Recipe collections

Meatball casserole with courgettes, red peppers and tomato sauce. So okay, wait until you’ve made so many meatballs for one dinner you’ll have a pile left over for a casserole for another.

Pork and smoky bacon meatballs with tomato flavoured bulgur wheat, a variation on Swedish, Italian and Moroccan meatball classics.

Mini sausage rolls made with cream cheese pastry and pork and mushroom filling. Party food – or a perfect snack. The filling can be fashioned out of cooked or raw meat – using leftover Christmas turkey, Sunday roast chicken or pork, or raw meat like here.

Classic Greek moussaka with potato slices and minced lamb and beef meat sauce. I love moussaka – my weakness for minced meat reveals itself in all kinds of dishes, moussaka (non-veggie) included.

Negimaki-style veal escalopes, marinated in teriyaki and sliced across like sushi rolls. A party snack with a wow-factor or a dish for the special dinner à deux.

Osso buco - shin of veal, slow cooked with porcini and tomato sauce. The shin of veal is a delicious cut, actually much better than a lamb shank, equally cheap, cooks all by itself and is a joy to eat – just leave the marrow to me.

Pan-fried calves' liver with red onions cooks in 5 minutes, it's tender, juicy and delicious. And eating offal is a way to reduce waste and meat emissions.

Pan-fried wood pigeon breast is a great starter. It's an easy and quick recipe for very underrated, tasty, cheap and sustainable meat. Serve it with orange caramel and pomegranate seeds.

Pan fried partridge breast fillets with grilled peppers, mushrooms and aubergine. This recipe has the partridge breasts coated in spiced flour and pan-fried for just 4 minutes in total.

Perfect beef fillet steaks cooked medium rare, served with anchovy butter. How to cook a perfect steak? One: smoking hot pan. Two: meat at room temperature. Three: flip every 30 seconds!

Pheasant meatloaf is juicy, flavoursome and gutsy, and wild game is the best choice of meat both for your health and for the environment.

Porchetta, classic Italian pork roast, prepared with the easiest cut to handle: pork collar, also sold as neck or shoulder. Served usually cold in bread rolls, it is also gorgeous as a roast.

Pork and mushroom pie in a crust made from scratch, with gravy and chunky tender pork and girolle filling. Pork pie as the English know it is a sort of a twist on pâté in pastry, a wellington with mince or a sausage roll in the shape of a pie, only not quite as nice as any of the above.

Slow roasted pork belly glazed with soy sauce, honey and black bean paste. A bit like gammon, it should ideally be boiled first or - like I’ve done - steamed in the oven under a foil tent. Only the last hour or so the proper roasting should take place.

Experience the bold and vibrant flavors of the Caribbean with my Haitian pork griot recipe! This classic Haitian dish features juicy chunks of marinated pork, braised until tender then crispened in coconut oil. Served with a side of pikliz, a spicy and tangy cabbage slaw, this dish will transport you straight to the heart of Haiti. Get the recipe now and bring some Caribbean flair to your next meal!

Greek pork gyros served with tzatziki and pita bread. Another street dish impossible to replicate at home? Wrong: you can cook it in the oven.

Tonkatsu, Japanese fried pork in crisp panko breadcrumb coating. Between you and me, these are pretty much the same thing as schnitzel, escalope Milanese or cordon bleu without the cheese.

Pork loin roasted at low temperature, served with blueberry sauce. Low temperature roasting makes for fantastic succulent meat and the blueberry sauce is the best for pork.

Pork parmigiana - Italian pork schnitzel baked in tomato sauce with mozzarrella and Parmesan. A.k.a. pork parmesan is the best possible dish to use pork tenderloin in!

Pork schnitzel, the German classic, gets an Italian makeover: lean pork loin flattened and covered with Parma ham, sage leaf and a little Parmesan.

Pork shoulder steaks with sage butter, seared on a griddle and finished in the oven. Pork shoulder steaks are best cooked for 5-6 minutes on each side plus 10 minutes in the oven.

Pork shoulder steaks with clementines and crispy sage leaves. This recipe is for shoulder steaks, my favourite cut. Loin is too lean, flavourless and boring; it’s best fit to be turned into lonzino; sliced thinly and savoured on a charcuterie platter.

Potato, chorizo and cauliflower tray bake; a one pan dish seasoned with cinnamon and smoked paprika. A traybake – or a sheet pan dish – is not very often successful in my view.

The best and the easiest pulled pork with smoked paprika rub, seared and flambéed on the hob followed by slow braising in the oven. Perfect for amazing tacos, sandwiches and pasta or rice topping.

