Main course recipes

Main course

Main course recipes

Main course info

The starter might delight the senses and the dessert satisfies the sweet tooth, but it’s the main course that we all look forward to the most. It’s the centrepiece of any meal – whether part of a multi-course banquet or just a quick weeknight dinner – and offers the most choice when deciding what to cook.

We’ve got over 1,300 main course recipes to choose from, so if you’re after inspiration, look no further. Perhaps you’re after something quick and simple, like Marcello Tully’s indulgent Mac ‘n’ cheese or Alyn Williams’ Sausage and baked bean casserole. Maybe you’re looking to impress and are after something with a bit of bravado like Matt Worswick’s Roast wood pigeon with black pudding and baby beets or Pierre Koffmann’s Duck breast with spiced sauce. Seeking out some international inspiration? Alfred Prasad’s Chettinad chicken curry or Marcus Wareing’s Sticky sesame pork ribs should do the trick. Whatever it is you fancy, just take a look at our main course recipes collection below and you’re bound to find exactly what you’re looking for.

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Recipe Collection

Main course

1904 recipes

Suprême of chicken with truffled sausage, potato purée with leeks, roasted vegetables and tarragon jus

Suprême of chicken with truffled sausage, potato purée with leeks, roasted vegetables and tarragon jus

by Mark Dodson

Pan-fried sea bass, butter spinach, clams, poached cod cheeks and fish sauce

Pan-fried sea bass, butter spinach, clams, poached cod cheeks and fish sauce

by Simon Hulstone

Lamb flatbreads with pickled cucumber and elderflower yoghurt

Lamb flatbreads with pickled cucumber and elderflower yoghurt

by Richard Bainbridge

Pork belly with apple purée and sprouting broccoli

Pork belly with apple purée and sprouting broccoli

by Simon Hulstone

Vegan mushroom, chestnut and thyme pithivier

Vegan mushroom, chestnut and thyme pithivier

by Karen Burns-Booth

Duck breast with chicory and potato dauphinoise

Duck breast with chicory and potato dauphinoise

by Josh Eggleton

Egg fried rice with smoked bacon and peas

Egg-fried rice with smoked bacon and peas

by Shu Han Lee

Runner bean and pesto trofie

Runner bean and pesto trofie

by Anna Tobias

Monkfish curry

by Alfred Prasad

Onglet steak, pickled walnuts and horseradish

Onglet steak, pickled walnuts and horseradish

by Jeremy Lee

Mushroom soup with sherry and thyme

Mushroom soup with sherry and thyme

by The Kitchen with Great British Chefs

Partridge with Swiss chard, chanterelles, quince and chestnuts

Partridge with Swiss chard, girolles, quince and chestnuts

by Geoffrey Smeddle

Grilled pollock with wild garlic crust and tomato fondue

Grilled pollock with wild garlic crust and tomato fondue

by Robert Thompson

Burnt ends with Kansas-style barbecue sauce

Burnt ends with Kansas-style barbecue sauce

by The Kitchen with Great British Chefs

Kurnik chicken pie

Kurnik chicken pie

by Alissa Timoshkina

Hyderabadi biryani of vegetables in a pumpkin shell

Hyderabadi biryani of vegetables in a pumpkin shell

by Vivek Singh

Vol-au-vents of mussel, spinach and roquefort

Vol-au-vents of mussel, spinach and Roquefort

by Mark Dodson

Richard's perfect roast dinner - stuffed Norfolk quail with Norfolk pearl barley

Richard's perfect roast dinner – stuffed Norfolk quail with Norfolk pearl barley

by Richard Bainbridge

Miso and ginger braised pork belly

Miso and ginger braised pork belly

by Shu Han Lee

Braised minced pork, potato and carrot

Braised minced pork, potato and carrot

by The Kitchen with Great British Chefs

Duck breast with celeriac choucroute, bulgar wheat and cherries

Sous vide duck breast with celeriac choucroute, bulgur wheat and cherries

by Agnar Sverrisson

Lobster and caviar gratin served in the shell

Lobster and caviar gratin served in the shell

by Will Holland

Black cod with petit pois and pea shoots

Black cod with petit pois and pea shoots

by Xavier Boyer

Duck breast with red curry-infused jasmine rice

Duck breast with red curry-infused jasmine rice

by Food Urchin

Turkey and butternut squash ravioli

Turkey and butternut squash ravioli

by Dominic Chapman

Meatball pasta bake

Meatball pasta bake

by Bruno Loubet

Roast turbot with five-spice aubergine caviar and a red wine sauce

Roast turbot with five-spice aubergine caviar and a red wine sauce

by Martin Wishart

Tomato and anchovy risotto

Tomato and anchovy risotto

by Luke Holder

Fragrant Asian hotpot

Fragrant Asian hotpot

by Marcus Wareing

Duck breasts with root vegetables and beetroot puree

Duck breast with root vegetables and beetroot purée

by Adam Simmonds

Fillet of brill in lobster sauce

Fillet of brill in lobster sauce

by Simon Hulstone

Cordero chukulati - slow and low lamb shanks and chocolate

Cordero chukulati – slow and low lamb shanks and chocolate

by Martin Morales

Alaska black cod with pea shoots, mint and Thai dressing

Black cod with pea shoots, mint and Thai dressing

by Andy Waters

Pan-roasted fjord trout with lentils, crispy bacon and rocket leaves

Pan-roasted Fjord Trout with lentils, crispy bacon and chervil

by Daniel Galmiche

Turbot with tartare sauce 'my way'

Turbot with tartare sauce 'my way'

by Nathan Outlaw

Barbecued black bream with fennel and lemongrass

Barbecued black bream with fennel and lemongrass

by Adam Byatt

Salmon en papillote

Salmon en papillote

by Josh Eggleton

Cedar planked salmon with endive, apple and olives

Cedar planked salmon with endive, apple and olives

by Cornelius Gallagher

Barbecued gochujang pork ribs with pear, radish and peanut salad

Barbecued gochujang pork ribs with pear, radish and peanut

by The Kitchen with Great British Chefs

Rack of Welsh Lamb with lamb sweetbread pie and gravy

Rack of lamb with lamb sweetbread pie and gravy

by Shaun Hill

Tea smoked barbecued lamb chops with spicy korean miso

Tea-smoked barbecued lamb chops with spicy Korean miso

by Scott Hallsworth

Goulash and spaghetti

Goulash and spaghetti

by Geoffrey Smeddle

Baked cod with tomato sauce

Baked cod with tomato sauce

by Andy Waters

Lamb shish kebabs with harissa and pitta bread

Lamb shish kebabs with harissa and pitta bread

by Victoria Glass

Vegetable ramen

Root vegetable ramen with potato noodles

by Richard Bainbridge

Lemon sole grenobloise

Lemon sole grenobloise

by Geoffrey Smeddle

Beef tartare recipe

Tartare of dry aged beef prime fillet, pickled radish, wasabi, quinoa

by Adam Bennett

Venison loin and bolognese

Venison loin and bolognese

by Simon Haigh

Turbot with cucumber beurre blanc

Turbot with cucumber beurre blanc

by Dominic Chapman

Pasta amatriciana

Pasta amatriciana

by Russell Brown

Pork four ways

by Bryan Webb

Mushroom and Quinoa Vegan Burger

Mushroom and quinoa vegan burger

by Deena Kakaya

Spiced lamb and apricot filo pie

Spiced lamb and apricot filo pie

by Russell Brown

Charcoal-grilled lamb chops with peas

Charcoal-grilled lamb chops with peas

by Ben Tish

Roasted broccoli with hazelnut, tomato sauce and tahini

Roasted broccoli with hazelnut, tomato sauce and tahini

by The Kitchen with Great British Chefs

Grilled poussin with lemon-garlic-chilli dipper

Barbecued miso poussin with lemon, garlic and chilli dip

by Scott Hallsworth

Pakistani festive beef biryani

Pakistani festive beef biryani

by Sumayya Usmani

Black garlic and chipotle roast beef with beef dripping carrots

Black garlic and chipotle roast beef with beef dripping carrots

by The Kitchen with Great British Chefs

Duck breast with lavender, fennel purée and peach purée

Duck breast with lavender, fennel purée and peach purée

by Steven Smith

Hot lapsang souchong smoked salmon, new potatoes and spring green salad

Hot lapsang souchong smoked salmon, new potatoes and spring green salad

by Graham Campbell

Pan-roasted cauliflower with cashew cream

Pan-roasted cauliflower with cashew cream

by Rob Howell, Root

Roasted Norfolk mallard, salted plums and watercress

Roasted Norfolk mallard, salted plums and watercress

by Richard Bainbridge

Thai chicken soup

Thai chicken soup

by Andy Waters

Slow Cooked Lamb Shoulder Recipe

Slow-braised shoulder of lamb with onions, thyme and balsamic

by Tom Aikens

Wild garlic polpette

Wild garlic polpette with spaghetti and pesto

by Anna Jones

Cod with bouillabaisse sauce

Cod with bouillabaisse sauce

by Stephen Crane

Venison, ancho chilli and bitter chocolate taco

Sous vide venison tacos with ancho chilli and bitter chocolate

by Russell Brown

Côte de boeuf with black truffle and Parmesan gratin

Côte de boeuf with black truffle and Parmesan gratin

by Andy McLeish

Toad in the hole

Toad in the hole

by Galton Blackiston

Spinach, lemon and garlic penne rigate with torn burrata

Spinach, lemon and garlic penne rigate with torn burrata

by Georgina Fuggle

Chicken and mushroom pie

Chicken and mushroom pie

by Dominic Chapman

Warm salad of Alresford wood pigeon with caramelised walnuts and beetroot compote

Warm salad of Alresford wood pigeon with caramelised walnuts and beetroot compote

by Matthew Tomkinson

Caldo verde de Cajamarca - Cajamarca's green soup

Caldo verde de Cajamarca – Cajamarca's green soup

by Martin Morales

Roast chicken breast, potato purée and pine nuts

Roast chicken breast, potato purée and pine nuts

by Chris Horridge

Braised pork cheeks with baby leeks, sultana ragu, mash and caraway jus

Braised pork cheeks with baby leeks, sultana ragu, mash and caraway jus

by Graham Campbell

Thai green sea bass with galangal, lemon grass and coconut

Thai green sea bass with galangal, lemon grass and coconut

by Thomasina Miers

Pan-fried hake with red pepper relish

Pan-fried hake with red pepper relish

by Pascal Aussignac

Cream of asparagus soup with flaked smoked haddock

Loin of lamb with gnocchi and peas

by Mark Dodson

Afghani Style mutton chop karhai with pepper, coriander and cumin

Afghani-style mutton chop karhai with pepper, coriander and cumin

by Sumayya Usmani

Garganelli pasta with chorizo and peas

Garganelli pasta with chorizo and peas

by Luke Holder

Venison leg cooked in hay with roast celeriac and braised red cabbage

Venison leg cooked in hay with roast celeriac and braised red cabbage

by Simon Rogan

Moroccan-spiced mince with herb bulgur wheat and harissa yoghurt

Moroccan-spiced Quorn mince with herb bulgur wheat and harissa yoghurt

by Selina Periampillai

Barbecued hoisin chicken skewers

Barbecued hoisin chicken skewers with smashed cucumber salad

by Shu Han Lee

Pigeon de Bresse baked in a salt pastry crust

Pigeon de Bresse baked in a salt pastry crust

by Raymond Blanc

Easy fish tacos

Easy fish tacos

by Sally Abé

Low-fat fish stew

Low-fat fish stew

by Adam Gray

Pork meatballs with tagliatelle

Pork meatballs with tagliatelle

by Russell Brown

Fish and chips with tartare sauce

Fish and chips with tartare sauce

by Nathan Outlaw

Cinderford lamb, Brock Hall farm goat’s curd, wild garlic roots and shoots

Cinderford lamb, Brock Hall farm goat’s curd, wild garlic roots and shoots

by David Everitt-Matthias

Ratatouille Recipe

by Galton Blackiston

Lancashire cheese, spiced pear and kale pithivier

Farmhouse Lancashire cheese, spiced pear and kale pithivier

by James Mackenzie

Easter lamb pie

Gluten-free Easter lamb pie

by Victoria Glass

Duck breast salad with burnt coconut, pineapple and cashews

Duck breast salad with burnt coconut, pineapple and cashews

by Matt Gillan

British tartiflette

British tartiflette

by Victoria Glass

Mapo tofu

by Helen Graves

Steamed plaice with ginger and soy

Steamed plaice with ginger and soy

by Andrew MacKenzie

Roast cauliflower with smoked cheddar sauce, pickled leeks, nuts and seeds

Roast cauliflower with smoked cheddar sauce, pickled leeks, nuts and seeds

by Pollyanna Coupland

Pork larb

by Kiln, Soho

Kimchi fried rice with shiitake mushrooms

Kimchi-fried rice with shiitake mushrooms

by Shu Han Lee

Roast cod loin with fennel and buckwheat, served with tarragon and anchovy dressing

Baked haddock in tahini sauce with golden onions

by Helen Graves

Cod with chorizo and white beans

Cod with chorizo and white beans

by Adam Bennett

Skate wings poached in miso and ginger with chilli and coriander

Skate wings poached in miso and ginger with chilli and coriander

by Geoffrey Smeddle

Gammon and white bean stew

Gammon and white bean stew

by Rosana McPhee

Barbecued chicken with Alabama white sauce

Barbecued chicken with Alabama white sauce

by The Kitchen with Great British Chefs

Grilled rib-eye with watercress purée

Grilled rib-eye with watercress purée

by Richard Corrigan

Creamy Aubergine Curry with Sag Aloo

Creamy aubergine curry with sag aloo

by Dannii Martin

Garlic, coriander and white pepper roast chicken rice

Garlic, coriander and white pepper roast chicken rice

by Shu Han Lee

Chicken and watercress risotto

Chicken and watercress risotto

by Adam Gray

Zelnik Recipe

Zelnik (Balkan filo pastry pie)

by Victoria Glass

Jersey beef fillet with St Ouen’s Bay lobster ravioli and summer vegetables

Jersey beef fillet with St Ouen’s Bay lobster ravioli and summer vegetables

by Mark Jordan

Meantime wheat beer battered fish and chips

Wheat beer-battered fish and chips

by Tony Fleming

Muncaster crab, hen’s egg, tossed salad and English mustard mayonnaise

Muncaster crab, hen’s egg, tossed salad and English mustard mayonnaise

by Nigel Haworth

Balsamic glazed hogget shoulder with freekeh and grilled radicchio

Balsamic-glazed hogget shoulder with freekeh and grilled radicchio

by Ramael Scully

Roast pork belly with pineapple and satay sauce

Roast pork belly with pineapple and satay sauce

by Colin McGurran

Goats cheese, cranberry and walnut tart

Goat's cheese, cranberry and walnut tart

by Helen Jessup

Roast rump of Dorset rosé veal with caramelised sweetbreads, sauté potatoes, artichokes and tomatoes

Roast rump of Dorset rosé veal with caramelised sweetbreads, sauté potatoes, artichokes and tomatoes

by Matthew Tomkinson

Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jus

Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jus

by Graham Campbell

Lemon and fennel slow cooked pork shoulder with roast potatoes

Slow-cooked lemon and fennel pork shoulder with roast potatoes

by Emily Watkins

Loin of Welsh Lamb with tapenade and spiced aubergine

Loin of lamb with tapenade and spiced aubergine

by Bryan Webb

Warm salad of partridge, neeps and tatties

Partridge, haggis, neeps and tatties

by Geoffrey Smeddle

Oxtail stew with olives

Oxtail stew with olives

by Martin Wishart

Churrascarias lamb skewers

Churrascaria lamb skewers

by Karen Burns-Booth

Chilli roast cauliflower

Chilli roast cauliflower

by Selin Kiazim

Grana Padano and pickled onion barley risotto

Grana Padano and pickled onion barley risotto

by Josh Eggleton

Kerala-style sea bream and potato traybake with tangy okra “chips”

Kerala-style sea bream and potato traybake with tangy okra 'chips'

by Anjum Anand

Lamb and red pepper ragout

Lamb and red pepper ragout

by Geoffrey Smeddle

New season Herdwick lamb, spring vegetables and clover

New season Herdwick lamb, spring vegetables and clover

by Ollie Dabbous

Winter vegan moussaka

Winter vegan moussaka

by The Kitchen with Great British Chefs

Steak in chocolate and coffee sauce

Steak in chocolate and coffee sauce

by Rosana McPhee

Summer mange tout, radish and tuna salad

Mangetout, radish and white tuna salad

by Georgina Fuggle

Heathcotes' steak au Poivre

Heathcotes' steak au Poivre

by Paul Heathcote

Pomegranate-glazed chicken thighs with red quinoa salad

Pomegranate-glazed chicken thighs with red quinoa salad

by Thomasina Miers

Poached turbot with artichoke and Sauternes velouté

Poached turbot with artichoke and Sauternes velouté

by Tom Aikens

Slow cooked fillet of veal, pine nut purée, white asparagus and Parmesan macaroni

Slow cooked fillet of veal, pine nut purée, white asparagus and macaroni

by Adam Simmonds

Partridge with pears and Christmas stuffing

Partridge with pears and Christmas stuffing

by Galton Blackiston

Fallow venison, salted baked celeriac and chocolate tortellini

Fallow venison, salt-baked celeriac and chocolate tortellini

by Aaron Patterson

Chicken curry

by Alfred Prasad

Pine-scented grouse with cobnuts, haggis, neeps 'n' tatties

Pine-scented grouse with cobnuts, haggis, neeps 'n' tatties

by Paul Welburn

Pork with hummus, chou farci and chickpeas

Sous vide suckling pig with chou farci, hummus and chickpea fricassee

by Colin McGurran

Brazilian style pork ribs – Costelinhos de porco Brasileiro

Brazilian style pork ribs – costelinhas de porco brasileiro

by Marcello Tully

Torta de Pescado - Fried fish sandwich with chipotle mayo and Mexican slaw

Torta de pescado – fried fish sandwich with chipotle mayo and coleslaw

by The Kitchen with Great British Chefs

Best-end of lamb, ‘Provençale herbs’

Best-end of lamb, ‘Provençale herbs’

by Paul Heathcote

Wild turbot, burnt white asparagus and berries

Wild turbot, burnt white asparagus and berries

by Christoffer Hruskova

Barbecued sticky ribs

Barbecued sticky ribs

by Josh Eggleton

Fallow deer, pumpkin, passion fruit and smoked grand veneur

Fallow deer, pumpkin, passion fruit and smoked sauce grand veneur

by Claude Bosi

Seafood chowder

Seafood chowder

by Darcy Brown

Lamb rump with wild mushrooms and cider sauce

Lamb rump with wild mushrooms and cider sauce

by Dave Bone

Confit cod with egg yolk and saffron

Confit cod with egg yolk and saffron

by Nuno Mendes

Crustless Quorn and vegetable quiche

Crustless Quorn and vegetable quiche

by Rosana McPhee

Roast saddle of red deer with pickling sauce

Roast saddle of red deer with pickling sauce

by Vivek Singh

Thai beef salad

Thai beef salad

by Andrew MacKenzie

Chicken breast with lentils a la Française

Chicken breast with lentils a la Française

by Michael Caines

John Dory fillet with aubergine caviar and avocado oil

John Dory fillet with aubergine caviar and avocado oil

by Xavier Boyer

Cheesy beany pie

Cheesy bean pie

by Dominic Chapman

Jerk gammon

by Victoria Glass

Sturgeon with caviar, fennel and dill oil

Sturgeon with caviar, fennel and dill oil

by Kuba Winkowski

Curried fish cakes with spinach and poached egg

Curried fish cakes with spinach and poached egg

by Food Urchin

Broccoli, leek and potato soup

Broccoli, leek and potato soup

by The Kitchen with Great British Chefs

Whole wheat spaghetti with rocket pesto, asparagus, peas and goat’s cheese

Whole wheat spaghetti with rocket pesto, asparagus, peas and goat’s cheese

by Valeria Necchio

Confit pollock with cauliflower, cockles and Parmesan

Confit pollock with cauliflower, cockles and Parmesan

by Nigel Mendham

Fillet of beef with braised oxtail, textures of onion and morel Madeira sauce

Fillet of beef with braised oxtail, textures of onion and morel Madeira sauce

by Simon Haigh

Lamb rack with sheeps yoghurt, pickled courgette and mint salsa verde

Lamb rack with sheep's yoghurt, pickled courgette and mint salsa verde

by Greg Cook

Sea bass with soy sauce meringue, pak choi and cauliflower

Sea bass with soy sauce meringue, pak choi and cauliflower

by Matt Gillan

Chicken Fricassee

Chicken drumstick fillet fricassée

by The Kitchen with Great British Chefs

Ballotine of turkey with spinach, braised baby gems, potato rosti and thyme jus

Ballotine of turkey with spinach, braised baby gems, potato rosti and thyme jus

by Graham Campbell

Seared sea bass with salt-baked heritage carrots

Seared sea bass with salt-baked heritage carrots

by Matt Worswick

Barbecued tomahawk steak with miso, garlic bread, grilled tomatoes and tarragon salsa verde

Barbecued tomahawk steak with miso, garlic bread, grilled tomatoes and tarragon salsa verde

by The Kitchen with Great British Chefs

Roasted sirloin of beef with a bone marrow sauce, salsify, mushrooms and red wine shallots

