ingredients

Ingredients

Fusilli con ragù d’agnello

For such a small Italian region, Molise is the birthplace of many famous pasta shapes – including fusilli – and lamb is the meat of choice locally. There are dozens of ragù recipes in Molise (some with tomato, some without), but this one keeps things simple and allows the lamb to take centre stage, with rosemary, sage and celery adding a lovely herbaceous base note. This dish is typical of Molise’s cuisine, and will amaze you with its intense flavours.

Ingredients

Nigella Lawson’s pea and ham hock soup

Queen of Christmas Nigella Lawson shares a simple recipe for a satisfying, full-flavoured soup. Make her ham hocks with mustard and marmalade first, then use the rich stock for the base of this comforting soup.

Ingredients

Celeriac and beef stroganoff with crispy thyme crumbs

This is a lighter version of classic beef stroganoff. Swapping soured cream for creamy celeriac purée adds flavour, and using meaty mushrooms means you don’t need as much beef.

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.

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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.

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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.”

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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.

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.

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.

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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

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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.

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Lamb chop platter with cheesy potato skins

“This is a great feasting dish for sharing with friends: a big pile of rosemary lamb chops, garlicky cheesy potato skins and some seasonal asparagus on the side,” says food writer Elainea Emmott.

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Beef carpaccio with pickled pear and parmesan mayonnaise

You can prepare the pear up to 24 hours ahead. You can also slice the beef up to 2 hours ahead, then arrange on sheets of baking paper, stack them up and store in the fridge. All you have to do is transfer onto plates, mix the parmesan mayo, then garnish before serving.

Ingredients

Lamb chops with chermoula and giant couscous

Treat yourself to a springtime lamb chop dinner. This giant couscous salad is packed with sun-dried tomatoes and olives, topped with charred tenderstem broccoli and tender chops and finished with herby chermoula sauce.

Ingredients

Lamb ragù

Slow-cooked lamb shoulder makes the perfect base for a rich and meaty sauce for pasta. It can be made a couple of days ahead, letting the flavours meld. The boned shoulder is cooked as a whole piece, then shredded into the rich sauce.

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