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Venison curry

by Angela Hartnett
Main course

Serves 8

Prep: 1-2 hrs

Cook: 1-2 hrs

Venison Dartmouth pie

by Jane Baxter
Main course

Serves 6

Prep: <30 mins

Cook: >2 hrs

Vietnamese beef and lettuce wraps

by Sophie Wright
Main course

Serves 4

Prep: >2 hrs

Cook: 10-30 mins

Vietnamese pork

by The Hairy Bikers
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Vietnamese-style crayfish and noodle salad

by Mary Berry
Light meals & snacks

Serves 6

Prep: <30 mins

Cook: <10 mins

Virgin Mary

by Ainsley Harriott
Drinks and cocktails

Serves 1

Prep: <30 mins

Cook: none required

Warming beetroot and coconut curry

by Anna Shepherd
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Weeping lamb with boulangère potatoes and mint sauce

by James Martin
Main course

Serves 8

Prep: <30 mins

Cook: 1-2 hrs

Weeping tiger fillet steak with noodles and shrimps

by Glynn Purnell
Main course

Serves 2

Prep: >2 hrs

Cook: 10-30 mins

White wine slow-braised leg of lamb

by Silvana Franco
Main course

Serves 6-8

Prep: <30 mins

Cook: >2 hrs

Whole baked plaice, cider onions, tarragon and anchovy butter

by Nathan Outlaw
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Whole roast cauliflower

by Annie Rigg
Main course

Serves 6

Prep: 30-60 mins

Cook: 1-2 hrs

Wild rice salad

Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Wild salmon with English asparagus and hollandaise sauce

by James Martin
Main course

Serves 20

Prep: <30 mins

Cook: 10-30 mins

Woolton pie

Main course

Serves 4

Prep: 30-60 mins

Cook: 30-60 mins

Yoghurt flatbreads with crispy eggs

by Rachel Phipps
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Yunnan-style grilled sea bass with twice-cooked pork

by Ching-He Huang
Main course

Serves 4

Prep: >2 hrs

Cook: 1-2 hrs

Yuxiang aubergine with shiitake mushrooms

by Ching-He Huang
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

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