emma freud

Don't call the Chinese takeaway for crispy duck with pancakes – our recipe is so easy to make and it's healthier, too. Serve with a classic plum sauce

Crispy duck pancakes

½ cucumber,cut into thin matchsticks

spring onions,shredded

tbsp honey

tsp Chinese five-spice powder

duck breasts(about 170 grams each)

plums,halved and stoned

agave syrup

soy sauce

½ tsp Chinese five-spice powder

plain flour

rapeseed oil,for brushing

The duck Heat oven to 180C/160C fan/gas 4. Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin.

Plum sauce While the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">stick blender</a>, blend until smooth.

Pancakes While the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough. When cool enough to handle, knead for 5-10 mins. Divide it into 10 little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.

To serve Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.

These spicy wings are ideal party food for any celebration. The chicken is brined to make it extra juicy and the smoky sweetness of the sauce adds heat

Buffalo Chicken

½kg chicken thighsand drumsticks

sea saltflakes

soft dark brown sugar

tbsp chilli flakes

tbsp sweet smoked paprika

tbsp cumin

tbsp sea saltflakes

dark brown sugar

butter

milliliters chilli sauce

maple syrup

Buffalo chicken

Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it&rsquo;s dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you&rsquo;re ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.

Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.

Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

The easiest pulled pork recipe you'll ever make. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result

Pulled pork

tsp smoked paprika

tsp cumin

tsp pepper

brown sugar

salt

mugfuls of cider

boneless shoulder of pork(about 2.5kg)

mugful of a good smoky barbecue sauce

white rolls

coleslaw(see 'Goes well with…' below)

Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.

Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.

Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry – if it does, add another mugful of cider.

Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.

Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.

Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.

Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.

Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.

Try these flavour-packed veggie wraps filled with pickled onions, roasted veg, coconut tzatziki and spicy green sauce. They will feed four people for under £10 – perfect for a hungry crowd

Vegetarian wraps

red onion

tbsp cider vinegar

courgettes

red pepper

cauliflower

can chickpeas

coriander seeds

tsp garam masala

self raising flour

natural yogurt

coriander

pot coconutchunks

mint

limes

cucumber

garlic

shallot

green chilli

salt,pepper, sugar and olive oil

To make the sweet pickled onions, slice one red onion into thin half moons. Put 2 tbsp cider vinegar in a small pan with 1 tbsp sugar and 1 tsp salt. Heat until almost boiling, then pour over the onions and leave for 2 hrs, by which time they will be sweet and crunchy.

To make the roasted veg, heat oven to 180C/160C fan/gas 4. Chop the courgettes, remaining red onion, the red pepper and cauliflower into bite-sized pieces. Tip into a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> with the chickpeas, plus 1 tbsp of the starchy water from the can. Pour over a good glug of olive oil, add 2 tsp of the coriander seeds, the garam masala, a sprinkle of salt and pepper, and mix everything together with your hands. Cook in the oven for 45 mins, but give them a good shake after 30.

For the flatbreads, mix the flour with 350g of the yogurt, the remaining 1 tsp coriander seeds, and all the coriander stalks, finely chopped. It will come together quickly into a dough. Take a golf ball-sized chunk and roll it out on a floured board until it’s the thickness of a 20p coin, then dry-fry in a hot frying pan for about a minute on each side. When done, brush each flatbread on one side with some olive oil.

To make the tzatziki, blitz 1/4 of the pot of coconut chunks in a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">blender</a> until it resembles breadcrumbs, then set aside. Pour the remaining 150g yogurt into a bowl. Finely chop half the mint leaves and add to the bowl along with the juice of 1 lime. Grate in the cucumber and a garlic clove, then add the coconut. Season and mix.

To make the spicy green sauce, put the rest of the coconut chunks in a blender with the rest of the coriander and mint leaves, a peeled clove of garlic, the peeled shallot, chilli, the juice of a lime, 1 tbsp cider vinegar, and 1 tsp brown sugar. Blitz until smooth.

Take a flatbread, load it with a handful of vegetables, then a big spoonful of tzatziki and spicy green sauce, then a sprinkling of sweet pickled onions. Wrap it up, and tuck in.

