ingredients

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Smoked duck and beetroot salad

“This smoked duck salad sings of winter thanks to the earthy flavours of beetroot and hazelnut. It’s a light yet flavoursome starter that’s really easy to put together for a dinner party, as all the prep can be done in advance – you just have to assemble on the day.” Chef and restaurateur, Roberta Hall-McCarron.

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Malaysian chicken salad Kerabu ayam

Kerabu ayam is incredibly refreshing and zesty chicken salad with lime. This versatile Malaysian salad recipe from chef Julie Lin can be made with various veggies.

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Barbecued rack of mutton with broad beans, peas and lovage

“There are few things more deeply savoury, satisfying and delicious than salty, smoky lamb cooked over a crackling wood fire. Except, perhaps, salty, smoky mutton cooked over a crackling wood fire.” – Gill Meller

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Roast beef with tapenade, onions and mushrooms

This aromatic roast beef makes the perfect Easter or Sunday lunch served with mash. Spoon the sweet, sticky roasting juices over the beef to serve.

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Korean spicy chicken stew dak bokkeum tang

Put some fire in your belly with a bowl of this Korean spicy chicken from chef Joo Won. “This is a hearty, warming stew. ‘Dak’ means chicken; ‘bokkeum’ means stir fried and ‘tang’ means soup or stew,” says Joo.

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Roast mutton shoulder with roast potatoes

“Mutton gets less of a look-in at Easter but it deserves to be the star of the show,” says food writer Melissa Thompson. This dish is perfect for Sunday – a gently spiced, warming one-pot dish with a slight tang from preserved lemons and the tender meat cooked upon the potatoes so they can absorb all the beautiful flavour.”

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Andi Olivers Caribbean roast pork vinidaloush

Looking for an impressive centrepiece roast for the weekend? Andi Oliver shares a tongue-tingling recipe for vinidaloush, also known as garlic pork. This roast pork from Antigua by way of Portugal will leave the crowd more than satisfie

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Confit duck leg with shoestring fries and plum ketchup

Meltingly tender duck and a tangle of crisp potatoes (fried in the same delicious fat) are paired with a sweet, tangy plum sauce. Don’t be put off by the time it takes to prepare the confit duck – it’s effortless and can be done in advance.

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Bangla egg-stuffed mutton chops

Vivek says: “This quintessential Bengali club favourite – a mutton croquette – adorns the menus of many many clubs back in India. Here is my take on that classic, stuffed with an egg, which effortlessly brings together the best of both worlds – a dish fitting of a celebration to mark the Coronation.”

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Michel Roux Jr’s roast duck with spiced pears

“Serving duck at Christmas feels like a special treat – people don’t expect it and are surprised at how delicious and tender the meat is,” says Michel Roux Jr. “Duck skin has a crispier texture that soaks up the combination of flavours. This versatile, easy roast is full of sharp and sweet tastes; the grainy-fleshed pears and spices evoke the spirit of Christmas.”

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The Hairy Bikers chicken dhansak curry

“Dave and I first met in 1992 over a few pints of beer, four poppadoms and a chicken dhansak in the Egypt Cottage pub next to the old Tyne Tees TV studios. What a way to start a lifelong friendship! This has always been one of our very favourite curries.”

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Mutton and olive pasties

Bold, briny flavours from olives, capers and anchovies cut through the robust taste of mutton in this tapenade-inspired twist on the classic pasty. Here’s why Emily Gussin’s modern spin on traditional pasties is a must-try…

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Galvin at Windows beef bourguignon

Marc Hardiman, head chef at London’s Galvin at Windows, shares his recipe for beef bourguignon. The Mayfair restaurant’s French classic, made with slow-cooked beef in good red wine, will leave you with a warm glow

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Curry goat

Photographer and supper-club chef Elainea Emmott was a child of Jamaican parents growing up in Birmingham in the 1970s. For her, Saturday mornings weren’t about cartoons but chores – shopping for, then prepping ingredients to make Caribbean classics. And when it was time for curry goat, all the effort was worth it…

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Hoisin duck lettuce wraps

Donal Skehan’s cheat’s crispy duck is quick to prepare and packed full of classic Asian flavours. A tip: if you lightly bash the sesame seeds before scattering over, it’ll really bring out their flavour.

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First-class railway curry

“The origin of this curry, as its name implies, was the Indian Railways dining car,” explains Asma.”The popular story is that, in colonial times, an English passenger was tempted to try the mutton curry the staff were eating and enjoyed the flavours but not the chillies, so the cooks added coconut milk. I serve it with rice and stir-fried cabbage cooked with mustard seeds, garlic and turmeric.”

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