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

1999 recipes

Crab masala

by Alfred Prasad

Goats cheese, cranberry and walnut tart

Goat's cheese, cranberry and walnut tart

by Helen Jessup

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

Sorrel soup (green borscht)

Sorrel soup (green borscht)

by The Kitchen with Great British Chefs

Baja fish tacos with cucumber and pistachio guacamole

Baja fish tacos with cucumber and pistachio guacamole

by Santiago Lastra

Monkfish curry

by Alfred Prasad

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

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

by Will Holland

Lamb, Fennel and Anchovy Meatballs

Lamb, fennel and anchovy meatballs

by Helen Graves

Ribeye steak with chicory, blue cheese and pickled walnuts

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

by Luke Tipping

Ling and razor clams with seaweed, bacon and samphire

Ling and razor clams with seaweed, bacon and samphire

by Nathan Outlaw

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

Lamb, salt-baked celeriac and tomato jam

Lamb, salt-baked celeriac and tomato jam

by James Sommerin

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

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

by Elly McCausland

Braised venison cobbler

Braised venison cobbler

by Paul Welburn

Pork belly vindaloo

Pork belly vindaloo

by Alfred Prasad

Blanquette de poulet aux champignons

Blanquette de poulet aux champignons

by Karen Burns-Booth

Anglo-Indian prawn curry

Anglo-Indian tiger prawn curry

by Alfred Prasad

Pan-roasted Fjord Trout with courgettes and sauce vierge

Pan-roasted Fjord Trout with courgettes and sauce vierge

by Daniel Galmiche

Aromatic duck with asparagus and cucumber salad

Aromatic duck with asparagus and cucumber salad

by Paul Ainsworth

Halibut with mussels, potatoes and lettuce

Halibut with mussels, potatoes and lettuce

by Adam Handling

Aïoli garni

by Charlie Hibbert

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

Lamb shoulder braised in vinegar and anchovies

Lamb shoulder braised in vinegar and anchovies

by Anna Tobias

Linguine with ceps and trompettes

Linguine with ceps and trompettes

by Dominic Chapman

Mini beef and hummus burgers

Mini beef and hummus burgers

by Marcus Wareing

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

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

Vegetable and chestnut stew with sage crust and crispy kale

Vegetable and chestnut stew with sage crust and crispy kale

by James Mackenzie

Aubergine, freekeh and cashew tagine

Aubergine, freekeh and cashew tagine

by Marcus Wareing

Braised Feather Blade Beef

Braised feather blade beef with roasted vegetables

by Steven Doherty

Stonham farm Wagyu beef with oxtail and barley

Stonham farm Wagyu beef with oxtail and barley

by Gary Jones

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

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

by Phil Carnegie

Monkfish with peppers, tomatoes and beans

Monkfish with peppers, tomatoes and beans

by Jun Tanaka

Monkfish with chorizo crust and spiced beans

Monkfish with chorizo crust and spiced beans

by Marcus Wareing

Steamed halibut and rye crispies

Steamed halibut and rye crispies

by Phil Fanning

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

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

by Marcus Wareing

Aloo bhindi bhujiya

Aloo bhindi bhujiya – okra and potatoes

by Peter Joseph

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

Massaman duck curry

Massaman duck curry

by Matthew Tomkinson

Guinea fowl with wild mushrooms

Braised guinea fowl with wild mushrooms

by Louise Robinson

Grouse with glazed figs, heritage carrots and Chocolate Porter sauce

Grouse with glazed figs, heritage carrots and Chocolate Porter sauce

by Shay Cooper

Cuttlefish with baharat, peas and samphire

Cuttlefish with baharat, peas and samphire

by Selin Kiazim

Fish sauce caramel pork chop, asian slaw

Fish sauce caramel pork chop with Asian slaw

by The Kitchen with Great British Chefs

Poulet grand-mère

Poulet grand-mère

by Pascal Aussignac

Juicy pork and apple

Pork chop with apple and mushroom sauce

by Matthew Tomkinson

Gyudon with onsen tamago

Gyudon with onsen tamago

by Shuko Oda

Venison loin and bolognese

Venison loin and bolognese

by Simon Haigh

BBQ Baby Back Ribs Recipe

Prune-marinated sticky barbecue ribs

by Rosana McPhee

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

Crispy orange and maple whole fried duck

Crispy orange and maple whole fried duck

by James Sommerin

Rack of Welsh Lamb with lamb sweetbread pie and gravy

Rack of lamb with lamb sweetbread pie and gravy

by Shaun Hill

Apple and chicory risotto

Apple and chicory risotto

by Russell Brown

Beef fillets with braised oxtail and artichokes

Beef fillets with braised oxtail and artichokes

by Nigel Mendham

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

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

by Galton Blackiston

Chicken fajita kebabs

Chicken fajita kebabs

by Colin McGurran

Pan-fried red mullet with baby spinach salad and crushed Caesar new potatoes

Pan-fried red mullet with baby spinach salad and crushed Caesar new potatoes

by Adam Gray

Harissa lamb burger

Lamb and harissa burgers

by The Kitchen with Great British Chefs

Herb-crusted baked Alaska salmon with fennel and pineapple kachumber

Herb-crusted baked salmon with fennel and pineapple kachumber

by Alfred Prasad

Rabbit cooked in a pit - Khad Khargosh

Khad Khargosh (rabbit cooked in a pit)

by Vivek Singh

Turkey tikka

by Andy Waters

Apricot and mustard glazed ham with smashed roast potatoes

Apricot and mustard-glazed ham with smashed roast potatoes

by The Kitchen with Great British Chefs

Chestnut gnocchi with mushroom veloute,

Chestnut gnocchi with mushroom veloute and wild mushrooms

by The Kitchen with Great British Chefs

Potato, olive and preserved lemon tagine

Potato, olive and preserved lemon tagine

by The Kitchen with Great British Chefs

BBQ aloo chaat

Barbecued aloo chaat

by The Kitchen with Great British Chefs

Maldivian tuna curry

Maldivian tuna curry

by Selina Periampillai

Chicken schnitzel

Chicken drumstick fillet schnitzels with gremolata

by The Kitchen with Great British Chefs

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

Beef, Stilton and onion pie

Beef, Stilton and onion pie

by Calum Franklin

Pithivier of game, carrot purée and glazed onions

Pithivier of game with carrot purée and glazed onions

by Galvin brothers

Borek

by Helen Graves

Chettinad chicken curry

Chettinad chicken curry

by Alfred Prasad

Wild halibut with morels, wild garlic and Jersey Royals

Wild halibut with morels, wild garlic and Jersey Royals

by Matthew Tomkinson

Lamb chops with Brazilian sauce and cassava

Lamb cutlets with pomegranate sauce and cassava chips

by Rosana McPhee

Korean beef bulgogi

Korean beef bulgogi

by Victoria Glass

Fish and chips with tartare sauce

Fish and chips with tartare sauce

by Nathan Outlaw

Lobster in vanilla butter with heirloom tomatoes and avocado

Lobster in vanilla butter with heirloom tomatoes and avocado

by Russell Bateman

Moqueca de peixe e camarão

Moqueca de peixe e camarão

by Marcello Tully

Adam’s detox tomato soup

Adam’s detox tomato soup

by Adam Gray

Lamb loin with sumac, lemon, olives and herb risotto

Lamb loin with sumac, lemon, olives and herb risotto

by Martin Wishart

Fishghetti

by Nathan Outlaw

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

Pesto rosso fusilli with cherry tomatoes and basil

Pesto rosso fusilli with cherry tomatoes and basil

by Paul Ainsworth

Paccheri with Welsh Lamb ragù

Paccheri with lamb ragù

by Francesco Mazzei

Pasta with courgette and Parmesan

Pasta with courgette and Parmesan

by William Drabble

Herb-crusted lamb rump

Herb-crusted lamb rump

by Pierre Koffmann

Leek and salsify gratin

Leek and salsify gratin

by The Kitchen with Great British Chefs

Matcha-smoked chicken with mango rice salad

Matcha-smoked chicken with mango rice salad

by Elly McCausland

Sprout risotto with crispy sage

Brussels sprout risotto with crispy sage

by The Kitchen with Great British Chefs

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

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

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

by William Drabble

Aged Beef Rump Cap with Stuffed Roscoff Onion

Aged beef rump cap with stuffed Roscoff onion

by Shay Cooper

Asian style beef short ribs

Asian-style barbecued beef short ribs

by David Everitt-Matthias

Curried chicken Kiev with squash sag aloo

Curried chicken Kiev with squash sag aloo

by Simon Hulstone

Sicilian rabbit

Sicilian rabbit

by Francesco Mazzei

Scallop salad with cobnuts

Scallop salad with cobnuts

by Adam Gray

Our ultimate nut roast

Our ultimate nut roast

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

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

Dominic's roast Bronze turkey with all the trimmings

Dominic's roast Bronze turkey with all the trimmings

by Dominic Chapman

Linguine al granchio (crab linguine)

Linguine al granchio (crab linguine)

by Paul Ainsworth

Sweet leek and mushroom open-topped pie

Sweet leek and mushroom open-topped pie

by Anna Jones

Carrot and coriander soup

Carrot and coriander soup

by The Kitchen with Great British Chefs

Braised beef with five-spice and star anise

Braised beef with five-spice and star anise

by Richard Bainbridge

Crispy mackerel 'BLT'

Crispy mackerel 'BLT'

by Adam Gray

Jugged hare

by Rachel Walker

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

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

Cannon of Welsh Lamb with black olive, tomato and courgette

Cannon of lamb with black olive, tomato and courgette

by Richard Davies

Cock a leekie soup

Cock a leekie soup

by Graeme Taylor

Badami gobi musallam – nut butter-roasted cauliflower

Badami gobi musallam – nut butter-roasted cauliflower

by Mallika Basu

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

Chargrilled chicken, avocado and Gorgonzola salad

Chargrilled chicken, avocado and Gorgonzola salad

by Nigel Mendham

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

Moroccan lamb kebabs

Moroccan lamb kebabs

by Karen Burns-Booth

Chargrilled leg of lamb with salsa verde and roasted beetroot

Chargrilled leg of lamb with salsa verde and roasted beetroot

by Robert Thompson

Lobster masala

by Peter Joseph

Red Gurnard Soup

Red gurnard soup with Croatian olive oil

by Tom Brown

Prosperity salad

Prosperity salad

by Tong Chee Hwee

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

Pollock with sea spinach and chanterelles

Pollock with sea spinach and chanterelles

by Mark Hix

Fennel and borlotti bean cassoulet

Fennel and borlotti bean cassoulet

by The Kitchen with Great British Chefs

Jollof rice with kelewele

Jollof rice with kelewele

by Lerato Umah-Shaylor

Veggie enchiladas with tomatillo sauce

Veggie enchiladas with tomatillo sauce

by Becca Pusey

Shuwa with fragrant rice

Shuwa with fragrant rice

by Greg Malouf

Runner bean and tomato stew

Runner bean, coco blanc bean and tomato stew

by Anna Tobias

Wild mushroom pie

Wild mushroom pie

by Willie Harcourt-Cooze

Cod with lentils

Cod with lentils

by Eric Chavot

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

AAA

Pan-fried sea bass with lemon verbena

by Alfred Prasad

Mutton casserole with buttery champ potato

Mutton casserole with buttery champ potato

by Hayden Groves

Wild boar souvlaki with sticky prune glaze

Barbecue wild boar souvlaki with sticky prune glaze

by Alfred Prasad

Partridge with pears and Christmas stuffing

Partridge with pears and Christmas stuffing

by Galton Blackiston

Kalmi chicken wraps

Kalmi chicken wraps

by The Kitchen with Great British Chefs

Brill with Fish Fumet and Sea Herbs

Sous vide brill with fish fumet and sea herbs

by Galton Blackiston

BBQ grilled fish with homemade chilli and lime dip

BBQ grilled fish with homemade chilli and lime dip

by Yen Simpson

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

Roast hake with chorizo, chickpeas and coriander

Roast hake with chorizo, chickpeas and coriander

by Geoffrey Smeddle

Lamb rump with wild mushrooms and cider sauce

Lamb rump with wild mushrooms and cider sauce

by Dave Bone

Tricolore penne with cauliflower, cheese and hazelnuts

Tricolore penne and cauliflower cheese with hazelnuts

by Karen Burns-Booth

Baked skate wings with mushroom, shallot and Gruyère gratin

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

by Food Urchin

Braised and grilled lamb shanks with prunes and melon

Braised and grilled lamb shanks with prunes and melon

by Pascal Aussignac

Pot-roasted partridge with grapes, gnocchi and mushrooms

Pot-roasted partridge with grapes, gnocchi and mushrooms

by Paul Welburn

Loin of Welsh Lamb with tapenade and spiced aubergine

Loin of lamb with tapenade and spiced aubergine

by Bryan Webb

Feta and dandelion tart

Feta and dandelion tart

by Urvashi Roe

Roasted leeks, farro, zhoug and cashew ‘butter’

Roasted leeks with farro, zhoug and toasted cashew cream

by Chantelle Nicholson

Slow-cooked oxtail stew in red wine on a base of polenta

Oxtail and red wine stew on a base of polenta

by Regula Ysewijn

Pasta with ceps and boudin blanc

Pasta with ceps and boudin blanc

by Stephen Crane

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

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

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

by Marcus Wareing

Mchuzi wa Samaki (Tanzanian coconut fish curry)

Mchuzi wa samaki (Tanzanian coconut fish curry)

by The Kitchen with Great British Chefs

Leek crumble

by Marcus Wareing

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

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

by Lisa Goodwin-Allen

Sri Lankan young jackfruit curry

Sri Lankan young jackfruit curry

by Kolamba, Soho

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

Grilled tuna steak, Asian style red cabbage slaw

Grilled tuna steak, Asian-style red cabbage coleslaw

by Adam Gray

Tofu katsu curry

Tofu katsu curry

by Rosana McPhee

Poached fillet of beef with salsa verde

Poached fillet of beef with salsa verde

by Geoffrey Smeddle

Soy chicken with shiitake mushrooms and lightly pickled vegetables

Soy chicken with shiitake mushrooms and lightly pickled vegetables

by Andy Waters

Chicken-fried chicken with pickled cucumber and peanut soy

Chicken-fried chicken with pickled cucumber and peanut soy

by Scott Hallsworth

Turkey meatball tomato risotto soup

Turkey meatball tomato risotto soup

by Dannii Martin

Tea-smoked pork ribs

Jasmine tea-smoked pork ribs

by Tong Chee Hwee

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

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

by Pollyanna Coupland

Murgh Makhani

Murgh makhani – butter chicken

by Alfred Prasad

Breast of goose with cranberries and celeriac

Breast of goose with cranberries and celeriac

by Adam Byatt

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

Potage of mussels and salt cod with Whitby crab croutes

Potage of mussels and salt cod with Whitby crab croutes

by Frances Atkins

Fish pie

by Tom Aikens

Garlic oil noodles (Si chet khao swe)

Si chet khao swe – Burmese garlic oil noodles

by MiMi Aye

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

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

by Alfred Prasad

Breasts of quail with pea purée, pancetta and marjoram jus

Breasts of quail with pea purée, pancetta and marjoram jus

by Mark Dodson

Tomato mac 'n' cheese

by Marcello Tully

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

Roasted Saddleback pork chop with black pudding and new potatoes

Roasted Saddleback pork chop with black pudding and new potatoes

by Adam Gray

Vietnamese-spiced smoked duck breast

Vietnamese-spiced smoked duck breast

by Nazima Pathan

Artichoke orzotto with toasted pine nuts

Artichoke orzotto with toasted pine nuts

by The Kitchen with Great British Chefs

Curry goat with rice and peas

Curry goat with rice and peas

by Keshia Sakarah

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

Chicken soup with pasta shapes

Chicken soup with pasta shapes

by Adam Bennett

Baked spaghetti squash

Baked and stuffed spaghetti squash

by Pollyanna Coupland

Pan-roasted cod with asparagus and pea risotto

Pan-roasted cod loin with pea and asparagus risotto

by Louise Robinson

Lobster with carrot, citrus and tandoori spices

Lobster with carrot, citrus and tandoori spices

by Hélène Darroze

Dark spiced venison beetroot curry

Dark spiced venison beetroot curry

by Sumayya Usmani

Cornish turbot, marchand de vin sauce, bone marrow and celery

Cornish turbot, Marchand de Vin sauce, bone marrow and celery

by Claude Bosi

Pulled beef rolls in cola BBQ sauce

Pulled beef rolls in cola BBQ sauce

by Oliver Denton

Grilled aubergine rolls

Grilled aubergine rolls

by Alfred Prasad

Fillet of Alaska salmon, aubergine, kumquat, Greek yoghurt

Fillet of salmon, aubergine, kumquat, Greek yoghurt

by Daniel Galmiche

Salt duck and pickled prunes

Salt duck and pickled prunes

by Jeremy Lee

Roast chicken the sous vide way

Sous vide whole chicken

by Rosana McPhee

Salmon pastry

by Marcus Wareing

Tuscan ribollita

Tuscan ribollita

by Alfred Prasad

Tomato farcies (Toulouse sausage stuffed tomato)

