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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Main course

2022 recipes

Turbot with mussels, sea vegetables and salsify

Turbot with mussels, sea vegetables and salsify

by Richard Corrigan

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

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

Leftover turkey with apple, celeriac and fennel slaw

Leftover turkey with celeriac and fennel slaw

by Paul Ainsworth

Edamame bean stuffed Portobello mushroom

Edamame bean-stuffed Portobello mushroom

by Atul Kochhar

Monkfish curry

by Alfred Prasad

Aubergine parmigiana

Aubergine parmigiana

by Ben Tish

Poached haddock with stewed leeks, soy-cured egg yolks and curry dressing

Poached haddock with stewed leeks, soy-cured egg yolks and curry dressing

by Richard Bainbridge

Turkey tikka

by Andy Waters

Lamb loin with sumac, lemon, olives and herb risotto

Lamb loin with sumac, lemon, olives and herb risotto

by Martin Wishart

Crab and tiger prawn fettuccine

Crab and tiger prawn fettuccine

by Paul Ainsworth

Roast free-range chicken with vegetables, sage and cider

Roast chicken with vegetables, sage and cider

by Martin Wishart

Chicken musakhan

Chicken musakhan

by Sami Tamimi and Tara Wigley

Chicken tagine

by The Kitchen with Great British Chefs

Grilled sea bream with fennel coleslaw

Grilled sea bream with fennel coleslaw

by Eric Chavot

Beef and mushroom dashi stew

Beef and mushroom dashi stew

by Rosana McPhee

Flash-fried rump steak with sauce gribiche and spring greens

Flash-fried rump steak with sauce gribiche and spring greens

by Chantelle Nicholson

Beef sirloin with white asparagus, Solomon’s seal, craft ale

Beef sirloin with white asparagus, Solomon’s seal, craft ale

by Alyn Williams

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

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

by Elly McCausland

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

Chicken pachamanca with yellow cuzco corn and Pisco-infused prunes

Chicken pachamanca with yellow cuzco corn and Pisco-infused prunes

by Robert Ortiz

Venison, chocolate, fig, turnip and Brussels sprouts

Venison, chocolate, fig, turnip and Brussels sprouts

by Marcus Wareing

Gyudon with onsen tamago

Gyudon with onsen tamago

by Shuko Oda

Marrow and cheddar soufflé

Marrow and cheddar soufflé

by Anna Tobias

Roast pumpkin and charred onion salad

Roast pumpkin and charred onion salad

by John Torode

Achari Tamarind Fish Curry

Achari tamarind fish curry

by Sumayya Usmani

Massaman duck curry

Massaman duck curry

by Matthew Tomkinson

Venison and juniper suet pudding with chanterelle mushrooms and ‘clapshot’

Venison and juniper suet pudding with girolle mushrooms and ‘clapshot’

by James Mackenzie

Spice-crusted Alaska black cod, onion sauce, shiitake and asparagus

Spice-crusted black cod, onion sauce, shiitake and asparagus

by Alfred Prasad

Brie, red cabbage and pistachio pesto sandwich

Brie, red cabbage and pistachio pesto sandwich

by The Kitchen with Great British Chefs

Roast chicken the sous vide way

Sous vide whole chicken

by Rosana McPhee

Cheesy potato pies

Cheesy potato ramekins

by Rosana McPhee

Sepia a la bruta – cuttlefish stew

Sepia a la bruta – cuttlefish stew

by Angel Zapata Martin

Traditional fish and chips

Traditional fish and chips

by Josh Eggleton

Pan-fried halibut with wild mushrooms and gnocchi

Pan-fried halibut with wild mushrooms and gnocchi

by Dominic Chapman

Pan-fried mackerel, chorizo-braised leeks and shallot crisps

Pan-fried mackerel, chorizo-braised leeks and shallot crisps

by Marcus Wareing

Herb crusted Welsh Lamb chump, liquorice confit lamb neck, caramelised fennel, capers and ‘spice of angels’

Herb crusted lamb chump, liquorice confit lamb neck, caramelised fennel, capers and ‘spice of angels’

by Will Holland

Game pies

by Stosie Madi

Fish pie

by Tom Aikens

Turbot with mussel mousse, dulse, potatoes and white asparagus

Turbot with mussel mousse, dulse, potatoes and white asparagus

by Steve Groves

Beef carbonnade

Beef carbonnade

by Henry Harris

Alaska salmon burger with beetroot chutney, dill pickles and salad with sour cream dressing

Salmon burger with beetroot chutney, dill pickles and salad with sour cream dressing

by William Drabble

Mug dhal bhuna

Bangladeshi mug dhal bhuna

by Dina Begum

Sea trout with ruby chard and clams

Sea trout with ruby chard and clams

by Alan Murchison

Peanut chicken summer salad

Peanut chicken summer salad

by Galton Blackiston

Nikujaga – Japanese meat and potato stew

Nikujaga – meat and potato stew

by Rosana McPhee

Slow cooked ox cheeks in wine

Slow-cooked braised ox cheeks in red wine

by Tess Ward

Braised turbot with smoked roe, Jersey Royals and estuary greens

Braised turbot with smoked roe, Jersey Royals and estuary greens

by Chris Harrod

Tobagan curry crab

Tobagan curry crab

by Keshia Sakarah

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

Alaska halibut with cockle risotto

Halibut with cockle risotto

by Dominic Chapman

Fish stew with fillets of hake and gurnard

Fish stew with fillets of hake and gurnard

by Luke Holder

Stuffed cabbage with kimchi, swede, Caerphilly cheese and apple

Stuffed cabbage with kimchi, swede, Caerphilly cheese and apple

by Neil Campbell

Shaved brassica stem salad

Shaved brassica stem salad

by Victoria Glass

Bacon and pea omelette with cheese glaze

Bacon and pea omelette with cheese glaze

by Nathan Outlaw

Taste of the isles

Taste of the isles

by Marcello Tully

Asparagus, red onion and blue cheese tarts

Asparagus, red onion and blue cheese tarts

by Shaun Rankin

Basmati pilaf with turkey, pistachio, cranberries, parsley and thyme recipe

Basmati pilaf with turkey, pistachio, cranberries, parsley and thyme

by Andrew MacKenzie

Chicken pho noodle soup

Chicken pho noodle soup

by Thuy Pham, The Little Viet Kitchen

Duck breast with rhubarb purée and walnut granola

Duck breast with rhubarb purée and walnut granola

by Adam Stokes

Lamb loin, Parmesan risotto and pan juices

Lamb loin, Parmesan risotto and pan juices

by Chris Horridge

Cider-cured sea trout with a crab sauce and sea vegetables

Cider-cured sea trout with a crab sauce and sea vegetables

by Nathan Outlaw

Lamb, potato and pearl barley stew

Lamb, potato and pearl barley stew

by William Drabble

Kachi mirch ka gosht – venison and green peppercorn curry with parathas

Kachi mirch ka gosht – venison and green peppercorn curry with parathas

by Rohit Ghai

Lamb kidneys with crushed broad beans, lemon and capers

Lamb kidneys with crushed broad beans, lemon and capers

by Geoffrey Smeddle

Ham hock cooked in Meantime Pilsner with honey and ginger

Ham hock cooked in pilsner with honey and ginger

by William Drabble

Halibut, fregola and scallops

Halibut, fregola and scallops

by Alan Murchison

Fillet of John Dory with orange glazed endive

Fillet of John Dory with orange glazed endive

by Galvin brothers

Soda bread and trotters

Soda bread and trotters

by Bryan Webb

Chicken Kiev with Le Gruyère AOP

Chicken Kiev with Le Gruyère AOP

by Galton Blackiston

Roasted guinea fowl with beetroot, ginger and thyme

Roasted guinea fowl with beetroot, ginger and thyme

by Andy Waters

Cockles cooked in white wine with shallots, pancetta and basil

Cockles cooked in white wine with shallots, pancetta and basil

by Shaun Rankin

Welsh Lamb navarin

by Richard Corrigan

Roast Yorkshire grouse with creamed root vegetables, stuffed cabbage and elderberries

Roast Yorkshire grouse with creamed root vegetables, stuffed cabbage and elderberries

by Sally Abé

Autumn vegetable crumble

Vegetable crumble

by Nathan Outlaw

Roast plantain burrito

Roast plantain burrito with Mexican rice and mixed beans

by Food Urchin

Steamed Salmon, saffron and cauliflower cous-cous,

Steamed salmon with cauliflower and saffron couscous

by Michael Caines

Fjord trout, mussels, ginger and lemongrass gratin

Fjord Trout, mussels, ginger and lemongrass broth

by Daniel Galmiche

Double loin of lamb with a lemon and mint stuffing on rustic ratatouille

Double loin of lamb with a lemon and mint stuffing on rustic ratatouille

by Galton Blackiston

Grilled pollock with wild garlic crust and tomato fondue

Grilled pollock with wild garlic crust and tomato fondue

by Robert Thompson

Onglet steak, pickled walnuts and horseradish

Onglet steak, pickled walnuts and horseradish

by Jeremy Lee

Roast beef recipe with mushrooms, brandy and roasted potatoes

Roast sirloin of beef with mushrooms, brandy and roasted potatoes

by Marcus Wareing

Red wine, bacon and tarragon risotto

Red wine, bacon and tarragon risotto

by The Kitchen with Great British Chefs

Fillet of Alaska halibut with potato crust and cider cream sauce

Fillet of halibut with potato crust and cider cream sauce

by Mark Dodson

Baked skate wings with mushroom, shallot and Gruyère gratin

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

by Food Urchin

Sauté of octopus with a scorched white onion, garlic purée, straw potatoes and ceps

Sauté of octopus with a scorched white onion, garlic purée, straw potatoes and ceps

by Phil Howard

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

by Anna Hansen

Smoked haddock and shellfish chowder

Smoked haddock and shellfish chowder

by Louise Robinson

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

Charlie Hibbert’s Christmas goose dinner

Charlie Hibbert’s Christmas goose dinner

by Charlie Hibbert

Barbecue T-bone steak with devilled butter and oxtail macaroni cheese

Barbecue T-bone steak with devilled butter and oxtail macaroni cheese

by Adam Byatt

Truffle and mushroom khichadi

Truffle and mushroom khichadi

by Rohit Ghai

Mushroom cobbler

Mushroom cobbler

by Marcus Wareing

Duck breast with celeriac choucroute, bulgar wheat and cherries

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

by Agnar Sverrisson

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

Black cod with petit pois and pea shoots

Black cod with petit pois and pea shoots

by Xavier Boyer

Meatball pasta bake

Meatball pasta bake

by Bruno Loubet

Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks

Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks

by Nigel Haworth

Roasted partridge, hay-baked celeriac, pearl barley and sprout leaves

Roasted partridge, hay-baked celeriac, pearl barley and sprout leaves

by Adam Simmonds

Fragrant Asian hotpot

Fragrant Asian hotpot

by Marcus Wareing

Fish sauce caramel pork chop, asian slaw

Fish sauce caramel pork chop with Asian slaw

by The Kitchen with Great British Chefs

Beef and onion cottage pie

Beef and onion cottage pie

by Adam Byatt

Sorrel soup (green borscht)

Sorrel soup (green borscht)

by The Kitchen with Great British Chefs

Duck breasts with root vegetables and beetroot puree

Duck breast with root vegetables and beetroot purée

by Adam Simmonds

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

Pea and pancetta risotto

Pea and pancetta risotto

by Marcus Wareing

Honey roasted radishes with chickpeas and herbs

Honey-roasted radishes with chickpeas and herbs

by Anna Jones

Barbecued black bream with fennel and lemongrass

Barbecued black bream with fennel and lemongrass

by Adam Byatt

Roasted breast of mallard with crispy leg, pumpkin soup and roasted chestnuts

Roasted breast of mallard with crispy leg, pumpkin soup and roasted chestnuts

by Robert Thompson

Sprout risotto with crispy sage

Brussels sprout risotto with crispy sage

by The Kitchen with Great British Chefs

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

Rack of Welsh Lamb with lamb sweetbread pie and gravy

Rack of lamb with lamb sweetbread pie and gravy

by Shaun Hill

Sous vide rose veal fillet with onion and beer purée, barley and broccoli

Sous vide rose veal fillet with onion and beer purée, barley and broccoli

by Stuart Collins

Sous vide Wagyu beef with wasabi cream cheese and cured egg yolk

Sous vide Wagyu beef with wasabi cream cheese and cured egg yolk

by Masaki Sugisaki

Vegetable ramen

Root vegetable ramen with potato noodles

by Richard Bainbridge

Lamb raan with goat's curd raita

Lamb raan with goat's curd raita

by Will Bowlby

Seared Alaska salmon with maple syrup, lime and soy glaze spring vegetable salad with toasted sesame

Seared salmon with maple syrup, glazed spring vegetable salad and toasted sesame seeds

by William Drabble

Porthilly mussels with leeks, cider and clotted cream

Porthilly mussels with leeks, cider and clotted cream

by Emily Scott

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

Turbot with cucumber beurre blanc

Turbot with cucumber beurre blanc

by Dominic Chapman

Pasta amatriciana

Pasta amatriciana

by Russell Brown

Roasted Italian sausages with borlotti beans and 'nduja sauce

Roasted Italian sausages with borlotti beans and 'nduja sauce

by Theo Randall

Crispy chilli beef

Crispy chilli beef

by Andrew Wong

Minted pea and watercress soup

Minted pea and watercress soup

by Monica Shaw

Pork four ways

by Bryan Webb

Moroccan lamb kebabs

Moroccan lamb kebabs

by Karen Burns-Booth

Broccoli stalk with confit egg and blue cheese

Broccoli stalk with confit egg and blue cheese

by Ivan Tisdall-Downes

Spiced lamb and apricot filo pie

Spiced lamb and apricot filo pie

by Russell Brown

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

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

by Nud Dudhia (Breddos Tacos)