Roasted sirloin of beef with a bone marrow sauce, salsify, mushrooms and red wine shallots

by Robert Thompson

Hake with Coriander Pesto and Chargrilled Tomatoes

Hake with coriander pesto and chargrilled tomatoes

by Monica Shaw

Steak and kidney pie with smoked oysters

Steak and kidney pie with smoked oysters

by Food Urchin

Stuffed red mullet with a Parmesan purée, caramelised artichokes and green olive powder

Stuffed red mullet with a Parmesan purée, caramelised artichokes and green olive powder

by Daniel Clifford

Budget creamy salmon pasta

Budget creamy salmon pasta

by Jack Monroe

Organic barbecue beer can chicken, summer beans and garlic bread

Organic barbecue beer can chicken, summer beans and garlic bread

by Lisa Goodwin-Allen

Tofu-fried rice

Vegan tofu-fried rice

by Joey O'Hare

Chicken tikka wraps

Chicken tikka wraps

by Alfred Prasad

Braised spicy aubergines

Braised spicy aubergines

by Ken Hom

Charred leeks with leek ash crème fraîche, burnt citrus dressing and soft egg

Charred leeks with leek ash crème fraîche, burnt citrus dressing and soft egg

by The Kitchen with Great British Chefs

Cornish skate wing

Sous vide Cornish skate wing

by Michael Wignall

Roast grouse with braised cabbage, celeriac purée and sauce Albert

Roast grouse with braised cabbage, celeriac purée and sauce Albert

by Martin Wishart

Creamy green crêpes

Creamy spinach crêpes

by Marcello Tully

Braised shoulder of goat with pan-fried loin and Moroccan flavours

Braised shoulder of goat with pan-fried loin and Moroccan flavours

by Kevin Mangeolles

Bream with galangal broth

Bream with galangal broth

by Alan Murchison

English vegetable minestrone with a roasted chump of Lune Valley lamb and lovage pesto

English vegetable minestrone with a roasted chump of Lune Valley lamb and lovage pesto

by Adam Gray

Mackerel, avocado, broccoli and cashew salad

Mackerel with avocado, broccoli and cashew salad

by Chantelle Nicholson

New season Cotswold reared Lamb `mixed grill` with wild garlic, asparagus and a rosemary flavoured lamb gravy

Cotswold lamb 'mixed grill' with wild garlic and rosemary lamb gravy

by Matt Weedon

Venison loin with juniper, potato rosti and charred clementine

Sous vide venison loin with juniper, potato rösti and charred clementine

by Will Holland

Whiting with melting herb crust

Whiting with melting herb crust

by Galton Blackiston

Shutki shira – Dried shrimp stew with vegetables and naga chilli

Shutki shira – Bangladeshi dried shrimp stew

by Dina Begum

Braised lamb with peas, crème fraiche and mint

Braised lamb with peas, crème fraiche and mint

by Fergus Henderson

Spring vegetable pie

Spring vegetable pie

by Food Urchin

Assiette of Lune Valley lamb with garlic purée

Assiette of lamb with garlic purée

by William Drabble

Whole roasted cauliflower with a garlic and herb sauce

Whole roasted cauliflower with a garlic and herb sauce

by Aimee Ryan

Pan-roast cod with confit Jersey Royals, pancetta, samphire and lemon

Pan-roast cod with confit Jersey Royals, pancetta, samphire and lemon

by Graham Campbell

Squid ink risotto

Squid ink risotto

by Andrew MacKenzie

Estofat de pop i patata – Catalan octopus stew

Estofat de pop i patata – Catalan octopus stew

by The Kitchen with Great British Chefs

Vegetable garden

Vegetable garden

by Frances Atkins

Linguini of charred mackerel with rocket and almond, aged Parmesan and Amalfi lemon

Charred mackerel linguine with rocket and almond, aged Parmesan and Amalfi lemon

by Robert Thompson

Fennel-smoked Alaska black cod with warm bean salad

Fennel-smoked black cod with warm bean salad

by Daniel Galmiche

Herb and Dijon-crusted rack of lamb with Niçoise vegetables and gratin potatoes

Herb and Dijon-crusted rack of lamb with Niçoise vegetables and gratin potatoes

by Matthew Tomkinson

Beehive fish and chips, mushy peas, tartare sauce

Beehive fish and chips, mushy peas, tartare sauce

by Dominic Chapman

Stuffed pork fillet with Boursin and apple

Barbecued apple and Boursin-stuffed pork fillet

by Jeanne Horak-Druiff

Celebration smoked fish and haddock pie

Celebration haddock and smoked fish pie

by Food Urchin

Warm Tofu in Garlic Sesame Sauce

Warm tofu in garlic and sesame sauce

by Monica Shaw

Pan-fried skate wing, purple cauliflower purée, pickled cauliflower and romanesco, caper and citrus butter sauce

Pan-fried skate wing, purple cauliflower purée, pickled cauliflower and romanesco, caper and citrus butter sauce

by Laurie Gear

Mussel broth

by Paul Ainsworth

Roasted Welsh Lamb rump with salsify and wild mushrooms

Roasted lamb rump with salsify and wild mushrooms

by Richard Corrigan

Coq au vin

by The Kitchen with Great British Chefs

Tagine of lamb, couscous, preserved lemon and harissa

Tagine of lamb, couscous, preserved lemon and harissa

by Galvin brothers

Warm egg salad with wild asparagus, olive and chilli

Warm egg salad with wild asparagus, olive and chilli

by Francesco Mazzei

Citrus chicken curry

Citrus chicken curry

by Michael Caines

Steak and kidney pudding

Steak and kidney pudding

by Shay Cooper

Freekeh, cumin-roast artichoke, grilled corn and pomegranate

Freekeh, cumin-roast artichoke, grilled corn and pomegranate

by Peter Gordon

Chicken Marbella

Chicken Marbella

by Pollyanna Coupland

Prawn and smoked salmon ravioli

Prawn and smoked salmon ravioli

by Georgina Auterac

Alaska salmon with braised lettuce, potatoes, samphire and Alaska king crab

Salmon with braised lettuce, potatoes, samphire and king crab

by Matthew Tomkinson

Butternut squash, pear and gorgonzola flatbread tart

Butternut squash, pear and gorgonzola flatbread tart

by Adam Byatt

Venison with roasted root vegetables and a red wine sauce

Venison with roasted root vegetables and a red wine sauce

by Tom Kitchin

Real black bean beef

Real black bean beef

by Jeremy Pang

Bird in a basket

Marinated chicken and coleslaw

by Andy McLeish

Sake Marinated Lamb Rump, Aubergine and Miso Purée and Crispy Sesame Soba Noodles

Sake-marinated lamb rump, aubergine and miso purée and crispy noodles

by Victoria Glass

Roast pork with crackling

Roast pork loin with crackling

by Sally Abé

Braised beef with a sweet potato and red lentil dahl (madras)

Madras short ribs with sweet potato dhal

by Food Urchin

Za'atar spiced lamb neck and baba ganoush tacos

Za'atar-spiced lamb neck and baba ganoush tacos

by The Kitchen with Great British Chefs

Chestnut gnocchi with mushroom veloute,

Chestnut gnocchi with mushroom veloute and wild mushrooms

by The Kitchen with Great British Chefs

Cod with coco beans and tomato confit

Sous vide cod with coco beans and tomato confit

by Daniel Galmiche

Sweetcorn millet, king oyster mushrooms and crispy cavolo nero

Sweetcorn millet, king oyster mushrooms and crispy cavolo nero

by The Kitchen with Great British Chefs

Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts

Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts

by Paul Foster

Roasted pigeon, beetroot, fig and blue cheese

Roasted pigeon, beetroot, fig and blue cheese

by Daniel Clifford

Warm salad of royal kidney potatoes with crisp pancetta, soft poached duck egg and avocado

Warm salad of royal kidney potatoes with crisp pancetta, soft poached duck egg and avocado

by Geoffrey Smeddle

Slow-cooked crusted sea bream, Andalusian tomato, smoked almonds, fennel, lemon

Crusted sea bream, Andalusian tomato, smoked almonds, fennel, lemon

by Chantelle Nicholson

Rhubarb and lentil curry

Rhubarb and lentil curry

by Food Urchin

Kashmiri-style roast leg of lamb with cranberries, pistachios and almonds

Kashmiri-style roast lamb shanks with cranberries, pistachios and almonds

by Sumayya Usmani

Red mullet with chilli and garlic oil

Red mullet with chilli and garlic oil

by Bryan Webb

Slow-cooked Portobello mushrooms, caramelised celeriac, remoulade and thyme

Sous vide portobello mushrooms, caramelised celeriac, remoulade and thyme

by Chantelle Nicholson

Low-calorie Singapore noodles

Low-calorie Singapore noodles

by Karen Burns-Booth

Slow roasted shoulder of goat with preserved lemons, garlic and coriander

Slow-roasted shoulder of goat with preserved lemons, garlic and coriander

by Food Urchin

Veal shish and onion salad flat bread with charred sivri biber relish

Veal shish and onion salad flatbread with charred sivri biber relish

by Selin Kiazim

Smoked chicken and butternut squash risotto

Smoked chicken and butternut squash risotto

by Mark Dodson

Penne with morels, broad beans, English peas, ricotta and preserved lemon

Penne rigate with morels, broad beans, English peas, ricotta and preserved lemon

by Galvin brothers

Cauliflower crust pizza

Cauliflower crust pizza with chicken and spinach

by Adam Gray

Asian style beef short ribs

Asian-style barbecued beef short ribs

by David Everitt-Matthias

Chorizo with minted peas

Chorizo with minted peas

by Angel Zapata Martin

Summer marinated spatchcock chicken

Summer marinated spatchcock chicken

by Adam Gray

Rabbit tikka masala

Rabbit tikka masala

by Dominic Chapman

Bresaola, gamble down farm short horn home cured, pickled vegetables

Bresaola, gamble down farm short horn home cured, pickled vegetables

by Luke Holder

Gammon, leek and mustard pasta bake

Gammon, leek and mustard pasta bake

by Shaun Hill

Pithivier of game, carrot purée and glazed onions

Pithivier of game with carrot purée and glazed onions

by Galvin brothers

Steamed mussels with cider, leeks and chorizo

Steamed mussels with cider, leeks and chorizo

by Georgina Fuggle

Hake with courgettes, Provençal mussel sauce and crispy breadcrumbs

Hake with courgettes, Provençal mussel sauce and crispy breadcrumbs

by Matthew Tomkinson

Lamb en croute, courgettes and mint

Lamb en croute, courgettes and mint

by Jun Tanaka

Turkey, Stilton, chicory and walnut salad

Turkey, Stilton, chicory and walnut salad

by Dominic Chapman

Moqueca de lagosta e mexilhao

Lobster and mussel moqueca

by Marcello Tully

Kedgeree with boiled eggs

Kedgeree with boiled eggs

by Nathan Outlaw

Pork loin and black pudding Wellington with Grandpa’s cabbage

Pork loin and black pudding Wellington with Grandpa’s cabbage

by Emily Watkins

Smoked haddock with crushed potatoes and poached egg

Smoked haddock, poached eggs and crushed potatoes

by Bryn Williams

Almond rice and flesh

Almond rice and flesh

by Ashley Palmer-Watts

Crab masala

by Alfred Prasad

Roast belly of veal with porcini and Parmigiano Reggiano

Roast belly of veal with cep and Parmigiano Reggiano

by Nancy Anne Harbord

Roasted loin of New Forest venison with snails, roasted chervil root and a field mushroom purée

Roasted loin of New Forest venison with snails, roasted chervil root and a field mushroom purée

by Robert Thompson

Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts

Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts

by Martin Wishart

Wild salmon and sesame mustard dressing

Wild salmon and sesame mustard dressing

by Marcello Tully

Wild boar souvlaki with sticky prune glaze

Barbecue wild boar souvlaki with sticky prune glaze

by Alfred Prasad

Chicken donburi with soy cured egg and pickled cabbage

Chicken donburi with soy-cured egg and pickled cabbage

by Louise Robinson

Moroccan chicken and chickpea soup

Moroccan chicken and chickpea soup

by Louise Robinson

Fillet of beef with breaded ox cheek, sweet potato and peppers, nettle purée, sauce diable

Fillet of beef with ox cheek, nettle purée and sauce diable

by Mark Dodson

Saffron and cinnamon roast cauliflower, roast pear, basmati and wild rice salad, with tahini, zhug, crispy kale

Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug

by Anna Hansen

Pork belly, kimchi, smoked tofu, shiitake, peanuts

Pork belly, kimchi, smoked tofu, shiitake, peanuts

by Peter Gordon

Makhni paneer with mint paratha

Makhni paneer with mint paratha

by Anjum Anand

Fillet of Alaska salmon, aubergine, kumquat, Greek yoghurt

Fillet of salmon, aubergine, kumquat, Greek yoghurt

by Daniel Galmiche

Homemade chicken pie

Homemade chicken pie

by Miriam Nice

Breast of partridge ‘en crépinette' with salsify beignets and poached pear

Breast of partridge ‘en crépinette' with salsify beignets and poached pear

by Mark Dodson

Cod with spring vegetables

Cod with spring vegetables

by Jeremy Lee

Braised veal shank with risotto Milanese

Braised veal shank with risotto Milanese

by Luke Holder

Malabar prawn curry

Malabar prawn curry

by Peter Joseph

Spring Crab and lemon Penne Rigate

Crab and lemon pennette rigate

by Rosana McPhee

The ultimate Irish beef stew

The ultimate Irish beef stew

by John Relihan

Poached turbot with fennel velouté

Poached turbot with fennel velouté

by Galton Blackiston

Barbecued bavette steak with green sauce, IPA-braised onions and barbecued potatoes

Barbecued bavette steak with green sauce, IPA-braised onions and barbecued potatoes

by Paul Foster

Persian Rice Salad with Cherries

Persian-style rice salad with cherries

by Joey O'Hare

Fillet of sea bass 'au Pistou'

Fillet of sea bass 'au Pistou'

by Galvin brothers

Moo ping

by Helen Graves

Spiced lentil, nut and vegetable roast recipe

Spiced lentil, nut and vegetable roast

by Hari Ghotra

Roast duck crowns with wilted watercress, butternut squash mousse and bigarade sauce

Roast duck crowns with wilted watercress, butternut squash mousse and bigarade sauce

by Galton Blackiston

Moroccan spiced lamb confit

Sous vide lamb neck with Moroccan spices

by Nazima Pathan

Lamb loin with steamed pudding, charred sprouting broccoli and baby carrots

Lamb loin with steamed pudding, charred sprouting broccoli and baby carrots

by Emily Watkins

Deep-fried lemon sole with cucumber salad and lime mayonnaise

Deep-fried lemon sole with cucumber salad and lime mayonnaise

by Nathan Outlaw

Chargrilled Gressingham duck breast with spring onion, pickled shiitake mushrooms, garden herbs and soy reduction

Chargrilled Gressingham duck breast with spring onion, pickled shiitake mushrooms, garden herbs and soy reduction

by Graham Campbell

Singapore-style wokked crab

Singapore-style wokked crab

by Anna Hansen

Pumpkin, almond and cheese rice bake

Pumpkin, almond and cheese rice bake

by Karen Burns-Booth

Steamed duck leg with glazed carrots, lemon and turnip

Steamed duck leg with glazed carrots, lemon and turnip

by Matt Gillan

Thai-style haddock in a bag

Thai-style haddock en papillote

by Shaun Rankin

Apple and chicory risotto

Apple and chicory risotto

by Russell Brown

Pot-roasted maize-fed chicken with wild mushrooms, asparagus spears and truffle tagliatelle

Pot-roasted maize-fed chicken with wild mushrooms, asparagus spears and truffle tagliatelle

by Mark Jordan

Egg fu yung

by Becca Pusey

Spaghetti and meatballs with mini garlic bites

Spaghetti and meatballs with mini garlic bites

by Dominic Chapman

Beetroot and pumpkin soup

Beetroot and pumpkin soup

by Madeleine Shaw

Rösti

by John Torode

Poached sea bass, confit lemon butter, asparagus and Royal Bay oysters

Poached sea bass, confit lemon butter, asparagus and Royal Bay oysters

by Shaun Rankin

Potato dumplings with potted shrimp

Potato dumplings with potted shrimp

by Joe Fox

Smoked burrata with golden beetroot, grains and pickled greengages

Smoked burrata with golden beetroot, grains and pickled greengages

by Anna Hansen

Tomato mac 'n' cheese

by Marcello Tully

Soy and butter poached halibut with pickled apple and smoked eel

Soy and butter poached halibut with pickled apple and smoked eel

by Simon Hulstone

Pork, apple and cider stew with cheddar dumplings

Pork, apple and cider stew with cheddar dumplings

by Victoria Glass

Smoked haddock baked with Parmesan and peas

Smoked haddock baked with Parmesan and peas

by Henry Harris

Yorkshire Sunday roast taco – rare topside with cauliflower cheese sauce, sticky onion gravy, crispy potatoes and watercress

Yorkshire Sunday roast taco – rare topside with cauliflower cheese sauce, sticky onion gravy, crispy potatoes and watercress

by Paul Welburn

Sous vide rack of lamb with zhug, buttermilk and grilled spring onions

Sous vide rack of lamb with zhug, buttermilk and grilled spring onions

by Chantelle Nicholson

Beef with lovage, onions and black garlic

Beef with lovage, onions and black garlic

by Tommy Banks

Pork Belly Roulade, braised red cabbage and apple compote

Roulade of pork belly, braised red cabbage and apple compote

by Mark Dodson

Fillet and flaked leg of hare with cranberries and sprout leaves

Loin and flaked leg of hare with cranberries and sprout leaves

by Mark Dodson

Baked hake with summer vegetables and dill oil

Baked hake with summer vegetables and dill oil

by Adam Simmonds

Pumpkin macaroni cheese recipe

Roast pumpkin, blue cheese and sage baked macaroni

by Elly McCausland

Duck, puy lentils, roasted onions

Roast duck with puy lentils and roasted onions

by Richard Bainbridge

Bacon stuffed spuds

Bacon stuffed spuds

by Matthew Tomkinson

Fillet of pork with honey and sesame seeds, carrot and ginger sauce

Fillet of pork with honey and sesame seeds, carrot and ginger sauce

by Galton Blackiston

Cauliflower salad with onion jam, chestnuts and Jerusalem artichokes

Cauliflower salad with onion jam, chestnuts and Jerusalem artichokes

by Francesco Mazzei

Partridge with bacon jam, Madeira and mushrooms

Partridge with bacon jam, Madeira and mushrooms

by Scott Goss

Sicilian rabbit

Sicilian rabbit

by Francesco Mazzei

Fillet and cheek of beef, with bone marrow and horseradish

Fillet and cheek of beef, with bone marrow and celeriac

by Tony Fleming

Brazilian-style meatballs in a classic feijoada sauce

Lamb meatballs in a feijoada-style sauce

by Karen Burns-Booth

Pan-fried chicken with crispy noodles

Pan-fried chicken with crispy noodles

by Ken Hom

Sika deer with mashed swede, chanterelles and twiglets

Sika deer with mashed swede, girolles and Twiglets

by Graham Garrett

Spaghetti Piemontesi

Spaghetti Piemontesi

by Paul Heathcote

Grilled Alaska salmon with borlotti beans and ‘nduja

Grilled salmon with borlotti beans and ‘nduja

by Francesco Mazzei

Monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles

Sous vide monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles

by Chris Horridge

Roasted lamb rump, potato gnocchi, fine beans, cockle and black olive jus

Sous vide lamb rump, potato gnocchi, fine beans and black olives

by Mark Jordan

Mussel pulao

by Peter Joseph

Grey mullet with pearl barley pudding, black garlic and spring onion

Grey mullet with pearl barley pudding, black garlic and spring onion

by Steve Drake

Wild rabbit, langoustine and Jerusalem artichoke crumble with wild garlic crust

Wild rabbit, langoustine and Jerusalem artichoke crumble with wild garlic crust

by James Mackenzie

Pollock with kombu seaweed, sweetcorn and grapefruit

Sous vide pollock with kombu seaweed, sweetcorn and grapefruit

by Adam Stokes

Duck breast with aromatic polenta fries and orange vinaigrette

Duck breast with aromatic polenta fries and orange vinaigrette

by Pascal Aussignac

Pulled pork with Carolina gold barbecue sauce

Pulled pork with Carolina gold barbecue sauce

by The Kitchen with Great British Chefs

Beef pho Southern-style – phở bò miền nam

Beef pho southern-style – phở bò miền nam

by Thuy Pham, The Little Viet Kitchen

Pot-roasted partridge with grapes, gnocchi and mushrooms

Pot-roasted partridge with grapes, gnocchi and mushrooms

by Paul Welburn

Green beans and mushrooms with tarragon cream sauce

Green beans and mushrooms with tarragon cream sauce

by The Kitchen with Great British Chefs

Beef fillet, foie gras, parsley purée and Madeira sauce

Beef fillet, foie gras, parsley purée and Madeira sauce

by Chris Horridge

Pan-roast duck with sweet potato fondant, baby vegetables and cherry brandy sauce

Pan-roast duck with sweet potato fondant, baby vegetables and cherry brandy sauce

by Andrew MacKenzie

Cheesy chicken casserole

Cheesy chicken casserole

by Shaun Hill

Roast leg of lamb 'aunty Soss's way' with spiced parsnips, carrots and crispy roast potatoes

