Not only delicious, Tom Kerridge’s sumptuous lamb shank hot pot is full of nutritional goodness too.
Made with roasted tomatoes, buttery chicken and silky soft mushroom, this chicken tarragon cassoulet is the definition of home comfort.
Fresh, vibrant, crisp – this steak with salsa verde and shredded fennel salad is excellent feel-good food.
Add a Middle Eastern edge to your next lunch with this flavoursome sourdough flatbread topped with melt-in-the-mouth lamb.
There are some things you don’t mess with. Tinned beans, bright-orange and sloppy, are hard to beat, but these – sticky, sweet and spicy – just might make you change your mind.
Food in a flurry – James Martin’s Thai chicken & cashew stir-fry with charred limes is ready in no time.
On cold and sleepy Sundays, nothing beats this roast pork with carrot chutney & sunflower cream.
Jane Kennedy’s lamb loin comes with a delicious dukkah dusting, accompanied with parsley and red onion salad.
Go on, you know you’re itching for a bite of James Martin’s southern-fried buttermilk chicken with tomato and sweetcorn salsa.
James Martin’s tender pork with Vichy carrots is bursting with juicy flavour.
Gill Meller’s seared venison dish is a mouth-watering work of art.
David Everitt-Matthias’ roasted partridge, blood purée and baby parsnips with woodruff is an autumnal winner…
Monica Galetti’s partridge with red wine, poached pears & chestnut crumble is a shining example of how game can be just as delicate as other meats.
This autumn, whip up a feast with Liam Dillon’s delicious duo of autumnal recipes (and find out what keeps him inspired with our five minute chef session)
Juicy, bursting with flavour and not a bun in sight – the Mindful Chef’s Mindful Burger recipe makes a decadently meaty mouthful.
Serve Matt Wilkinsin’s grilled peaches and chicken with rocket and kasundi in the sun with some crusty bread and a few glasses of wine for the perfect seasonal bite.
Serve up a storm with James Martin’s tender spiced duck breast with umeboshi sauce and steamed bok choi.
This is a simple dish, but it’s the umeboshi plums that make it – sour to taste, they cut through the fat in the duck. They are available online but can also be bought in some supermarkets.
Spring lamb, olives, tomatoes, loads of garlic and the oft-neglected marjoram are a Mediterranean riot together.
Umeboshi are a type of salted pickled plum. They’re more like an apricot when raw, but can be found in shops in puréed form. Their sour flavour makes them perfect for fatty ingredients such duck and pork.
Serving six hungry guests, Trine Hahnemann’s Easter lamb is the perfect seasonal main.