Grilled poussin with lemon-garlic-chilli dipper

Barbecued miso poussin with lemon, garlic and chilli dip

by Scott Hallsworth

Keema-spiced cottage pie

Keema-spiced cottage pie

by Calum Franklin

Borek

by Helen Graves

Bass with leeks and tartare hollandaise

Bass with leeks and tartare hollandaise

by Nathan Outlaw

Roasted Norfolk mallard, salted plums and watercress

Roasted Norfolk mallard, salted plums and watercress

by Richard Bainbridge

Vegan massaman curry

Vegan massaman curry

by David and Charlotte Bailey

Anglo-Indian prawn curry

Anglo-Indian tiger prawn curry

by Alfred Prasad

Mushroom and Gruyère tart

Mushroom and Gruyère tart

by Becca Pusey

Spicy lamb balls with jewelled rice and cumin yoghurt

Lamb meatballs with jewelled rice and cumin yoghurt

by Marcus Wareing

Halibut with mussels, potatoes and lettuce

Halibut with mussels, potatoes and lettuce

by Adam Handling

Wontons in chilli oil sauce

Pork and prawn wontons in chilli oil sauce

by Helen Graves

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

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

Chicken and mushroom pie

Chicken and mushroom pie

by Dominic Chapman

Pan-fried hake with red pepper relish

Pan-fried hake with red pepper relish

by Pascal Aussignac

Rack of lamb, parsley and anchovy sauce

Leg of lamb with braised celeriac, fennel and bitter leaves

by Jeremy Lee

Cou-cou and flying fish

Cou-cou and flying fish

by Jason Howard

Aïoli garni

by Charlie Hibbert

Herb-crusted baked Alaska salmon with fennel and pineapple kachumber

Herb-crusted baked salmon with fennel and pineapple kachumber

by Alfred Prasad

Cream of asparagus soup with flaked smoked haddock

Loin of lamb with gnocchi and peas

by Mark Dodson

Pork souvlaki

by Helen Graves

Braised veal shank with polenta

Braised veal shank with polenta

by Luke Holder

Garganelli pasta with chorizo and peas

Garganelli pasta with chorizo and peas

by Luke Holder

Meantime Yakima Red beer-braised Saddleback pork cheeks, creamed carrots and crispy potatoes

Meantime Yakima Red beer-braised Saddleback pork cheeks, creamed carrots and crispy potatoes

by Adam Gray

Sichuan-style liang mian - cold noodle salad

Sichuan-style liang mian – cold noodle salad

by Ching He Huang

Daube de boeuf

by Eric Chavot

Salmon with sticky coconut rice

Sesame salmon with sticky coconut rice and pickled cucumber salad

by Georgina Fuggle

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

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

by Bettina Campolucci Bordi

Pork meatballs with tagliatelle

Pork meatballs with tagliatelle

by Russell Brown

Linguine al granchio (crab linguine)

Linguine al granchio (crab linguine)

by Paul Ainsworth

Quick chickpea and spinach curry

Quick chickpea and spinach curry

by Urvashi Roe

Braised beef short rib in a dark and light soy marinade with soy pickled carrots and crushed peanuts

Soy-marinated and braised beef short rib with pickled carrots and crushed peanuts

by Michael Bremner

Autumn warmer: beans, squash and meat stew

Bean, squash and meat stew

by Rosana McPhee

Aubergine, freekeh and cashew tagine

Aubergine, freekeh and cashew tagine

by Marcus Wareing

Welsh Lamb shank with soft polenta and Persian lime pesto

Lamb shank with soft polenta and Persian lime pesto

by Anna Hansen

Stuffed saddle of Lune Valley lamb with buttered runner beans

Stuffed saddle of Lune Valley lamb with buttered runner beans

by Adam Gray

Duck breast salad with burnt coconut, pineapple and cashews

Duck breast salad with burnt coconut, pineapple and cashews

by Matt Gillan

Sicilian style pizza

Sicilian-style pizza

by Helen Graves

Grilled lobster

Grilled lobster

by Bryan Webb

Doi Murgi – Yoghurt Chicken

Doi murgi – Bangladeshi yoghurt chicken curry

by Dina Begum

Pan-fried fjord trout with celeriac and pancetta galette

Pan-fried Fjord Trout with celeriac and pancetta galette

by Daniel Galmiche

Pan-fried skrei with cannellini beans and squid

Pan-fried Skrei with cannellini beans and squid

by Louise Robinson

Moqueca de peixe e camarão

Moqueca de peixe e camarão

by Marcello Tully

Steamed plaice with ginger and soy

Steamed plaice with ginger and soy

by Andrew MacKenzie

Grilled lamb with cavolo nero and farro

Grilled lamb with cavolo nero and farro

by Skye Gyngell

Confit duck leg, braised red cabbage, green peppercorn sauce, caramelised apples

Confit duck leg, braised red cabbage, green peppercorn sauce, caramelised apples

by Andy Waters

Green lentil, potato and mushroom burgers

Green lentil, potato and mushroom burgers

by Jacqueline Meldrum

Kiln's homemade Thai sausage

Sai oua – Northern Thai sausage

by Kiln, Soho

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

Beef stew with mash and leeks

Beef stew with mash and leeks

by Shaun Hill

Tacos de suadero – slow-cooked beef brisket tacos

Tacos de suadero – slow-cooked beef brisket tacos

by Nud Dudhia (Breddos Tacos)

Black pepper glazed short rib bao

Black pepper glazed short rib bao

by Jeremy Pang

Oak-smoked garlic and mushroom stroganoff

Oak-smoked garlic and mushroom stroganoff

by The Kitchen with Great British Chefs

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

Five-spice smoked duck with carrots and orange

Five-spice smoked duck with carrots and orange

by Stosie Madi

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

Lamb rump with wild garlic, anchovy and pea purée

Lamb rump with wild garlic, anchovy and pea purée

by Alan Murchison

Meantime wheat beer battered fish and chips

Wheat beer-battered fish and chips

by Tony Fleming

Lobster Thermidor with chips

Lobster Thermidor with chips

by Aldo Zilli

Tacos al pastor

Tacos al pastor

by Nud Dudhia (Breddos Tacos)

Salmon and rocket pasta salad

Salmon and rocket pasta salad

by Rosana McPhee

Braised East-West stew

Braised East-West beef stew

by Ken Hom

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

Gorgonzola-stuffed guinea fowl with cavolo nero and chestnuts

Gorgonzola-stuffed guinea fowl with cavolo nero and chestnuts

by Theo Randall

Loin of Welsh Lamb with tapenade and spiced aubergine

Loin of lamb with tapenade and spiced aubergine

by Bryan Webb

Cacio e pepe

by Rosana McPhee

Anjou pigeon, cepe and foie gras en croute with black truffle sauce

Pigeon and foie gras Wellington with ceps and black truffle sauce

by Greg Anderson

Spaghetti with Pool bay clams gremolata and chilli

Spaghetti with clams, gremolata and chilli

by Paul Welburn

Pappardelle with shaved asparagus, broad beans, marjoram and pea purée

Pappardelle with shaved asparagus, broad beans, marjoram and pea purée

by Geoffrey Smeddle

Grana Padano and pickled onion barley risotto

Grana Padano and pickled onion barley risotto

by Josh Eggleton

Gluten-free fish and chips

Gluten-free fish and chips

by Karen Burns-Booth

Whole lobster with gratin of spinach, Espelette pepper and grain mustard

Whole lobster with gratin of spinach, Espelette pepper and grain mustard

by Martin Wishart

Lamb and red pepper ragout

Lamb and red pepper ragout

by Geoffrey Smeddle

Hot turkey and caramelised onion tart with melting Stilton cheese

Hot turkey and caramelised onion tart with melting Stilton cheese

by Adam Gray

New season Herdwick lamb, spring vegetables and clover

New season Herdwick lamb, spring vegetables and clover

by Ollie Dabbous

Mexican chipotle wings with creamed corn

Mexican chipotle wings with creamed corn

by Leyla Kazim

Pollock with celeriac and mussels

Pollock with celeriac and mussels

by Nigel Mendham

Poached turbot with artichoke and Sauternes velouté

Poached turbot with artichoke and Sauternes velouté

by Tom Aikens

Onglet steak with herbs

Onglet steak with herbs

by Tom Hunt

Savoury cheese and onion bread and butter pudding

Savoury cheese and onion bread and butter pudding

by The Kitchen with Great British Chefs

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

Fallow venison, salted baked celeriac and chocolate tortellini

Fallow venison, salt-baked celeriac and chocolate tortellini

by Aaron Patterson

Spaghetti with lemon, anchovy, sage and pangrattato

Spaghetti with lemon, anchovy, sage and pangrattato

by Ben Tish

Chicken curry

by Alfred Prasad

Saffron malloreddus with peas, fennel and cherry tomatoes

Saffron malloreddus with peas, fennel and cherry tomatoes

by The Kitchen with Great British Chefs

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

Wild turbot, burnt white asparagus and berries

Wild turbot, burnt white asparagus and berries

by Christoffer Hruskova

Fusilli with avocado pesto

Avocado pesto with fusilli

by Rosana McPhee

BBQ grilled fish with homemade chilli and lime dip

BBQ grilled fish with homemade chilli and lime dip

by Yen Simpson

Alaska salmon with cherry tomato salad

Poached salmon with cherry tomato salad

by Francesco Mazzei

Aromatic duck with asparagus and cucumber salad

Aromatic duck with asparagus and cucumber salad

by Paul Ainsworth

Anticuchos

by Victoria Glass

Barbecued sticky ribs

Barbecued sticky ribs

by Josh Eggleton

Roast hispi cabbage, mussels, clams, aioli

Roast hispi cabbage, mussels, clams, aioli

by Michael Bremner

Hare with poached quince, kale and pickled blackcurrants

Hare with poached quince, kale and pickled blackcurrants

by Greg Anderson

Our ultimate nut roast

Our ultimate nut roast

by The Kitchen with Great British Chefs

Butter poached Isle of Wight lobster with garden beetroot and Russian salad

Butter poached Isle of Wight lobster with garden beetroot and Russian salad

by Matthew Tomkinson

Festive quails

by Bruno Loubet

Confit cod with egg yolk and saffron

Confit cod with egg yolk and saffron

by Nuno Mendes

Wild mushroom pie

Wild mushroom pie

by Willie Harcourt-Cooze

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

Lamb ragu lasagne

Lamb ragù lasagna

by Paul Ainsworth

Coronation cauliflower with roasted apricots and pickled turmeric

Coronation cauliflower with roasted apricots and pickled turmeric

by The Kitchen with Great British Chefs

John Dory fillet with aubergine caviar and avocado oil

John Dory fillet with aubergine caviar and avocado oil

by Xavier Boyer

Red wine-poached monkfish with corn, girolles and black garlic

Red wine-poached monkfish with corn, girolles and black garlic

by Tom Anglesea

Wood pigeon breast with salsa verde and black pudding beignets

Sous vide wood pigeon with salsa verde and black pudding beignets

by Will Holland

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

Sous vide Cuban pulled pork with mango and pineapple salsa

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

by Louise Robinson

Cheesy beany pie

Cheesy bean pie

by Dominic Chapman

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

Confit pollock with cauliflower, cockles and Parmesan

Confit pollock with cauliflower, cockles and Parmesan

by Nigel Mendham

Harissa black bean ragout with butternut squash

Harissa black bean ragout with butternut squash

by Sabrina Ghayour

Sweet potato gnocchi with tomato sauce

Sweet potato gnocchi with tomato sauce

by Shaun Rankin

Sea bass with soy sauce meringue, pak choi and cauliflower

Sea bass with soy sauce meringue, pak choi and cauliflower

by Matt Gillan

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

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

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

by Joey O'Hare

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

Mushroom and brie-stuffed Yorkshire puddings

Mushroom and brie-stuffed Yorkshire puddings

by Becca Pusey

Organic barbecue beer can chicken, summer beans and garlic bread

Organic barbecue beer can chicken, summer beans and garlic bread

by Lisa Goodwin-Allen

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

Chicken tikka wraps

Chicken tikka wraps

by Alfred Prasad

One-pot roast chicken with chorizo

One-pot roast chicken with chorizo

by Nathan Outlaw

Icelandic cod, avocado and chorizo

Cod, avocado and chorizo

by Agnar Sverrisson

Cornish skate wing

Sous vide Cornish skate wing

by Michael Wignall

Skate wings with braised leeks and shrimp beurre noisette

Skate wings with braised leeks and shrimp beurre noisette

by Bryn Williams

Creamy green crêpes

Creamy spinach crêpes

by Marcello Tully

Crispy fish fingers in lemonade batter

Fish fingers in lemonade batter

by Shaun Rankin

Chicken-fried chicken with pickled cucumber and peanut soy

Chicken-fried chicken with pickled cucumber and peanut soy

by Scott Hallsworth

Tagliatelle with confit fennel, chilli and egg yolk

Tagliatelle with confit fennel, chilli and egg yolk

by Henry Freestone

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

Crayfish and beansprout summer rolls

Crayfish and beansprout summer rolls

by Victoria Glass

Ox cheek, Meantime London Porter and onion cottage pie

Ox cheek, porter and onion cottage pie

by Adam Byatt

Slow roasted Croatian lamb, smoked aubergines, grilled Swiss chard

Slow-roasted lamb, smoked aubergines, grilled Swiss chard

by Francesco Mazzei

Pork chop Milanesa

Pork chop Milanesa

by The Kitchen with Great British Chefs

Lamb kleftiko

by Food Urchin

Mackerel, avocado, broccoli and cashew salad

Mackerel with avocado, broccoli and cashew salad

by Chantelle Nicholson

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

Whiting with melting herb crust

Whiting with melting herb crust

by Galton Blackiston

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

Welsh Lamb shepherd’s pie with Duddleswell cheese

Shepherd’s pie with Duddleswell cheese

by Andrew MacKenzie

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

Sea Bream en papillote

Sea bream en papillote

by Food Urchin

Assiette of Lune Valley lamb with garlic purée

Assiette of lamb with garlic purée

by William Drabble

Roast cauliflower salad with orange

Spiced roasted cauliflower and orange salad

by Victoria Glass

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

Beef braised in red wine with Provençal vegetables

Beef braised in red wine with Provençal vegetables

by Geoffrey Smeddle

Veal kidneys with a Roquefort and walnut butter

Veal kidneys with a Roquefort and walnut butter

by Henry Harris

Turnip and clam orecchiette

Turnip and clam orecchiette

by Anna Tobias

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

Lemongrass tofu banh mi

Lemongrass tofu bánh mì

by Helen Graves

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

Pan-roasted cod with asparagus and pea risotto

Pan-roasted cod loin with pea and asparagus risotto

by Louise Robinson

Pot-roast spiced shoulder of lamb with chorizo and pearl barley

Pot-roast spiced shoulder of lamb with chorizo and pearl barley

by Geoffrey Smeddle

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

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

Swede, onion and cheese pie

Swede, onion and cheese pie

by Anna Tobias

Butter-steamed lemon sole, English garden pesto, asparagus and pea salad

Butter-steamed lemon sole, English garden pesto, asparagus and pea salad

by Paul Foster

Tagine of lamb, couscous, preserved lemon and harissa

Tagine of lamb, couscous, preserved lemon and harissa

by Galvin brothers

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)