Roast leg of lamb 'aunty Soss's way' with spiced parsnips, carrots and crispy roast potatoes

by Anna Hansen

Rose harissa, parsnip and paneer puff pastry plait

Rose harissa, parsnip and paneer puff pastry plait

by Deena Kakaya

Chicken in malt vinegar

Chicken with vinegar sauce

by Helen Graves

Chicken and white bean chilli

Chicken and white bean chilli

by The Kitchen with Great British Chefs

Runner bean and tomato stew

Runner bean, coco blanc bean and tomato stew

by Anna Tobias

Preparation of hare with baby leeks and quince

Preparation of hare with baby leeks and quince

by Gary Jones

Ribeye steak with chicory, blue cheese and pickled walnuts

Rib-eye steak with chicory, blue cheese and pickled walnuts

by Luke Tipping

Slow cooked pork belly, pea tartare, onions

Sous vide pork belly, pea tartare, onions

by Paul Foster

Wild bass with smoked aubergine purée and bouillabaisse sauce

Wild bass with smoked aubergine purée and bouillabaisse sauce

by Graham Garrett

Shoulder shanks of Welsh Lamb with braised chorizo and butter beans

Shoulder shanks of lamb with braised chorizo and butter beans

by Shaun Hill

Squid and mackerel burger with sweet potato chips

Squid and mackerel burger with sweet potato chips

by Simon Hulstone

Aromatic chicken handi

Aromatic chicken handi

by Sumayya Usmani

Skrei with chicken skin crumb and onion puree

Skrei with chicken skin crumb and onion purée

by Simon Hulstone

Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

by Robert Thompson

Rabbit cacciatore

Rabbit cacciatore

by Francesco Mazzei

Roast wood pigeon, chicory, rhubarb

Roast wood pigeon, chicory, rhubarb

by Robin Gill

Fish yassa with butter rice, olives and roasted sweet peppers

Fish yassa with butter rice, olives and roasted sweet peppers

by Lerato Umah-Shaylor

Sea bass and tiger prawn panzanella-style salad with chilli dressing

Sea bass and tiger prawn panzanella-style salad with chilli dressing

by Russell Brown

Brill, English peas, heirloom tomatoes, farfalle

Brill, English peas, heirloom tomatoes, farfalle

by Luke Holder

Haddock and leek risotto with goats cheese and a2 Milk

Haddock and leek risotto with goat's cheese and milk

by Food Urchin

Steak, kidney and oyster pudding

Steak, kidney and oyster pudding

by Andrew MacKenzie

Soba salad with hot smoked mackerel, spring onions, courgettes

Soba salad with hot smoked mackerel, spring onions, courgettes

by Shu Han Lee

Sausage and lentil casserole

Sausage and lentil casserole

by Geoffrey Smeddle

Coconut braised pork and egg – thịt khô trứng

Coconut braised pork and egg – thịt khô trứng

by Thuy Pham, The Little Viet Kitchen

Pollock with cheddar and herb crust

Baked pollock with a cheddar and herb crust

by Nathan Outlaw

Slow-cooked lamb shoulder with petit pois à la Française and minted mustard mash

Slow-cooked lamb shoulder with petit pois à la Française and minted mustard mash

by Steven Doherty

Spicy beef shin hotpot with roast squash wedges

Spicy beef shin hotpot with roast squash wedges

by Food Urchin

Stir-fried minced pork with Thai basil and chilli oil

Stir-fried minced pork with Thai basil and chilli oil

by Shu Han Lee

Mackerel and brown rice kedgeree

Mackerel and brown rice kedgeree

by Rachel Walker

Miso ramen soup with pak choi, poached egg, and crispy shallots

Miso ramen soup with pak choi, poached egg, and crispy shallots

by Shu Han Lee

Southern fried chicken

Southern fried chicken

by Shaun Hill

Curry goat with rice and peas

Curry goat with rice and peas

by Keshia Sakarah

Glazed Alaska black cod with a verjuice sauce and crunchy grapes

Glazed black cod with a verjuice sauce and crunchy grapes

by Pascal Aussignac

Wagyu sukiyaki

Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

by Hideki Hiwatashi

Guinea fowl with boudin blanc, savoy cabbage and white onion purée

Guinea fowl with boudin blanc, savoy cabbage and white onion purée

by Stephen Crane

Crab, cheddar and chive omelette

Crab, cheddar and chive omelette

by Nathan Outlaw

Quorn, chickpea and mushroom burgers

Quorn, chickpea and mushroom burgers

by Nancy Anne Harbord

Crab risotto with crème fraîche and chives

Crab risotto with crème fraîche and chives

by Simon Hulstone

Roast lamb rump with sweetbread, shoulder, courgette and tomato

Roast lamb rump with sweetbread, shoulder, courgette and tomato

by Galvin brothers

Teriyaki tofu with pickled cucumber and sesame

Teriyaki tofu with pickled cucumber and sesame

by The Kitchen with Great British Chefs

Best end and shoulder of salt marsh lamb, red pepper, pineapple, mint oil and cobnuts

Best end and shoulder of salt marsh lamb, red pepper, pineapple, mint oil and cobnuts

by Matt Gillan

Roasted and grilled pork ribs with quince glaze

Roasted and grilled pork ribs with quince glaze

by Ben Tish

Chorizo, Iberian ham and tarragon linguini

Chorizo, Iberico ham and tarragon linguine

by Dominic Chapman

Brown butter-baked haddock with braised fennel, fennel velouté and brown shrimp

Brown butter-baked haddock with braised fennel, fennel velouté and brown shrimp

by Steve Groves

Starfish cakes

by Andy Waters

Watercress chicken kiev

Watercress chicken Kiev

by The Kitchen with Great British Chefs

Ful medames with malawach (Yemini flatbreads)

Ful medames with malawach (Yemeni flatbreads)

by Helen Graham (Bubala)

Migas

by The Kitchen with Great British Chefs

Sausage and baked bean casserole

Sausage and baked bean casserole

by Alyn Williams

Gigot of monkfish with tomato and pepper sauce

Gigot of monkfish with tomato and pepper sauce

by Andy Waters

Beef pesto

by Peter Gordon

Barbecued mackerel with celeriac mayonnaise

Barbecued mackerel with celeriac mayonnaise

by Paul Ainsworth

Quail in the woods

Quail in the woods

by Colin McGurran

Roast wood pigeon with black pudding and baby beets

Roast wood pigeon with black pudding and baby beets

by Matt Worswick

Pan-roasted Alaska salmon steaks with lime and coriander mayonnaise and warm crushed potatoes

Pan-roasted salmon steaks with lime and coriander mayonnaise and warm crushed potatoes

by Daniel Galmiche

Lamb neck fillet with smoky mashed potatoes

Lamb neck fillet with smoky mashed potatoes

by Emily Watkins

Spicy noodle laksa

Spicy noodle laksa

by Sophie Thompson

Piri piri chicken

Barbecued piri piri chicken

by Helen Graves

Sea bass and seaweed dumplings with clemintines, chestnuts and lemon foam

Sea bass with seaweed dumplings, clementine and lemon foam

by Paul Welburn

Singapore chilli crab

Singapore chilli crab

by Food Urchin

Breasts of quail with pea purée, pancetta and marjoram jus

Breasts of quail with pea purée, pancetta and marjoram jus

by Mark Dodson

Herb-crusted lamb rump

Herb-crusted lamb rump

by Pierre Koffmann

Roasted fennel, preserved lemon and sardine salad

Roasted fennel, preserved lemon and sardine salad

by Georgina Fuggle

Murgh Makhani

Murgh makhani – butter chicken

by Alfred Prasad

Duck breast with mildly spiced sauce

Duck breast with spiced sauce

by Pierre Koffmann

Spanish omelette

Spanish omelette

by Galvin brothers

Goosnargh chicken with stuffed leg, girolles, leeks and pommes purée

Goosnargh chicken with stuffed leg, girolles, leeks and pommes purée

by Steve Groves

Rabbit with spring vegetables, pea shoots and tarragon

Rabbit with spring vegetables, pea shoots and tarragon

by Phil Howard

Curried scallops with coconut and coriander dahl and apple salad

Curried scallops with coconut and coriander dhal and apple salad

by Shaun Rankin

Spiced cod with curried cauliflower and mango

Spiced cod with curried cauliflower and mango

by Tony Fleming

Farmhouse chicken galantine with fig chutney

Farmhouse chicken galantine with fig chutney

by Simon Gueller

Mushroom tongseng curry

Mushroom tongseng curry

by Eleanor Ford

Steamed halibut and rye crispies

Steamed halibut and rye crispies

by Phil Fanning

Aubergine, green chilli and fish claypot

Aubergine, green chilli and fish claypot

by Jeremy Pang

Pork chops and flageolet beans dressed with pork fat and sherry vinegar

Pork chops and flageolet beans with a pork fat and sherry vinegar dressing

by The Kitchen with Great British Chefs

Salmon and haddock fish cakes with tomato mayo

Salmon and haddock fish cakes with tomato mayo

by Adam Gray

Vegetable biryani pie

Vegetable biryani pie

by Peter Joseph

Chorizo flatbreads with pink pickled onions and feta yoghurt

Chorizo flatbreads with pink pickled onions and feta yoghurt

by Helen Graves

Crispy pork belly with black pudding, celeriac remoulade and apple purée

Crispy pork belly with black pudding, celeriac remoulade and apple purée

by Andy McLeish

Tagliarini with raw green and yellow courgette, brown shrimp, chilli and lemon

Tagliarini with raw green and yellow courgette, brown shrimp, chilli and lemon

by Tim Siadatan, Trullo

Sous Vide Lobster with sauce Choron

Sous vide lobster with sauce Choron

by Galton Blackiston

Honey and coconut caramelised chicken

Honey and coconut caramelised chicken

by Thuy Pham, The Little Viet Kitchen

Burmese pork curry

Burmese pork curry

by MiMi Aye

Lobster, triple-cooked chips and Béarnaise sauce

Lobster, triple-cooked chips and Béarnaise sauce

by Shaun Rankin

Pan-fried lemon sole with tomato, olive and caper sauce

Pan-fried lemon sole with tomato, olive and caper sauce

by The Kitchen with Great British Chefs

Sous vide leg of lamb with honey, thyme and sherry

Sous vide leg of lamb with honey, thyme and sherry

by Food Urchin

Sun-dried tomato and avocado spaghetti

Sun-dried tomato and avocado spaghetti

by Rachel Phipps

Chettinad chicken curry

Chettinad chicken curry

by Alfred Prasad

Confit goose legs

Confit goose legs

by Food Urchin

Smoked salmon and leek quiche

Smoked salmon and leek quiche

by Steven Doherty

Fish finger BLT

Fish finger BLT

by Galvin brothers

Braised Beef & Ale Pie Recipe

Braised beef in bitter beer, with mushrooms and green peppercorn pie

by Paul Heathcote

Saddle of venison with shallots, salt baked celeriac and venison sauce

Saddle of venison with shallots, salt baked celeriac and venison sauce

by Laurie Gear

Blanquette de poulet aux champignons

Blanquette de poulet aux champignons

by Karen Burns-Booth

Chicken with black garlic, mushrooms and asparagus

Chicken with black garlic, mushrooms and asparagus

by Steven Smith

Pigeon breast with beetroot crème fraîche

Pigeon breast with beetroot crème fraîche

by Marcello Tully

Chargrilled chilli chicken breast with Jersey Royals and romesco cakes

Chargrilled chilli chicken breast with Jersey Royals and romesco cakes

by Graham Campbell

Roast grouse with blackberries and port wine jus

Roast grouse with blackberries and port wine jus

by William Drabble

Ham, egg and chips with piccalilli

Ham, egg and chips with piccalilli

by Josh Eggleton

Roast gurnard with Brussels sprout leaves and winter mushrooms

Roast gurnard with Brussels sprout leaves and winter mushrooms

by Paul Foster

Bavette steak with Le Gruyère AOP polenta chips

Bavette steak with Le Gruyère AOP polenta chips

by Food Urchin

Brie, cranberry and red onion pithivier

Brie, cranberry and red onion pithivier

by The Kitchen with Great British Chefs

Cauliflower shawarma wrap with smoked yoghurt

Cauliflower shawarma wrap with smoked yoghurt

by The Kitchen with Great British Chefs

Mezze penne tricolour with roasted summer vegetables and walnuts

Mezze penne tricolore with roasted summer vegetables and walnuts

by Rachel Phipps

Brazilian Feijoada

Brazilian Feijoada

by Marcello Tully

Honey-roasted breast of duck with griottine cherries

Honey-roasted breast of duck with griottine cherries

by Mark Jordan

Tahini-marinated chicken with tabbouleh and flatbreads

Tahini-marinated chicken with tabbouleh and flatbreads

by Louise Robinson

Cranberry-glazed roast turkey breast with wild rice stuffing

Cranberry-glazed roast turkey breast with wild rice stuffing

by Karen Burns-Booth

Macaroni cheese with pear, walnuts and chicory

Macaroni cheese with pear, walnuts and chicory

by Matt Cheal

Ravioli with butternut squash, marjoram, sage and butter

Ravioli with butternut squash, marjoram, sage and butter

by Theo Randall

Harissa-marinated lamb with mint chutney, pistachios and yoghurt dressing

Harissa-marinated lamb with mint chutney, pistachios and yoghurt dressing

by Marcus Wareing

Linguine with prawns, lemon and parsley

Linguine with prawns, lemon and parsley

by Francesco Mazzei

Roast chicken stuffed with bucatini recipe

Roast chicken stuffed with bucatini

by Francesco Mazzei

Cornish pasties with beer gravy

Cornish pasties with beer gravy

by Helen Graves

Butternut squash, pine nut and Gorgonzola risotto

Butternut squash, pine nut and Gorgonzola risotto

by Nigel Mendham

Pan-fried salmon with quick-pickled pea and shallot salad

Pan-fried salmon with quick-pickled pea and shallot salad

by Pollyanna Coupland

Soy, mirin and yuzu-marinated Alaska salmon with white radish, apple and cucumber salad

Soy, mirin and yuzu-marinated salmon with white radish, apple and cucumber salad

by Mark Dodson

Best end of pork with fennel and apple

Best end of pork with fennel and apple

by Marcus Wareing

Mushroom salad with bitter herbs

Mushroom salad with bitter herbs

by Kiln, Soho

Indian potato cakes

Indian potato cakes

by Alfred Prasad

Veggie and cream cheese roll over

Vegetable and cream cheese wrap

by Mark Dodson

Fennel sausage ragu with 'nduja

Fennel sausage ragù with 'nduja

by Dean Parker

Seco de cordero - Peruvian lamb stew

Seco de cordero – Peruvian lamb stew

by Rosana McPhee

Barbecue beef sirloin, grilled onions and caramelised onion broth

Sous vide barbecue beef sirloin, grilled onions and caramelised onion broth

by Martin Wishart

Rib-eye of beef with soy and spice

Rib-eye of beef with soy and spice

by Paul Heathcote

Carrot, cumin and kidney bean burger

Carrot, cumin and kidney bean burger

by Jack Monroe

Rabbit biryani recipe

by Shu Han Lee

Blue cheese crusted pork escalopes with pineapple sage, roasted beetroot and apple

Blue cheese crusted pork escalopes with pineapple sage, roasted beetroot and apple

by Elly McCausland

Apricot and mustard glazed ham with smashed roast potatoes

Apricot and mustard-glazed ham with smashed roast potatoes

by The Kitchen with Great British Chefs

Blackened sirloin steak with salted caramel onions and parsley salad

Blackened sirloin steak with salted caramel onions and parsley salad

by Paul Welburn

Smoked haddock ballotine with artichoke vinaigrette and liquorice and pineapple relish

Smoked haddock ballotine with artichoke vinaigrette, pineapple relish and liquorice sauce

by Frances Atkins

Venison loin with parsnip purée, suet dumpling and sausage casserole

Venison loin with parsnip purée, suet dumpling and sausage casserole

by Scott Goss

Poached salmon with watercress

Poached salmon with watercress

by Tom Aikens

Potted salmon with cucumber, crème fraîche and watercress

Potted salmon with cucumber, crème fraîche and watercress

by Phil Howard

Black olive tapenade, orange and chicken tray bake

Black olive tapenade, orange and chicken tray bake

by Nargisse Benkabbou

Fusilli Pasta Salad with Kale, Pumpkin and Toasted nuts

Autumn pumpkin and whole wheat fusilli pasta salad with kale, feta and almonds

by Karen Burns-Booth

South coast turbot, smoked bacon, artichokes and girolles cooked in paper

South coast turbot, smoked bacon, artichokes and girolles cooked in paper

by Shay Cooper

Jjamppong

Jjamppong (Korean spicy seafood noodle soup)

by Louise Robinson

Miso roasted mushroom and chestnut salad with pickled red onion and watercress

Miso-roasted mushroom, potato and chestnut salad with pickled red onion and watercress

by Joey O'Hare

Braised beef shin with gremolata

Braised whole beef shin with gremolata

by Pascal Aussignac

Butternut squash & tamarind laksa

Butternut squash and tamarind laksa with smoked tofu

by Anna Hansen

Roast cod loin with fennel and buckwheat, served with tarragon and anchovy dressing

Roast cod loin with fennel and buckwheat, served with tarragon and anchovy dressing

by Food Urchin

Baked cod with pea and lettuce fricassee, potatoes and mint Hollandaise

Seaweed butter-baked cod with pea and lettuce fricassee, potatoes and mint hollandaise

by Richard Bainbridge

Curried parsnip and pear soup with mini bhajis

Curried parsnip and pear soup with mini bhajis

by Luke Tipping

Vegetable puffs

Vegetable puffs

by Alfred Prasad

Courgetti with Piccolo tomatoes, grilled corn and herb dressing

Courgetti with Piccolo tomatoes, grilled corn and herb dressing

by Emma Potts

Lamb shanks with tomato and rosemary

Lamb shanks with tomato and rosemary

by Martin Wishart

Jerusalem artichoke orzotto with parsley and peanut pesto

Jerusalem artichoke orzotto with parsley and peanut pesto

by David Everitt-Matthias

No-fuss gammon terrine with piccalilli and spelt bread

No-fuss gammon terrine with piccalilli and spelt bread

by Galton Blackiston

Roast partridge with cabbage, citrus, spiced sausage and bamboo

Roast partridge with cabbage, citrus, spiced sausage and bamboo

by Frances Atkins

Slow roast shoulder of pork with grapefruit and Scotch bonnet chilli

Organic Mexican roast pork shoulder with grapefruit and Scotch Bonnet chilli

by Helen Graves

Cod with clams and chorizo

Cod with clams and chorizo

by Anna Hansen

Sweet pea and toffee soup with hog’s pudding fritter

Sweet pea and toffee soup with hog’s pudding fritter

by Simon Hulstone

Fillet of sea bass with Parma ham, sauté artichokes and watercress

Fillet of sea bass with Parma ham, sauté artichokes and watercress

by Matthew Tomkinson

Roast partridge with red cabbage, parsnips and wood sorrel

Roast partridge with red cabbage, parsnips and wood sorrel

by Galvin brothers

Barbecued trout cooked in newspaper

Barbecued trout cooked in newspaper

by Adam Byatt

Alaska salmon marinated in fennel and coriander

Salmon marinated in fennel and coriander

by Daniel Galmiche

Leek and mushroom vegan pie

Leek and mushroom vegan pie

by The Kitchen with Great British Chefs

Guinea fowl with liquorice braised leeks, morels and rosemary

Guinea fowl with liquorice braised leeks, morels and rosemary

by Marcus Eaves

Chicken musakhan

Chicken musakhan

by Sami Tamimi and Tara Wigley

Chicken tagine

by The Kitchen with Great British Chefs

South Indian-style stir fry of leftover turkey with curried yoghurt

South Indian-style stir fry of leftover turkey with curried yoghurt

by Vivek Singh

Beef and mushroom dashi stew

Beef and mushroom dashi stew

by Rosana McPhee

Monkfish with tomato, ginger and garlic

Monkfish with tomato, ginger and garlic

by Shaun Hill

Roasted organic pork with salt and pepper crackling and autumn brassicas

Roasted organic pork with salt and pepper crackling and autumn brassicas

by Nigel Haworth

Roast duck with redcurrants, nasturtium and radicchio

Roast duck with redcurrants, nasturtium and radicchio

by Scott Smith

Lamb, Fennel and Anchovy Meatballs

Lamb, fennel and anchovy meatballs

by Helen Graves

Lamb chops with Brazilian sauce and cassava

Lamb cutlets with pomegranate sauce and cassava chips

by Rosana McPhee

Pea risotto and cottage cheese

Pea risotto and cottage cheese

by Alyn Williams

Wild garlic and morel risotto

Wild garlic and morel risotto

by Luke Holder

Organic salmon with English peas and chorizo

Organic salmon with English peas and chorizo

by Adam Gray

Tacos de canasta con pollo – chicken basket tacos

Tacos de canasta con pollo – chicken basket tacos

by Nud Dudhia (Breddos Tacos)

