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Beef and Potato Dumplings/Locsei
Mix potatoes, meat, egg, flour, semolina, salt, and pepper. Form balls, poach in salted water for 25 minutes. Serve immediately.
Potato and Horseradish Dumplings
Mix semolina, potato, onion, parsley, horseradish, and seasoning. Add egg and flour for dough. Form dumplings, poach 7-10 minutes.
Wholemeal Pasta
Sift flour, semolina, and salt. Mix with eggs and olive oil, knead to an elastic dough, rest for 2 hours, roll thin.
Individual Strawberry Shortcakes
Shortbread biscuits made with semolina, topped with a swirled strawberry cream salsa and fresh whole strawberries.
Multi-Seed Savoury Crackers
Crispy wholemeal crackers made with sesame, flax, and pumpkin seeds. Perfect for cheese or dipping in hummus.
Summer Roast Lamb with Crunched Spiced Potatoes, Goats' Cheese and Spinach
Succulent roasted lamb served over spicy semolina-crusted potatoes, fresh spinach, mint, and creamy goats' cheese salad.
Mussels, Kumquats and Rosemary with Sprouting Broccoli, Anchovy and Burnt-Butter Bread
An unusual seafood salad featuring crispy fried mussels, kumquats, and broccoli topped with a creamy anchovy dressing and croutons.
Ravioli Two Ways
Homemade pasta with two distinct fillings, spinach and ricotta or meat, served in sage butter and tomato sauces.
Tagliatelle with Mussels
Handmade pasta served with a robust tomato sauce featuring mussels, anchovies, capers, and aromatic herbs for an authentic Italian meal.
Lobster Tortellini with Fennel Sauce
Handmade pasta filled with lobster, served with a rich fennel cream sauce and sautéed courgette garnish.
Prawns with a Fresh Tomato Sauce, Spaghetti and a Langoustine Shell Foam
Elegant homemade spaghetti served with prawns in a fresh tomato sauce, topped with a flavorful langoustine shell foam.
Scallop Ravioli with Seared Scallops and White Wine Sauce
Handmade pasta ravioli filled with scallop mousse, served with seared scallops, samphire, and a creamy tomato-herb white wine sauce.
Semolina and Honey Cake
A citrus-infused semolina cake soaked in honey syrup, topped with whole almonds and served with soft whipped cream.
Semolina and Orange Cake with Caramel Sauce and Crème Fraiche
A smart, make-ahead dessert featuring orange-zested semolina cake topped with almonds, served with rich caramel sauce and crème fraîche.
Orange Cake
A moist vegetarian cake made with whole puréed oranges and semolina, best prepared a day before serving.
Pasta Fazool
A traditional Italian stew of pasta and beans featuring spicy 'nduja sausage, fresh cavatelli, and aromatic vegetables.
Fresh Pasta
Create a mound of flour, incorporate eggs, knead into a soft dough, rest, then roll and cut into shapes.
Tortellini with Spinach and Ricotta
Classic handmade pasta stuffed with a creamy spinach, ricotta, and parmesan filling, served in a nutty sage butter sauce.
Gold Millionaire Shortbreads
Easy vegetarian gold medal biscuits featuring a shortbread base, cheated butter fudge caramel, and a gold-brushed dark chocolate coating.
Mincemeat Streusel
A quick Christmas traybake featuring homemade mincemeat on a shortcrust base, finished with a grated buttery streusel topping.
Mini Three-Way Biscuits
Create three classic biscuit flavors including chocolate chip, lemon, and almond from one simple batch of versatile buttery dough.
Seeded Breadsticks
Knead seeded dough, roll into thin strips, prove until risen, and bake at 220°C until golden and crisp.
Wild Boar Ragù with Fresh Pasta
Tender wild boar stewed in a rich tomato and red wine sauce, served with homemade tagliatelle and sautéed mushrooms.
Seafood Pasta with a Light Curry Sauce
Homemade pasta served with pan-seared prawns, salmon, and squid in a creamy, mild curry and white wine reduction sauce.
How to Make Pizza
Create homemade pizza dough by mixing flour, yeast, and oil, then knead, prove, and bake with your favorite toppings.
English Muffins
Paul Hollywood's easy English muffins are kneaded, proved twice, and griddled until golden for a soft, classic texture.
Fig, Prosciutto and Gorgonzola Pizza
Homemade pizza dough topped with caramelised onions, creamy gorgonzola, salty prosciutto, and fresh figs, baked until golden and bubbling.
Marmalade and Almond Cake
A moist almond and semolina cake flavored with marmalade and orange juice, topped with a smooth cream cheese frosting.
Olive Breadsticks
Thin, olive-studded breadsticks mixed with a dough hook, tripled in size, and baked until golden for a perfect party snack.
Paul’s Kransekake
A stunning Scandinavian celebratory centerpiece featuring eighteen concentric almond rings stacked into a tower, decorated with festive zig-zag royal icing.
Pumpkin Ravioli with Sage Butter
Handmade pasta filled with roasted pumpkin, wild mushrooms, and ricotta, served with toasty pumpkin seed and sage brown butter.
Baked Apples in a Semolina Soufflé
A comforting pudding featuring butter-coated baked apples nestled within a light, melting semolina soufflé and dusted with icing sugar.
Pistachio Saffron Seera
A thick, buttery semolina pudding infused with saffron, raisins, and pistachios, then finished with a drizzle of sweet honey.
Fried Red Mullet with Oranges and Capers
Red mullet seasoned with salt and pepper, dusted in semolina, fried until golden, and finished with a citrus caper sauce.
Galaktoboureko with Orange Syrup
A classic Greek semolina custard pie wrapped in buttery filo pastry, topped with a thick, sweet orange and lemon syrup.
Halloumi Saganaki
Halloumi cheese slices dipped in egg and semolina, fried until golden, then drizzled with warm honey and black sesame seeds.
Pan-Fried Monkfish with Wild Garlic and Fennel
Monkfish fillets coated in aromatic semolina, pan-fried and roasted, served with a buttery wild garlic, fennel, and aniseed sauce.
Banana and Semolina Sheera
A warm Indian dessert made by toasting semolina in clarified butter with mashed banana, milk, and aromatic spices.
Bramble and Butterscotch Crumble Tart
A decadent fruit tart featuring blackberries, dulce de leche, and an oatmeal crumble topping served with Drambuie-poached berries.
Devilled Herrings with Green Sauce
Crispy deep-fried herring fillets seasoned with mustard and cayenne, served with a vibrant, fresh garden herb dipping sauce.
Prosciutto, Mozzarella and Basil Stromboli
A delicious rolled filled bread similar to a pizza, stuffed with tomato sauce, prosciutto, mozzarella, and fresh basil leaves.
Roast Beef and Yorkshire Pudding, Roast Potatoes and Creamed Horseradish
A classic Sunday roast featuring seared rib of beef, crispy semolina-coated potatoes, homemade Yorkshire puddings, and fresh creamed horseradish sauce.
Ricotta and Herb Ravioli
Handmade pasta parcels filled with a toasted pine nut, ricotta, and fresh herb mixture, served with fragrant garlic oil.