Tomato farcies (Toulouse sausage stuffed tomato)

by Henry Harris

Barbecued Gressingham duck breast with white coleslaw

Barbecued duck breast with white coleslaw

by Josh Eggleton

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

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

Roasted fennel, preserved lemon and sardine salad

Roasted fennel, preserved lemon and sardine salad

by Georgina Fuggle

Zigni berbere (spicy Eritrean beef stew)

Zigni berbere (spicy Eritrean beef stew)

by The Kitchen with Great British Chefs

Lobster with chickpea and coriander sauce

Lobster with chickpea and coriander sauce

by Shaun Hill

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

Steamed cod with curried mussels and carrots

Steamed cod with curried mussels and carrots

by Steve Groves

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

Asparagus, red onion and blue cheese tarts

Asparagus, red onion and blue cheese tarts

by Shaun Rankin

Crab, cheddar and chive omelette

Crab, cheddar and chive omelette

by Nathan Outlaw

Roast poussin with chicken fat mayonnaise

Roast poussin with chicken fat mayonnaise

by Pollyanna Coupland

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

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

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

by Henry Russell

Moroccan cauliflower couscous recipe

Moroccan cauliflower couscous

by Karen Burns-Booth

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

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

by Shay Cooper

Ravioli with butternut squash, marjoram, sage and butter

Ravioli with butternut squash, marjoram, sage and butter

by Theo Randall

Traditional fish and chips

Traditional fish and chips

by Josh Eggleton

Tomato, caramelised onion and Gruyere tart

Tomato, caramelised onion and Le Gruyère AOP tart

by Louise Robinson

Barbecued hoisin chicken skewers

Barbecued hoisin chicken skewers with smashed cucumber salad

by Shu Han Lee

Roast grouse with braised cabbage, celeriac purée and sauce Albert

Roast grouse with braised cabbage, celeriac purée and sauce Albert

by Martin Wishart

Smoked ox tongue, peas, pickled vegetables

Smoked ox tongue, peas, pickled vegetables

by Michael Bremner

Chicken braised with prunes and saffron

Braised chicken drumstick fillets with prunes and saffron

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

Braised and roasted whole duck

Braised and roasted whole duck

by Marcus Wareing

Roast pheasant, parsnip hash, baby leeks and prunes

Roast pheasant, parsnip hash, baby leeks and prunes

by Joe Fox

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

Achari Tamarind Fish Curry

Achari tamarind fish curry

by Sumayya Usmani

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

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

by Tim Siadatan, Trullo

Pork secretos with artichokes and red wine tapioca

Pork secretos with artichokes and red wine tapioca

by Nuno Mendes

Cannellini bean herb salad with caper and sultana dressing

Cannellini bean herb salad with caper and sultana dressing

by Louise Robinson

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

Tahini-marinated chicken with tabbouleh and flatbreads

Tahini-marinated chicken with tabbouleh and flatbreads

by Louise Robinson

Skate with barley risotto, prawns and Sauternes sauce

Skate with barley risotto, prawns and Sauternes sauce

by Agnar Sverrisson

Brown butter, lemon and walnut pasta

Brown butter, lemon and walnut pasta

by Pollyanna Coupland

Chicken chaap

by Asma Khan

Cockles cooked in white wine with shallots, pancetta and basil

Cockles cooked in white wine with shallots, pancetta and basil

by Shaun Rankin

Duck breast with mildly spiced sauce

Duck breast with spiced sauce

by Pierre Koffmann

Cod with clams and chorizo

Cod with clams and chorizo

by Anna Hansen

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

Chicken, leek, bacon and mustard bake

Chicken, leek, bacon and mustard bake

by Jeanne Horak-Druiff

How to Make Gluten-free Pizza

Gluten-free pizza

by Victoria Glass

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

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

Breast of chicken with potato gnocchi, courgette ribbons and a tomato and olive sauce

Sous vide chicken breast with potato gnocchi, courgette ribbons and a tomato and olive sauce

by Russell Brown

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

Macadamia-crusted black cod fillet with orzo and salsa verde

by Luke Holder

Gorgonzola-stuffed guinea fowl with cavolo nero and chestnuts

Gorgonzola-stuffed guinea fowl with cavolo nero and chestnuts

by Theo Randall

Fish curry

Easy fish curry

by Mark Hix

Fiery Sulawesi pork ribs

Fiery Sulawesi pork ribs

by Eleanor Ford

Nettle soup with poached egg and pancetta

Nettle soup with poached egg and pancetta

by Charlie Hibbert

Green beans and mushrooms with tarragon cream sauce

Green beans and mushrooms with tarragon cream sauce

by The Kitchen with Great British Chefs

Braised beef shin with pumpkin seed and barley risotto

Braised beef shin with pumpkin seed and barley porridge

by Alyn Williams

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

Moroccan lamb with harissa-spiced couscous and chickpea salsa

Moroccan lamb with harissa-spiced couscous and chickpea salsa

by Alan Murchison

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

Monkfish with sage, cranberry and pine nut stuffing

Monkfish with sage, cranberry and pine nut stuffing

by Nathan Outlaw

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

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

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

by Charlie Hibbert

Hyderabadi biryani of vegetables in a pumpkin shell

Hyderabadi biryani of vegetables in a pumpkin shell

by Vivek Singh

Comté chicken

by The Kitchen with Great British Chefs

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

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

by The Kitchen with Great British Chefs

Cranberry-glazed roast turkey breast with wild rice stuffing

Cranberry-glazed roast turkey breast with wild rice stuffing

by Karen Burns-Booth

Dan dan noodles

Dan dan noodles

by Larkin Cen

Spiced roast cauliflower with toasted sesame dressing and green chilli chutney

Spiced roast cauliflower with toasted sesame dressing and green chilli chutney

by Chantelle Nicholson

Lamb souvlaki wrap

Lamb wrap with red pepper sauce and herb yoghurt

by Alfred Prasad

One pot Christmas poussin

One-pot Christmas poussin

by Pollyanna Coupland

Turkey, chestnut and sage burgers

Turkey, chestnut and sage burgers

by Marcus Wareing

Corn-fed chicken with wild mushrooms and leeks

Corn-fed chicken with wild mushrooms and leeks

by Paul Heathcote

Welsh rarebit

by Andrew MacKenzie

Baked hake with summer vegetables and dill oil

Baked hake with summer vegetables and dill oil

by Adam Simmonds

Vegetable biryani pie

Vegetable biryani pie

by Peter Joseph

Coq au vin

by The Kitchen with Great British Chefs

Linguine with prawns, lemon and parsley

Linguine with prawns, lemon and parsley

by Francesco Mazzei

Soft lovage-crusted brill with new potatoes

Soft lovage-crusted brill with new potatoes

by Frances Atkins

Cuttlefish stew with white beans and 'nduja

Cuttlefish stew with white beans and 'nduja

by Matt Beardmore

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

Anticuchos

by Victoria Glass

Pigeon de Bresse baked in a salt pastry crust

Pigeon de Bresse baked in a salt pastry crust

by Raymond Blanc

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

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

by Elly McCausland

Steak teriyaki and miso aubergine bento box

Simple steak teriyaki and miso aubergine bento box

by Louise Robinson

Rib-eye of beef with soy and spice

Rib-eye of beef with soy and spice

by Paul Heathcote

Lamb with pearl barley, root vegetables and port gravy

Lamb with pearl barley, root vegetables and port gravy

by Food Urchin

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

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

by Jeremy Pang

Autumn warmer: beans, squash and meat stew

Bean, squash and meat stew

by Rosana McPhee

Tomato and vegetable risotto faces

Tomato and barley risotto faces

by Andrew MacKenzie

Vin jaune poached halibut with girolles and grilled grelot onions

Vin jaune-poached halibut with girolles and grilled grelot onions

by Simon Hulstone

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

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

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

by Chantelle Nicholson

Moo ping

by Helen Graves

Roast lamb rump with sweetbread, shoulder, courgette and tomato

Roast lamb rump with sweetbread, shoulder, courgette and tomato

by Galvin brothers

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

Crayfish and beansprout summer rolls

Crayfish and beansprout summer rolls

by Victoria Glass

Chicken and chickpea soup with olive oil

Chicken and chickpea soup

by Shaun Hill

Duck and hog's pudding cassoulet

Duck and hog's pudding cassoulet

by Simon Hulstone

Couscous tfaya

by Nargisse Benkabbou

Roast fillet of cod with saffron potatoes and tomatoes

Roast fillet of cod with saffron potatoes and tomatoes

by David Kelman

Ultimate vegan Christmas sandwich

Ultimate vegan Christmas sandwich

by The Kitchen with Great British Chefs

Sausage, fennel and bean supper

Sausage, fennel and bean supper

by Food Urchin

Barbecued pizza with passata, anchovies and goat's cheese

Barbecued pizza with passata, anchovies and goat's cheese

by Emily Watkins

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

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

by Martin Wishart

Pigeon, Jerusalem artichoke, smoked shallot

Pigeon, Jerusalem artichoke, smoked shallot

by Alex Bond

Smoked haddock baked with Parmesan and peas

Smoked haddock baked with Parmesan and peas

by Henry Harris

Scotch broth

by Richard Corrigan

Whole roasted chicken with herby potato salad

Whole roasted chicken with herby potato salad

by Graham Campbell

Turbot with mussel mousse, dulse, potatoes and white asparagus

Turbot with mussel mousse, dulse, potatoes and white asparagus

by Steve Groves

Five-spice smoked duck with carrots and orange

Five-spice smoked duck with carrots and orange

by Stosie Madi

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

Sweetcorn millet, king oyster mushrooms and crispy cavolo nero

Sweetcorn millet, king oyster mushrooms and crispy cavolo nero

by The Kitchen with Great British Chefs

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

Smoked haddock chowder

Smoked haddock chowder

by Marcello Tully

Grilled sea bream with fennel coleslaw

Grilled sea bream with fennel coleslaw

by Eric Chavot

Herb-stuffed pork loin with spring greens and Jersey Royals

Herb-stuffed pork loin with spring greens and Jersey Royals

by Graham Campbell

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

Grouse, fried brioche and fig purée

Grouse, fried brioche and fig purée

by Kevin Mangeolles

Fennel-smoked Alaska black cod with warm bean salad

Fennel-smoked black cod with warm bean salad

by Daniel Galmiche

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

Sea bass with seaweed dumplings, clementine and lemon foam

by Paul Welburn

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

Chicken curry

by Alfred Prasad

Beef shin recipe

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

by Alyn Williams

Cod with chorizo and white beans

Cod with chorizo and white beans

by Adam Bennett

Chicken in malt vinegar

Chicken with vinegar sauce

by Helen Graves

Chicken musakhan

Chicken musakhan

by Sami Tamimi and Tara Wigley

Spaghetti with lemon, anchovy, sage and pangrattato

Spaghetti with lemon, anchovy, sage and pangrattato

by Ben Tish

Conchiglie frutti di mare – mixed seafood pasta bake

Conchiglie frutti di mare – mixed seafood pasta bake

by Galton Blackiston

Featherblade of beef with soy, butternut and watercress

Featherblade of beef with soy sauce, squash and watercress

by Food Urchin

Pulled oxford sandy & black pork with apple and smoked bacon

Pulled pork buns with apple and smoked bacon

by Matt Weedon

Cheese and prawn jacket potatoes

Cheese and prawn jacket potatoes

by Nathan Outlaw

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

Potato gnocchi with broccoli, bacon and sweetcorn

Potato gnocchi with broccoli, bacon and sweetcorn

by William Drabble

Vegan vegetable strudel

Vegan vegetable strudel

by Aimee Ryan

Sea bream a la talla

Sea bass a la talla

by Nud Dudhia (Breddos Tacos)

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

Bass with leeks and tartare hollandaise

Bass with leeks and tartare hollandaise

by Nathan Outlaw

Spicy pulled chicken and slaw mini tacos

Spicy pulled chicken and slaw mini 'tacos'

by Anjum Anand

Gurkha chicken cardamom curry

Gurkha chicken cardamom curry

by Karen Burns-Booth

Halibut fillet glazed with lardo, parsnip purée and a verjuice and spring onion sauce

Halibut fillet glazed with lardo, parsnip purée and a verjuice and spring onion sauce

by Simon Hulstone

Stuffed pork fillet with Boursin and apple

Barbecued apple and Boursin-stuffed pork fillet

by Jeanne Horak-Druiff

Sea bass with Chinese spice

Sea bass with Chinese spice

by Shaun Hill

Salmon puttanesca

Salmon puttanesca

by The Kitchen with Great British Chefs

Roast leg of Welsh Lamb with rosemary and anchovy

Roast leg of lamb with rosemary and anchovy

by Andrew MacKenzie

Keralan goat ishtu

Kerala goat ishtu

by Alfred Prasad

Hot turkey and caramelised onion tart with melting Stilton cheese

Hot turkey and caramelised onion tart with melting Stilton cheese

by Adam Gray

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)

Roast chicken breast, potato purée and pine nuts

Roast chicken breast, potato purée and pine nuts

by Chris Horridge

Cauliflower shawarma wrap with smoked yoghurt

Cauliflower shawarma wrap with smoked yoghurt

by The Kitchen with Great British Chefs

Roast suckling pig with roast pineapple and baby squid

Roast suckling pig with roast pineapple and baby squid

by Tom Aikens

Egg fried rice with smoked bacon and peas

Egg-fried rice with smoked bacon and peas

by Shu Han Lee

Raised game pie

Raised game pie

by Galton Blackiston

Venison loin with parsnip purée, suet dumpling and sausage casserole

Venison loin with parsnip purée, suet dumpling and sausage casserole

by Scott Goss

Peruvian summer roast chicken

Peruvian summer roast chicken salad

by Victoria Glass

Prawn soba noodle salad with yuzu, avocado and grapefruit mint

Prawn soba noodle salad with yuzu, avocado and grapefruit mint

by Elly McCausland

Fine beans and potato curry

Fine beans and potato curry

by Alfred Prasad

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

Tandoori grey squirrel with Rajasthani spices

Tandoori grey squirrel with Rajasthani spices

by Vivek Singh

Grilled pollock with wild garlic crust and tomato fondue

Grilled pollock with wild garlic crust and tomato fondue

by Robert Thompson

Pan-fried fjord trout with celeriac and pancetta galette

Pan-fried Fjord Trout with celeriac and pancetta galette

by Daniel Galmiche

Triple tomato tabbouleh

Triple tomato tabbouleh

by Jacqueline Meldrum

Ravioli of goat's cheese

Ravioli of goat's cheese

by Andy Waters

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)

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

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

Bavette steak with Le Gruyère AOP polenta chips

Bavette steak with Le Gruyère AOP polenta chips

by Food Urchin

Duck cassoulet à la maison recipe

Cassoulet à la maison

by Galvin brothers

Bomba di Riso (Rice Bomb)

