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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Starter recipes

Recipe Collection

Main course

1982 recipes

Missir wot (Ethiopian spiced lentils)

Misir wot (Ethiopian lentil stew)

by The Kitchen with Great British Chefs

Lebanese spiced spatchcocked partridge

Lebanese-spiced spatchcocked partridge with pickles and flatbreads

by Stosie Madi

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

Sole grenobloise

Sole grenobloise

by Eric Chavot

Puy lentil bolognese

Puy lentil Bolognese

by The Kitchen with Great British Chefs

Monkfish curry

by Alfred Prasad

Marinated shoulder of lamb

Chilli-marinated roast lamb with mint jelly

by Dominic Chapman

Herb-stuffed pork loin with spring greens and Jersey Royals

Herb-stuffed pork loin with spring greens and Jersey Royals

by Graham Campbell

Thai chicken, carrot and cashew salad

Thai chicken, carrot and cashew salad

by Chantelle Nicholson

Wild rice nasi goreng

Wild rice nasi goreng

by Joey O'Hare

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 secretos with artichokes and red wine tapioca

Pork secretos with artichokes and red wine tapioca

by Nuno Mendes

Pithivier of chicken, squash and sage

Pithivier of chicken, squash and sage

by Sally Abé

'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

Crispy pork belly and pumpkin mash dusted with black sesame

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

by Rosana McPhee

Robata pork ribs with honey soy ginger glaze

Robata grilled pork ribs with honey, soy and ginger

by Scott Hallsworth

Spaghetti with mussels

Spaghetti with mussels

by Rachel Phipps

Chicken topped with banana and flapjack

Chicken topped with banana and flapjack

by Frances Atkins

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

Halusky (garlic butter noodles with cabbage)

Garlic butter noodles with cabbage

by Becca Pusey

Fine beans and potato curry

Fine beans and potato curry

by Alfred Prasad

Ravioli of goat's cheese

Ravioli of goat's cheese

by Andy Waters

Comté chicken

by The Kitchen with Great British Chefs

Grey squirrel ragù with celeriac lasagne

Grey squirrel ragù with celeriac lasagne

by Ivan Tisdall-Downes

Pulled lamb, preserved lemon, aubergine and tomato hotpot

Pulled lamb, preserved lemon, aubergine and tomato hotpot

by Emily Watkins

Hotch potch - lamb and vegetable summer soup

Hotch potch - lamb and vegetable summer soup

by Graeme Taylor

Pork shoulder with bubble and squeak

Pork shoulder with bubble and squeak

by Josh Eggleton

Haddock with salt and vinegar mash, frickles and walnut mayonnaise

Haddock with salt and vinegar mash, frickles and walnut mayonnaise

by Pollyanna Coupland

Beef, Stilton and onion pie

Beef, Stilton and onion pie

by Calum Franklin

Cheddar and beer 'stovies'

Cheddar and beer 'stovies'

by Victoria Glass

Roasted partridge with spätzle

Roasted partridge with spätzle

by Richard Bainbridge

Glazed roast goose, citrus, swede and friends

Glazed roast goose, citrus, swede and friends

by Pascal Aussignac

Spinach and chickpea curry

Spinach and chickpea curry

by Victoria Glass

Alaska salmon in spicy coconut cream

Salmon in spicy coconut cream

by Andy Waters

Lamb sausages in tomato sauce with bacon sauerkraut

Lamb sausages in tomato sauce with bacon sauerkraut

by Paul Foster

Kothu parotta

by Alfred Prasad

BBQ marinated chicken thighs

Barbecue marinated chicken thighs

by Selina Periampillai

Spiced cod and scallop linguine with a red wine sauce

Spiced cod and scallop linguine with a red wine sauce

by Frances Atkins

Bacon and egg pies

Bacon and egg pies

by Marcus Wareing

Dover Sole and white asparagus in miso butter

Dover sole and white asparagus in miso butter

by Shuko Oda

Crispy Vietnamese pancakes

Bánh xèo – crispy Vietnamese pancakes

by Thuy Pham, The Little Viet Kitchen

Oriental-style chicken with guacamole

Spiced chicken with guacamole

by Galton Blackiston

White truffle and Parmesan tagliatelle

White truffle and Parmesan tagliatelle

by Galvin brothers

Turmeric rice and spicy green beans

Nasi kuning – Indonesian turmeric rice with spicy green beans

by Shu Han Lee

Cold cucumber and shirataki noodle salad with hot Sichuan sesame dressing

Cold cucumber and shirataki noodle salad with hot Sichuan sesame dressing

by Shu Han Lee

Braised ox cheeks

Braised ox cheeks

by James Ramsden

Chorizo-stuffed squid

Chorizo-stuffed squid

by Helen Graves

Featherblade of beef with soy, butternut and watercress

Featherblade of beef with soy sauce, squash and watercress

by Food Urchin

Beetroot and fig filo pastry tartlet with Oxford blue cheese

Beetroot and fig filo pastry tartlets with Oxford blue cheese

by Adam Gray

Tempura tofu steak burgers with coriander pesto

Tempura tofu steak burgers with coriander pesto

by Nancy Anne Harbord

Portuguese African rice

Portuguese African rice

by Casa do Frango

Gluten-free toad in the hole

Gluten-free toad in the hole

by Victoria Glass

Keralan pot-roasted cauliflower with sweet potato and spiced yoghurt

Kerala pot-roasted cauliflower with sweet potato and spiced yoghurt

by Michael Bremner

Baja fish tacos with cucumber and pistachio guacamole

Baja fish tacos with cucumber and pistachio guacamole

by Santiago Lastra

Spinach, mussels and orzo

Spinach, mussels and orzo

by Anna Tobias

Butter and sake steamed clams with coastal greens

Butter and sake-steamed clams with coastal greens

by Shuko Oda

Red cooked beef noodles

Chinese red-cooked beef with noodles

by Shu Han Lee

Roast turbot with fennel, tarragon and lemon

Roast turbot with fennel, tarragon and lemon

by Food Urchin

Chateaubriand with beef and oyster pie and winter vegetables

Chateaubriand with beef and oyster pie and winter vegetables

by Alyn Williams

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

Lobster with carrot, citrus and tandoori spices

Lobster with carrot, citrus and tandoori spices

by Hélène Darroze

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

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

by Nancy Anne Harbord

Sausage and egg picnic pie

Sausage and egg picnic pie

by James Ramsden

Venison loin, pear, spruce

Venison loin, pear, spruce

by Alex Bond

Moroccan lamb with fluffy lemon couscous

Moroccan lamb with fluffy lemon couscous

by Andy Waters

Sous vide Sicilian lemon and mint lamb shanks

Sous vide lamb shanks with Sicilian lemon and mint

by Rosana McPhee

Vegetarian hot and sour soup

Vegetarian hot and sour soup

by Monica Shaw

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

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

by Daniel Clifford

Roast lamb with parsley and pine nut stuffing

Roast lamb with parsley and pine nut stuffing

by Bryan Webb

Portobello kiev with garlic béchamel

Portobello mushroom Kievs with garlic béchamel

by Joey O'Hare

Seafood risotto

Seafood risotto

by Shaun Rankin

Penne pasta forest

Penne pasta forest

by Josh Eggleton

Pork cheeks with polenta

Pork cheeks with polenta

by Food Urchin

Cod with pimentón, spinach, pine nuts and raisins

Cod loin with pimentón, spinach, pine nuts and raisins

by José Pizarro

Duck leg with celeriac choucroute, bulgar wheat and cherries

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

by Agnar Sverrisson

Wild sea bream, gnocchi, pea, asparagus and saffron

Wild sea bream, gnocchi, pea, asparagus and saffron

by Graham Campbell

Bucatini with Cornish crab, chilli and lemon butter

Bucatini with Cornish crab, chilli and lemon butter

by Ben Tish

Bengali style chicken rezala korma with cashew and poppy seeds

Bengali-style chicken rezala korma with cashew and poppy seeds

by Sumayya Usmani

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

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

by Kevin Mangeolles

Le Gruyère AOP reserve Caesar salad

Le Gruyère AOP reserve Caesar salad

by Nancy Anne Harbord

Baked salmon with tomato, mushroom and mascarpone sauce

Baked salmon with tomato, mushroom and mascarpone sauce

by Ren Behan

Beef with courgettes, Jersey Royals and Old Winchester cheese

Beef with courgettes, Jersey Royals and Old Winchester cheese

by Phil Fanning

Haddock baked in spiced yoghurt

Haddock baked in spiced yoghurt

by Helen Graves

Pasta with aubergines and tomatoes recipe

Pasta with aubergines and tomatoes

by Francesco Mazzei

Rabbit with mustard sauce and bacon

Rabbit with mustard sauce and bacon

by Henry Harris

Chicken braised with prunes and saffron

Braised chicken drumstick fillets with prunes and saffron

by The Kitchen with Great British Chefs

Turkey sliders with homemade buns

Turkey sliders with homemade buns

by Lisa Goodwin-Allen

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

Autumn vegetable salad with beetroot dressing

by Adam Gray

Honey mustard glazed ham studded with cloves and parsley sauce

Honey mustard glazed ham studded with cloves and parsley sauce

by Josh Eggleton

Chicken paillard with caper berries and roasted plum tomatoes

Chicken paillard with caper berries and roasted plum tomatoes

by Tom Aikens

Duck with peanut and tamarind flapjack

Duck with peanut and tamarind flapjack

by Frances Atkins

Chicken with rice, sherry and sweety drop peppers

Chicken with rice, sherry and sweety drop peppers

by Food Urchin

Turbot with prawns, braised fennel and borage

Turbot with prawns, braised fennel and borage

by Marcus Eaves

Roasted Saddleback pork chop with black pudding and new potatoes

Roasted Saddleback pork chop with black pudding and new potatoes

by Adam Gray

Pork with dates and five spice

Pork with dates and five spice

by James Sommerin

Tromboncino squash with mozzarella, fermented chilli and tomato

Tromboncino squash with mozzarella, fermented chilli and tomato

by Alan Stewart

Welsh Lamb neck with fennel kimchi

Lamb neck with fennel kimchi

by Anna Hansen

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

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

by Alyn Williams

Barbecued Fjort Trout fillets with cucumber

Barbecued Fjord Trout fillets with cucumber

by Daniel Galmiche

Longhorn beef sirloin, pickled walnut salsa verde and tropea onions

Longhorn beef sirloin, pickled walnut salsa verde and tropea onions

by Merlin Labron-Johnson

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

Agnolotti pappa al pomodoro with basil

Agnolotti pappa al pomodoro with basil

by Luke Holder

Poached lobster surprise with lobster macaroni

Poached lobster surprise with lobster macaroni

by Mark Jordan

Kopytka (Polish dumplings) with bacon and mushrooms

Kopytka (Polish gnocchi) with bacon and mushrooms

by Ren Behan

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

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

by Neil Campbell

Ultimate Christmas leftovers sandwich

Ultimate Christmas leftovers sandwich

by The Kitchen with Great British Chefs

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

Roast duck, tart fine and orange

Roast duck, tart fine and orange

by Bryn Williams

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

Duck salad Lyonnaise

Duck salad Lyonnaise

by Adam Byatt

Octopus mbongo

by Jeremy Chan

Rice Krispie fish fingers with tangy mayo

Rice Krispie fish fingers with tangy mayo

by Marcello Tully

'Spirafrizzata' - spiralizer frittata

'Spirafrizzata' – spiralizer frittata

by Food Urchin

Seafood and tomato tagine

Seafood and tomato tagine

by Nargisse Benkabbou

Badami gobi musallam – nut butter-roasted cauliflower

Badami gobi musallam – nut butter-roasted cauliflower

by Mallika Basu

Grouse with glazed figs, heritage carrots and Chocolate Porter sauce

Grouse with glazed figs, heritage carrots and Chocolate Porter sauce

by Shay Cooper

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

Bunny chow

by Oliver Denton

Thai Larb Salad Recipe

Thai turkey larb salad

by Andy Waters

Spicy giant couscous with chorizo and spinach

Spicy giant couscous with chorizo and spinach

by Louise Robinson

Tournedos Rossini

Tournedos Rossini

by Richard Turner

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

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

by Paul Ainsworth

Poached lobster tail with cauliflower and butter sauce

Poached lobster tail with cauliflower and butter sauce

by William Drabble

Moussaka stuffed marrow recipe

Moussaka-stuffed marrow

by Food Urchin

Spicy pulled chicken and slaw mini tacos

Spicy pulled chicken and slaw mini 'tacos'

