Recipes

Ingredients

Nigella Lawsons ham hocks with mustard and marmalade

Queen of Christmas Nigella Lawson shares an exclusive recipe for a perfectly petite pair of haQueen of Christmas Nigella Lawson shares an exclusive recipe for a perfectly petite pair of ham hocks with a rich mustard and marmalade glaze. Perfect for a modest feast for two. m hocks with a rich mustard and marmalade glaze. Perfect for a modest feast for two.

Ingredients

Jerk lamb shoulder

You can’t beat the theatre of bringing a roasted shoulder of lamb to the table. Once you’ve whizzed the rubs, this jerk lamb recipe by radio presenter, DJ and restaurateur Sian Anderson is simplicity itself – all you need to do is let it slowly cook to perfection.

Ingredients

lamb pepper fry

This special Keralan dish is flavoured with curry leaves, cloves and plenty of black pepper. “From Kerala, this curry – a very common recipe among the Christians of the region, where it would most likely be made with mutton or goat – has very little gravy,” says Atul Kochhar. “In my catering college, I had lots of classmates from Kerala and they were all experts at cooking curries like this. I was fortunate to learn first-hand from the masters. I owe so much to George; he was an absolutely amazing chef and this was his favourite curry as well… All you need is some bread to serve with this.”

Ingredients

Mini laab larb buns

Ravinder Bhogal’s mini laab (or larb) buns are stuffed with pork and prawns, plus plenty of aromatics. Try them as New Year’s or dinner party starter.

Meals & Dishes

Air fryer sesame egg mayo vol au vents

Boiling an egg in an air fryer? Yep, it works! The shell protects the eggs from the heat, allowing them to cook and turn solid exactly as they do when submerged in boiling water. The heat will also puff up the pastry cases more than a conventional oven and give them an even, glossy golden finish all over.

Ingredients

Sri Lankan roasted beef curry

Make ahead This makes more of the curry powders than you will need. They will keep for up to a month in an airtight container.

Meals & Dishes

Houmous with tomato and mango chutney braised eggs

Use silky homemade houmous as the base for a vibrant vegetarian dinner. Top with eggs braised in a jammy tomato and mango chutney sauce. Helen says: “One of my favourite condiments is Iraqi amba, made with pickled mangoes. It’s incredibly sour and is used on street snacks across the Middle East to cut through fatty, rich flavours. This dish is my homage to amba, using mango chutney to re-create the fruity spice”

Techniques

Slow cooker feijoada

Feijoada is a hearty pork and bean stew from Brazil. It’s the perfect dish to simmer in your slow cooker. Serve with rice, baked potatoes or greens.

Ingredients

Andrew Wong’s beef ‘XO’ sauce

The doenjang (fermented soybean paste), gochujang (fermented chilli paste) and chicken powder are available from Asian grocers or online. It’s best to buy a Korean brand of gochujang, as the flavour of many supermarket own-brand options is quite different.

Meals & Dishes

Vietnamese rice paper pizzas with eggs spinach and sardines

Rice paper pizzas are a popular street food dish in Vietnam. Food writer Uyen Luu shares her version, loaded up with eggs, sardines and spinach and drizzled with a punchy garlic butter. Uyen says, “I like to cut these into triangles to make canapés for sharing among a crowd. It’s a fun job to share with kids.”

Meals & Dishes

Pickled walnut scotch eggs

Few things can improve a picnic more than a homemade scotch egg – and they’re easier to make than you might think. These pickled walnut scotch eggs take just 35 minutes from start to finish. The sausagemeat is flavoured with parsley and nuggets of piquant pickled walnut, with a golden, fudgy egg yolk in the centre.

Ingredients

Southern Thai inspired braised pork belly with peppercorns

This sticky pork belly dish is inspired by moo hong, a recipe from Phuket in southern Thailand. Simmered for hours, the peppercorn-packed sauce mellows as it cooks, leaving you with complex floral flavours and a warming heat. Perfect for a Sunday batch cook: dish it up hot, then freeze then rest.

Ingredients

Best of the best beef wellington

Make ahead You can make the duxelles and pancake up to 24 hours in advance and keep covered in the fridge. You can assemble the wellington and keep it in the fridge for up to 24 hours. Let it come up to room temperature for 2 hours, then put it back in the fridge for 30 minutes before cooking

Meals & Dishes

Herb and walnut frittata with tomato salad

Inspired by Persian kuku sabzi, this verdant frittata is packed full of herbs and onions. A simple tomato salad is the perfect accompaniment for summer evenings. Discover more summer dinner inspiration, such as caramelised fennel gnocchi or salted potato and prawn skewers.

Meals & Dishes

Tamil egg curry

Food writer Shu Han Lee shares her recipe for a fragrant and creamy Tamil egg curry. Serve over steamed rice for a hearty and healthy midweek dinner.

Ingredients

Steak and charred pear salad with blue cheese and tarragon dressing

This filling salad showcases some classic flavour combinations: steak with tangy blue cheese, bitter winter leaves, sweet pear and crunchy pecans. They’re classics for a reason – try it today.

Recipes

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