Braised pork cheeks with five spice and pak choi

Braised pork cheeks with five spice and pak choi

by Martin Wishart

Marrow and cheddar soufflé

Marrow and cheddar soufflé

by Anna Tobias

Amchur and fenugreek lamb rumps with leek purée and pickled tomatoes

Amchur and fenugreek lamb rumps with leek purée and pickled tomatoes

by Anna Hansen

Veal fillet with girolles, apricots and truffle sauce

Veal fillet with girolles, apricots and truffle sauce

by Russell Bateman

Venison Wellington

Venison Wellington

by Andy McLeish

Baingan bharta macaroni cheese

Baingan bharta macaroni cheese

by Deena Kakaya

Griddled South Coast sea bass with provençal vegetables and basil oil

Griddled South Coast sea bass with provençal vegetables and basil oil

by William Drabble

Iberian pork rice bowl

Iberian pork rice bowl

by Tātā Eatery

Curried chicken Kiev with squash sag aloo

Curried chicken Kiev with squash sag aloo

by Simon Hulstone

Alyn's Christmas turkey

Alyn's Christmas turkey

by Alyn Williams

Roast chicken the sous vide way

Sous vide whole chicken

by Rosana McPhee

Cheesy potato pies

Cheesy potato ramekins

by Rosana McPhee

Cock a leekie 'my way'

Cock a leekie 'my way'

by Graham Campbell

Seasonal vegetarian risotto

Seasonal vegetarian risotto

by Pierre Koffmann

Chicken and mushroom pie with cheddar shortcrust pastry

Chicken and mushroom pie with cheddar shortcrust pastry

by Nathan Outlaw

Whole Dover sole with a tarragon and lemon stuffing and potato dumplings

Whole Dover sole with a tarragon and lemon stuffing and potato dumplings

by Nathan Outlaw

Tomato and vegetable risotto faces

Tomato and barley risotto faces

by Andrew MacKenzie

Tuscan-style sausage ragu

Tuscan-style sausage ragù

by Luke Holder

Lemon-baked chicken with chicory salad and citrus dressing

Lemon-baked chicken with chicory salad and citrus dressing

by Michael Caines

Baked potatoes with crab and walnuts

Baked potatoes with crab and walnuts

by Andy Waters

Oysters in crispy tempura batter with apricot purée

Oysters in crispy tempura batter with apricot purée

by Chris Horridge

Mug dhal bhuna

Bangladeshi mug dhal bhuna

by Dina Begum

Nikujaga – Japanese meat and potato stew

Nikujaga – meat and potato stew

by Rosana McPhee

Butternut squash tostadas with coriander coleslaw

Butternut squash tostadas with coriander coleslaw

by Monica Shaw

Sticky sesame pork ribs

Sticky sesame pork ribs

by Marcus Wareing

Malaysian beef rendang

Malaysian beef rendang

by Mandy Yin

Root vegetable tarte Tatin

Root vegetable tarte Tatin

by Food Urchin

Vegan labneh, radish top sauce, courgette and broad bean salad

Vegan labneh, radish top sauce, courgette and broad bean salad

by Joey O'Hare

Seared black bream recipe

Seared black bream with roasted aubergine, tomato and potato crush and kachumber

by Vivek Singh

Vegetarian haggis

Vegetarian haggis

by Graham Campbell

Griddled sea bass with stuffed courgettes, tomatoes, olives and basil

Griddled sea bass with stuffed courgettes, tomatoes, olives and basil

by William Drabble

Shaved brassica stem salad

Shaved brassica stem salad

by Victoria Glass

Baked leeks and smoked salmon with cheese sauce

Baked leeks and smoked salmon with cheese sauce

by Nathan Outlaw

Spinach and porcini risotto

Spinach and porcini risotto

by Anna Tobias

Cod and chips

Battered cod and chips

by Josh Eggleton

Wild mushroom ragout

Wild mushroom ragout with soft black polenta

by Francesco Mazzei

Marinated rabbit with huacatay and maní

Marinated rabbit with huacatay and maní

by Robert Ortiz

Beef fillet with blue cheese mousse

Beef fillet with blue cheese mousse

by Marcello Tully

Chicken pho noodle soup

Chicken pho noodle soup

by Thuy Pham, The Little Viet Kitchen

Ravioli, polenta, artichoke and truffle

Polenta ravioli, artichoke and truffle

by Luke Holder

Spiced goat with tomato fondue, aubergine purée and courgette

Spiced goat leg with tomato fondue, aubergine purée and courgette

by Ollie Moore

Goat lahmacun

by Food Urchin

Veggie enchiladas with tomatillo sauce

Veggie enchiladas with tomatillo sauce

by Becca Pusey

Beef cobbler with Gruyère and herb scones

Beef cobbler with Le Gruyère AOP and herb scones

by The Kitchen with Great British Chefs

Pork, apple and wholegrain mustard roll

Pork, apple and wholegrain mustard roll

by Russell Brown

Quick vegetable curry

Quick vegetable curry

by Paul Heathcote

Fish curry

Easy fish curry

by Mark Hix

Individual mushroom and chicken mousse bombes

Individual mushroom and chicken mousse bombes

by Andy Waters

Barbecue Goat Chops with Smoky Aubergine Sauce

Barbecued goat chops with smoky aubergine sauce

by Helen Graves

Roast plantain burrito

Roast plantain burrito with Mexican rice and mixed beans

by Food Urchin

Maldivian tuna curry

Maldivian tuna curry

by Selina Periampillai

Wild rabbit and leek turnover with piccalilli

Wild rabbit and leek turnover with piccalilli

by Lisa Goodwin-Allen

Octopus, ‘black rice’, saffron

Octopus with saffron, black risotto and pickled dulse

by Paul Welburn

Gnocchi, squash and girolles

Gnocchi, squash and girolles

by Galvin brothers

Poached salmon with potato, leek and watercress dauphinoise

Poached salmon with potato, leek and watercress dauphinoise

by Food Urchin

Patatas aliñadas with pan fried cod, rainbow chard and preserved lemons

Patatas aliñadas with pan-fried cod, rainbow chard and preserved lemons

by Henry Russell

Scallops with Meantime London pale ale braised beef, butternut squash and sage brown butter

Scallops with pale ale-braised beef, butternut squash and sage brown butter

by Tony Fleming

Stuffed beef and cabbage parcels, rice, onion and tomato sauce

Stuffed cabbage rolls with tomato sauce

by Martin Wishart

Red wine, bacon and tarragon risotto

Red wine, bacon and tarragon risotto

by The Kitchen with Great British Chefs

Moroccan spiced turkey kebabs with bulgur salad

Moroccan spiced turkey kebabs with bulgur salad

by Graham Campbell

Fillet of beef, shallot marmalade, celeriac purée and essence of port

Fillet of beef, shallot marmalade, celeriac purée and essence of port

by Daniel Clifford

Barbecue pork belly

Barbecue sous vide pork belly

by Luke Holder

Baked skate wings with mushroom, shallot and Gruyère gratin

Baked skate wings with mushroom, shallot and Le Gruyère AOP gratin

by Food Urchin

Brill with Fish Fumet and Sea Herbs

Sous vide brill with fish fumet and sea herbs

by Galton Blackiston

Confit Alaska salmon with crushed horseradish Jersey Royal new potatoes

Confit salmon with crushed horseradish Jersey Royal new potatoes

by Adam Gray

Smoked haddock and shellfish chowder

Smoked haddock and shellfish chowder

by Louise Robinson

Pan-fried red mullet on courgette tagliatelle with scallops and purple basil pesto

Pan-fried red mullet on courgette tagliatelle with scallops and purple basil pesto

by Robert Thompson

Crispy orange and maple whole fried duck

Crispy orange and maple whole fried duck

by James Sommerin

Sausage, fennel and bean supper

Sausage, fennel and bean supper

by Food Urchin

Monkfish tail with blackened spices, cracked wheat and lightly spiced mussels

Monkfish tail with blackened spices, cracked wheat and lightly spiced mussels

by Marcus Eaves

Grouse, fried brioche and fig purée

Grouse, fried brioche and fig purée

by Kevin Mangeolles

South Indian spiced beef with pink onions

South Indian spiced beef with pink onions

by Nisha Thomas

Lentils with anchovies and capers on crispy toast

Lentils with anchovies and capers on crispy toast

by Irini Tzortzoglou

Lamb dhansak

by Alfred Prasad

Lettuce soup

by Anna Tobias

Fish molee recipe

by Alfred Prasad

Herb roasted chicken with buttered peas, lettuce and bay leaf

Herb roasted chicken with buttered peas, lettuce and bay leaf

by Paul Heathcote

Warm Jersey Royals salad, spring onions and aioli

Warm Jersey Royals salad, spring onions and aioli

by Dominic Chapman

Fish sauce caramel pork chop, asian slaw

Fish sauce caramel pork chop with Asian slaw

by The Kitchen with Great British Chefs

Sea bass with herb gnocchi, confit onions and horseradish sauce

Sous vide sea bass with herb gnocchi, confit onions and horseradish sauce

by Will Holland

Sorrel soup (green borscht)

Sorrel soup (green borscht)

by The Kitchen with Great British Chefs

Chilled broccoli soup, salt cod mousse, seared hand-dived scallops and broccoli shoots

Chilled broccoli soup, salt cod mousse, seared hand-dived scallops and broccoli shoots

by Shay Cooper

John Dory with ceps, cep puree and olive oil mash

John Dory with ceps, cep purée and olive oil mash

by Francesco Mazzei

Rib-eye steak with roasted garlic, grilled lemon, horseradish cream and chimichurri

Sous vide rib-eye steak with roasted garlic, grilled lemon, horseradish cream and chimichurri

by CHARCUT Roast House

Mutton casserole with buttery champ potato

Mutton casserole with buttery champ potato

by Hayden Groves

Pan-roast sea bass fillet with Jersey scallops and peas

Pan-roast sea bass fillet with Jersey scallops and peas

by Mark Jordan

Honey roasted radishes with chickpeas and herbs

Honey-roasted radishes with chickpeas and herbs

by Anna Jones

Sprout risotto with crispy sage

Brussels sprout risotto with crispy sage

by The Kitchen with Great British Chefs

Tomato tarte Tatin

Piccolo tomato tarte Tatin

by Louise Robinson

Smoked chilli Quorn tacos

Smoked chilli Quorn tacos

by Selina Periampillai

Pigeon pie with Madeira and wild mushrooms

Pigeon pie with Madeira and mushrooms

by Louise Robinson

Roasted Alaska salmon, dill and mustard, green pea relish

Roasted salmon, dill and mustard, green pea relish

by Vivek Singh

Ham and eggs with potato pancakes

Ham and eggs with potato pancakes

by Mark Dodson

Barbecued pizza with passata, anchovies and goat's cheese

Barbecued pizza with passata, anchovies and goat's cheese

by Emily Watkins

Seared mackerel with chilli, cucumber, spring onion and coriander

Seared mackerel with chilli, cucumber, spring onion and coriander

by Geoffrey Smeddle

Alaska salmon, red kiwicha, yellow potato, rocoto chilli

Salmon, red kiwicha, yellow potato, rocoto chilli

by Robert Ortiz

Feta and dandelion tart

Feta and dandelion tart

by Urvashi Roe

Oyster sauce baked flat fish

Oyster sauce-baked brill with sesame broccoli and miso chickpea purée

by Michael Bremner

Grilled sea bass, crisp okra fingers, coconut rice and dhal sauce

Grilled sea bass, crisp okra fingers, coconut rice and dhal sauce

by Vineet Bhatia

Rabbit with butternut squash and papaya

Rabbit with butternut squash and papaya

by Pascal Aussignac

Linguine of Alaska king crab

Linguine of king crab

by Dominic Chapman

Minted pea and watercress soup

Minted pea and watercress soup

by Monica Shaw

Braised and roasted whole duck

Braised and roasted whole duck

by Marcus Wareing

Moroccan lamb kebabs

Moroccan lamb kebabs

by Karen Burns-Booth

Lobster in vanilla butter with heirloom tomatoes and avocado

Lobster in vanilla butter with heirloom tomatoes and avocado

by Russell Bateman

Grilled bream with mustard and tarragon sauce, asparagus and peas

Grilled bream with mustard and tarragon sauce, asparagus and peas

by Nathan Outlaw

Portugese octopus salad

Portuguese octopus salad

by The Kitchen with Great British Chefs

Aubergine ‘cochinita pibil’, habanero salsa, x ni pek, jalapeno ash

Aubergine ‘cochinita pibil’, habanero salsa, x ni pek

by Nud Dudhia (Breddos Tacos)

Gruyère and tomato fondue with pesto cheese straws

Le Gruyère AOP and tomato fondue with pesto cheese straws

by The Kitchen with Great British Chefs

Slow cooked turkey leg, pancetta, wild mushrooms and baby vegetables

Slow cooked turkey leg, pancetta, wild mushrooms and baby vegetables

by William Drabble

Borek

by Helen Graves

Squab pigeon, pearl barley and truffle risotto, foie gras, hay smoked offal brochette

Squab pigeon, pearl barley and truffle risotto, foie gras, hay-smoked offal brochette

by Mark Jordan

Braised mushrooms, spelt, baby gem, tofu dressing, pumpkin seed pesto

Braised mushrooms with spelt, baby gem, tofu dressing and pumpkin seed pesto

by Chantelle Nicholson

Vegan massaman curry

Vegan massaman curry

by David and Charlotte Bailey

Scotch broth

by Richard Corrigan

Slow cooked jacob's ladder, jerusalem artichoke chips, roscoff onions

Sous vide Jacob's ladder, Jerusalem artichoke chips, Roscoff onions

by Russell Bateman

Mushroom and Gruyère tart

Mushroom and Gruyère tart

by Becca Pusey

Wontons in chilli oil sauce

Pork and prawn wontons in chilli oil sauce

by Helen Graves

Samundari Khazana (mixed seafood)

'Samundari Khazana' – Benares mixed seafood with masala spring onions

by Atul Kochhar

Wild duck with fig and cranberries

Wild duck with fig and cranberries

by Mark Dodson

Furikake panko fish finger bao

Furikake fish finger bao

by Jeremy Pang

Deep-fried poussin with tarragon mayonnaise and potato wedges

Deep-fried poussin with tarragon mayonnaise and potato wedges

by Food Urchin

Wok-seared black pepper and oyster sauce venison

Wok-seared venison with black pepper and oyster sauce

by Jeremy Pang

Sea trout with scallop tortellini, Tenderstem broccoli and scallop velouté

Sea trout with scallop tortellini, tenderstem broccoli and scallop velouté

by Graham Campbell

Aloo bhindi bhujiya

Aloo bhindi bhujiya – okra and potatoes

by Peter Joseph

Keralan coconut rice with Travencore vegetables

Keralan coconut rice with vegetables

by Peter Joseph

Cou-cou and flying fish

Cou-cou and flying fish

by Jason Howard

Duck and coconut laksa with grilled sweetcorn, soba noodles, squid and coriander

Duck and coconut laksa with grilled sweetcorn, soba noodles, squid and coriander

by Peter Gordon

Venison burger with homemade chips

Venison burger with homemade chips

by Josh Eggleton

Poached fillet of beef with salsa verde

Poached fillet of beef with salsa verde

by Geoffrey Smeddle

Octopus, lobster and scallop wontons with cherries and pink fir potatoes

Octopus, lobster and scallop wontons with cherries and pink fir potatoes

by Steven Smith

Barbecued rump cap with broad beans a la Francaise and pickled mushrooms

Barbecued rump cap with broad beans à la Française and pickled mushrooms

by Paul Foster

Hatchet Herd Dexter beef with Jerusalem artichoke gratin

Hatchet Herd Dexter beef with Jerusalem artichoke gratin

by Matthew Tomkinson

Ribeye steak with confit garlic pressed potatoes and baked cheese and onion

Barbecued rib-eye with confit garlic potatoes and baked cheese and onion

by Michael Bremner

Saddle of lamb with burrata and marinated Romano peppers

Lamb rump with burrata and marinated romano peppers

by Luke Holder

Ling and razor clams with seaweed, bacon and samphire

Ling and razor clams with seaweed, bacon and samphire

by Nathan Outlaw

Monkfish wrapped in chard with white beans and lemon sauce

Monkfish wrapped in chard with white beans and lemon sauce

by Skye Gyngell

Salmon with sticky coconut rice

Sesame salmon with sticky coconut rice and pickled cucumber salad

by Georgina Fuggle

Cannon of Welsh Lamb with black olive, tomato and courgette

Cannon of lamb with black olive, tomato and courgette

by Richard Davies

Calf's liver with sage salsa verde, caper, raisins, potatoes and crispy ham

Calf's liver with sage salsa verde, caper, raisins, potatoes and crispy ham

by James Durrant

Swedish nonmeatballz, carrot mash, gravy and nan’s quick pickle

Swedish nonmeatballz, carrot mash, gravy and nan’s quick pickle

by Bettina Campolucci Bordi

Alaska salmon, langoustine, pickled vegetables, Granny Smith

Salmon, langoustine, pickled vegetables, Granny Smith

by Nigel Mendham

Shepherd's pie

by Dominic Chapman

Lemongrass-smoked cod, mussels, sea vegetables, cucumber ketchup

Lemongrass-smoked cod, mussels, sea vegetables, cucumber ketchup

by Paul Welburn

Ajowan, turmeric and coriander marinated Alaska halibut with mango nam prik

Ajowan, turmeric and coriander marinated halibut with mango nam prik

by Anna Hansen

Baby gem, courgette, walnut and Parmesan salad

Baby gem, courgette, walnut and Parmesan salad

by Bryn Williams

Salmon coulibiac

Salmon fish pies

by Andrew MacKenzie

Autumn warmer: beans, squash and meat stew

Bean, squash and meat stew

by Rosana McPhee

Anglo-Indian chicken stew

Anglo-Indian chicken stew

by Alfred Prasad

Steamed sea bream with spiced coconut sauce and jasmine rice

Steamed sea bream with spiced coconut sauce and jasmine rice

by Martin Wishart

Jungle style curry of turkey with fresh fenugreek

Jungle style curry of turkey with fresh fenugreek

by Vivek Singh

Pudina chops - spiced minted lamb chops with pickled pumpkin

Pudina chops – spiced minted lamb chops with pickled pumpkin

by Peter Joseph

Doi Murgi – Yoghurt Chicken

Doi murgi – Bangladeshi yoghurt chicken curry

by Dina Begum

Smoked gammon baked in bran with crushed potatoes, poached egg, grain mustard dressing

Smoked gammon baked in bran with crushed potatoes, poached egg, grain mustard dressing

by William Drabble

Pan-fried skrei with cannellini beans and squid

Pan-fried Skrei with cannellini beans and squid

by Louise Robinson

Roast salmon with crushed butter beans

Roast salmon with crushed butter beans

by The Kitchen with Great British Chefs

Quorn and Mushroom Stroganoff Recipe

Quorn and mushroom stroganoff with tarragon and tagliatelle

by Food Urchin

Grilled razor clams with chilli, fennel and thyme

Grilled razor clams with chilli, fennel and thyme

by Adam Byatt

Grilled tuna steak, Asian style red cabbage slaw

Grilled tuna steak, Asian-style red cabbage coleslaw

by Adam Gray

Green lentil, potato and mushroom burgers

Green lentil, potato and mushroom burgers

by Jacqueline Meldrum

Sea bass with Chinese spice

Sea bass with Chinese spice

by Shaun Hill

Duck breast with confit fig, fennel and five spice

Duck breast with confit fig, fennel and five spice

by Agnar Sverrisson

Roast turbot with red cabbage condiment, beer velouté and purple potato crisps

Roast turbot with red cabbage condiment, hispi cabbage and beer velouté

by Michel Roux Jr

Tacos de suadero – slow-cooked beef brisket tacos

Tacos de suadero – slow-cooked beef brisket tacos

by Nud Dudhia (Breddos Tacos)

Hanger steak with baked bone marrow

Hanger steak with baked bone marrow

by Mark Hix

Roast fillet of cod with saffron potatoes and tomatoes

Roast fillet of cod with saffron potatoes and tomatoes

by David Kelman

Black pepper glazed short rib bao

Black pepper glazed short rib bao

by Jeremy Pang

Orecchiette, egg yolk and black truffle

Orecchiette, egg yolk and black truffle

by Jun Tanaka

Pan-fried sea bass with Brancaster mussels, gnocchi and fennel

Pan-fried sea bass with Brancaster mussels, gnocchi and fennel

by Kevin Mangeolles

Oak-smoked garlic and mushroom stroganoff

Oak-smoked garlic and mushroom stroganoff

by The Kitchen with Great British Chefs

Braised fennel and cucumber with sourdough crumbs, smoked pancetta and baked cod loin

Braised fennel and cucumber with sourdough crumbs, smoked pancetta and baked cod loin

by Food Urchin

Tartiflette

by Steve Groves

Cuttlefish with baharat, peas and samphire

Cuttlefish with baharat, peas and samphire

by Selin Kiazim

Roast chicken with orange, cumin and apricot rice

Roast chicken with orange, cumin and apricot rice

by José Pizarro

Tacos al pastor

Tacos al pastor

by Nud Dudhia (Breddos Tacos)

Miso-marinated Alaska black cod, soba noodles and green tea broth

Miso-marinated black cod, soba noodles and green tea broth

by Dave Watts

Braised East-West stew

Braised East-West beef stew

by Ken Hom

Salmon and rocket pasta salad

Salmon and rocket pasta salad

by Rosana McPhee

Lime-marinated flank steak

Lime-marinated flank steak

by Martin Wishart

Cacio e pepe

by Rosana McPhee

Welsh Lamb with cauliflower, chocolate and raisin

Sous vide lamb rump with cauliflower couscous and chocolate jelly

by Richard Davies

Gluten-free fish and chips

Gluten-free fish and chips

by Karen Burns-Booth

Ham hock macaroni cheese

Ham hock macaroni cheese

by Dominic Chapman

Tortiglioni with chicken and lemon sauce

Tortiglioni with chicken and lemon sauce

by Galton Blackiston

Mexican chipotle wings with creamed corn

Mexican chipotle wings with creamed corn

by Leyla Kazim

Onglet steak with herbs

Onglet steak with herbs

by Tom Hunt

Beef fillets with braised oxtail and artichokes

Beef fillets with braised oxtail and artichokes

by Nigel Mendham

Savoury cheese and onion bread and butter pudding

Savoury cheese and onion bread and butter pudding

by The Kitchen with Great British Chefs

Chicken livers pressed with dukkah

Chicken livers pressed with dukkah

by Greg Malouf

Roasted John Dory with Norfolk mussels, celeriac, apples and chives

Pan-fried John Dory with Norfolk mussels, celeriac, apples and chives

by William Drabble

Home-smoked lamb rack with lamb jus, apricot-walnut couscous, blue cheese-lamb tikki