by Anjum Anand

Seared cod with asparagus, crab beignets and samphire

Seared cod with asparagus, crab beignets and samphire

by James Sommerin

Risotto Milanese with wild mushrooms

Risotto Milanese with wild mushrooms

by Galton Blackiston

Whole roasted chicken with herby potato salad

Whole roasted chicken with herby potato salad

by Graham Campbell

Fish cakes with avocado

Fish cakes with avocado

by Bruno Loubet

Dong bo ro – dark soy braised pork belly

Dong bo ro – dark soy-braised pork belly

by Jeremy Pang

Rajasthani style Laal Mas with vibrant Kashmiri chilli

Rajasthani-style Laal Mas with Kashmiri chilli

by Sumayya Usmani

Classic French onion soup

French onion soup

by Louise Robinson

Rotisserie chicken with apricot, pine nut and freekeh stuffing

Rotisserie chicken with apricot, pine nut and freekeh stuffing

by The Kitchen with Great British Chefs

Tuscan ribollita

Tuscan ribollita

by Alfred Prasad

Cannelloni with spinach, pumpkin and nutmeg

Cannelloni with spinach, pumpkin and nutmeg

by Marcus Wareing

Oxtail with boudin blanc and creamed cabbage

Oxtail with boudin blanc and creamed cabbage

by Stephen Crane

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

Achari pheasant, spiced aubergine caviar and poppy seed aloo tikki

by Vineet Bhatia

Steak and ale pie with caramelised celeriac

Steak and ale pie with caramelised celeriac

by Paul Foster

Tomato soup with pesto and mozzarella toast

Tomato soup with pesto and mozzarella toast

by Louise Robinson

Pork chop with anchovy buttered sprouts and peach mustard

Pork chop with anchovy buttered sprouts and peach mustard

by The Kitchen with Great British Chefs

Glazed lobster omelette

Glazed lobster omelette

by Shay Cooper

Baked spaghetti squash

Baked and stuffed spaghetti squash

by Pollyanna Coupland

Potato gnocchi with broccoli, bacon and sweetcorn

Potato gnocchi with broccoli, bacon and sweetcorn

by William Drabble

Pig cheek lasagne

Sous vide pig cheek lasagne

by Russell Brown

Hot smoked cod, tomato, basil and cods roe

Hot-smoked cod with tomatoes and cod's roe

by Paul Welburn

Crab jollof rice

Crab jollof rice

by Jeremy Chan

Hake with mussels, potatoes and light curry velouté

Hake with mussels, potatoes and light curry velouté

by Galvin brothers

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

Garlic chilli prawns with carrot and courgette noodles

Garlic chilli prawns with carrot and courgette noodles

by Monica Shaw

Chicken korma

by Alfred Prasad

Polenta, rib-eye steak, three artichokes, and smoked yolks

Polenta, rib-eye steak, three artichokes, and smoked yolks

by Paul Ainsworth

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

Marinate tofu, quinoa, peanut, chilli and mango salad

Marinated tofu, quinoa, peanut, chilli and mango salad

by Martin Wishart

Pork belly vindaloo

Pork belly vindaloo

by Alfred Prasad

Sweet potato, ginger and spring onion soup

Sweet potato, ginger and spring onion soup

by The Kitchen with Great British Chefs

Braised feather blade, cavolo nero, artichoke, pumpkin

Braised feather blade, cavolo nero, artichoke, pumpkin

by Tony Fleming

Duck, chicory and charred persimmon salad

Duck, chicory and charred Spanish Persimon® salad

by The Kitchen with Great British Chefs

Barbecued brisket

Texas-style barbecued beef brisket

by The Kitchen with Great British Chefs

Tricolore penne with cauliflower, cheese and hazelnuts

Tricolore penne and cauliflower cheese with hazelnuts

by Karen Burns-Booth

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

Steak teriyaki and miso aubergine bento box

Simple steak teriyaki and miso aubergine bento box

by Louise Robinson

Moroccan chicken with couscous

Moroccan chicken with couscous

by Marcello Tully

Steak diane

by The Kitchen with Great British Chefs

Pigeon bisteeya

Pigeon bisteeya

by Greg Malouf

Kasundi seafood curry

Kasundi seafood curry

by Dayashankar Sharma

Beetroot tart Tatin

Beetroot tarte Tatin

by The Kitchen with Great British Chefs

Picadillo

by The Kitchen with Great British Chefs

Five-bird roast

Five-bird roast

by James Mackenzie

Tali Macchi

Sea bass with tali macchi sauce

by Alfred Prasad

Green romesco sauce with charred peaches and asparagus

Green romesco sauce with barbecued nectarines and asparagus

by The Kitchen with Great British Chefs

Chicken breast with 'nduja, rocket and green beans

Chicken breast with 'nduja, rocket and green beans

by Adam Gray

Quorn Mexican lasagne

Quorn Mexican lasagne

by Helen Jessup

Chicken katsu curry

Chicken katsu curry

by Sally Abé

Dressed crab with pineapple chutney and goat's cheese beignet

Dressed crab with pineapple chutney and goat's cheese beignet

by Simon Haigh

Butternut squash empanadas

Butternut squash empanadas

by Dominic Chapman

Shiitake mushroom and cheese fritters with escalivada

Shiitake mushroom and cheese fritters with escalivada

by Peter Gordon

Monkfish, citrus, urfa chilli dressing and coriander

Monkfish, citrus, urfa chilli dressing and coriander

by Selin Kiazim

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

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

Monkfish with chorizo crust and spiced beans

Monkfish with chorizo crust and spiced beans

by Marcus Wareing

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

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

by Luke Holder

Vegetarian kedgeree

Vegetarian kedgeree

by Alfred Prasad

Harissa lamb burger

Lamb and harissa burgers

by The Kitchen with Great British Chefs

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

Tomato, courgette and aubergine gratin

Tomato, courgette and aubergine gratin

by William Drabble

Slow-cooked venison suet pudding with choucroute and carrot purée

Slow-cooked venison saddle with suet pudding and carrot purée

by Daniel Clifford

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

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

by Selin Kiazim

Confit milk-fed lamb shoulder with mild spices

Confit milk-fed lamb shoulder with mild spices

by Xavier Boyer

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

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

by Food Urchin

Green Tabasco and coriander butter roasted poussin

Green Tabasco and coriander butter roasted poussin

by Louise Robinson

Leek and salsify gratin

Leek and salsify gratin

by The Kitchen with Great British Chefs

Indian-Chinese chilli chicken

Indian-Chinese chilli chicken

by Alfred Prasad

Couscous tfaya

by Nargisse Benkabbou

Spicy tilapia curry

Spicy tilapia curry

by Manjiri Chitnis

Cheesy chard stem gratin served with mustard-dressed chard greens

Cheesy chard stem gratin served with mustard-dressed chard greens

by Victoria Glass

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

Beef fillet with roasted shallots, sauté potatoes and green peppercorn sauce

Beef fillet with roasted shallots, sauté potatoes and green peppercorn sauce

by Mark Dodson

Pizza Caprino

by Paul Ainsworth

Beef silverside, barbecue suet pie, watercress, charred cabbage

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

by Paul Welburn

Venison, celeriac and mushroom pudding

Venison, celeriac and mushroom pudding

by Russell Brown

Classic jugged hare

Classic jugged hare

by The Jugged Hare

Chashu pork belly ramen

Chashu pork belly ramen

by Larkin Cen

Vegetarian moussaka with apple tzatziki

Vegetarian moussaka with apple tzatziki

by Alfred Prasad

Braised Beef cheek with anchovy, pickled walnuts and mash

Braised beef cheek with anchovy, pickled walnuts and mash

by Adam Bennett

Barbecued spatchcock chicken

Barbecued spatchcock chicken

by Josh Eggleton

Grouse with beetroot

Sous vide grouse with beetroot

by Adam Stokes

Haitian griot with pikliz

Haitian griot with pikliz

by Keshia Sakarah

Fried pheasant

by The Jugged Hare

Roasted Alaska halibut with buttered leeks and langoustine bisque sauce

Roasted halibut with buttered leeks and langoustine bisque sauce

by Adam Gray

Salsify carbonara with confit pork cheek

Salsify carbonara with confit pork cheek, crackling and chestnuts

by Geoffrey Smeddle

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

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

by Chris Harrod

Beetroot and beet tops barley pilaf

Beetroot and beet tops pearl barley pilaf

by Victoria Glass

Baked eggs, minced lamb and peas

Baked eggs, minced lamb and peas

by Alfred Prasad

Venison, tomato and rosemary ragu with grilled polenta

Venison, Piccolo cherry tomato and rosemary ragù with grilled polenta

by Emily Watkins

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

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

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

by Kevin Mangeolles

Stilton, mushroom and red pepper quiche

Stilton, mushroom and red pepper quiche

by Dominic Chapman

Veal cutlet with pumpkin, cabbage and sage

Veal cutlet with pumpkin, cabbage and sage

by Francesco Mazzei

Watercress Tagliata

Watercress tagliata

by The Kitchen with Great British Chefs

Barbecued jerk turkey steaks

Barbecued jerk turkey steaks

by Adam Gray

Honey mustard glazed roast ham recipe with all the trimmings

Honey mustard glazed roast ham with all the trimmings

by Josh Eggleton

Pea and Quorn kofta curry

Pea and Quorn kofta curry

by Deena Kakaya

Quorn and mushroom pie

Quorn and mushroom pie

by Karen Burns-Booth

Tagliatelle with almond and tomato sauce

Tagliatelle with almond and tomato sauce

by Rachel Phipps

Chicken with wild garlic and asparagus

Chicken with wild garlic and asparagus

by Colin McGurran

Brazilian beef with sweet potato wedges

Brazilian beef with sweet potato wedges

by Karen Burns-Booth

Braised Moroccan-style Welsh Lamb

Braised Moroccan-style lamb

by Bryan Webb

Lobster masala

by Peter Joseph

Tomato farcies (Toulouse sausage stuffed tomato)

Tomato farcies (Toulouse sausage stuffed tomato)

by Henry Harris

Fabada

by The Kitchen with Great British Chefs

Caril de camarão com quiabos – Macanese curried prawns and okra

Caril de camarão com quiabos – Macanese curried prawns and okra

by Nuno Mendes

Fresh tagliatelle with tomato sauce

Fresh tagliatelle with tomato sauce

by Josh Eggleton

Winter beef braise with redcurrant port sauce

Winter slow cooker beef braise with redcurrant port sauce

by Karen Burns-Booth

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

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

by Victoria Glass

Cheese and prawn jacket potatoes

Cheese and prawn jacket potatoes

by Nathan Outlaw

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

Chargrilled chicken with cauliflower, pomegranate and toasted pine nut salad

Chargrilled chicken with cauliflower, pomegranate and toasted pine nut salad

by Adam Gray

Plaice with homemade tartare sauce

Plaice with homemade tartare sauce

by Galton Blackiston

Chicken soup with tarragon garlic bread

Organic chicken soup with tarragon garlic bread

by Helen Graves

Chicken tikka masala

Chicken tikka masala

by Alfred Prasad

Spelt with kale, pulled beef and pomegranate seeds

Spelt with kale, pulled beef and pomegranate seeds

by Regula Ysewijn

Gołąbki sauerkraut roll with wood pigeon ragù

Gołąbki sauerkraut roll with wood pigeon ragù

by Kuba Winkowski

Lyme Bay lobster salad with crispy bacon

Lyme Bay lobster salad with crispy bacon

by Mark Hix

Roast poussin with bulgur wheat and preserved lemon stuffing

Roast poussin with bulgur wheat and preserved lemon stuffing

by Helen Graves

Vegan vegetable strudel

Vegan vegetable strudel

by Aimee Ryan

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

Halloumi pasta with lemon and mint

Halloumi pasta with lemon and mint

by Leyla Kazim

Braised duck leg, sweet young peas, lettuce, bacon and mint

Braised duck leg, sweet young peas, lettuce, bacon and mint

by Dominic Chapman

Sri Lankan pork belly curry

Sri Lankan pork belly curry

by Kolamba, Soho

Aged Beef Rump Cap with Stuffed Roscoff Onion

Aged beef rump cap with stuffed Roscoff onion

by Shay Cooper

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

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

by Chantelle Nicholson

Roast leg of lamb with honeycomb and minted Jersey Royals

Roast leg of lamb with honeycomb and minted Jersey Royals

by Shaun Rankin

Honey mustard duck with apricot chutney

Honey mustard sarson wali duck with apricot chutney

by Dayashankar Sharma

Lobster linguine with prawns

Lobster linguine with prawns

by Rosana McPhee

Glamorgan sausages

Glamorgan sausages

by John Torode

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

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

Blanquette de veau recipe with pilau rice

Blanquette de veau with pilau rice

by Eric Chavot

Pizza hearts

by William Drabble

Lamb and nasturtium koftas with chippy sauce

Lamb and nasturtium koftas with chippy sauce

by Graham Campbell

Chicken cacciatore

Chicken cacciatore

by Louise Robinson

Steak, thyme and onion pie with celeriac mash

Beef steak, thyme and onion pie with celeriac mash

by Georgina Fuggle

Vegan nasi goreng

Vegan nasi goreng

by David and Charlotte Bailey

crunchy-chicken-kara

Crunchy chicken karaage steamed buns

by Scott Hallsworth

Braised Feather Blade Beef

Braised feather blade beef with roasted vegetables

by Steven Doherty

Awaze chicken thighs

Awaze chicken thighs

by The Kitchen with Great British Chefs

Baked eggs

Baked eggs, potato and leek

by Rosana McPhee

Mushroom broth with mushroom, miso and udon noodles

Vegan mushroom miso soup with udon noodles

by The Kitchen with Great British Chefs

Smoked ox tongue, peas, pickled vegetables

Smoked ox tongue, peas, pickled vegetables

by Michael Bremner

Kalmi chicken wraps

Kalmi chicken wraps

by The Kitchen with Great British Chefs

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

Steamed cod in a light Japanese broth

Steamed cod in a light Japanese broth

by Rosana McPhee

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

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

by Selin Kiazim

Barbecued jerk lobster with coconut rice

Barbecued jerk lobster with coconut rice

by Nathan Outlaw

Black olive crusted Sika venison with salsify and parsnip

Black olive-crusted Sika venison with salsify and parsnip

by Phil Carnegie

Ajwaini Macchi

Ajwaini Macchi (Monkfish kebabs)

by Peter Joseph

Pressed lamb shoulder, fermented mint, spring greens

Pressed lamb shoulder, fermented mint, spring greens

by Michael Bremner

Cauliflower and Egg Scramble (Pan Monlar Kyet U Kyaw)

Pan monlar kyet u kyaw – Burmese cauliflower and egg scramble

by MiMi Aye

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

Confit salmon with chorizo, strawberries, watermelon and fennel

Confit salmon with chorizo, strawberries, watermelon and fennel

by Adam Simmonds

Pressure-cooked braised Welsh Lamb fore shank, parsnip bubble and squeak with smoked bacon sauce

Pressure-cooked braised lamb fore shank, parsnip bubble and squeak with smoked bacon sauce

by Alyn Williams

Bouillabaisse recipe

by Tom Aikens

Baked hake in a Mediterranean crust

Baked hake in a Mediterranean crust

by Nathan Outlaw

Leeks vinaigrette with eggs mimosa

Leeks vinaigrette with eggs mimosa

by Martin Wishart

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

Sauce vierge with Salmon

Salmon with sauce vierge

by Steven Doherty

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

Duck ragu

by Matthew Tomkinson

Brown butter, lemon and walnut pasta

Brown butter, lemon and walnut pasta

by Pollyanna Coupland

Sea bass with Japanese mushroom broth

Sea bass with Japanese mushroom broth

by Martin Wishart

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

BBQ aloo chaat

Barbecued aloo chaat

by The Kitchen with Great British Chefs

Sous vide loin of lamb with shallot and artichoke purées

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

by Galton Blackiston

Beef short rib birria, black beans, chipotle jus

Beef short rib birria tacos with black beans and chipotle jus

by Nud Dudhia (Breddos Tacos)