Bomba di Riso (Rice Bomb)

by Nancy Anne Harbord

Veal cutlet with pumpkin, cabbage and sage

Veal cutlet with pumpkin, cabbage and sage

by Francesco Mazzei

Keralan chicken curry

Kerala chicken curry

by Peter Joseph

Steamed duck leg with glazed carrots, lemon and turnip

Steamed duck leg with glazed carrots, lemon and turnip

by Matt Gillan

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

Black cod with petit pois and pea shoots

Black cod with petit pois and pea shoots

by Xavier Boyer

Ham hock, pea and mint salad

Ham hock, pea and mint salad

by Colin McGurran

Skrei with brassicas and tarragon salsa verde

Skrei with brassicas and tarragon salsa verde

by Simon Hulstone

Partridge, myrtle and trotter pie

Partridge, myrtle and trotter pie

by Charlie Hibbert

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

Sizzling prawns in chilli butter with orzo, herb and tomato salad

Sizzling prawns in chilli butter with orzo, herb and tomato salad

by Elly McCausland

Black garlic and chipotle roast beef with beef dripping carrots

Black garlic and chipotle roast beef with beef dripping carrots

by The Kitchen with Great British Chefs

Jerk-style oxtail stew

Oxtail stew with allspice, scotch bonnet and Piccolo tomatoes

by Food Urchin

Caulliflower cheese soup

Cauliflower cheese soup with croutons

by The Kitchen with Great British Chefs

Beef stew and dumplings recipe

Beef stew and dumplings

by Dominic Chapman

Portugese octopus salad

Portuguese octopus salad

by The Kitchen with Great British Chefs

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

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

by The Kitchen with Great British Chefs

Lamb sausages in tomato sauce with bacon sauerkraut

Lamb sausages in tomato sauce with bacon sauerkraut

by Paul Foster

Wild duck with fig and cranberries

Wild duck with fig and cranberries

by Mark Dodson

Mackerel with seaweed cracker

Mackerel with seaweed cracker

by Adam Stokes

Poached turbot with fennel velouté

Poached turbot with fennel velouté

by Galton Blackiston

Turbot with prawns, braised fennel and borage

Turbot with prawns, braised fennel and borage

by Marcus Eaves

Pork with hummus, chou farci and chickpeas

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

by Colin McGurran

Goan prawn curry

Goan prawn curry

by Alfred Prasad

Chicken katsu curry

Chicken katsu curry

by Sally Abé

Beef bougignon

Beef bourguignon

by Louise Robinson

Butternut squash, pear and gorgonzola flatbread tart

Butternut squash, pear and gorgonzola flatbread tart

by Adam Byatt

Keema-spiced cottage pie

Keema-spiced cottage pie

by Calum Franklin

Roast cod with lemon beurre blanc and winter ratatouille

Roast cod with lemon beurre blanc and winter ratatouille

by Galton Blackiston

Braised pheasant with sloe gin and chestnuts

Braised pheasant with sloe gin and chestnuts

by Louise Robinson

Sri Lankan green bean curry

Sri Lankan green bean curry

by Kolamba, Soho

Baked potatoes with crab and walnuts

Baked potatoes with crab and walnuts

by Andy Waters

Chargrilled potatoes with grilled mackerel and a spiced sweet pepper salsa

Chargrilled potatoes with grilled mackerel and a spiced sweet pepper salsa

by Emily Watkins

Ratatouille Recipe

by Galton Blackiston

Braised veal shank with risotto Milanese

Braised veal shank with risotto Milanese

by Luke Holder

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

Venison with Jerusalem artichoke purée and pickled blackberries

Venison with Jerusalem artichoke purée and pickled blackberries

by Scott Goss

Leftover turkey with apple, celeriac and fennel slaw

Leftover turkey with celeriac and fennel slaw

by Paul Ainsworth

Minted pea and watercress soup

Minted pea and watercress soup

by Monica Shaw

Onglet steak with herbs

Onglet steak with herbs

by Tom Hunt

Venison loin with celeriac remoulade, pomme Maxine and juniper jus

Venison loin with celeriac remoulade, pomme Maxine and juniper jus

by Graham Campbell

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

Beef with carrot maafe sauce

Beef with carrot maafe sauce

by Jeremy Chan

Coconut and peanut Quorn chicken

Coconut and peanut Quorn chicken

by Rosana McPhee

Orange and pink risotto

Orange and pink risotto

by Josh Eggleton

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

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

by Dave Watts

Cod burgers with homemade tomato ketchup

Cod burgers with homemade tomato ketchup

by Nathan Outlaw

Stuffed pigs' trotters with morels

Stuffed pig's trotters with potato purée

by Pierre Koffmann

Baked stuffed Provençal courgettes

Baked stuffed Provençal courgettes

by Karen Burns-Booth

Gluten-free shallot tart tatin

Gluten-free shallot tarte Tatin

by The Kitchen with Great British Chefs

Ham hock macaroni cheese

Ham hock macaroni cheese

by Dominic Chapman

Estofat de pop i patata – Catalan octopus stew

Estofat de pop i patata – Catalan octopus stew

by The Kitchen with Great British Chefs

Winter beef braise with redcurrant port sauce

Winter slow cooker beef braise with redcurrant port sauce

by Karen Burns-Booth

Alaska salmon, langoustine, pickled vegetables, Granny Smith

Salmon, langoustine, pickled vegetables, Granny Smith

by Nigel Mendham

Baked cod with tomato sauce

Baked cod with tomato sauce

by Andy Waters

Steak and kidney pudding

Steak and kidney pudding

by Shay Cooper

Venison, ancho chilli and bitter chocolate taco

Sous vide venison tacos with ancho chilli and bitter chocolate

by Russell Brown

Quorn and sweet potato curry

Quorn and sweet potato curry

by Karen Burns-Booth

Quick chickpea and spinach curry

Quick chickpea and spinach curry

by Urvashi Roe

Hand-chopped rump steak burger with peppered bone marrow

Hand-chopped rump steak burger with peppered bone marrow

by Richard Corrigan

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

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

by Elly McCausland

Chicken pho noodle soup

Chicken pho noodle soup

by Thuy Pham, The Little Viet Kitchen

Braised pork cheeks with five spice and pak choi

Braised pork cheeks with five spice and pak choi

by Martin Wishart

Veal kidneys with a Roquefort and walnut butter

Veal kidneys with a Roquefort and walnut butter

by Henry Harris

John Dory with potato rasam

John Dory with potato rasam

by Shaun Hill

Thai-style haddock in a bag

Thai-style haddock en papillote

by Shaun Rankin

Pumpkin, almond and cheese rice bake

Pumpkin, almond and cheese rice bake

by Karen Burns-Booth

Hatchet Herd Dexter beef with Jerusalem artichoke gratin

Hatchet Herd Dexter beef with Jerusalem artichoke gratin

by Matthew Tomkinson

Soda bread and trotters

Soda bread and trotters

by Bryan Webb

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

Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa

by Anna Hansen

Chicken Marbella

Chicken Marbella

by Pollyanna Coupland

Open lasagne of crayfish & spinach

Open crayfish and spinach lasagne

by Louise Robinson

Seco de cordero - Peruvian lamb stew

Seco de cordero – Peruvian lamb stew

by Rosana McPhee

Achari pheasant, spiced aubergine, caviar and poppy seed-pheasant cake

Achari pheasant, spiced aubergine caviar and poppy seed aloo tikki

by Vineet Bhatia

Lamb en croute, courgettes and mint

Lamb en croute, courgettes and mint

by Jun Tanaka

Confit cod with egg yolk and saffron

Confit cod with egg yolk and saffron

by Nuno Mendes

Vegetarian hot and sour soup

Vegetarian hot and sour soup

by Monica Shaw

Vindaloo-spiced monkfish with sweetcorn and beetroot

Vindaloo-spiced monkfish with sweetcorn and beetroot

by Josh Eggleton

Lobster and Gruyere macaroni cheese

Lobster and Le Gruyère AOP macaroni cheese

by Louise Robinson

Beef pesto

by Peter Gordon

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

Chilli garlic crab claws

Chilli garlic crab claws

by Helen Graves

Grouse with beetroot

Sous vide grouse with beetroot

by Adam Stokes

Chorizo-stuffed squid

Chorizo-stuffed squid

by Helen Graves

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 haddock with saffron mash and gremolada

Steamed haddock with saffron mash and gremolada

by Jeremy Lee

Partridge with Swiss chard, chanterelles, quince and chestnuts

Partridge with Swiss chard, girolles, quince and chestnuts

by Geoffrey Smeddle

Turkey, Stilton, chicory and walnut salad

Turkey, Stilton, chicory and walnut salad

by Dominic Chapman

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

Pork cheek and chorizo estofado

Pork cheek and chorizo estofado

by Anna Tobias

Curried fish cakes with spinach and poached egg

Curried fish cakes with spinach and poached egg

by Food Urchin

Welsh Lamb neck with fennel kimchi

Lamb neck with fennel kimchi

by Anna Hansen

Sweet potato and chicken curry

Sweet potato and chicken curry

by Andy Waters

Pork and peaches

Pork and peaches

by Steven Smith

Grilled duck with burnt soy and rhubarb ginger pickle

Grilled duck with burnt soy and rhubarb ginger pickle

by Shuko Oda

Meatball pasta bake

Meatball pasta bake

by Bruno Loubet

Cauliflower and Egg Scramble (Pan Monlar Kyet U Kyaw)

Pan monlar kyet u kyaw – Burmese cauliflower and egg scramble

by MiMi Aye

Haddock baked in spiced yoghurt

Haddock baked in spiced yoghurt

by Helen Graves

Smoked haddock with crushed potatoes and poached egg

Smoked haddock, poached eggs and crushed potatoes

by Bryn Williams

Steamed mussels with cider, leeks and chorizo

Steamed mussels with cider, leeks and chorizo

by Georgina Fuggle

Vegan macaroni cheese

Vegan macaroni cheese

by Jacqueline Meldrum

Chicken korma

by Alfred Prasad

Beehive fish and chips, mushy peas, tartare sauce

Beehive fish and chips, mushy peas, tartare sauce

by Dominic Chapman

Baked leeks and smoked salmon with cheese sauce

Baked leeks and smoked salmon with cheese sauce

by Nathan Outlaw

Cauliflower "rice" biryani recipe

Cauliflower 'rice' biryani

by Monica Shaw

Smoked salmon and leek quiche

Smoked salmon and leek quiche

by Steven Doherty

Tacos al pastor

Tacos al pastor

by Nud Dudhia (Breddos Tacos)

Corned Beef brisket recipe

Corned beef brisket with mustard and pickles

by Shay Cooper

Wild mushrooms, chard and wet polenta

Wild mushrooms, chard and wet polenta

by Bryn Williams

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

Ajowan, turmeric and coriander marinated halibut with mango nam prik

by Anna Hansen

Chorizo flatbreads with pink pickled onions and feta yoghurt

Chorizo flatbreads with pink pickled onions and feta yoghurt

by Helen Graves

Sticky sesame pork ribs

Sticky sesame pork ribs

by Marcus Wareing

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

Pizza Caprino

by Paul Ainsworth

Sweet roasted chicken topped with cobbled vegetables

Sweet roasted chicken topped with cobbled vegetables

by Andy Waters

Grey squirrel ragù with celeriac lasagne

Grey squirrel ragù with celeriac lasagne

by Ivan Tisdall-Downes

Cod with bouillabaisse sauce

Cod with bouillabaisse sauce

by Stephen Crane

Stovies recipe

by Graeme Taylor

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

Beef short rib and onion cottage pie

Beef short rib and onion cottage pie

by Adam Byatt

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

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

by Will Holland

Braised East-West stew

Braised East-West beef stew

by Ken Hom

Low-fat fish stew

Low-fat fish stew

by Adam Gray

Roast chicken with root vegetable and chickpea salad

Roast chicken with root vegetable and chickpea salad

by Irini Tzortzoglou

Confit Alaska salmon with crushed horseradish Jersey Royal new potatoes

Confit salmon with crushed horseradish Jersey Royal new potatoes

by Adam Gray

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

Oriental-style chicken with guacamole

Spiced chicken with guacamole

by Galton Blackiston

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

Chargrilled Anjou pigeon, Sweetcorn, Shallot, Bacon Popcorn

Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn

by Agnar Sverrisson

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

Lemon sole, oyster, smoked leeks and tarragon

Lemon sole, oyster, smoked leeks and tarragon

by Tom Brown

Best-end of lamb, ‘Provençale herbs’

Best-end of lamb, ‘Provençale herbs’

by Paul Heathcote

Wontons in chilli oil sauce

Pork and prawn wontons in chilli oil sauce

by Helen Graves

Cauliflower steak with Black Bomber cheddar, bacon and pickled walnuts

Cauliflower steak with Black Bomber cheddar, bacon and pickled walnuts

by George Farrugia

Duck with celeriac purée and five-spice jus

Duck with celeriac purée and five-spice jus

by Simon Hulstone

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

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

by Greg Cook

Haddock, broad beans and smoked haddock potatoes

Haddock, broad beans and smoked haddock potatoes

by Nathan Outlaw

Alaska salmon with cherry tomato salad

Poached salmon with cherry tomato salad

by Francesco Mazzei

Seafood stew with mussels and shrimp

Seafood stew with mussels and shrimp

by Frances Atkins

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

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

Quorn steak strip and onion pie

Quorn steak strip and onion pie

by Helen Jessup

Chicken Fricassee

Chicken drumstick fillet fricassée

by The Kitchen with Great British Chefs

Cauliflower mince bolognese

Vegan cauliflower mince Bolognese

by Pete Dreyer

Edamame bean stuffed Portobello mushroom

Edamame bean-stuffed Portobello mushroom

by Atul Kochhar

Lamb belly with amaranth and milk skin

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

by Nuno Mendes

Roast wood pigeon with black pudding and baby beets

Roast wood pigeon with black pudding and baby beets

by Matt Worswick

Pigeon breast with beetroot crème fraîche

Pigeon breast with beetroot crème fraîche

by Marcello Tully

Swede massaman curry

Swede massaman curry

by Anna Tobias

Skrei cod en papillote with olives, spinach and herbs

Skrei en papillote with olives, spinach and herbs

by Louise Robinson

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

Confit duck leg with penne, spinach and tomato

Confit duck leg with penne, spinach and tomato

by Galton Blackiston

Rabbit biryani recipe

by Shu Han Lee

Smoked chilli Quorn tacos

Smoked chilli Quorn tacos

by Selina Periampillai

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

Rack of Welsh Lamb with summer vegetables

Rack of lamb with summer vegetables

by Francesco Mazzei

Picadillo

by The Kitchen with Great British Chefs

Porco balichão tamarindo – Macanese tamarind-braised pork

Porco balichão tamarindo – Macanese tamarind-braised pork

by Nuno Mendes

Spring onion, chive and mushroom bao

Spring onion, chive and mushroom bao

by Jeremy Pang

Pan-fried salmon with mushroom sauce

Pan-fried salmon with mushroom sauce

by Paul Heathcote

Slow-cooked chicken and pomegranate pies

Slow-cooked chicken and pomegranate pies

by Rukmini Iyer

Pot-Roast Beef with Juniper Berries and Wild Mushrooms

Pot-roast topside of beef with juniper berries and wild mushrooms

by Ren Behan

Mauritian fish curry (Cari Poisson)

