaffebiskvier: cooking with coffee & using the new Carte Noire espresso capsules
  • Kitchen inspiration and Candied Peel Recipe
  • Lebanese inspired pancakes – try something new on Pancake Day
  • Lemon ‘resCurd’ – nothing’s ever wasted
  • Lemon curd: Quick and easy recipe
  • Lemon posset with hazelnut shortbread – Kerry’s quick and easy desserts
  • Lemon pound cake and lemon poppy seed cake – Kerry’s cakes for charity
  • Macaron Masterclass at La Barantine
  • Marvelous Maple Syrup Recipes
  • Mincepies – heaven or hell? Make your own mincemeat
  • Our top 7 Christmas recipes
  • Pâtisserie by Murielle Valette
  • Percol coffee ginger cake
  • Queen of Sheba – the ultimate chocolate cake
  • Quick and easy ice-cream cake – use what’s at hand
  • Simple biscuits two ways – mixing up recipes
  • The orange and almond cake of loveliness
  • The Swedish Trilogy, 1: Coffee
  • The Teasmith premium gin inspires tea cake
  • Time for pancakes?
  • Turkish delight: starch, sugar and the scent of flowers
  • Vegan orange sponge – yummy with not an egg in sight
  • We’re looking for your food memories
  • Recipes

  • A quick supper with quinoa
  • A saucy recipe for two
  • Adagio Teas’ flavoured green tea: go mad for matcha
  • American Adventures 2 – spinach and artichoke dip
  • American Adventures 3 – fish tacos
  • Balsamic – such versatile ingredient
  • BBQ Pork Heaven
  • Being cooked for is bliss
  • Black (beluga) lentils: a favourite ingredient
  • Borderfields’ infused rapeseed oil adds flavour and variety in the kitchen
  • Buckwheat – a favourite ingredient
  • Carrot, leek and mustard seed soup – eat in season
  • Celebrate Breakfast in Breakfast Week
  • Celebrate National Cupcake week with Red Velvet Cupcakes
  • Channa chaat, Indian street food – great springtime eats
  • Chef James Martin & nutritionist Amanda Hamilton support canned foods
  • Chickpea and sweet potato salad: a healthy, hearty and affordable lunch for people working in uniform
  • Chickpea power – experiments with farinata from The Silver Spoon
  • Christmas Pudding – a recipe to make your own
  • Coconut pear gluten free, vegan dessert
  • Cooking vegetarian in Kerala
  • Cooking whole fish sous vide
  • Crunchy caramel nut balls for #feelingnuts
  • Date, nut and licorice snack bars: naturally sweet
  • Delicious Donburi from Japanese Soul Cooking
  • Diabetic? Robin Ellis’ tasty recipes are fabulous
  • Dumpling dipping sauce
  • Fast and Feast Days 5:2 Diet
  • Finding Alcohol Alternatives: Thirsty Work
  • Gluten Free Cakes at Edinburgh Larder Bistro
  • Goat’s cheese and spinach frittata: the perfect lunch
  • Goat’s cheese: it doesn’t always go to plan
  • Grated and sliced everything: salad-based food memories
  • Healthy comfort food?
  • Healthy, Versatile and Delicious: Buko Organic Coconut Jam
  • Jams to remind you of summer
  • Lasagna bianco – an easy but delicious vegetarian lasagna
  • Learning to Homebrew
  • Leftovers star in this Moroccan inspired dish
  • Lemon mousse: it’s easy – gelatin isn’t scary
  • Let’s Eat Lamb
  • Love cooking: Cooking as entertainment?
  • Lussekatter – spice up with saffron
  • MacSween – how to do a fast and easy Burns supper
  • Make fish the dish
  • Making pasta with Rosario Sartore at Locanda de Gusti
  • Mara seaweed recipes
  • Mess and bliss – the art of poaching eggs
  • Michael Smith – Celebrating inconvenient food
  • Mine’s a coffee – Lavazza celebrates 120 years
  • Muesli – a healthy breakfast recipe
  • My kind of haggis
  • Nature’s Harvest – Preserving Summer Fruits
  • Olive It! Cooking up an (olive) feast with Omar Allibhoy
  • Organic September: Time to pickle, bake and boil
  • Paneer – Indian cottage cheese
  • Pasta and tabbouleh – Eating is dull when you can’t cook
  • Pasta with Love – fabulous fresh pasta, made in Scotland
  • Quick bites: Nairn’s savoury biscuits
  • Restaurant Day risotto pop up
  • Savoury sightseeing around the globe with ENTCS
  • Science & Cooking – chemistry through the medium of food
  • Skipper’s Choice – fabulous fish feasts
  • Soup for beginners – a bad idea, or a good one?
  • SousVide Supreme: desserts is the next experiment
  • Swedish cheese flan (Västerbotten paj)
  • The Dogs surf and turf for a quick bite
  • The perfect sauce for fish
  • The slow cooker revival
  • The Swedish Trilogy, 3: Crispbread
  • Tofu cakes and tofu fried rice: doing something new for the Cauldron recipe challenge
  • Toppings for Nairn’s oatcakes: easy snack or elegant paté? Both!
  • Try a slice of Bakewell Tart
  • Vegan for a week – the hardships of eating in
  • Vitamin D rich foods – instant sunshine
  • Warburton’s gluten free goodness
  • We Hae Meat – and We Like It.
  • We love sous vide cooking
  • What's in season? November
  • What’s Cookin? It’s The Reole Deal
  • What’s in your pasta? Seaweed and crickets.
  • Whisky and seafood: A match made in heaven
  • Writing a cook book: workshop with Nell Nelson
  • You can eat tea any time
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