Dairy Free Recipes
36 recipes found
Beef Cheeks in Red Wine and Herbs
Slow-cooked beef cheeks in red wine with herbs and vegetables, tender and deeply flavoured.
Greek Pork Stew with Leeks and Celery
Slow-cooked pork with leeks, celery and carrots in a savoury broth, finished with lemon and egg yolk.
Greek Lemon Chicken and Potatoes with Dairy Free Greek Salad
This Greek lemon chicken and potatoes is an easy weeknight dinner where the oven does all the hard work. Served with a f…
Cantonese Char Siu
Enjoy this delicious honey-glazed pork with jasmine rice, pak choi and spring onions for an easy supper. Choose fattier…
Silky Viennese Style Hot Chocolate
Hot chocolate from Austria this one's quite unique
Jersey Black Butter
Spoon into clean, sterilised jars and allow to cool before refrigerating. Absolutely flipping gorgeous spread over warm…
Carrilleras al Vino Tinto
Carrilleras al vino tinto ¡Tan tiernas que se deshacen en la boca!
Pork Sauce with Apple Cider Vinegar & Honey
Savoury pork simmered with apple cider vinegar, honey and aromatic spices.
Schweinshaxe
Roasted pork knuckle with crisp skin, seasoned with caraway and garlic, cooked in beer and stock.
High-Protein French Toast
Crisp protein bread soaked in egg wash, topped with granola and banana, lightly spiced with cinnamon.
Chicken Shawarma
Succulent chicken marinated in spiced oil, grilled with onions and lemon, served in pita with fresh greens.
Perfect Baked Cod
Baked cod with tomatoes, lemon and garlic, served with herby pan sauce.
Slow Cooker Beef Stew
Slow-cooked beef with vegetables in a savoury broth, tender and deeply flavoured.
Balsamic Bacon Wrapped Brussels Sprouts
Bacon-wrapped Brussels sprouts glazed with balsamic and mustard, roasted until crisp and sweet.
Flat Iron Steak Fajita Bowls
Sizzling flat iron steak with grilled peppers and onions over warm brown rice, fresh corn and crisp lettuce.
Avgolemono: Greek Lemon Chicken Soup
Creamy lemon chicken soup with tender rice, fragrant herbs and a silky egg finish.
Slow Cooker Baby Back Ribs
Slow-cooked baby back ribs glazed with barbeque sauce, tender and savoury.
Slow Cooker Pulled Pork
Tender pork shredded in root beer and smoky barbecue sauce, served on toasted buns.
Roasted Duck a l’Orange
Roasted duck with orange, onions, and garlic in a honey-thyme glaze, served with a rich sauce.
Crisp Roast Duck
Crisp-skinned roast duck, roasted until golden and juicy with a perfectly tightened skin.
Berbere-Rubbed Rib-Eye Steaks with Grilled Lemon
Berbere-rubbed rib-eye steaks grilled to medium-rare with charred lemon wedges.
Bone-in Ribeye with Chimichurri Sauce
Juicy bone-in ribeye served with zesty herb and citrus chimichurri sauce.
Beef Stew with Carrots & Potatoes
Slow-braised beef with carrots and potatoes in a savoury red wine gravy.
Baja Fish Tacos
Crispy cod in spiced mayo with tangy cabbage slaw and chipotle kick.
Pulled Pork
Slow-cooked pork butt rubbed with spicy chile and brown sugar, served with tangy barbecue sauce and toasted rolls.
Quick Roast Chicken
Roast chicken with crisp skin, seasoned and cooked simply in oil and salt.
3-Ingredient Garlic-Herb Grilled Chicken Wings
Grilled chicken wings with garlic, herbs and a crisp skin, cooked over medium heat.
Immune Boosting Winter Citrus Smoothie
Creamy citrus smoothie with mango, beet, and ginger, blended to a vibrant swirl.
Chicken Katsu
Crispy fried chicken breasts coated in panko, golden and lightly seasoned.
Panna Cotta
Creamy panna cotta with vanilla and a tangy berry compote, gently set and smooth.
Make a Delicious Foyot Sauce with This
Creamy béarnaise enriched with melted meat glaze for a savoury, smooth finish.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
