Cider braised gammon joint with apples and garlic, slowly cooked in the oven. The best cooking method for a great ham roast or sensational ham sandwiches.
Asparagus risotto with Parmesan crackers. Making a good risotto is tricky: the proportion of liquid to rice; when to add on the add-ons; how to score the precise result between tough grains and a slop bucket; whether to use a wooden spoon or a whisk in the absence of the magical girariso and how much butter it REALLY needs.
Aubergine parmigiana in homemade tomato sauce, with mozarella, Parmesan and basil - the classic. It's a delicious standalone dish but also a good side to a steak.
Autumn vegetable tian, a cheesy bake of carrots, parsnips, potatoes and other root vegetables, easily made ahead.
Avocado and red kidney bean salad with crispy garlic and crunchy seed and nut topping, the garlic and the topping alone make this recipe worth trying!
Creamy pasta with bacon and Parmesan made irresistible with a blast under the grill. It is not carbonara but it’s incredibly gorgeous.
Cheesy bacon and sweetcorn enchiladas with red salsa, made with crisp, toasted corn tortillas. Assemble and bake them straight away, so they don’t get soggy standing around.
Bacon wrapped chicken chunks, grilled and served with pan fried mushrooms, are a wholesome main course. On their own, bacon chicken bites are a classic appetiser.
Baked ziti, penne or rigatoni with bacon and roasted aubergine: it does not drown in cheese, there is no tomato sauce, and it is not a million calories like your usual pasta bake.
Homemade baked beans with bacon and molasses, cooked for five hours in the oven. Baked beans from scratch? Soaked overnight and all? Instead of just opening a tin? Why not, if they can do it in Boston?
Oven baked haddock goujons in crispy panko breadcrumbs, served with tzatziki, Greek cucumber and herb yoghurt sauce.
Oven baked mackerel fillets stuffed with capers and olives. This turned out to be such a fantastic thing that I might give up on my sticky pan-fried fillets and do this whenever I cook mackerel, it’s so good.
Baked meatballs with sweet and salty glaze, flavoured with Korean barbecue-style seasoning. With old fashioned Ritz crackers to bulk out the beef mix!
Orzo pasta baked in the oven with porcini mushrooms and pancetta. Those Italians! Not enough for them to make pasta in the shape of radiators, ears, bow ties, wagon wheels – they also make pasta that masquerades as rice.
Oven baked rice with brown shrimp and green vegetables, crispy on the outside and fluffy in the centre. Perfect rice without fail, inspired by Diana Henry’s recipe.
My baked rice pilaf is a veggie dish, with three kinds of mushrooms just for variety; and because there aren’t many things that can’t be improved with dried porcini flavour.
Beef and shiitake mushroom fried rice is the best dish you can make with the smallest piece of beef fillet or sirloin. Make sure you use fridge cold rice for any fried rice dish.
Homemade beef burgers in Hokkaido milk buns. Burgers crown the list and I think the secret really is in that slice of gherkin that a burger should be topped with. Joking aside - good minced beef has lots of flavour and sometimes, but sometimes, it can beat an average steak for me.
Beef fillet stuffed with porcini mushroom duxelles: it's a keto Wellington or filet de boeuf sans croûte. Beef tenderloin opened up like an envelope, spread with mushroom filling and roasted beautifully pink.
Crusty tart with beetroot greens and garlic topping. If you get hold of really new, baby beets with vibrant, tender leaves, use them in salads.
I thought I’d make blanquette de veau with some diced English rose veal from my butcher’s. How haute cuisine and poncey that sounds, eh? Two things have transpired this morning however: one – when I opened my veal vacuumed pack...
Blueberry duck is an oven-roasted duck breast fillet with blueberry sauce, flavoured with a hint of rosemary. It's the nicest and the simplest blueberry sauce for duck.
Beef brisket braised with onions, mushrooms and sweet wine. The choice of aromatics is free but I’ll say this particular selection made very good sauce.
Braised pheasant with chestnuts, tender and flavourful, it is also the ultimate sustainable food and free range meat.
Braised pork shoulder with chilies, Mexican style. The result is epic: tasty, juicy and so tender it falls apart when you look at it. Serve it sliced as if it was a roast, like below; for an ultimate pulled pork taco experience shred it with two forks when hot and toss in the strained sauce.