Skrei with brassicas and tarragon salsa verde

Skrei with brassicas and tarragon salsa verde

by Simon Hulstone

Barbecued hassleback butternut with sage salsa verde

Barbecued hasselback butternut squash with sage salsa verde

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

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

Sous vide fillet of beef, pomme anna and mushroom purée

by Simon Gueller

Braised shaoxing pork belly with greens

Braised shaoxing pork belly with greens

by The Kitchen with Great British Chefs

Beef casserole and celeriac mash

Beef casserole with celeriac mash

by Sally Abé

Pan-fried smoked haddock with black-eyed peas

Pan-fried smoked haddock with black-eyed beans

by Pascal Aussignac

Pasta with courgette and Parmesan

Pasta with courgette and Parmesan

by William Drabble

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

Red mullet and squid with oven-dried tomatoes, wild fennel and pickled mushrooms

Red mullet and squid with oven-dried tomatoes, wild fennel and pickled mushrooms

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

Stonham farm Wagyu beef with oxtail and barley

Stonham farm Wagyu beef with oxtail and barley

by Gary Jones

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

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

by Galton Blackiston

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

Pollock with sea spinach and chanterelles

Pollock with sea spinach and chanterelles

by Mark Hix

Corn-fed chicken with wild mushrooms and leeks

Corn-fed chicken with wild mushrooms and leeks

by Paul Heathcote

Pork, baked apple and crackling

Cured pork belly, baked apple and crackling

by Richard Davies

Roast suckling pig with roast pineapple and baby squid

Roast suckling pig with roast pineapple and baby squid

by Tom Aikens

Low-calorie turkey curry

Low-calorie turkey curry

by Karen Burns-Booth

Vietnamese seafood and cucumber stir-fry

Vietnamese seafood and cucumber stir-fry

by Food Urchin

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

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

by Christoffer Hruskova

Linguine with mussels

Linguine with mussels

by Shaun Rankin

Macher jhol - Bengali fish curry

Macher jhol – Bengali fish curry

by Asma Khan

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

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

by Matthew Tomkinson

Marinated chicken strips with cucumber relish

Marinated chicken strips with cucumber relish

by Galton Blackiston

Roast chicken with root vegetable and chickpea salad

Roast chicken with root vegetable and chickpea salad

by Irini Tzortzoglou

Braised pheasant with sloe gin and chestnuts

Braised pheasant with sloe gin and chestnuts

by Louise Robinson

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

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

by Matthew Tomkinson

Guinness-braised short ribs with crispy oyster gremolata and buttermilk

Guinness-braised short ribs with crispy oyster gremolata and buttermilk

by George Farrugia

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

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

Pizza Giardinera

Pizza Giardinera

by Paul Ainsworth

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

Sous vide beef and prune tagine

Sous vide beef and prune tagine

by Victoria Glass

Grilled aubergine rolls

Grilled aubergine rolls

by Alfred Prasad

John Dory with potato rasam

John Dory with potato rasam

by Shaun Hill

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

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

by James Mackenzie

Fish dogs with winter chutney

Fish dogs with winter chutney

by Andy McLeish

Paneer and red pepper skewers

Paneer and red pepper skewers

by Alfred Prasad

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

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

by Michael Bremner

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

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

by Adam Stokes

Poulet à la moutarde – chicken with mustard

Poulet à la moutarde – chicken in mustard sauce

by The Kitchen with Great British Chefs

Pork Wellington

Pork Wellington

by Colin McGurran

Barbecue sea bass escabeche

Barbecued sea bass escabeche

by Marcello Tully

Daube of venison with quince and chestnuts

Daube of venison with quince and chestnuts

by Galvin brothers

Herbed seafood biryani

Herbed seafood biryani

by Alfred Prasad

Grilled monkfish with red wine sauce

Grilled monkfish with red wine sauce

by Ollie Moore

Paneer rogan josh

Paneer rogan josh with spiced chickpeas

by Atul Kochhar

Green masala prawn biryani

Green masala prawn biryani

by Sumayya Usmani

Jollof rice with kelewele

Jollof rice with kelewele

by Lerato Umah-Shaylor

Keralan goat ishtu

Kerala goat ishtu

by Alfred Prasad

Corned Beef brisket recipe

Corned beef brisket with mustard and pickles

by Shay Cooper

Rack of Welsh Lamb with summer vegetables

Rack of lamb with summer vegetables

by Francesco Mazzei

Gluten-free torta pasqualina

Gluten-free torta pasqualina

by Pollyanna Coupland

Rump of lamb with baby gem lettuce and lettuce sauce

Rump of lamb with baby gem lettuce and lettuce sauce

by Tom Kitchin

Venison with Jerusalem artichoke purée and pickled blackberries

Venison with Jerusalem artichoke purée and pickled blackberries

by Scott Goss

Lancashire hotpot with Meantime beer-braised cockles and cabbage

Lancashire hotpot with beer-braised cockles and cabbage

by Phil Fanning

Duck madras

by Alfred Prasad

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

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

by Claude Bosi

Quick-pickled sea bass escabeche

Quick-pickled sea bass escabeche

by Pollyanna Coupland

Alaska halibut marinated in lemon vinegar with asparagus and chervil salad

Halibut marinated in lemon vinegar with asparagus and chervil salad

by William Drabble

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

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

by Alfred Prasad

Sole benoit

by Martin Wishart

Gammon and leek crumble

Gammon and leek crumble

by Food Urchin

Curried pork chops with spiced chickpea salad and mint yoghurt

Curried pork chops with spiced chickpea salad and mint yoghurt

by The Kitchen with Great British Chefs

Saucisson brioché Lyonnais

Saucisson brioché Lyonnais

by Steve Groves

Boudin noir, pomme purée and glazed grapes

Boudin noir, pomme purée and glazed grapes

by Galvin brothers

Pork and cranberry stuffing burgers

Pork and cranberry stuffing burgers

by Galton Blackiston

Smoked haddock chowder

Smoked haddock chowder

by Marcello Tully

Tromboncino squash with mozzarella, fermented chilli and tomato

Tromboncino squash with mozzarella, fermented chilli and tomato

by Alan Stewart

Seared mackerel with beetroot, horseradish and watercress

Seared mackerel with beetroot, horseradish and watercress

by Dominic Chapman

British game pie with orange and parsley gremolata

British game pie with orange and parsley gremolata

by Helen Graves

Gluten-free moussaka

Gluten-free moussaka

by Victoria Glass

Asparagus, egg and potato salad with tarragon vinaigrette

Asparagus, egg and potato salad with tarragon vinaigrette

by Monica Shaw

Spiced whole roast cauliflower with couscous and raisins

Spiced whole roast cauliflower with couscous and raisins

by Bryn Williams

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

Runner bean and ricotta pie

Runner bean and ricotta pie

by Anna Tobias

Caramelised veal brains, capers and beurre noisette

Caramelised calf brains, capers and beurre noisette

by Galvin brothers

Pork sausages with peas and Berkswell

Pork sausages with peas and Berkswell

by Ollie Templeton

Venison loin with celeriac remoulade, pomme Maxine and juniper jus

Venison loin with celeriac remoulade, pomme Maxine and juniper jus

by Graham Campbell

Courgette and tomato gratin

Courgette and tomato gratin

by Bryn Williams

Stir-fried rice with seafood and pak choi

Stir-fried rice with seafood and pak choi

by Rosana McPhee

Rib-eye of beef with polenta chips

Rib-eye of beef with polenta chips

by Robert Thompson

Agnolotti pasta with potato, Parmigiano Reggiano and Fragno black truffle

Agnolotti pasta with potato, Parmigiano Reggiano and Fragno black truffle

by Nancy Anne Harbord

Roast tomato and spring onion risotto with seared tuna

Roast tomato and spring onion risotto with seared tuna

by Adam Gray

Roast pheasant with orange and onion marmalade and juices

Roast pheasant with orange and onion marmalade and juices

by Shaun Rankin

Fallow deer with beetroot and blackcurrants

Fallow deer with beetroot and blackcurrants

by Sally Abé

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

Roast pheasant, parsnip hash, baby leeks and prunes

Roast pheasant, parsnip hash, baby leeks and prunes

by Joe Fox

Crispy Alaska salmon with sweet and sour cabbage and spicy sauce

Crispy salmon with sweet and sour cabbage and spicy sauce

by Matthew Tomkinson

Celeriac dauphinoise with Le Gruyère AOP and garlic

Celeriac dauphinoise with Le Gruyère AOP and garlic

by Food Urchin

Vindaloo-spiced monkfish with sweetcorn and beetroot

Vindaloo-spiced monkfish with sweetcorn and beetroot

by Josh Eggleton

Roast picanha with spiced quince

Roast picanha with spiced quince

by Helen Graves

Cochinita pibil with pickled pink onions

Cochinita pibil with pickled pink onions

by Food Urchin

Steak tartare recipe

by Tom Aikens

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

Ostrich steak with wine and mushroom sauce

Ostrich steak with wine and mushroom sauce

by Rosana McPhee

Vegan beetroot wellingtons with mulled wine gravy

Vegan beetroot Wellingtons with mulled wine gravy

by The Kitchen with Great British Chefs

Steamed clams with miso and rice wine

Steamed clams with miso and rice wine

by Shu Han Lee

Barbecued short ribs with coffee ad chipotle rub

Chipotle and coffee barbecued short ribs

by Helen Graves

Beef stew and dumplings recipe

Beef stew and dumplings

by Dominic Chapman

Keralan chicken curry

Kerala chicken curry

by Peter Joseph

Vin jaune poached halibut with girolles and grilled grelot onions

Vin jaune-poached halibut with girolles and grilled grelot onions

by Simon Hulstone

Cantonese pork chops

Cantonese pork chops

by Jeremy Pang

Wild halibut with morels, wild garlic and Jersey Royals

Wild halibut with morels, wild garlic and Jersey Royals

by Matthew Tomkinson

Seared scallops with salsify, blood orange and brown shrimp

Seared scallops with salsify, blood orange and brown shrimp

by Richard Corrigan

Tandoori grey squirrel with Rajasthani spices

Tandoori grey squirrel with Rajasthani spices

by Vivek Singh

Bouillabaisse of turbot, salmon and mussels

Bouillabaisse of turbot, salmon and mussels

by Phil Fanning

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

Black cod with red onion jam, peas and broad beans

by Francesco Mazzei

Salmon and spinach en croute

Salmon and spinach en croute

by Marcello Tully

Fillet of sea bass with coriander and vanilla sauce

Fillet of sea bass with coriander and vanilla sauce

by Marcello Tully

Cod with herb crust with parsnip puree

Herb-crusted cod with parsnip purée

by Galton Blackiston

Popcorn chicken recipes

Popcorn chicken

by Shaun Hill

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

Raised game pie

Raised game pie

by Galton Blackiston

Sweet potato and chicken curry

Sweet potato and chicken curry

by Andy Waters

Mrs Bainbridge's cottage pie

Mrs Bainbridge's cottage pie

by Richard Bainbridge

Turbot with oysters, cabbage and bacon

Turbot with oysters, cabbage and bacon

by Pete Biggs

Ham hock, pea and mint salad

Ham hock, pea and mint salad

by Colin McGurran

Cured salmon and wild fennel

Cured salmon and wild fennel

by Chris Horridge

Coconut and peanut Quorn chicken

Coconut and peanut Quorn chicken

by Rosana McPhee

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

Best end of new season lamb with a pine nut and wild garlic crust and tarragon gnocchi

Best end of new season lamb with a pine nut and wild garlic crust and tarragon gnocchi

by Simon Hulstone

Barbecued lamb, smoky aubergine and feta wraps

Barbecued lamb, smoky aubergine and feta wraps

by Helen Graves

Peruvian summer roast chicken

Peruvian summer roast chicken salad

by Victoria Glass

Monkfish with clams, black-eyed beans and courgettes

Monkfish with clams, black-eyed beans and courgettes

by George Farrugia

Easy tomato soup with cheesy croutons and bubbles

Easy tomato soup with cheesy croutons and bubbles

by Frances Atkins

Poached chicken breast with summer vegetables, wholegrain mustard mash and tarragon sauce

Poached chicken breast with summer vegetables, wholegrain mustard mash and tarragon sauce

by Michael Caines

Poussin with mustard sauce and mushrooms

Poussin with mustard sauce and mushrooms

by Marcello Tully

Alaska salmon with green apple salad

Salmon with green apple salad

by Andy Waters

Braised venison cobbler

Braised venison cobbler

by Paul Welburn

Cauliflower steak with Black Bomber cheddar, bacon and pickled walnuts

Cauliflower steak with Black Bomber cheddar, bacon and pickled walnuts

by George Farrugia

Grilled sardines with garlic roasted Jersey Royals and salsa verde

Grilled sardines with garlic roasted Jersey Royals and salsa verde

by Shaun Hill

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

Dark chocolate and wild mushroom millefeuille

Dark chocolate and wild mushroom mille-feuille

by Paul A Young

Chickpea and coriander veggie burger with chips and coleslaw

Chickpea and coriander veggie burger with chips and coleslaw

by Josh Eggleton

Turkey thigh ragu

Turkey thigh ragu

by William Drabble

Veal with Grana Padano sauce

Veal schnitzel with Grana Padano sauce

by Rosana McPhee

Loin of venison with soy glazed baby beets and roasted turnip purée

Loin of venison with soy glazed baby beets and roasted turnip purée

by Simon Hulstone

Grilled Norfolk sausages with crushed peas and onion marmalade

Grilled Norfolk sausages with crushed peas and onion marmalade

by Galton Blackiston

Roast duck breast with asparagus, caramelised shallot and hispi cabbage

Roast duck breast with asparagus, caramelised shallot and hispi cabbage

by Adam Gray

Borsch

by Alissa Timoshkina

Bibimbap – mixed rice bowl with beef

Bibimbap – mixed rice bowl with beef

by Judy Joo

Watercress soup with cheddar toasties

Watercress soup with cheddar toasties

by Nathan Outlaw

Caribbean chicken with corn fritters

Caribbean chicken with sweetcorn fritters

by Karen Burns-Booth

Pigeon Rossini

by Adam Byatt

Crab and Le Gruyère AOP tart

Crab and Le Gruyère AOP tart

by Galton Blackiston

Vegan chickpea and tomato bhuna

Vegan chickpea and tomato bhuna

by Paul Foster

Prawn soba noodle salad with yuzu, avocado and grapefruit mint

Prawn soba noodle salad with yuzu, avocado and grapefruit mint

by Elly McCausland

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

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

by Geoffrey Smeddle

Chicken bhuna recipe

by Peter Joseph

Edamame bean stuffed Portobello mushroom

Edamame bean-stuffed Portobello mushroom

by Atul Kochhar

Potato shak (Gurjerati potato curry)

Potato shak (Gujarati potato curry)

by Urvashi Roe

Turkey tikka

by Andy Waters

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

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

by Richard Bainbridge

Apple, parsnip and potato soup

Apple, parsnip and potato soup

by Becca Pusey

Lamb loin with sumac, lemon, olives and herb risotto

Lamb loin with sumac, lemon, olives and herb risotto

by Martin Wishart

Leftover turkey with apple, celeriac and fennel slaw

Leftover turkey with celeriac and fennel slaw

by Paul Ainsworth

Aubergine parmigiana

Aubergine parmigiana

by Ben Tish

Turbot with mussels, sea vegetables and salsify

Turbot with mussels, sea vegetables and salsify

by Richard Corrigan

Crab and tiger prawn fettuccine

Crab and tiger prawn fettuccine

by Paul Ainsworth

Roast free-range chicken with vegetables, sage and cider

Roast chicken with vegetables, sage and cider

by Martin Wishart

Olive oil-poached trout and broccoli with chickpea pancakes

Olive oil-poached trout and broccoli with chickpea pancakes

by Steve Groves

Grilled sea bream with fennel coleslaw

Grilled sea bream with fennel coleslaw

by Eric Chavot

Barbecued pork shoulder steaks with smoked apple and garlic rosemary flatbreads

Barbecued pork shoulder steaks with smoked apple sauce and rosemary flatbreads

by The Kitchen with Great British Chefs

Flash-fried rump steak with sauce gribiche and spring greens

Flash-fried rump steak with sauce gribiche and spring greens

by Chantelle Nicholson

Smoked bacon joint with black butter glaze and colcannon

Smoked bacon joint with black butter glaze and colcannon

by Chloë King

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

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

by Alyn Williams

Curried pulled pork with brioche buns

Curried pulled pork with brioche buns

by Karen Burns-Booth

Stuffed ox heart

Ox heart stuffed with mushroom duxelle

by Regula Ysewijn

Chicken pachamanca with yellow cuzco corn and Pisco-infused prunes

Chicken pachamanca with yellow cuzco corn and Pisco-infused prunes

by Robert Ortiz

Chicken, leek, bacon and mustard bake

Chicken, leek, bacon and mustard bake

by Jeanne Horak-Druiff

Tomato, watermelon and mint salad with goat’s curd

Piccolo cherry tomato, watermelon and mint salad

by Food Urchin

Venison, chocolate, fig, turnip and Brussels sprouts

Venison, chocolate, fig, turnip and Brussels sprouts

by Marcus Wareing

Matcha-smoked chicken with mango rice salad

Matcha-smoked chicken with mango rice salad

by Elly McCausland

Gyudon with onsen tamago

Gyudon with onsen tamago

by Shuko Oda

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

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

by Food Urchin

Skrei cod en papillote with olives, spinach and herbs

Skrei en papillote with olives, spinach and herbs

by Louise Robinson

Caulliflower cheese soup

Cauliflower cheese soup with croutons

by The Kitchen with Great British Chefs

Rib-eye steak with chunky chips, field mushrooms and vine tomatoes

Rib-eye steak with chunky chips, field mushrooms and vine tomatoes

by Josh Eggleton

Massaman duck curry

Massaman duck curry

by Matthew Tomkinson

Fermented beetroot with blackberries, seaweed and hazelnuts

Fermented beetroot with blackberries, seaweed and hazelnuts

by Rob Howell, Root

Rabbit cooked in a pit - Khad Khargosh

Khad Khargosh (rabbit cooked in a pit)

by Vivek Singh

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

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

by James Mackenzie

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

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

by Alfred Prasad

Mackerel confit, cucumber tartare and lemon sherbet dressing

Mackerel confit, cucumber tartare and lemon sherbet dressing

by Luke Holder

Sepia a la bruta – cuttlefish stew

Sepia a la bruta – cuttlefish stew

by Angel Zapata Martin

Lamb Biryani

by Colin McGurran

Traditional fish and chips

Traditional fish and chips

by Josh Eggleton

Chow mein recipe

by Sally Abé

Pan-fried halibut with wild mushrooms and gnocchi

Pan-fried halibut with wild mushrooms and gnocchi

by Dominic Chapman

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

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

by Marcus Wareing

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

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

by Will Holland

Game pies

by Stosie Madi

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

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

by Oliver Bernadet

Baked stuffed Provençal courgettes

Baked stuffed Provençal courgettes

by Karen Burns-Booth

Barbecue celeriac burger

Barbecued celeriac burger

by The Kitchen with Great British Chefs

Sea bream a la talla

Sea bass a la talla

by Nud Dudhia (Breddos Tacos)

