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³ÉÈË¿ìÊÖmade baked beans with sausages

by James Martin
Light meals & snacks

Serves 4-6

Prep: <30 mins

Cook: 10-30 mins

Honey-glazed duck served with coriander and mango couscous

by Garrey Dawson
Main course

Serves 1

Prep: <30 mins

Cook: <10 mins

How to cook pheasant

by Valentine Warner
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Jerusalem artichoke broth

by Sophie Grigson
Light meals & snacks

Serves 6

Prep: <30 mins

Cook: 10-30 mins

Lamb leg steaks with aubergine tagine

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 1-2 hrs

Lamb, red wine and rosemary casserole

by Nick Nairn
Main course

Serves 4

Prep: 30-60 mins

Cook: >2 hrs

Lamb shanks braised in a yoghurt sauce with basmati pilau with dill and cardamom

by Madhur Jaffrey
Main course

Serves 4

Prep: 30-60 mins

Cook: >2 hrs

Mediterranean pork meatballs

by Simon Rimmer
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Miso-glazed halibut with prawn dumplings in shiso broth

by Paul Rankin
Main course

Serves 4

Prep: overnight

Cook: 10-30 mins

Moroccan lamb tagine with lemon and pomegranate couscous

by Rachel Allen
Main course

Serves 12-14

Prep: <30 mins

Cook: 1-2 hrs

Mushroom velouté with sundried tomatoes and spinach

by Anna Haugh
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: <10 mins

Old fashioned rabbit stew

by The Hairy Bikers
Main course

Serves 5-6

Prep: <30 mins

Cook: >2 hrs

One-pot pollock with chorizo, butterbeans and goats' cheese

by Glynn Purnell
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

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

by Marcus Wareing
recipe

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Pan-fried pork belly with scallop and squid

by Tom Aikens
Main course

Serves 4

Prep: >2 hrs

Cook: 30-60 mins

Pan-fried red snapper with coriander Puy lentils

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Pea and mint soup with a soft poached egg

by James Tanner
Light meals & snacks

Serves 1

Prep: <30 mins

Cook: 10-30 mins

Peppered duck breast with wild mushrooms and cream

by Paul Rankin
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Poached sea bass with potatoes in a white wine, cream and chive sauce

by Nick Nairn
Main course

Serves 1

Prep: <30 mins

Cook: 10-30 mins

Pork tenderloin with prunes and Armagnac

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Potted pig’s trotters

by Matt Tebbutt
Light meals & snacks

Serves 4–6

Prep: <30 mins

Cook: >2 hrs

Steak and mushroom sauce

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Risotto with nettles and porcini mushrooms

Main course

Serves 6

Prep: 30-60 mins

Cook: 30-60 mins

Pan-fried John Dory with turnips and chestnuts

by Tom Aikens
Main course

Serves 4

Prep: overnight

Cook: 1-2 hrs

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