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Mu shu vegetables with Chinese pancakes

by Ken Hom
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Wide noodles with lamb shank in aromatic broth

by Nigella Lawson
Main course

Serves 2

Prep: overnight

Cook: >2 hrs

Winter vegetable curry

by Philippa Davis
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Asparagus and duck egg dressing

by Bryn Williams
Light meals & snacks

Serves 4

Prep: overnight

Cook: <10 mins

Sussex bacon and onion pudding

by Matt Tebbutt
Main course

Serves 6–8

Prep: 30-60 mins

Cook: >2 hrs

Beef stew and dumplings with Vichy carrots

by James Martin
Main course

Serves 4-6

Prep: <30 mins

Cook: >2 hrs

Bourride of pollock and mussels with garlic and thyme croûtons

by Jason Atherton
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Braised fillet of brill with ceps and chestnuts

by Rick Stein
Main course

Serves 4

Prep: 30-60 mins

Cook: 30-60 mins

Broccoli salad

by Georgina Hayden
Side dishes

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Charred leeks, trout roe and venison with fried potatoes

by Niklas Ekstedt
Light meals & snacks

Serves 2

Prep: overnight

Cook: 30-60 mins

Christmas sausage rolls

by Tom Parker Bowles
Main course

Serves 8

Prep: 30-60 mins

Cook: 30-60 mins

Crab broth with cod and crab fritters

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 1-2 hrs

Dover sole fillets with salsify, oysters and caviar

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Fragrant chicken noodle soup

by The Hairy Bikers
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Gochujang chicken wings and deep-fried cauliflower

by David Carter
Main course

Serves 6–8

Prep: <30 mins

Cook: 30-60 mins

Guinea fowl cooked with Riesling and chanterelles

by Michel Roux
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Lamb cutlet in tandoori spices with pearl barley, greens and raita

by Aktar Islam
Main course

Serves 2

Prep: 30-60 mins

Cook: 10-30 mins

Shepherd’s pie with mint salsa verde

by Paul Ainsworth
Main course

Serves 8

Prep: <30 mins

Cook: >2 hrs

Langoustines with braised ox cheek and Parmesan risotto

by Jason Atherton
Main course

Serves 6

Prep: >2 hrs

Cook: >2 hrs

Mushrooms and chestnuts with za’atar

by Yotam Ottolenghi
Side dishes

Serves 6

Prep: <30 mins

Cook: 10-30 mins

Nine-hour pork shoulder with pineapple relish

by Matt Tebbutt
Main course

Serves 6–8

Prep: overnight

Cook: >2 hrs

Oven baked pollock with radishes, borage flowers and lardo

by Tom Kerridge
Main course

Serves 4

Prep: >2 hrs

Cook: 30-60 mins

Pan-fried sirloin steak with red wine and snail sauce

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Guinea fowl with onion and thyme

by Brian Turner
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

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