Turbot with mussel mousse, dulse, potatoes and white asparagus

Turbot with mussel mousse, dulse, potatoes and white asparagus

by Steve Groves

Beef carbonnade

Beef carbonnade

by Henry Harris

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

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

by William Drabble

Sea trout with ruby chard and clams

Sea trout with ruby chard and clams

by Alan Murchison

Peanut chicken summer salad

Peanut chicken summer salad

by Galton Blackiston

Bún bò Huế recipe - Image Copyright Kaleem Hayder

by Leyla Kazim

Coconut rice with grilled chicken suya

Coconut rice with grilled chicken suya

by Lerato Umah-Shaylor

Braised turbot with smoked roe, Jersey Royals and estuary greens

Braised turbot with smoked roe, Jersey Royals and estuary greens

by Chris Harrod

Tomato, rice and seafood stew

Tomato, rice and seafood stew

by Ren Behan

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

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

by Adam Simmonds

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

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

by The Kitchen with Great British Chefs

Bacon and pea omelette with cheese glaze

Bacon and pea omelette with cheese glaze

by Nathan Outlaw

Asparagus, red onion and blue cheese tarts

Asparagus, red onion and blue cheese tarts

by Shaun Rankin

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

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

by Andrew MacKenzie

Duck breast with rhubarb purée and walnut granola

Duck breast with rhubarb purée and walnut granola

by Adam Stokes

Lamb loin, Parmesan risotto and pan juices

Lamb loin, Parmesan risotto and pan juices

by Chris Horridge

Spaghetti puttanesca recipe

One-pot spaghetti puttanesca

by Rachel Phipps

Winter steak salad with spiced pickle dressing

Winter steak salad with spiced pickle dressing

by Helen Graves

Lamb, potato and pearl barley stew

Lamb, potato and pearl barley stew

by William Drabble

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

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

by Rohit Ghai

Lamb kidneys with crushed broad beans, lemon and capers

Lamb kidneys with crushed broad beans, lemon and capers

by Geoffrey Smeddle

Ham hock cooked in Meantime Pilsner with honey and ginger

Ham hock cooked in pilsner with honey and ginger

by William Drabble

Halibut, fregola and scallops

Halibut, fregola and scallops

by Alan Murchison

Fillet of John Dory with orange glazed endive

Fillet of John Dory with orange glazed endive

by Galvin brothers

Soda bread and trotters

Soda bread and trotters

by Bryan Webb

Chicken Kiev with Le Gruyère AOP

Chicken Kiev with Le Gruyère AOP

by Galton Blackiston

Roasted guinea fowl with beetroot, ginger and thyme

Roasted guinea fowl with beetroot, ginger and thyme

by Andy Waters

Turkey meatball tomato risotto soup

Turkey meatball tomato risotto soup

by Dannii Martin

Cockles cooked in white wine with shallots, pancetta and basil

Cockles cooked in white wine with shallots, pancetta and basil

by Shaun Rankin

Welsh Lamb navarin

by Richard Corrigan

Asparagus risotto

Asparagus risotto

by The Kitchen with Great British Chefs

Kedgeree

by Shay Cooper

Carrot and coriander soup

Carrot and coriander soup

by The Kitchen with Great British Chefs

Triple tomato tabbouleh

Triple tomato tabbouleh

by Jacqueline Meldrum

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

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

by Sally Abé

Autumn vegetable crumble

Vegetable crumble

by Nathan Outlaw

Pork shoulder with hispi cabbage and apples

Sous vide pork shoulder with hispi cabbage and apples

by Agnar Sverrisson

Fjord trout, mussels, ginger and lemongrass gratin

Fjord Trout, mussels, ginger and lemongrass broth

by Daniel Galmiche

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

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

by Galton Blackiston

Vegan moussaka and tzatziki

Vegan moussaka and tzatziki

by Bettina Campolucci Bordi

Baghare baingan – peanut, sesame and coconut aubergines

Baghare baingan – peanut, sesame and coconut aubergines

by Mallika Basu

Grilled pollock with wild garlic crust and tomato fondue

Grilled pollock with wild garlic crust and tomato fondue

by Robert Thompson

Onglet steak, pickled walnuts and horseradish

Onglet steak, pickled walnuts and horseradish

by Jeremy Lee

Roast beef recipe with mushrooms, brandy and roasted potatoes

Roast sirloin of beef with mushrooms, brandy and roasted potatoes

by Marcus Wareing

Fillet of Alaska halibut with potato crust and cider cream sauce

Fillet of halibut with potato crust and cider cream sauce

by Mark Dodson

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

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

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

by Phil Howard

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

by Anna Hansen

Charlie Hibbert’s Christmas goose dinner

Charlie Hibbert’s Christmas goose dinner

by Charlie Hibbert

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

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

by Adam Byatt

Truffle and mushroom khichadi

Truffle and mushroom khichadi

by Rohit Ghai

Cauliflower mince bolognese

Vegan cauliflower mince Bolognese

by Pete Dreyer

Mushroom cobbler

Mushroom cobbler

by Marcus Wareing

Barbecued Gressingham duck breast with white coleslaw

Barbecued duck breast with white coleslaw

by Josh Eggleton

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

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

by Nigel Haworth

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

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

by Adam Simmonds

Veggie Lancashire hotpots with snowman toasties

Veggie Lancashire hotpots with snowman toasties

by Lisa Goodwin-Allen

Pork belly with cannellini beans and salsa verde

Pork belly with cannellini beans and salsa verde

by The Kitchen with Great British Chefs

Fragrant Asian hotpot

Fragrant Asian hotpot

by Marcus Wareing

Paneer jalfrezi

Paneer jalfrezi

by Alfred Prasad

Beef and onion cottage pie

Beef and onion cottage pie

by Adam Byatt

Rump of Welsh Lamb with courgette moussaka

Rump of lamb with courgette moussaka

by Shaun Hill

Duck breasts with root vegetables and beetroot puree

Duck breast with root vegetables and beetroot purée

by Adam Simmonds

Pea and pancetta risotto

Pea and pancetta risotto

by Marcus Wareing

Stovies recipe

by Graeme Taylor

Hong Sao Rou - red-braised pork

Hong sao rou – red-braised pork

by Ching He Huang

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

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

by Robert Thompson

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

Mustard-infused rib-eye with crispy potatoes

Mustard-infused rib-eye with crispy potatoes

by Dominic Chapman

Duck with vodka cherry sauce

Duck with vodka and cherry sauce

by Ren Behan

Cotswold kid with wild garlic tzatziki and asparagus

Cotswold kid with wild garlic tzatziki and asparagus

by Kuba Winkowski

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

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

by Masaki Sugisaki

Swede massaman curry

Swede massaman curry

by Anna Tobias

Vegetable ramen

Root vegetable ramen with potato noodles

by Richard Bainbridge

Steak sandwich recipe with green goddess dressing

Organic steak sandwich with green goddess mayo

by Helen Graves

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

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

Chicken drumstick fillet, lemon and orzo one-pot

by The Kitchen with Great British Chefs

Lemon sole grenobloise

Lemon sole grenobloise

by Geoffrey Smeddle

Beef tartare recipe

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

by Adam Bennett

Juicy pork and apple

Pork chop with apple and mushroom sauce

by Matthew Tomkinson

Turbot with cucumber beurre blanc

Turbot with cucumber beurre blanc

by Dominic Chapman

Crispy chilli beef

Crispy chilli beef

by Andrew Wong

Peking duck

by Andrew Wong

Pork four ways

by Bryan Webb

Broccoli stalk with confit egg and blue cheese

Broccoli stalk with confit egg and blue cheese

by Ivan Tisdall-Downes

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

Spiced lamb and apricot filo pie

Spiced lamb and apricot filo pie

by Russell Brown

Turbot, celeriac, Jerusalem artichoke and truffle

Turbot, celeriac, Jerusalem artichoke and truffle

by Peter Coucquyt

Fideo seco with cuttlefish

Fideo seco with cuttlefish

by Santiago Lastra

Soy-sauce chicken with ginger and spring onion oil

Soy sauce poached chicken with ginger and spring onion oil

by Jeremy Pang

Bass with leeks and tartare hollandaise

Bass with leeks and tartare hollandaise

by Nathan Outlaw

Ham au gratin recipe

Ham au gratin with braised chicory

by Regula Ysewijn

Organic pork chop, prunes, red cabbage, Greek yoghurt

Organic pork chop, prunes, red cabbage, Greek yoghurt

by Robert Ortiz

Roasted Norfolk mallard, salted plums and watercress

Roasted Norfolk mallard, salted plums and watercress

by Richard Bainbridge

Bistec escabechado

Bistec escabechado – escabeche steak

by Martin Morales

Anglo-Indian prawn curry

Anglo-Indian tiger prawn curry

by Alfred Prasad

Jugged hare

by Rachel Walker

O Y S T E R S A U C E B E E F F I L L E T & E G G Y O L K C L AY P O T

Oyster sauce beef fillet and egg yolk claypot

by Jeremy Pang

Spicy lamb balls with jewelled rice and cumin yoghurt

Lamb meatballs with jewelled rice and cumin yoghurt

by Marcus Wareing

Halibut with mussels, potatoes and lettuce

Halibut with mussels, potatoes and lettuce

by Adam Handling

Vegan macaroni cheese

Vegan macaroni cheese

by Jacqueline Meldrum

Venison, ancho chilli and bitter chocolate taco

Sous vide venison tacos with ancho chilli and bitter chocolate

by Russell Brown

Chicken and mushroom pie

Chicken and mushroom pie

by Dominic Chapman

Plaice with celeriac, apple and lemongrass purée and cobnut foam

Plaice with celeriac, apple and lemongrass purée and cobnut foam

by Peter Coucquyt

Pan-fried hake with red pepper relish

Pan-fried hake with red pepper relish

by Pascal Aussignac

Rack of lamb, parsley and anchovy sauce

Leg of lamb with braised celeriac, fennel and bitter leaves

by Jeremy Lee

Korean style skirt steak with gochujang mayo

Korean-style barbecued skirt steak with gochujang mayo

by Niamh Shields

Grilled rack of lamb with ratatouille

Grilled rack of lamb with ratatouille

by Pascal Aussignac

Aromatic sake steamed mussels

Aromatic sake steamed mussels

by Victoria Glass

Herb-crusted baked Alaska salmon with fennel and pineapple kachumber

Herb-crusted baked salmon with fennel and pineapple kachumber

by Alfred Prasad

Cream of asparagus soup with flaked smoked haddock

Loin of lamb with gnocchi and peas

by Mark Dodson

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

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

by The Kitchen with Great British Chefs

Braised veal shank with polenta

Braised veal shank with polenta

by Luke Holder

Stuffed chicken breast with roasted cauliflower and cheesy breadcrumbs

Stuffed chicken breast with roasted cauliflower and cheesy breadcrumbs

by Colin McGurran

Garganelli pasta with chorizo and peas

Garganelli pasta with chorizo and peas

by Luke Holder

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

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

by Adam Gray

Watercress and mussel risotto

Watercress and mussel risotto

by The Kitchen with Great British Chefs

How to Make Gluten-free Pizza

Gluten-free pizza

by Victoria Glass

Daube de boeuf

by Eric Chavot

Pork and apricot crumble parcels

Pork and apricot crumble parcels

by Luke Tipping

Chilled cucumber and lovage soup

Chilled cucumber and lovage soup

by Anna Tobias

Pork meatballs with tagliatelle

Pork meatballs with tagliatelle

by Russell Brown

Linguine al granchio (crab linguine)

Linguine al granchio (crab linguine)

by Paul Ainsworth

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

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

by Michael Bremner

Aubergine, freekeh and cashew tagine

Aubergine, freekeh and cashew tagine

by Marcus Wareing

Welsh Lamb shank with soft polenta and Persian lime pesto

Lamb shank with soft polenta and Persian lime pesto

by Anna Hansen

Roasted red pepper panzanella

Roasted red pepper panzanella

by Rachel Phipps

Stuffed saddle of Lune Valley lamb with buttered runner beans

Stuffed saddle of Lune Valley lamb with buttered runner beans

by Adam Gray

Duck breast salad with burnt coconut, pineapple and cashews

Duck breast salad with burnt coconut, pineapple and cashews

by Matt Gillan

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

Grilled lobster

Grilled lobster

by Bryan Webb

Pan-fried fjord trout with celeriac and pancetta galette

Pan-fried Fjord Trout with celeriac and pancetta galette

by Daniel Galmiche

Moqueca de peixe e camarão

Moqueca de peixe e camarão

by Marcello Tully

Steamed plaice with ginger and soy

Steamed plaice with ginger and soy

by Andrew MacKenzie

Grilled lamb with cavolo nero and farro

Grilled lamb with cavolo nero and farro

by Skye Gyngell

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

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

by Andy Waters

Skate wings poached in miso and ginger with chilli and coriander

Skate wings poached in miso and ginger with chilli and coriander

by Geoffrey Smeddle

Beef stew with mash and leeks

Beef stew with mash and leeks

by Shaun Hill

Chilli garlic pork and courgette skewers

Chilli garlic pork and courgette skewers

by Shu Han Lee

Fennel and borlotti bean cassoulet

Fennel and borlotti bean cassoulet

by The Kitchen with Great British Chefs

Chargrilled onglet and watercress sandwich with pickled celeriac remoulade

Chargrilled onglet and watercress sandwich with quick-pickled celeriac rémoulade

by Pollyanna Coupland

Saddle of rabbit with carrot, dill and camomile broth

Sous vide saddle of rabbit with carrot, dill and camomile broth

by Galton Blackiston

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

Vegan burrito

by David and Charlotte Bailey

Salmon with shellfish and leeks en papillote

Salmon with shellfish and leeks en papillote

by Andy Waters

Sea bass in coconut cream

Sea bass in coconut cream

by Rosana McPhee

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

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

by Elly McCausland

Pork with tuna sauce

Pork with tuna sauce

by Anna Tobias

Five-spice smoked duck with carrots and orange

Five-spice smoked duck with carrots and orange

by Stosie Madi

Lamb rump with wild garlic, anchovy and pea purée

Lamb rump with wild garlic, anchovy and pea purée

by Alan Murchison

Meantime wheat beer battered fish and chips

Wheat beer-battered fish and chips

by Tony Fleming

Spiced pumpkin soup

Spiced pumpkin soup

by Monica Shaw

Eight-treasure fried rice

Eight-treasure fried rice

by Shu Han Lee

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

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

by Graham Campbell

Gorgonzola-stuffed guinea fowl with cavolo nero and chestnuts

Gorgonzola-stuffed guinea fowl with cavolo nero and chestnuts

by Theo Randall

Pot-Roast Beef with Juniper Berries and Wild Mushrooms

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

by Ren Behan

Loin of Welsh Lamb with tapenade and spiced aubergine

Loin of lamb with tapenade and spiced aubergine

by Bryan Webb

Grilled mackerel with beetroot and new potato salad

Grilled mackerel with beetroot and new potato salad

by Monica Shaw

Lentil cabbage miso bake with roast vegetables

Lentil cabbage miso bake with roast vegetables

by Monica Shaw

Jerk-style oxtail stew

Oxtail stew with allspice, scotch bonnet and Piccolo tomatoes

by Food Urchin

Spaghetti with Pool bay clams gremolata and chilli

Spaghetti with clams, gremolata and chilli

by Paul Welburn

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

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

by Geoffrey Smeddle

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

Hot turkey and caramelised onion tart with melting Stilton cheese

Hot turkey and caramelised onion tart with melting Stilton cheese

by Adam Gray

New season Herdwick lamb, spring vegetables and clover

New season Herdwick lamb, spring vegetables and clover

by Ollie Dabbous

Pollock with celeriac and mussels

Pollock with celeriac and mussels

by Nigel Mendham

Poached turbot with artichoke and Sauternes velouté

Poached turbot with artichoke and Sauternes velouté

by Tom Aikens

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

Watermelon, halloumi, lime-pickled red onions

Watermelon with halloumi and lime-pickled red onions

by Genevieve Taylor

Venison saddle, sausage, elderberry sauce, pear and parsnip

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

by Paul Welburn

Chicken curry

by Alfred Prasad

Grouse with beetroot, blueberries and mole jus

Grouse with beetroot, blueberries and foie gras

by Hélène Darroze

Bomba di Riso (Rice Bomb)

