Recipes

Ingredients

Cured salmon with crème fraîche and dill

Curing your own salmon is easy to do and adds an extra touch of wow-factor to this simple starter. Pair with the crème fraîche and some crusty bread to complete the dish.

Ingredients

Salmon fillets with ras el hanout butter and chickpeas

This fibre-rich chickpea and salmon traybake requires just 5 ingredients, takes less than half an hour to make and is drizzled in a warm, spiced butter.

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Beef short rib bourguignon

Beef bourguignon is a comforting red wine stew from Burgundy in France and is one of the country’s most iconic dishes. We’ve created a great sauce for the dish by braising short ribs in wine for hours before adding the traditional bourguignon vegetables and shredding the meat back in for a final braise. You couldn’t ask for anything more on a cold winter night.

Ingredients

Lamb, aubergine and olive stew with couscous

Georgina Hayden’s aromatic lamb stew with aubergines and olives is perfect to make ahead and freeze for busy nights. Serve with rice, couscous or flatbreads and add houmous and dips for a full-on feast.

Ingredients

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).

Ingredients

Raymond Blanc whole roast salmon

Raymond says: “The whole fish roasted with vegetable crisps and paired with colourful spring veg, is a showstopper. It’s ideal if you fancy a change from the traditional spring lamb – just a few minutes of preparation and you’ll create a wonderful feast for the senses.”

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Harissa lamb kofte bites

Ed Smith’s freeze-ahead kofte bites are perfect for Christmas parties and festive nibbles.. Serve the harissa lamb kofte with the cooling yogurt dip.

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Salmon and pea tagliatelle

Salmon, sweet shallots, double cream and peas – for a pop of colour – all go into this creamy salmon pasta recipe. Fresh parsley and mint lift the flavours to new levels.

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Hot-smoked salmon and asparagus tart

This stunning smoked salmon and asparagus tart is a cinch to make yet ever so impressive. Serve with a watercress and rocket salad for a light lunch or dinner.

Ingredients

Lamb and bulgur wheat meatballs with carrot houmous and feta

Make budget-friendly lamb meatballs with half a packet of lamb mince bulked out with filling bulgar wheat. Serve on top of homemade carrot houmous and garnish with feta and mint for an easy, colourful dinner.

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Home smoked salmon with green herb lettuce salad

”This recipe is light and bursting with Asian flavours. It makes a wonderful starter” – Thomasina Miers. And you can receive all the glory for going to the trouble of home-smoking your own salmon.

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Zesty slow-cooked lamb shoulder with beetroot and carrots

Ben Tish’s succulent lamb shoulder makes a delicious Sunday lunch for four. The Moorish spices evoke a southern Mediterranean table.

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Beef stew with orange and chestnuts

Rich, hearty and full of flavour, this is the perfect winter supper with the sweet earthy flavour of the chestnuts combined with cinnamon and orange. Serve with creamy mashed potato.

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Salmon kedgeree pie

Debbie Major uses up leftover kedgeree in this gorgeous salmon and rice filled pie – called a coulibiac. It’s perfect as a filling dinner to feed the family or as a centrepiece of your dinner party table.

Ingredients

Lamb and apricot sosaties (South African kebabs)

Fire-cooking expert Genevieve Taylor shares her recipe for sosaties, South African kebabs made with tangy marinaded lamb.

Ingredients

Easy smoked salmon and leek strudel

This quick and easy strudel is the perfect way to make the most of any leftover smoked salmon, and uses ready-made pastry for speed.

Recipes

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