Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Recipes with Photos for the Media - Page 3


More Recipes with photos -  Page 1  |  Page 2


If you are a newspaper, magazine or other media, permission is given to use any of the recipes and pictures below with a credit to  We are constantly adding more recipes with photos and videos, so do check back regularly.  All photographs, and recipes on this page are ©  and are fully downloadable. Alternatively you can write to us requesting a high resolution photograph at Don't forget to state which graphic you require. Recipes listed in order by most recent.    N.B. Please check terms of use if you wish to use any Recipes4us video content.


All pictures on this page are thumbnails. Click on picture for full size then right click on the large picture and "save picture as" to download.


Iced Banana Bread Ring

This recipe doesn't use yeast but relies on self raising flour as the raising agent, resulting in a taste and texture which is more like cake making it perfect to serve with morning coffee, afternoon tea or any time you fancy a sweet treat.

Picture Properties

15 x  19cm -  500DPI

This is a thumbnail. Click on picture for full size. 


Picture Properties

25 x  18cm -  500DPI

This is a thumbnail. Click on picture for full size. 



Prep and Cooking time:  60 minutes plus cooling
Makes 1 x 23cm/10-inch Ring Cake

275g/10oz (3 medium) over ripe Bananas, mashed
2 Eggs
150g/+5oz Caster Sugar
150g/+5oz Softened Butter
300g/11oz Self Raising Flour
A Pinch of Salt
For the Glace Icing Drizzle
100g/4oz Icing (confectioners) Sugar - sieved
Approx 30ml/2 tbsp Fresh Lemon Juice


1. Preheat the oven to 180C, 350, Gas mark 4 and lightly grease a 23cm/10-inch Bundt tin or ring mould.

2. Place the peeled bananas in a large mixing bowl, mash well then add the eggs, sugar and butter and beat together with a wooden spoon or an electric mixer until well blended.

3. Add the flour and salt and fold in with a spatula until just mixed. Do not over-mix.

4. Pour mixture into prepared tin and bake for 40-45 minutes, until a wooden toothpick or knife inserted into centre comes out clean. Allow to cool in the tin for about 10 minutes, before turning out onto a wire rack. Allow to cool completely.

5. Place the icing sugar in a mixing bowl, add the lemon juice and mix until well blended and smooth then drizzle over the cake so the icing runs down the sides. Allow the icing to completely set before serving.


Courtesy of


 Follow us 



Gypsy Tart

9th November is British Pudding Day (UK)


This is a traditional Kentish dessert recipe which many may remember from their schooldays. Not only is is easy and quick to prepare but it only uses 4 ingredients  - only 3 if a pre-baked pastry case is used.


Picture Properties

20 x  11cm -  500DPI

This is a thumbnail. Click on picture for full size. 



Picture Properties

20 x  11cm -  500DPI

This is a thumbnail. Click on picture for full size. 


Picture Properties

20 x  18cm -  500DPI

This is a thumbnail. Click on picture for full size. 


Serves 4     Cook & Prep Time:  30mins plus cooling

250g/9oz Shortcrust Pastry

Icing Sugar or plain flour
1 x 170g/6oz Tin Evaporated Milk, WELL CHILLED
150g/5½ oz Soft Dark Brown Sugar (e.g. Muscavado)

Optional - Cocoa Powder or Grated Chocolate


1. Preheat the oven to 200C, 400F, Gas Mark 6.  Lightly dust a work surface with icing sugar or plain flour, roll the pastry out thinly and use to line a 20cm/8-inch loose bottom flan tin.


2. Trim off any excess pastry, prick the bottom of the pastry all over with a fork then line the case with parchment or greaseproof paper and fill with baking beans.


3. Important: Immediately turn the oven down to 180C, 350F, Gas Mark 4 and bake the pastry case for 10 minutes.


4. After the cooking time, remove the baking beans and paper from the pastry case, return the pastry case to the oven and continue to bake for a further 10 minutes.


5. Meanwhile, place the chilled evaporated milk and sugar in a large mixing bowl and using an electric whisk continuously for 10 minutes.  The mixture will thicken and become light, fluffy and toffee coloured.

6. Remove the pastry case from the oven and allow to cool a little whilst you continue to whisk the evaporated milk mixture for a further 5 minutes. Do not skimp on this timing as it makes a big difference.


7. Transfer the mixture to the pastry case and bake in the oven for 8 -10 minutes only - no longer. The filling will still be very soft and tacky but will firm up as it cools. Cool at room temperature not in the fridge.


Serve as it is with whipped cream or ice cream or lightly dust with cocoa powder or sprinkle with grated chocolate.