Bomba di Riso (Rice Bomb)

by Nancy Anne Harbord

Teriyaki salmon, kale and barley salad

Salmon teriyaki, kale and barley salad

by Urvashi Roe

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

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

by Paul Welburn

Pork with hummus, chou farci and chickpeas

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

by Colin McGurran

Bacon, egg, tomato and cheddar-garlic mayo club sandwich

Bacon, egg, tomato and cheddar-garlic mayo club sandwich

by Nathan Outlaw

Brazilian style pork ribs – Costelinhos de porco Brasileiro

Brazilian style pork ribs – costelinhas de porco brasileiro

by Marcello Tully

Beef Tenderloin Recipe

Pan-roasted rump of beef with butternut squash, girolles and Treviso

by Andy McLeish

Potato risotto

by The Kitchen with Great British Chefs

Wild turbot, burnt white asparagus and berries

Wild turbot, burnt white asparagus and berries

by Christoffer Hruskova

Alaska salmon with cherry tomato salad

Poached salmon with cherry tomato salad

by Francesco Mazzei

Aromatic duck with asparagus and cucumber salad

Aromatic duck with asparagus and cucumber salad

by Paul Ainsworth

Barbecued sticky ribs

Barbecued sticky ribs

by Josh Eggleton

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

Roast hispi cabbage, mussels, clams, aioli

Roast hispi cabbage, mussels, clams, aioli

by Michael Bremner

Duck with celeriac purée and five-spice jus

Duck with celeriac purée and five-spice jus

by Simon Hulstone

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

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

Cuttlefish bologaise with tortiglioni and salsa verde

Cuttlefish ragù with tortiglioni and salsa verde

by Paul Welburn

Festive quails

by Bruno Loubet

Confit cod with egg yolk and saffron

Confit cod with egg yolk and saffron

by Nuno Mendes

Mini curried shepherd's pie

Mini curried shepherd's pie

by Galton Blackiston

Lamb ragu lasagne

Lamb ragù lasagna

by Paul Ainsworth

Stuffed marrow

Bolognese-stuffed marrow

by Anna Tobias

John Dory fillet with aubergine caviar and avocado oil

John Dory fillet with aubergine caviar and avocado oil

by Xavier Boyer

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

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

by Tom Anglesea

Wood pigeon breast with salsa verde and black pudding beignets

Sous vide wood pigeon with salsa verde and black pudding beignets

by Will Holland

Cheesy beany pie

Cheesy bean pie

by Dominic Chapman

Confit pollock with cauliflower, cockles and Parmesan

Confit pollock with cauliflower, cockles and Parmesan

by Nigel Mendham

Sausage and apple casserole with herb-crusted dumplings

Sausage and apple casserole with herb-crusted dumplings

by Karen Burns-Booth

Wild garlic, zucchini and pine nut with whole wheat fusilli

Wild garlic, courgette and pine nuts with whole wheat fusilli

by Rosana McPhee

Sweet potato gnocchi with tomato sauce

Sweet potato gnocchi with tomato sauce

by Shaun Rankin

Sea bass with soy sauce meringue, pak choi and cauliflower

Sea bass with soy sauce meringue, pak choi and cauliflower

by Matt Gillan

Seared sea bass with salt-baked heritage carrots

Seared sea bass with salt-baked heritage carrots

by Matt Worswick

Duck legs with silky rich Veracruzan tomato sauce

Duck legs with silky rich Veracruzan tomato sauce

by Thomasina Miers

Organic barbecue beer can chicken, summer beans and garlic bread

Organic barbecue beer can chicken, summer beans and garlic bread

by Lisa Goodwin-Allen

Cheesy roasted squash lasagne with spinach and walnut pesto

Cheesy roasted squash lasagne with spinach and walnut pesto

by Becca Pusey

Chicken tikka wraps

Chicken tikka wraps

by Alfred Prasad

One-pot roast chicken with chorizo

One-pot roast chicken with chorizo

by Nathan Outlaw

Icelandic cod, avocado and chorizo

Cod, avocado and chorizo

by Agnar Sverrisson

Ox cheek pithivier

Ox cheek pithivier

by Colin McGurran

Cucumber and cashew nut curry

Cucumber and cashew nut curry

by Anna Tobias

Cornish skate wing

Sous vide Cornish skate wing

by Michael Wignall

Skate wings with braised leeks and shrimp beurre noisette

Skate wings with braised leeks and shrimp beurre noisette

by Bryn Williams

Tex-Mex macaroni cheese

Tex-Mex macaroni cheese

by Food Urchin

Creamy green crêpes

Creamy spinach crêpes

by Marcello Tully

Crispy fish fingers in lemonade batter

Fish fingers in lemonade batter

by Shaun Rankin

Chicken-fried chicken with pickled cucumber and peanut soy

Chicken-fried chicken with pickled cucumber and peanut soy

by Scott Hallsworth

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

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

by Adam Gray

Pesto rosso fusilli with cherry tomatoes and basil

Pesto rosso fusilli with cherry tomatoes and basil

by Paul Ainsworth

Ox cheek, Meantime London Porter and onion cottage pie

Ox cheek, porter and onion cottage pie

by Adam Byatt

Slow roasted Croatian lamb, smoked aubergines, grilled Swiss chard

Slow-roasted lamb, smoked aubergines, grilled Swiss chard

by Francesco Mazzei

Stuffed pigs' trotters with morels

Stuffed pig's trotters with potato purée

by Pierre Koffmann

Mackerel, avocado, broccoli and cashew salad

Mackerel with avocado, broccoli and cashew salad

by Chantelle Nicholson

Runner bean and pesto trofie

Runner bean and pesto trofie

by Anna Tobias

Mushroom soup with sherry and thyme

Mushroom soup with sherry and thyme

by The Kitchen with Great British Chefs

Welsh Lamb shepherd’s pie with Duddleswell cheese

Shepherd’s pie with Duddleswell cheese

by Andrew MacKenzie

Egg fried rice with smoked bacon and peas

Egg-fried rice with smoked bacon and peas

by Shu Han Lee

Turbot with spiced mussel and clam broth

Turbot with spiced mussel and clam broth

by Shaun Hill

Assiette of Lune Valley lamb with garlic purée

Assiette of lamb with garlic purée

by William Drabble

Vegetable garden

Vegetable garden

by Frances Atkins

Macaroni ham and cheese

Macaroni ham and cheese

by Adam Gray

Beef braised in red wine with Provençal vegetables

Beef braised in red wine with Provençal vegetables

by Geoffrey Smeddle

Veal kidneys with a Roquefort and walnut butter

Veal kidneys with a Roquefort and walnut butter

by Henry Harris

Sophie's meat loaf

by Sophie Thompson

Sous vide lamb neck fillet with mango salsa and dhal

Sous vide lamb neck fillet with mango salsa and dhal

by Phil Fanning

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

Sweet roasted chicken topped with cobbled vegetables

Sweet roasted chicken topped with cobbled vegetables

by Andy Waters

Mini beef and hummus burgers

Mini beef and hummus burgers

by Marcus Wareing

Roast grouse with game chips, watercress and bread sauce

Roast grouse with game chips, watercress and bread sauce

by Galvin brothers

Miso and ginger braised pork belly

Miso and ginger braised pork belly

by Shu Han Lee

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

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

by Geoffrey Smeddle

Sweet potato and black bean chilli

Sweet potato and black bean chilli

by Monica Shaw

Lemon sole, oyster, smoked leeks and tarragon

Lemon sole, oyster, smoked leeks and tarragon

by Tom Brown

Red onion and ricotta frittata recipe

Red onion and ricotta frittata

by Francesco Mazzei

Beef Stew with Lime Rice Recipe

Soy, sweet potato and beef pot with steamed lime rice

by Georgina Fuggle

Mussel broth

by Paul Ainsworth

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

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

by Paul Foster

Duck breast with red curry-infused jasmine rice

Duck breast with red curry-infused jasmine rice

by Food Urchin

Tagine of lamb, couscous, preserved lemon and harissa

Tagine of lamb, couscous, preserved lemon and harissa

by Galvin brothers

Citrus chicken curry

Citrus chicken curry

by Michael Caines

Steak and kidney pudding

Steak and kidney pudding

by Shay Cooper

Turkey, chestnut and sage burgers

Turkey, chestnut and sage burgers

by Marcus Wareing

Cod popcorn with cucumber and potato salad

Cod popcorn with cucumber and potato salad

by Luke Tipping

Sea trout with garden pea, nasturtium and langoustine dashi

Cured sea trout with garden pea, nasturtium and langoustine dashi

by Phil Fanning

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

Salmon with braised lettuce, potatoes, samphire and king crab

by Matthew Tomkinson

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

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

by Selin Kiazim

Chilli chicken pasta with red pesto sauce

Chilli chicken pasta with red pesto sauce

by Paul Ainsworth

Red cabbage malfatti with brown butter and orange

Red cabbage malfatti with brown butter and orange

by The Kitchen with Great British Chefs

Cedar planked salmon with endive, apple and olives

Cedar planked salmon with endive, apple and olives

by Cornelius Gallagher

sorrel fettucine with shrimps

Sorrel fettuccine with brown shrimp sauce

by Helen Graves

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

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

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

by Theo Randall

Pot-roasted pheasant with boulangere potatoes and red cabbage

Roasted pheasant with boulangère potatoes and red cabbage

by Galvin brothers

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

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

by Paul Foster

Roasted pigeon, beetroot, fig and blue cheese

Roasted pigeon, beetroot, fig and blue cheese

by Daniel Clifford

Char siu pork

by Helen Graves

'Nduja and squid ink vongole

'Nduja and squid ink vongole

by Rosie Birkett

Sea trout with asparagus, peas and caviar

Sea trout with asparagus, peas and caviar

by Matthew Tomkinson

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

Mushroom and Quinoa Vegan Burger

Mushroom and quinoa vegan burger

by Deena Kakaya

Charcoal-grilled lamb chops with peas

Charcoal-grilled lamb chops with peas

by Ben Tish

Tofu katsu curry

Tofu katsu curry

by Rosana McPhee

Pasta with ceps and boudin blanc

Pasta with ceps and boudin blanc

by Stephen Crane

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

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

by Will Holland

Pan-roasted cauliflower with cashew cream

Pan-roasted cauliflower with cashew cream

by Rob Howell, Root

Roast turkey crown with apricot, pistachio and Saint Agur stuffing

Roast turkey crown with apricot, pistachio and Saint Agur stuffing

by Raymond Blanc

Tarka dhal and sea bass

Sea bass with tarka dhal, coriander salad and buttered kale

by Dominic Chapman

Chargrilled Anjou pigeon, Sweetcorn, Shallot, Bacon Popcorn

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

by Agnar Sverrisson

Cauliflower crust pizza

Cauliflower crust pizza with chicken and spinach

by Adam Gray

Wild garlic polpette

Wild garlic polpette with spaghetti and pesto

by Anna Jones

Summer marinated spatchcock chicken

Summer marinated spatchcock chicken

by Adam Gray

Lamb al asador

by Rosana McPhee

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

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

by Luke Holder

Spinach, lemon and garlic penne rigate with torn burrata

Spinach, lemon and garlic penne rigate with torn burrata

by Georgina Fuggle

Grilled rack of lamb with crushed Jersey Royals and anchovy butter

Grilled rack of lamb with crushed Jersey Royals and anchovy butter

by Dominic Chapman

Veggie Wellington

Veggie Wellington

by Andy Waters

Thai green sea bass with galangal, lemon grass and coconut

Thai green sea bass with galangal, lemon grass and coconut

by Thomasina Miers

Gluten-free lean beef lasagne

Gluten-free lean beef lasagne

by Adam Gray

Spiced lamb faggot with carrot purée

Spiced lamb faggot with carrot purée

by Josh Eggleton

Afghani Style mutton chop karhai with pepper, coriander and cumin

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

by Sumayya Usmani

Beef with carrot maafe sauce

Beef with carrot maafe sauce

by Jeremy Chan

Kedgeree with boiled eggs

Kedgeree with boiled eggs

by Nathan Outlaw

Moroccan-spiced mince with herb bulgur wheat and harissa yoghurt

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

by Selina Periampillai

Barbecued hoisin chicken skewers

Barbecued hoisin chicken skewers with smashed cucumber salad

by Shu Han Lee

Steamed cod with curried mussels and carrots

Steamed cod with curried mussels and carrots

by Steve Groves

Pheasant ballotine with sage bread sauce

Pheasant ballotine with sage bread sauce

by Stosie Madi

Tamarind Duck Recipe

Tamarind duck with fried cauliflower

by Steve Drake

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

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

by Matthew Tomkinson

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

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

by Robert Thompson

Wild salmon and sesame mustard dressing

Wild salmon and sesame mustard dressing

by Marcello Tully

Wild boar souvlaki with sticky prune glaze

Barbecue wild boar souvlaki with sticky prune glaze

by Alfred Prasad

Bara chirashi

by Masaki Sugisaki

Native lobster risotto with tarragon and chives

Native lobster risotto with tarragon and chives

by William Drabble

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

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

by Mark Dodson

Pork belly, kimchi, smoked tofu, shiitake, peanuts

Pork belly, kimchi, smoked tofu, shiitake, peanuts

by Peter Gordon

British tartiflette

British tartiflette

by Victoria Glass

Mapo tofu

by Helen Graves

Fillet of Alaska salmon, aubergine, kumquat, Greek yoghurt

Fillet of salmon, aubergine, kumquat, Greek yoghurt

by Daniel Galmiche

Braised beef with salsa verde and pickled walnuts

Braised beef with salsa verde and pickled walnuts

by Charlie Hibbert

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

Cod with spring vegetables

Cod with spring vegetables

by Jeremy Lee

Aberdeen Angus rib eye, mushroom purée and beef tea

Aberdeen Angus rib-eye, mushroom purée and beef tea

by Kevin Mangeolles

Braised veal shank with risotto Milanese

Braised veal shank with risotto Milanese

by Luke Holder

Roasted tomato soup with cheddar dumplings

Roasted tomato soup with cheddar dumplings

by Monica Shaw

Lobster with chickpea and coriander sauce

Lobster with chickpea and coriander sauce

by Shaun Hill

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

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

by Josh Eggleton

Barbecued chicken with Alabama white sauce

Barbecued chicken with Alabama white sauce

by The Kitchen with Great British Chefs

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

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

by Paul Foster

Creamy Aubergine Curry with Sag Aloo

Creamy aubergine curry with sag aloo

by Dannii Martin

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

Garlic, coriander and white pepper roast chicken rice

Garlic, coriander and white pepper roast chicken rice

by Shu Han Lee

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

Fillet of sea bass 'au Pistou'

Fillet of sea bass 'au Pistou'

by Galvin brothers

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

Goats cheese, cranberry and walnut tart

Goat's cheese, cranberry and walnut tart

by Helen Jessup

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

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

Pulled oxford sandy & black pork with apple and smoked bacon

Pulled pork buns with apple and smoked bacon

by Matt Weedon

Thai-style haddock in a bag

Thai-style haddock en papillote

by Shaun Rankin

Churrascarias lamb skewers

Churrascaria lamb skewers

by Karen Burns-Booth

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

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

by Anjum Anand

Pork belly with squid 'krassado' and squid ink mash

Pork belly with squid 'krassado' and squid ink mash

by George Farrugia

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

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

by Christoffer Hruskova

Winter vegan moussaka

Winter vegan moussaka

by The Kitchen with Great British Chefs

Steak in chocolate and coffee sauce

Steak in chocolate and coffee sauce

by Rosana McPhee

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

Summer mange tout, radish and tuna salad

Mangetout, radish and white tuna salad

by Georgina Fuggle

Pomegranate-glazed chicken thighs with red quinoa salad

Pomegranate-glazed chicken thighs with red quinoa salad

by Thomasina Miers

Beer and barley glazed pichana steak

Beer and barley glazed picanha steak

by Paul Welburn

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

Leek crumble

by Marcus Wareing

Smoked burrata with golden beetroot, grains and pickled greengages

Smoked burrata with golden beetroot, grains and pickled greengages

by Anna Hansen

Smoked haddock baked with Parmesan and peas

Smoked haddock baked with Parmesan and peas

by Henry Harris

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

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

by Paul Welburn

Roast cod with lemon beurre blanc and winter ratatouille

Roast cod with lemon beurre blanc and winter ratatouille

by Galton Blackiston

Steamed haddock with saffron mash and gremolada

Steamed haddock with saffron mash and gremolada

by Jeremy Lee

Confit suckling pig with corn purée and algarrobo syrup

Confit suckling pig with corn purée and algarrobo syrup

by Robert Ortiz

Baked hake with summer vegetables and dill oil

Baked hake with summer vegetables and dill oil

by Adam Simmonds

Stir fry black pepper beef

Stir-fry black pepper beef

by Tong Chee Hwee

Duck, puy lentils, roasted onions

Roast duck with puy lentils and roasted onions

by Richard Bainbridge

Seafood chowder

Seafood chowder

by Darcy Brown

Steak tagliata with roasted Piccolo vine tomatoes

Steak tagliata with roasted Piccolo vine tomatoes

by Jeanne Horak-Druiff

Bacon stuffed spuds

Bacon stuffed spuds

by Matthew Tomkinson

Lamb rump with wild mushrooms and cider sauce

Lamb rump with wild mushrooms and cider sauce

by Dave Bone

Crustless Quorn and vegetable quiche

Crustless Quorn and vegetable quiche

by Rosana McPhee

Sika deer with mashed swede, chanterelles and twiglets

Sika deer with mashed swede, girolles and Twiglets

by Graham Garrett

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

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

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

by Chris Horridge

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

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

by James Cochran

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

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

by Mark Jordan

Lamb and rice tagine

Lamb and rice tagine with dried cherries

by Helen Graves

Curried fish cakes with spinach and poached egg

Curried fish cakes with spinach and poached egg

by Food Urchin

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

Pollock with kombu seaweed, sweetcorn and grapefruit

Sous vide pollock with kombu seaweed, sweetcorn and grapefruit

by Adam Stokes

Chicken Fricassee

Chicken drumstick fillet fricassée

by The Kitchen with Great British Chefs

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

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

by Chantelle Nicholson

Local plaice ‘Viennoise’

