Latest articles by Sue McMahon
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Chocolate and Irish cream roulade
Women's Weekly Cookery Editor Sue McMahon adds a splash of Irish cream to liven up this chocolate and Irish cream roulade in this video recipe
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Fish parcels
Forget boil in the bag fish, try our bake in a bag fish with prawns, spring onions and mushrooms. So quick and simple to make, just place everything in a baking parchment and bake for 15mins
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Slow-cooked roast beef brisket
Letting this beef stew slowly in a slow cooker or low oven makes it deliciously tender and full of flavour. Serve with classic roast trimmings:
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Lemon, honey and ginger marmalade
Try this delicious alternative to traditional orange marmalade from Woman's Weekly's kitchen. Add tangy lemon and sweet ginger to add an extra depth of flavour to your homemade marmalade
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Quick chilli beef noodles
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Union Jack flag cookies
Perfect for any royal celebration, these cute Union Jack cookies are a fun treat for a party spread. Easy to make, all you need is some red, white and blue icing
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Sausage, mushroom and bean stew
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Beef and pepper stir-fry
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Potted prawns
Woman's Weekly's potted prawn is a great quick and easy dinner party starter. For more prawn recipes visit goodtoknow.co.uk
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Classic pulled pork
Pulled pork is easy with our simple recipe. Smothered in a rich, flavoursome sauce, this pulled pork recipe is so tender and it just falls off the bone.
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Pea and wasabi dip
This delicious pea and wasabi dip is perfect served with freshly prepared veggies and is a summer favourite
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Mixed berries pavlova
Looking for a dessert recipe to impress your friends and family? Look no further than this truly posh pavlova topped with mixed berries!
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Raspberry meringue crush
On a diet but still crave desserts? Try this lower-fat raspberry meringue crush. Made with quark and skimmed milk, these tasty little puds will soon be a firm favourtie
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Puff pastry fish pie
Woman's Weekly's Cookery Editor, Sue McMahon, shows us how to make her luxury fish pie recipe in this simple step-by-step video recipe
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Rhubarb and ginger jam
A tangy rhubarb jam, that's spiced with ginger and spread it on your toast or spice up your rhubarb crumble. We've got more jam recipes to try
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Spanish-style squid
Squid is a relatively inexpensive seafood and really delicious when cooked slowly like in this recipe, making it soft and tender. Get the recipe here:
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Herb-roasted leg of lamb with mustard dumplings
Try a new roast lamb recipe for your Sunday dinner from Woman's Weekly. This one comes with all of the trimmings like crispy dumplings and roast vegetables
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Rhubarb and pink peppercorn upside-down cake
Pink peppercorns make a unique addition to this sweet and sticky rhubarb cake. This cake is sweet and delicious, perfect for sharing
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Seared scallops with pea purée
These seared scallops with pea purée are the perfect thing to make when you want to impress - and they take just 20 minutes from start to finish.
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Slow-cooked North African chicken
North African cooking is warm and fragrant with spice and this recipe uses the classic harissa paste to flavour meaty chicken thighs. Get the recipe here:
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Chocolate marshmallows
These easy to make chocolate marshmallows are low in fat and only 28 calories per cube, making them much lighter than most chocolate recipes.
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Rhubarb and ginger loaf
Spicy ginger and sticky rhubarb were made to be together in this gorgeous buttery cake. The perfect thing to have with a cup of tea. Get the recipe here:
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Rhubarb lattice pie
The ultimate comfort food to end a meal – serve with cream, custard or tangy creme fraiche...
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Pork, sage and bacon burgers
This tasty burger recipe is made with pork mince instead of the usual beef and packs plenty of flavour thanks to the sage and bacon. For more Woman's Weekly recipes visit www.goodtoknow.co.uk