Mauritian fish curry (Cari Poisson)

by Selina Periampillai

Turbot with spiced mussel and clam broth

Turbot with spiced mussel and clam broth

by Shaun Hill

Leek and mushroom vegan pie

Leek and mushroom vegan pie

by The Kitchen with Great British Chefs

Moroccan spiced turkey kebabs with bulgur salad

Moroccan spiced turkey kebabs with bulgur salad

by Graham Campbell

Honey roasted radishes with chickpeas and herbs

Honey-roasted radishes with chickpeas and herbs

by Anna Jones

Lamb dhansak

by Alfred Prasad

Chashu pork belly ramen

Chashu pork belly ramen

by Larkin Cen

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

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

Pasta amatriciana

Pasta amatriciana

by Russell Brown

Spaghetti and meatballs with mini garlic bites

Spaghetti and meatballs with mini garlic bites

by Dominic Chapman

Roasted hake with zhoug, yellow split pea dahl

Hake with zhoug and yellow split pea dhal

by Chantelle Nicholson

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

Alaska salmon marinated in fennel and coriander

Salmon marinated in fennel and coriander

by Daniel Galmiche

Low-calorie smoky chilli with vegetables and beans

Low-calorie smoky chilli with vegetables and beans

by Karen Burns-Booth

Portobello kiev with garlic béchamel

Portobello mushroom Kievs with garlic béchamel

by Joey O'Hare

Spiced lamb faggot with carrot purée

Spiced lamb faggot with carrot purée

by Josh Eggleton

Pumpkin and turkey risotto

Pumpkin and turkey risotto

by William Drabble

Watercress chicken kiev

Watercress chicken Kiev

by The Kitchen with Great British Chefs

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

Kiln's homemade Thai sausage

Sai oua – Northern Thai sausage

by Kiln, Soho

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

Crab claw and bisque pasta

Crab claw and bisque pasta

by Pascal Aussignac

Grilled razor clams with chilli, fennel and thyme

Grilled razor clams with chilli, fennel and thyme

by Adam Byatt

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

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

by Matthew Tomkinson

Warm lemon and rosemary chicken salad with a shallot and caper dressing

Warm lemon and rosemary chicken salad with a shallot and caper dressing

by William Drabble

Festive quails

by Bruno Loubet

Steak, kidney and oyster pudding

Steak, kidney and oyster pudding

by Andrew MacKenzie

Bún bò Huế recipe - Image Copyright Kaleem Hayder

by Leyla Kazim

Roast cauliflower salad with orange

Spiced roasted cauliflower and orange salad

by Victoria Glass

Barbecued spatchcock chicken

Barbecued spatchcock chicken

by Josh Eggleton

Mushroom and Quinoa Vegan Burger

Mushroom and quinoa vegan burger

by Deena Kakaya

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

Roast belly of veal with porcini and Parmigiano Reggiano

Roast belly of veal with cep and Parmigiano Reggiano

by Nancy Anne Harbord

Daube of venison with quince and chestnuts

Daube of venison with quince and chestnuts

by Galvin brothers

Slow roasted Croatian lamb, smoked aubergines, grilled Swiss chard

Slow-roasted lamb, smoked aubergines, grilled Swiss chard

by Francesco Mazzei

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

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

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

by Oliver Bernadet

Spicy tilapia curry

Spicy tilapia curry

by Manjiri Chitnis

Garlic chilli prawns with carrot and courgette noodles

Garlic chilli prawns with carrot and courgette noodles

by Monica Shaw

Vegetable garden

Vegetable garden

by Frances Atkins

Tagine of lamb, couscous, preserved lemon and harissa

Tagine of lamb, couscous, preserved lemon and harissa

by Galvin brothers

Salt and pepper calamari salad

Salt and pepper calamari salad

by Paul Welburn

Sun-dried tomato and avocado spaghetti

Sun-dried tomato and avocado spaghetti

by Rachel Phipps

Chateaubriand with beef and oyster pie and winter vegetables

Chateaubriand with beef and oyster pie and winter vegetables

by Alyn Williams

Lamb tagine

by Geoffrey Smeddle

Moroccan lamb with fluffy lemon couscous

Moroccan lamb with fluffy lemon couscous

by Andy Waters

Cheesy potato pies

Cheesy potato ramekins

by Rosana McPhee

Chilean sea bass with Champagne yuzu-miso sauce

Chilean sea bass with Champagne and yuzu miso sauce

by Hideki Hiwatashi

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

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

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

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

by Andrew MacKenzie

Marmalade glazed gammon

Marmalade glazed gammon

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

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

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

Madras short ribs with sweet potato dhal

by Food Urchin

Oyster sauce baked flat fish

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

by Michael Bremner

Pork cheeks with polenta

Pork cheeks with polenta

by Food Urchin

Chestnut mushrooms with dashi, sour onions and gooseberry 'boshi'

Chestnut mushrooms with dashi, sour onions and gooseberry 'boshi'

by Neil Campbell

Fermented beetroot with blackberries, seaweed and hazelnuts

Fermented beetroot with blackberries, seaweed and hazelnuts

by Rob Howell, Root

Watercress soup with cheddar toasties

Watercress soup with cheddar toasties

by Nathan Outlaw

Duck breast with honey, caraway and beetroot and grapefruit salad

Duck breast with honey, caraway and beetroot and grapefruit salad

by Bruno Loubet

Vegetarian haggis

Vegetarian haggis

by Graham Campbell

Beef carbonnade

Beef carbonnade

by Henry Harris

Stuffed chicken breast with roasted cauliflower and cheesy breadcrumbs

Stuffed chicken breast with roasted cauliflower and cheesy breadcrumbs

by Colin McGurran

Chicken, ham and leek pie

Chicken, ham and leek pie

by Pete Gray

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

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

Malai tikka

by Alfred Prasad

Hanger steak, clams, smoked garlic, sea vegetables

Hanger steak, clams, smoked garlic, sea vegetables

by Paul Foster

White truffle and Parmesan tagliatelle

White truffle and Parmesan tagliatelle

by Galvin brothers

Pork shoulder with hispi cabbage and apples

Sous vide pork shoulder with hispi cabbage and apples

by Agnar Sverrisson

Pork escalopes with emmental

Pork escalopes with emmental

by Martin Wishart

Spicy lamb balls with jewelled rice and cumin yoghurt

Lamb meatballs with jewelled rice and cumin yoghurt

by Marcus Wareing

Pork belly with cannellini beans and salsa verde

Pork belly with cannellini beans and salsa verde

by The Kitchen with Great British Chefs

Butternut squash, pine nut and Gorgonzola risotto

Butternut squash, pine nut and Gorgonzola risotto

by Nigel Mendham

Crispy pork belly and pumpkin mash dusted with black sesame

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

by Rosana McPhee

Venison saddle, sausage, elderberry sauce, pear and parsnip

Venison saddle, sausage, elderberry huntsman sauce, pear and parsnip purée

by Paul Welburn

Fusilli Pasta Salad with Kale, Pumpkin and Toasted nuts

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

by Karen Burns-Booth

Olive oil-poached trout and broccoli with chickpea pancakes

Olive oil-poached trout and broccoli with chickpea pancakes

by Steve Groves

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

Lasagna pastachina

Lasagne pastachina

by Francesco Mazzei

Roast salmon with crushed butter beans

Roast salmon with crushed butter beans

by The Kitchen with Great British Chefs

Pea pesto with wholewheat penne rigate

Pea pesto with whole wheat penne rigate

by Rachel Phipps

Easy tomato soup with cheesy croutons and bubbles

Easy tomato soup with cheesy croutons and bubbles

by Frances Atkins

Mustard-infused rib-eye with crispy potatoes

Mustard-infused rib-eye with crispy potatoes

by Dominic Chapman

Vegetarian kedgeree

Vegetarian kedgeree

by Alfred Prasad

Pork sausages with peas and Berkswell

Pork sausages with peas and Berkswell

by Ollie Templeton

Lamb ragu lasagne

Lamb ragù lasagna

by Paul Ainsworth

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

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

by The Kitchen with Great British Chefs

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

Chicken livers pressed with dukkah

Chicken livers pressed with dukkah

by Greg Malouf

Ham and eggs with potato pancakes

Ham and eggs with potato pancakes

by Mark Dodson

Roast wood pigeon, chicory, rhubarb

Roast wood pigeon, chicory, rhubarb

by Robin Gill

Seared Alaska salmon with heritage tomatoes

Seared salmon with heritage tomatoes

by Dave Watts

Duck salad Lyonnaise

Duck salad Lyonnaise

by Adam Byatt

'Resurrection' – lamb Wellington

Lamb Wellington with chicken mousse, Parma ham and spinach

by Andrew Sheridan

Malaysian beef rendang

Malaysian beef rendang

by Mandy Yin

Mushroom broth with mushroom, miso and udon noodles

Vegan mushroom miso soup with udon noodles

by The Kitchen with Great British Chefs

Lamb Biryani

by Colin McGurran

Pan-fried skrei with cannellini beans and squid

Pan-fried Skrei with cannellini beans and squid

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

Porterhouse steak with beer and bone marrow sauce

Porterhouse steak with beer and bone marrow sauce

by Helen Graves

Kedgeree

by Shay Cooper

Haitian griot with pikliz

Haitian griot with pikliz

by Keshia Sakarah

Beef and mushroom lasagne

Beef and mushroom lasagne

by Helen Graves

Squid ink risotto

Squid ink risotto

by Andrew MacKenzie

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

Truffle and mushroom khichadi

Truffle and mushroom khichadi

by Rohit Ghai

Turmeric rice and spicy green beans

Nasi kuning – Indonesian turmeric rice with spicy green beans

by Shu Han Lee

Mushroom and brie-stuffed Yorkshire puddings

Mushroom and brie-stuffed Yorkshire puddings

by Becca Pusey

Crispy chilli beef

Crispy chilli beef

by Andrew Wong

Fish dogs with winter chutney

Fish dogs with winter chutney

by Andy McLeish

Chicken tikka wraps

Chicken tikka wraps

by Alfred Prasad

Braised spicy aubergines

Braised spicy aubergines

by Ken Hom

Beef and bacon lasagna

Beef and bacon lasagne

by Paul Heathcote

Easy crab bisque

Easy crab bisque

by Louise Robinson

Monkfish with tomato, ginger and garlic

Monkfish with tomato, ginger and garlic

by Shaun Hill

Duck breast with confit fig, fennel and five spice

Duck breast with confit fig, fennel and five spice

by Agnar Sverrisson

Lamb, potato and pearl barley stew

Lamb, potato and pearl barley stew

by William Drabble

Fillet of grass-fed beef, pomme anna and mushroom purée

Sous vide fillet of beef, pomme anna and mushroom purée

by Simon Gueller

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

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

Whole Roast Rabbit on a Stick

Conejo al palo – Peruvian roast rabbit on a stick

by Martin Morales

Fillet of brill in lobster sauce

Fillet of brill in lobster sauce

by Simon Hulstone

Soles in coffins

Soles in coffins

by Marcus Wareing

Budget creamy salmon pasta

Budget creamy salmon pasta

by Jack Monroe

Pea and Quorn kofta curry

Pea and Quorn kofta curry

by Deena Kakaya

Quorn Mexican lasagne

Quorn Mexican lasagne

by Helen Jessup

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

Mushroom soup with sherry and thyme

Mushroom soup with sherry and thyme

by The Kitchen with Great British Chefs

Spiced goat with tomato fondue, aubergine purée and courgette

Spiced goat leg with tomato fondue, aubergine purée and courgette

by Ollie Moore

'Nduja and squid ink vongole

'Nduja and squid ink vongole

by Rosie Birkett

Seared turbot with celeriac, brown shrimp, mussels and shellfish velouté

Seared turbot with celeriac, brown shrimp, mussels and shellfish velouté

by Geoffrey Smeddle

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

Monkfish with clams, black-eyed beans and courgettes

Monkfish with clams, black-eyed beans and courgettes

by George Farrugia

Fennel sausage ragu with 'nduja

Fennel sausage ragù with 'nduja

by Dean Parker

Savoury cheese and onion bread and butter pudding

Savoury cheese and onion bread and butter pudding

by The Kitchen with Great British Chefs

Red onion and ricotta frittata recipe

Red onion and ricotta frittata

by Francesco Mazzei

Squid and mackerel burger with sweet potato chips

Squid and mackerel burger with sweet potato chips

by Simon Hulstone

Roast cod with morcilla, quince and calçots

Roast cod with morcilla, quince and calçots

by Richard Corrigan

Sausage and lentil casserole

Sausage and lentil casserole

by Geoffrey Smeddle

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

Welsh Lamb shank with soft polenta and Persian lime pesto

Lamb shank with soft polenta and Persian lime pesto

by Anna Hansen

Vietnamese seafood and cucumber stir-fry

Vietnamese seafood and cucumber stir-fry

by Food Urchin

Lamb shish kebabs with harissa and pitta bread

Lamb shish kebabs with harissa and pitta bread

by Victoria Glass

Rabbit with spring vegetables, pea shoots and tarragon

Rabbit with spring vegetables, pea shoots and tarragon

by Phil Howard

Beer and barley glazed pichana steak

Beer and barley glazed picanha steak

by Paul Welburn

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

Salmon and spinach en croute

Salmon and spinach en croute

by Marcello Tully

Roast gammon with sweet potato roasties and bacon sprouts

Roast gammon with sweet potato roasties and bacon sprouts

by Graham Campbell

Grilled bavette with grape must, pumpkin and cimi di rapa

Grilled bavette with grape must, pumpkin and cime di rapa

by Ben Tish

Barbecued black bream with fennel and lemongrass

Barbecued black bream with fennel and lemongrass

by Adam Byatt

Cedar planked salmon with endive, apple and olives

Cedar planked salmon with endive, apple and olives

by Cornelius Gallagher

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

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

by Paul Welburn

Fish cakes with avocado

Fish cakes with avocado

by Bruno Loubet

Honey marinated duck breast with sautéed greens and crispy noodles

Honey marinated duck breast with sautéed greens and crispy noodles

by Graham Campbell

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

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

by Geoffrey Smeddle

Rösti

by John Torode

Watercress and mussel risotto

Watercress and mussel risotto

by The Kitchen with Great British Chefs

Slow cooked ox cheeks in wine

Slow-cooked braised ox cheeks in red wine

by Tess Ward

Lamb, smoked aubergine, yoghurt and onions

Lamb, smoked aubergine, yoghurt and onions

by Lee Westcott

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

Red wine, bacon and tarragon risotto

Red wine, bacon and tarragon risotto

by The Kitchen with Great British Chefs

Coronation cauliflower with roasted apricots and pickled turmeric

Coronation cauliflower with roasted apricots and pickled turmeric

by The Kitchen with Great British Chefs

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

Steamed haddock with blood orange and basil hollandaise

Steamed haddock with blood orange and basil hollandaise

by Paul Welburn

King crab kamameshi

King crab kamameshi

by Hideki Hiwatashi

Green lentil, potato and mushroom burgers

Green lentil, potato and mushroom burgers

by Jacqueline Meldrum

Cou-cou and flying fish

Cou-cou and flying fish

by Jason Howard

Sturgeon with caviar, fennel and dill oil

Sturgeon with caviar, fennel and dill oil

by Kuba Winkowski

Goat ragu

by Zoe Adjonyoh

Grilled lamb with cavolo nero and farro

Grilled lamb with cavolo nero and farro

by Skye Gyngell

Summer marinated spatchcock chicken

Summer marinated spatchcock chicken

by Adam Gray

Blackened sirloin steak with salted caramel onions and parsley salad

Blackened sirloin steak with salted caramel onions and parsley salad

by Paul Welburn

Puy lentil bolognese

Puy lentil Bolognese

by The Kitchen with Great British Chefs

Pork loin and black pudding Wellington with Grandpa’s cabbage

Pork loin and black pudding Wellington with Grandpa’s cabbage

by Emily Watkins

Furikake panko fish finger bao

Furikake fish finger bao

by Jeremy Pang

Cochinita pibil with pickled pink onions

Cochinita pibil with pickled pink onions

by Food Urchin

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

Filet au poivre

Filet au poivre

by Henry Harris

English garden salad

English garden salad

by Sally Abé

Stilton, mushroom and red pepper quiche

Stilton, mushroom and red pepper quiche

by Dominic Chapman

Wild sea bass with pea and mint soup

Wild sea bass with pea and mint soup

by Galton Blackiston

Moroccan-spiced mince with herb bulgur wheat and harissa yoghurt

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

by Selina Periampillai

Poached cod with mussels, peas and parsley

Poached cod loin with mussels, peas and parsley

by Martin Wishart

Chicken and lentil salad

Chicken and lentil salad

by Food Urchin

Oxtail and kidney pudding

Oxtail and kidney pudding

by Pete Gray

Curried parsnip and pear soup with mini bhajis

Curried parsnip and pear soup with mini bhajis

by Luke Tipping

Chicken bhuna recipe

by Peter Joseph

Keralan pot-roasted cauliflower with sweet potato and spiced yoghurt

Kerala pot-roasted cauliflower with sweet potato and spiced yoghurt

by Michael Bremner

Lobster linguine with prawns

Lobster linguine with prawns

by Rosana McPhee

Braised beef short rib curry udon with fukujinzuke pickle

Braised beef short rib curry udon with fukujinzuke pickle

by Shuko Oda

Roasted veal sweetbreads, cockles, cauliflower cous-cous and girolles

Roasted veal sweetbreads, cockles, cauliflower cous-cous and girolles

by Adam Simmonds

Brazilian beef with sweet potato wedges

Brazilian beef with sweet potato wedges

by Karen Burns-Booth

Turkey schnitzel sandwich

Turkey schnitzel sandwich

by Luke Tipping

Pollock with cheddar and herb crust

Baked pollock with a cheddar and herb crust

by Nathan Outlaw

Vegan jackfruit khow suey

Vegan jackfruit khow suey

by Alfred Prasad

Gluten-free lean beef lasagne

Gluten-free lean beef lasagne

by Adam Gray

Duck leg with celeriac choucroute, bulgar wheat and cherries

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

by Agnar Sverrisson

Grilled rib-eye with watercress purée

Grilled rib-eye with watercress purée

by Richard Corrigan

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

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

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

by Dave Watts

Duck Pot-au-feu

Duck Pot-au-feu

by Pascal Aussignac

Pulled pork with Carolina gold barbecue sauce

Pulled pork with Carolina gold barbecue sauce

by The Kitchen with Great British Chefs

Spinach, mussels and orzo

Spinach, mussels and orzo

by Anna Tobias

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

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

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

by Michael Wignall

Sweet potato, ginger and spring onion soup

Sweet potato, ginger and spring onion soup

by The Kitchen with Great British Chefs

Sausage and apple casserole with herb-crusted dumplings

Sausage and apple casserole with herb-crusted dumplings

by Karen Burns-Booth

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

Singapore-style wokked crab

Singapore-style wokked crab

by Anna Hansen

Missir wot (Ethiopian spiced lentils)