Local plaice ‘Viennoise’

by Robert Thompson

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

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

by The Kitchen with Great British Chefs

Duck breast with aromatic polenta fries and orange vinaigrette

Duck breast with aromatic polenta fries and orange vinaigrette

by Pascal Aussignac

Beef and blue cheese with broccoli and smoked pomme anna

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

by Ollie Moore

Chilean sea bass with Champagne yuzu-miso sauce

Chilean sea bass with Champagne and yuzu miso sauce

by Hideki Hiwatashi

Traditional haggis recipe

Traditional haggis

by Food Urchin

Budget creamy salmon pasta

Budget creamy salmon pasta

by Jack Monroe

Braised beef shin with pumpkin seed and barley risotto

Braised beef shin with pumpkin seed and barley porridge

by Alyn Williams

Red butternut squash curry with mushrooms and spinach

Red butternut squash curry with mushrooms and spinach

by Peter Gordon

Cheesy chicken casserole

Cheesy chicken casserole

by Shaun Hill

Braised spicy aubergines

Braised spicy aubergines

by Ken Hom

Roast partridge with seasonal vegetables and tarragon jus

Roast partridge with seasonal vegetables and tarragon jus

by Mark Dodson

Buttered basil linguine with tomato and chilli sauce and cheddar sauce

Buttered basil linguine with tomato and chilli sauce and cheddar sauce

by Galton Blackiston

Turkey meatballs with pepper sauce

Turkey meatballs with pepper sauce

by Andy Waters

Crab claw and bisque pasta

Crab claw and bisque pasta

by Pascal Aussignac

Salmon mornay

by The Kitchen with Great British Chefs

Crispy pomegranate-glazed lamb breast with yoghurt

Crispy pomegranate-glazed lamb breast with yoghurt

by Selin Kiazim

Indian roast lamb leg (Raan masala)

Charcoal-smoked Indian leg of lamb (raan masala)

by Naheed Hafiz

Slow cooked pork belly, pea tartare, onions

Sous vide pork belly, pea tartare, onions

by Paul Foster

Skrei with chicken skin crumb and onion puree

Skrei with chicken skin crumb and onion purée

by Simon Hulstone

AAA

Pan-fried sea bass with lemon verbena

by Alfred Prasad

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

Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa

by Anna Hansen

Roast pheasant breast with parsnip purée, parkin and pickled brambles

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

by James Mackenzie

Minestrone soup with courgettes

Minestrone soup with courgettes

by Shaun Rankin

Rabbit cacciatore

Rabbit cacciatore

by Francesco Mazzei

Cod in aioli sauce

Cod in aioli sauce

by Pascal Aussignac

Roast wood pigeon, chicory, rhubarb

Roast wood pigeon, chicory, rhubarb

by Robin Gill

Braised lamb with peas, crème fraiche and mint

Braised lamb with peas, crème fraiche and mint

by Fergus Henderson

Brill, English peas, heirloom tomatoes, farfalle

Brill, English peas, heirloom tomatoes, farfalle

by Luke Holder

Spring vegetable pie

Spring vegetable pie

by Food Urchin

Whole roasted cauliflower with a garlic and herb sauce

Whole roasted cauliflower with a garlic and herb sauce

by Aimee Ryan

Sausage and lentil casserole

Sausage and lentil casserole

by Geoffrey Smeddle

Vietnamese-spiced smoked duck breast

Vietnamese-spiced smoked duck breast

by Nazima Pathan

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

Stuffed pork fillet with Boursin and apple

Barbecued apple and Boursin-stuffed pork fillet

by Jeanne Horak-Druiff

Potage of mussels and salt cod with Whitby crab croutes

Potage of mussels and salt cod with Whitby crab croutes

by Frances Atkins

Warm Tofu in Garlic Sesame Sauce

Warm tofu in garlic and sesame sauce

by Monica Shaw

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

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

by Elly McCausland

Celebration smoked fish and haddock pie

Celebration haddock and smoked fish pie

by Food Urchin

Coq au vin

by The Kitchen with Great British Chefs

Open lasagne of crayfish & spinach

Open crayfish and spinach lasagne

by Louise Robinson

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

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

by Dayashankar Sharma

Steamed haddock with blood orange and basil hollandaise

Steamed haddock with blood orange and basil hollandaise

by Paul Welburn

Fish pie

by Tom Aikens

Bangladeshi lamb chop bhuna

Bangladeshi lamb chop bhuna

by Dina Begum

Chicken Marbella

Chicken Marbella

by Pollyanna Coupland

Ravioli of duck, seared langoustine tails and sherry veal jus

Ravioli of duck, seared langoustine tails and sherry veal jus

by Mark Jordan

Beef bougignon

Beef bourguignon

by Louise Robinson

Prawn and smoked salmon ravioli

Prawn and smoked salmon ravioli

by Georgina Auterac

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

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

by Stephen Crane

Sweet chilli chicken with garlic, lemon and coriander

Sweet chilli chicken with garlic, lemon and coriander

by Shaun Rankin

Crab, cheddar and chive omelette

Crab, cheddar and chive omelette

by Nathan Outlaw

Crab risotto with crème fraîche and chives

Crab risotto with crème fraîche and chives

by Simon Hulstone

Roast lamb rump with sweetbread, shoulder, courgette and tomato

Roast lamb rump with sweetbread, shoulder, courgette and tomato

by Galvin brothers

Real black bean beef

Real black bean beef

by Jeremy Pang

Alaska halibut with cockle risotto

Halibut with cockle risotto

by Dominic Chapman

Fish stew with fillets of hake and gurnard

Fish stew with fillets of hake and gurnard

by Luke Holder

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

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

by Victoria Glass

Chorizo, Iberian ham and tarragon linguini

Chorizo, Iberico ham and tarragon linguine

by Dominic Chapman

Stuffed cabbage with kimchi, swede, Caerphilly cheese and apple

Stuffed cabbage with kimchi, swede, Caerphilly cheese and apple

by Neil Campbell

Za'atar spiced lamb neck and baba ganoush tacos

Za'atar-spiced lamb neck and baba ganoush tacos

by The Kitchen with Great British Chefs

Chestnut gnocchi with mushroom veloute,

Chestnut gnocchi with mushroom veloute and wild mushrooms

by The Kitchen with Great British Chefs

Sausage and baked bean casserole

Sausage and baked bean casserole

by Alyn Williams

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

Barbecued mackerel with celeriac mayonnaise

Barbecued mackerel with celeriac mayonnaise

by Paul Ainsworth

Taste of the isles

Taste of the isles

by Marcello Tully

Quail in the woods

Quail in the woods

by Colin McGurran

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

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

by Sumayya Usmani

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

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

by Nathan Outlaw

Lamb neck fillet with smoky mashed potatoes

Lamb neck fillet with smoky mashed potatoes

by Emily Watkins

Low-calorie Singapore noodles

Low-calorie Singapore noodles

by Karen Burns-Booth

Potato and celeriac spider with bacon and egg mayonnaise

Potato and celeriac spider with bacon and egg mayonnaise

by Galton Blackiston

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

Whole whiting with crab sauce and Jerusalem artichokes

Whole whiting with crab sauce and Jerusalem artichokes

by Nathan Outlaw

Crab ravioli with crab sauce

Crab ravioli with crab sauce

by Dominic Chapman

Duck breast with lavender, beetroot and sweet potato

Duck breast with lavender, beetroot and sweet potato

by James Sommerin

Breasts of quail with pea purée, pancetta and marjoram jus

Breasts of quail with pea purée, pancetta and marjoram jus

by Mark Dodson

Herb-crusted lamb rump

Herb-crusted lamb rump

by Pierre Koffmann

Duck breast with mildly spiced sauce

Duck breast with spiced sauce

by Pierre Koffmann

Steamed Salmon, saffron and cauliflower cous-cous,

Steamed salmon with cauliflower and saffron couscous

by Michael Caines

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

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

by Steve Groves

Rabbit with spring vegetables, pea shoots and tarragon

Rabbit with spring vegetables, pea shoots and tarragon

by Phil Howard

Venison with butternut squash, Parmesan and truffle

Venison with butternut squash, Parmesan and truffle

by Richard Davies

Farmhouse chicken galantine with fig chutney

Farmhouse chicken galantine with fig chutney

by Simon Gueller

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

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

by Simon Hulstone

Partridge with Swiss chard, chanterelles, quince and chestnuts

Partridge with Swiss chard, girolles, quince and chestnuts

by Geoffrey Smeddle

Cod with textures of broccoli, oyster mayonnaise and gnocchi

Cod with textures of broccoli, oyster mayonnaise and gnocchi

by Kerth Gumbs

Salmon and haddock fish cakes with tomato mayo

Salmon and haddock fish cakes with tomato mayo

by Adam Gray

Sous Vide Lobster with sauce Choron

Sous vide lobster with sauce Choron

by Galton Blackiston

Steamed mussels with cider, leeks and chorizo

Steamed mussels with cider, leeks and chorizo

by Georgina Fuggle

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

Garlic oil noodles (Si chet khao swe)

Si chet khao swe – Burmese garlic oil noodles

by MiMi Aye

Hyderabadi biryani of vegetables in a pumpkin shell

Hyderabadi biryani of vegetables in a pumpkin shell

by Vivek Singh

Vol-au-vents of mussel, spinach and roquefort

Vol-au-vents of mussel, spinach and Roquefort

by Mark Dodson

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

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

by Richard Bainbridge

Lobster, triple-cooked chips and Béarnaise sauce

Lobster, triple-cooked chips and Béarnaise sauce

by Shaun Rankin

Duck breast with celeriac choucroute, bulgar wheat and cherries

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

by Agnar Sverrisson

Lobster and caviar gratin served in the shell

Lobster and caviar gratin served in the shell

by Will Holland

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

Black cod with petit pois and pea shoots

Black cod with petit pois and pea shoots

by Xavier Boyer

Chicken wellington with cherry sauce

Chicken wellington with cherry sauce

by Karen Burns-Booth

Turkey and butternut squash ravioli

Turkey and butternut squash ravioli

by Dominic Chapman

Roast belly of veal with porcini and Parmigiano Reggiano

Roast belly of veal with cep and Parmigiano Reggiano

by Nancy Anne Harbord

Meatball pasta bake

Meatball pasta bake

by Bruno Loubet

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

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

by Martin Wishart

Tomato and anchovy risotto

Tomato and anchovy risotto

by Luke Holder

Chargrilled chilli chicken breast with Jersey Royals and romesco cakes

Chargrilled chilli chicken breast with Jersey Royals and romesco cakes

by Graham Campbell

Roast grouse with blackberries and port wine jus

Roast grouse with blackberries and port wine jus

by William Drabble

Moroccan chicken and chickpea soup

Moroccan chicken and chickpea soup

by Louise Robinson

Makhni paneer with mint paratha

Makhni paneer with mint paratha

by Anjum Anand

Fillet of brill in lobster sauce

Fillet of brill in lobster sauce

by Simon Hulstone

Homemade chicken pie

Homemade chicken pie

by Miriam Nice

Alaska black cod with pea shoots, mint and Thai dressing

Black cod with pea shoots, mint and Thai dressing

by Andy Waters

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

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

by Daniel Galmiche

Turbot with tartare sauce 'my way'

Turbot with tartare sauce 'my way'

