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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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Chicken fajitas

Still sizzling from the griddle, this classic combination of spiced chicken strips, peppers and onions is the perfect tortilla filler. Bring the components for these classic chicken fajitas to the table and let everyone add their favourite toppings. Mia Rodriguez, Deputy editor (audiences), shares her best recipe.

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Sauerkraut-stuffed duck with roast apples and mulled wine gravy

This festive roast duck sings with mulled wine flavours. A cinnamon, clove, star anise and nutmeg rub spices the duck’s skin and it’s served with a rich mulled wine gravy. “A bit of a Boxing Day tradition in my house, inspired by the magnificent Nigella Lawson’s Bohemian goose recipe,” says delicious. food producer Pollyanna Coupland.

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Duck with roasted plum glaze and crushed swede

Duck and plums are a classic combination most often found in the famous Chinese dish, but here we’ve served them with wintry seasonal vegetables. The sharp and fruity plums contrast perfectly against rich, gamey duck, and a sprinkle of nutmeg in the swede gives the dish a slightly festive twist.

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Creamy green skillet pork medallions

This easy creamy pork recipe is perfect when you want something special in a hurry. Golden pork medallions nestle in a rich, herby sauce. Use our fabulous, freeze-ahead easy green sauce to add plenty of flavour.

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Thuy Pham’s chicken pho

The king of noodle soups, Thuy Pham’s chicken pho offers everything you need on a cold evening. The combination of fresh toppings, tender poached chicken and slippery rice noodles are brought together by the deeply savoury, aromatic broth.

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Roast duck breast with honey, sesame, orange and celeriac

Thrumming with earthy autumnal sweetness, this dish has serious duck à l’orange undertones. The celeriac – half made into a purée, the other into buttery orange-glazed wedges – works in perfect harmony with the duck. You’ll be amazed a vegetable can taste this good.

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Mango and chicken salad with spicy rujak dressing

This vibrant mango and chicken salad by chef Petty Elliott features a spicy Indonesian rujak-style dressing and is ideal for using up leftover chicken.

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Chicken braised in vinho verde with romesco potatoes

This easy dinner party main from Rosie Mackean transports your tastebuds to the Iberian Peninsula. Braise the chicken legs in Portuguese vinho verde for tenderness and a sharp sauce, balanced with butter and coriander. On the side, waxy spuds in Spanish romesco sauce soak up the smoky flavours.

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Fishermans chicken pie

Inspired by a classic fish pie (with a cheddar mash topping, plenty of dill and lemon), this pie swaps the fish for chicken. Ultra cosy and comforting yet with a herby freshness, it’s a winner of a chicken dinner.

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Mutton with caper sauce

This timeless braised mutton with caper sauce recipe will always remain a classic because the ingredients complement each other so beautifully.

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Pork chops with preserved-lemon butter beans

Preserved lemon gives the classic combo of pork chops and beans a hit of tart, salty umami. Then, the simple ‘blender chermoula’ brings it all together into a low-fuss, high-flavour supper for weeknights.

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Steak with charred veg and chipotle yogurt

Need a quick and easy steak dinner for 2? Slices of juicy rib-eye served on top of black beans, charred vegetables and chipotle yogurt should do the trick.

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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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Adam Byatt chicken curry

“Here I’ve made an aromatic curry, a comforting dish for a cold day. Homemade chicken stock provides the perfect platform for building layers of flavour.”

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Mutton, vegetable and barley stew

This hearty mutton, vegetable and barley stew recipe is a great way of using this little used ingredient, which is such a flavoursome and affordable alternative to lamb.

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