Misir wot (Ethiopian lentil stew)

by The Kitchen with Great British Chefs

Deep-fried poussin with tarragon mayonnaise and potato wedges

Deep-fried poussin with tarragon mayonnaise and potato wedges

by Food Urchin

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

Chicken and mushroom pie

Chicken and mushroom pie

by Dominic Chapman

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

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

by Russell Bateman

Wok-seared black pepper and oyster sauce venison

Wok-seared venison with black pepper and oyster sauce

by Jeremy Pang

Sika deer with mashed swede, chanterelles and twiglets

Sika deer with mashed swede, girolles and Twiglets

by Graham Garrett

Bangladeshi fish curry with daikon

Bangladeshi fish curry with daikon

by Dina Begum

Roast pheasant hens with Puy lentils and salsify

Roast pheasant hens with Puy lentils and salsify

by Martin Wishart

Cauliflower salad with onion jam, chestnuts and Jerusalem artichokes

Cauliflower salad with onion jam, chestnuts and Jerusalem artichokes

by Francesco Mazzei

Turbot, celeriac, Jerusalem artichoke and truffle

Turbot, celeriac, Jerusalem artichoke and truffle

by Peter Coucquyt

Blanquette de veau recipe with pilau rice

Blanquette de veau with pilau rice

by Eric Chavot

Tobagan curry crab

Tobagan curry crab

by Keshia Sakarah

Fillet of sea bass with coriander and vanilla sauce

Fillet of sea bass with coriander and vanilla sauce

by Marcello Tully

Steamed salmon fillet with asparagus spears and red onion hollandaise

Steamed salmon fillet with asparagus spears and red onion hollandaise

by Graham Campbell

Cod and chips

Battered cod and chips

by Josh Eggleton

Maple brined and braised beef brisket with oyster emulsion

Maple brined and braised beef brisket with oyster emulsion

by Alyn Williams

Hotch potch - lamb and vegetable summer soup

Hotch potch - lamb and vegetable summer soup

by Graeme Taylor

Braised squirrel, horseradish mash, sprout tops and hazelnut jus

Braised squirrel, horseradish mash, sprout tops and hazelnut jus

by The Jugged Hare

Barbecued sticky ribs

Barbecued sticky ribs

by Josh Eggleton

Slow-cooked venison suet pudding with choucroute and carrot purée

Slow-cooked venison saddle with suet pudding and carrot purée

by Daniel Clifford

Bara chirashi

by Masaki Sugisaki

Tomato and anchovy risotto

Tomato and anchovy risotto

by Luke Holder

Cornish skate wing

Sous vide Cornish skate wing

by Michael Wignall

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

Mexican chipotle wings with creamed corn

Mexican chipotle wings with creamed corn

by Leyla Kazim

Roasted turkey leg recipe

Roasted turkey legs with root vegetable mash

by Lisa Goodwin-Allen

Samundari Khazana (mixed seafood)

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

by Atul Kochhar

Pumpkin macaroni cheese recipe

Roast pumpkin, blue cheese and sage baked macaroni

by Elly McCausland

Chargrilled onglet and watercress sandwich with pickled celeriac remoulade

Chargrilled onglet and watercress sandwich with quick-pickled celeriac rémoulade

by Pollyanna Coupland

Rack of lamb, parsley and anchovy sauce

Leg of lamb with braised celeriac, fennel and bitter leaves

by Jeremy Lee

Aberdeen Angus rib eye, mushroom purée and beef tea

Aberdeen Angus rib-eye, mushroom purée and beef tea

by Kevin Mangeolles

Stir fry black pepper beef

Stir-fry black pepper beef

by Tong Chee Hwee

Shepherd's pie

by Dominic Chapman

Chou farci (stuffed cabbage)

Chou farci – stuffed cabbage

by Pascal Aussignac

Black pepper glazed short rib bao

Black pepper glazed short rib bao

by Jeremy Pang

Farmhouse chicken galantine with fig chutney

Farmhouse chicken galantine with fig chutney

by Simon Gueller

Pork, baked apple and crackling

Cured pork belly, baked apple and crackling

by Richard Davies

Beef with asparagus, hogweed, radish and Parmesan

Beef with asparagus, hogweed, radish and Parmesan

by Marcus Wareing

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

Fillet and cheek of beef, with bone marrow and horseradish

Fillet and cheek of beef, with bone marrow and celeriac

by Tony Fleming

Fish pie with warm tartare sauce

Fish pie with warm tartare sauce

by Simon Hulstone

Sea bream with glazed vegetables, straw potatoes and gourmand vinaigrette

Sea bream with glazed vegetables, straw potatoes and gourmand vinaigrette

by Martin Wishart

Oak-smoked garlic and mushroom stroganoff

Oak-smoked garlic and mushroom stroganoff

by The Kitchen with Great British Chefs

Pork belly with squid 'krassado' and squid ink mash

Pork belly with squid 'krassado' and squid ink mash

by George Farrugia

Green romesco sauce with charred peaches and asparagus

Green romesco sauce with barbecued nectarines and asparagus

by The Kitchen with Great British Chefs

Curried cauliflower and potato pasties

Curried cauliflower and potato pasties

by Calum Franklin

Veg Pulao Recipe

Vegetable pulao

by Alfred Prasad

Cheesy roasted squash lasagne with spinach and walnut pesto

Cheesy roasted squash lasagne with spinach and walnut pesto

by Becca Pusey

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

Braised cabbage, burnt cream, Bordelaise sauce

Braised cabbage, burnt cream, Bordelaise sauce

by Alex Bond

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

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

by Phil Fanning

Roast gurnard with Brussels sprout leaves and winter mushrooms

Roast gurnard with Brussels sprout leaves and winter mushrooms

by Paul Foster

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

Salmon mornay

by The Kitchen with Great British Chefs

Vol-au-vents of mussel, spinach and roquefort

Vol-au-vents of mussel, spinach and Roquefort

by Mark Dodson

Tea smoked barbecued lamb chops with spicy korean miso

Tea-smoked barbecued lamb chops with spicy Korean miso

by Scott Hallsworth

Rolled and roasted cabbage leaves with chestnut and cranberry tabouleh

Vegan and gluten-free stuffed cabbage leaves with chestnuts, cranberries and rice

by Joey O'Hare

Caramelised veal brains, capers and beurre noisette

Caramelised calf brains, capers and beurre noisette

by Galvin brothers

Awaze chicken thighs

Awaze chicken thighs

by The Kitchen with Great British Chefs

Pork and quince

Pork and quince

by Agnar Sverrisson

Cock a leekie 'my way'

Cock a leekie 'my way'

by Graham Campbell

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

Poached lobster surprise with lobster macaroni

Poached lobster surprise with lobster macaroni

by Mark Jordan

Stir-fried minced pork with Thai basil and chilli oil

Stir-fried minced pork with Thai basil and chilli oil

by Shu Han Lee

Kurnik chicken pie

Kurnik chicken pie

by Alissa Timoshkina

Steak sandwich recipe with green goddess dressing

Organic steak sandwich with green goddess mayo

by Helen Graves

Mini curried shepherd's pie

Mini curried shepherd's pie

by Galton Blackiston

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

Homemade ricotta, romesco sauce, fennel and rye

Homemade ricotta, romesco sauce, fennel and rye

by Chantelle Nicholson

Veal with Grana Padano sauce

Veal schnitzel with Grana Padano sauce

by Rosana McPhee

Winter vegan moussaka

Winter vegan moussaka

by The Kitchen with Great British Chefs

Grilled halloumi flatbreads with preserved lemon and barberry salsa

Grilled halloumi flatbreads with preserved lemon and barberry salsa

by Sabrina Ghayour

Hay smoked roe deer with red fruits, vegetables and leaves

Hay smoked roe deer with red fruits, vegetables and leaves

by Paul Welburn

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

Linguine of Alaska king crab

Linguine of king crab

by Dominic Chapman

Smoked haddock and shellfish chowder

Smoked haddock and shellfish chowder

by Louise Robinson

Pizza Fiorentina

Pizza Fiorentina

by Paul Ainsworth

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

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

by Adam Gray

Pork chop, braised lentils, saffron aioli

Pork chop with braised lentils, chimichurri and saffron aioli

by The Kitchen with Great British Chefs

Macaroni ham and cheese

Macaroni ham and cheese

by Adam Gray

Peshwari lamb kebab

Peshwari lamb kebab

by Alfred Prasad

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

Cordero chukulati - slow and low lamb shanks and chocolate

Cordero chukulati – slow and low lamb shanks and chocolate

by Martin Morales

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

Fideo seco with cuttlefish

Fideo seco with cuttlefish

by Santiago Lastra

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

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

by Steve Groves

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

Herdwick lamb with goats curd and lemon

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

by Sat Bains

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

Sweet and sour whole prawns

Sweet and sour prawns

by Jeremy Pang

Bacalao a la Riojana with crispy garlic

Bacalao a la Riojana with crispy garlic

by José Pizarro

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

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

by Marcus Wareing

Grilled mallard with baby gem lettuce, crispy yolk and soy gel

Grilled mallard with baby gem lettuce, crispy yolk and soy gel

by Josh Eggleton

Paneer jalfrezi

Paneer jalfrezi

by Alfred Prasad

Swede, onion and cheese pie

Swede, onion and cheese pie

by Anna Tobias

Poached lobster tail with cauliflower and butter sauce

Poached lobster tail with cauliflower and butter sauce

by William Drabble

Cuttlefish bologaise with tortiglioni and salsa verde

Cuttlefish ragù with tortiglioni and salsa verde

by Paul Welburn

Tromboncino squash with mozzarella, fermented chilli and tomato

Tromboncino squash with mozzarella, fermented chilli and tomato

by Alan Stewart

Rabbit with butternut squash and papaya

Rabbit with butternut squash and papaya

by Pascal Aussignac

Roasted red pepper polenta with red pepper purée, green beans and soy foam

Roasted red pepper polenta with red pepper purée, green beans and soy foam

by Graham Campbell

Baked Alaska halibut with pea mousse and sauce vierge

Baked halibut with pea mousse and sauce vierge

by Graham Campbell

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

Macher jhol - Bengali fish curry

Macher jhol – Bengali fish curry

by Asma Khan

Crispy Alaska salmon with sweet and sour cabbage and spicy sauce

Crispy salmon with sweet and sour cabbage and spicy sauce

by Matthew Tomkinson

Rabbit tikka masala

Rabbit tikka masala

by Dominic Chapman

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

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

by Michael Caines

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

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

by Tom Anglesea

Halloumi pasta with lemon and mint

Halloumi pasta with lemon and mint

by Leyla Kazim

Jungle style curry of turkey with fresh fenugreek

Jungle style curry of turkey with fresh fenugreek

by Vivek Singh

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

Quick-pickled sea bass escabeche

Quick-pickled sea bass escabeche

by Pollyanna Coupland

Wood pigeon breast with salsa verde and black pudding beignets

Sous vide wood pigeon with salsa verde and black pudding beignets

by Will Holland

Warm Tofu in Garlic Sesame Sauce

Warm tofu in garlic and sesame sauce

by Monica Shaw

Vegan chickpea and tomato bhuna

Vegan chickpea and tomato bhuna

by Paul Foster

Tempura tofu steak burgers with coriander pesto

Tempura tofu steak burgers with coriander pesto

by Nancy Anne Harbord

Veal shish and onion salad flatbread with charred sivri biber relish

Veal shish and onion salad flatbread with charred sivri biber relish

by Selin Kiazim

Steak au poivre

Steak au poivre

by Bryan Webb

Moroccan chicken with couscous

Moroccan chicken with couscous

by Marcello Tully

Easter lamb pie

Gluten-free Easter lamb pie

by Victoria Glass

Welsh Lamb navarin

by Richard Corrigan

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

Sri Lankan pork belly curry

Sri Lankan pork belly curry

by Kolamba, Soho

Low-calorie Singapore noodles

Low-calorie Singapore noodles

by Karen Burns-Booth

Lentil cabbage miso bake with roast vegetables

Lentil cabbage miso bake with roast vegetables

by Monica Shaw

Pan-roast sea bass fillet with Jersey scallops and peas

Pan-roast sea bass fillet with Jersey scallops and peas

by Mark Jordan

Lemon sole grenobloise

Lemon sole grenobloise

by Geoffrey Smeddle

Toad in the hole

Toad in the hole

by Galton Blackiston

Preparation of hare with baby leeks and quince

Preparation of hare with baby leeks and quince

by Gary Jones

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

Confit milk-fed lamb shoulder with mild spices

Confit milk-fed lamb shoulder with mild spices

by Xavier Boyer

Red cabbage malfatti with brown butter and orange

Red cabbage malfatti with brown butter and orange

by The Kitchen with Great British Chefs

Sea bass with soy sauce meringue, pak choi and cauliflower

Sea bass with soy sauce meringue, pak choi and cauliflower

by Matt Gillan

Fermented barley and girolle risotto

Fermented barley and girolle risotto

by Robin Gill

Bacon stuffed spuds

Bacon stuffed spuds

by Matthew Tomkinson

Beef Stew with Lime Rice Recipe

Soy, sweet potato and beef pot with steamed lime rice

by Georgina Fuggle

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

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

by Sumayya Usmani

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

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

by Luke Holder

Cantonese pork chops

Cantonese pork chops

by Jeremy Pang

Vegan massaman curry

Vegan massaman curry

by David and Charlotte Bailey

Kinloch’s beef salad

Kinloch’s beef salad

by Marcello Tully

Miso and ginger braised pork belly

Miso and ginger braised pork belly

by Shu Han Lee

Shutki shira – Dried shrimp stew with vegetables and naga chilli

Shutki shira – Bangladeshi dried shrimp stew

by Dina Begum

Flash-fried rump steak with sauce gribiche and spring greens

Flash-fried rump steak with sauce gribiche and spring greens

by Chantelle Nicholson

Spicy noodle laksa

Spicy noodle laksa

by Sophie Thompson

Braised beef cheek in red wine

Braised beef cheek in red wine

by Pierre Koffmann

Beef striploin with alexanders and braised kombu

Beef striploin with alexanders and braised kombu

by Paul Foster

Roast pumpkin and charred onion salad

Roast pumpkin and charred onion salad

by John Torode

Mushroom cobbler

Mushroom cobbler

by Marcus Wareing

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

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

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

by The Kitchen with Great British Chefs

Le Gruyère AOP reserve Caesar salad

Le Gruyère AOP reserve Caesar salad

by Nancy Anne Harbord

Grilled Dover sole with yuzu butter

Grilled Dover sole with yuzu butter

by Masaki Sugisaki

Duck with sauerkraut potato dumplings and hispi cabbage

Duck with sauerkraut potato dumplings and hispi cabbage

by Kuba Winkowski

Ravioli of duck, seared langoustine tails and sherry veal jus

Ravioli of duck, seared langoustine tails and sherry veal jus

by Mark Jordan

Paneer and red pepper skewers

Paneer and red pepper skewers

by Alfred Prasad

Smoked eel spätzle

Smoked eel spätzle

by Shay Cooper

Thai chicken soup

Thai chicken soup

by Andy Waters

Salt-baked salmon recipe

Salt-baked salmon

by Galton Blackiston

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

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

by Adam Gray

Tartiflette

by Steve Groves

Seared cod with asparagus, crab beignets and samphire

Seared cod with asparagus, crab beignets and samphire

by James Sommerin

Rajasthani style Laal Mas with vibrant Kashmiri chilli

Rajasthani-style Laal Mas with Kashmiri chilli

by Sumayya Usmani

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

Tomato cobbler

by Georgina Fuggle

Turnip and clam orecchiette

Turnip and clam orecchiette

by Anna Tobias

Eight-treasure fried rice

Eight-treasure fried rice

by Shu Han Lee

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

Stuffed cabbage rolls with tomato sauce

by Martin Wishart

Campfire chilli and coffee con carne

Campfire chilli and coffee con carne

by Matthew Tomkinson

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

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

by Nud Dudhia (Breddos Tacos)