Courtesy of


Coconut & Passion Fruit Layer Cake

Celebrate Easter Day this year (16th April) , with this exquisite cake using Passion Fruit.  The plant was so named by Christian missionaries who used the flower to symbolise the “Passion of Christ” i.e. his suffering at the crucifixion, to the indigenous natives in South America.



Picture Properties

8 x 6.5cm -  500DPI

This is a thumbnail. Click on picture for full size. 




















Prep and Cooking time:  50 minutes plus cooling
Makes 1 x 17.5cm/7-inch two-layer  cake

225/8oz  Butter or Margarine
225/8oz Caster Sugar
3 Eggs, beaten

½ - 1 teasp Vanilla Extract
100g/4oz Desiccated (Shredded) Coconut
150g/5oz Self Raising flour
For the filling
175g/6oz Cream Cheese or Mascarpone
200ml/7fl.oz. Crème Fraîche
1 tbsp Caster Sugar
4-5 Passion Fruit


1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease and line 2 x 17.5cm/7 inch round sandwich tins with parchment paper.

2. In a large mixing bowl, cream together the butter and sugar until pale and fluffy.

3. Gradually add the eggs, a little at a time, beating well between each addition. Don’t worry if the mixture starts to curdle, just add a spoonful of the flour and carry on.

4. . Fold in the coconut and flour and mix well. Divide the mixture between the prepared cake tins and bake in the centre of the oven for 25 minutes. try not to open the oven door before 20 minutes cooking time.

5. Remove the cakes from the oven and allow to cool for 5 minutes before turning onto a wire rack. Carefully peel off the paper and allow to cool completely.

6. Place the cream cheese, crème fraîche and sugar in a mixing bowl and beat until well blended. Set aside.

7. Cut each passion fruits in half and scoop the seeds and pulp out into a bowl.

8. Once the cakes are completely cold place one on a serving platter, spread the cheese filling evenly over the top, making sure you take it completely to the edges of the cake.

9. Top with the passion fruit pulp, once again allowing it to go right to the edges, then place the other cake on top and sprinkle with icing sugar


Courtesy of


Christmas Cake Iced Terrine Recipe

A delightful frozen dessert using fruit cake and vanilla ice cream. Great for using up cake which may be past its best, but equally as good using fresh fruit cake. Makes an ideal lighter alternative to Christmas pudding but with the same Christmassy flavours.

Click here to watch the video

If you wish to embed this video into your web page, contact for the code


Picture Properties   500 dpi  25 x 19cm


Picture Properties   500 dpi  20 x 22cm

Prep time:    10mins plus freezing

Serves 8

275g/10oz (about 2 cups) Fruitcake - fresh or stale, broken up into small pieces
1L/32fl.oz. Vanilla ice cream, softened


1. Line a 20x10cm/8x4” loaf tin with a double layer of clingfilm making sure you have a 7.5cm/3-inch overhang of clingfilm on all sides. Set aside.

2. In a large bowl mix together the fruitcake and half the ice cream until well blended. Using a spatula or large knife and a "cutting" motion to mix works best.

3. Place half the cake mixture into the loaf tin, spreading it evenly over the bottom and making sure you press it well down and into the corners.

4. Place the remaining plain ice cream over the top of that, spreading it evenly as above then finally place the remaining cake mixture over the top, again spreading it evenly and pressing down firmly to ensure there aren’t any air pockets.

5. Fold the clingfilm overhang over the top securely then freeze for at least 6- 8 hours until completely frozen.

6. To serve - unmold the terrine onto a flat surface, remove the clingfilm and serve it sliced.


Courtesy of


Spiced Red Cabbage

(Microwave Recipe)

Make spiced red cabbage with apples (or pears) in the microwave in a fraction of the time it would take to make it on the stove top. It not only saves time and fuel, but also frees up valuable space on the hob which is especially useful at Christmas  when you may be cooking lots of other recipes in saucepans, such as cranberry or bread sauce and vegetables. Freezes very well so an excellent choice to make in advance.

Click here to watch the video

If you wish to embed this video into your web page, contact for the code


Picture Properties   500Ddpi  15 x 20cm


Picture Properties   500Ddpi  20 x 14cm


Cooking and prep time: 30mins

Serves 4

400g/14oz Red Cabbage, finely shredded
2 Dessert Apples, quartered, cored and cut into 6mm/ ¼ - inch thick slices
1 Medium Red Onion, finely chopped
The Juice of ½ a large Orange
3 tbsp Cider Vinegar
1 teasp Ground Cinnamon or Allspice
4 tbsp Brown Sugar
2 tbsp. Water
Salt and Black Pepper


1. Place all the ingredients in a large microwaveable bowl and mix thoroughly to ensure the sugar and spices are well distributed throughout the mixture.