by Nathan Outlaw

Barbecued black bream with fennel and lemongrass

Barbecued black bream with fennel and lemongrass

by Adam Byatt

Salmon en papillote

Salmon en papillote

by Josh Eggleton

Rack of Welsh Lamb with lamb sweetbread pie and gravy

Rack of lamb with lamb sweetbread pie and gravy

by Shaun Hill

Tea smoked barbecued lamb chops with spicy korean miso

Tea-smoked barbecued lamb chops with spicy Korean miso

by Scott Hallsworth

Braised squirrel, horseradish mash, sprout tops and hazelnut jus

Braised squirrel, horseradish mash, sprout tops and hazelnut jus

by The Jugged Hare

Goulash and spaghetti

Goulash and spaghetti

by Geoffrey Smeddle

Baked cod with tomato sauce

Baked cod with tomato sauce

by Andy Waters

Persian Rice Salad with Cherries

Persian-style rice salad with cherries

by Joey O'Hare

Macaroni cheese with pear, walnuts and chicory

Macaroni cheese with pear, walnuts and chicory

by Matt Cheal

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

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

by Kuba Winkowski

Venison loin and bolognese

Venison loin and bolognese

by Simon Haigh

Pasta amatriciana

Pasta amatriciana

by Russell Brown

Moroccan spiced lamb confit

Sous vide lamb neck with Moroccan spices

by Nazima Pathan

Best end of pork with fennel and apple

Best end of pork with fennel and apple

by Marcus Wareing

Indian potato cakes

Indian potato cakes

by Alfred Prasad

Grilled poussin with lemon-garlic-chilli dipper

Barbecued miso poussin with lemon, garlic and chilli dip

by Scott Hallsworth

Duck breast with lavender, fennel purée and peach purée

Duck breast with lavender, fennel purée and peach purée

by Steven Smith

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

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

by Graham Campbell

Pumpkin, almond and cheese rice bake

Pumpkin, almond and cheese rice bake

by Karen Burns-Booth

Barbecue beef sirloin, grilled onions and caramelised onion broth

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

by Martin Wishart

Rib-eye of beef with soy and spice

Rib-eye of beef with soy and spice

by Paul Heathcote

Slow Cooked Lamb Shoulder Recipe

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

by Tom Aikens

Thai chicken soup

Thai chicken soup

by Andy Waters

Cod with bouillabaisse sauce

Cod with bouillabaisse sauce

by Stephen Crane

Egg fu yung

by Becca Pusey

Côte de boeuf with black truffle and Parmesan gratin

Côte de boeuf with black truffle and Parmesan gratin

by Andy McLeish

Toad in the hole

Toad in the hole

by Galton Blackiston

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

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

by Matthew Tomkinson

Roast chicken breast, potato purée and pine nuts

Roast chicken breast, potato purée and pine nuts

by Chris Horridge

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

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

by Graham Campbell

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

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

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

by Richard Bainbridge

Curried parsnip and pear soup with mini bhajis

Curried parsnip and pear soup with mini bhajis

by Luke Tipping

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

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

by Simon Rogan

Pigeon de Bresse baked in a salt pastry crust

Pigeon de Bresse baked in a salt pastry crust

by Raymond Blanc

Gurkha chicken cardamom curry

Gurkha chicken cardamom curry

by Karen Burns-Booth

Pumpkin macaroni cheese recipe

Roast pumpkin, blue cheese and sage baked macaroni

by Elly McCausland

Low-fat fish stew

Low-fat fish stew

by Adam Gray

Lamb shanks with tomato and rosemary

Lamb shanks with tomato and rosemary

by Martin Wishart

Fish and chips with tartare sauce

Fish and chips with tartare sauce

by Nathan Outlaw

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

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

by David Everitt-Matthias

Sweet pea and toffee soup with hog’s pudding fritter

Sweet pea and toffee soup with hog’s pudding fritter

by Simon Hulstone

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

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

by Matthew Tomkinson

Roast partridge with red cabbage, parsnips and wood sorrel

Roast partridge with red cabbage, parsnips and wood sorrel

by Galvin brothers

Pork chop with rhubarb and ancho chilli salsa

Pork chops with rhubarb and ancho chilli salsa

by The Kitchen with Great British Chefs

Brazilian-style meatballs in a classic feijoada sauce

Lamb meatballs in a feijoada-style sauce

by Karen Burns-Booth

Lancashire cheese, spiced pear and kale pithivier

Farmhouse Lancashire cheese, spiced pear and kale pithivier

by James Mackenzie

Ratatouille Recipe

by Galton Blackiston

Pan-fried chicken with crispy noodles

Pan-fried chicken with crispy noodles

by Ken Hom

Plov – Russian beef pilaf

Plov – Uzbek lamb pilau

by Alissa Timoshkina

Guinea fowl with wild mushrooms

Braised guinea fowl with wild mushrooms

by Louise Robinson

Beef, stout and oyster pie

Beef, stout and oyster pie

by Regula Ysewijn

Cod with chorizo and white beans

Cod with chorizo and white beans

by Adam Bennett

Pulled pork with Carolina gold barbecue sauce

Pulled pork with Carolina gold barbecue sauce

by The Kitchen with Great British Chefs

Grilled rib-eye with watercress purée

Grilled rib-eye with watercress purée

by Richard Corrigan

Beef pho Southern-style – phở bò miền nam

Beef pho southern-style – phở bò miền nam

by Thuy Pham, The Little Viet Kitchen

Chicken and watercress risotto

Chicken and watercress risotto

by Adam Gray

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

Veal fillet with girolles, apricots and truffle sauce

Veal fillet with girolles, apricots and truffle sauce

by Russell Bateman

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

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

by Nigel Haworth

Roast pork belly with pineapple and satay sauce

Roast pork belly with pineapple and satay sauce

by Colin McGurran

Rose harissa, parsnip and paneer puff pastry plait

Rose harissa, parsnip and paneer puff pastry plait

by Deena Kakaya

Chicken and white bean chilli

Chicken and white bean chilli

by The Kitchen with Great British Chefs

Curried chicken Kiev with squash sag aloo

Curried chicken Kiev with squash sag aloo

by Simon Hulstone

Alyn's Christmas turkey

Alyn's Christmas turkey

by Alyn Williams

Runner bean and tomato stew

Runner bean, coco blanc bean and tomato stew

by Anna Tobias

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

Harissa chicken with pomegranate molasses cauliflower

Harissa-marinated chicken with cauliflower

by The Kitchen with Great British Chefs

Lemon and fennel slow cooked pork shoulder with roast potatoes

Slow-cooked lemon and fennel pork shoulder with roast potatoes

by Emily Watkins

Aromatic chicken handi

Aromatic chicken handi

by Sumayya Usmani

Warm salad of partridge, neeps and tatties

Partridge, haggis, neeps and tatties

by Geoffrey Smeddle

Seasonal vegetarian risotto

Seasonal vegetarian risotto

by Pierre Koffmann

Oxtail stew with olives

Oxtail stew with olives

by Martin Wishart

Chicken and mushroom pie with cheddar shortcrust pastry

Chicken and mushroom pie with cheddar shortcrust pastry

by Nathan Outlaw

Chilli roast cauliflower

Chilli roast cauliflower

by Selin Kiazim

Grana Padano and pickled onion barley risotto

Grana Padano and pickled onion barley risotto

by Josh Eggleton

Tomato and vegetable risotto faces

Tomato and barley risotto faces

by Andrew MacKenzie

Lamb and red pepper ragout

Lamb and red pepper ragout

by Geoffrey Smeddle

Easy crab bisque

Easy crab bisque

by Louise Robinson

Baked potatoes with crab and walnuts

Baked potatoes with crab and walnuts

by Andy Waters

Heathcotes' steak au Poivre

Heathcotes' steak au Poivre

by Paul Heathcote

Partridge with pears and Christmas stuffing

Partridge with pears and Christmas stuffing

by Galton Blackiston

Fallow venison, salted baked celeriac and chocolate tortellini

Fallow venison, salt-baked celeriac and chocolate tortellini

by Aaron Patterson

Soba salad with hot smoked mackerel, spring onions, courgettes

Soba salad with hot smoked mackerel, spring onions, courgettes

by Shu Han Lee

Coconut braised pork and egg – thịt khô trứng

Coconut braised pork and egg – thịt khô trứng

by Thuy Pham, The Little Viet Kitchen

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

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

by Charlie Hibbert

Seared black bream recipe

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

by Vivek Singh

Spicy beef shin hotpot with roast squash wedges

Spicy beef shin hotpot with roast squash wedges

by Food Urchin

Best-end of lamb, ‘Provençale herbs’

Best-end of lamb, ‘Provençale herbs’

by Paul Heathcote

Cod and chips

Battered cod and chips

by Josh Eggleton

Stir-fried minced pork with Thai basil and chilli oil

Stir-fried minced pork with Thai basil and chilli oil

by Shu Han Lee

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

Ravioli, polenta, artichoke and truffle

Polenta ravioli, artichoke and truffle

by Luke Holder

Fallow deer, pumpkin, passion fruit and smoked grand veneur

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

by Claude Bosi

Memphis pork tacos with slaw and barbecue sauce

Memphis pork tacos with slaw and barbecue sauce

by The Kitchen with Great British Chefs

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

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

by Shu Han Lee

Gluten-free shallot tart tatin

Gluten-free shallot tarte Tatin

by The Kitchen with Great British Chefs

Roast saddle of red deer with pickling sauce

Roast saddle of red deer with pickling sauce

by Vivek Singh

Thai beef salad

Thai beef salad

by Andrew MacKenzie

Chicken breast with lentils a la Française

Chicken breast with lentils a la Française

by Michael Caines

Quick vegetable curry

Quick vegetable curry

by Paul Heathcote

Fish curry

Easy fish curry

by Mark Hix

Quorn, chickpea and mushroom burgers

Quorn, chickpea and mushroom burgers

by Nancy Anne Harbord

Sturgeon with caviar, fennel and dill oil

Sturgeon with caviar, fennel and dill oil

by Kuba Winkowski

Wild rabbit and leek turnover with piccalilli

Wild rabbit and leek turnover with piccalilli

by Lisa Goodwin-Allen

Octopus, ‘black rice’, saffron

Octopus with saffron, black risotto and pickled dulse

by Paul Welburn

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

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

by Simon Haigh

Cannellini bean herb salad with caper and sultana dressing

Cannellini bean herb salad with caper and sultana dressing

by Louise Robinson

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

Ful medames with malawach (Yemini flatbreads)

Ful medames with malawach (Yemeni flatbreads)

by Helen Graham (Bubala)

Migas

by The Kitchen with Great British Chefs

Barbecue pork belly

Barbecue sous vide pork belly

by Luke Holder

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

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

by Robert Thompson

Brill with Fish Fumet and Sea Herbs

Sous vide brill with fish fumet and sea herbs

by Galton Blackiston

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

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

by Daniel Clifford

Bangladeshi beef shatkora

Bangladeshi beef shatkora

by Dina Begum

Spicy noodle laksa

Spicy noodle laksa

by Sophie Thompson

Piri piri chicken

Barbecued piri piri chicken

by Helen Graves

Singapore chilli crab

Singapore chilli crab

by Food Urchin

Roast grouse with braised cabbage, celeriac purée and sauce Albert

Roast grouse with braised cabbage, celeriac purée and sauce Albert

by Martin Wishart

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

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

by Kevin Mangeolles

Bream with galangal broth

Bream with galangal broth

by Alan Murchison

Roasted fennel, preserved lemon and sardine salad

Roasted fennel, preserved lemon and sardine salad

by Georgina Fuggle

Warm Jersey Royals salad, spring onions and aioli

Warm Jersey Royals salad, spring onions and aioli

by Dominic Chapman

Mushroom tongseng curry

Mushroom tongseng curry

by Eleanor Ford

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

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

by Matt Weedon

Venison loin with juniper, potato rosti and charred clementine

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

by Will Holland

Sea bass with herb gnocchi, confit onions and horseradish sauce

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

by Will Holland

Whiting with melting herb crust

Whiting with melting herb crust

by Galton Blackiston

Chorizo flatbreads with pink pickled onions and feta yoghurt

Chorizo flatbreads with pink pickled onions and feta yoghurt

by Helen Graves

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

Honey and coconut caramelised chicken

Honey and coconut caramelised chicken

by Thuy Pham, The Little Viet Kitchen

Burmese pork curry

Burmese pork curry

by MiMi Aye

Burnt ends with Kansas-style barbecue sauce

Burnt ends with Kansas-style barbecue sauce

by The Kitchen with Great British Chefs

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

Kurnik chicken pie

Kurnik chicken pie

by Alissa Timoshkina

Squid ink risotto

Squid ink risotto

by Andrew MacKenzie

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

Roasted Alaska salmon, dill and mustard, green pea relish

Roasted salmon, dill and mustard, green pea relish

by Vivek Singh

Ham and eggs with potato pancakes

Ham and eggs with potato pancakes

by Mark Dodson

Fennel-smoked Alaska black cod with warm bean salad

Fennel-smoked black cod with warm bean salad

by Daniel Galmiche

Sous vide leg of lamb with honey, thyme and sherry

Sous vide leg of lamb with honey, thyme and sherry

by Food Urchin

Seared mackerel with chilli, cucumber, spring onion and coriander

Seared mackerel with chilli, cucumber, spring onion and coriander

by Geoffrey Smeddle

Confit goose legs

Confit goose legs

by Food Urchin

Alaska salmon, red kiwicha, yellow potato, rocoto chilli

Salmon, red kiwicha, yellow potato, rocoto chilli

by Robert Ortiz

Beehive fish and chips, mushy peas, tartare sauce

Beehive fish and chips, mushy peas, tartare sauce

by Dominic Chapman

Braised minced pork, potato and carrot

Braised minced pork, potato and carrot

by The Kitchen with Great British Chefs

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

Blanquette de poulet aux champignons

Blanquette de poulet aux champignons

by Karen Burns-Booth

Roasted Welsh Lamb rump with salsify and wild mushrooms

Roasted lamb rump with salsify and wild mushrooms

by Richard Corrigan

Warm egg salad with wild asparagus, olive and chilli

Warm egg salad with wild asparagus, olive and chilli

by Francesco Mazzei

Freekeh, cumin-roast artichoke, grilled corn and pomegranate

Freekeh, cumin-roast artichoke, grilled corn and pomegranate

by Peter Gordon

Braised and roasted whole duck

Braised and roasted whole duck

by Marcus Wareing

Cordero chukulati - slow and low lamb shanks and chocolate

Cordero chukulati – slow and low lamb shanks and chocolate

by Martin Morales

Butternut squash, pear and gorgonzola flatbread tart

Butternut squash, pear and gorgonzola flatbread tart

by Adam Byatt

Bavette steak with Le Gruyère AOP polenta chips

Bavette steak with Le Gruyère AOP polenta chips

by Food Urchin

Brie, cranberry and red onion pithivier

Brie, cranberry and red onion pithivier

by The Kitchen with Great British Chefs

Cauliflower shawarma wrap with smoked yoghurt

Cauliflower shawarma wrap with smoked yoghurt

by The Kitchen with Great British Chefs

Mezze penne tricolour with roasted summer vegetables and walnuts

Mezze penne tricolore with roasted summer vegetables and walnuts

by Rachel Phipps

Venison with roasted root vegetables and a red wine sauce

Venison with roasted root vegetables and a red wine sauce

by Tom Kitchin

Tahini-marinated chicken with tabbouleh and flatbreads

Tahini-marinated chicken with tabbouleh and flatbreads

by Louise Robinson

Scotch broth

by Richard Corrigan

Bird in a basket

Marinated chicken and coleslaw

by Andy McLeish

Cod with coco beans and tomato confit

Sous vide cod with coco beans and tomato confit

by Daniel Galmiche

Cranberry-glazed roast turkey breast with wild rice stuffing

Cranberry-glazed roast turkey breast with wild rice stuffing

by Karen Burns-Booth

Keralan coconut rice with Travencore vegetables

Kerala coconut rice with vegetables

by Peter Joseph

Lamb shish kebabs with harissa and pitta bread

Lamb shish kebabs with harissa and pitta bread

by Victoria Glass

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

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

by Geoffrey Smeddle

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

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

by Chantelle Nicholson

Venison burger with homemade chips

Venison burger with homemade chips

by Josh Eggleton

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

Cornish pasties with beer gravy

Cornish pasties with beer gravy

by Helen Graves

Red mullet with chilli and garlic oil

Red mullet with chilli and garlic oil

by Bryan Webb

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

Sous vide portobello mushrooms, caramelised celeriac, remoulade and thyme

by Chantelle Nicholson

Monkfish with peppers, tomatoes and beans

Monkfish with peppers, tomatoes and beans

by Jun Tanaka

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

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

by Pollyanna Coupland

Roasted broccoli with hazelnut, tomato sauce and tahini

Roasted broccoli with hazelnut, tomato sauce and tahini

by The Kitchen with Great British Chefs

Mushroom salad with bitter herbs

Mushroom salad with bitter herbs

by Kiln, Soho

Pakistani festive beef biryani

Pakistani festive beef biryani

by Sumayya Usmani

Ling and razor clams with seaweed, bacon and samphire

Ling and razor clams with seaweed, bacon and samphire

by Nathan Outlaw

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

Smoked chicken and butternut squash risotto

Smoked chicken and butternut squash risotto

by Mark Dodson

Cannon of Welsh Lamb with black olive, tomato and courgette

Cannon of lamb with black olive, tomato and courgette

by Richard Davies

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

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

by James Durrant

Seco de cordero - Peruvian lamb stew

Seco de cordero – Peruvian lamb stew

by Rosana McPhee

Alaska salmon, langoustine, pickled vegetables, Granny Smith

Salmon, langoustine, pickled vegetables, Granny Smith

by Nigel Mendham

Carrot, cumin and kidney bean burger

Carrot, cumin and kidney bean burger

by Jack Monroe

Rabbit biryani recipe

by Shu Han Lee

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

Ajowan, turmeric and coriander marinated halibut with mango nam prik

by Anna Hansen

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

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

by Elly McCausland

Apricot and mustard glazed ham with smashed roast potatoes

Apricot and mustard-glazed ham with smashed roast potatoes

by The Kitchen with Great British Chefs

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

Asian style beef short ribs

Asian-style barbecued beef short ribs

by David Everitt-Matthias

Black olive tapenade, orange and chicken tray bake

Black olive tapenade, orange and chicken tray bake

by Nargisse Benkabbou

Chorizo with minted peas

Chorizo with minted peas

by Angel Zapata Martin

Anglo-Indian chicken stew

Anglo-Indian chicken stew

by Alfred Prasad

Rabbit tikka masala

Rabbit tikka masala

by Dominic Chapman

Steamed sea bream with spiced coconut sauce and jasmine rice

Steamed sea bream with spiced coconut sauce and jasmine rice

by Martin Wishart

Caldo verde de Cajamarca - Cajamarca's green soup

Caldo verde de Cajamarca – Cajamarca's green soup

by Martin Morales

Pudina chops - spiced minted lamb chops with pickled pumpkin

Pudina chops – spiced minted lamb chops with pickled pumpkin

by Peter Joseph

Gammon, leek and mustard pasta bake

Gammon, leek and mustard pasta bake

by Shaun Hill

Pithivier of game, carrot purée and glazed onions

Pithivier of game with carrot purée and glazed onions

by Galvin brothers

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

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

by Joey O'Hare

Hake with courgettes, Provençal mussel sauce and crispy breadcrumbs

Hake with courgettes, Provençal mussel sauce and crispy breadcrumbs

by Matthew Tomkinson

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

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

by Steve Groves

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

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

by Food Urchin

Turkey, Stilton, chicory and walnut salad

Turkey, Stilton, chicory and walnut salad

by Dominic Chapman

Lamb en croute, courgettes and mint

Lamb en croute, courgettes and mint

by Jun Tanaka

Moqueca de lagosta e mexilhao

Lobster and mussel moqueca

by Marcello Tully

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

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

by Michel Roux Jr

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

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

by Phil Howard

Red Kuri squash and goat's cheese manti

Red Kuri squash and goat's cheese manti

by Neil Campbell

Pork loin and black pudding Wellington with Grandpa’s cabbage

Pork loin and black pudding Wellington with Grandpa’s cabbage

by Emily Watkins

Smoked haddock with crushed potatoes and poached egg

Smoked haddock, poached eggs and crushed potatoes

by Bryn Williams

Easy fish tacos

Easy fish tacos

by Sally Abé

Hanger steak with baked bone marrow

Hanger steak with baked bone marrow

by Mark Hix

Orecchiette, egg yolk and black truffle

Orecchiette, egg yolk and black truffle

by Jun Tanaka

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

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

by Kevin Mangeolles

Almond rice and flesh

Almond rice and flesh

by Ashley Palmer-Watts

Crab masala

by Alfred Prasad

Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts

Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts

by Martin Wishart

Easter lamb pie

Gluten-free Easter lamb pie

by Victoria Glass

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

Leek and mushroom vegan pie

Leek and mushroom vegan pie

by The Kitchen with Great British Chefs

Beef and mushroom dashi stew

Beef and mushroom dashi stew

by Rosana McPhee

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

Pork larb

by Kiln, Soho

Welsh Lamb with cauliflower, chocolate and raisin

Sous vide lamb rump with cauliflower couscous and chocolate jelly

by Richard Davies

Kimchi fried rice with shiitake mushrooms

Kimchi-fried rice with shiitake mushrooms

by Shu Han Lee

Lamb chops with Brazilian sauce and cassava

Lamb cutlets with pomegranate sauce and cassava chips

by Rosana McPhee

Malabar prawn curry

Malabar prawn curry

by Peter Joseph

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

Baked haddock in tahini sauce with golden onions

by Helen Graves

Tortiglioni with chicken and lemon sauce

Tortiglioni with chicken and lemon sauce

by Galton Blackiston

Ham hock macaroni cheese

Ham hock macaroni cheese

by Dominic Chapman

Tacos de canasta con pollo – chicken basket tacos

Tacos de canasta con pollo – chicken basket tacos

by Nud Dudhia (Breddos Tacos)