Citrus chicken curry

Citrus chicken curry

by Michael Caines

Steak and kidney pudding

Steak and kidney pudding

by Shay Cooper

Nasi goreng recipe

by Shu Han Lee

Turkey, chestnut and sage burgers

Turkey, chestnut and sage burgers

by Marcus Wareing

Cod popcorn with cucumber and potato salad

Cod popcorn with cucumber and potato salad

by Luke Tipping

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

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

Sweet leek and mushroom open-topped pie

Sweet leek and mushroom open-topped pie

by Anna Jones

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

Brown shrimp Kaygana, preserved lemon hollandaise, çemen crumbs, chives and sheep’s cheese

Brown shrimp Kaygana, preserved lemon hollandaise, çemen crumbs, spring onion and sheep's cheese

by Selin Kiazim

Chilli chicken pasta with red pesto sauce

Chilli chicken pasta with red pesto sauce

by Paul Ainsworth

Artichoke orzotto with toasted pine nuts

Artichoke orzotto with toasted pine nuts

by The Kitchen with Great British Chefs

Quorn and sweet potato curry

Quorn and sweet potato curry

by Karen Burns-Booth

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

Bird in a basket

Marinated chicken and coleslaw

by Andy McLeish

Mediterranean cod with vegetables

Mediterranean cod with vegetables

by Karen Burns-Booth

Spatchcock pigeon on bruschetta with cavolo nero, pancetta and porcini mushrooms

Spatchcock pigeon on bruschetta with cavolo nero, pancetta and cep mushrooms

by Theo Randall

Pot-roasted pheasant with boulangere potatoes and red cabbage

Roasted pheasant with boulangère potatoes and red cabbage

by Galvin brothers

Cod with coco beans and tomato confit

Sous vide cod with coco beans and tomato confit

by Daniel Galmiche

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

Leek, cheese and potato soup

Leek, cheese and potato soup

by Jane Blackmore

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

Sea trout with asparagus, peas and caviar

Sea trout with asparagus, peas and caviar

by Matthew Tomkinson

Jamaican Rundown with cassava dumplings

Jamaican Rundown with cassava dumplings

by Keshia Sakarah

Low-calorie smoky chilli with vegetables and beans

Low-calorie smoky chilli with vegetables and beans

by Karen Burns-Booth

Moroccan cauliflower couscous recipe

Moroccan cauliflower couscous

by Karen Burns-Booth

Sous vide rib-eye steak cooked in Café de Paris butter

Sous vide rib-eye steak cooked in Café de Paris butter

by Luke Holder

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

Steamed brill with mussels, Jersey Royals, monk's beard and preserved lemon

Steamed brill with mussels, Jersey Royals, monk's beard and preserved lemon

by Mark Kempson

Pasta with ceps and boudin blanc

Pasta with ceps and boudin blanc

by Stephen Crane

Roast grouse with game chips

Roast grouse with game chips

by The Jugged Hare

Mixed sushi bento box

Yuzu chicken and sushi bento box

by Louise Robinson

Yoghurt-marinated grilled chicken skewers with jewelled bulgur wheat salad

Chicken kebab 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

Cock a leekie soup

Cock a leekie soup

by Graeme Taylor

Pan-fried sea bass fillet and mousseline raviolo, steamed lettuce and cucumber

Pan-fried sea bass fillet and mousseline raviolo, steamed lettuce and cucumber

by Will Holland

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

Roast turkey crown with apricot, pistachio and Saint Agur stuffing

Roast turkey crown with apricot, pistachio and Saint Agur stuffing

by Raymond Blanc (for Saint Agur)

Roasted carrot and chickpea salad

Roasted carrot and chickpea salad

by Becca Pusey

Cauliflower crust pizza

Cauliflower crust pizza with chicken and spinach

by Adam Gray

Summer marinated spatchcock chicken

Summer marinated spatchcock chicken

by Adam Gray

Tomato and courgette khorasan galette

Tomato and courgette khorasan galette

by The Kitchen with Great British Chefs

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

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

by Luke Holder

Grilled rack of lamb with crushed Jersey Royals and anchovy butter

Grilled rack of lamb with crushed Jersey Royals and anchovy butter

by Dominic Chapman

Veggie Wellington

Veggie Wellington

by Andy Waters

Gammon, leek and mustard pasta bake

Gammon, leek and mustard pasta bake

by Shaun Hill

Hake with courgettes, Provençal mussel sauce and crispy breadcrumbs

Hake with courgettes, Provençal mussel sauce and crispy breadcrumbs

by Matthew Tomkinson

Gluten-free lean beef lasagne

Gluten-free lean beef lasagne

by Adam Gray

Cauliflower "rice" biryani recipe

Cauliflower 'rice' biryani

by Monica Shaw

Turkey, Stilton, chicory and walnut salad

Turkey, Stilton, chicory and walnut salad

by Dominic Chapman

Kedgeree with boiled eggs

Kedgeree with boiled eggs

by Nathan Outlaw

Steamed cod with curried mussels and carrots

Steamed cod with curried mussels and carrots

by Steve Groves

Butternut squash with makhani sauce, fresh paneer and hazelnut crumb

Butternut squash with makhani sauce, fresh paneer and hazelnut crumb

by Will Bowlby

Pheasant ballotine with sage bread sauce

Pheasant ballotine with sage bread sauce

by Stosie Madi

Croque madame

by Nancy Anne Harbord

Pork loin and black pudding Wellington with Grandpa’s cabbage

Pork loin and black pudding Wellington with Grandpa’s cabbage

by Emily Watkins

Tamarind Duck Recipe

Tamarind duck with fried cauliflower

by Steve Drake

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

Bol renversé – egg, chicken and pak choi rice bowl

by Selina Periampillai

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

Cod with pork belly, purple sprouting broccoli and lemon butter sauce

Cod with pork belly, purple sprouting broccoli and lemon butter sauce

by Matthew Tomkinson

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

Whole wheat penne with kale, chilli, garlic and pecorino

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

by Valeria Necchio

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

Keralan prawn curry

Kerala prawn curry

by Nisha Thomas

Bara chirashi

by Masaki Sugisaki

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

Pork belly, kimchi, smoked tofu, shiitake, peanuts

Pork belly, kimchi, smoked tofu, shiitake, peanuts

by Peter Gordon

Aji de gallina

by Rosana McPhee

Fillet of Alaska salmon, aubergine, kumquat, Greek yoghurt

Fillet of salmon, aubergine, kumquat, Greek yoghurt

by Daniel Galmiche

Braised beef with salsa verde and pickled walnuts

Braised beef with salsa verde and pickled walnuts

by Charlie Hibbert

Cod with spring vegetables

Cod with spring vegetables

by Jeremy Lee

Aberdeen Angus rib eye, mushroom purée and beef tea

Aberdeen Angus rib-eye, mushroom purée and beef tea

by Kevin Mangeolles

Warm Irish salad with sirloin steak and shamrock greens

Warm Irish salad with sirloin steak and shamrock greens

by Rachel Walker

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

Braised veal shank with risotto Milanese

Braised veal shank with risotto Milanese

by Luke Holder

Malabar prawn curry

Malabar prawn curry

by Peter Joseph

Dark spiced venison beetroot curry

Dark spiced venison beetroot curry

by Sumayya Usmani

Lobster with chickpea and coriander sauce

Lobster with chickpea and coriander sauce

by Shaun Hill

Loin of venison with broccoli and stilton purée and red wine sauce

Loin of venison with broccoli and stilton purée and red wine sauce

by Josh Eggleton

Wood pigeon salad with raspberry balsamic reduction

Wood pigeon salad with raspberry balsamic reduction

by Rachel Phipps

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

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

Poached chicken with comté cheese gnocchi, griolle mushrooms and sauce vin jaune

Sous vide chicken crown with Comté cheese gnocchi, girolle mushrooms and sauce Vin Jaune

by Martin Wishart

Puy lentil bolognese

Puy lentil Bolognese

by The Kitchen with Great British Chefs

Mchuzi wa Samaki (Tanzanian coconut fish curry)

Mchuzi wa samaki (Tanzanian coconut fish curry)

by The Kitchen with Great British Chefs

Fillet of sea bass 'au Pistou'

Fillet of sea bass 'au Pistou'

by Galvin brothers

Wild rice nasi goreng

Wild rice nasi goreng

by Joey O'Hare

Halloumi-stuffed falafels

Halloumi-stuffed falafels

by Sally Abé

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

Lamb with pearl barley, root vegetables and port gravy

Lamb with pearl barley, root vegetables and port gravy

by Food Urchin

Mousseline of grouse with pearl barley, savoy cabbage, pancetta and red wine

Mousseline of grouse with pearl barley, savoy cabbage, pancetta and red wine

by Phil Howard

Pithivier of chicken, squash and sage

Pithivier of chicken, squash and sage

by Sally Abé

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

Crispy pork belly and pumpkin mash dusted with black sesame

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

by Rosana McPhee

Smoked lamb rack with artichokes and romesco sauce

Smoked lamb rack with artichokes and romesco sauce

by Vincenzo Raffone

Spaghetti with mussels

Spaghetti with mussels

by Rachel Phipps

Sweet and sour whole prawns

Sweet and sour prawns

by Jeremy Pang

Steamed duck leg with glazed carrots, lemon and turnip

Steamed duck leg with glazed carrots, lemon and turnip

by Matt Gillan

Pulled oxford sandy & black pork with apple and smoked bacon

Pulled pork buns with apple and smoked bacon

by Matt Weedon

Thai-style haddock in a bag

Thai-style haddock en papillote

by Shaun Rankin

Halusky (garlic butter noodles with cabbage)

Garlic butter noodles with cabbage

by Becca Pusey

Lentil, roast butternut squash and fennel salad

Lentil, roast butternut squash and fennel salad

by Louise Robinson

Salted pork neck, dried berries, wild mushrooms and wild garlic

Salted pork neck, dried berries, wild mushrooms and wild garlic

by Christoffer Hruskova

Comté chicken

by The Kitchen with Great British Chefs

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

Beer and barley glazed pichana steak

Beer and barley glazed picanha steak

by Paul Welburn

Hotch potch - lamb and vegetable summer soup

Hotch potch - lamb and vegetable summer soup

by Graeme Taylor

Braised duck leg, braised red cabbage, green peppercorn sauce, caramelised apples

Braised duck leg, braised red cabbage, green peppercorn sauce, caramelised apples

by Andy Waters

Smoked burrata with golden beetroot, grains and pickled greengages

Smoked burrata with golden beetroot, grains and pickled greengages

by Anna Hansen

Smoked haddock baked with Parmesan and peas

Smoked haddock baked with Parmesan and peas

by Henry Harris

Cheddar and beer 'stovies'

Cheddar and beer 'stovies'

by Victoria Glass

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

Roast cod with lemon beurre blanc and winter ratatouille

Roast cod with lemon beurre blanc and winter ratatouille

by Galton Blackiston

Steamed haddock with saffron mash and gremolada

Steamed haddock with saffron mash and gremolada

by Jeremy Lee

Baked hake with summer vegetables and dill oil

Baked hake with summer vegetables and dill oil

by Adam Simmonds

Spinach and chickpea curry

Spinach and chickpea curry

by Victoria Glass

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

BBQ marinated chicken thighs

Barbecue marinated chicken thighs

by Selina Periampillai

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

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

by Mark Jordan

Japchae Korean Noodles

by Louise Robinson

Crispy Vietnamese pancakes

Bánh xèo – crispy Vietnamese pancakes

by Thuy Pham, The Little Viet Kitchen

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

Turkey and black pudding ballotine with smoked bacon jam, onions, walnut crumble and pickled cranberries

