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.
Deliciously filling, Christian Turner of The Colony Grill shares his recipe for a chicken pot pie with a velvety smooth filling.
Gill Meller’s seared venison dish is a mouth-watering work of art.
Mark Best shares his recipe for a dreamy venison tenderloin with beetroot and cocoa, and peanut and vanilla crumble,
Dig your fork into the flavours of Italy with Fern Green’s Prosciutto, chilli, eggs and rocket. This fiery creation is ideal for breakfast with bite.
Skye Gyngell’s tender lamb is perfect for a comforting dish on colder days.
This lean venison dish is perfect for a lighter winter bite with a Nordic twist.
When it comes to cooking a delicious turkey this Thanksgiving, organic farmer and author Anne Sijmonsbergen has a host of useful tips for creating an Ibizan twist on the usual method.
Looking to impress this Christmas? José Pizarro’s hake with clams, tomatoes and indulgent Cinco Jotas acorn-fed Iberian Ham makes a mouth-watering feast.
Phil Fanning, Executive Chef of the exquisite Paris House restaurant shares his recipe for roast chicken with chestnut bisque, wild mushroom and delicate crème fraîche.
Good tagliata should be as rare as you can bear and positively dripping with juices.…
A wood-fired oven is the key to getting this dish perfect, but you’ll get a pretty good result if you cook it on a pizza stone in a red-hot oven.
Shake up your usual Sunday roast routine with the gamey flavours of this roasted rack of venison.
Here, pork is served with tacos, black beans and pink pickled onions to create a total flavour bomb.
Not only delicious, Tom Kerridge’s sumptuous lamb shank hot pot is full of nutritional goodness too.