Browse 5 recipes collected around oven baked.
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◷ 304 minmedium
Thin spinach egg-pasta sheets layered with beef and pork ragù, creamy béchamel and Parmigiano Reggiano. Allow about 5 hours 5 minutes, including resting and serving, and longer if the ragù needs further reduction or the lasagne needs more baking.
Oct 18
◷ 204 minmedium
Two homemade pizzas with a crisp, cooked-through base, an airy golden rim, bright tomato sauce, soft mozzarella and fresh basil. Bake them one at a time on a thoroughly preheated metal tray and serve each as it is ready.
Oct 14
◷ 143 minmedium
Thin, lahmacun-style flatbreads with a juicy lamb, tomato and pepper topping, crisp edges and flexible centres. Finish with sharp sumac onions, parsley and lemon, serving in two freshly baked rounds.
Oct 13
◷ 91 mineasy
Sweet leeks in a creamy mustard sauce sit beneath tender sliced potatoes and a golden mature Cheddar crust. This pastry-free British pie takes about 90 minutes, including resting; allow longer if the leeks need more evaporation or the potatoes need further baking.
Oct 8
◷ 121 minmedium
Browned beef mince, onions and carrots in a thick, savoury gravy beneath fluffy mash with golden ridges. Allow approximately 2 hours, including resting; extra gravy reduction, baking or an optional grill finish may extend this.
Oct 5Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 51 minutes. Cooking takes 239 minutes. Allow 304 minutes in total. Makes 8 servings. Key ingredients: onion, peeled weight, carrot, peeled weight, celery, trimmed weight, olive oil, raw beef mince, approximately 10–15% fat. Equipment: Heavy 4–5 litre casserole with lid, 2.5–3 litre saucepan, 6 litre pan for pasta, Deep ovenproof dish, approximately 30 × 22 × 7 cm internally, about 4.5 litres capacity, Rimmed baking tray, Digital scales, Food thermometer, Whisk and wooden spoon, Slotted spoon or spider, Large bowl for cooling pasta, Clean tea towels, Foil, Kettle for heating corrective water if needed.
Kitchen tip: The schedule allows a 140-minute ragù simmer and about 40 minutes in the oven. Extend either stage if the sauce texture or centre temperature requires it; do not shorten the rest to recover time.
Preparation takes 54 minutes. Cooking takes 75 minutes. Allow 204 minutes in total. Makes 2 servings. Key ingredients: strong white bread flour, strong white bread flour, water, instant dried yeast, fine salt. Equipment: Digital scales capable of weighing small yeast and salt quantities, Mixing bowl of at least 2 litres and a lid or cover, Sieve and bowls for draining, Covered containers for refrigerating sauce and reserved tomatoes, Clean kitchen paper, Heavy, uncoated metal baking tray with a stable, flat underside of at least 30 × 35 cm, rated for 250°C, Pizza peel or a second flat, rimless metal tray, Dry oven gloves, Board and pizza cutter or sharp knife.
Kitchen tip: The schedule allows a 105-minute first rise, but dough readiness takes priority. Extend the rise in a cool kitchen and shift later tasks accordingly.
Preparation takes 72 minutes. Cooking takes 71 minutes. Allow 143 minutes in total. Makes 4 servings. Key ingredients: strong white bread flour, divided: 300 g for the dough and 15 g for dusting, water, instant dried yeast, fine salt for the dough, olive oil for the dough. Equipment: Digital scales, Mixing bowls and a cover for the dough, Rolling pin, Two heavy baking trays, each with at least 30 × 30 cm usable surface, fitting on separate oven shelves, Four sheets of baking parchment rated for at least 230°C, Flat board or inverted cold tray for transferring flatbreads, Wire rack, Oven gloves, Thin-tip food thermometer suitable for a shallow layer of mince, Knife and chopping board.
Kitchen tip: The schedule assumes a 60-minute rise and two trays. Extend it if the dough has not roughly doubled or the lamb needs more cooking.
Preparation takes 25 minutes. Cooking takes 74 minutes. Allow 91 minutes in total. Makes 4 servings. Key ingredients: potatoes, raw weight after peeling, leeks, trimmed raw weight, unsalted butter, plain flour, whole milk. Equipment: Shallow 2.5-litre ovenproof dish, approximately 26 × 20 cm internally and at least 5 cm deep, Rimmed baking tray, 4-litre saucepan, 28 cm deep sauté pan with a lid, Colander and tray for steam-drying potatoes, Knife, chopping board, grater and wooden spoon, Foil, if needed, Dry oven gloves.
Kitchen tip: Drain washed leeks thoroughly and evaporate any pooled liquid before adding flour. A smaller pan will need longer.
Preparation takes 31 minutes. Cooking takes 81 minutes. Allow 121 minutes in total. Makes 4 servings. Key ingredients: raw beef mince, approximately 10% fat, onion, carrots, garlic, rapeseed oil. Equipment: Deep 28 cm frying pan or sauté pan, approximately 3 litres capacity, 3-litre saucepan with lid, Bowl for the browned beef, Colander, Potato masher or ricer, Small saucepan or microwave-safe jug for warming milk, Ovenproof dish with at least 2.5 litres capacity, approximately 26 × 20 × 6 cm, Baking tray, Instant-read food thermometer.
Kitchen tip: The schedule assumes the filling reaches the right consistency after its simmer and the pie is ready at the first baking check. Additional reduction, baking or the optional grill finish will extend it.