Turkey and black pudding ballotine with smoked bacon jam, onions, walnut crumble and pickled cranberries

by James Cochran

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

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

Chorizo-stuffed squid

Chorizo-stuffed squid

by Helen Graves

Mussel pulao

by Peter Joseph

Portuguese African rice

Portuguese African rice

by Casa do Frango

Tempura tofu steak burgers with coriander pesto

Tempura tofu steak burgers with coriander pesto

by Nancy Anne Harbord

'Resurrection' – lamb Wellington

Lamb Wellington with chicken mousse, Parma ham and spinach

by Andrew Sheridan

Baja fish tacos with cucumber and pistachio guacamole

Baja fish tacos with cucumber and pistachio guacamole

by Santiago Lastra

Red cooked beef noodles

Chinese red-cooked beef with noodles

by Shu Han Lee

Pollock with kombu seaweed, sweetcorn and grapefruit

Sous vide pollock with kombu seaweed, sweetcorn and grapefruit

by Adam Stokes

Courgette, spelt and cumin fritters, courgette, parsley and cashew salad

Courgette, spelt and cumin fritters, courgette, parsley and cashew salad

by Chantelle Nicholson

Duck breast with aromatic polenta fries and orange vinaigrette

Duck breast with aromatic polenta fries and orange vinaigrette

by Pascal Aussignac

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

Beef and blue cheese with broccoli and smoked pomme anna

Sous vide beef rump with blue cheese, broccoli and smoked pommes anna

by Ollie Moore

Chilean sea bass with Champagne yuzu-miso sauce

Chilean sea bass with Champagne and yuzu miso sauce

by Hideki Hiwatashi

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

Pot-roasted partridge with grapes, gnocchi and mushrooms

Pot-roasted partridge with grapes, gnocchi and mushrooms

by Paul Welburn

Braised beef shin with pumpkin seed and barley risotto

Braised beef shin with pumpkin seed and barley porridge

by Alyn Williams

Sous vide Sicilian lemon and mint lamb shanks

Sous vide lamb shanks with Sicilian lemon and mint

by Rosana McPhee

Red butternut squash curry with mushrooms and spinach

Red butternut squash curry with mushrooms and spinach

by Peter Gordon

Cheesy chicken casserole

Cheesy chicken casserole

by Shaun Hill

Suya

by Helen Graves

Roast partridge with seasonal vegetables and tarragon jus

Roast partridge with seasonal vegetables and tarragon jus

by Mark Dodson

Buttered basil linguine with tomato and chilli sauce and cheddar sauce

Buttered basil linguine with tomato and chilli sauce and cheddar sauce

by Galton Blackiston

Turkey meatballs with pepper sauce

Turkey meatballs with pepper sauce

by Andy Waters

Crab claw and bisque pasta

Crab claw and bisque pasta

by Pascal Aussignac

Crispy pomegranate-glazed lamb breast with yoghurt

Crispy pomegranate-glazed lamb breast with yoghurt

by Selin Kiazim

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

Shoulder shanks of Welsh Lamb with braised chorizo and butter beans

Shoulder shanks of lamb with braised chorizo and butter beans

by Shaun Hill

Skrei with chicken skin crumb and onion puree

Skrei with chicken skin crumb and onion purée

by Simon Hulstone

AAA

Pan-fried sea bass with lemon verbena

by Alfred Prasad

Black garlic, liquorice and macadamia crusted Alaska salmon with tomatillo salsa

Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa

by Anna Hansen

Pork cheeks with polenta

Pork cheeks with polenta

by Food Urchin

Roast pheasant breast with parsnip purée, parkin and pickled brambles

Pan-fried pheasant breast with parsnip purée, parkin and pickled brambles

by James Mackenzie

Minestrone soup with courgettes

Minestrone soup with courgettes

by Shaun Rankin

Rabbit cacciatore

Rabbit cacciatore

by Francesco Mazzei

Cod in aioli sauce

Cod in aioli sauce

by Pascal Aussignac

Roast wood pigeon, chicory, rhubarb

Roast wood pigeon, chicory, rhubarb

by Robin Gill

Brill, English peas, heirloom tomatoes, farfalle

Brill, English peas, heirloom tomatoes, farfalle

by Luke Holder

Korean beef bulgogi

Korean beef bulgogi

by Victoria Glass

Bengali style chicken rezala korma with cashew and poppy seeds

Bengali-style chicken rezala korma with cashew and poppy seeds

by Sumayya Usmani

Sausage and lentil casserole

Sausage and lentil casserole

by Geoffrey Smeddle

Sri Lankan young jackfruit curry

Sri Lankan young jackfruit curry

by Kolamba, Soho

Sea bass, mussel and white wine curry

Sea bass, mussel and white wine curry

by Sameer Taneja

Rack of lamb with shony seaweed crust, aubergine byaldi and confit peppers

Rack of lamb with shony seaweed crust, aubergine byaldi and confit peppers

by Andrew MacKenzie

Le Gruyère AOP reserve Caesar salad

Le Gruyère AOP reserve Caesar salad

by Nancy Anne Harbord

Baked salmon with tomato, mushroom and mascarpone sauce

Baked salmon with tomato, mushroom and mascarpone sauce

by Ren Behan

Haddock baked in spiced yoghurt

Haddock baked in spiced yoghurt

by Helen Graves

Tomato cobbler

by Georgina Fuggle

Potage of mussels and salt cod with Whitby crab croutes

Potage of mussels and salt cod with Whitby crab croutes

by Frances Atkins

Cuttlefish stew with white beans and 'nduja

Cuttlefish stew with white beans and 'nduja

by Matt Beardmore

Chicken with rice, sherry and sweety drop peppers

Chicken with rice, sherry and sweety drop peppers

by Food Urchin

Best end of lamb with spicy potato cake and Rogan Josh sauce

Best end of lamb with spicy potato cake and rogan josh sauce

by Dayashankar Sharma

Steamed haddock with blood orange and basil hollandaise

Steamed haddock with blood orange and basil hollandaise

by Paul Welburn

Southern fried chicken

Southern fried chicken

by Shaun Hill

Tromboncino squash with mozzarella, fermented chilli and tomato

Tromboncino squash with mozzarella, fermented chilli and tomato

by Alan Stewart

Ravioli of duck, seared langoustine tails and sherry veal jus

Ravioli of duck, seared langoustine tails and sherry veal jus

by Mark Jordan

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

Sweet chilli chicken with garlic, lemon and coriander

Sweet chilli chicken with garlic, lemon and coriander

by Shaun Rankin

Crab, cheddar and chive omelette

Crab, cheddar and chive omelette

by Nathan Outlaw

Prawn nigiri, Japanese omelette and pork meatball bento box

Prawn nigiri, Japanese omelette and pork meatball bento box

by Louise Robinson

Crab risotto with crème fraîche and chives

Crab risotto with crème fraîche and chives

by Simon Hulstone

Kopytka (Polish dumplings) with bacon and mushrooms

Kopytka (Polish gnocchi) with bacon and mushrooms

by Ren Behan

Roast lamb rump with sweetbread, shoulder, courgette and tomato

Roast lamb rump with sweetbread, shoulder, courgette and tomato

by Galvin brothers

Ultimate Christmas leftovers sandwich

Ultimate Christmas leftovers sandwich

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

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

'Spirafrizzata' - spiralizer frittata

'Spirafrizzata' – spiralizer frittata

by Food Urchin

Chorizo, Iberian ham and tarragon linguini

Chorizo, Iberico ham and tarragon linguine

by Dominic Chapman

Leftover turkey biryani recipe

Leftover turkey biryani

by Hari Ghotra

Sausage and baked bean casserole

Sausage and baked bean casserole

by Alyn Williams

Bunny chow

by Oliver Denton

Barbecued mackerel with celeriac mayonnaise

Barbecued mackerel with celeriac mayonnaise

by Paul Ainsworth

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

Barbecued lamb leg with courgettes, peas, broad beans, kohlrabi and fennel

Barbecued lamb leg with courgettes, peas, broad beans, kohlrabi and fennel

by Steve Horrell

Quail in the woods

Quail in the woods

by Colin McGurran

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

Roast wood pigeon with black pudding and baby beets

Roast wood pigeon with black pudding and baby beets

by Matt Worswick

Lamb neck fillet with smoky mashed potatoes

Lamb neck fillet with smoky mashed potatoes

by Emily Watkins

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

Sea bass with seaweed dumplings, clementine and lemon foam

by Paul Welburn

Potato and celeriac spider with bacon and egg mayonnaise

Potato and celeriac spider with bacon and egg mayonnaise

by Galton Blackiston

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

Spicy pulled chicken and slaw mini tacos

Spicy pulled chicken and slaw mini 'tacos'

by Anjum Anand

Whole whiting with crab sauce and Jerusalem artichokes

Whole whiting with crab sauce and Jerusalem artichokes

by Nathan Outlaw

Crab ravioli with crab sauce

Crab ravioli with crab sauce

by Dominic Chapman

Pork belly Marbella

Pork belly Marbella

by The Kitchen with Great British Chefs

Duck breast with lavender, beetroot and sweet potato

Duck breast with lavender, beetroot and sweet potato

by James Sommerin

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

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

Dong bo ro – dark soy braised pork belly

Dong bo ro – dark soy-braised pork belly

by Jeremy Pang

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

Venison with butternut squash, Parmesan and truffle

Venison with butternut squash, Parmesan and truffle

by Richard Davies

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

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

Partridge with Swiss chard, chanterelles, quince and chestnuts

Partridge with Swiss chard, girolles, quince and chestnuts

by Geoffrey Smeddle

Cod with textures of broccoli, oyster mayonnaise and gnocchi

Cod with textures of broccoli, oyster mayonnaise and gnocchi

by Kerth Gumbs

Salmon and haddock fish cakes with tomato mayo

Salmon and haddock fish cakes with tomato mayo

by Adam Gray

Sous Vide Lobster with sauce Choron

Sous vide lobster with sauce Choron

by Galton Blackiston

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

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

Low calorie fish and leek pie

Low calorie fish and leek pie

by Karen Burns-Booth

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

Garlic chilli prawns with carrot and courgette noodles

Garlic chilli prawns with carrot and courgette noodles

by Monica Shaw

Lobster, triple-cooked chips and Béarnaise sauce

Lobster, triple-cooked chips and Béarnaise sauce

by Shaun Rankin

Chettinad chicken curry

Chettinad chicken curry

by Alfred Prasad

Smoked salmon and leek quiche

Smoked salmon and leek quiche

by Steven Doherty

Braised stuffed lamb hearts

Braised stuffed lamb hearts

by Food Urchin

Sweet potato, ginger and spring onion soup

Sweet potato, ginger and spring onion soup

by The Kitchen with Great British Chefs

Lobster and caviar gratin served in the shell

Lobster and caviar gratin served in the shell

by Will Holland

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

Turkey and butternut squash ravioli

Turkey and butternut squash ravioli

by Dominic Chapman

Chicken with black garlic, mushrooms and asparagus

Chicken with black garlic, mushrooms and asparagus

by Steven Smith

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

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

Sri Lankan green mango curry

Sri Lankan green mango curry

by Kolamba, Soho

Tricolore penne with cauliflower, cheese and hazelnuts

Tricolore penne and cauliflower cheese with hazelnuts

by Karen Burns-Booth

Fillet of brill in lobster sauce

Fillet of brill in lobster sauce

by Simon Hulstone

Alaska black cod with pea shoots, mint and Thai dressing

Black cod with pea shoots, mint and Thai dressing

by Andy Waters

Steak teriyaki and miso aubergine bento box

Simple steak teriyaki and miso aubergine bento box

by Louise Robinson

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

Rolled breast of lamb

Rolled breast of lamb

by James Ramsden

Beetroot tart Tatin

Beetroot tarte Tatin

by The Kitchen with Great British Chefs

Honey-roasted breast of duck with griottine cherries

Honey-roasted breast of duck with griottine cherries

by Mark Jordan

Picadillo

by The Kitchen with Great British Chefs

Salmon en papillote

Salmon en papillote

by Josh Eggleton

Quorn Mexican lasagne

Quorn Mexican lasagne

by Helen Jessup

Chicken katsu curry

Chicken katsu curry

by Sally Abé

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

Macaroni cheese with pear, walnuts and chicory

Macaroni cheese with pear, walnuts and chicory

by Matt Cheal

Pot-roast partridge with chorizo, Jerusalem artichoke and wild mushroom stew

Pot-roast partridge with chorizo, Jerusalem artichoke and wild mushroom stew

by Kuba Winkowski

Ultimate vegan Christmas sandwich

Ultimate vegan Christmas sandwich

by The Kitchen with Great British Chefs

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

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

by Marcus Wareing

Venison loin and bolognese

Venison loin and bolognese

by Simon Haigh

Cod and mackerel burgers

Cod and mackerel burgers

by Food Urchin

Chilli garlic crab claws

Chilli garlic crab claws

by Helen Graves

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

Harissa lamb burger

Lamb and harissa burgers

by The Kitchen with Great British Chefs

Best end of pork with fennel and apple

Best end of pork with fennel and apple

by Marcus Wareing

Indian potato cakes

Indian potato cakes

by Alfred Prasad

Barbcued hispi cabbage with miso butter and goma dressing

Barbecued hispi cabbage with miso butter and goma dressing

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

Fennel sausage ragu with 'nduja

Fennel sausage ragù with 'nduja

by Dean Parker

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

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-fried hake with white beans, kale and a sesame and soy dressing

Pan-fried hake with mushrooms, beans, kale and sesame dressing

by Food Urchin

Rose veal with buttered morels, white asparagus, wild garlic and truffle

Rose veal with buttered morels, white asparagus, wild garlic and truffle

by Mark Kempson

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

Green Tabasco and coriander butter roasted poussin

Green Tabasco and coriander butter roasted poussin

by Louise Robinson

Slow Cooked Lamb Shoulder Recipe

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

by Tom Aikens

Thai chicken soup

Thai chicken soup

by Andy Waters

Poached salmon with watercress

Poached salmon with watercress

by Tom Aikens

Bangladeshi fish curry with daikon

Bangladeshi fish curry with daikon

by Dina Begum

Cod with bouillabaisse sauce

Cod with bouillabaisse sauce

by Stephen Crane

Tarte flambée au Munster

Tarte flambée au Munster

by Rosana McPhee

Couscous tfaya

by Nargisse Benkabbou

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

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

Spicy tilapia curry

Spicy tilapia curry

by Manjiri Chitnis

Cheesy chard stem gratin served with mustard-dressed chard greens

Cheesy chard stem gratin served with mustard-dressed chard greens

by Victoria Glass

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

Classic jugged hare

Classic jugged hare

by The Jugged Hare

Curried parsnip and pear soup with mini bhajis

Curried parsnip and pear soup with mini bhajis

by Luke Tipping

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

Pigeon de Bresse baked in a salt pastry crust

Pigeon de Bresse baked in a salt pastry crust

by Raymond Blanc

Low-fat fish stew

Low-fat fish stew

by Adam Gray

Lamb shanks with tomato and rosemary

Lamb shanks with tomato and rosemary

by Martin Wishart

Fish and chips with tartare sauce

Fish and chips with tartare sauce

by Nathan Outlaw

Sweet pea and toffee soup with hog’s pudding fritter

Sweet pea and toffee soup with hog’s pudding fritter

by Simon Hulstone

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

Fried pheasant

by The Jugged Hare

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

Beetroot and beet tops barley pilaf

Beetroot and beet tops pearl barley pilaf

by Victoria Glass

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

Lancashire cheese, spiced pear and kale pithivier

Farmhouse Lancashire cheese, spiced pear and kale pithivier

by James Mackenzie

Ratatouille Recipe

by Galton Blackiston

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

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

by Rosana McPhee

Roast duck with redcurrants, nasturtium and radicchio

Roast duck with redcurrants, nasturtium and radicchio

by Scott Smith

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

Tagliatelle with almond and tomato sauce

Tagliatelle with almond and tomato sauce

by Rachel Phipps

Pea risotto and cottage cheese

Pea risotto and cottage cheese

by Alyn Williams

Cod with chorizo and white beans

Cod with chorizo and white beans

by Adam Bennett

Wild garlic and morel risotto

Wild garlic and morel risotto

by Luke Holder

Minced turkey pie recipe

Minced turkey pie

by Rosana McPhee

Grilled rib-eye with watercress purée

Grilled rib-eye with watercress purée

by Richard Corrigan

Lamb shoulder braised in vinegar and anchovies

Lamb shoulder braised in vinegar and anchovies

by Anna Tobias

Chicken and watercress risotto

Chicken and watercress risotto

by Adam Gray

Winter beef braise with redcurrant port sauce

Winter slow cooker beef braise with redcurrant port sauce

by Karen Burns-Booth

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

Paella

by Sally Abé

Pea pesto with wholewheat penne rigate

Pea pesto with whole wheat penne rigate

by Rachel Phipps

Veal fillet with girolles, apricots and truffle sauce

Veal fillet with girolles, apricots and truffle sauce

by Russell Bateman

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

Roast pork belly with pineapple and satay sauce

Roast pork belly with pineapple and satay sauce

by Colin McGurran

Norwegian fiskesuppe

Norwegian fiskesuppe

by Rachel Phipps

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 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

