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Lamb and buckwheat stuffed cabbage

Debora Robertson’s lamb and buckwheat stuffed cabbage recipe is inspired by some of the cabbage-y winter delights she ate while living in Moscow.

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Caramelised coconut beef

Inspired by Indonesian rendang and Thai massaman, this intensely rich and fragrant braised beef is a favourite-in-the-making. It’s all down to the coconut milk, which is gently reduced and caramelised during cooking.

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Herby tamarind lamb with baked jollof rice

This tamarind and herb-stuffed lamb leg with baked jollof rice recipe is a celebratory Senegalese-inspired one-pot by award-winning author and chef Lerato Umah-Shaylor – see Know-how for more about the background of the dish. Use a metal roasting tray if possible – ceramic and glass ones may mean the rice needs longer to cook.

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Mondeghili fried breaded beef and pork meatballs

These rich, crunchy meatballs – a Milanese mainstay – may have begun as a way to use up leftover meat, but they’re now a popular aperitivo snack. You can trace mondeghili back to when the Spanish ruled Milan (1535 to 1706) – they were likely an evolution of Spain’s pork meatballs, albóndigas. Chef Naz Hassan, who grew up in Milan before moving to London, shares his recipe.

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Kolhapuri kaala lamb sukka

Maunika Gowardhan shares her recipe for lamb fry, a classic dry curry in Kolhapuri cooking. Serve it as part of a sumptuous Diwali spread.

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Chitarrone alla teramana square spaghetti with mini meatballs

The chitarrone pasta used in this dish is an abruzzese culinary icon and the Rustichella d’Abruzzo brand is well worth seeking out online if you can. The pasta is named after the guitar-like tool that’s used to cut the pasta (chitarrone was a type of lute). The ragù is still great with other long pasta shapes, though, such as spaghetti and linguine.

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Air fryer pork belly strips

Kept succulent with our water trick, these air fryer pork belly strips are like an even tastier pork chop, with that beautiful contrast of soft, yielding fat and tender, juicy meat. A cut like pork belly often requires a long, slow roast to properly render the fat – but the fierce heat of an air fryer can drastically reduce the time needed.

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Merguez smash burger with harissa sauce

Lamb mince is flavoured with the same spices found in north African merguez sausages for a fiery take on a classic smash burger. The burger sauce is amped up with a double chilli kick of harissa paste and a pickled guindilla chilli.

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Coda alla vaccinara Roman braised oxtail

Coda alla vaccinara is an iconic dish of Rome’s ‘quinto quarto’ (fifth quarter) cuisine, which focuses on offal cookery. The offal in question here is oxtail, a beautiful cut that melts and falls apart once slow-cooked, and pairs particularly well with celery. The large amount of cocoa powder gives the stew’s sauce an earthy depth, while the raisins add little pops of sweetness.

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Lamb meatball traybake

Step away from your boring dinner routine and make this lamb meatball traybake immediately! The fresh salsa makes the most of in-season tomatoes and mint to instantly elevate this hands-off traybake dinner.

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Za’atar lamb chopped salad

This fattoush-inspired salad has a perfect balance of textures and flavours. Crunchy pittas, crisp lettuce and cucumber, juicy tomatoes and tender lamb spiked with citrusy sumac and herby za’atar.

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Bistecca alla fiorentina florentine porterhouse steak

A porterhouse is essentially a big T-bone (a cut with the bone in, comprising both sirloin and fillet) but it’s an important part of the dish to have a steak thick enough to get gnarly on the outside while staying rare within. Ask your butcher to ensure it’s 5-7cm thick. Any thinner and it won’t have the right texture (and it will be tricky to stand it up on its side, which is an integral part of the cooking process).

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Ben Tishs pork belly ribs with roasted peaches and fennel

Slow-cooked pork belly is a thing of wonder – especially if you cook it on the bone. Ben Tish, chef-director of London pub group Cubitt House, pairs it with wedges of fennel, sweet peaches and a cider-rosemary glaze which brings everything together beautifully.

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Lamb mince stuffed peppers with yogurt and sumac

Merguez is a type of north African sausage made with spiced lamb or beef. They’re available from some butchers but can be hard to come by in the UK, so we’ve concocted our own cheat’s version using lamb mince and spices that’s perfect stuffed inside peppers for a quick midweek dinner.

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Roast beef pan bagnat

The pan bagnat is the king of picnic sandwiches. Why? It actually benefits from being made in advance, wrapped up tightly and left so the flavours mingle and soak into the bread. Traditionally made with tuna, our meaty twist on the classic pan bagnat substitutes rare slices of roast beef instead. It’s the definition of a picnic showstopper.

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Michel Roux Jrs pork steaks with summer vegetables

This summer-ready dish makes a hero of pork steaks, cooked simply and beautifully. “Rib-eye is an unusual cut of pork, but I like it as there is a good vein of fat running through that keeps the meat flavourful and juicy,” says Michel Roux Jr.

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