Home-smoked lamb rack with lamb jus, apricot-walnut couscous, blue cheese-lamb tikki

by Vineet Bhatia

Oriental pork

Hoisin and ginger-marinated pork with fragrant squid broth

by Martin Wishart

Beef and mushroom lasagne

Beef and mushroom lasagne

by Helen Graves

Quick bake macaroni cheese

Quick bake macaroni cheese

by Paul Heathcote

Saffron malloreddus with peas, fennel and cherry tomatoes

Saffron malloreddus with peas, fennel and cherry tomatoes

by The Kitchen with Great British Chefs

Toulouse sausage with braised lentils

Toulouse sausage with braised lentils

by Dominic Chapman

Duck cassoulet à la maison recipe

Cassoulet à la maison

by Galvin brothers

Seared langoustine tails with caramelised bacon, apple and vanilla purée, Brazil nuts and pancetta

Seared langoustine tails with caramelised bacon, apple and vanilla purée, Brazil nuts and pancetta

by Mark Jordan

Fusilli with avocado pesto

Avocado pesto with fusilli

by Rosana McPhee

Steamed mutton and onion suet pudding with crushed swede

Steamed mutton and onion suet pudding with crushed swede

by Adam Gray

Chou farci (stuffed cabbage)

Chou farci – stuffed cabbage

by Pascal Aussignac

Grilled onglet with sautéed wild mushrooms, pancetta, potato purée and red wine sauce

Grilled onglet with sautéed wild mushrooms, pancetta, potato purée and red wine sauce

by Andy McLeish

Roast poussin with chicken fat mayonnaise

Roast poussin with chicken fat mayonnaise

by Pollyanna Coupland

Wild mushroom pie

Wild mushroom pie

by Willie Harcourt-Cooze

Poached and roasted pheasant with Savoy cabbage, roast parsnips and sherry vinegar pearls

Poached and roasted pheasant with Savoy cabbage, roast parsnips and sherry vinegar pearls

by Andy McLeish

Braised beef cheek in red wine

Braised beef cheek in red wine

by Pierre Koffmann

Cornish salt pollock, squid and mussel stew

Cornish salt pollock, squid and mussel stew

by Nathan Outlaw

Jerk pork shoulder with mango salsa and rice and peas

Sous vide jerk pork shoulder with mango salsa and rice and peas

by Victoria Glass

Truffle roasted duck

Truffle roasted duck

by Tong Chee Hwee

Roast wood pigeon with pithivier of leg, creamed curly kale and roast Jerusalem artichokes

Roast wood pigeon with pithivier of leg, creamed curly kale and roast Jerusalem artichokes

by Andy McLeish

Sea bass and turmeric potatoes in rasam broth. Extracted from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully. (Ebury Press, £28) Photography by Jonathan Lovekin

Sea bass and turmeric potatoes in rasam broth

by Yotam Ottolenghi and Ramael Scully

Fiery Sulawesi pork ribs

Fiery Sulawesi pork ribs

by Eleanor Ford

Sous vide Cuban pulled pork with mango and pineapple salsa

Sous vide Cuban-style pulled pork with mango and pineapple salsa

by Louise Robinson

Chaukandar gosht – Beetroot and beef curry with cinnamon and black cardamom

Chaukandar gosht – Beetroot and beef curry with cinnamon and black cardamom

by Sumayya Usmani

Sous-vide turkey breast, red cabbage, pear tart tatin, gorgonzola, chestnut

Sous vide turkey breast, red cabbage, pear tarte Tatin, Gorgonzola, chestnut

by Shaun Rankin

Lancashire suckling piglet, honey and mustard, salt baked swede, golden enoki mushroom

Sous vide suckling pig, honey and mustard, salt baked swede, golden enoki mushroom

by Michael Wignall

Harissa black bean ragout with butternut squash

Harissa black bean ragout with butternut squash

by Sabrina Ghayour

Aubergine claypot rice

Aubergine claypot rice

by Jeremy Pang

Crumbed plaice with green mash

Crumbed plaice with green mash

by Galton Blackiston

King crab kamameshi

King crab kamameshi

by Hideki Hiwatashi

Barbecue lamb rump, smoked creme fraiche, aubergine, dukkah, pomegranate

Barbecued lamb rump with smoked crème fraiche, aubergine, dukkah and pomegranate

by James Cochran

Fillet of Scottish beef with slow-cooked shoulder and marrow dumplings

Fillet of Scottish beef with sous vide featherblade and marrow dumplings

by Phil Carnegie

Watercress sauce, marmite roasted new potatoes, tarragon and almond dressing

Watercress sauce, marmite roasted new potatoes, tarragon and almond dressing

by Joey O'Hare

Scallop carpaccio with basil, coriander, mint and lime

Scallop carpaccio with basil, coriander, mint and lime

by Geoffrey Smeddle

Grilled duck with burnt soy and rhubarb ginger pickle

Grilled duck with burnt soy and rhubarb ginger pickle

by Shuko Oda

BBQ Baby Back Ribs Recipe

Prune-marinated sticky barbecue ribs

by Rosana McPhee

Goat ragu

by Zoe Adjonyoh

Steak tacos with Saint Agur and charred spring onion cream and pickled shallots

Steak tacos with Saint Agur sour cream and pickled shallots

by The Kitchen with Great British Chefs

Haddock, broad beans and smoked haddock potatoes

Haddock, broad beans and smoked haddock potatoes

by Nathan Outlaw

Whole baked bream with tomato and chard

Whole baked bream with tomato and chard

by Luke Holder

Crayfish and beansprout summer rolls

Crayfish and beansprout summer rolls

by Victoria Glass

Lamb flatbreads with olive tapenade, feta and quick-pickled cucumber

Seared lamb flatbreads with olive tapenade, feta and quick-pickled cucumber

by Elly McCausland

Lobster spaghetti

Lobster tagliatelle

by Francesco Mazzei

Beer-braised beef cheek, three-corner garlic, girolles, onions cooked in whey

Beer-braised beef cheek, three-corner garlic, girolles, onions cooked in whey

by Paul Foster

Pork chop Milanesa

Pork chop Milanesa

by The Kitchen with Great British Chefs

Wild sea bass with pea and mint soup

Wild sea bass with pea and mint soup

by Galton Blackiston

Lamb kleftiko

by Food Urchin

Pan roast turbot with braised leeks and verjus sauce

Pan-roasted turbot with braised leeks and verjus sauce

by Colin McGurran

Conchiglie frutti di mare – mixed seafood pasta bake

Conchiglie frutti di mare – mixed seafood pasta bake

by Galton Blackiston

Salmon, dill and sour cream quiche with a rye crust

Salmon, dill and sour cream quiche with a rye crust

by The Kitchen with Great British Chefs

Marinated skirt steak on a fresh roots salad and crispy matchstick fries

Marinated skirt steak on a fresh roots salad and crispy matchstick fries

by Regula Ysewijn

Roast quail farci with lardo, foie gras and hazelnuts

Roast quail farcie with lardo, foie gras and hazelnuts

by Jun Tanaka

Poached cod with an Asian broth

Poached cod with an Asian broth

by Andy McLeish

Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes

Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes

by Food Urchin

Pappardelle with rose harissa, black olives and capers

Pappardelle with rose harissa, black olives and capers

by Yotam Ottolenghi

Roast chicken breast with sage and onion pudding

Roast chicken breast with sage and onion pudding

by Sean Hope

Yorkshire grouse with sweetcorn

Yorkshire grouse with sweetcorn, black pudding and greengages

by Ivan Tisdall-Downes

Lamb ribs with vinegar sauce

Barbecued lamb breast with malt vinegar sauce

by Helen Graves

Roast pork belly with anise carrot purée and balsamic glazed carrots

Roast pork belly with anise carrot purée and balsamic glazed carrots

by Tom Aikens

Mauritian fish curry (Cari Poisson)

Mauritian fish curry (Cari Poisson)

by Selina Periampillai

Turnip and clam orecchiette

Turnip and clam orecchiette

by Anna Tobias

T-bone steak with roasted pumpkin, chestnuts, freekeh, feta and parsley

T-bone steak with roasted pumpkin, chestnuts, freekeh, feta and parsley

by Georgina Fuggle

Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce

Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce

by Matthew Tomkinson

Pulled beef rolls in cola BBQ sauce

Pulled beef rolls in cola BBQ sauce

by Oliver Denton

Marmalade glazed gammon

Marmalade glazed gammon

by Victoria Glass

Porterhouse steak with beer and bone marrow sauce

Porterhouse steak with beer and bone marrow sauce

by Helen Graves

Salt duck and pickled prunes

Salt duck and pickled prunes

by Jeremy Lee

Swede, onion and cheese pie

Swede, onion and cheese pie

by Anna Tobias

Nasi goreng recipe

by Shu Han Lee

Braised beef short rib curry udon with fukujinzuke pickle

Braised beef short rib curry udon with fukujinzuke pickle

by Shuko Oda

Scallop salad with cobnuts

Scallop salad with cobnuts

by Adam Gray

Pan-roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée

Pan-roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée

by Robert Thompson

Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise

Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise

by Robert Thompson

Roast venison loin with parsnips, cardamom-scented quinoa and Medjool dates

Roast venison loin with parsnips, cardamom-scented quinoa and Medjool dates

by Shaun Rankin

Chicken chaap

by Asma Khan

Sweet chilli onion squash with quinoa and kale

Sweet chilli onion squash with quinoa and kale

by Joey O'Hare

Beef shin recipe

Slow-cooked beef shin with quinoa, wild garlic and Parmesan

by Alyn Williams

Alaska salmon with samphire and mussels

Salmon with samphire and mussels

by Dominic Chapman

Duck egg, black pudding and sourdough crumbs with Le Gruyère AOP 'Reserve'

Duck egg, black pudding and sourdough crumbs with Le Gruyère AOP 'Reserve'

by Food Urchin

Hot mixed vegetables on toasted baps

by Alfred Prasad

Slow braised ham hock in yellow bean sauce, white pepper and five-spice

Slow-braised ham hock in yellow bean sauce, white pepper and five-spice

by Jeremy Pang

Padrón pepper, paneer, carrot and quinoa salad in a teriyaki dressing

Padrón pepper, paneer, carrot and quinoa salad in a teriyaki dressing

by Deena Kakaya

Pesto gratinated aubergine with caponata

Pesto gratinated aubergine with caponata

by Luke Holder

Artichoke orzotto with toasted pine nuts

Artichoke orzotto with toasted pine nuts

by The Kitchen with Great British Chefs

Roast hake with chorizo, chickpeas and coriander

Roast hake with chorizo, chickpeas and coriander

by Geoffrey Smeddle

Quorn and sweet potato curry

Quorn and sweet potato curry

by Karen Burns-Booth

Sausage pasta bake

Sausage pasta bake with peppers

by Marcello Tully

Soles in coffins

Soles in coffins

by Marcus Wareing

Duck and hog's pudding cassoulet

Duck and hog's pudding cassoulet

by Simon Hulstone

Poulet grand-mère

Poulet grand-mère

by Pascal Aussignac

Roasted turkey leg recipe

Roasted turkey legs with root vegetable mash

by Lisa Goodwin-Allen

Roasted leeks, farro, zhoug and cashew ‘butter’

Roasted leeks with farro, zhoug and toasted cashew cream

by Chantelle Nicholson

Mediterranean cod with vegetables

Mediterranean cod with vegetables

by Karen Burns-Booth

Hanger steak, clams, smoked garlic, sea vegetables

Hanger steak, clams, smoked garlic, sea vegetables

by Paul Foster

Sea bass with mustard crust and potato terrine

Sea bass with mustard crust and potato terrine

by Luke Tipping

Shuwa with fragrant rice

Shuwa with fragrant rice

by Greg Malouf

Leek, cheese and potato soup

Leek, cheese and potato soup

by Jane Blackmore

Organic asparagus and hollandaise tart

Organic asparagus and hollandaise tart

by Emily Watkins

English garden salad

English garden salad

by Sally Abé

Spatchcock roast poussin with fermented chilli bean butter

Spatchcocked poussin with fermented chilli bean butter

by Pollyanna Coupland

Jamaican Rundown with cassava dumplings

Jamaican Rundown with cassava dumplings

by Keshia Sakarah

Lamb rump with cherry and potato salad

Lamb rump with cherry and potato salad

by Peter Gordon

Low-calorie smoky chilli with vegetables and beans

Low-calorie smoky chilli with vegetables and beans

by Karen Burns-Booth

Roast goose with chestnut and pear stuffing and braised red cabbage

Roast goose with chestnut and pear stuffing and braised red cabbage

by Martin Wishart

Moroccan cauliflower couscous recipe

Moroccan cauliflower couscous

by Karen Burns-Booth

Crispy duck lettuce wraps

Crispy duck lettuce wraps

by Karen Burns-Booth

Quorn steak strip and onion pie

Quorn steak strip and onion pie

by Helen Jessup

Mixed sushi bento box

Yuzu chicken and sushi bento box

by Louise Robinson

Yoghurt-marinated grilled chicken skewers with jewelled bulgur wheat salad

Chicken drumstick fillet skewers with jewelled bulgur wheat salad

by The Kitchen with Great British Chefs

Matcha-poached salmon noodle bowls with edamame, sesame and avocado

Matcha-poached salmon noodle bowls with edamame, sesame and avocado

by Elly McCausland

Lamb burger

Lamb burger with courgette fries

by Francesco Mazzei

Marinated halloumi with a mint, pomegranate and red onion relish and bulgur wheat salad

Marinated halloumi with a mint, pomegranate and red onion relish and bulgur wheat salad

by Food Urchin

Cauliflower Curry Recipe

Cauliflower curry with yoghurt and almonds

by Karen Burns-Booth

Roasted carrot and chickpea salad

Roasted carrot and chickpea salad

by Becca Pusey

Roasted cod with champagne and honey

Roasted cod with champagne and honey

by Tong Chee Hwee

Skrei with chickpeas and chorizo stew

Skrei with chickpea and chorizo stew

by José Pizarro

Smoked eel spätzle

Smoked eel spätzle

by Shay Cooper

Salt and pepper calamari salad

Salt and pepper calamari salad

by Paul Welburn

Duck breast with passion fruit sauce and crushed new potatoes

Duck breast with passion fruit sauce and crushed new potatoes

by Marcello Tully

Tomato and courgette khorasan galette

Tomato and courgette khorasan galette

by The Kitchen with Great British Chefs

Spanish-style lamb shank casserole

Spanish-style lamb shank casserole

by Karen Burns-Booth

Barbecued sous vide pork chop with borlotti beans and candied tomato

Barbecued sous vide pork chop with borlotti beans and candied tomato

by Luke Holder

Breast of Madgett's farm duck with potato pancakes

Breast of Madgett's farm duck with potato pancakes

by Bryan Webb

Black bream with toasted almonds, brown shrimp and broccoli purée

Black bream with toasted almonds, brown shrimp and broccoli purée

by Tom Aikens

Pan-fried halibut with smoked bacon and girolles

Pan-fried halibut with smoked bacon and girolles

by Adam Gray

Asha's egg curry with basmati rice

Egg curry with basmati rice

by Adam Bennett

Roast gammon with sweet potato roasties and bacon sprouts

Roast gammon with sweet potato roasties and bacon sprouts

by Graham Campbell

Croque madame

by Nancy Anne Harbord

Turkey burgers

by Marcello Tully

Pumpkin and turkey risotto

Pumpkin and turkey risotto

by William Drabble

Bol renversé - sunny-side-up egg, chicken and pak choi rice bowl

Bol renversé – egg, chicken and pak choi rice bowl

by Selina Periampillai

Truffle sansai kamameshi – truffle iron pot rice with Japanese mountain vegetable kakiage

Truffle sansai kamameshi – truffle iron pot rice with Japanese mountain vegetable kakiage

by Hideki Hiwatashi

Beef cheek and fillet, Dorset snails and parsnip

Beef cheek and fillet, Dorset snails and parsnip

by Luke Holder

Baked Alaska halibut with pea mousse and sauce vierge

Baked halibut with pea mousse and sauce vierge

by Graham Campbell

Crusted Alaska halibut with asparagus, confit tomatoes and oyster beignet

Crusted halibut with asparagus, confit tomatoes and oyster beignet

by Matthew Tomkinson

Salmon puttanesca

Salmon puttanesca

by The Kitchen with Great British Chefs

Tomato, caramelised onion and Gruyere tart

Tomato, caramelised onion and Le Gruyère AOP tart

by Louise Robinson

Chicken schnitzel

Chicken drumstick fillet schnitzels with gremolata

by The Kitchen with Great British Chefs

Linguine with ceps and trompettes

Linguine with ceps and trompettes

by Dominic Chapman

Keralan prawn curry

Keralan prawn curry

by Nisha Thomas

Braised lamb with peas, crème fraiche and mint

Braised lamb with peas, crème fraiche and mint

by Fergus Henderson

Fillet of silver mullet with grilled spring onions, cucumber, confit tomatoes and sauce vierge

Fillet of silver mullet with grilled spring onions, cucumber, confit tomatoes and sauce vierge

by Simon Hulstone

Wild duck, apple, foie gras and smoked eel

Wild duck, apple, foie gras and smoked eel

by Laurie Gear

Poulet Breton

by Steve Groves

Japanese cream stew

Japanese cream stew

by Rosana McPhee

Barbecue rib eye steak with watercress salsa verde

Barbecue rib eye steak with watercress salsa verde

by Helen Graves

Baked mackerel with salsa and fishy crisps

Baked mackerel with salsa and fishy crisps

by William Drabble

Spiced lamb kebabs recipe

Middle Eastern spiced lamb kebabs

by Geoffrey Smeddle

Dark spiced venison beetroot curry

Dark spiced venison beetroot curry

by Sumayya Usmani

Beef fillet, watercress and nasturtium purée, bone marrow and red wine

Beef fillet, watercress and nasturtium purée, bone marrow and red wine jus

by Adam Simmonds

Seafood stew with mussels and shrimp

Seafood stew with mussels and shrimp

by Frances Atkins

South East Asian fish molee with curry leaves and coconut milk

South East Asian fish molee with curry leaves and coconut milk

by Sumayya Usmani

Mackerel with seaweed cracker

Mackerel with seaweed cracker

by Adam Stokes

Dover Sole with fish pie flavours, sea vegetables and parsley oil

Dover sole with fish pie flavours, sea vegetables and parsley oil

by Shaun Rankin

Whole Roast Rabbit on a Stick

Conejo al palo – Peruvian roast rabbit on a stick

by Martin Morales

Fishghetti

by Nathan Outlaw

Mchuzi wa Samaki (Tanzanian coconut fish curry)

Mchuzi wa samaki (Tanzanian coconut fish curry)

by The Kitchen with Great British Chefs

Wild rice nasi goreng

Wild rice nasi goreng

by Joey O'Hare

Halloumi-stuffed falafels

Halloumi-stuffed falafels

by Sally Abé

Lamb with pearl barley, root vegetables and port gravy

Lamb with pearl barley, root vegetables and port gravy

by Food Urchin

Duck Pot-au-feu

Duck Pot-au-feu

by Pascal Aussignac

One-pot gammon with braised vegetables

One-pot gammon with braised vegetables

by Tom Aikens

Barbecued pork chop with apple and endive

Barbecued pork chop with apple and endive

by Marcus Wareing

Hay smoked roe deer with red fruits, vegetables and leaves

Hay smoked roe deer with red fruits, vegetables and leaves

by Paul Welburn

Whole roast duck with Szechuan sauce

Whole roast duck with Szechuan sauce

by Marcello Tully

Wild mushrooms, chard and wet polenta

Wild mushrooms, chard and wet polenta

by Bryn Williams

Sweet and sour whole prawns

Sweet and sour prawns

by Jeremy Pang

Roasted and glazed Gressingham duck with spiced red cabbage and cranberries

Roasted and glazed Gressingham duck with spiced red cabbage and cranberries

by Shaun Rankin

Halusky (garlic butter noodles with cabbage)

Garlic butter noodles with cabbage

by Becca Pusey

Veal sweetbreads, parsnip air and curry oil

Veal sweetbreads, parsnip air and curry oil

by Chris Horridge

Lentil, roast butternut squash and fennel salad

Lentil, roast butternut squash and fennel salad

by Louise Robinson

Slow-baked salmon with new potatoes, quail eggs, baby salad, avocado and a tomato salsa

Pan-roasted salmon with new potatoes, baby leaf salad, avocado and tomato salsa

by Michael Caines

Asian-style aromatic vegetable broth with soft noodles, pak choi and shiitake mushrooms