Braised gem lettuce with Jersey Royals

Braised gem lettuce with Jersey Royals

by Anna Tobias

Spelt with kale, pulled beef and pomegranate seeds

Spelt with kale, pulled beef and pomegranate seeds

by Regula Ysewijn

Lemon and fennel slow cooked pork shoulder with roast potatoes

Slow-cooked lemon and fennel pork shoulder with roast potatoes

by Emily Watkins

Seasonal vegetarian risotto

Seasonal vegetarian risotto

by Pierre Koffmann

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

Chestnut pasta

by Monica Shaw

Chicken and mushroom pie with cheddar shortcrust pastry

Chicken and mushroom pie with cheddar shortcrust pastry

by Nathan Outlaw

Chilli roast cauliflower

Chilli roast cauliflower

by Selin Kiazim

Halloumi pasta with lemon and mint

Halloumi pasta with lemon and mint

by Leyla Kazim

Sri Lankan pork belly curry

Sri Lankan pork belly curry

by Kolamba, Soho

Tomato and vegetable risotto faces

Tomato and barley risotto faces

by Andrew MacKenzie

Albondigas - Smokey Mexican meatbals

Albóndigas Mexicanas – smoky Mexican meatballs

by The Kitchen with Great British Chefs

Baked potatoes with crab and walnuts

Baked potatoes with crab and walnuts

by Andy Waters

Heathcotes' steak au Poivre

Heathcotes' steak au Poivre

by Paul Heathcote

Partridge with pears and Christmas stuffing

Partridge with pears and Christmas stuffing

by Galton Blackiston

Glamorgan sausages

Glamorgan sausages

by John Torode

Potato pavé with goat’s curd, pumpkin and crispy sage

Potato pavé with goat’s curd, pumpkin and crispy sage

by Charlie Hibbert

Seared black bream recipe

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

by Vivek Singh

Best-end of lamb, ‘Provençale herbs’

Best-end of lamb, ‘Provençale herbs’

by Paul Heathcote

Cod and chips

Battered cod and chips

by Josh Eggleton

Ravioli, polenta, artichoke and truffle

Polenta ravioli, artichoke and truffle

by Luke Holder

Fallow deer, pumpkin, passion fruit and smoked grand veneur

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

by Claude Bosi

Cauliflower and Egg Scramble (Pan Monlar Kyet U Kyaw)

Pan monlar kyet u kyaw – Burmese cauliflower and egg scramble

by MiMi Aye

Roast saddle of red deer with pickling sauce

Roast saddle of red deer with pickling sauce

by Vivek Singh

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

Thai beef salad

Thai beef salad

by Andrew MacKenzie

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

Mushroom shorba with Piccolo tomato chutney

Mushroom shorba with Piccolo tomato chutney

by Food Urchin

Chicken breast with lentils a la Française

Chicken breast with lentils a la Française

by Michael Caines

Quick vegetable curry

Quick vegetable curry

by Paul Heathcote

Brown butter, lemon and walnut pasta

Brown butter, lemon and walnut pasta

by Pollyanna Coupland

Pork, apricot and coconut curry

Pork chop, apricot and coconut curry

by The Kitchen with Great British Chefs

Fish curry

Easy fish curry

by Mark Hix

Sturgeon with caviar, fennel and dill oil

Sturgeon with caviar, fennel and dill oil

by Kuba Winkowski

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

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

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

Chicken and lentil salad

Chicken and lentil salad

by Food Urchin

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

Stuffed cabbage rolls with tomato sauce

by Martin Wishart

Barbecue pork belly

Barbecue sous vide pork belly

by Luke Holder

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

Brill with Fish Fumet and Sea Herbs

Sous vide brill with fish fumet and sea herbs

by Galton Blackiston

Barbecued hassleback butternut with sage salsa verde

Barbecued hasselback butternut squash with sage salsa verde

by The Kitchen with Great British Chefs

One pot Christmas poussin

One-pot Christmas poussin

by Pollyanna Coupland

Braised shaoxing pork belly with greens

Braised shaoxing pork belly with greens

by The Kitchen with Great British Chefs

Beef casserole and celeriac mash

Beef casserole with celeriac mash

by Sally Abé

Old Delhi chicken curry

Old Delhi chicken curry

by Will Bowlby

King prawn Nyonya curry laksa

King prawn Nyonya curry laksa

by Mandy Yin

Roast grouse with braised cabbage, celeriac purée and sauce Albert

Roast grouse with braised cabbage, celeriac purée and sauce Albert

by Martin Wishart

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

Georgian-style grilled pork with cherry and dill sauce

Georgian-style grilled pork with cherry and dill sauce

by Helen Graves

Bream with galangal broth

Bream with galangal broth

by Alan Murchison

Low-calorie turkey curry

Low-calorie turkey curry

by Karen Burns-Booth

Vietnamese seafood and cucumber stir-fry

Vietnamese seafood and cucumber stir-fry

by Food Urchin

Warm Jersey Royals salad, spring onions and aioli

Warm Jersey Royals salad, spring onions and aioli

by Dominic Chapman

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

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

Roast chicken with root vegetable and chickpea salad

Roast chicken with root vegetable and chickpea salad

by Irini Tzortzoglou

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

Braised pheasant with sloe gin and chestnuts

Braised pheasant with sloe gin and chestnuts

by Louise Robinson

Quick stir-fried Mongolian lamb curry

Quick stir-fried Mongolian lamb curry

by Karen Burns-Booth

Beef rendang

by Richard Turner

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

Rabbit with apple, cider and tarragon

Rabbit casserole with apple, cider and tarragon

by Louise Robinson

Vegetarian sushi bowl recipe

Vegetarian sushi bowl

by Georgina Fuggle

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

Fennel-smoked Alaska black cod with warm bean salad

Fennel-smoked black cod with warm bean salad

by Daniel Galmiche

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

Beehive fish and chips, mushy peas, tartare sauce

Beehive fish and chips, mushy peas, tartare sauce

by Dominic Chapman

Poulet à la moutarde – chicken with mustard

Poulet à la moutarde – chicken in mustard sauce

by The Kitchen with Great British Chefs

Leafy celery, Devon Blue, roasted squash and pickled walnuts

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

by Joe Fox

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

Warm egg salad with wild asparagus, olive and chilli

Warm egg salad with wild asparagus, olive and chilli

by Francesco Mazzei

Teriyaki prawns with rice noodles and wakame salad

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

by Victoria Glass

Freekeh, cumin-roast artichoke, grilled corn and pomegranate

Freekeh, cumin-roast artichoke, grilled corn and pomegranate

by Peter Gordon

Green masala prawn biryani

Green masala prawn biryani

by Sumayya Usmani

Braised and roasted whole duck

Braised and roasted whole duck

by Marcus Wareing

Chicken yakitori

Chicken yakitori

by Helen Graves

Jollof rice with kelewele

Jollof rice with kelewele

by Lerato Umah-Shaylor

Venison with roasted root vegetables and a red wine sauce

Venison with roasted root vegetables and a red wine sauce

by Tom Kitchin

Scotch broth

by Richard Corrigan

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

Quorn rendang curry

Quorn rendang curry

by Deena Kakaya

Madras and apricot beef hotpot

Madras and apricot beef hotpot

by Karen Burns-Booth

Aloo bhindi bhujiya

Aloo bhindi bhujiya – okra and potatoes

by Peter Joseph

Gammon and leek crumble

Gammon and leek crumble

by Food Urchin

Keralan coconut rice with Travencore vegetables

Kerala coconut rice with vegetables

by Peter Joseph

Curried pork chops with spiced chickpea salad and mint yoghurt

Curried pork chops with spiced chickpea salad and mint yoghurt

by The Kitchen with Great British Chefs

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

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

by Chantelle Nicholson

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

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

Monkfish with peppers, tomatoes and beans

Monkfish with peppers, tomatoes and beans

by Jun Tanaka

British game pie with orange and parsley gremolata

British game pie with orange and parsley gremolata

by Helen Graves

Asparagus, egg and potato salad with tarragon vinaigrette

Asparagus, egg and potato salad with tarragon vinaigrette

by Monica Shaw

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

Smoked chicken and butternut squash risotto

Smoked chicken and butternut squash risotto

by Mark Dodson

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

Alaska salmon, langoustine, pickled vegetables, Granny Smith

Salmon, langoustine, pickled vegetables, Granny Smith

by Nigel Mendham

Salt cod and chorizo casserole

Salt cod and chorizo casserole

by Rosana McPhee

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

Ajowan, turmeric and coriander marinated halibut with mango nam prik

by Anna Hansen

Runner bean and ricotta pie

Runner bean and ricotta pie

by Anna Tobias

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

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

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

Stir-fried rice with seafood and pak choi

Stir-fried rice with seafood and pak choi

by Rosana McPhee

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

Anglo-Indian chicken stew

Anglo-Indian chicken stew

by Alfred Prasad

Rabbit tikka masala

Rabbit tikka masala

by Dominic Chapman

Steamed sea bream with spiced coconut sauce and jasmine rice

Steamed sea bream with spiced coconut sauce and jasmine rice

by Martin Wishart

Pudina chops - spiced minted lamb chops with pickled pumpkin

Pudina chops – spiced minted lamb chops with pickled pumpkin

by Peter Joseph

Pithivier of game, carrot purée and glazed onions

Pithivier of game with carrot purée and glazed onions

by Galvin brothers

Chilled melon and olive oil soup with 'nduja toast and oregano

Chilled melon and olive oil soup with 'nduja toast and oregano

by Steve Groves

Roast picanha with spiced quince

Roast picanha with spiced quince

by Helen Graves

Lamb en croute, courgettes and mint

Lamb en croute, courgettes and mint

by Jun Tanaka

Grilled tuna steak, Asian style red cabbage slaw

Grilled tuna steak, Asian-style red cabbage coleslaw

by Adam Gray

Moqueca de lagosta e mexilhao

Lobster and mussel moqueca

by Marcello Tully

Ostrich steak with wine and mushroom sauce

Ostrich steak with wine and mushroom sauce

by Rosana McPhee

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

Cashew nut hummus with roasted vegetables, a light curry dressing, nut milk and lime

Cashew nut hummus with roasted vegetables, a light curry dressing, nut milk and lime

by Phil Howard

Red Kuri squash and goat's cheese manti

Red Kuri squash and goat's cheese manti

by Neil Campbell

Smoked haddock with crushed potatoes and poached egg

Smoked haddock, poached eggs and crushed potatoes

by Bryn Williams

Slow-cooked chicken and pomegranate pies

Slow-cooked chicken and pomegranate pies

by Rukmini Iyer

Hanger steak with baked bone marrow

Hanger steak with baked bone marrow

by Mark Hix

Barbecued short ribs with coffee ad chipotle rub

Chipotle and coffee barbecued short ribs

by Helen Graves

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

Almond rice and flesh

Almond rice and flesh

by Ashley Palmer-Watts

Crab masala

by Alfred Prasad

Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts

Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts

by Martin Wishart

Tartiflette

by Steve Groves

Cuttlefish with baharat, peas and samphire

Cuttlefish with baharat, peas and samphire

by Selin Kiazim

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

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

Welsh Lamb with cauliflower, chocolate and raisin

Sous vide lamb rump with cauliflower couscous and chocolate jelly

by Richard Davies

Tortiglioni with chicken and lemon sauce

Tortiglioni with chicken and lemon sauce

by Galton Blackiston

Ham hock macaroni cheese

Ham hock macaroni cheese

by Dominic Chapman

Poached turbot with fennel velouté

Poached turbot with fennel velouté

by Galton Blackiston

Beef fillets with braised oxtail and artichokes

Beef fillets with braised oxtail and artichokes

by Nigel Mendham

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

Coconut and peanut Quorn chicken

Coconut and peanut Quorn chicken

by Rosana McPhee

Toulouse sausage with braised lentils

Toulouse sausage with braised lentils

by Dominic Chapman

Missir wot (Ethiopian spiced lentils)

Misir wot (Ethiopian lentil stew)

by The Kitchen with Great British Chefs

Barbecued lamb, smoky aubergine and feta wraps

Barbecued lamb, smoky aubergine and feta wraps

by Helen Graves

Peruvian summer roast chicken

Peruvian summer roast chicken salad

by Victoria Glass

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

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

Barbecued lamb chops with Delica pumpkin and a cumin and mint vinaigrette

Grilled lamb chops with Delica pumpkin and a cumin and mint vinaigrette

by Ben Tish

Steamed mutton and onion suet pudding with crushed swede

Steamed mutton and onion suet pudding with crushed swede

by Adam Gray

Nettle soup with poached egg and pancetta

Nettle soup with poached egg and pancetta

by Charlie Hibbert

Chou farci (stuffed cabbage)

