These 10 recipes share a few things in common: they’re reliably delicious, use accessible ingredients, and have been tested multiple times. Some require time but are mostly hands-off, whilst others are special-occasion showstoppers worth every bit of effort. Each one proved itself worthy of a permanent place in my kitchen repertoire.
If you want to check out my best recipes from previous years (many of which are still firm favourites and in constant rotation), you can find them here: 2024, 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015 and 2014.
Slow Braised Oxtail In Red Wine (Oven & Pressure Cooker)
This slow-braised oxtail recipe is firmly in my winter cooking repertoire and is a recipe I got so much positive feedback on this year. You can make it in a pressure cooker if you’re short on time, but I love the oven method when I want a hands-off weekend meal that fills the house with the best kind of smell.
The Best Spiced Date Cake With Maple Cream Cheese Frosting
I have been making and tweaking this date cake for five years, and it’s the best one I know. You can make it into two or three tiers, and it’s perfect for a celebration.
Roasted Vegetable Lasagne With Aubergine & Peppers
I have been making this recipe for decades, and it’s the best vegetarian recipe I know. I published it in my first cookbook back in 2013.
Marcella Hazan’s Lasagna With Bolognese Sauce Recipe
Turning Marcella Hazan’s slow-cooked bolognese into a lasagne was one of the best cooking decisions I made this year. This is now my favourite meat lasagne recipe.
The Viral Cucumber Salad Recipe You’ll Eat Every Week
I make this salad at least twice a week; it is ridiculously easy and delicious. I eat it alongside tinned sardines on a Ryvita cracker, or pile it on an egg-and-mayonnaise sandwich. I often make it totally fat-free, so it’s super healthy too. It has been life-changing for me.
The Best Blueberry Lemon Scones
I love everything about these scones: the crunchy, craggy golden edges, the juicy blueberries throughout, and the subtle hint of lemon. They freeze perfectly, which means I always have them on hand.
Slow Cooker Ostrich Chilli – My Take On New York Times Recipe
I adapted the famous New York Times slow-cooker chilli recipe and replaced the beef with lean ostrich mince. The slow cooker does all the heavy lifting, producing complex and utterly delicious chilli.
The Best And Easiest Chocolate Loaf Basque Cheesecake
In 2024, I made an easier loaf of Basque cheesecake in the Air Fryer, which I loved, and wanted to make a chocolate version. It’s even more delicious, perfect when served with my cherries poached in a spiced port syrup and a scoop of vanilla ice cream.
Almond Cinnamon Buns With Frangipane
The bun part of these cinnamon buns is the best I have encountered and will always use it going forward. I loved this frangipane recipe, but nothing beats a traditional cinnamon sugar filling.
Red Wine Chocolate Cake With Fudgy Chocolate Frosting
One of my most popular recipes this year. The red wine deepens the chocolate flavour and adds a lovely fruitiness, and the fudgy frosting might be the best I’ve ever developed.
I also really loved my espresso honey ice cream (a delicious, creamy, egg-free recipe) and this corn and tomato salad with feta and herbs, which I make in summer. I’m obsessed with cornflake crack, but it felt too simple to share in this roundup. I will, however, be making it every Christmas.
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