Asian-style aromatic vegetable broth with soft noodles, pak choi and shiitake mushrooms

by Michael Caines

Seared tuna with tofu and miso

Seared tuna with tofu and miso

by Aaron Patterson

Braised oxtail, celeriac, espuma mash and douglas fir

Braised oxtail, celeriac, espuma mash and Douglas fir

by Graham Campbell

Goose and dates

Goose with dates, pickled cranberries and celeriac purée

by Adam Byatt

Spring onion, chive and mushroom bao

Spring onion, chive and mushroom bao

by Jeremy Pang

Orange and pink risotto

Orange and pink risotto

by Josh Eggleton

Beef Wellington with warm baby artichokes and a truffle vinaigrette

Beef Wellington with warm baby artichokes and a truffle vinaigrette

by Andy McLeish

Rump and rib of lamb with wild garlic risotto and fava beans

Rump and rib of lamb with wild garlic risotto and fava beans

by Shaun Rankin

Porco balichão tamarindo – Macanese tamarind-braised pork

Porco balichão tamarindo – Macanese tamarind-braised pork

by Nuno Mendes

Macadamia-crusted Alaska black cod fillet with orzo and salsa verde

Macadamia-crusted black cod fillet with orzo and salsa verde

by Luke Holder

Chicken, ham and leek pie

Chicken, ham and leek pie

by Pete Gray

Mini Yorkshire puddings with meatballs

Mini Yorkshire puddings with meatballs

by Frances Atkins

Grilled sea bass with fennel and dill

Grilled sea bass with fennel and dill

by Dominic Chapman

Lemon and herb marinated salmon skewers

Lemon and herb marinated salmon skewers

by Marcello Tully

Poached and roasted chicken with almond and thyme crust and chargrilled cauliflower

Poached and roasted chicken with almond and thyme crust and chargrilled cauliflower

by Marcus Wareing

Roast pigeon with braised butter beans

Roast pigeon with braised butter beans

by Bryan Webb

Ballotine and stuffed breast of guinea fowl with a pistou of vegetables and mixed grains

Ballotine and stuffed breast of guinea fowl with a pistou of vegetables and mixed grains

by Frances Atkins

Hyderabadi shanks

Hyderabadi shanks

by Alfred Prasad

Spinach and chickpea curry

Spinach and chickpea curry

by Victoria Glass

Chicken soup with pasta shapes

Chicken soup with pasta shapes

by Adam Bennett

Rogan Josh shepherd's pie

Rogan Josh shepherd's pie

by Vivek Singh

Zigni berbere (spicy Eritrean beef stew)

Zigni berbere (spicy Eritrean beef stew)

by The Kitchen with Great British Chefs

Duck, mushroom, foie gras

Duck, mushroom and foie gras

by Adam Handling

Japchae Korean Noodles

by Louise Robinson

Wild garlic, potato & black onion seed soup with marinated feta

Wild garlic, new potato and black onion seed soup with marinated feta

by Anna Hansen

Fish lasagne with cheesy topping

Fish lasagne with cheesy topping

by Mark Dodson

Spinach soup with wild garlic toasts

Spinach soup with wild garlic toasts

by Adam Gray

Tempura tofu steak burgers with coriander pesto

Tempura tofu steak burgers with coriander pesto

by Nancy Anne Harbord

Baja fish tacos with cucumber and pistachio guacamole

Baja fish tacos with cucumber and pistachio guacamole

by Santiago Lastra

Grilled halloumi flatbreads with preserved lemon and barberry salsa

Grilled halloumi flatbreads with preserved lemon and barberry salsa

by Sabrina Ghayour

Red cooked beef noodles

Chinese red-cooked beef with noodles

by Shu Han Lee

Harissa hasselback courgettes with butterbean and tahini dip and dukkah

Harissa hasselback courgettes with butter bean and tahini dip and dukkah

by The Kitchen with Great British Chefs

Lightly curried shepherds pie

Lightly curried shepherd's pie

by Galton Blackiston

Lasagna pastachina

Lasagne pastachina

by Francesco Mazzei

Roast leg of Welsh Lamb with rosemary and anchovy

Roast leg of lamb with rosemary and anchovy

by Andrew MacKenzie

Adam’s detox tomato soup

Adam’s detox tomato soup

by Adam Gray

Rump of Welsh Lamb with baked aubergine and pesto

Rump of lamb with baked aubergine and pesto

by Bryan Webb

Chicken fajita kebabs

Chicken fajita kebabs

by Colin McGurran

Pepper chicken

by Alfred Prasad

Homemade ricotta, romesco sauce, fennel and rye

Homemade ricotta, romesco sauce, fennel and rye

by Chantelle Nicholson

Sous vide Sicilian lemon and mint lamb shanks

Sous vide lamb shanks with Sicilian lemon and mint

by Rosana McPhee

Suya

by Helen Graves

Roast pheasant hens with Puy lentils and salsify

Roast pheasant hens with Puy lentils and salsify

by Martin Wishart

Pork with cabbage, Silesian dumpling and apple

Pork with cabbage, Silesian dumpling and apple

by Kuba Winkowski

Pigeon, Jerusalem artichoke, smoked shallot

Pigeon, Jerusalem artichoke, smoked shallot

by Alex Bond

Turkey tagine

by Graham Campbell

Fregola salad with roast spiced cauliflower, saffron, dates and olives

Fregola salad with roast spiced cauliflower, saffron, dates and olives

by Elly McCausland

Aubergine parmigiana

Aubergine parmigiana

by Marcello Tully

Calf’s liver, mashed potato, bacon and melted onions

Calf’s liver, mashed potato, bacon and melted onions

by Dominic Chapman

Pork and peaches

Pork and peaches

by Steven Smith

Roast capon

Roast capon with hay, chestnut pulp, Guinness and oyster sauce

by Pascal Aussignac

Korean beef bulgogi

Korean beef bulgogi

by Victoria Glass

Roast pumpkin and charred onion salad

Roast pumpkin and charred onion salad

by John Torode

Vegan jackfruit khow suey

Vegan jackfruit khow suey

by Alfred Prasad

Achari Tamarind Fish Curry

Achari tamarind fish curry

by Sumayya Usmani

Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify

Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify

by Michael Wignall

Salmon pastry

by Marcus Wareing

Grilled fillets of sea bass with herb risotto, roasted cherry tomatoes and pesto

Grilled fillets of sea bass with herb risotto, roasted cherry tomatoes and pesto

by Martin Wishart

Baked salmon with tomato, mushroom and mascarpone sauce

Baked salmon with tomato, mushroom and mascarpone sauce

by Ren Behan

Le Gruyère AOP reserve Caesar salad

Le Gruyère AOP reserve Caesar salad

by Nancy Anne Harbord

Barbecue chicken thighs

Barbecue sous vide chicken thighs

by Luke Holder

Haddock baked in spiced yoghurt

Haddock baked in spiced yoghurt

by Helen Graves

Tomato cobbler

by Georgina Fuggle

Beef short rib and onion cottage pie

Beef short rib and onion cottage pie

by Adam Byatt

Fermented barley and girolle risotto

Fermented barley and girolle risotto

by Robin Gill

Lamb, smoked aubergine, yoghurt and onions

Lamb, smoked aubergine, yoghurt and onions

by Lee Westcott

Bishopstoke Farm lamb, escabeche of vegetables and cheese on toast

Bishopstoke Farm lamb, escabeche of vegetables and cheese on toast

by Luke Holder

Chicken with rice, sherry and sweety drop peppers

Chicken with rice, sherry and sweety drop peppers

by Food Urchin

Steak au poivre

Steak au poivre

by Bryan Webb

Pork escalopes with emmental

Pork escalopes with emmental

by Martin Wishart

Saffron and pigeon risotto

Pigeon with saffron risotto and cavolo nero

by Francesco Mazzei

Slow cooked ox cheeks in wine

Slow-cooked braised ox cheeks in red wine

by Tess Ward

Cod burgers with homemade tomato ketchup

Cod burgers with homemade tomato ketchup

by Nathan Outlaw

Prawn nigiri, Japanese omelette and pork meatball bento box

Prawn nigiri, Japanese omelette and pork meatball bento box

by Louise Robinson

Tobagan curry crab

Tobagan curry crab

by Keshia Sakarah

Veg Pulao Recipe

Vegetable pulao

by Alfred Prasad

Salt-baked salmon recipe

Salt-baked salmon

by Galton Blackiston

'Spirafrizzata' - spiralizer frittata

'Spirafrizzata' – spiralizer frittata

by Food Urchin

Leftover turkey biryani recipe

Leftover turkey biryani

by Hari Ghotra

Parsnip and apple soup

Parsnip and apple soup

by Adam Gray

Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote

Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote

by Geoffrey Smeddle

Salt-baked beetroot with whipped ricotta, apple and hazelnut

Salt-baked beetroot with whipped ricotta, apple and hazelnut

by The Kitchen with Great British Chefs

Pan-fried sea bass with broccoli purée and citrus sauce

Pan-fried sea bass with broccoli purée and citrus sauce

by Pierre Koffmann

Christmas turkey recipe

Christmas turkey

by Dominic Chapman

Tournedos Rossini

Tournedos Rossini

by Richard Turner

Barbecued broccoli with satay sauce, charred lime, toasted peanut, coriander

Barbecued broccoli with satay sauce, charred lime, smoked peanut, coriander

by The Kitchen with Great British Chefs

Lamb, salt-baked celeriac and tomato jam

Lamb, salt-baked celeriac and tomato jam

by James Sommerin

Cheeseburger with caramelised onions

Cheeseburger with caramelised onions

by Marcus Wareing

Rose veal saltimbocca

Rose veal saltimbocca

by Russell Brown

Stuffed mushrooms with ham and an orange and watercress salad

Stuffed mushrooms with orange and watercress salad

by Luke Tipping

Soy chicken with shiitake mushrooms and lightly pickled vegetables

Soy chicken with shiitake mushrooms and lightly pickled vegetables

by Andy Waters

Sweetcorn soup with crispy tempura prawns

Sweetcorn soup with crispy tempura prawns

by Shaun Rankin

Cantonese crispy fried chicken tacos with smashed cucumber

Cantonese-style crispy fried chicken tacos with smashed cucumber

by The Kitchen with Great British Chefs

Moussaka stuffed marrow recipe

Moussaka-stuffed marrow

by Food Urchin

Turbot on the bone with parsley, lemon and garlic dressing

Turbot on the bone with parsley, lemon and garlic dressing

by Tom Brown

Spicy pulled chicken and slaw mini tacos

Spicy pulled chicken and slaw mini 'tacos'

by Anjum Anand

Lobster tortelloni, roast chicken wings and sweetcorn purée

Lobster tortelloni, roast chicken wings and sweetcorn purée

by Kevin Mangeolles

Sea bass, red mullet and mussels with bouillabaisse sauce

Sea bass, red mullet and mussels with bouillabaisse sauce

by Mark Dodson

Pork belly Marbella

Pork belly Marbella

by The Kitchen with Great British Chefs

Lobster and Gruyere macaroni cheese

Lobster and Le Gruyère AOP macaroni cheese

by Louise Robinson

Potato, olive and preserved lemon tagine

Potato, olive and preserved lemon tagine

by The Kitchen with Great British Chefs

Lamb tagine

by Geoffrey Smeddle

Bubble and squeak risotto with crispy egg

Bubble and squeak risotto with crispy egg

by Paul Ainsworth

Beef fillet with marrow bones, oyster sabayon and girolle mushrooms

Beef fillet with marrow bones, oyster sabayon and girolle mushrooms

by Pascal Aussignac

Turkey schnitzel sandwich

Turkey schnitzel sandwich

by Luke Tipping

Fruity chicken curry

Fruity chicken curry

by Mark Dodson

Veal shish and onion salad flatbread with charred sivri biber relish

Veal shish and onion salad flatbread with charred sivri biber relish

by Selin Kiazim

Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette

Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette

by Graham Campbell

Wood pigeon with blueberry jus, beetroot purée and potato crisps

Wood pigeon with blueberry jus, beetroot purée and potato crisps

by Mark Dodson

Sichuanese aubergine

Sichuanese aubergine

by Andrew Wong

Tomato soup with pesto and mozzarella toast

Tomato soup with pesto and mozzarella toast

by Louise Robinson

Quorn chicken, coconut and plantain stew

Quorn chicken, coconut and plantain stew

by Rosana McPhee

Steamed salmon fillet with asparagus spears and red onion hollandaise

Steamed salmon fillet with asparagus spears and red onion hollandaise

by Graham Campbell

Chargrilled chicken, avocado and Gorgonzola salad

Chargrilled chicken, avocado and Gorgonzola salad

by Nigel Mendham

Low calorie fish and leek pie

Low calorie fish and leek pie

by Karen Burns-Booth

Kinloch’s beef salad

Kinloch’s beef salad

by Marcello Tully

Pizza with Jerusalem artichoke purée, spinach, pine nuts and spring onions

Pizza with Jerusalem artichoke purée, spinach, pine nuts and spring onions

by Geoffrey Smeddle

Pan-roasted Alaska halibut with coco bean, saffron and chardonnay

Pan-roasted halibut with coco bean, saffron and chardonnay

by Luke Holder

Lamb belly with amaranth and milk skin

Sous vide lamb belly with amaranth, pearl onions and milk skin

by Nuno Mendes

Whole roasted brill with sprouts and potato galette

Whole roasted brill with sprouts and potato galette

by Gary Foulkes

Oxtail and kidney pudding

Oxtail and kidney pudding

by Pete Gray

Chicken, leek and mushroom plate pie

Chicken, leek and mushroom plate pie

by Shaun Rankin

Braised stuffed lamb hearts

Braised stuffed lamb hearts

by Food Urchin

Cannelloni of braised English rabbit with glazed spring vegetables and black pudding purée

Cannelloni of braised English rabbit with glazed spring vegetables and black pudding purée

by Matthew Tomkinson

Lobster salad with marinated fennel and chunky, spicy guacamole

Lobster salad with marinated fennel and chunky, spicy guacamole

by Shaun Rankin

Sweet potato, ginger and spring onion soup

Sweet potato, ginger and spring onion soup

by The Kitchen with Great British Chefs

Tea-smoked pork ribs

Jasmine tea-smoked pork ribs

by Tong Chee Hwee

Roast duck breast and crispy leg croquettes with cherries and almonds

Roast duck breast and crispy leg croquettes with cherries and almonds

by Paul Welburn

Confit belly of pork stuffed with black pudding with braised red cabbage, mash and cider jus

Confit belly of pork stuffed with black pudding with braised red cabbage, mash and cider jus

by Graham Campbell

Beef and bacon lasagna

Beef and bacon lasagne

by Paul Heathcote

Chicken and pearl barley risotto

Chicken and pearl barley risotto

by Richard Bainbridge

Rolled breast of lamb

Rolled breast of lamb

by James Ramsden

Paccheri with Welsh Lamb ragù

Paccheri with lamb ragù

by Francesco Mazzei

Breaded hake, asparagus and wild garlic sauce

Breaded hake, asparagus and wild garlic sauce

by Pete Biggs

Beetroot tart Tatin

Beetroot tarte Tatin

by The Kitchen with Great British Chefs

Chicken katsu curry

Chicken katsu curry

by Sally Abé

Pappardelle with slow cooked tomatoes, Parmesan and basil

Pappardelle with slow cooked tomatoes, Parmesan and basil

by Robert Thompson

Powdered duck with braised cabbage and pickled cherries

Powdered duck with braised cabbage and pickled cherries

by Ashley Palmer-Watts

Chargrilled lamb leg steak with warm potato and red pepper salad

Chargrilled lamb leg steak with warm potato and red pepper salad

by Russell Brown

Crackling duck pie

Crackling duck pie

by Pascal Aussignac

Sea bass with cauliflower textures and polonaise sauce

Sea bass with cauliflower textures and polonaise sauce

by Marcus Wareing

Roast turbot with cauliflower carpaccio, sauté of sprout leafs, cockles, bay leaves and bread sauce

Roast turbot with cauliflower carpaccio, sauté of sprout leafs, cockles, bay leaves and bread sauce

by Shaun Rankin

Thai chicken, carrot and cashew salad

Thai chicken, carrot and cashew salad

by Chantelle Nicholson

Chilli garlic crab claws

Chilli garlic crab claws

by Helen Graves

Cod and mackerel burgers

Cod and mackerel burgers

by Food Urchin

Sole grenobloise

Sole grenobloise

by Eric Chavot

Marinated shoulder of lamb

Chilli-marinated roast lamb with mint jelly

by Dominic Chapman

Pork secretos with artichokes and red wine tapioca

Pork secretos with artichokes and red wine tapioca

by Nuno Mendes

Harissa lamb burger

Lamb and harissa burgers

by The Kitchen with Great British Chefs

'Two tails' - monkfish and ox tail, herb pancake, smoked bacon and parsnip

'Two tails' - monkfish and oxtail, herb pancake, smoked bacon and parsnip

by Will Holland

Chicken and garlic kofte pide with chilli yoghurt, smoked salsa, walnuts and feta

Chicken and garlic köfte pide with chilli yoghurt, smoked salsa, walnuts and feta

by Selin Kiazim

Vegetarian lasagne

Vegetarian lasagne

by Andy Waters

Poached cod with mussels, peas and parsley

Poached cod loin with mussels, peas and parsley

by Martin Wishart

Green Tabasco and coriander butter roasted poussin

Green Tabasco and coriander butter roasted poussin

by Louise Robinson

Slow-cooked oxtail with sun-dried tomato, ras el hanout and olive

Sous vide oxtail tacos with sun-dried tomato, ras el hanout and olive

by Phil Fanning

Low and slow trout with tartar dressing, scraps, confit egg yolk and lemon

Low and slow Fjord Trout with tartare dressing, scraps, confit egg yolk and lemon

by Paul Welburn

Fine beans and potato curry

Fine beans and potato curry

by Alfred Prasad

Ravioli of goat's cheese

Ravioli of goat's cheese

by Andy Waters

Bangladeshi fish curry with daikon

Bangladeshi fish curry with daikon

by Dina Begum

Tarte flambée au Munster

Tarte flambée au Munster

by Rosana McPhee

Couscous tfaya

by Nargisse Benkabbou

Chicken and chickpea soup with olive oil

Chicken and chickpea soup

by Shaun Hill

Pulled lamb, preserved lemon, aubergine and tomato hotpot

Pulled lamb, preserved lemon, aubergine and tomato hotpot

by Emily Watkins

Pork shoulder with bubble and squeak

Pork shoulder with bubble and squeak

by Josh Eggleton

Pork souvlaki

by Helen Graves

Classic jugged hare

Classic jugged hare

by The Jugged Hare

Confit shoulder of lamb

Confit shoulder of organic lamb, poached plum tomatoes, French beans and potato purée

by Nigel Haworth

Sichuan-style liang mian - cold noodle salad

Sichuan-style liang mian – cold noodle salad

by Ching He Huang

Glazed roast goose, citrus, swede and friends

Glazed roast goose, citrus, swede and friends

by Pascal Aussignac

Crispy mackerel 'BLT'

Crispy mackerel 'BLT'

by Adam Gray

Fried pheasant

by The Jugged Hare

Soft lovage-crusted brill with new potatoes

Soft lovage-crusted brill with new potatoes

by Frances Atkins

Quick chickpea and spinach curry

Quick chickpea and spinach curry

by Urvashi Roe

Sea bream with glazed vegetables, straw potatoes and gourmand vinaigrette

Sea bream with glazed vegetables, straw potatoes and gourmand vinaigrette

by Martin Wishart

Partridge, spiced quince, parsnip tart and mulled juices

Partridge with parsnip tart, sprouts and chestnuts

by Paul Welburn

Welsh Lamb rump and faggot, three-cornered leek, Welsh beach vegetables and gutweed potatoes

Lamb rump and faggot, three-cornered leek, beach vegetables and gutweed potatoes

by Alyn Williams

Peshwari lamb kebab

Peshwari lamb kebab

by Alfred Prasad

Spiced cod and scallop linguine with a red wine sauce

Spiced cod and scallop linguine with a red wine sauce

by Frances Atkins

Bacon and egg pies

Bacon and egg pies

by Marcus Wareing

Dover Sole and white asparagus in miso butter

Dover sole and white asparagus in miso butter

by Shuko Oda

Sicilian style pizza

Sicilian-style pizza

by Helen Graves

Cordero a la barbacoa en adobo (Mexican slow-cooked lamb)

Cordero a la barbacoa en adobo – Mexican slow-cooked lamb

by Rosana McPhee

Oriental-style chicken with guacamole

Spiced chicken with guacamole

by Galton Blackiston

Roast loin of venison with butternut squash, girolles and roast treviso

Roast loin of venison with butternut squash, girolles and roast Treviso

by Andy McLeish

Honey-glazed mallard, confit leg, turnips, cavolo nero

Honey-glazed mallard, confit leg, turnips, cavolo nero

by Paul Welburn

Beetroot and fig filo pastry tartlet with Oxford blue cheese

Beetroot and fig filo pastry tartlets with Oxford blue cheese

by Adam Gray

Keralan pot-roasted cauliflower with sweet potato and spiced yoghurt

Keralan pot-roasted cauliflower with sweet potato and spiced yoghurt

by Michael Bremner

Pan-roast fillets of sole with crab-crushed Jersey Royals and Sauce Grenoble

Pan-roast fillets of Dover sole with crab-crushed Jersey Royals and sauce grenoble

by Mark Jordan

Pork chop, braised lentils, saffron aioli

Pork chop with braised lentils, chimichurri and saffron aioli

by The Kitchen with Great British Chefs

Chicken, bacon and mushroom pie

Chicken, bacon and mushroom pie

by Victoria Glass

Kiln's homemade Thai sausage

Sai oua – Northern Thai sausage

by Kiln, Soho

Spicy veggie tacos with guacamole

Spicy veggie tacos with guacamole

by Matthew Tomkinson

Chateaubriand with beef and oyster pie and winter vegetables

Chateaubriand with beef and oyster pie and winter vegetables

by Alyn Williams

Minced turkey pie recipe

Minced turkey pie

by Rosana McPhee

Venison loin, pear, spruce

Venison loin, pear, spruce

by Alex Bond

Paella

by Sally Abé

Pea pesto with wholewheat penne rigate

Pea pesto with whole wheat penne rigate

by Rachel Phipps

Braised pork belly and cheeks, pickled carrot, ginger and coriander

Braised pork belly and cheeks, pickled carrot, ginger and coriander

by Daniel Clifford

Roast lamb with parsley and pine nut stuffing

Roast lamb with parsley and pine nut stuffing

by Bryan Webb

Norwegian fiskesuppe

Norwegian fiskesuppe

by Rachel Phipps

Filet au poivre

Filet au poivre

by Henry Harris

Braised gem lettuce with Jersey Royals

Braised gem lettuce with Jersey Royals

by Anna Tobias

Seafood risotto

Seafood risotto

by Shaun Rankin

Spelt with kale, pulled beef and pomegranate seeds

Spelt with kale, pulled beef and pomegranate seeds

by Regula Ysewijn

Chestnut pasta

by Monica Shaw

Cod with pimentón, spinach, pine nuts and raisins

Cod loin with pimentón, spinach, pine nuts and raisins

by José Pizarro

Duck leg with celeriac choucroute, bulgar wheat and cherries

Sous vide duck leg with celeriac choucroute, bulgur wheat and cherries

by Agnar Sverrisson

Albondigas - Smokey Mexican meatbals

Albóndigas Mexicanas – smoky Mexican meatballs

by The Kitchen with Great British Chefs

Roast baharat and lemon marinated Welsh Lamb

Roast baharat and lemon marinated lamb

by Anna Hansen

Whole Goan crab with a pickled cucumber and grapefruit salad

Whole Goan crab with a pickled cucumber and grapefruit salad

by Michael Bremner

Baked bream with wilted spinach, radish and nero sauce

Baked bream with wilted spinach, radish and nero sauce

by Colin McGurran

Beef striploin with alexanders and braised kombu

Beef striploin with alexanders and braised kombu

by Paul Foster

Loin of herdwick mutton with a honey and mint dressing and artichoke crisp

Sous vide mutton loin with honey and mint dressing and Jerusalem artichoke purée

by Nigel Haworth

Pan-fried halibut, compressed cucumber, crab and lemongrass consommé

Pan-fried halibut, compressed cucumber, crab and lemongrass consommé

by Kevin Mangeolles

Loin of rabbit with rabbit spring roll and tomato couscous

Sous vide loin of rabbit with rabbit spring roll and tomato couscous

by Adam Stokes

BBQ grilled fish with homemade chilli and lime dip

BBQ grilled fish with homemade chilli and lime dip

by Yen Simpson

Goan prawn curry

Goan prawn curry

by Alfred Prasad

Fillet of hake with mussels and parsley cream sauce

Fillet of hake with mussels and parsley cream sauce

by Marcello Tully

Anticuchos

by Victoria Glass

Autumn Vegetable, Goat’s Curd and Hazelnut Salad with Beetroot Dressing

Autumn vegetable salad with beetroot dressing

by Adam Gray

Honey mustard glazed ham studded with cloves and parsley sauce

Honey mustard glazed ham studded with cloves and parsley sauce

by Josh Eggleton

Chicken paillard with caper berries and roasted plum tomatoes

Chicken paillard with caper berries and roasted plum tomatoes

by Tom Aikens

Turbot with prawns, braised fennel and borage

Turbot with prawns, braised fennel and borage

by Marcus Eaves

Our ultimate nut roast

Our ultimate nut roast

by The Kitchen with Great British Chefs

Suckling pig with artichokes, pine nut purée and hop shoots

Suckling pig with artichokes, pine nut purée and hop shoots

by Chris Harrod

Welsh Lamb neck with fennel kimchi

Lamb neck with fennel kimchi

by Anna Hansen

Fillet, shoulder and belly of Welsh Lamb with kale compote, glazed Roscoff onion and lamb jus

Fillet, shoulder and belly of lamb with kale compote, glazed Roscoff onion and lamb jus

by Alyn Williams

Barbecued Fjort Trout fillets with cucumber

Barbecued Fjord Trout fillets with cucumber

by Daniel Galmiche

Quick chicken curry with coriander and red onion pickle

Quick chicken curry with coriander and quick-pickled red onion

by The Kitchen with Great British Chefs

Watercress soup, potato rosti, poached egg and black pudding

Watercress soup with potato rösti, poached egg and black pudding

by The Kitchen with Great British Chefs

Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce

Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce

by Stephen Crane

Mushroom shorba with Piccolo tomato chutney

Mushroom shorba with Piccolo tomato chutney

by Food Urchin

Brown butter, lemon and walnut pasta

Brown butter, lemon and walnut pasta

by Pollyanna Coupland

Coronation cauliflower with roasted apricots and pickled turmeric

Coronation cauliflower with roasted apricots and pickled turmeric

by The Kitchen with Great British Chefs

Pork, apricot and coconut curry

Pork chop, apricot and coconut curry

by The Kitchen with Great British Chefs

Kohitsuji yaki – chargrilled teriyaki-glazed lamb chops

Kohitsuji yaki – chargrilled teriyaki lamb chops

by Hideki Hiwatashi

Duck salad Lyonnaise

Duck salad Lyonnaise

by Adam Byatt

Octopus mbongo

by Jeremy Chan

Hand-chopped rump steak burger with peppered bone marrow

Hand-chopped rump steak burger with peppered bone marrow

by Richard Corrigan

Sweet soy, ginger and lemongrass salmon skewers, black sesame and dried lime dressing

Sweet soy, ginger and lemongrass salmon skewers, black sesame and dried lime dressing

by Anna Hansen

Chicken and lentil salad

Chicken and lentil salad

by Food Urchin

Turkey escalope with beetroot and caper chutney, golden raisins and pan juices

Turkey escalope with beetroot and caper chutney, golden raisins and pan juices

by Dave Watts

Dominic's roast Bronze turkey with all the trimmings

Dominic's roast Bronze turkey with all the trimmings

by Dominic Chapman

Roast loin of venison, wild mushroom pie and parsnip purée

Roast loin of venison, wild mushroom pie and parsnip purée

by Adam Gray

Thai Larb Salad Recipe

Thai turkey larb salad

by Andy Waters

Barbecued hassleback butternut with sage salsa verde

Barbecued hasselback butternut squash with sage salsa verde

by The Kitchen with Great British Chefs

Mushroom risotto with Parmesan and truffle oil

Mushroom risotto with Parmesan and truffle oil

by Paul Heathcote

One pot Christmas poussin

One-pot Christmas poussin

by Pollyanna Coupland

Herdwick lamb with goats curd and lemon

Herdwick lamb shoulder, sweetbreads, loin and ragù with goat's curd and lemon

by Sat Bains

Mushroom and brie-stuffed Yorkshire puddings

Mushroom and brie-stuffed Yorkshire puddings

by Becca Pusey

Oyster sauce-glazed goose with Brussels sprouts slaw

Oyster sauce-glazed goose with Brussels sprouts slaw

by Richard Bainbridge

Beef casserole and celeriac mash

Beef casserole with celeriac mash

by Sally Abé

Cornish cod loin with spaghetti, wild garlic pesto, crispy pancetta, panna grata

Cornish cod loin with spaghetti, wild garlic pesto, crispy pancetta, pangrattato

by Paul Ainsworth

Poached lobster tail with cauliflower and butter sauce

Poached lobster tail with cauliflower and butter sauce

by William Drabble

King prawn Nyonya curry laksa

King prawn Nyonya curry laksa

by Mandy Yin

Seared cod with asparagus, crab beignets and samphire

Seared cod with asparagus, crab beignets and samphire

by James Sommerin

Risotto Milanese with wild mushrooms

Risotto Milanese with wild mushrooms

by Galton Blackiston

Whole roasted chicken with herby potato salad

Whole roasted chicken with herby potato salad

by Graham Campbell

Georgian-style grilled pork with cherry and dill sauce

Georgian-style grilled pork with cherry and dill sauce

by Helen Graves

Fish cakes with avocado

Fish cakes with avocado

by Bruno Loubet

Tuscan ribollita

Tuscan ribollita

by Alfred Prasad

Cannelloni with spinach, pumpkin and nutmeg

Cannelloni with spinach, pumpkin and nutmeg

by Marcus Wareing

Low-calorie turkey curry

Low-calorie turkey curry

by Karen Burns-Booth

Sous vide turbot, summer mushroom salad, apricot dressing

Sous vide turbot, summer mushroom salad, apricot dressing

by Luke Holder

Quick stir-fried Mongolian lamb curry

Quick stir-fried Mongolian lamb curry

by Karen Burns-Booth

Sea Bream en papillote

Sea bream en papillote

by Food Urchin

Beef rendang

by Richard Turner

Glazed lobster omelette

Glazed lobster omelette

by Shay Cooper

Lamb souvlaki wrap

Lamb wrap with red pepper sauce and herb yoghurt

by Alfred Prasad

Roast cauliflower salad with orange

Spiced roasted cauliflower and orange salad

by Victoria Glass

Rabbit with apple, cider and tarragon

Rabbit casserole with apple, cider and tarragon

by Louise Robinson

Pig cheek lasagne

Sous vide pig cheek lasagne

by Russell Brown

Pork and quince

Pork and quince

by Agnar Sverrisson

Vegetarian sushi bowl recipe

Vegetarian sushi bowl

by Georgina Fuggle

Monkfish tikka masala recipe

Monkfish tikka masala

by Josh Eggleton

Fishy pie

by Andy Waters

Cured salmon

Cured Salmon Recipe With Fennel, Beetroot and Dill

by Marcello Tully

Chargrilled potatoes with grilled mackerel and a spiced sweet pepper salsa

Chargrilled potatoes with grilled mackerel and a spiced sweet pepper salsa

by Emily Watkins

Hake with mussels, potatoes and light curry velouté

Hake with mussels, potatoes and light curry velouté

by Galvin brothers

Chicken korma

by Alfred Prasad

Lemongrass tofu banh mi

Lemongrass tofu bánh mì

by Helen Graves

Lemon sole with Parmesan and cream

Lemon sole with Parmesan and cream

by Galton Blackiston

Homemade beef burger with Stilton rarebit, burger sauce and chunky chips

Homemade beef burger with Stilton rarebit, burger sauce and chunky chips

by Matthew Tomkinson

Pan-roasted cod with asparagus and pea risotto

Pan-roasted cod loin with pea and asparagus risotto

by Louise Robinson

Bacalao a la Riojana with crispy garlic

Bacalao a la Riojana with crispy garlic

by José Pizarro

Marinate tofu, quinoa, peanut, chilli and mango salad

Marinated tofu, quinoa, peanut, chilli and mango salad

by Martin Wishart

Pork belly vindaloo

Pork belly vindaloo

by Alfred Prasad

Leafy celery, Devon Blue, roasted squash and pickled walnuts

Leafy celery, Devon Blue, roasted squash and pickled walnut salad

by Joe Fox

Braised feather blade, cavolo nero, artichoke, pumpkin

Braised feather blade, cavolo nero, artichoke, pumpkin

by Tony Fleming

Beef onglet taco with spring onion crema, morita salsa and coriander

Beef onglet taco with spring onion crema, morita salsa and coriander

by Nud Dudhia (Breddos Tacos)

Teriyaki prawns with rice noodles and wakame salad

Sous vide prawns with teriyaki sauce, rice noodles and wakame salad

by Victoria Glass

Green masala prawn biryani

Green masala prawn biryani

by Sumayya Usmani

Chicken yakitori

Chicken yakitori

by Helen Graves

Jollof rice with kelewele

Jollof rice with kelewele

by Lerato Umah-Shaylor

Spiced roast cauliflower with toasted sesame dressing and green chilli chutney

Spiced roast cauliflower with toasted sesame dressing and green chilli chutney

by Chantelle Nicholson

Sweet leek and mushroom open-topped pie

Sweet leek and mushroom open-topped pie

by Anna Jones

Spiced diver-caught Scottish scallops

Spiced diver-caught Scottish scallops

by Matthew Tomkinson

Moroccan chicken with couscous

Moroccan chicken with couscous

by Marcello Tully

Pigeon bisteeya

Pigeon bisteeya

by Greg Malouf

Five-bird roast

Five-bird roast

by James Mackenzie

Pot roasted beef brisket with root vegetable mash, parsnip crisps and horseradish

Pot roasted beef brisket with root vegetable mash, parsnip crisps and horseradish

by Food Urchin

Tali Macchi

Sea bass with tali macchi sauce

by Alfred Prasad

Seared Alaska salmon with heritage tomatoes

Seared salmon with heritage tomatoes

by Dave Watts

Quorn rendang curry

Quorn rendang curry

by Deena Kakaya

Vegetable and chestnut stew with sage crust and crispy kale

Vegetable and chestnut stew with sage crust and crispy kale

by James Mackenzie

Goose breast with goose leg sausage roll, kale and cranberry relish

Goose breast with goose leg sausage roll, kale and cranberry relish

by Marcus Wareing

Madras and apricot beef hotpot

Madras and apricot beef hotpot

by Karen Burns-Booth

Shiitake mushroom and cheese fritters with escalivada

Shiitake mushroom and cheese fritters with escalivada

by Peter Gordon

Poached hake with honey and soy vinaigrette and quick-pickled mushrooms

Poached hake with honey and soy vinaigrette and quick-pickled mushrooms

by Michael Caines

Monkfish with chorizo crust and spiced beans

Monkfish with chorizo crust and spiced beans

by Marcus Wareing

Pigeon, coffee-cured foie gras, Isle of Wight cherries and spiced bread

Pigeon, coffee-cured foie gras, Isle of Wight cherries and spiced bread

by Luke Holder

British game pie with orange and parsley gremolata

British game pie with orange and parsley gremolata

by Helen Graves

Vegetarian kedgeree

Vegetarian kedgeree

by Alfred Prasad

Slow-cooked venison suet pudding with choucroute and carrot purée

Slow-cooked venison saddle with suet pudding and carrot purée

by Daniel Clifford

Tomato, courgette and aubergine gratin

Tomato, courgette and aubergine gratin

by William Drabble

Kappa meen

Kappa meen – Keralan fish curry with mashed tapioca

by Alfred Prasad

Roast grouse with game chips

Roast grouse with game chips

by The Jugged Hare

Confit milk-fed lamb shoulder with mild spices

Confit milk-fed lamb shoulder with mild spices

by Xavier Boyer

Cock a leekie soup

Cock a leekie soup

by Graeme Taylor

Salt cod and chorizo casserole

Salt cod and chorizo casserole

by Rosana McPhee

Braised cabbage, burnt cream, Bordelaise sauce

Braised cabbage, burnt cream, Bordelaise sauce

by Alex Bond

Pork sausages with peas and Berkswell

Pork sausages with peas and Berkswell

by Ollie Templeton

Pan-roasted loin of venison with redcurrant jelly

Pan-roasted loin of venison with redcurrant sauce

by Graeme Taylor

Atlantic surf and turf with ice wine sauce

Atlantic surf and turf with ice wine sauce

by Karen Burns-Booth

Agnolotti pasta with potato, Parmigiano Reggiano and Fragno black truffle

Agnolotti pasta with potato, Parmigiano Reggiano and Fragno black truffle

by Nancy Anne Harbord

Indian-Chinese chilli chicken

Indian-Chinese chilli chicken

by Alfred Prasad

Pizza Caprino

by Paul Ainsworth

Cauliflower "rice" biryani recipe

Cauliflower 'rice' biryani

by Monica Shaw

Beef silverside, barbecue suet pie, watercress, charred cabbage

Roast beef silverside, barbecue suet pie, watercress, charred cabbage

by Paul Welburn

Roast picanha with spiced quince

Roast picanha with spiced quince

by Helen Graves

Confit of duck leg with a cassoulet of Coco beans, pancetta and Toulouse sausage

Confit of duck leg with a cassoulet of Coco beans, pancetta and Toulouse sausage

by Andy McLeish

Braised Beef cheek with anchovy, pickled walnuts and mash

Braised beef cheek with anchovy, pickled walnuts and mash

by Adam Bennett

Barbecued spatchcock chicken

Barbecued spatchcock chicken

by Josh Eggleton

Grouse with beetroot

Sous vide grouse with beetroot

by Adam Stokes

Slow-cooked chicken and pomegranate pies

Slow-cooked chicken and pomegranate pies

by Rukmini Iyer

Alaska salmon, curried cauliflower, almonds, coriander

Salmon, curried cauliflower, almonds, coriander

by Nigel Mendham

Barbecued short ribs with coffee ad chipotle rub

Chipotle and coffee barbecued short ribs

by Helen Graves

Roasted Alaska halibut with buttered leeks and langoustine bisque sauce

Roasted halibut with buttered leeks and langoustine bisque sauce

by Adam Gray

Salsify carbonara with confit pork cheek

Salsify carbonara with confit pork cheek, crackling and chestnuts

by Geoffrey Smeddle

Whole wheat penne with kale, chilli, garlic and pecorino

Whole wheat penne rigate with kale, chilli, garlic and Pecorino Romano

by Valeria Necchio

Ryeland lamb with young leeks, elephant garlic, St George mushrooms and orache

Ryeland lamb with young leeks, elephant garlic, St George mushrooms and orache

by Chris Harrod

Roasted hake with zhoug, yellow split pea dahl

Hake with zhoug and yellow split pea dhal

by Chantelle Nicholson

Baked eggs, minced lamb and peas

Baked eggs, minced lamb and peas

by Alfred Prasad

Venison, tomato and rosemary ragu with grilled polenta

Venison, Piccolo cherry tomato and rosemary ragù with grilled polenta

by Emily Watkins

Loin of hare creamed celeriac tart, haunch braised in chocolate beer

Loin of hare, creamed celeriac tart, haunch braised in chocolate beer

by Kevin Mangeolles

Stilton, mushroom and red pepper quiche

Stilton, mushroom and red pepper quiche

by Dominic Chapman

Veal cutlet with pumpkin, cabbage and sage

Veal cutlet with pumpkin, cabbage and sage

by Francesco Mazzei

Aji de gallina

by Rosana McPhee

Warm Irish salad with sirloin steak and shamrock greens

Warm Irish salad with sirloin steak and shamrock greens

by Rachel Walker

Honey mustard glazed roast ham recipe with all the trimmings

Honey mustard glazed roast ham with all the trimmings

by Josh Eggleton

Wood pigeon salad with raspberry balsamic reduction

Wood pigeon salad with raspberry balsamic reduction

by Rachel Phipps

Grilled guinea fowl breast with roasted vine tomatoes and crispy ham

Grilled guinea fowl breast with roasted vine tomatoes and crispy ham

by Adam Gray

Roast whole saddle of lamb with spinach and black pudding

Roast whole saddle of lamb with spinach and black pudding

by Galton Blackiston

Coconut and peanut Quorn chicken

Coconut and peanut Quorn chicken

by Rosana McPhee

Fresh tagliatelle with tomato sauce

Fresh tagliatelle with tomato sauce

by Josh Eggleton

Roast cod with morcilla, quince and calçots

Roast cod with morcilla, quince and calçots

by Richard Corrigan

Puy lentil bolognese

Puy lentil Bolognese

by The Kitchen with Great British Chefs

Breast of goose with cranberries and celeriac

Breast of goose with cranberries and celeriac

by Adam Byatt

Cheese and prawn jacket potatoes

Cheese and prawn jacket potatoes

by Nathan Outlaw

Pan-roasted Fjord Trout with courgettes and sauce vierge

Pan-roasted Fjord Trout with courgettes and sauce vierge

by Daniel Galmiche

Missir wot (Ethiopian spiced lentils)

Misir wot (Ethiopian lentil stew)

by The Kitchen with Great British Chefs

Peruvian summer roast chicken

Peruvian summer roast chicken salad

by Victoria Glass

Pithivier of chicken, squash and sage

Pithivier of chicken, squash and sage

by Sally Abé

Welsh rarebit

by Andrew MacKenzie

Crispy pork belly and pumpkin mash dusted with black sesame

Crispy slow-cooked pork belly with pumpkin mash and black sesame

by Rosana McPhee

Sea bass with Jerusalem artichoke purée, roasted garlic and red wine

Sea bass with Jerusalem artichoke purée, roasted garlic and red wine

by Mark Dodson

Paneer and pepper naanza (Indian pizza)