Chou farci – stuffed cabbage

by Pascal Aussignac

Veal with Grana Padano sauce

Veal schnitzel with Grana Padano sauce

by Rosana McPhee

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

Apple and chicory risotto

Apple and chicory risotto

by Russell Brown

Spaghetti and meatballs with mini garlic bites

Spaghetti and meatballs with mini garlic bites

by Dominic Chapman

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

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

Borsch

by Alissa Timoshkina

Bibimbap – mixed rice bowl with beef

Bibimbap – mixed rice bowl with beef

by Judy Joo

Haddock with salt and vinegar mash, frickles and walnut mayonnaise

Haddock with salt and vinegar mash, frickles and walnut mayonnaise

by Pollyanna Coupland

Beef, Stilton and onion pie

Beef, Stilton and onion pie

by Calum Franklin

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

Tomato mac 'n' cheese

by Marcello Tully

Caribbean chicken with corn fritters

Caribbean chicken with sweetcorn fritters

by Karen Burns-Booth

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

Crumbed plaice with green mash

Crumbed plaice with green mash

by Galton Blackiston

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

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

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

by James Cochran

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

Scallop carpaccio with basil, coriander, mint and lime

Scallop carpaccio with basil, coriander, mint and lime

by Geoffrey Smeddle

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

Apple, parsnip and potato soup

Apple, parsnip and potato soup

by Becca Pusey

Fillet and cheek of beef, with bone marrow and horseradish

Fillet and cheek of beef, with bone marrow and celeriac

by Tony Fleming

Turmeric rice and spicy green beans

Nasi kuning – Indonesian turmeric rice with spicy green beans

by Shu Han Lee

Braised ox cheeks

Braised ox cheeks

by James Ramsden

Featherblade of beef with soy, butternut and watercress

Featherblade of beef with soy sauce, squash and watercress

by Food Urchin

Gluten-free toad in the hole

Gluten-free toad in the hole

by Victoria Glass

Spinach, mussels and orzo

Spinach, mussels and orzo

by Anna Tobias

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

Chicken with orange, cream and tarragon

Chicken with orange, cream and tarragon

by Emily Scott

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

Stuffed ox heart

Ox heart stuffed with mushroom duxelle

by Regula Ysewijn

Roast turbot with fennel, tarragon and lemon

Roast turbot with fennel, tarragon and lemon

by Food Urchin

Roast quail farci with lardo, foie gras and hazelnuts

Roast quail farcie with lardo, foie gras and hazelnuts

by Jun Tanaka

Tomato, watermelon and mint salad with goat’s curd

Piccolo cherry tomato, watermelon and mint salad

by Food Urchin

Duck with quince, endive and candied orange

Duck with quince, endive and candied orange

by Kerth Gumbs

Matcha-smoked chicken with mango rice salad

Matcha-smoked chicken with mango rice salad

by Elly McCausland

Iberico pork with stir-fried vegetables, crispy potato skins, sweet and sour plum and spring onions

Iberico pork with stir-fried vegetables, crispy potato skins, sweet and sour plum and spring onions