Native lobster risotto with tarragon and chives

Native lobster risotto with tarragon and chives

by William Drabble

Baked hake in a Mediterranean crust

Baked hake in a Mediterranean crust

by Nathan Outlaw

Beef fillet, foie gras, parsley purée and Madeira sauce

Beef fillet, foie gras, parsley purée and Madeira sauce

by Chris Horridge

Spaghetti with Pool bay clams gremolata and chilli

Spaghetti with clams, gremolata and chilli

by Paul Welburn

Robata pork ribs with honey soy ginger glaze

Robata grilled pork ribs with honey, soy and ginger

by Scott Hallsworth

Lamb leg with sheep curd, aubergine caviar, artichoke and roasted tomatoes

Sous vide lamb leg steaks with sheep curd, aubergine caviar, artichoke and roasted tomatoes

by Shaun Rankin

Pan-fried sea bass with broccoli purée and citrus sauce

Pan-fried sea bass with broccoli purée and citrus sauce

by Pierre Koffmann

Honey and coconut caramelised chicken

Honey and coconut caramelised chicken

by Thuy Pham, The Little Viet Kitchen

Soba salad with hot smoked mackerel, spring onions, courgettes

Soba salad with hot smoked mackerel, spring onions, courgettes

by Shu Han Lee

Glazed Alaska black cod with a verjuice sauce and crunchy grapes

Glazed black cod with a verjuice sauce and crunchy grapes

by Pascal Aussignac

Pollock with kombu seaweed, sweetcorn and grapefruit

Sous vide pollock with kombu seaweed, sweetcorn and grapefruit

by Adam Stokes

Pot-roast brisket with bone marrow mash and charred hispi cabbage

Pot-roast brisket with bone marrow mash and charred hispi cabbage

by Scott Goss

Barbecued Fjort Trout fillets with cucumber

Barbecued Fjord Trout fillets with cucumber

by Daniel Galmiche

Beef cheek and fillet, Dorset snails and parsnip

Beef cheek and fillet, Dorset snails and parsnip

by Luke Holder

Runner bean and ricotta pie

Runner bean and ricotta pie

by Anna Tobias

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

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

by Pollyanna Coupland

Spelt, barley and squash risotto

Spelt, barley and squash risotto

by Josh Eggleton

Caril de camarão com quiabos – Macanese curried prawns and okra

Caril de camarão com quiabos – Macanese curried prawns and okra

by Nuno Mendes

Fjord trout, mussels, ginger and lemongrass gratin

Fjord Trout, mussels, ginger and lemongrass broth

by Daniel Galmiche

Root vegetable tarte Tatin

Root vegetable tarte Tatin

by Food Urchin

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

Alaska salmon, red kiwicha, yellow potato, rocoto chilli

Salmon, red kiwicha, yellow potato, rocoto chilli

by Robert Ortiz

Chicken donburi with soy cured egg and pickled cabbage

Chicken donburi with soy-cured egg and pickled cabbage

by Louise Robinson

Spatchcock roast poussin with fermented chilli bean butter

Spatchcocked poussin with fermented chilli bean butter

by Pollyanna Coupland

Black bream with toasted almonds, brown shrimp and broccoli purée

Black bream with toasted almonds, brown shrimp and broccoli purée

by Tom Aikens

Shaved brassica stem salad

Shaved brassica stem salad

by Victoria Glass

Barbecued pork chop with apple and endive

Barbecued pork chop with apple and endive

by Marcus Wareing

Whole wheat penne with kale, chilli, garlic and pecorino

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

by Valeria Necchio

Lamb and red pepper ragout

Lamb and red pepper ragout

by Geoffrey Smeddle

King prawn Nyonya curry laksa

King prawn Nyonya curry laksa

by Mandy Yin

Deep-fried lemon sole with cucumber salad and lime mayonnaise

Deep-fried lemon sole with cucumber salad and lime mayonnaise

by Nathan Outlaw

Autumn vegetable crumble

Vegetable crumble

by Nathan Outlaw

Leek, cheese and potato soup

Leek, cheese and potato soup

by Jane Blackmore

Tali Macchi

Sea bass with tali macchi sauce

by Alfred Prasad

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

Tuscan-style sausage ragu

Tuscan-style sausage ragù

by Luke Holder

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

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

by David Kelman

Roast grouse with blackberries and port wine jus

Roast grouse with blackberries and port wine jus

by William Drabble

Venison, tomato and rosemary ragu with grilled polenta

Venison, Piccolo cherry tomato and rosemary ragù with grilled polenta

by Emily Watkins

Venison with roasted root vegetables and a red wine sauce

Venison with roasted root vegetables and a red wine sauce

by Tom Kitchin

Mussel broth

by Paul Ainsworth

Indian roast lamb leg (Raan masala)

Charcoal-smoked Indian leg of lamb (raan masala)

