Meat to sink your teeth into. This is inspired by both the bistecca Fiorentina found the length and breadth of Florence and across the rest of Tuscany, and by a love of brilliant beef.
Category: Meat
Mouth-watering meat recipes.
These simple celeriac and mustard-glazed chicken wings make a wonderfully tender starter.
Made with roasted tomatoes, buttery chicken and silky soft mushroom, this chicken tarragon cassoulet is the definition of home comfort.
Fried chicken is always delicious – but infusing some chilli heat and smokiness into it adds a dose of fiery flavour.
Anjum Anand shares her recipe for full-flavoured chicken and vegetables in an aromatic coconut sauce.
Give spaghetti a dose of dramatics with the addition of Nduja and squid ink.
Croque monsieur, otherwise known as the ultimate cheese and ham toastie.
Not only delicious, Tom Kerridge’s sumptuous lamb shank hot pot is full of nutritional goodness too.
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)