Sea bream baked in a herby salt crust. WARNING: there will be mess. You might end up with the kitchen covered in salt chipping merrily off the crust while trying to chisel in. You may well be serving scraps of fish gone cold.
Simple brine for juicy festive turkey, advice on roasting times and a recipe for the best gravy - that's all I want for Christmas.
A simple vegetarian dish of brown rice with mushrooms. Brown rice with brown mushrooms is not going to win me any photographic awards, that’s for sure. There’s no denying the fact that it’s brown - completely and utterly.
Bucatini pasta with creamy Alfredo sauce, peas and spinach. Bucatini is thick spaghetti-like pasta shape and it goes well with Alfredo sauce, a sprinkling of Parrmesan and a handful of peas..
Bulgogi, Korean marinated grilled beef wrapped in a lettuce leaf. This is the ultimate fast food: wholesome and no-carb and no-salt! And a fusion version: instead of loading the grilled meat into lettuce leaves, pack them into pitas, top with lettuce and sauce and you can have an Asian/Middle Eastern experience.
Bulgur wheat pilaf with red peppers and raisins: cooked like rice pilaf but refreshingly different; looks like couscous but it’s more nutritious; whole grain of cereal but not slimy like barley. That’s my perfect grain!
Bulgur wheat salad with spicy chorizo and vibrant green runner beans. Lunch or dinner, just add a dollop of yoghurt, fresh mint and dill for perfect Middle Eastern – Spanish fusion.
Burger wellingtons with mushrooms and shallots wrapped in puff pastry, an easy version of beef Wellington. It’s a fancy dish for dummies, it’s your Valentine’s Day dinner this year.
Butter beans and chorizo dish with crispy Parmesan topping, a little heat from a chilli and saltiness from anchovy. A dish fit for a king and it’s ready in half an hour.
Fish poached in herby butter, a fantastic way to cook it. The fish is lovely, flaky and slimy, in a good way, not easy to overcook it and it has a lovely buttery flavour. Delishh
Buttermilk fried pork fillet cutlets seasoned with mustard and marjoram. Pork tenderloin brined in buttermilk and shallow fried in cornmeal coating.
Vietnamese cabbage and prawn salad with nuoc mam dressing, layered on baked brown rice. The best salad bowls are a/ Asian and b/ contain cabbage.
Cabbage lasagne, a vegetarian dish of pasta layered with a filling of lightly cooked cabbage with tomatoes. Surprisingly flavourful and delicious!
Cabbage with bacon, tomatoes and mushrooms is a delicious main dish, served with plain pasta or potatoes. It can also be a hearty side dish, to go with fish or chicken.
Camembert en croute: baked Camembert wrapped in homemade shortcrust pastry. A divine cheese parcel in cornmeal shortcrust with Cheddar and thyme. Who doesn't love baked cheese?
Carbonara pasta bake, with bacon, Pecorino and egg yolks. No cream added and only a little cheese make the dish a little skinnier but just as delicious.
Carne asada, a Mexican dish of marinated, grilled and thinly sliced beef. The fact is, marinade cooks things. It imparts flavour all right but we sometimes forget that’s not its only role – it tenderises tougher cuts.
Cassoulet - the ultimate comfort dish, with duck and pork. Pork belly provided the fat, a little bacon a little smokiness; and I sprinkled breadcrumbs over the casserole as well as the serving bowls.
Sharing steak cooked in the oven on a cast iron pan, served with Roquefort butter. I can’t quite work out what makes this cooking method so effective but it is that.
Roasted cauliflower parmigiana, cauliflower slices, parmesan and mozzarella layered with simple tomato sauce. A good veggie dish which actually tastes much better than you’d think.
Vegetarian Wellington, with mushroom and spinach layer around baked celeriac centre. Easy to make ahead, even easier to make it vegan: just use vegan pastry and skip the butter.
Oven roasted celeriac steak with sweet potato chips, vegetarian bliss with no meat substitutes in sight. And it’s made vegan with a simple tweak. Who needs Quorn?
The best cheese fondue, smooth as velvet and comforting as a blanket. This tastes absolutely fantastic. And so it should – it’s Heston’s recipe from the book ‘Heston Blumenthal at home’.
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