by Naheed Hafiz

Salmon and haddock fish cakes with tomato mayo

Salmon and haddock fish cakes with tomato mayo

by Adam Gray

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

Borsch

by Alissa Timoshkina

Pesto gratinated aubergine with caponata

Pesto gratinated aubergine with caponata

by Luke Holder

Bangladeshi lamb chop bhuna

Bangladeshi lamb chop bhuna

by Dina Begum

Spiced cod with curried cauliflower and mango

Spiced cod with curried cauliflower and mango

by Tony Fleming

Easy fish tacos

Easy fish tacos

by Sally Abé

Roasted partridge with spätzle

Roasted partridge with spätzle

by Richard Bainbridge

Tamarind Duck Recipe

Tamarind duck with fried cauliflower

by Steve Drake

Sea bass with prawn tortellini, fennel purée and white wine sauce

Sea bass with prawn tortellini, fennel purée and white wine sauce

by Simon Hulstone

Risotto Milanese with wild mushrooms

Risotto Milanese with wild mushrooms

by Galton Blackiston

Portuguese African rice

Portuguese African rice

by Casa do Frango

Madras and apricot beef hotpot

Madras and apricot beef hotpot

by Karen Burns-Booth

Fishy pie

by Andy Waters

Pork belly, kimchi, smoked tofu, shiitake, peanuts

Pork belly, kimchi, smoked tofu, shiitake, peanuts

by Peter Gordon

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

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

by James Mackenzie

Moroccan chicken and chickpea soup

Moroccan chicken and chickpea soup

by Louise Robinson

Starfish cakes

by Andy Waters

Malabar prawn curry

Malabar prawn curry

by Peter Joseph

Gammon and white bean stew

Gammon and white bean stew

by Rosana McPhee

Octopus mbongo

by Jeremy Chan

Salsify carbonara with confit pork cheek

Salsify carbonara with confit pork cheek, crackling and chestnuts

by Geoffrey Smeddle

Beef tartare recipe

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

by Adam Bennett

Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts

Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts

by Martin Wishart

Moussaka stuffed marrow recipe

Moussaka-stuffed marrow

by Food Urchin

Charcoal-grilled lamb chops with peas

Charcoal-grilled lamb chops with peas

by Ben Tish

Cured salmon and wild fennel

Cured salmon and wild fennel

by Chris Horridge

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

Roast plantain burrito

Roast plantain burrito with Mexican rice and mixed beans

by Food Urchin

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

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

by Kevin Mangeolles

Summer mange tout, radish and tuna salad

Mangetout, radish and white tuna salad

by Georgina Fuggle

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

Turbot with cucumber beurre blanc

Turbot with cucumber beurre blanc

by Dominic Chapman

Roast grouse with game chips

Roast grouse with game chips

by The Jugged Hare

Côte de boeuf with black truffle and Parmesan gratin

Côte de boeuf with black truffle and Parmesan gratin

by Andy McLeish

Chargrilled chilli chicken breast with Jersey Royals and romesco cakes

Chargrilled chilli chicken breast with Jersey Royals and romesco cakes

by Graham Campbell

Broccoli, leek and potato soup

Broccoli, leek and potato soup

by The Kitchen with Great British Chefs

Hanger steak with baked bone marrow

Hanger steak with baked bone marrow

by Mark Hix

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

Pork shoulder with bubble and squeak

Pork shoulder with bubble and squeak

by Josh Eggleton

Sophie's meat loaf

by Sophie Thompson

Iberico pork presa with chimichurri and red pepper purée

Iberico pork presa with chimichurri and red pepper purée

by Jun Tanaka

Lamb shanks with tomato and rosemary

Lamb shanks with tomato and rosemary

by Martin Wishart

Southern fried chicken

Southern fried chicken

by Shaun Hill

Lyme Bay lobster salad with crispy bacon

Lyme Bay lobster salad with crispy bacon

by Mark Hix

Roast pork belly with pineapple and satay sauce

Roast pork belly with pineapple and satay sauce

by Colin McGurran

Roast baharat and lemon marinated Welsh Lamb

Roast baharat and lemon marinated lamb

by Anna Hansen

Crispy fish fingers in lemonade batter

Fish fingers in lemonade batter

by Shaun Rankin

Fried pheasant

by The Jugged Hare

Guinness-braised short ribs with crispy oyster gremolata and buttermilk

Guinness-braised short ribs with crispy oyster gremolata and buttermilk

by George Farrugia

Onglet steak, pickled walnuts and horseradish

Onglet steak, pickled walnuts and horseradish

by Jeremy Lee

Cornish salt pollock, squid and mussel stew

Cornish salt pollock, squid and mussel stew

by Nathan Outlaw

Sweetcorn soup with crispy tempura prawns

Sweetcorn soup with crispy tempura prawns

by Shaun Rankin

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

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

by The Kitchen with Great British Chefs

Chicken yakitori

Chicken yakitori

by Helen Graves

Assiette of Lune Valley lamb with garlic purée

Assiette of lamb with garlic purée

by William Drabble

Longhorn beef sirloin, pickled walnut salsa verde and tropea onions

Longhorn beef sirloin, pickled walnut salsa verde and tropea onions

by Merlin Labron-Johnson

Cod with coco beans and tomato confit

Sous vide cod with coco beans and tomato confit

by Daniel Galmiche

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

Kothu parotta

by Alfred Prasad

Glazed lobster omelette

Glazed lobster omelette

by Shay Cooper

Rump of Welsh Lamb with baked aubergine and pesto

Rump of lamb with baked aubergine and pesto

by Bryan Webb

Venison, celeriac and mushroom pudding

Venison, celeriac and mushroom pudding

by Russell Brown

Chargrilled chicken with cauliflower, pomegranate and toasted pine nut salad

Chargrilled chicken with cauliflower, pomegranate and toasted pine nut salad

by Adam Gray

Oxtail and celeriac 'lasagne' with baby spinach and horseradish cream

Oxtail and celeriac 'lasagne' with baby spinach and horseradish cream

by Matthew Tomkinson

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

Pan roast turbot with braised leeks and verjus sauce

Pan-roasted turbot with braised leeks and verjus sauce

by Colin McGurran

Ham hock cooked in Meantime Pilsner with honey and ginger

Ham hock cooked in pilsner with honey and ginger

by William Drabble

Duck with vodka cherry sauce

Duck with vodka and cherry sauce

by Ren Behan

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

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

by Elly McCausland

Cod in aioli sauce

Cod in aioli sauce

by Pascal Aussignac

Barbecued lamb, smoky aubergine and feta wraps

Barbecued lamb, smoky aubergine and feta wraps

by Helen Graves

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

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

by Alyn Williams

Vegan nasi goreng

Vegan nasi goreng

by David and Charlotte Bailey

Grilled lobster

Grilled lobster

by Bryan Webb

Beef casserole and celeriac mash

Beef casserole with celeriac mash

by Sally Abé

Wild rice nasi goreng

Wild rice nasi goreng

by Joey O'Hare

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

Plov – Russian beef pilaf

Plov – Uzbek lamb pilau

by Alissa Timoshkina

Gammon, leek and mustard pasta bake

Gammon, leek and mustard pasta bake

by Shaun Hill

Winter steak salad with spiced pickle dressing

Winter steak salad with spiced pickle dressing

by Helen Graves

Brazilian-style meatballs in a classic feijoada sauce

Lamb meatballs in a feijoada-style sauce

by Karen Burns-Booth

Hot smoked cod, tomato, basil and cods roe

Hot-smoked cod with tomatoes and cod's roe

by Paul Welburn

Green Tabasco and coriander butter roasted poussin

Green Tabasco and coriander butter roasted poussin

by Louise Robinson

Thai chicken, carrot and cashew salad

Thai chicken, carrot and cashew salad

by Chantelle Nicholson

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

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

Powdered duck with braised cabbage and pickled cherries

Powdered duck with braised cabbage and pickled cherries

by Ashley Palmer-Watts

Za'atar spiced lamb neck and baba ganoush tacos

Za'atar-spiced lamb neck and baba ganoush tacos

by The Kitchen with Great British Chefs

Lettuce soup

by Anna Tobias

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

Autumn vegetable salad with beetroot dressing

by Adam Gray

Georgian-style grilled pork with cherry and dill sauce

Georgian-style grilled pork with cherry and dill sauce

by Helen Graves

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

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

by Michael Wignall

Chilli garlic pork and courgette skewers

Chilli garlic pork and courgette skewers

by Shu Han Lee

Quick vegetable curry

Quick vegetable curry

by Paul Heathcote

Beef fillet with marrow bones, oyster sabayon and girolle mushrooms

Beef fillet with marrow bones, oyster sabayon and girolle mushrooms

by Pascal Aussignac

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

Crab jollof rice

Crab jollof rice

by Jeremy Chan

Pappardelle with rose harissa, black olives and capers

Pappardelle with rose harissa, black olives and capers

by Yotam Ottolenghi

Braised ox cheeks

Braised ox cheeks

by James Ramsden

Sous vide turbot, summer mushroom salad, apricot dressing

Sous vide turbot, summer mushroom salad, apricot dressing

by Luke Holder

Oxtail with boudin blanc and creamed cabbage

Oxtail with boudin blanc and creamed cabbage

by Stephen Crane

Pork, apple and wholegrain mustard roll

Pork, apple and wholegrain mustard roll

by Russell Brown

Potato and gruyere cheese risotto with wild mushrooms

Potato and Le Gruyère AOP risotto with wild mushrooms

by Galton Blackiston

Pork chop with rhubarb and ancho chilli salsa

Pork chops with rhubarb and ancho chilli salsa

by The Kitchen with Great British Chefs

Quail in the woods

Quail in the woods

by Colin McGurran

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

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

by Adam Simmonds

Chicken cacciatore

Chicken cacciatore

by Louise Robinson

Boudin noir, pomme purée and glazed grapes

Boudin noir, pomme purée and glazed grapes

by Galvin brothers

Pork meatballs with tagliatelle

Pork meatballs with tagliatelle

by Russell Brown

Pork four ways

by Bryan Webb

Five-bird roast

Five-bird roast

by James Mackenzie

Roasted pigeon, beetroot, fig and blue cheese

Roasted pigeon, beetroot, fig and blue cheese

by Daniel Clifford

Roasted Italian sausages with borlotti beans and 'nduja sauce

Roasted Italian sausages with borlotti beans and 'nduja sauce

by Theo Randall

Low-calorie turkey curry

Low-calorie turkey curry

by Karen Burns-Booth

Duck, mushroom, foie gras

Duck, mushroom and foie gras

by Adam Handling

Marinated shoulder of lamb

Chilli-marinated roast lamb with mint jelly

by Dominic Chapman

Lamb neck fillet with smoky mashed potatoes

Lamb neck fillet with smoky mashed potatoes

by Emily Watkins

Turkey meatballs with pepper sauce

Turkey meatballs with pepper sauce

by Andy Waters

Lamb and haggis wellington

Lamb and haggis Wellington

by Adam Handling

Wild garlic polpette

Wild garlic polpette with spaghetti and pesto

by Anna Jones

Chicken topped with banana and flapjack

Chicken topped with banana and flapjack

by Frances Atkins

Chorizo with minted peas

Chorizo with minted peas

by Angel Zapata Martin

Cod popcorn with cucumber and potato salad

Cod popcorn with cucumber and potato salad

by Luke Tipping

Roast grouse with game chips, watercress and bread sauce

Roast grouse with game chips, watercress and bread sauce

by Galvin brothers

Poached salmon with potato, leek and watercress dauphinoise

Poached salmon with potato, leek and watercress dauphinoise

by Food Urchin

Duck breast with lavender, fennel purée and peach purée

Duck breast with lavender, fennel purée and peach purée

by Steven Smith

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

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

by William Drabble

Sausage and egg picnic pie

Sausage and egg picnic pie

by James Ramsden

Chow mein recipe

by Sally Abé

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

Smoked chicken and butternut squash risotto

Smoked chicken and butternut squash risotto

by Mark Dodson

Grilled Norfolk sausages with crushed peas and onion marmalade

Grilled Norfolk sausages with crushed peas and onion marmalade

by Galton Blackiston

Roast partridge with seasonal vegetables and tarragon jus

Roast partridge with seasonal vegetables and tarragon jus

by Mark Dodson

Pizza hearts

by William Drabble

Breast of Madgett's farm duck with potato pancakes

Breast of Madgett's farm duck with potato pancakes

by Bryan Webb

Duck breast salad with burnt coconut, pineapple and cashews

Duck breast salad with burnt coconut, pineapple and cashews

by Matt Gillan

Poached salmon with watercress

Poached salmon with watercress

by Tom Aikens

Spaghetti puttanesca recipe

One-pot spaghetti puttanesca

by Rachel Phipps

Gigot of monkfish with tomato and pepper sauce

Gigot of monkfish with tomato and pepper sauce

by Andy Waters

Baked bream with wilted spinach, radish and nero sauce

Baked bream with wilted spinach, radish and nero sauce

by Colin McGurran

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

Sous vide portobello mushrooms, caramelised celeriac, remoulade and thyme

by Chantelle Nicholson

Poulet à la moutarde – chicken with mustard

Poulet à la moutarde – chicken in mustard sauce

by The Kitchen with Great British Chefs

Carrot, cumin and kidney bean burger

Carrot, cumin and kidney bean burger

by Jack Monroe

Mackerel and brown rice kedgeree

Mackerel and brown rice kedgeree

by Rachel Walker

Spinach and chickpea curry

Spinach and chickpea curry

by Victoria Glass

Alaska black cod with pea shoots, mint and Thai dressing

Black cod with pea shoots, mint and Thai dressing

by Andy Waters

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

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

by Daniel Galmiche

Moqueca de lagosta e mexilhao

Lobster and mussel moqueca

by Marcello Tully

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

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

by Kevin Mangeolles

Fish finger BLT

Fish finger BLT

by Galvin brothers

Tacos de suadero – slow-cooked beef brisket tacos

Tacos de suadero – slow-cooked beef brisket tacos

by Nud Dudhia (Breddos Tacos)

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

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

by Paul Welburn

Shiitake mushroom and cheese fritters with escalivada

Shiitake mushroom and cheese fritters with escalivada

by Peter Gordon

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

Roasted guinea fowl with beetroot, ginger and thyme

Roasted guinea fowl with beetroot, ginger and thyme

by Andy Waters

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

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

by Alyn Williams

Leafy celery, Devon Blue, roasted squash and pickled walnuts

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

by Joe Fox

Steak, thyme and onion pie with celeriac mash

Beef steak, thyme and onion pie with celeriac mash

by Georgina Fuggle

Duck breast with passion fruit sauce and crushed new potatoes

Duck breast with passion fruit sauce and crushed new potatoes

by Marcello Tully

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

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

by Kevin Mangeolles

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

Baked mackerel with salsa and fishy crisps

Baked mackerel with salsa and fishy crisps

by William Drabble

Oyster sauce-glazed goose with Brussels sprouts slaw

Oyster sauce-glazed goose with Brussels sprouts slaw

by Richard Bainbridge

Pan-fried chicken with crispy noodles

Pan-fried chicken with crispy noodles

by Ken Hom

Chicken with wild garlic and asparagus

Chicken with wild garlic and asparagus

by Colin McGurran

Asparagus risotto

Asparagus risotto

by The Kitchen with Great British Chefs

Barbecue sea bass escabeche

Barbecued sea bass escabeche

by Marcello Tully

Barbecued trout cooked in newspaper

Barbecued trout cooked in newspaper

by Adam Byatt

crunchy-chicken-kara

Crunchy chicken karaage steamed buns

by Scott Hallsworth

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

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

by Simon Hulstone

Lamb rump with watercress and roast garlic pesto, braised baby gem lettuce and broad beans

Lamb rump with watercress and roast garlic pesto, braised lettuce and broad beans

by The Kitchen with Great British Chefs

Chicken with rice, sherry and sweety drop peppers

Chicken with rice, sherry and sweety drop peppers

by Food Urchin

Tamarind, teriyaki and chilli oil barbecued aubergine

Tamarind, teriyaki and chilli oil barbecued aubergine

by Anna Hansen

Teriyaki prawns with rice noodles and wakame salad

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

by Victoria Glass

Roast pork with crackling

Roast pork loin with crackling

by Sally Abé

Crispy spiced coley with lentils

Crispy spiced coley with lentil dhal

by Stosie Madi

Braised feather blade, cavolo nero, artichoke, pumpkin

Braised feather blade, cavolo nero, artichoke, pumpkin

by Tony Fleming

Goat lahmacun

by Food Urchin

Poussin with mustard sauce and mushrooms

Poussin with mustard sauce and mushrooms

by Marcello Tully

Venison with braised potatoes recipe

Venison with braised potatoes, celeriac and chesnuts

by Geoffrey Smeddle

Harissa black bean ragout with butternut squash

Harissa black bean ragout with butternut squash

by Sabrina Ghayour

Alyn's Christmas turkey

Alyn's Christmas turkey

by Alyn Williams

Steak tagliata with roasted Piccolo vine tomatoes

Steak tagliata with roasted Piccolo vine tomatoes

by Jeanne Horak-Druiff

Homemade udon noodles in dashi

Homemade udon noodles in dashi

by Shuko Oda

Mixed sushi bento box

Yuzu chicken and sushi bento box

by Louise Robinson

Halibut, fregola and scallops

Halibut, fregola and scallops

by Alan Murchison

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

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

by Chantelle Nicholson

Confit salmon with chorizo, strawberries, watermelon and fennel

Confit salmon with chorizo, strawberries, watermelon and fennel

by Adam Simmonds

Roast beef recipe with mushrooms, brandy and roasted potatoes

Roast sirloin of beef with mushrooms, brandy and roasted potatoes

by Marcus Wareing

Smoked haddock risotto with grain mustard sauce

Smoked haddock risotto with grain mustard sauce

by Mark Dodson

Barbecued brisket

Texas-style barbecued beef brisket

by The Kitchen with Great British Chefs

Prawn nigiri, Japanese omelette and pork meatball bento box

Prawn nigiri, Japanese omelette and pork meatball bento box

by Louise Robinson

Turkey sliders with homemade buns

Turkey sliders with homemade buns

by Lisa Goodwin-Allen

New season Herdwick lamb, spring vegetables and clover

New season Herdwick lamb, spring vegetables and clover

by Ollie Dabbous

Beef rendang

by Richard Turner

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

Roasted red pepper panzanella

Roasted red pepper panzanella

by Rachel Phipps

Red mullet with chilli and garlic oil

Red mullet with chilli and garlic oil

by Bryan Webb

Venison, chocolate, fig, turnip and Brussels sprouts

Venison, chocolate, fig, turnip and Brussels sprouts

by Marcus Wareing

Balsamic glazed hogget shoulder with freekeh and grilled radicchio

Balsamic-glazed hogget shoulder with freekeh and grilled radicchio

by Ramael Scully

Stuffed marrow

Bolognese-stuffed marrow

by Anna Tobias

Spinach, lemon and garlic penne rigate with torn burrata

Spinach, lemon and garlic penne rigate with torn burrata

by Georgina Fuggle

Grilled bream with mustard and tarragon sauce, asparagus and peas

Grilled bream with mustard and tarragon sauce, asparagus and peas

by Nathan Outlaw

Mackerel, avocado, broccoli and cashew salad

Mackerel with avocado, broccoli and cashew salad

by Chantelle Nicholson

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

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

Truffle roasted duck

Truffle roasted duck

by Tong Chee Hwee

Confit goose legs

Confit goose legs

by Food Urchin

Cured salmon

Cured Salmon Recipe With Fennel, Beetroot and Dill

by Marcello Tully

Steamed sea bream with spiced coconut sauce and jasmine rice

Steamed sea bream with spiced coconut sauce and jasmine rice

by Martin Wishart

Beetroot and fig filo pastry tartlet with Oxford blue cheese

Beetroot and fig filo pastry tartlets with Oxford blue cheese

by Adam Gray

Alaska salmon with samphire and mussels

Salmon with samphire and mussels

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

Pakistani festive beef biryani

Pakistani festive beef biryani

by Sumayya Usmani

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

Chicken and mushroom pie with cheddar shortcrust pastry

Chicken and mushroom pie with cheddar shortcrust pastry

by Nathan Outlaw

The ultimate Irish beef stew

The ultimate Irish beef stew

by John Relihan

Christmas turkey recipe

Christmas turkey

by Dominic Chapman

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

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

by Agnar Sverrisson

Zelnik Recipe

Zelnik (Balkan filo pastry pie)

by Victoria Glass

Sole benoit

by Martin Wishart

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

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

by Paul Welburn

Turkey tagine

by Graham Campbell

Bibimbap – mixed rice bowl with beef

Bibimbap – mixed rice bowl with beef

by Judy Joo

Sous vide lamb neck fillet with mango salsa and dhal

Sous vide lamb neck fillet with mango salsa and dhal

by Phil Fanning

Barbecued hassleback butternut with sage salsa verde

Barbecued hasselback butternut squash with sage salsa verde

by The Kitchen with Great British Chefs

Cream of asparagus soup with flaked smoked haddock

Loin of lamb with gnocchi and peas

by Mark Dodson

Watercress Tagliata

Watercress tagliata

by The Kitchen with Great British Chefs

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

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

by James Mackenzie

Butternut squash empanadas

Butternut squash empanadas

by Dominic Chapman

Crusted Alaska halibut with asparagus, confit tomatoes and oyster beignet

Crusted halibut with asparagus, confit tomatoes and oyster beignet

by Matthew Tomkinson

Steak and ale pie with caramelised celeriac

Steak and ale pie with caramelised celeriac

by Paul Foster

Turbot on the bone with parsley, lemon and garlic dressing

Turbot on the bone with parsley, lemon and garlic dressing

by Tom Brown

Pork with tuna sauce

Pork with tuna sauce

by Anna Tobias

Crab risotto with crème fraîche and chives

Crab risotto with crème fraîche and chives

by Simon Hulstone

Mezze penne tricolour with roasted summer vegetables and walnuts

Mezze penne tricolore with roasted summer vegetables and walnuts

by Rachel Phipps

Celeriac dauphinoise with Le Gruyère AOP and garlic

Celeriac dauphinoise with Le Gruyère AOP and garlic

by Food Urchin

Fish siyadiyeh

Siyadiyeh – Lebanese fish and rice

by Stosie Madi

Pork belly Marbella

Pork belly Marbella

by The Kitchen with Great British Chefs

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

Cheesy chard stem gratin served with mustard-dressed chard greens

Cheesy chard stem gratin served with mustard-dressed chard greens

by Victoria Glass

Whole roasted brill with sprouts and potato galette

Whole roasted brill with sprouts and potato galette

by Gary Foulkes

Barbecue chicken thighs

Barbecue sous vide chicken thighs

by Luke Holder

Lightly curried shepherds pie

Lightly curried shepherd's pie

by Galton Blackiston

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

Pressed lamb shoulder, fermented mint, spring greens

Pressed lamb shoulder, fermented mint, spring greens

by Michael Bremner

Roast free-range chicken with vegetables, sage and cider

Roast chicken with vegetables, sage and cider

by Martin Wishart

Rump of lamb with baby gem lettuce and lettuce sauce

Rump of lamb with baby gem lettuce and lettuce sauce

by Tom Kitchin

Haddock with salt and vinegar mash, frickles and walnut mayonnaise

Haddock with salt and vinegar mash, frickles and walnut mayonnaise

by Pollyanna Coupland

Plaice with celeriac, apple and lemongrass purée and cobnut foam

Plaice with celeriac, apple and lemongrass purée and cobnut foam

by Peter Coucquyt

Ricotta gnudi with Swiss chard and girolles

Ricotta gnudi with Swiss chard and girolles

by Matt Beardmore

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

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

by Paul Ainsworth

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

Sichuan-style liang mian - cold noodle salad

Sichuan-style liang mian – cold noodle salad

by Ching He Huang

Agnolotti pasta with potato, Parmigiano Reggiano and Fragno black truffle

Agnolotti pasta with potato, Parmigiano Reggiano and Fragno black truffle

by Nancy Anne Harbord

Cheesy beany pie

Cheesy bean pie

by Dominic Chapman

Cod with spring vegetables

Cod with spring vegetables

by Jeremy Lee

Roast chicken with orange, cumin and apricot rice

Roast chicken with orange, cumin and apricot rice

by José Pizarro

Lancashire cheese, spiced pear and kale pithivier

Farmhouse Lancashire cheese, spiced pear and kale pithivier

by James Mackenzie

Monkfish, citrus, urfa chilli dressing and coriander

Monkfish, citrus, urfa chilli dressing and coriander

by Selin Kiazim

Pot-roasted pheasant with boulangere potatoes and red cabbage

Roasted pheasant with boulangère potatoes and red cabbage

by Galvin brothers

Lobster Thermidor with chips

Lobster Thermidor with chips

by Aldo Zilli

Salmon and rocket pasta salad

Salmon and rocket pasta salad

by Rosana McPhee

Confit pollock with cauliflower, cockles and Parmesan

Confit pollock with cauliflower, cockles and Parmesan

by Nigel Mendham

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

Salmon en papillote

Salmon en papillote

by Josh Eggleton

Rabbit with mustard sauce and bacon

Rabbit with mustard sauce and bacon

by Henry Harris

Memphis pork tacos with slaw and barbecue sauce

Memphis pork tacos with slaw and barbecue sauce

by The Kitchen with Great British Chefs

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

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

by Vivek Singh

Bunny chow

by Oliver Denton

Confit shoulder of lamb

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

by Nigel Haworth

Duck breast with aromatic polenta fries and orange vinaigrette

Duck breast with aromatic polenta fries and orange vinaigrette

by Pascal Aussignac

Poulet Breton

by Steve Groves

Saddle of lamb with burrata and marinated Romano peppers

Lamb rump with burrata and marinated romano peppers

by Luke Holder

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

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

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

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

by Valeria Necchio

Braised minced pork, potato and carrot

Braised minced pork, potato and carrot

by The Kitchen with Great British Chefs

Beetroot and beet tops barley pilaf

Beetroot and beet tops pearl barley pilaf

by Victoria Glass

Jerk gammon

by Victoria Glass

Quick bake macaroni cheese

Quick bake macaroni cheese

by Paul Heathcote

Turkey burgers

by Marcello Tully

Aubergine parmigiana

Aubergine parmigiana

by Ben Tish

Courgetti with Piccolo tomatoes, grilled corn and herb dressing

Courgetti with Piccolo tomatoes, grilled corn and herb dressing

by Emma Potts

Pork chop Milanesa

Pork chop Milanesa

by The Kitchen with Great British Chefs

Persian Rice Salad with Cherries

Persian-style rice salad with cherries

by Joey O'Hare

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

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

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

by Russell Brown

Halloumi-stuffed falafels

Halloumi-stuffed falafels

by Sally Abé

Teriyaki salmon, kale and barley salad

Salmon teriyaki, kale and barley salad

by Urvashi Roe

Roast leg of lamb with honeycomb and minted Jersey Royals

Roast leg of lamb with honeycomb and minted Jersey Royals

by Shaun Rankin

Mapo tofu

by Helen Graves

Pan-fried halibut with wild mushrooms and gnocchi

Pan-fried halibut with wild mushrooms and gnocchi

by Dominic Chapman

Ful medames with malawach (Yemini flatbreads)

