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Salmon blini stack

Pile ’em high with this triumphant salmon blini stack; it makes for an impressive dinner party starter but also makes a knockout Christmas brunch dish.

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Sesame and soy salmon with lime dressing

We’ve served steamed sesame and soy salmon with lots of greens, black beans and a fiery lime and wasabi dressing.

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Start this recipe by making this simple, slow-cooked beef brisket – it’s rich with onion, ale and bay. Portion it out and freeze what you don’t use immediately and you’ll have some great future meals ready at short notice. Use a quarter of it in this flavour-packed ragù, for an easy way to reinvent your leftovers.

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Leftover beef and bean chilli

Using leftover slow-cooked brisket in this chilli fast-tracks the flavour, which is then amped up with chipotle and cumin.

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Salmon traybake with soy and sesame dressing

We all love a good traybake, and this salmon traybake with a soy and sesame dressing ticks all the boxes for a speedy weeknight dinner.

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Pot roast beef brisket with ale and onions

This simple slow-cooked beef brisket is meltingly tender and rich with onion, ale and bay. The whole lot will feed up to 10, but if there’s only a couple of you, freeze the leftovers to make one or more of our exciting variations later in the month, including rigatoni ragù, miso udon noodles and chipotle beef and beans.

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Lamb cutlets with vermouth-braised shallots, lentils and gremolata

A sophisticated bistro-style dish ready in 30 mins? Yes please. The herbaceous notes of vermouth lighten a lentil broth, adding rustic charm to delicate lamb cutlets.

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Vesper martini-cured salmon with rye blinis

These Vesper Martini-cured salmon and rye blinis are inspired by the Bond film, Casino Royale. Put them together and you have the makings of a great night in.

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Sloppy joes with coleslaw potato salad

A sloppy joe (saucy beef mince in a burger bun) is the perfect dish for when you want some all-American comfort food but it’s too cold to light the barbecue. Even better, the filling is ready in just 25 minutes. Serve them up with our barbecue side hybrid: coleslaw potato salad.

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Cured salmon with crème fraîche and dill

Curing your own salmon is easy to do and adds an extra touch of wow-factor to this simple starter. Pair with the crème fraîche and some crusty bread to complete the dish.

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Salmon fillets with ras el hanout butter and chickpeas

This fibre-rich chickpea and salmon traybake requires just 5 ingredients, takes less than half an hour to make and is drizzled in a warm, spiced butter.

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Beef short rib bourguignon

Beef bourguignon is a comforting red wine stew from Burgundy in France and is one of the country’s most iconic dishes. We’ve created a great sauce for the dish by braising short ribs in wine for hours before adding the traditional bourguignon vegetables and shredding the meat back in for a final braise. You couldn’t ask for anything more on a cold winter night.

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Lamb, aubergine and olive stew with couscous

Georgina Hayden’s aromatic lamb stew with aubergines and olives is perfect to make ahead and freeze for busy nights. Serve with rice, couscous or flatbreads and add houmous and dips for a full-on feast.

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Bollito misto Italian mixed boiled meats

Italy’s bollito misto (‘mixed boiled meats’) is a big platter of meats gently simmered in a simple stock until incredibly tender, and can include beef ribs and cheek, spiced sausage and chicken. Despite its humble name and look, this dish is a real treat – especially with the crucial side sauces (see Tips).

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Raymond Blanc whole roast salmon

Raymond says: “The whole fish roasted with vegetable crisps and paired with colourful spring veg, is a showstopper. It’s ideal if you fancy a change from the traditional spring lamb – just a few minutes of preparation and you’ll create a wonderful feast for the senses.”

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Harissa lamb kofte bites

Ed Smith’s freeze-ahead kofte bites are perfect for Christmas parties and festive nibbles.. Serve the harissa lamb kofte with the cooling yogurt dip.

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