Women's Weekly Cookery Editor Sue McMahon shows her yummy take on the classic dessert
good-to-know-recipes
Olive oil sponge cake
A simple and yet delicious dessert. This healthy sponge is made with olive oil and makes a lovely dessert when served with a delicious Italian-style ice cream
Pissaladière
Pissaladière is a French variation on the classic Italian pizza. Make your own homemade dough and top with onions, olives and anchovies - delicious!
Deep-fried squid with Greek salad
Enjoy the taste of the Med with this delicious squid and Greek salad. To make, coat the squid with flour and deep fry. Serve with roasted tomatoes and a fresh…
Sweet custard tarts
If you've ever visited Portugal you would surely have enjoyed one or more of these custrd tarts, made with puff pastry and filled with a lemony, spicy egg custard
Baked eggs with ham and chorizo
Whip up this Spanish favourite for lunch, brunch or dinner. It makes a nice, ultra-flavoursome change from ham, egg and chips!
Chargrilled spiced lamb
You don't need to go on holiday to enjoy the taste of Turkey, instead try our chargrilled spiced lamb at home. Thickly slice the lamb and serve in flat breads…
Lemon teabread
Perfect for an afternoon snack with a cuppa, this tangy citrus teabread tastes especially good spread with a little butter
Classic pumpkin pie
Delicious eaten warm or cold with lashings of creme fraiche, Woman's Weekly first published this pumpkin pie recipe in September 1944
Fruit cups
Make the most of seasonal plums with this sweet, creamy pud. Serve it in pretty glasses if you've got guests for supper
Spice biscuits
These delicious, crisp biscuits are perfect to eat with fruity dessert or on their own as an afternoon nibble. Super easy to make, this simple recipe makes a massive 75
Traditional Spanish paella
This paella was first published in Woman's Weekly in August 1980 in a feature that encouraged readers to 'capture the flavour of a foreign land.' This traditional Spanish recipe can…
Marble cake
First featured in an 1974 issue of Woman's Weekly, this chocolate marble cake is made in a ring mould for a change and we've added the yummy chocolate icing
Sausage cobbler
This sausage and pork cobbler topped with homemade savoury scones is taken from a classic 1974 Woman's Weekly recipe. It makes a great treat for the autumn and winter months…
Homemade sloe gin
Give your gin a fresh twist by making some delicious slow gin. First featured in Woman's Weekly in 1925, it needs to be left for 14 days before drinking but…
Creamy mushrooms
We love this rich garlicky way of serving mushrooms, first featured in Woman's Weekly in 1981. Perfect as a side or as party nibbles
Braised fillets of pork
Woman's Weekly first published this recipe way back in 1913! A tasty idea for Sunday lunch, simply serve with some roast potatoes
Easy rabbit pie
We have raided the Woman's Weekly archives to bring you this rabbit pie recipe from 1925, that is still as delicious today as it was then
Chocolate macaroons
Woman's Weekly's Cookery Editor, Sue McMahon, shows you how to make these popular chocolate macaroons. Follow along with her in our simple step-by-step video
Brandy snaps
Very special home-made biscuits. These brandy snaps have a little something extra in them, which will make you use the recipe again and again. It first appeared in Woman's Weekly…