2. Cover with microwave clingfilm, pierce a few times with a small knife or fork and cook on high for 10 minutes.

3. Remove from the microwave, peel back the film, stir well, replace the clingfilm and continue cook on high for a further 10 minutes.

NB The exact timing will depend on how finely you shredded the cabbage and the wattage of your microwave. You may need an extra 5 minutes or so just bear in mind that the finished cabbage should be very soft.

4. After the complete cooking time, remove from the microwave, stir well, re-cover and allow to stand for five minutes before serving.


Courtesy of


Beer Bread

Celebrate Home-made Bread Day on 17th November with this incredibly easy bread recipe which only takes around 1 hour to make from start to finish. No kneading, no proving and no yeast required. You can use whatever beer you have to hand - from lager to dark beers - so long as it is fizzy.

Click here to watch the video

If you wish to embed this video into your web page, contact for the code


Picture Properties   500Ddpi  25 x 16cm


Picture Properties   500Ddpi  22 x 26cm

Cooking & Prep time 60 mins
Makes 1 x 20 x 10cm/8x4" Loaf


375g/13oz Self Raising Flour (see note below)
1 tbsp Sugar
½ teasp Salt
360ml/12 fl.oz. Beer (fizzy)
Melted Butter (Optional)


1. IMPORTANT - Preheat the oven to 200C, 400F, Gas Mark 6 and grease a 20 x 10cm/8x4" Loaf tin BEFORE you start to make the bread.

2. Sift the flour into a large mixing bowl, add the sugar and salt then use a balloon whisk to mix together and lighten the mixture.

3. Make a well in the centre of the flour then add the fizzy beer all in one go and mix with a wooden spoon or spatula. It is important to mix thoroughly but as quickly as possible, using as few strokes as possible to ensure the carbon dioxide isn't knocked out of the mixture as it helps to make the bread rise. The mixture will be very soft - more like a cake mixture rather than a dough.

4. Immediately pour into the greased tin and, if using, brush the top with melted butter. Immediately place in the preheated oven and bake for 50 - 55 minutes until risen and well browned.

5. Remove from the tin and test to make sure the bread is cooked by tapping on the base with your finger: it should sound hollow. Place on a wire rack to cool.

NB If using plain flour or a mixture of plain and wholemeal, you will need to add 3 teasp of baking powder at step 2, mixing well before adding the beer.


Courtesy of


Brussels, Bacon & Butter Bean Soup


A wonderful winter soup using leftover Brussels Sprouts and served with a bacon and crouton accompaniment. Great for a light Boxing Day lunch and easily adapted to make a vegetarian version.


Click here to watch the video

If you wish to embed this video into your web page, contact for the code


Picture Properties   500DPI  8x9cm



Picture Properties   500DPI  7x11cm


Prep & Cooking time:  30mins
Serves 2-3
25g/1 oz Butter
4 Rashers Streaky Bacon, chopped
1 Onion, chopped
2 Garlic Cloves, crushed
200g/7oz Leftover Brussels Sprouts, roughly chopped
1 x 200g/7oz tin Butter Beans, drained
1L/35fl.oz. Chicken or Vegetable Stock
Salt and Black Pepper
For the Accompaniment
Olive Oil for frying


1. Melt the butter in a large saucepan add the bacon and onion and sauté gently for a few minutes, stirring from time to time until softened.  For a vegetarian version you can leave out the bacon but make sure you use vegetable stock.

2. Add the garlic and continue to sauté for 1 minute then add the sprouts and butter beans and mix well.
3. Add the stock, bring to the boil, stirring, then reduce the heat, partially cover and simmer for 15 minutes, stirring from time to time.
4. Meanwhile, cut some bread into 1cm/ ½ -inch cubes and thinly slice a couple of bacon rashers.
5. Heat 6mm/¼ -inch of olive oil in a frying pan until very hot but not smoking, add the bacon and fry for a minute, separating the pieces, then add the cubed bread and fry, turning from time to time,  until golden brown and crisp on all sides. Drain on kitchen paper and set aside until ready to serve the soup.

6. Once the soup has cooked,  allow to cool slightly then transfer to a liquidiser or food processor and blend until smooth. Alternatively process in the pan with a hand held blender.