Warning: these rosemary crackers are addictive! The dough is just a simple mix of flour, water and oil, into which you can add a flavour, such as rosemary

Homemade rosemary crackers

tsp flaky sea salt

golden caster sugar

watermixed oil

Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and mix with your hands to combine to a rough dough. If it&rsquo;s sticky, add a little more flour so it&rsquo;s nice and smooth.

On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a &pound;1 coin, then use a pizza cutter or <a href="https://www.bbcgoodfood.com/howto/guide/kitchen-knives-how-buy-best">knife</a> and cut it into squares.

Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.

Transfer the baking parchment straight onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a>, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.

Make our 5-ingredient falafels to create these ultimate veggie wraps, packed with falafels, avocado and herbs and topped with a delicious tahini sauce

Ultimate falafel wrap

Middle Eastern-style flatbread

4-5 falafels(see recipe below)

avocado

parsley,coriander and mint leaves

½ lime,juiced

sriracha

milliliters natural yogurt

tahini

½ lemon,juiced

cumin

For the tahini sauce, mix together all the ingredients with some seasoning in a small bowl.

Warm the flatbread in a dry <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> – around 30 seconds on each side. Spoon the tahini sauce onto the flatbread and top with the <a href="https://www.bbcgoodfood.com/recipes/5-ingredient-falafel">falafel</a> and avocado, then scatter with the herbs, squeeze over the lime juice and add the chilli sauce. Roll up and enjoy.

Whizz up a low fat breakfast smoothie in no time. Use banana with other soft fruit, plus honey for a little sweetness and oats for slow-release fuel

Two-minute breakfast smoothie

banana

tbsp porridge oats

soft fruit (whatever you have – strawberries, blueberries, and mango all work well)

milk

tsp honey

tsp vanilla extract

Put all the ingredients in a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">blender</a> and whizz for 1 min until smooth.

Pour the banana oat smoothie into two glasses to serve.

Master the croque monsieur with soft sourdough, gruyère, smoked ham and creamy mustard mayo. You'll relish every mouthful of this brunch classic.

The perfect croque monsieur

butter, melted

Dijon mustard

grated gruyère

smoked ham

milliliters cream

garlic clove, crushed

bay leaves

onion,

fresh nutmeg, grated

mayonnaise

First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.

Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.

Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7.

Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.

These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Top with lashings of butter

Cheese & bacon scones

rashers streaky bacon

self-raising flour

½ tsp baking powder

vegetable oil

chives

grated cheddar

Heat oven to 200C/180C fan/gas 6 and grease a 12-hole muffin tin. In a frying pan over a medium heat, fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set aside

In a bowl, combine the flour, baking powder and 1 tsp sea salt. Using your fingers, mix the butter into the flour mixture until it resembles breadcrumbs

In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the flour mixture is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon the batter into the muffin tin.

Put the muffin tin in the oven and bake for 20 mins or until the tops are golden brown. Serve warm.

Enjoy this sticky, sweet fig chutney alongside pâté and our homemade rosemary crackers or your favourite cheese. Make the most of figs when they're in season

Fresh fig chutney

light brown soft sugar

apple cider vinegar

figs

apple, peeled, cored and diced

onion, finely chopped

sultanas

Put all the ingredients in a pan and bring to a gentle simmer for 1 hr, uncovered, stirring occasionally until it gets sticky and jammy. Spoon into a clean Kilner jar. That’s it. You’re done.

This gluten-free apple cake swaps flour, refined sugar and butter for ground almonds, agave syrup and olive oil – and it’s gorgeous

Apple & almond cake

olive oil

(½ cup) maple syrup or agave syrup

eggs

(1/2 cup) apple sauce (shop-bought

(2 cups) ground almonds

tsp baking powder

cinnamon

apple

Heat oven to 190C/170C fan/gas 5, and lightly oil a 20cm springform tin and line the base with a circle of baking parchment.

In a stand mixer, or using a hand blender, whizz together the oil and maple syrup for 30 secs. Add the eggs and whizz for another 1 min before adding the apple sauce and blending for a further 30 secs. Tip in the ground almonds, baking powder, 1 tsp salt and cinnamon, blend for 30 secs and your batter is done. Pour it into the tin, and bake for around 30-40 mins or until the top is a deep golden brown, the cake is coming away from the sides a little, and a skewer inserted into the centre comes out clean.