by Phil Howard

Savoury lattice pie, with butternut squash, leek, lemon and ricotta

Savoury lattice pie, with butternut squash, leek, lemon and ricotta

by Food Urchin

Sausage and egg picnic pie

Sausage and egg picnic pie

by James Ramsden

Beef fillet, foie gras, parsley purée and Madeira sauce

Beef fillet, foie gras, parsley purée and Madeira sauce

by Chris Horridge

Skrei cod en papillote with olives, spinach and herbs

Skrei en papillote with olives, spinach and herbs

by Louise Robinson

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

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

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

Vegetarian hot and sour soup

Vegetarian hot and sour soup

by Monica Shaw

Portobello kiev with garlic béchamel

Portobello mushroom Kievs with garlic béchamel

by Joey O'Hare

Preparation of hare with baby leeks and quince

Preparation of hare with baby leeks and quince

by Gary Jones

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

Wild bass with smoked aubergine purée and bouillabaisse sauce

Wild bass with smoked aubergine purée and bouillabaisse sauce

by Graham Garrett

Chow mein recipe

by Sally Abé

Squid and mackerel burger with sweet potato chips

Squid and mackerel burger with sweet potato chips

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

Braised beef short rib curry udon with fukujinzuke pickle

Braised beef short rib curry udon with fukujinzuke pickle

by Shuko Oda

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

Barbecue celeriac burger

Barbecued celeriac burger

by The Kitchen with Great British Chefs

Chicken chaap

by Asma Khan

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

Hot mixed vegetables on toasted baps

by Alfred Prasad

Steak, kidney and oyster pudding

Steak, kidney and oyster pudding

by Andrew MacKenzie

Pesto gratinated aubergine with caponata

Pesto gratinated aubergine with caponata

by Luke Holder

Tomato, rice and seafood stew

Tomato, rice and seafood stew

by Ren Behan

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

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

Pollock with cheddar and herb crust

Baked pollock with a cheddar and herb crust

by Nathan Outlaw

Poulet grand-mère

Poulet grand-mère

by Pascal Aussignac

Roasted turkey leg recipe

Roasted turkey legs with root vegetable mash

by Lisa Goodwin-Allen

Chicken braised with prunes and saffron

Braised chicken drumstick fillets with prunes and saffron

by The Kitchen with Great British Chefs

Shuwa with fragrant rice

Shuwa with fragrant rice

by Greg Malouf

Organic asparagus and hollandaise tart

Organic asparagus and hollandaise tart

by Emily Watkins

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

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

Spaghetti puttanesca recipe

One-pot spaghetti puttanesca

by Rachel Phipps

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

Turkey meatball tomato risotto soup

Turkey meatball tomato risotto soup

by Dannii Martin

Keralan fried chicken with curry leaf mayonnaise

Keralan fried chicken with curry leaf mayonnaise

by Will Bowlby

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

Lamb burger

Lamb burger with courgette fries

by Francesco Mazzei

Carrot and coriander soup

Carrot and coriander soup

by The Kitchen with Great British Chefs

Triple tomato tabbouleh

Triple tomato tabbouleh

by Jacqueline Meldrum

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

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

Vegan moussaka and tzatziki

Vegan moussaka and tzatziki

by Bettina Campolucci Bordi

Seafood and tomato tagine

Seafood and tomato tagine

by Nargisse Benkabbou

Badami gobi musallam – nut butter-roasted cauliflower

Badami gobi musallam – nut butter-roasted cauliflower

by Mallika Basu

Baghare baingan – peanut, sesame and coconut aubergines

Baghare baingan – peanut, sesame and coconut aubergines

by Mallika Basu

Gigot of monkfish with tomato and pepper sauce

Gigot of monkfish with tomato and pepper sauce

by Andy Waters

Beef pesto

by Peter Gordon

Spicy giant couscous with chorizo and spinach

Spicy giant couscous with chorizo and spinach

by Louise Robinson

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

Pan-fried halibut with smoked bacon and girolles

Pan-fried halibut with smoked bacon and girolles

by Adam Gray

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

Roast gammon with sweet potato roasties and bacon sprouts

Roast gammon with sweet potato roasties and bacon sprouts

by Graham Campbell

Duck with sauerkraut potato dumplings and hispi cabbage

Duck with sauerkraut potato dumplings and hispi cabbage

by Kuba Winkowski

Pumpkin and turkey risotto

Pumpkin and turkey risotto

by William Drabble

Cauliflower mince bolognese

Vegan cauliflower mince Bolognese

by Pete Dreyer

Beef cheek and fillet, Dorset snails and parsnip

Beef cheek and fillet, Dorset snails and parsnip

by Luke Holder

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

Murgh Makhani

Murgh makhani – butter chicken

by Alfred Prasad

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

Linguine with ceps and trompettes

Linguine with ceps and trompettes

by Dominic Chapman

Curried scallops with coconut and coriander dahl and apple salad

Curried scallops with coconut and coriander dhal and apple salad

by Shaun Rankin

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

Steamed halibut and rye crispies

Steamed halibut and rye crispies

by Phil Fanning

Vegetable biryani pie

Vegetable biryani pie

by Peter Joseph

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

Stovies recipe

by Graeme Taylor

Poulet Breton

by Steve Groves

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

Baked spaghetti squash

Baked and stuffed spaghetti squash

by Pollyanna Coupland

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

Duck with vodka cherry sauce

Duck with vodka and cherry sauce

by Ren Behan

Seafood stew with mussels and shrimp

Seafood stew with mussels and shrimp

by Frances Atkins

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

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

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

Steak sandwich recipe with green goddess dressing

Organic steak sandwich with green goddess mayo

by Helen Graves

Fish siyadiyeh

Siyadiyeh – Lebanese fish and rice

by Stosie Madi

Pigeon breast with beetroot crème fraîche

Pigeon breast with beetroot crème fraîche

by Marcello Tully

Ham, egg and chips with piccalilli

Ham, egg and chips with piccalilli

by Josh Eggleton

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

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

Turbot, celeriac, Jerusalem artichoke and truffle

Turbot, celeriac, Jerusalem artichoke and truffle

by Peter Coucquyt

Roast gurnard with Brussels sprout leaves and winter mushrooms

Roast gurnard with Brussels sprout leaves and winter mushrooms

by Paul Foster

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

Rabbit and pork fat kebab with Sulla sauce and carrot pickle

Rabbit and pork fat kebab with Sulla sauce and carrot pickle

by Will Bowlby

Steak diane

by The Kitchen with Great British Chefs

Brazilian Feijoada

Brazilian Feijoada

by Marcello Tully

Veal sweetbreads, parsnip air and curry oil

Veal sweetbreads, parsnip air and curry oil

by Chris Horridge

Bistec escabechado

Bistec escabechado – escabeche steak

by Martin Morales

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

Green romesco sauce with charred peaches and asparagus

Green romesco sauce with barbecued nectarines and asparagus

by The Kitchen with Great British Chefs

Vegan macaroni cheese

Vegan macaroni cheese

by Jacqueline Meldrum

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

Hot and sour dashi ramen

Hot and sour dashi ramen

by Larkin Cen

Orange and pink risotto

Orange and pink risotto

by Josh Eggleton

Ravioli with butternut squash, marjoram, sage and butter

Ravioli with butternut squash, marjoram, sage and butter

by Theo Randall

Korean style skirt steak with gochujang mayo

Korean-style barbecued skirt steak with gochujang mayo

by Niamh Shields

Roast chicken stuffed with bucatini recipe

Roast chicken stuffed with bucatini

by Francesco Mazzei

Linguine with prawns, lemon and parsley

Linguine with prawns, lemon and parsley

by Francesco Mazzei

Beef Wellington with warm baby artichokes and a truffle vinaigrette

Beef Wellington with warm baby artichokes and a truffle vinaigrette

by Andy McLeish

Aromatic sake steamed mussels

Aromatic sake steamed mussels

by Victoria Glass

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

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

Butternut squash, pine nut and Gorgonzola risotto

Butternut squash, pine nut and Gorgonzola risotto

by Nigel Mendham

Mini Yorkshire puddings with meatballs

Mini Yorkshire puddings with meatballs

by Frances Atkins

Veggie and cream cheese roll over

Vegetable and cream cheese wrap

by Mark Dodson

Grilled sea bass with fennel and dill

Grilled sea bass with fennel and dill

by Dominic Chapman

Watercress and mussel risotto

Watercress and mussel risotto

by The Kitchen with Great British Chefs

Lemon and herb marinated salmon skewers

Lemon and herb marinated salmon skewers

by Marcello Tully

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

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

Leek and salsify gratin

Leek and salsify gratin

by The Kitchen with Great British Chefs

Potted salmon with cucumber, crème fraîche and watercress

Potted salmon with cucumber, crème fraîche and watercress

by Phil Howard

Gruyère crusted halibut with leek fondue and parsley sauce

Le Gruyère AOP-crusted halibut with leek fondue and parsley sauce

by Galton Blackiston

Duck, mushroom, foie gras

Duck, mushroom and foie gras

by Adam Handling

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

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

Barbecued lamb chops with cashew pilaf and chopped salad

Barbecued lamb chops with cashew pilaf and chopped salad

by The Kitchen with Great British Chefs

Fish lasagne with cheesy topping

Fish lasagne with cheesy topping

by Mark Dodson

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

Bistecca Fiorentina with artichokes alla Romana and horseradish sauce

Bistecca Fiorentina with artichokes alla Romana and horseradish sauce

by Ruth Rogers

Pici with rabbit ragù

Pici with rabbit ragù

by Matt Beardmore

Vegetable puffs

Vegetable puffs

by Alfred Prasad

Lightly curried shepherds pie

Lightly curried shepherd's pie

by Galton Blackiston

Chilli garlic pork and courgette skewers

Chilli garlic pork and courgette skewers

by Shu Han Lee

Fennel and borlotti bean cassoulet

Fennel and borlotti bean cassoulet

by The Kitchen with Great British Chefs

Jerusalem artichoke orzotto with parsley and peanut pesto

Jerusalem artichoke orzotto with parsley and peanut pesto

by David Everitt-Matthias

Chargrilled onglet and watercress sandwich with pickled celeriac remoulade

Chargrilled onglet and watercress sandwich with quick-pickled celeriac rémoulade

by Pollyanna Coupland

Adam’s detox tomato soup

Adam’s detox tomato soup

by Adam Gray

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

Haitian griot with pikliz

Haitian griot with pikliz

by Keshia Sakarah

Cod with clams and chorizo

Cod with clams and chorizo

by Anna Hansen

Pressed caesar chicken thighs with charred baby gem and pickled shallots

Pressed caesar chicken thighs with charred baby gem and pickled shallots

by The Kitchen with Great British Chefs

Rump of Welsh Lamb with baked aubergine and pesto

Rump of lamb with baked aubergine and pesto

by Bryan Webb

Vegan burrito

by David and Charlotte Bailey

Chicken fajita kebabs

Chicken fajita kebabs

by Colin McGurran

Pepper chicken

by Alfred Prasad

Sea bass in coconut cream

Sea bass in coconut cream

by Rosana McPhee

Homemade ricotta, romesco sauce, fennel and rye

Homemade ricotta, romesco sauce, fennel and rye

by Chantelle Nicholson

Title: Pumpkin, goat’s cheese and fig tart with lemon thyme

Pumpkin, goat’s cheese and fig tart with lemon thyme

by Elly McCausland

Pork with tuna sauce

Pork with tuna sauce

by Anna Tobias

Roast pheasant hens with Puy lentils and salsify

Roast pheasant hens with Puy lentils and salsify

by Martin Wishart

Spiced pumpkin soup

Spiced pumpkin soup

by Monica Shaw

Chunky butternut squash miso soup with miso and black pepper butter

Chunky butternut squash miso soup with miso and black pepper butter

by Shu Han Lee

Guinea fowl with liquorice braised leeks, morels and rosemary

Guinea fowl with liquorice braised leeks, morels and rosemary

by Marcus Eaves

Squid stuffed with breadcrumbs, dried fruits, pine nuts, capers and fennel

Squid stuffed with breadcrumbs, dried fruits, pine nuts, capers and fennel

by Ben Tish

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

Pigeon, Jerusalem artichoke, smoked shallot

Pigeon, Jerusalem artichoke, smoked shallot

by Alex Bond

Watercress Tagliata

Watercress tagliata

by The Kitchen with Great British Chefs

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

Lamb haleem

by Will Bowlby

Lentil cabbage miso bake with roast vegetables

Lentil cabbage miso bake with roast vegetables

by Monica Shaw

Pea and Quorn kofta curry

Pea and Quorn kofta curry

by Deena Kakaya

Quorn and mushroom pie

Quorn and mushroom pie

by Karen Burns-Booth

Jerk-style oxtail stew

Oxtail stew with allspice, scotch bonnet and Piccolo tomatoes

by Food Urchin

Organic salmon with English peas and chorizo

Organic salmon with English peas and chorizo

by Adam Gray

Brazilian beef with sweet potato wedges

Brazilian beef with sweet potato wedges

by Karen Burns-Booth

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

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

by Dominic Chapman

Fabada

by The Kitchen with Great British Chefs

Ricotta gnudi with Swiss chard and girolles

Ricotta gnudi with Swiss chard and girolles

by Matt Beardmore

Braised pork cheeks with five spice and pak choi

Braised pork cheeks with five spice and pak choi

by Martin Wishart

Watermelon, halloumi, lime-pickled red onions

Watermelon with halloumi and lime-pickled red onions

by Genevieve Taylor

Gluten Free Golden Beetroot Gnocchi with Pea, Bacon, Tomato & Mint

Gluten-free golden beetroot gnocchi with pea, bacon and tomato

by Victoria Glass

Salmon pastry

by Marcus Wareing

Bomba di Riso (Rice Bomb)

Bomba di Riso (Rice Bomb)

by Nancy Anne Harbord

Venison Wellington

Venison Wellington

by Andy McLeish

Teriyaki salmon, kale and barley salad

Salmon teriyaki, kale and barley salad

by Urvashi Roe

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

Chicken soup with tarragon garlic bread

Organic chicken soup with tarragon garlic bread

by Helen Graves

Potato risotto

by The Kitchen with Great British Chefs

Cock a leekie 'my way'

Cock a leekie 'my way'

by Graham Campbell

Bishopstoke Farm lamb, escabeche of vegetables and cheese on toast

Bishopstoke Farm lamb, escabeche of vegetables and cheese on toast

by Luke Holder

Roast poussin with bulgur wheat and preserved lemon stuffing

Roast poussin with bulgur wheat and preserved lemon stuffing

by Helen Graves

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

Vegan vegetable strudel

Vegan vegetable strudel

by Aimee Ryan

Tuscan-style sausage ragu

Tuscan-style sausage ragù

by Luke Holder

Steak au poivre

Steak au poivre

by Bryan Webb

Lemon-baked chicken with chicory salad and citrus dressing

Lemon-baked chicken with chicory salad and citrus dressing

by Michael Caines

Pork escalopes with emmental

Pork escalopes with emmental

by Martin Wishart

Oysters in crispy tempura batter with apricot purée

Oysters in crispy tempura batter with apricot purée

by Chris Horridge

Lobster linguine with prawns

Lobster linguine with prawns

by Rosana McPhee

Saffron and pigeon risotto

Pigeon with saffron risotto and cavolo nero

by Francesco Mazzei

Stuffed marrow

Bolognese-stuffed marrow

by Anna Tobias

Sticky sesame pork ribs

Sticky sesame pork ribs

by Marcus Wareing

Chicken cacciatore

Chicken cacciatore

by Louise Robinson

Veg Pulao Recipe

Vegetable pulao

by Alfred Prasad

Steak, thyme and onion pie with celeriac mash

Beef steak, thyme and onion pie with celeriac mash

by Georgina Fuggle

Vegan nasi goreng

Vegan nasi goreng

by David and Charlotte Bailey

Salt-baked salmon recipe

Salt-baked salmon

by Galton Blackiston

Sausage and apple casserole with herb-crusted dumplings

Sausage and apple casserole with herb-crusted dumplings

by Karen Burns-Booth

Awaze chicken thighs

Awaze chicken thighs

by The Kitchen with Great British Chefs

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

Baked eggs

Baked eggs, potato and leek

by Rosana McPhee

Baked leeks and smoked salmon with cheese sauce

Baked leeks and smoked salmon with cheese sauce

by Nathan Outlaw

Wild mushroom ragout

Wild mushroom ragout with soft black polenta

by Francesco Mazzei

Mushroom broth with mushroom, miso and udon noodles

Vegan mushroom miso soup with udon noodles

by The Kitchen with Great British Chefs

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

Marinated rabbit with huacatay and maní

Marinated rabbit with huacatay and maní

by Robert Ortiz

Duck legs with silky rich Veracruzan tomato sauce

Duck legs with silky rich Veracruzan tomato sauce

by Thomasina Miers

Beef fillet with blue cheese mousse

Beef fillet with blue cheese mousse

by Marcello Tully

Pan-fried sea bass with broccoli purée and citrus sauce

Pan-fried sea bass with broccoli purée and citrus sauce

by Pierre Koffmann

Kalmi chicken wraps

Kalmi chicken wraps

by The Kitchen with Great British Chefs

Christmas turkey recipe

Christmas turkey

by Dominic Chapman

Steamed cod in a light Japanese broth

Steamed cod in a light Japanese broth

by Rosana McPhee

Spiced goat with tomato fondue, aubergine purée and courgette

Spiced goat leg with tomato fondue, aubergine purée and courgette

by Ollie Moore

Cheeseburger with caramelised onions

Cheeseburger with caramelised onions

by Marcus Wareing

Lobster and Le Gruyère AOP gratin with sauce Americane

Lobster and Le Gruyère AOP gratin with sauce Americane

by Galton Blackiston

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

Iberico pork presa with chimichurri and red pepper purée

Iberico pork presa with chimichurri and red pepper purée

by Jun Tanaka

Sea bass, red mullet and mussels with bouillabaisse sauce

Sea bass, red mullet and mussels with bouillabaisse sauce

by Mark Dodson

Cucumber and cashew nut curry

Cucumber and cashew nut curry

by Anna Tobias

Pork, apple and wholegrain mustard roll

Pork, apple and wholegrain mustard roll

by Russell Brown

Individual mushroom and chicken mousse bombes

Individual mushroom and chicken mousse bombes

by Andy Waters

BBQ aloo chaat

Barbecued aloo chaat

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

Beef short rib birria, black beans, chipotle jus

Beef short rib birria tacos with black beans and chipotle jus

by Nud Dudhia (Breddos Tacos)

Gnocchi, squash and girolles

Gnocchi, squash and girolles

by Galvin brothers

Runner bean and pesto trofie

Runner bean and pesto trofie

by Anna Tobias

Fruity chicken curry

Fruity chicken curry

by Mark Dodson

Mushroom soup with sherry and thyme

Mushroom soup with sherry and thyme

by The Kitchen with Great British Chefs

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

Egg fried rice with smoked bacon and peas

Egg-fried rice with smoked bacon and peas

by Shu Han Lee

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

Chargrilled chicken, avocado and Gorgonzola salad

Chargrilled chicken, avocado and Gorgonzola salad

by Nigel Mendham

Confit Alaska salmon with crushed horseradish Jersey Royal new potatoes

Confit salmon with crushed horseradish Jersey Royal new potatoes

by Adam Gray

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

Sophie's meat loaf

by Sophie Thompson

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

Miso and ginger braised pork belly

Miso and ginger braised pork belly

by Shu Han Lee

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

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

Sweet potato and black bean chilli

Sweet potato and black bean chilli

by Monica Shaw

Rotisserie harissa lamb leg with mint and date chutney and roast potato salad

Rotisserie harissa lamb leg with mint and date sauce and roast potato salad

by The Kitchen with Great British Chefs

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

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

Beef Stew with Lime Rice Recipe

Soy, sweet potato and beef pot with steamed lime rice

by Georgina Fuggle

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

Lamb dhansak

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

Fish molee recipe

by Alfred Prasad

Beef and bacon lasagna

Beef and bacon lasagne

by Paul Heathcote

Pan-roast sea bass fillet with Jersey scallops and peas

Pan-roast sea bass fillet with Jersey scallops and peas

by Mark Jordan

Red wine pickled pear, Stilton and chestnut filo tart

Red wine pickled pear, Stilton and chestnut tart with red onion and orange relish

by Pollyanna Coupland

Breaded hake, asparagus and wild garlic sauce

Breaded hake, asparagus and wild garlic sauce

by Pete Biggs

Red cabbage malfatti with brown butter and orange

Red cabbage malfatti with brown butter and orange

by The Kitchen with Great British Chefs

Pappardelle with slow cooked tomatoes, Parmesan and basil

Pappardelle with slow cooked tomatoes, Parmesan and basil

by Robert Thompson

Sous vide beef and prune tagine

Sous vide beef and prune tagine

by Victoria Glass

Powdered duck with braised cabbage and pickled cherries

Powdered duck with braised cabbage and pickled cherries

by Ashley Palmer-Watts

Barbecued pizza with passata, anchovies and goat's cheese

Barbecued pizza with passata, anchovies and goat's cheese

by Emily Watkins

sorrel fettucine with shrimps

Sorrel fettuccine with brown shrimp sauce

by Helen Graves

Cedar planked salmon with endive, apple and olives

Cedar planked salmon with endive, apple and olives

by Cornelius Gallagher

Crackling duck pie

Crackling duck pie

by Pascal Aussignac

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

Sea bass with cauliflower textures and polonaise sauce

Sea bass with cauliflower textures and polonaise sauce

by Marcus Wareing

Oyster sauce baked flat fish

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

by Michael Bremner

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

Char siu pork

by Helen Graves

'Nduja and squid ink vongole

'Nduja and squid ink vongole

by Rosie Birkett

Thai chicken, carrot and cashew salad

Thai chicken, carrot and cashew salad

by Chantelle Nicholson

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

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

Mushroom and Quinoa Vegan Burger

Mushroom and quinoa vegan burger

by Deena Kakaya

Tofu katsu curry

Tofu katsu curry

by Rosana McPhee

Gluten-free torta pasqualina

Gluten-free torta pasqualina

by Pollyanna Coupland

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

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

by William Drabble

Vegetarian lasagne

Vegetarian lasagne

by Andy Waters

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

Poached cod with mussels, peas and parsley

Poached cod loin with mussels, peas and parsley

by Martin Wishart

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

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

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

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

by Russell Bateman

Ravioli of goat's cheese

Ravioli of goat's cheese

by Andy Waters

Wild garlic polpette

Wild garlic polpette with spaghetti and pesto

by Anna Jones

Lamb al asador

by Rosana McPhee

Quick-pickled sea bass escabeche

Quick-pickled sea bass escabeche

by Pollyanna Coupland

Sea trout with scallop tortellini, Tenderstem broccoli and scallop velouté

Sea trout with scallop tortellini, tenderstem broccoli and scallop velouté

by Graham Campbell

Chicken and chickpea soup with olive oil

Chicken and chickpea soup

by Shaun Hill

Pork shoulder with bubble and squeak

Pork shoulder with bubble and squeak

by Josh Eggleton

Confit shoulder of lamb

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

by Nigel Haworth

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

Gluten-free moussaka

Gluten-free moussaka

by Victoria Glass

Crispy mackerel 'BLT'

