Related to: 'Plum Frangipane Tart'

by Tamal

Sugar-free Grapefruit Polenta Cake

Recipe of the month

Bill's Israeli couscous salad

June's recipe is a deliciously different summer salad taken from BILL'S: THE COOKBOOK...

by Nadiya

Chocolate, Strawberry and Lime Ice-Cream Roll

Recipe of the month

Crumpets!

Ever made a crumpet before? It's surprisingly easy, according to Wish List's Angie, with a little help from Gordon Ramsay . . .

by Ian

Cranberry, Rosemary and Almond Biscotti

Try a recipe from Calgary Avansino's new book

Keep it real this Easter

Frozen Raw Matcha Cheesecake

Recipe of the month

Chilli Beef Lettuce Wraps

May's mouthwatering recipe of the month is taken from GORDON RAMSAY'S ULTIMATE COOKERY COURSE.

Recipe of the month

Rhubarb and Orange Muffins

A wonderfully summery snack thanks to Delia, chosen and baked by a member of the Wish List team!

Recipe of the month

Oat Roast

December's recipe of the month is chosen by Rebecca Mascull, author of THE VISITORS.

Recipe of the month

Teriyaki Salmon

TERIYAKI SALMONSERVES 4 Given how much salmon we eat at home, I'm always trying out new ways of serving it, and this is my current favourite. It's amazing how much flavour the salmon takes on after just 20 minutes in the sweet and salty marinade, and it's even better if you con give it two hours. Remember always to cook fish skin-side down at first to protect the delicate flesh from too much heat. Serve with garlic tenderstem broccoli and perhaps Soba Noodle Salad (see page 1 33). Photograph overleaf. 2cm piece of fresh root ginger, finely sliced2 garlic cloves, peeled and finely sliced3 tbsp soy sauce 2 tbsp maple syrup 1 tbsp mirin (rice wine)Olive oil4 salmon fillets (about 500g in total)Sea salt and freshly ground pepper 1. Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of olive oil. 2. Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes. 3. Place a large frying pan over a medium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3-4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick. 4. Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan. September's recipe is chosen by Wish List's Lizzi Jones: “Terry-what?” asked my dad, helping himself to more. “Teriyaki” I said. For something that sounds so complicated, the recipe for Gordon Ramsay’s Teriyaki Salmon is surprisingly simple. All you need to do is mix up a quick marinade from ingredients you’ve probably got lingering at the back of your store-cupboard and pan-fry until cooked through. The finished dish is flavour-some and fragrant, and the spices complement rather than overpower the fish. We served it alongside an orange and carrot salad, which is also from Gordon’s new book and is also refreshingly simple. A definite dad-impressing dish. The recipe is taken from Gordon Ramsay's Ultimate Home Cooking. TERIYAKI SALMON Serves four 2cm piece of fresh root ginger, finely sliced 2 garlic cloves, peeled and finely sliced 3 tbsp soy sauce 2 tbsp maple syrup 1 tbsp mirin (rice wine) Olive oil 4 salmon fillets (about 500g in total) Sea salt and freshly ground pepper 1. Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of olive oil. 2. Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes. 3. Place a large frying pan over a medium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3-4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick. 4. Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan. © Gordon Ramsay 2012. Recipe extracted from Gordon Ramsay’s Ultimate Cookery Course by Gordon Ramsay.

Author of WALKING BACK TO HAPPINESS

Lucy Dillon shares her recipe for a Valentine's treat for your 4-legged friend

Valentine's Day is about appreciating all of the loved ones in your life, even the furry variety. Author of WALKING BACK TO HAPPINESS, Lucy Dillon, shares a recipe to make your dog's day.

Editor Kate Parkin on the glamorous, adventurous world of Mary Stewart.

Mary Stewart

Have you read Mary Stewart's modern classics? Click below to read more . . .

By Alexandra Potter

Love Legends Around the World

Join THE LOVE DETECTIVE author Alexandra Potter on a journey around the globe on a magical, mystery tour called LOVE.

Jon Rance on his book HAPPY ENDINGS

Are You Happy?

The idea behind my new novel HAPPY ENDINGS is a simple one: What makes us happy? The book follows four late twentysomethings . . .

When friends become lovers . . .

Meet Viv and Max from Emma Garcia's hilarious, heartwarming books NEVER GOOGLE HEARTBREAK and OMG BABY!!

Gordon Ramsay cook along

To celebrate my book’s publication, I’ll be sharing my delicious buttermilk-fried chicken on Twitter @GordonRamsay on September 23rd at 7pm and I want you all to cook-along with me. I’ll be tweeting step-by-step instructions and pictures as I go. For best results, place the chicken in a bowl, add the buttermilk and a good pinch of salt and mix well. Cover with cling film and chill overnight, or for at least 30 minutes. Bring back to room temperature before cooking. Ingredient checklist - 4 free-range chicken thighs - 4 free-range chicken drumsticks - 500ml buttermilk - flavourless oil, e.g. sunflower or groundnut, for deep-frying - 1-2 tsp smoked paprika - ½ tsp garlic powder - 1-2 tsp cayenne pepper - sea salt and freshly ground black pepper

from David Perlmutter's Brain Maker

Recipe for Coconut Water Lemonade

David Perlmutter MD's recipe for Coconut Water Lemonade

Members of the Hodder team on David Mitchell's brilliant novel

The Week of a Thousand Autumns

Over the course of a week, various members of the Hodder team write about their experience with David Mitchell's THE THOUSAND AUTUMNS OF JACOB DE ZOET.