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Poppadom chicken schnitzel with lime pickle mayo
Inspired by everyone’s favourite Indian starter, this twist on classic chicken schnitzel uses crushed poppadums in the crumbs for texture and flavour. Meanwhile, the trio of sauces offer plenty of dunking opportunities.
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Beetroot and beef meatball traybake
Speedy and comforting, this beetroot and beef meatball traybake saves on washing up. Serve with a beetroot-stalk sour cream.
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Duck, egg and shoestring fries with rhubarb ketchup
The key to perfect crisp-skinned duck breasts is scoring the skin and adding to a cold pan. As the pan and duck gradually heat up, the fat can render out before the skin burns, resulting in golden crunch.
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Black lime loomi and lemon spatchcock chicken
Chef Noor Murad’s spatchcock chicken is smothered in a rich marinade of dried black limes (loomi), herbs, spices and brown sugar; let it get to work overnight for maximum impact before roasting the chicken the next day with lemon and garlic.
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Quick pan fried salmon with sweet and-sour leeks
Pan-fried salmon sits on a bed of sweet-and-sour leeks and lightly crisped kale in this healthy midweek recipe.
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Asma Khan quick Bengali murgir korma
“Kormas were usually made for special feasts but this is an everyday recipe that can be made quickly with few ingredients. I’ve added a bit of chilli powder, which is often omitted in many Bengali households, as adding excessive chillies will take away from the mild flavour of the dish.”
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Duck à l’orange sanguine
Duck à l’orange, the French classic, is taken to flavourful new heights with the prized ruby-red blood orange. A perfectly balanced fruity-sour sauce is a heavenly match for the rich duck, which makes an impressive centrepiece. Serve it with roast potatoes for a chic Sunday lunch.
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Finger sandwiches
Our selection of dainty finger sandwiches for afternoon tea have fillings ranging from classic cream cheese and cucumber to tea-smoked salmon.
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Steak and lentil salad with rocket salsa verde
Stretch one steak to serve two in this wallet-friendly steak salad recipe. Drizzle with punchy salsa verde and serve over green lentils and rocket.
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Garlicky artichoke spinach and chicken rice
This easy rice and chicken dish is cooked like a southern American jambalaya, but the flavours are distinctly Italian with nutty artichoke, lemony ricotta and toasted pine nuts.
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Duck and prune tagine
As long as you have a big enough pan, you can double the quantities – just allow a little more simmering time.
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Double lemon chicken with charred leeks and dill polenta
Doubling up fresh and preserved lemons to lift this crème fraîche sauce makes for a zesty chicken dinner. Serve with charred leeks and creamy polenta.
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Pineapple ginger and chilli spatchcock chicken
Bringing some sunshine to your Sunday roast, this chicken is coated in a pineapple, ginger and chilli marinade before being roasted on a bed of sliced pineapple, which creates a lip-smacking accompaniment. It’s beautiful served with rice and a dish of light seasonal greens.
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French-style duck pie
Food writer Sam Ellis-Cosgrove shares the duck pie recipe that played a special role in her leap into the food world – and holds treasured midwinter memories. Inspired by French croustade de canard, it’s flavoured with thyme, garlic and pancetta.
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Steak kebabs with spring onion and ginger
Discover our best dairy-free recipes. We’ve given pancakes, pies, cakes, curries and more a dairy-free makeover, so you can still enjoy all your favourite foods. We’re talking carrot cake, creamy pasta, mushroom quiche, custard and mac and cheese. We also have buckets of naturally dairy-free dishes to try too.
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Pork rillettes
Learn the skill of meat potting with Debora Robertson’s rillettes recipe. A French classic, pork rillettes are perfect served with a crusty baguette and crisp, tart pickles. See more of Debora’s serving suggestions in the Tips section, below.
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