Ful medames with malawach (Yemeni flatbreads)

by Helen Graham (Bubala)

Fillet of John Dory with orange glazed endive

Fillet of John Dory with orange glazed endive

by Galvin brothers

Pork souvlaki

by Helen Graves

Lemongrass tofu banh mi

Lemongrass tofu bánh mì

by Helen Graves

Fruity chicken curry

Fruity chicken curry

by Mark Dodson

Beetroot tart Tatin

Beetroot tarte Tatin

by The Kitchen with Great British Chefs

Lamb ribs with vinegar sauce

Barbecued lamb breast with malt vinegar sauce

by Helen Graves

Classic French onion soup

French onion soup

by Louise Robinson

Migas

by The Kitchen with Great British Chefs

Beef stew with mash and leeks

Beef stew with mash and leeks

by Shaun Hill

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

Slow-roast pork belly with green pepper relish

Slow-roast pork belly with green pepper relish

by Anna Hansen

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

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

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

Steamed cod in a light Japanese broth

Steamed cod in a light Japanese broth

by Rosana McPhee

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

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

by Food Urchin

Chestnut pasta

by Monica Shaw

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

Aubergine, green chilli and fish claypot

Aubergine, green chilli and fish claypot

by Jeremy Pang

Alaska salmon with green apple salad

Salmon with green apple salad

by Andy Waters

Turbot with oysters, cabbage and bacon

Turbot with oysters, cabbage and bacon

by Pete Biggs

Crustless Quorn and vegetable quiche

Crustless Quorn and vegetable quiche

by Rosana McPhee

Rabbit cacciatore

Rabbit cacciatore

by Francesco Mazzei

Tomato soup with pesto and mozzarella toast

Tomato soup with pesto and mozzarella toast

by Louise Robinson

Burmese pork curry

Burmese pork curry

by MiMi Aye

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

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

by Dominic Chapman

Fish stew with fillets of hake and gurnard

Fish stew with fillets of hake and gurnard

by Luke Holder

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

Warm egg salad with wild asparagus, olive and chilli

Warm egg salad with wild asparagus, olive and chilli

by Francesco Mazzei

Slow cooked island pork belly with local lobster and cep cannelloni

Slow cooked island pork belly with local lobster and cep cannelloni

by Robert Thompson

Chicken breast with 'nduja, rocket and green beans

Chicken breast with 'nduja, rocket and green beans

by Adam Gray

Seasonal vegetarian risotto

Seasonal vegetarian risotto

by Pierre Koffmann

Spicy veggie tacos with guacamole

Spicy veggie tacos with guacamole

by Matthew Tomkinson

Veggie Wellington

Veggie Wellington

by Andy Waters

Ox cheek, Meantime London Porter and onion cottage pie

Ox cheek, porter and onion cottage pie

by Adam Byatt

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

Potato risotto

by The Kitchen with Great British Chefs

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

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

by Mark Jordan

Whole roasted cauliflower with a garlic and herb sauce

Whole roasted cauliflower with a garlic and herb sauce

by Aimee Ryan

Caldo verde de Cajamarca - Cajamarca's green soup

Caldo verde de Cajamarca – Cajamarca's green soup

by Martin Morales

Roast capon

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

by Pascal Aussignac

Sea bass with mustard crust and potato terrine

Sea bass with mustard crust and potato terrine

by Luke Tipping

Roast whole saddle of lamb with spinach and black pudding

Roast whole saddle of lamb with spinach and black pudding

by Galton Blackiston

Brill, English peas, heirloom tomatoes, farfalle

Brill, English peas, heirloom tomatoes, farfalle

by Luke Holder

Pigeon bisteeya

Pigeon bisteeya

by Greg Malouf

Cod and mackerel burgers

Cod and mackerel burgers

by Food Urchin

Chilli roast cauliflower

Chilli roast cauliflower

by Selin Kiazim

Spiced cod and scallop linguine with a red wine sauce

Spiced cod and scallop linguine with a red wine sauce

by Frances Atkins

Roast partridge with cabbage, citrus, spiced sausage and bamboo

Roast partridge with cabbage, citrus, spiced sausage and bamboo

by Frances Atkins

Chicken and pearl barley risotto

Chicken and pearl barley risotto

by Richard Bainbridge

Sea trout with asparagus, peas and caviar

Sea trout with asparagus, peas and caviar

by Matthew Tomkinson

Wild bass with smoked aubergine purée and bouillabaisse sauce

Wild bass with smoked aubergine purée and bouillabaisse sauce

by Graham Garrett

Crispy pomegranate-glazed lamb breast with yoghurt

Crispy pomegranate-glazed lamb breast with yoghurt

by Selin Kiazim

Courgette and tomato gratin

Courgette and tomato gratin

by Bryn Williams

Atlantic surf and turf with ice wine sauce

Atlantic surf and turf with ice wine sauce

by Karen Burns-Booth

Char siu pork

by Helen Graves

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

Cheesy chicken casserole

Cheesy chicken casserole

by Shaun Hill

Sicilian style pizza

Sicilian-style pizza

by Helen Graves

Sous vide beef and prune tagine

Sous vide beef and prune tagine

by Victoria Glass

Duck breast with lavender, beetroot and sweet potato

Duck breast with lavender, beetroot and sweet potato

by James Sommerin

Pea risotto and cottage cheese

Pea risotto and cottage cheese

by Alyn Williams

Fillet of sea bass 'au Pistou'

Fillet of sea bass 'au Pistou'

by Galvin brothers

Roast duck, tart fine and orange

Roast duck, tart fine and orange

by Bryn Williams

Rogan Josh shepherd's pie

Rogan Josh shepherd's pie

by Vivek Singh

Organic salmon with English peas and chorizo

Organic salmon with English peas and chorizo

by Adam Gray

No-fuss gammon terrine with piccalilli and spelt bread

No-fuss gammon terrine with piccalilli and spelt bread

by Galton Blackiston

Shoulder shanks of Welsh Lamb with braised chorizo and butter beans

Shoulder shanks of lamb with braised chorizo and butter beans

by Shaun Hill

Chicken Kiev with Le Gruyère AOP

Chicken Kiev with Le Gruyère AOP

by Galton Blackiston

Salmon, dill and sour cream quiche with a rye crust

Salmon, dill and sour cream quiche with a rye crust

by The Kitchen with Great British Chefs

Aubergine parmigiana

Easy aubergine parmigiana

by Marcello Tully

Sausage pasta bake

Sausage pasta bake with peppers

by Marcello Tully

Crab ravioli with crab sauce

Crab ravioli with crab sauce

by Dominic Chapman

Citrus chicken curry

Citrus chicken curry

by Michael Caines

Braised Beef cheek with anchovy, pickled walnuts and mash

Braised beef cheek with anchovy, pickled walnuts and mash

by Adam Bennett

Grilled mackerel with beetroot and new potato salad

Grilled mackerel with beetroot and new potato salad

by Monica Shaw

Roast duck with redcurrants, nasturtium and radicchio

Roast duck with redcurrants, nasturtium and radicchio

by Scott Smith

Spiced pumpkin soup

Spiced pumpkin soup

by Monica Shaw

Dark chocolate and wild mushroom millefeuille

Dark chocolate and wild mushroom mille-feuille

by Paul A Young

Crispy duck lettuce wraps

Crispy duck lettuce wraps

by Karen Burns-Booth

Mini Yorkshire puddings with meatballs

Mini Yorkshire puddings with meatballs

by Frances Atkins

Goose and dates

Goose with dates, pickled cranberries and celeriac purée

by Adam Byatt

Gammon cooked in scrumpy cider with Waldorf salad and apple syrup

Gammon cooked in scrumpy cider with Waldorf salad and apple syrup

by James Mackenzie

Sepia a la bruta – cuttlefish stew

Sepia a la bruta – cuttlefish stew

by Angel Zapata Martin

Seared sea bass with salt-baked heritage carrots

Seared sea bass with salt-baked heritage carrots

by Matt Worswick

Tex-Mex macaroni cheese

Tex-Mex macaroni cheese

by Food Urchin

Jamaican Rundown with cassava dumplings

Jamaican Rundown with cassava dumplings

by Keshia Sakarah

Turkey thigh ragu

Turkey thigh ragu

by William Drabble

Plaice with homemade tartare sauce

Plaice with homemade tartare sauce

by Galton Blackiston

Chicken tagine

by The Kitchen with Great British Chefs

Ajwaini Macchi

Ajwaini Macchi (Monkfish kebabs)

by Peter Joseph

Individual mushroom and chicken mousse bombes

Individual mushroom and chicken mousse bombes

by Andy Waters

Braised lamb with peas, crème fraiche and mint

Braised lamb with peas, crème fraiche and mint

by Fergus Henderson

Bubble and squeak risotto with crispy egg

Bubble and squeak risotto with crispy egg

by Paul Ainsworth

Barbecue celeriac burger

Barbecued celeriac burger

by The Kitchen with Great British Chefs

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

Lime-marinated flank steak

Lime-marinated flank steak

by Martin Wishart

Honey-roasted breast of duck with griottine cherries

Honey-roasted breast of duck with griottine cherries

by Mark Jordan

Smoked bacon joint with black butter glaze and colcannon

Smoked bacon joint with black butter glaze and colcannon

by Chloë King

Braised shaoxing pork belly with greens

Braised shaoxing pork belly with greens

by The Kitchen with Great British Chefs

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

Mushroom shorba with Piccolo tomato chutney

Mushroom shorba with Piccolo tomato chutney

by Food Urchin

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

by Anna Hansen

Veggie Lancashire hotpots with snowman toasties

Veggie Lancashire hotpots with snowman toasties

by Lisa Goodwin-Allen

BBQ marinated chicken thighs

Barbecue marinated chicken thighs

by Selina Periampillai

Roast cauliflower with pine nuts, raisins and pistachio pesto

Roast cauliflower with pine nuts, raisins and pistachio pesto

by Ben Tish

Gluten-free fish and chips

Gluten-free fish and chips

by Karen Burns-Booth

Salmon with sticky coconut rice

Sesame salmon with sticky coconut rice and pickled cucumber salad

by Georgina Fuggle

Chicken with black garlic, mushrooms and asparagus

Chicken with black garlic, mushrooms and asparagus

by Steven Smith

Chicken pachamanca with yellow cuzco corn and Pisco-infused prunes

Chicken pachamanca with yellow cuzco corn and Pisco-infused prunes

by Robert Ortiz

Vegan beetroot wellingtons with mulled wine gravy

Vegan beetroot Wellingtons with mulled wine gravy

by The Kitchen with Great British Chefs

Skrei with chicken skin crumb and onion puree

Skrei with chicken skin crumb and onion purée

by Simon Hulstone

Roasted hake with salsify, citrus and raddicio

Roast hake with salsify, citrus and raddichio

by Pascal Aussignac

Green masala prawn biryani

Green masala prawn biryani

by Sumayya Usmani

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

Leftover turkey biryani recipe

Leftover turkey biryani

by Hari Ghotra

Ostrich steak with wine and mushroom sauce

Ostrich steak with wine and mushroom sauce

by Rosana McPhee

Spaghetti with mussels

Spaghetti with mussels

by Rachel Phipps

Lamb burger

Lamb burger with courgette fries

by Francesco Mazzei

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

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

by Victoria Glass

Chicken tikka masala

Chicken tikka masala

by Alfred Prasad

Roast quail farci with lardo, foie gras and hazelnuts

Roast quail farcie with lardo, foie gras and hazelnuts

by Jun Tanaka

Whole Goan crab with a pickled cucumber and grapefruit salad

Whole Goan crab with a pickled cucumber and grapefruit salad

by Michael Bremner

Duck legs with silky rich Veracruzan tomato sauce

Duck legs with silky rich Veracruzan tomato sauce

by Thomasina Miers

Honey-roasted breast of duck with smoked belly of pork, caramelised endive and ceps

Honey-roasted breast of duck with smoked belly of pork, caramelised endive and ceps

by Matthew Tomkinson

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

Tromboncino squash with mozzarella, fermented chilli and tomato

Tromboncino squash with mozzarella, fermented chilli and tomato

by Alan Stewart

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

Rose veal saltimbocca

Rose veal saltimbocca

by Russell Brown

Wagyu beef with onions and ox tongue

Wagyu beef with onions and ox tongue

by Adam Handling

Fish lasagne with cheesy topping

Fish lasagne with cheesy topping

by Mark Dodson

Grilled Alaska salmon with borlotti beans and ‘nduja

Grilled salmon with borlotti beans and ‘nduja

by Francesco Mazzei

Roasted Alaska salmon, dill and mustard, green pea relish

Roasted salmon, dill and mustard, green pea relish

by Vivek Singh

Monkfish wrapped in chard with white beans and lemon sauce

Monkfish wrapped in chard with white beans and lemon sauce

by Skye Gyngell

Aubergine claypot rice

Aubergine claypot rice

by Jeremy Pang

Pigeon Rossini

by Adam Byatt

Lamb al asador

by Rosana McPhee

Coconut braised pork and egg – thịt khô trứng

Coconut braised pork and egg – thịt khô trứng

by Thuy Pham, The Little Viet Kitchen

Bouillabaisse recipe

by Tom Aikens

Chilli chicken pasta with red pesto sauce

Chilli chicken pasta with red pesto sauce

by Paul Ainsworth

Duck breast with rhubarb purée and walnut granola

Duck breast with rhubarb purée and walnut granola

by Adam Stokes

Skrei with chickpeas and chorizo stew

Skrei with chickpea and chorizo stew

by José Pizarro

Red cooked beef noodles

Chinese red-cooked beef with noodles

by Shu Han Lee

Beef short rib birria, black beans, chipotle jus

Beef short rib birria tacos with black beans and chipotle jus

by Nud Dudhia (Breddos Tacos)

Beef, stout and oyster pie

Beef, stout and oyster pie

by Regula Ysewijn

Steamed Salmon, saffron and cauliflower cous-cous,

Steamed salmon with cauliflower and saffron couscous

by Michael Caines

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

Kopytka (Polish dumplings) with bacon and mushrooms

Kopytka (Polish gnocchi) with bacon and mushrooms

by Ren Behan

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

Spicy beef shin hotpot with roast squash wedges

Spicy beef shin hotpot with roast squash wedges

by Food Urchin

Dressed crab with pineapple chutney and goat's cheese beignet

Dressed crab with pineapple chutney and goat's cheese beignet

by Simon Haigh

Roasted and grilled pork ribs with quince glaze

Roasted and grilled pork ribs with quince glaze

by Ben Tish

Dover Sole and white asparagus in miso butter

Dover sole and white asparagus in miso butter

by Shuko Oda

Gołąbki sauerkraut roll with wood pigeon ragù

Gołąbki sauerkraut roll with wood pigeon ragù

by Kuba Winkowski

Goose vindaloo with confit leg aloo tiki, sprout and chestnut thoran and apple achaar

Goose vindaloo with confit leg aloo tiki, sprout and chestnut thoran and apple chutney

by Will Bowlby

Garlic, coriander and white pepper roast chicken rice

Garlic, coriander and white pepper roast chicken rice

by Shu Han Lee

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

Partridge with bacon jam, Madeira and mushrooms

Partridge with bacon jam, Madeira and mushrooms

by Scott Goss

Sea bass with Japanese mushroom broth

Sea bass with Japanese mushroom broth

by Martin Wishart

Red Kuri squash and goat's cheese manti

Red Kuri squash and goat's cheese manti

by Neil Campbell

Freekeh, cumin-roast artichoke, grilled corn and pomegranate

Freekeh, cumin-roast artichoke, grilled corn and pomegranate

by Peter Gordon

Creamy green crêpes

Creamy spinach crêpes

by Marcello Tully

Wild turbot, burnt white asparagus and berries

Wild turbot, burnt white asparagus and berries

by Christoffer Hruskova

Rabbit with apple, cider and tarragon

Rabbit casserole with apple, cider and tarragon

by Louise Robinson

Vegetarian moussaka with apple tzatziki

Vegetarian moussaka with apple tzatziki

by Alfred Prasad

Mushroom and Gruyère tart

Mushroom and Gruyère tart

by Becca Pusey

Mediterranean cod with vegetables

Mediterranean cod with vegetables

by Karen Burns-Booth

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

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

by Chri