Paneer and pepper naanza (Indian pizza)

by Vivek Singh

Gołąbki sauerkraut roll with wood pigeon ragù

Gołąbki sauerkraut roll with wood pigeon ragù

by Kuba Winkowski

Spaghetti with mussels

Spaghetti with mussels

by Rachel Phipps

Pork chop, cider cream sauce, caramelised apples, thyme

Pork chop in a cider cream sauce with caramelised apples and purple sprouting broccoli

by The Kitchen with Great British Chefs

Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese

Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese

by Phil Carnegie

Veal with Grana Padano sauce

Veal schnitzel with Grana Padano sauce

by Rosana McPhee

Aged Beef Rump Cap with Stuffed Roscoff Onion

Aged beef rump cap with stuffed Roscoff onion

by Shay Cooper

Comté chicken

by The Kitchen with Great British Chefs

Creamy smoked haddock omelette wrap

Creamy smoked haddock omelette wrap

by Alyn Williams

Slow-cooked aubergines, tamarind, roasted onion, white bean purée

Slow-cooked aubergines, tamarind, roasted onion, white bean purée

by Chantelle Nicholson

Loin of Welsh Lamb, rump and potato terrine, aubergine purée, radicchio lettuce, and winter vegetables

Loin of lamb, rump and potato terrine, aubergine purée, radicchio lettuce, and winter vegetables

by David Kelman

Roast leg of lamb with honeycomb and minted Jersey Royals

Roast leg of lamb with honeycomb and minted Jersey Royals

by Shaun Rankin

Borsch

by Alissa Timoshkina

Bibimbap – mixed rice bowl with beef

Bibimbap – mixed rice bowl with beef

by Judy Joo

Hotch potch - lamb and vegetable summer soup

Hotch potch - lamb and vegetable summer soup

by Graeme Taylor

Pork belly and hispi cabbage tacos with chorizo mayonnaise and chorizo quick kimchi

Pork belly and hispi cabbage tacos with chorizo mayonnaise and chorizo quick kimchi

by Alyn Williams

Malai tikka

by Alfred Prasad

Haddock with salt and vinegar mash, frickles and walnut mayonnaise

Haddock with salt and vinegar mash, frickles and walnut mayonnaise

by Pollyanna Coupland

Blanquette de veau recipe with pilau rice

Blanquette de veau with pilau rice

by Eric Chavot

Pizza hearts

by William Drabble

Caribbean chicken with corn fritters

Caribbean chicken with sweetcorn fritters

by Karen Burns-Booth

crunchy-chicken-kara

Crunchy chicken karaage steamed buns

by Scott Hallsworth

Cheddar and beer 'stovies'

Cheddar and beer 'stovies'

by Victoria Glass

Prosperity salad

Prosperity salad

by Tong Chee Hwee

Chicken and garlic köfte pide with chilli yoghurt, smoked salsa, walnuts and feta

Chicken and garlic köfte pide with chilli yoghurt, smoked salsa, walnuts and feta

by Selin Kiazim

Black olive crusted Sika venison with salsify and parsnip

Black olive-crusted Sika venison with salsify and parsnip

by Phil Carnegie

Ajwaini Macchi

Ajwaini Macchi (Monkfish kebabs)

by Peter Joseph

Turbot fillet, pearl barley, burnt cauliflower, tomato and garam masala sauce

Turbot fillet, pearl barley, burnt cauliflower, tomato and garam masala sauce

by Will Holland

Apple, parsnip and potato soup

Apple, parsnip and potato soup

by Becca Pusey

Moroccan lamb with harissa-spiced couscous and chickpea salsa

Moroccan lamb with harissa-spiced couscous and chickpea salsa

by Alan Murchison

BBQ marinated chicken thighs

Barbecue marinated chicken thighs

by Selina Periampillai

Bouillabaisse recipe

by Tom Aikens

Sauce vierge with Salmon

Salmon with sauce vierge

by Steven Doherty

Duck ragu

by Matthew Tomkinson

Crispy Vietnamese pancakes

Bánh xèo – crispy Vietnamese pancakes

by Thuy Pham, The Little Viet Kitchen

Sea bass with Japanese mushroom broth

Sea bass with Japanese mushroom broth

by Martin Wishart

Baked soy salmon with enoki mushrooms, lemon soy vinaigrette and ginger jam

Baked soy salmon with enoki mushrooms, lemon soy vinaigrette and ginger jam

by Andy Waters

Roast duck breast with white asparagus, pea cream and Meantime beer gravy

Roast duck breast with white asparagus, pea cream and beer gravy

by Adam Gray

Turmeric rice and spicy green beans

Nasi kuning – Indonesian turmeric rice with spicy green beans

by Shu Han Lee

Cold cucumber and shirataki noodle salad with hot Sichuan sesame dressing

Cold cucumber and shirataki noodle salad with hot Sichuan sesame dressing

by Shu Han Lee

Braised ox cheeks

Braised ox cheeks

by James Ramsden

Chorizo-stuffed squid

Chorizo-stuffed squid

by Helen Graves

Featherblade of beef with soy, butternut and watercress

Featherblade of beef with soy sauce, squash and watercress

by Food Urchin

Roast crown of duck with turnip, peach, duck croustillant and red wine jus

Roast duck crown with turnip, peach, duck croustillant and red wine jus

by Luke Tipping

Macaroni cheese recipe

Macaroni cheese with basil and garlic

by Tom Aikens

Portuguese African rice

Portuguese African rice

by Casa do Frango

Gluten-free toad in the hole

Gluten-free toad in the hole

by Victoria Glass

Sous vide loin of lamb with shallot and artichoke purées

Sous vide lamb loin with potato galette, shallot and artichoke purées

by Galton Blackiston

Spinach, mussels and orzo

Spinach, mussels and orzo

by Anna Tobias

Stuffed ox heart

Ox heart stuffed with mushroom duxelle

by Regula Ysewijn

Skate with barley risotto, prawns and Sauternes sauce

Skate with barley risotto, prawns and Sauternes sauce

by Agnar Sverrisson

Roast turbot with fennel, tarragon and lemon

Roast turbot with fennel, tarragon and lemon

by Food Urchin

Venison with braised potatoes recipe

Venison with braised potatoes, celeriac and chesnuts

by Geoffrey Smeddle

Tomato, watermelon and mint salad with goat’s curd

Piccolo cherry tomato, watermelon and mint salad

by Food Urchin

Matcha-smoked chicken with mango rice salad

Matcha-smoked chicken with mango rice salad

by Elly McCausland

Monkfish with sage, cranberry and pine nut stuffing

Monkfish with sage, cranberry and pine nut stuffing

by Nathan Outlaw

Twice-baked leek soufflé with L’Etivaz cheese sauce and green salad

Twice-baked leek soufflé with Etivaz cheese sauce and green salad

by Nancy Anne Harbord

Sausage and egg picnic pie

Sausage and egg picnic pie

by James Ramsden

Skrei cod en papillote with olives, spinach and herbs

Skrei en papillote with olives, spinach and herbs

by Louise Robinson

Pasta with courgette and Parmesan

Pasta with courgette and Parmesan

by William Drabble

Vegetarian hot and sour soup

Vegetarian hot and sour soup

by Monica Shaw

Pizza Fiorentina

Pizza Fiorentina

by Paul Ainsworth

Barbecued leg of spring lamb

Barbecued leg of spring lamb

by Emily Watkins

Campfire chilli and coffee con carne

Campfire chilli and coffee con carne

by Matthew Tomkinson

Stonham farm Wagyu beef with oxtail and barley

Stonham farm Wagyu beef with oxtail and barley

by Gary Jones

Portobello kiev with garlic béchamel

Portobello mushroom Kievs with garlic béchamel

by Joey O'Hare

Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing

Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing

by Galton Blackiston

Chow mein recipe

by Sally Abé

Ale-braised mutton and kidney faggots with peas, lettuce and mint

Ale-braised mutton and kidney faggots with peas, lettuce and mint

by James Mackenzie

Pollock with sea spinach and chanterelles

Pollock with sea spinach and chanterelles

by Mark Hix

Corn-fed chicken with wild mushrooms and leeks

Corn-fed chicken with wild mushrooms and leeks

by Paul Heathcote

Pork, baked apple and crackling

Cured pork belly, baked apple and crackling

by Richard Davies

Roast suckling pig with roast pineapple and baby squid

Roast suckling pig with roast pineapple and baby squid

by Tom Aikens

Braised beef with five-spice and star anise

Braised beef with five-spice and star anise

by Richard Bainbridge

Pork cheeks with polenta

Pork cheeks with polenta

by Food Urchin

Beef fillet in burnt hay with smoked bone marrow, salt baked and raw beetroot

Beef fillet in burnt hay with smoked bone marrow, salt baked and raw beetroot

by Christoffer Hruskova

Fruity turkey curry

Fruity turkey curry

by Galton Blackiston

Linguine with mussels

Linguine with mussels

by Shaun Rankin

Roasted rack of English lamb with chargrilled Provencal vegetables, olive tapenade and basil pesto

Roasted rack of English lamb with chargrilled Provencal vegetables, olive tapenade and basil pesto

by Matthew Tomkinson

Pizza Giardinera

Pizza Giardinera

by Paul Ainsworth

Bengali style chicken rezala korma with cashew and poppy seeds

Bengali-style chicken rezala korma with cashew and poppy seeds

by Sumayya Usmani

Tomato, rice and seafood stew

Tomato, rice and seafood stew

by Ren Behan

John Dory with potato rasam

John Dory with potato rasam

by Shaun Hill

Osso buco of gammon with gooseberry ketchup, fried duck egg and crispy pickled onion rings

Osso buco of gammon with gooseberry ketchup, fried duck egg and crispy pickled onion rings

by James Mackenzie

Honey marinated duck breast with sautéed greens and crispy noodles

Honey marinated duck breast with sautéed greens and crispy noodles

by Graham Campbell

Fish dogs with winter chutney

Fish dogs with winter chutney

by Andy McLeish

Paneer and red pepper skewers

Paneer and red pepper skewers

by Alfred Prasad

Slow cooked lamb shoulder with black mint sauce, chilli crème fraîche and tacos recipe

Slow-cooked lamb shoulder with black mint sauce, chilli crème fraîche and tacos

by Michael Bremner

Jacob’s ladder of beef with chablis mustard and carrot purée

Jacob’s ladder of beef with chablis mustard and carrot purée

by Adam Stokes

Chicken braised with prunes and saffron

Braised chicken drumstick fillets with prunes and saffron

by The Kitchen with Great British Chefs

Pork Wellington

Pork Wellington

by Colin McGurran

Daube of venison with quince and chestnuts

Daube of venison with quince and chestnuts

by Galvin brothers

Spice-crusted lamb rack, with spinach-potatoes and moilee-tomato sauce

Spice-crusted lamb rack, with spinach-potatoes and moilee-tomato sauce

by Vineet Bhatia

Roasted carrots and chickpeas with semi-dried tomatoes, pickled red onion, parsley and sumac dressing

Roasted carrots and chickpeas with semi-dried tomatoes, pickled red onion, parsley and sumac dressing

by The Kitchen with Great British Chefs

Warm salad of slice lamb leg steak, tomato and black beans with a chilli and orange dressing

Lamb leg steak salad, tomato and black beans with chilli and orange dressing

by Russell Brown

Fish pie with warm tartare sauce

Fish pie with warm tartare sauce

by Simon Hulstone

Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus

Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus

by Michael Wignall

Paneer rogan josh

Paneer rogan josh with spiced chickpeas

by Atul Kochhar

Spaghetti puttanesca recipe

One-pot spaghetti puttanesca

by Rachel Phipps

Scallop with Meantime Pale Ale braised breast of lamb

Scallop with Meantime Pale Ale braised breast of lamb

by Tony Fleming

Keralan goat ishtu

Keralan goat ishtu

by Alfred Prasad

Rack of Welsh Lamb with summer vegetables

Rack of lamb with summer vegetables

by Francesco Mazzei

Corned Beef brisket recipe

Corned beef brisket with mustard and pickles

by Shay Cooper

Turkey meatball tomato risotto soup

Turkey meatball tomato risotto soup

by Dannii Martin

Beetroot, shallot and thyme, with raspberry dressing and toasted walnuts

Beetroot, shallot and thyme salad with raspberry dressing and toasted walnuts

by Joey O'Hare

Carrot and coriander soup

Carrot and coriander soup

by The Kitchen with Great British Chefs

Kopytka (Polish dumplings) with bacon and mushrooms

Kopytka (Polish gnocchi) with bacon and mushrooms

by Ren Behan

Honey-glazed duck breast, pak choi, baby courgette and tomato couscous

Honey-glazed duck breast, pak choi, baby courgette and tomato couscous

by Adam Stokes

Triple tomato tabbouleh

Triple tomato tabbouleh

by Jacqueline Meldrum

Tamarind, teriyaki and chilli oil barbecued aubergine

Tamarind, teriyaki and chilli oil barbecued aubergine

by Anna Hansen

Lamb cutlets with flageolet bean, herb and lemon dip

Lamb cutlets with flageolet bean, herb and lemon dip

by The Kitchen with Great British Chefs

Lancashire hotpot with Meantime beer-braised cockles and cabbage

Lancashire hotpot with beer-braised cockles and cabbage

by Phil Fanning

Duck madras

by Alfred Prasad

Seafood and tomato tagine

Seafood and tomato tagine

by Nargisse Benkabbou

Cod with lentils

Cod with lentils

by Eric Chavot

Bunny chow

by Oliver Denton

Alaska halibut marinated in lemon vinegar with asparagus and chervil salad

Halibut marinated in lemon vinegar with asparagus and chervil salad

by William Drabble

Oven roasted rack of lamb, matchstick potatoes with fenugreek leaves, wild mushroom pulao

Oven roasted rack of lamb, matchstick potatoes with fenugreek leaves, wild mushroom pulao

by Alfred Prasad

Sole benoit

by Martin Wishart

Spicy giant couscous with chorizo and spinach

Spicy giant couscous with chorizo and spinach

by Louise Robinson

Boudin noir, pomme purée and glazed grapes

Boudin noir, pomme purée and glazed grapes

by Galvin brothers

Pork and cranberry stuffing burgers

Pork and cranberry stuffing burgers

by Galton Blackiston

Spelt, barley and squash risotto

Spelt, barley and squash risotto

by Josh Eggleton

Seared mackerel with beetroot, horseradish and watercress

Seared mackerel with beetroot, horseradish and watercress

by Dominic Chapman

Confit duck leg with penne, spinach and tomato

Confit duck leg with penne, spinach and tomato

by Galton Blackiston

Lamb and haggis wellington

Lamb and haggis Wellington

by Adam Handling

Spiced whole roast cauliflower with couscous and raisins

Spiced whole roast cauliflower with couscous and raisins

by Bryn Williams

Red Gurnard Soup

Red gurnard soup with Croatian olive oil

by Tom Brown

Cauliflower mince bolognese

Vegan cauliflower mince Bolognese

by Pete Dreyer

Organic chargrilled hanger steak, loaded potato skins, baby gem and blue cheese salad

Organic chargrilled hanger steak, loaded potato skins, baby gem and blue cheese salad

by Lisa Goodwin-Allen

Dong bo ro – dark soy braised pork belly

Dong bo ro – dark soy-braised pork belly

by Jeremy Pang

Rajasthani style Laal Mas with vibrant Kashmiri chilli

Rajasthani-style Laal Mas with Kashmiri chilli

by Sumayya Usmani

Classic French onion soup

French onion soup

by Louise Robinson

Rotisserie chicken with apricot, pine nut and freekeh stuffing

Rotisserie chicken with apricot, pine nut and freekeh stuffing

by The Kitchen with Great British Chefs

Maple brined and braised beef brisket with oyster emulsion

Maple brined and braised beef brisket with oyster emulsion

by Alyn Williams

Roast tomato and spring onion risotto with seared tuna

Roast tomato and spring onion risotto with seared tuna

by Adam Gray

Chargrilled leg of lamb with salsa verde and roasted beetroot

Chargrilled leg of lamb with salsa verde and roasted beetroot

by Robert Thompson

Roast pheasant with orange and onion marmalade and juices

Roast pheasant with orange and onion marmalade and juices

by Shaun Rankin

Pan-roasted fillet of salmon with marinated Jersey Royals and dill and crab salad

Pan-roasted fillet of salmon with marinated Jersey Royals and dill and crab salad

by Mark Jordan

Barbecue pork belly and langoustine skewer with baby gem salad

Barbecue pork belly and langoustine skewer with baby gem salad

by Tony Fleming

Stovies recipe

by Graeme Taylor

Crispy Alaska salmon with sweet and sour cabbage and spicy sauce

Crispy salmon with sweet and sour cabbage and spicy sauce

by Matthew Tomkinson

Pork chop with anchovy buttered sprouts and peach mustard

Pork chop with anchovy buttered sprouts and peach mustard

by The Kitchen with Great British Chefs

Hong Sao Rou - red-braised pork

Hong sao rou – red-braised pork

by Ching He Huang

Braised and grilled lamb shanks with prunes and melon

Braised and grilled lamb shanks with prunes and melon

by Pascal Aussignac

Baked spaghetti squash

Baked and stuffed spaghetti squash

by Pollyanna Coupland

Steak tartare recipe

by Tom Aikens

Smoked haddock risotto with grain mustard sauce

Smoked haddock risotto with grain mustard sauce

by Mark Dodson

Garlic chilli prawns with carrot and courgette noodles

Garlic chilli prawns with carrot and courgette noodles

by Monica Shaw

Slow-roast pork belly with green pepper relish

Slow-roast pork belly with green pepper relish

by Anna Hansen

Pan-fried salmon with mushroom sauce

Pan-fried salmon with mushroom sauce

by Paul Heathcote

Duck with vodka cherry sauce

Duck with vodka and cherry sauce

by Ren Behan

Beef stew and dumplings recipe

Beef stew and dumplings

by Dominic Chapman

Duck, chicory and charred persimmon salad

Duck, chicory and charred Spanish Persimon® salad

by The Kitchen with Great British Chefs

Barbecued brisket

Texas-style barbecued beef brisket

by The Kitchen with Great British Chefs

Swede massaman curry

Swede massaman curry

by Anna Tobias

Vin jaune poached halibut with girolles and grilled grelot onions

Vin jaune-poached halibut with girolles and grilled grelot onions

by Simon Hulstone

Wild halibut with morels, wild garlic and Jersey Royals

Wild halibut with morels, wild garlic and Jersey Royals

by Matthew Tomkinson

Chicken and apricot ballontines with Parma ham, mushrooms and tarragon

Chicken and apricot ballotines with mushroom and tarragon sauce

by The Kitchen with Great British Chefs

Tricolore penne with cauliflower, cheese and hazelnuts

Tricolore penne and cauliflower cheese with hazelnuts

by Karen Burns-Booth

Turbot, celeriac, Jerusalem artichoke and truffle

Turbot, celeriac, Jerusalem artichoke and truffle

by Peter Coucquyt

Steak teriyaki and miso aubergine bento box

Simple steak teriyaki and miso aubergine bento box

by Louise Robinson

Tandoori grey squirrel with Rajasthani spices

Tandoori grey squirrel with Rajasthani spices

by Vivek Singh

Steak diane

by The Kitchen with Great British Chefs

Turkey stuffed tomatoes

Turkey-stuffed tomatoes

by Adam Byatt

Alaska black cod with red onion jam, peas and broad beans

Black cod with red onion jam, peas and broad beans

by Francesco Mazzei

Salmon and spinach en croute

Salmon and spinach en croute

by Marcello Tully

Fillet of sea bass with coriander and vanilla sauce

Fillet of sea bass with coriander and vanilla sauce

by Marcello Tully

Cod with herb crust with parsnip puree

Herb-crusted cod with parsnip purée

by Galton Blackiston

Picadillo

by The Kitchen with Great British Chefs

Popcorn chicken recipes

Popcorn chicken

by Shaun Hill

Green romesco sauce with charred peaches and asparagus

Green romesco sauce with barbecued nectarines and asparagus

by The Kitchen with Great British Chefs

Quorn Mexican lasagne

Quorn Mexican lasagne

by Helen Jessup

Grilled Welsh Lamb cutlets with hummus and halloumi

Grilled lamb cutlets with hummus and halloumi

by Bryan Webb

Roasted hake with salsify, citrus and raddicio

Roast hake with salsify, citrus and raddichio

by Pascal Aussignac

Raised game pie

Raised game pie

by Galton Blackiston

Grain-fed beef fillet with olive oil sabayon and red wine sauce

Grain-fed beef fillet with olive oil sabayon and red wine sauce

by Agnar Sverrisson

Vegan macaroni cheese

Vegan macaroni cheese

by Jacqueline Meldrum

Beef with asparagus, hogweed, radish and Parmesan

Beef with asparagus, hogweed, radish and Parmesan

by Marcus Wareing

Turbot with oysters, cabbage and bacon

Turbot with oysters, cabbage and bacon

by Pete Biggs

Ham hock, pea and mint salad

Ham hock, pea and mint salad

by Colin McGurran

Mrs Bainbridge's cottage pie

Mrs Bainbridge's cottage pie

by Richard Bainbridge

Cured salmon and wild fennel

Cured salmon and wild fennel

by Chris Horridge

Herb-stuffed pork loin with spring greens and Jersey Royals

Herb-stuffed pork loin with spring greens and Jersey Royals

by Graham Campbell

Sautéed chicken liver on potato rosti, spinach, young beetroot and bacon

Sautéed chicken liver on potato rosti, spinach, young beetroot and bacon

by Galton Blackiston

Baba ganoush and Brussels sprouts flatbread with feta, hazelnuts and mint

Baba ganoush and Brussels sprouts flatbread with feta, hazelnuts and mint

by The Kitchen with Great British Chefs

Barbecued Meantime Pilsner-marinated free-range pork belly with English asparagus salad

Barbecued Meantime Pilsner-marinated free-range pork belly with English asparagus salad

by Adam Gray