Crispy mackerel 'BLT'

by Adam Gray

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

Baby gem, courgette, walnut and Parmesan salad

Baby gem, courgette, walnut and Parmesan salad

by Bryn Williams

Soft lovage-crusted brill with new potatoes

Soft lovage-crusted brill with new potatoes

by Frances Atkins

Salmon coulibiac

Salmon fish pies

by Andrew MacKenzie

Sea bream with glazed vegetables, straw potatoes and gourmand vinaigrette

Sea bream with glazed vegetables, straw potatoes and gourmand vinaigrette

by Martin Wishart

Chicken, barley and morels

Chicken, barley and morels

by Charlie Hibbert

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

Jungle style curry of turkey with fresh fenugreek

Jungle style curry of turkey with fresh fenugreek

by Vivek Singh

Roast pheasant, parsnip hash, baby leeks and prunes

Roast pheasant, parsnip hash, baby leeks and prunes

by Joe Fox

Mapo tofu

by Helen Graves

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

Celeriac dauphinoise with Le Gruyère AOP and garlic

Celeriac dauphinoise with Le Gruyère AOP and garlic

by Food Urchin

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

Cochinita pibil with pickled pink onions

Cochinita pibil with pickled pink onions

by Food Urchin

Grilled razor clams with chilli, fennel and thyme

Grilled razor clams with chilli, fennel and thyme

by Adam Byatt

Keralan pot-roasted cauliflower with sweet potato and spiced yoghurt

Kerala 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

Sea bass with Chinese spice

Sea bass with Chinese spice

by Shaun Hill

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

Vegan beetroot wellingtons with mulled wine gravy

Vegan beetroot Wellingtons with mulled wine gravy

by The Kitchen with Great British Chefs

Roasted tomato soup with cheddar dumplings

Roasted tomato soup with cheddar dumplings

by Monica Shaw

Steamed clams with miso and rice wine

Steamed clams with miso and rice wine

by Shu Han Lee

Creamy Aubergine Curry with Sag Aloo

Creamy aubergine curry with sag aloo

by Dannii Martin

Roast fillet of cod with saffron potatoes and tomatoes

Roast fillet of cod with saffron potatoes and tomatoes

by David Kelman

Garlic, coriander and white pepper roast chicken rice

Garlic, coriander and white pepper roast chicken rice

by Shu Han Lee

Roast chicken with orange, cumin and apricot rice

Roast chicken with orange, cumin and apricot rice

by José Pizarro

Cantonese pork chops

Cantonese pork chops

by Jeremy Pang

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

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

by Dave Watts

Filet au poivre

Filet au poivre

by Henry Harris

Lime-marinated flank steak

Lime-marinated flank steak

by Martin Wishart

Cod with pimentón, spinach, pine nuts and raisins

Cod loin with pimentón, spinach, pine nuts and raisins

by José Pizarro

Winter vegan moussaka

Winter vegan moussaka

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

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

Quick bake macaroni cheese

Quick bake macaroni cheese

by Paul Heathcote

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

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

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

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

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

Autumn vegetable salad with beetroot dressing

by Adam Gray

Chicken paillard with caper berries and roasted plum tomatoes

Chicken paillard with caper berries and roasted plum tomatoes

by Tom Aikens

Slow cooked lamb shoulder with Stichelton crushed new potatoes, rosemary glazed carrots and a hot cross crumb

Slow-cooked lamb shoulder with Stichelton potatoes, rosemary carrots and a hot cross crumb

by Michael Bremner

Dan dan noodles

Dan dan noodles

by Larkin Cen

Steak tagliata with roasted Piccolo vine tomatoes

Steak tagliata with roasted Piccolo vine tomatoes

by Jeanne Horak-Druiff

Suckling pig with artichokes, pine nut purée and hop shoots

Suckling pig with artichokes, pine nut purée and hop shoots

by Chris Harrod

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

Crustless Quorn and vegetable quiche

Crustless Quorn and vegetable quiche

by Rosana McPhee

Cornish salt pollock, squid and mussel stew

Cornish salt pollock, squid and mussel stew

by Nathan Outlaw

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

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

Kohitsuji yaki – chargrilled teriyaki-glazed lamb chops

Kohitsuji yaki – chargrilled teriyaki lamb chops

by Hideki Hiwatashi

Lamb and rice tagine

Lamb and rice tagine with dried cherries

by Helen Graves

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

Hand-chopped rump steak burger with peppered bone marrow

Hand-chopped rump steak burger with peppered bone marrow

by Richard Corrigan

King crab kamameshi

King crab kamameshi

by Hideki Hiwatashi

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 Fricassee

Chicken drumstick fillet fricassée

by The Kitchen with Great British Chefs

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

Prawn soba noodle salad with yuzu, avocado and grapefruit mint

Prawn soba noodle salad with yuzu, avocado and grapefruit mint

by Elly McCausland

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

Mushroom risotto with Parmesan and truffle oil

Mushroom risotto with Parmesan and truffle oil

by Paul Heathcote

Herdwick lamb with goats curd and lemon

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

by Sat Bains

Traditional haggis recipe

Traditional haggis

by Food Urchin

Oyster sauce-glazed goose with Brussels sprouts slaw

Oyster sauce-glazed goose with Brussels sprouts slaw

by Richard Bainbridge

Grilled duck with burnt soy and rhubarb ginger pickle

Grilled duck with burnt soy and rhubarb ginger pickle

by Shuko Oda

Potato shak (Gurjerati potato curry)

Potato shak (Gujarati potato curry)

by Urvashi Roe

Budget creamy salmon pasta

Budget creamy salmon pasta

by Jack Monroe

Risotto Milanese with wild mushrooms

Risotto Milanese with wild mushrooms

by Galton Blackiston

Whole baked bream with tomato and chard

Whole baked bream with tomato and chard

by Luke Holder

Haddock, broad beans and smoked haddock potatoes

Haddock, broad beans and smoked haddock potatoes

by Nathan Outlaw

Salmon mornay

by The Kitchen with Great British Chefs

Indian roast lamb leg (Raan masala)

Charcoal-smoked Indian leg of lamb (raan masala)

by Naheed Hafiz

Fish cakes with avocado

Fish cakes with avocado

by Bruno Loubet

Barbecued pork shoulder steaks with smoked apple and garlic rosemary flatbreads

Barbecued pork shoulder steaks with smoked apple sauce and rosemary flatbreads

by The Kitchen with Great British Chefs

Lobster spaghetti

Lobster tagliatelle

by Francesco Mazzei

Homemade udon noodles in dashi

Homemade udon noodles in dashi

by Shuko Oda

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

Smoked bacon joint with black butter glaze and colcannon

Smoked bacon joint with black butter glaze and colcannon

by Chloë King

Cannelloni with spinach, pumpkin and nutmeg

Cannelloni with spinach, pumpkin and nutmeg

by Marcus Wareing

Sous vide turbot, summer mushroom salad, apricot dressing

Sous vide turbot, summer mushroom salad, apricot dressing

by Luke Holder

Wild sea bass with pea and mint soup

Wild sea bass with pea and mint soup

by Galton Blackiston

Pan roast turbot with braised leeks and verjus sauce

Pan-roasted turbot with braised leeks and verjus sauce

by Colin McGurran

Curried pulled pork with brioche buns

Curried pulled pork with brioche buns

by Karen Burns-Booth

Conchiglie frutti di mare – mixed seafood pasta bake

Conchiglie frutti di mare – mixed seafood pasta bake

by Galton Blackiston

Poached cod with an Asian broth

Poached cod with an Asian broth

by Andy McLeish

Chicken, leek, bacon and mustard bake

Chicken, leek, bacon and mustard bake

by Jeanne Horak-Druiff

Braised lamb with peas, crème fraiche and mint

Braised lamb with peas, crème fraiche and mint

by Fergus Henderson

Roast chicken breast with sage and onion pudding

Roast chicken breast with sage and onion pudding

by Sean Hope

Lamb souvlaki wrap

Lamb wrap with red pepper sauce and herb yoghurt

by Alfred Prasad

Yorkshire grouse with sweetcorn

Yorkshire grouse with sweetcorn, black pudding and greengages

by Ivan Tisdall-Downes

Caulliflower cheese soup

Cauliflower cheese soup with croutons

by The Kitchen with Great British Chefs

Vietnamese-spiced smoked duck breast

Vietnamese-spiced smoked duck breast

by Nazima Pathan

Pork and quince

Pork and quince

by Agnar Sverrisson

Monkfish tikka masala recipe

Monkfish tikka masala

by Josh Eggleton

Fishy pie

by Andy Waters

Hake with mussels, potatoes and light curry velouté

Hake with mussels, potatoes and light curry velouté

by Galvin brothers

Cured salmon

Cured Salmon Recipe With Fennel, Beetroot and Dill

by Marcello Tully

Fermented beetroot with blackberries, seaweed and hazelnuts

Fermented beetroot with blackberries, seaweed and hazelnuts

by Rob Howell, Root

Lemon sole with Parmesan and cream

Lemon sole with Parmesan and cream

by Galton Blackiston

Bacalao a la Riojana with crispy garlic

Bacalao a la Riojana with crispy garlic

by José Pizarro

Pork belly vindaloo

Pork belly vindaloo

by Alfred Prasad

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

Smoked tofu stir-fry with soba noodles, avocado and grapefruit

Smoked tofu stir-fry with soba noodles, avocado and grapefruit

by Elly McCausland

Salt duck and pickled prunes

Salt duck and pickled prunes

by Jeremy Lee

Braised feather blade, cavolo nero, artichoke, pumpkin

Braised feather blade, cavolo nero, artichoke, pumpkin

by Tony Fleming

Coq au vin

by The Kitchen with Great British Chefs

Braised venison shanks with 'three sisters' and wild boar bacon

Braised venison shanks with 'three sisters' and wild boar bacon

by Oliver Bernadet

Scallop salad with cobnuts

Scallop salad with cobnuts

by Adam Gray

Open lasagne of crayfish & spinach

Open crayfish and spinach lasagne

by Louise Robinson

Baked stuffed Provençal courgettes

Baked stuffed Provençal courgettes

by Karen Burns-Booth

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

Sea bream a la talla

Sea bass a la talla

by Nud Dudhia (Breddos Tacos)

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

Bangladeshi lamb chop bhuna

Bangladeshi lamb chop bhuna

by Dina Begum

Chicken Marbella

Chicken Marbella

by Pollyanna Coupland

Beef bougignon

Beef bourguignon

by Louise Robinson

Bún bò Huế recipe - Image Copyright Kaleem Hayder

by Leyla Kazim

Spiced diver-caught Scottish scallops

Spiced diver-caught Scottish scallops

by Matthew Tomkinson

Coconut rice with grilled chicken suya

Coconut rice with grilled chicken suya

by Lerato Umah-Shaylor

Roast hake with chorizo, chickpeas and coriander

Roast hake with chorizo, chickpeas and coriander

by Geoffrey Smeddle

Five-bird roast

Five-bird roast

by James Mackenzie

Real black bean beef

Real black bean beef

by Jeremy Pang

Seared Alaska salmon with heritage tomatoes

Seared salmon with heritage tomatoes

by Dave Watts

Yaki udon

by Shuko Oda

Vegetable and chestnut stew with sage crust and crispy kale

Vegetable and chestnut stew with sage crust and crispy kale

by James Mackenzie

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

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

Roasted leeks, farro, zhoug and cashew ‘butter’

Roasted leeks with farro, zhoug and toasted cashew cream

by Chantelle Nicholson

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

Lamb rump with cherry and potato salad

Lamb rump with cherry and potato salad

by Peter Gordon

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

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

by Sumayya Usmani

Winter steak salad with spiced pickle dressing

Winter steak salad with spiced pickle dressing

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 – Kerala fish curry with mashed tapioca

by Alfred Prasad

Asparagus risotto

Asparagus risotto

by The Kitchen with Great British Chefs

Braised cabbage, burnt cream, Bordelaise sauce

Braised cabbage, burnt cream, Bordelaise sauce

by Alex Bond

Wagyu beef with onions and ox tongue

Wagyu beef with onions and ox tongue

by Adam Handling

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

Aubergine stuffed with Quorn ragu, topped with Parmesan, ricotta and lemon zest

Aubergine stuffed with Quorn ragu, topped with Parmesan, ricotta and lemon zest

by Food Urchin

Garlic oil noodles (Si chet khao swe)

Si chet khao swe – Burmese garlic oil noodles

by MiMi Aye

Chashu pork belly ramen

Chashu pork belly ramen

by Larkin Cen

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

Asha's egg curry with basmati rice

Egg curry with basmati rice

by Adam Bennett

Turkey burgers

by Marcello Tully

Barbecued spatchcock chicken

Barbecued spatchcock chicken

by Josh Eggleton

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

Baked Alaska halibut with pea mousse and sauce vierge

Baked halibut with pea mousse and sauce vierge

by Graham Campbell

Alaska salmon, curried cauliflower, almonds, coriander

Salmon, curried cauliflower, almonds, coriander

by Nigel Mendham

Crusted Alaska halibut with asparagus, confit tomatoes and oyster beignet

Crusted halibut with asparagus, confit tomatoes and oyster beignet

by Matthew Tomkinson

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

Chicken wellington with cherry sauce

Chicken wellington with cherry sauce

by Karen Burns-Booth

Roasted hake with zhoug, yellow split pea dahl

Hake with zhoug and yellow split pea dhal

by Chantelle Nicholson

Pork belly with cannellini beans and salsa verde

Pork belly with cannellini beans and salsa verde

by The Kitchen with Great British Chefs

Moroccan chicken and chickpea soup

Moroccan chicken and chickpea soup

by Louise Robinson

Wild duck, apple, foie gras and smoked eel

Wild duck, apple, foie gras and smoked eel

by Laurie Gear

Stilton, mushroom and red pepper quiche

Stilton, mushroom and red pepper quiche

by Dominic Chapman

Honey mustard glazed roast ham recipe with all the trimmings

Honey mustard glazed roast ham with all the trimmings

by Josh Eggleton

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

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

Braised squirrel, horseradish mash, sprout tops and hazelnut jus

Braised squirrel, horseradish mash, sprout tops and hazelnut jus

by The Jugged Hare

Persian Rice Salad with Cherries

Persian-style rice salad with cherries

by Joey O'Hare

Mackerel with seaweed cracker

Mackerel with seaweed cracker

by Adam Stokes

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

Fishghetti

by Nathan Outlaw

Breast of goose with cranberries and celeriac

Breast of goose with cranberries and celeriac

by Adam Byatt

One-pot chicken baked with preserved lemon, orzo and parsley

Chicken drumstick fillet, lemon and orzo one-pot

by The Kitchen with Great British Chefs

Pan-roasted Fjord Trout with courgettes and sauce vierge

Pan-roasted Fjord Trout with courgettes and sauce vierge

by Daniel Galmiche

Welsh rarebit

by Andrew MacKenzie

Duck Pot-au-feu

Duck Pot-au-feu

by Pascal Aussignac

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

Fideo seco with cuttlefish

Fideo seco with cuttlefish

by Santiago Lastra

Hay smoked roe deer with red fruits, vegetables and leaves

Hay smoked roe deer with red fruits, vegetables and leaves

by Paul Welburn

Soy-sauce chicken with ginger and spring onion oil

Soy sauce poached chicken with ginger and spring onion oil

by Jeremy Pang

Gołąbki sauerkraut roll with wood pigeon ragù

Gołąbki sauerkraut roll with wood pigeon ragù

by Kuba Winkowski

Lyme Bay lobster salad with crispy bacon

Lyme Bay lobster salad with crispy bacon

by Mark Hix