Gammon and white bean stew

Gammon and white bean stew

by Rosana McPhee

Poached turbot with fennel velouté

Poached turbot with fennel velouté

by Galton Blackiston

Chicken livers pressed with dukkah

Chicken livers pressed with dukkah

by Greg Malouf

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

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

by William Drabble

Zelnik Recipe

Zelnik (Balkan filo pastry pie)

by Victoria Glass

Toulouse sausage with braised lentils

Toulouse sausage with braised lentils

by Dominic Chapman

Baingan bharta macaroni cheese

Baingan bharta macaroni cheese

by Deena Kakaya

Balsamic glazed hogget shoulder with freekeh and grilled radicchio

Balsamic-glazed hogget shoulder with freekeh and grilled radicchio

by Ramael Scully

Iberian pork rice bowl

Iberian pork rice bowl

by Tātā Eatery

Roast chicken the sous vide way

Sous vide whole chicken

by Rosana McPhee

Deep-fried lemon sole with cucumber salad and lime mayonnaise

Deep-fried lemon sole with cucumber salad and lime mayonnaise

by Nathan Outlaw

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

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

by Graham Campbell

Singapore-style wokked crab

Singapore-style wokked crab

by Anna Hansen

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

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

by Ben Tish

Steamed duck leg with glazed carrots, lemon and turnip

Steamed duck leg with glazed carrots, lemon and turnip

by Matt Gillan

Steamed mutton and onion suet pudding with crushed swede

Steamed mutton and onion suet pudding with crushed swede

by Adam Gray

Chou farci (stuffed cabbage)

Chou farci – stuffed cabbage

by Pascal Aussignac

Apple and chicory risotto

Apple and chicory risotto

by Russell Brown

Spaghetti and meatballs with mini garlic bites

Spaghetti and meatballs with mini garlic bites

by Dominic Chapman

Mug dhal bhuna

Bangladeshi mug dhal bhuna

by Dina Begum

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

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

by Shaun Rankin

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

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

by Andy McLeish

Butternut squash tostadas with coriander coleslaw

Butternut squash tostadas with coriander coleslaw

by Monica Shaw

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

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

by Shaun Rankin

Tomato mac 'n' cheese

by Marcello Tully

Malaysian beef rendang

Malaysian beef rendang

by Mandy Yin

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

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

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

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

by Chantelle Nicholson

Beef with lovage, onions and black garlic

Beef with lovage, onions and black garlic

by Tommy Banks

Shaved brassica stem salad

Shaved brassica stem salad

by Victoria Glass

Spinach and porcini risotto

Spinach and porcini risotto

by Anna Tobias

Pork Belly Roulade, braised red cabbage and apple compote

Roulade of pork belly, braised red cabbage and apple compote

by Mark Dodson

Fillet and flaked leg of hare with cranberries and sprout leaves

Loin and flaked leg of hare with cranberries and sprout leaves

by Mark Dodson

Scallop carpaccio with basil, coriander, mint and lime

Scallop carpaccio with basil, coriander, mint and lime

by Geoffrey Smeddle

Goat lahmacun

by Food Urchin

Veggie enchiladas with tomatillo sauce

Veggie enchiladas with tomatillo sauce

by Becca Pusey

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

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

by Galton Blackiston

Cauliflower salad with onion jam, chestnuts and Jerusalem artichokes

Cauliflower salad with onion jam, chestnuts and Jerusalem artichokes

by Francesco Mazzei

Partridge with bacon jam, Madeira and mushrooms

Partridge with bacon jam, Madeira and mushrooms

by Scott Goss

Beef cobbler with Gruyère and herb scones

Beef cobbler with Le Gruyère AOP and herb scones

by The Kitchen with Great British Chefs

Sicilian rabbit

Sicilian rabbit

by Francesco Mazzei

Fillet and cheek of beef, with bone marrow and horseradish

Fillet and cheek of beef, with bone marrow and celeriac

by Tony Fleming

Spaghetti Piemontesi

Spaghetti Piemontesi

by Paul Heathcote

Grilled Alaska salmon with borlotti beans and ‘nduja

Grilled salmon with borlotti beans and ‘nduja

by Francesco Mazzei

Barbecue Goat Chops with Smoky Aubergine Sauce

Barbecued goat chops with smoky aubergine sauce

by Helen Graves

Jerk gammon

by Victoria Glass

Roast plantain burrito

Roast plantain burrito with Mexican rice and mixed beans

by Food Urchin

Broccoli, leek and potato soup

Broccoli, leek and potato soup

by The Kitchen with Great British Chefs

Maldivian tuna curry

Maldivian tuna curry

by Selina Periampillai

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

Mussel pulao

by Peter Joseph

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

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

by Steve Drake

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

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

by James Mackenzie

Poached salmon with potato, leek and watercress dauphinoise

Poached salmon with potato, leek and watercress dauphinoise

by Food Urchin

Roast quail farci with lardo, foie gras and hazelnuts

Roast quail farcie with lardo, foie gras and hazelnuts

by Jun Tanaka

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

Duck with quince, endive and candied orange

Duck with quince, endive and candied orange

by Kerth Gumbs

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

Baked skate wings with mushroom, shallot and Gruyère gratin

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

by Food Urchin

Hake with Coriander Pesto and Chargrilled Tomatoes

Hake with coriander pesto and chargrilled tomatoes

by Monica Shaw

Steak and kidney pie with smoked oysters

Steak and kidney pie with smoked oysters

by Food Urchin

Pot-roasted partridge with grapes, gnocchi and mushrooms

Pot-roasted partridge with grapes, gnocchi and mushrooms

by Paul Welburn

Beef fillet, foie gras, parsley purée and Madeira sauce

Beef fillet, foie gras, parsley purée and Madeira sauce

by Chris Horridge

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

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

by Andrew MacKenzie

Tofu-fried rice

Vegan tofu-fried rice

by Joey O'Hare

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

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

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

Preparation of hare with baby leeks and quince

Preparation of hare with baby leeks and quince

by Gary Jones

Ribeye steak with chicory, blue cheese and pickled walnuts

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

by Luke Tipping

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

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

by Matthew Tomkinson

Sausage, fennel and bean supper

Sausage, fennel and bean supper

by Food Urchin

Wild bass with smoked aubergine purée and bouillabaisse sauce

Wild bass with smoked aubergine purée and bouillabaisse sauce

by Graham Garrett

South Indian spiced beef with pink onions

South Indian spiced beef with pink onions

by Nisha Thomas

Shoulder shanks of Welsh Lamb with braised chorizo and butter beans

Shoulder shanks of lamb with braised chorizo and butter beans

by Shaun Hill

Pork cheek and chorizo estofado

Pork cheek and chorizo estofado

by Anna Tobias

Squid and mackerel burger with sweet potato chips

Squid and mackerel burger with sweet potato chips

by Simon Hulstone

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

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

by Robert Thompson

Lettuce soup

by Anna Tobias

Braised beef short rib curry udon with fukujinzuke pickle

Braised beef short rib curry udon with fukujinzuke pickle

by Shuko Oda

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

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

by Robert Thompson

Fish sauce caramel pork chop, asian slaw

Fish sauce caramel pork chop with Asian slaw

by The Kitchen with Great British Chefs

Chicken chaap

by Asma Khan

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

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

by Russell Brown

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

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

by CHARCUT Roast House

Shutki shira – Dried shrimp stew with vegetables and naga chilli

Shutki shira – Bangladeshi dried shrimp stew

by Dina Begum

Hot mixed vegetables on toasted baps

by Alfred Prasad

Steak, kidney and oyster pudding

Steak, kidney and oyster pudding

by Andrew MacKenzie

Pesto gratinated aubergine with caponata

Pesto gratinated aubergine with caponata

by Luke Holder

Sprout risotto with crispy sage

Brussels sprout risotto with crispy sage

by The Kitchen with Great British Chefs

Estofat de pop i patata – Catalan octopus stew

Estofat de pop i patata – Catalan octopus stew

by The Kitchen with Great British Chefs

Tomato tarte Tatin

Piccolo tomato tarte Tatin

by Louise Robinson

Smoked chilli Quorn tacos

Smoked chilli Quorn tacos

by Selina Periampillai

Pigeon pie with Madeira and wild mushrooms

Pigeon pie with Madeira and mushrooms

by Louise Robinson

Sausage pasta bake

Sausage pasta bake with peppers

by Marcello Tully

Soles in coffins

Soles in coffins

by Marcus Wareing

Duck and hog's pudding cassoulet

Duck and hog's pudding cassoulet

by Simon Hulstone

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

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

by Steven Doherty

Pollock with cheddar and herb crust

Baked pollock with a cheddar and herb crust

by Nathan Outlaw

Poulet grand-mère

Poulet grand-mère

by Pascal Aussignac

Roasted turkey leg recipe

Roasted turkey legs with root vegetable mash

by Lisa Goodwin-Allen

Feta and dandelion tart

Feta and dandelion tart

by Urvashi Roe

Shuwa with fragrant rice

Shuwa with fragrant rice

by Greg Malouf

Organic asparagus and hollandaise tart

Organic asparagus and hollandaise tart

by Emily Watkins

Roast goose with chestnut and pear stuffing and braised red cabbage

Roast goose with chestnut and pear stuffing and braised red cabbage

by Martin Wishart

Southern fried chicken

Southern fried chicken

by Shaun Hill

Moroccan lamb kebabs

Moroccan lamb kebabs

by Karen Burns-Booth

Portugese octopus salad

Portuguese octopus salad

by The Kitchen with Great British Chefs

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

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

by Nud Dudhia (Breddos Tacos)

Glazed Alaska black cod with a verjuice sauce and crunchy grapes

Glazed black cod with a verjuice sauce and crunchy grapes

by Pascal Aussignac

Gruyère and tomato fondue with pesto cheese straws

Le Gruyère AOP and tomato fondue with pesto cheese straws

by The Kitchen with Great British Chefs

Sri Lankan green bean curry

Sri Lankan green bean curry

by Kolamba, Soho

Wagyu sukiyaki

Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

by Hideki Hiwatashi

Keema-spiced cottage pie

Keema-spiced cottage pie

by Calum Franklin

Roasted cod with champagne and honey

Roasted cod with champagne and honey

by Tong Chee Hwee

Vegan massaman curry

Vegan massaman curry

by David and Charlotte Bailey

Skrei with chickpeas and chorizo stew

Skrei with chickpea and chorizo stew

by José Pizarro

Smoked eel spätzle

Smoked eel spätzle

by Shay Cooper

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

Mushroom and Gruyère tart

Mushroom and Gruyère tart

by Becca Pusey

Duck breast with passion fruit sauce and crushed new potatoes

Duck breast with passion fruit sauce and crushed new potatoes

by Marcello Tully

Wontons in chilli oil sauce

Pork and prawn wontons in chilli oil sauce

by Helen Graves

Roast pork with crackling

Roast pork loin with crackling

by Sally Abé

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

Madras short ribs with sweet potato dhal

by Food Urchin

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

Deep-fried poussin with tarragon mayonnaise and potato wedges

Deep-fried poussin with tarragon mayonnaise and potato wedges

by Food Urchin

Starfish cakes

by Andy Waters

Wok-seared black pepper and oyster sauce venison

Wok-seared venison with black pepper and oyster sauce

by Jeremy Pang

Gigot of monkfish with tomato and pepper sauce

Gigot of monkfish with tomato and pepper sauce

by Andy Waters

Beef pesto

by Peter Gordon

Barbecued sous vide pork chop with borlotti beans and candied tomato

Barbecued sous vide pork chop with borlotti beans and candied tomato

by Luke Holder

Cou-cou and flying fish

Cou-cou and flying fish

by Jason Howard

Rhubarb and lentil curry

Rhubarb and lentil curry

by Food Urchin

Roast wood pigeon with black pudding and baby beets

Roast wood pigeon with black pudding and baby beets

by Matt Worswick

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

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

by Daniel Galmiche

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

Sea bass with seaweed dumplings, clementine and lemon foam

by Paul Welburn

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

Veal shish and onion salad flatbread with charred sivri biber relish

by Selin Kiazim

Roast gammon with sweet potato roasties and bacon sprouts

Roast gammon with sweet potato roasties and bacon sprouts

by Graham Campbell

Pumpkin and turkey risotto

Pumpkin and turkey risotto

by William Drabble

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

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

by Bettina Campolucci Bordi

Beef cheek and fillet, Dorset snails and parsnip

Beef cheek and fillet, Dorset snails and parsnip

by Luke Holder

Murgh Makhani

Murgh makhani – butter chicken

by Alfred Prasad

Spanish omelette

Spanish omelette

by Galvin brothers

Linguine with ceps and trompettes

Linguine with ceps and trompettes

by Dominic Chapman

Curried scallops with coconut and coriander dahl and apple salad

Curried scallops with coconut and coriander dhal and apple salad

by Shaun Rankin

Spiced cod with curried cauliflower and mango

Spiced cod with curried cauliflower and mango

by Tony Fleming

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

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

by Simon Hulstone

Steamed halibut and rye crispies

Steamed halibut and rye crispies

by Phil Fanning

Vegetable biryani pie

Vegetable biryani pie

by Peter Joseph

Doi Murgi – Yoghurt Chicken

Doi murgi – Bangladeshi yoghurt chicken curry

by Dina Begum

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

Poulet Breton

by Steve Groves

Roast salmon with crushed butter beans

Roast salmon with crushed butter beans

by The Kitchen with Great British Chefs

Quorn and Mushroom Stroganoff Recipe

Quorn and mushroom stroganoff with tarragon and tagliatelle

by Food Urchin

Green lentil, potato and mushroom burgers

Green lentil, potato and mushroom burgers

by Jacqueline Meldrum

Baked mackerel with salsa and fishy crisps

Baked mackerel with salsa and fishy crisps

by William Drabble

Chettinad chicken curry

Chettinad chicken curry

by Alfred Prasad

Smoked salmon and leek quiche

Smoked salmon and leek quiche

by Steven Doherty

Seafood stew with mussels and shrimp

Seafood stew with mussels and shrimp

by Frances Atkins

Fish finger BLT

Fish finger BLT

by Galvin brothers

Braised Beef & Ale Pie Recipe

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

by Paul Heathcote

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

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

by Shaun Rankin

Chicken with black garlic, mushrooms and asparagus

Chicken with black garlic, mushrooms and asparagus

by Steven Smith

Fish siyadiyeh

Siyadiyeh – Lebanese fish and rice

by Stosie Madi

Chicken donburi with soy cured egg and pickled cabbage

Chicken donburi with soy-cured egg and pickled cabbage

by Louise Robinson

Pigeon breast with beetroot crème fraîche

Pigeon breast with beetroot crème fraîche

by Marcello Tully

Ham, egg and chips with piccalilli

Ham, egg and chips with piccalilli

by Josh Eggleton

One-pot gammon with braised vegetables

One-pot gammon with braised vegetables

by Tom Aikens

Barbecued pork chop with apple and endive

Barbecued pork chop with apple and endive

by Marcus Wareing

Roast gurnard with Brussels sprout leaves and winter mushrooms

Roast gurnard with Brussels sprout leaves and winter mushrooms

by Paul Foster

Whole roast duck with Szechuan sauce

Whole roast duck with Szechuan sauce

by Marcello Tully

Wild mushrooms, chard and wet polenta

Wild mushrooms, chard and wet polenta

by Bryn Williams

Brazilian Feijoada

Brazilian Feijoada

by Marcello Tully

Honey-roasted breast of duck with griottine cherries

Honey-roasted breast of duck with griottine cherries

by Mark Jordan

Spring Crab and lemon Penne Rigate

Crab and lemon pennette rigate

by Rosana McPhee

Veal sweetbreads, parsnip air and curry oil

Veal sweetbreads, parsnip air and curry oil

by Chris Horridge

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

Gluten-free fish and chips

Gluten-free fish and chips

by Karen Burns-Booth

Mexican chipotle wings with creamed corn

Mexican chipotle wings with creamed corn

by Leyla Kazim

The ultimate Irish beef stew

The ultimate Irish beef stew

by John Relihan

Savoury cheese and onion bread and butter pudding

Savoury cheese and onion bread and butter pudding

by The Kitchen with Great British Chefs

Seared tuna with tofu and miso

Seared tuna with tofu and miso

by Aaron Patterson

Hot and sour dashi ramen

Hot and sour dashi ramen

by Larkin Cen

Beef and mushroom lasagne

Beef and mushroom lasagne

by Helen Graves

Orange and pink risotto

Orange and pink risotto

by Josh Eggleton

Ravioli with butternut squash, marjoram, sage and butter

Ravioli with butternut squash, marjoram, sage and butter

by Theo Randall

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

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

by Marcus Wareing

Saffron malloreddus with peas, fennel and cherry tomatoes

Saffron malloreddus with peas, fennel and cherry tomatoes

by The Kitchen with Great British Chefs

Linguine with prawns, lemon and parsley