While it’s cooking, make the topping. In a small frying pan, cook the apple gently with the rest of the topping ingredients and ½ tsp salt until the apple is soft and gently caramelised. When the cake is ready, scatter the bronzed apple chunks on top of the cake. You could also make it with chunks of caramelised peach or plum on top, or some cherry compote, or any berries which you have softened in a pan with a little water and maple syrup. Eat warm, as a pudding, with a spoonful of Greek yogurt, or cold with a cup of tea or coffee.

Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.

Roasted red pepper, sweet potato & smoked paprika soup

sweet potato, roughly chopped into dice with the skin still on

pepper,

red onion,

garlic cloves,

coconut milk

chicken stock

Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.

Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

A staple of Manhattan's East Village, Emma Freud's cheddar and pale ale pasta dish is the ultimate comfort food

Beer mac 'n' cheese

garlic cloves, grated

spinach

milliliters pale ale

macaroni

cheddar, grated

mozzarella, grated

Heat the grill to its highest setting. In a flameproof casserole dish or metal frying pan, melt the butter and fry the garlic for 2 mins. Add the spinach and cook until it wilts, about 2 mins. Pour in the milk and beer and bring to a gentle bubble. Add the macaroni and stir intermittently for around 20 mins until the pasta is cooked and covered in sauce.

Stir in the cheddar and half the mozzarella. When it starts to melt, sprinkle the remaining mozzarella on top and put it in the oven for around 7-10 mins or until browned on top and sensational underneath.

Make yourself the ultimate treat: a crisp sandwich, with homemade salt and vinegar crisps. These crunchy, golden brown rounds are easier than you might think

Salt & vinegar crisps

potatoes

milliliters cider vinegar

salted butter and tomato ketchup,

Wash the potatoes and slice thinly. It’s tricky to get slices of the right thickness: either use a knife, slicing as thinly as you can without breaking, or a mandolin if you have one. Put the slices in a dish, cover with the vinegar and 1 tsp sea salt, and leave for 20 mins. Heat oven to 180C/160C fan/gas 4.

Drain the slices, pat dry gently with a tea towel and put them in a plastic food bag. Add the olive oil and 1 tsp sea salt. Jiggle the bag gently, then arrange the slices on two baking trays. Bake for about 30 mins, but check after 15 mins: you might need to swap the trays’ positions or turn them around if one side is browning too quickly.

While the potato slices are cooking, butter the bread and spread half the slices with a thin layer of ketchup. When the crisps are beautifully golden, remove from the oven, lay them on kitchen paper and sprinkle with more sea salt. Pile the crisps onto the ketchup-ed slices of bread in a double or triple layer. Add the top layer of buttered bread, cut off the crusts and eat immediately.

The best side dish in the States, this addictive, creamy, cheesy mix goes well with pretty much everything, but pairs particularly well with barbecue dishes

Creamed corn

onion

corn cobs

tsp sugar

milliliters single cream

cheddar

Heat 75g butter in a heavy-based pan until foaming and fry 1 finely chopped onion for about 5 mins. Cut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.

Top 15 emma freud recipes from across the web

The most viewed emma freud recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crispy duck pancakes

Buffalo Chicken

Pulled pork

Vegetarian wraps

Homemade rosemary crackers

Ultimate falafel wrap

Two-minute breakfast smoothie

The perfect croque monsieur

Cheese & bacon scones

Fresh fig chutney

Apple & almond cake

Roasted red pepper, sweet potato & ...

Beer mac 'n' cheese

Salt & vinegar crisps

Creamed corn

Top 15 emma freud recipes from across the web

The most viewed emma freud recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy duck pancakes

Buffalo Chicken

Pulled pork

Vegetarian wraps

Homemade rosemary crackers

Ultimate falafel wrap

Two-minute breakfast smoothie

The perfect croque monsieur

Cheese & bacon scones

Fresh fig chutney

Apple & almond cake

Roasted red pepper, sweet potato & ...

Beer mac 'n' cheese

Salt & vinegar crisps

Creamed corn

The most viewed emma freud recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine