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Crispy fried butternut squash with date molasses

by Freddy Bird
Starters & nibbles

Serves 4

Prep: <30 mins

Cook: <10 mins

Fennel and orange pork chops with roast carrots

by Donal Skehan
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Gigantes with tomatoes and greens

by Rick Stein
Main course

Serves 4-8

Prep: overnight

Cook: >2 hrs

Grilled lamb chop with green apple harissa, green tahini and spring onion

by Josh Katz
Light meals & snacks

Serves 2

Prep: overnight

Cook: <10 mins

Hake, crab and tomatoes

by Adam Handling
Main course

Serves 2

Prep: >2 hrs

Cook: >2 hrs

Harissa baked sea bass with baby potatoes, mint salsa and Mediterranean salad

by Donal Skehan
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Hot-smoked salmon, rice and asparagus salad

by Mary Berry
Main course

Serves 6

Prep: <30 mins

Cook: 10-30 mins

Hot dog with fries and gravy

by Jason Atherton
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Hummus topped with marinated lamb, lemon sauce and pine nuts

by Matt Tebbutt
Main course

Serves 4

Prep: overnight

Cook: 10-30 mins

Lamb chop pakoras with fattoush

by The Hairy Bikers
Main course

Serves 4 as a main or 6 as a starter

Prep: 30-60 mins

Cook: 30-60 mins

Lamb shank tagine with tabbouleh

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

Lemon and caper salmon linguine

by Mary Berry
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Lemon, herb and paprika spatchcocked chicken

by The Hairy Bikers
Main course

Serves 4–6

Prep: overnight

Cook: 30-60 mins

Lemon sole with spiced brown butter shrimps

by Ferne McCann
Main course

Serves 4

Prep: <30 mins

Cook: <10 mins

Microwave creamy fresh tomato pasta

by Justine Pattison
Main course

Serves 1

Prep: <30 mins

Cook: 10-30 mins

Middle Eastern lentils

by Jenny Chandler
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Moroccan-style braised pork with couscous

by Matt Tebbutt
Main course

Serves 4

Prep: overnight

Cook: >2 hrs

Chorizo and new potato tortilla

by Raymond Blanc
Main course

Serves 4-6

Prep: <30 mins

Cook: 30-60 mins

Pan-fried gurnard with beans, ham and red pepper relish

by Nathan Outlaw
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Pholourie, ‘bush tea' gremolata and blackberries

by Andi Oliver
Light meals & snacks

Serves 4

Prep: overnight

Cook: 10-30 mins

Pork faggots with baby turnips, creamed spinach and Stinking Bishop fondue

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Pot-roast pork (Enchaud périgourdin)

by Rick Stein
Main course

Serves 6

Prep: >2 hrs

Cook: 1-2 hrs

Pot roasted chicken in hay with carrots and fennel

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Red prawns with grilled fruit salad

by Neil Rankin
Main course

Serves 2

Prep: <30 mins

Cook: <10 mins

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