7. Adjust the seasoning and reheat gently stirring constantly. Serve hot with the crouton/bacon mixture.

Courtesy of

Brussels with Brazils


Perk up your Brussels with this delicious but simple recipe - guaranteed to go perfectly with your roast turkey.



Picture Properties   500DPI  10x7cm


Prep & Cooking time:   20mins
Serves  4  Vegetarian
450g/1lb Brussels Sprouts, trimmed
50g/2oz Butter
75g/3oz Brazil Nuts, chopped
50g/2oz Fresh Breadcrumbs
Salt and Black Pepper
1. Cut a cross in the base of each Brussels sprout.
2. Bring a large saucepan of lightly salted water to the boil, add the Brussels and cook for 10 -15 minutes until just tender.
3. Meanwhile, melt the butter in a large saucepan and add the brazil nuts. Sauté gently until golden, then add the breadcrumbs and continue to cook, stirring until the butter has been absorbed and the breadcrumbs are crispy.

4. Drain the Brussels well and add to the nut mixture together with black pepper. Stir until well mixed and heated through.

An unusual alternative to serve with roast turkey, goose or pork at Christmas


Courtesy of

Warm Butter Paratha


Celebrate National Curry Week (22nd - 28th)  and  Home-made Bread Day (17th) with these traditional deliciously flaky warm butter paratha - just as good, if not better, than any you'll get in Indian restaurants or takeaways. The recipe makes 2 but can be easily doubled or tripled to make more.


Click here to watch the video

If you wish to embed this video into your web page, contact for the code


Picture Properties   500DPI  6x5cm


Picture Properties   500DPI  5x5cm


Picture Properties   500DPI  6x8cm


Prep & Cooking time: 30mins plus 15mins resting

Makes 2

75g/3oz Plain Flour
50g/2oz Melted butter
¼ teasp Salt
Approx 90ml/3fl.oz. Water
Extra Flour for dusting


1. Place the flour in a large mixing bowl, add the melted butter and salt and stir.
2. Add most of the water and knead well to form a medium soft dough, adding a little more water or flour as necessary. Knead for 5 minutes. Place it back into the bowl, cover with clingfilm and set aside for 20 minutes.
3. Divide the mixture into two and roll out one piece into a circle about 15cm/5-inches in diameter.
4. Brush the circle with melted butter, fold into half, so it looks like a "D" then brush with more melted butter or ghee then fold the “D” in half again so it looks like a triangle.

5. Roll it out into to about 3mm/1/8th inch in thickness. Repeat with the remaining piece of dough

6. Heat a heavy frying pan until hot (do not add any oil or butter to the pan) then add a paratha and cook for about 30 seconds. Brush the upper side with melted butter then turn and cook the buttered side for 30 seconds whilst you brush the top with melted butter.

7. Continue to cook as above for a total of 1-2 minutes, turning frequently. Repeat with the second paratha. Serve warm.

Courtesy of

15-minute Cherry Chocolate Pudding


A delicious rich chocolate pudding with a cherry topping -  perfect for when you don't have much time.


Picture Properties   500DPI  7x9cm



Picture Properties   500DPI  7x5cm


These pictures are a thumbnails. Click on picture for full size then right click on the large picture and "save picture as" to download.


Serves 4
Total Prep & Cooking time: 15 minutes

3 tbsp Cherry Jam
100g/4oz Butter, softened
100g/4oz Sugar
2 Large Eggs, beaten
1 teasp Vanilla Extract
75g/3oz Self Raising Flour
50g/2oz Unsweetened Cocoa Powder


1. Lightly grease a 900ml/30fl.oz microwave bowl with some of the butter then place the jam in the bowl, spreading it evenly to cover the base. Set aside.

2. In a large mixing bowl, cream together the rest of the butter and sugar.

3. Gradually add the eggs and vanilla extract. If you use a whisk it will mix together more quickly.

4. Add the flour and coco powder and mix well then transfer the mixture to the bowl containing the jam.

5. Cover with a microwaveable plate and cook for 3 ½ minutes on high (800w).

6. Allow to stand for 5 minutes before serving.

Serve with lashings of thick creamy custard.

Can also be steamed for 1-1/2 hours in the traditional way


Courtesy of

More Recipes with Photos   > > >



 Sign up for Free E-mailings

I still haven't found what I'm looking for


Try our search facility. Type in your main ingredient (s) or whatever you happen to have available in your store cupboard or fridge and allow us to whisk you up a recipe in seconds!




For full advanced search tips visit our main search page via the red "search this site" button at the top of the page


About Us  |  Contact Us  |   Advertise |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |  


Abbreviations on this site  




This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©