TRENDING RECIPES

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Quick peppered duck and blackcurrant sauce

Peppered duck breast and blackcurrant sauce is a fast and elegant supper for two. Try it with venison steaks instead of duck.

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Meals & Dishes

Weeknight Spaghetti Sauce

We’ve made this easy homemade spaghetti meat sauce countless times and are always happy that we did. The sauce starts with a base of ground meat. We love keeping the sauce on the leaner side and use ground turkey, but any ground meat like beef, sausage, pork, chicken, and lamb will work.

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Bollito misto Italian mixed boiled meats

Italy’s bollito misto (‘mixed boiled meats’) is a big platter of meats gently simmered in a simple stock until incredibly tender, and can include beef ribs and cheek, spiced sausage and chicken. Despite its humble name and look, this dish is a real treat – especially with the crucial side sauces (see Tips).

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Pesce allacqua pazza fish cooked in crazy water

This simple – and wonderfully named! – dish from Campania shows you just how easy it is to cook fish. The bream simmers in a delicious tomato, garlic and chilli broth, gently steaming until it’s cooked to perfection. A quick, easy and affordable way to transport yourself to the Amalfi Coast.

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Duck niçoise salad with a blackberry dressing

We love this late summer version of the iconic niçoise salad, switching tuna for melt-in-the-mouth duck legs and adding a sweet and zingy quick-pickled blackberry dressing.

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POPULAR RECIPES

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Crispy chicken fajitas with charred spring onions and Tex Mex slaw

Amping up the crunch while staying true to what makes chicken fajitas great, this recipe offers something fresher and brighter, thanks to the piquant pepper slaw and charred spring onions.

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Duck, pork belly and green olive terrine

Henry Harris’ duck terrine recipe is a great starter for Christmas or, indeed, a swish dinner party. The leftovers can be enjoyed as part of a buffet or for lunch the next day, too.

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No waste spicy tomato fish stew

Soul-nourishing, spicy and tangy, this stew has a smooth, creamy broth base with chunks of tomato and fish. Like the classic French recipe, bouillabaisse, it uses all of the fish to bring depth of flavour, with the fillets added at the end.

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