Rissoles made with leftover roast duck, flavoured with apple and cheese. Rissoles are croquettes made with minced cooked meat, coated in breadcrumbs and fried or baked.

Roast duck with a spice rub. This honey and soy roasted duck recipe is Tom Kerridge's, the seasoning is perfect and the duck is flavoursome, tender and juicy.

Roast goose breast with apples and raisins, best seared in a skillet to render fat, then finished off in the oven. With apple and raisin topping to cut through the rich flavour of the meat.

Roast grouse served with game chips. Grouse is a grown-up’s game. For beginners, quail or guinea fowl will be a tame enough start. Intermediate gamers will enjoy partridge and pheasant lest it’s inexpertly dried out in the oven.

Leg of lamb can be slow roasted but this is the recipe for a leg of lamb on the bone cooked medium. Roasting time: 15 minutes per pound on top of initial 10 at high temperature.

Roast partridge with bacon and pears, an easy recipe for a good game bird. Partridge doesn't taste too strong and isn't too dry if cooked right - here's how.

Roast pheasant with best Brussel sprouts and garlic spinach mushrooms. Game birds roasted inevitably evoke the spirit of Christmas, especially when paired with disputably fragrant aroma of cooking Brussels sprouts.

Wing rib or fore rib, beef roasted on the bone is the best, not least because it makes for glorious gravy. Cooking times: 20 minutes at 240C/475, and then 15 minutes per pound of weight at 190C/375. Internal temperature should read 60C/140F.

Roast sirloin of beef cooked at low temperature produces as fantastic result as sous-vide cooking. The caveat: abandon all hope if you don’t own a digital probe of some kind.

Roast venison haunch with chocolate sauce: this recipe is for the most tender, juicy and succulent meat served with the perfect accompaniment, chocolate sauce.

Roast wild mallard duck, easy to cook, tender and full of flavour. Female specimen are plumper but if in doubt, salt the mallard in advance to tenderise it.

Roast chicken rôtisserie style, with potatoes cooking beneath, the best outside a French village market. The ultimate salivating lunchtime temptation. Such a match made in heaven: chickens browning and crisping evenly and the spuds underneath, basting in the glorious fat, shaken about every now and then.

Homemade sausage rolls – or rather home assembled. A twist more than a recipe. Adventurous as I am, I don’t make my own puff pastry, even celebrated master bakers say it’s perfectly fine to use good quality shop bought stuff. The twist is...

Scaloppine al vino bianco, veal escalope in white wine sauce is fit for the smartest dinner party. It’s the dish that illustrates the expression ‘easy fine cooking’!

Best red wine braised short ribs of beef with plum sauce, sweet and tender, called Obama’s short ribs, after the dish served to Barack Obama in a Harlem restaurant.

Sizzling beef in black bean sauce: a spicy oriental stir-fry with tender beef strips and mixed vegetables. The Chinese have some truly weird and wonderful names for dishes.

Slow cooked lamb neck fillet, oven braised with onions, peppers, pear and raisins. Lamb with Middle Eastern style flavours in a one-pot dish.

Slow roasted lamb shoulder with anchovies and truffle oil cooked in low oven for four hours. That’s going to be crispy skin and pull-away meat.

Steak salad: thickly sliced medium-rare sirloin atop a pile of grilled vegetables dressed with balsamic vinegar and olive oil. A quick weeknight supper that tastes special.

My mouth-watering steak tartare recipe is the perfect choice for meat lovers who crave a delicious and sophisticated dish. With fresh ingredients like raw beef and egg yolk, crispy capers and gherkins, this classic French recipe is easy to make and impresses every time. Serve it as a starter or main dish, and enjoy the tender texture and bold flavors that make steak tartare a timeless favorite.

Rib-eye steak with green vegetables and blue cheese sauce. This is the easiest sauce for steak: simply toss cooked green vegetables in blue cheese until it melts.

Sticky pork and vegetables stir fry, with honey and soy marinade. A wok is a truly weird and wonderful utensil. Vessel. Cooking implement? Surely it's not just a ‘pot’?

Cabbage rolls stuffed with a pork mince and rice filling, baked in simple tomato sauce – that’s Polish golabki; the ultimate comfort dish. Also, the best use of the outer cabbage leaves.

Stuffed guinea fowl with spiced and fruity pork stuffing for a special feast. Deboned and rolled guinea fowl, with the special stuffing, won't be out of place on Christmas table.