A balanced, filling breakfast bowl with oats and apple in low-fat yogurt, cinnamon and nutmeg and a nutty pomegranate topping
Fill your cakes with a silky smooth meringue buttercream. This recipe makes enough to fill and ice a three-tier cake, and it's easily halved for smaller bakes
Overnight oats that are low in fat and take 5 minutes to prepare. Fill your breakfast with frozen raspberry, bio‑yogurt and golden flax seeds for a tasty and healthy start to the day.
Creamy overnight oats with yogurt, macadamia nuts and cinnamon - pop this Swiss-style muesli in a tupperware for an on-the-go breakfast
Once your baby is used to purées, move them onto a more textured breakfast. This weaning Bircher combines delicious fruit, oats, chia seeds and milk
This easy, indulgent cheddar and gruyère fondue has a splash of white wine and kirsch for a super simple treat to share with friends
Gather with friends around the perfect communal dish – classic cheese fondue. Enjoy it with crusty bread, boiled potatoes, vegetable slices and pickled gherkins.
Revisit an 80s dinner party classic — the meat fondue. The assembly job can be done before your guests arrive. Make some sauces yourself and buy the rest
Soaking oats and seeds overnight makes them easily digestible. Add in the fruit and you've got a nutritious start to the day with the right kind of fats, fibre, vitamins and minerals
A must for onion lovers, perfect as an accompaniment or the main dish
These overnight oats can be made the night before and eaten the next day as a nutritious breakfast or post-exercise snack.
This continental version of a classic cottage pie is a sneaky way of getting children to eat more vegetables
This simple recipe creates the perfect plant‑based brunch for two. Top golden rösti with tomato slices, mushrooms and vegan bacon‑ette sauce.
This is a mouthwatering Swiss specialty dish originating in the town of Zurich, Switzerland. Typically served with Rosti (Swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. There are many versions of Geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. I particularly like this version with lemon and parsley.
Simple and easy. This recipe uses Swiss cheese instead of chedder. It is great for a chilly night. Serve with slice of hot crusty bread.
This recipe makes 2 loaves and is adapted from "Bake!" by Nick Malgieri.
Rotwein-Nudeln Mit Fruehlingszwiebeln, from a Betty Bossi cookbook (Switzerland). A Swiss friend prepared this for me when I was living overseas. It is a simple but tasty dish. The salt helps the pasta absorb the red wine color. I have translated the recipe from German so it may need some tweaking.
Delicious! I love this fondue. I hope you will enjoy it too!
If you love fondues but don't want the full-on experience, combine roast vegetables with a rich kirsch and cheese sauce for a tempting taste of après-ski
Peperonata (braised Italian peppers) is a brilliant thing to have in the fridge; it’s so versatile. Try it here with crispy rösti and poached eggs
Raclette is the ultimate cheesy sharing platter and an après-ski tradition. Try it for an informal party served with potatoes, cured meats and crusty baguette
Top lamb mince and vegetables with a grated potato and cheese topping and serve in individual dishes for a delicious dinner for two
A hearty Alpine-style bake with rich cheese and smoky bacon – ideal after a day on the slopes…or just a walk round the park
Perk up some pork steaks with this yummy Swiss-style recipe