An index of interesting recipes
There's over one hundred of my techniques listed for you here
“A recipe is a story that ends with a good meal.”
Pat Conroy 1945-2016
West Berkshire, July 2025
For you today, I’ve been scouring my words from over the last few years to attempt to format the techniques, ideas and recipes that lay hidden away in my archive and to place them into something workable.
Lucky you, I say.
An inventory
Though I never set out with my writing to become simply an outlet for churning out recipes week after week, I came to realise that there are many hidden treasures dispersed through my words here from over the past two and a half years that many of you may not know about.
I’ve listed them here with links to click on, and before I lost count whilst editing, I tallied over one hundred of them for you to peruse.
I’ve shared with you here not just the simple things like salts, biscuits and infusions, but also ideas and techniques that I often use in my work that are challenging but certainly different. There is charcuterie, saucemaking, handmade cheeses and breadmaking.
I certainly hope there is something that might inspire you.
Below is a succinct list with links to many of the formal recipes and stories of “how” that I’ve written about in the last few years. They are tucked behind my paywall as I believe very strongly that they have value.
After all, this is my work.
With this in mind, I’ve included a link below for 30% off all new subscriptions, as a way to hopefully entice you to support this ever growing project of mine.
And if you have a question or there’s something you don’t understand, I’m quite happy to answer any messages.
Onwards,
William
Breads and Crackers
Sourdough and poppy seed water biscuits
Sourdough and cheddar crackers
A simple loaf of bread for a beginner
Double Gloucester cheese bread
Cholla bread filled with poppy seeds, paprika and Parmesan
A Sourdough loaf from scratch -part one
Dutch marzipan and fruit loaf - Kerstbrood
Pickled and fermented
Fermented Jerusalem artichokes
Fermented white asparagus with pink peppercorns
Vinegars and Cordials
Persimmon vinegar - Gam-sikcho
Salts and Seasonings
Cured and preserved
Cured salmon and black treacle pastrami
Sea trout and fennel pollen ’Lox’
Fish
Sea bream crudo with blood orange
Albacore tuna, pomelo and agretti
Sea bass crudo, charred kumquats, yuzu and clams
Meat
Côte de boeuf pressed with shallots, ‘Pierre Koffman’
Sticky, slow cooked beef ribs with crunchy potatoes
Sweet things
Dark chocolate Basque cheesecake
Laminated crispy cinnamon buns, like the ones at Gail’s
Apricot and pistachio clafoutis
Gooseberry and elderflower sorbet
Condiments
Courgette leaf and pecorino pesto
Preserves
Salted mandarins with bay leaf
Vegetables
Beetroot baked in blackcurrant leaves
Salt crust baked root vegetables
Pomegranates baked in a salt pastry
Blood orange salad, Gordal olives and smoked salt
Will your list is amazing!
Mister Cooper: What I really want is all of these in a physical book that I can treasure and read through, like a….book. Any chance of that happening? You have everything here already.