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Showing 601 - 624 of 1022 results for chicken stock

Pot roasted pheasant with cider and calvados

by Antony Worrall Thompson
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Potato gnocchi, grilled radicchio and sausage sauce

by Stephen Terry
Main course

Serves 6

Prep: <30 mins

Cook: 1-2 hrs

Rabbit and onion casserole (Lepur çomlek)

by Rick Stein
Main course

Serves 10-12

Prep: 1-2 hrs

Cook: 1-2 hrs

Rabbit legs in tomato sauce

by Stanley Tucci
Main course

Serves 2–3

Prep: 1-2 hrs

Cook: 1-2 hrs

Red braised pork belly (Hong Shao Rou)

by Ching-He Huang
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Red wine braised duck legs with prunes, thyme and smashed celeriac

by Jess Shadbolt
Main course

Serves 2

Prep: <30 mins

Cook: >2 hrs

Red wine gravy

by The Hairy Bikers
Other

Serves 4–6

Prep: <30 mins

Cook: 10-30 mins

Roast goose breast mappas with aloo podimas

by Vivek Singh
Main course

Serves 4

Prep: <30 mins

Cook: none required

Roast lamb with potatoes and fennel

by Jane Baxter
Main course

Serves 4–6

Prep: <30 mins

Cook: 1-2 hrs

Saddle of venison with ceps and boulangère potatoes

by Adam Byatt
recipe

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Sausage and tortellini soup

by John Gregory-Smith
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Sausage ragù with tagliatelle

by Rick Stein
Main course

Serves 4

Prep: 30-60 mins

Cook: 30-60 mins

Sausage, n’duja and fennel ragu

by Mateo Zielonka
Main course

Serves 4

Prep: 30-60 mins

Cook: 1-2 hrs

Sausage, radicchio and lemon gnocchi

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Sausages with Yorkshire pudding (toad in the hole Purnell-style)

by Glynn Purnell
Main course

Serves 4

Prep: >2 hrs

Cook: 10-30 mins

Scallops with bacon, black pudding and colcannon

by The Hairy Bikers
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Scallops with crab-stuffed courgette flowers and prawn sauce

by Spencer Metzger
Main course

Serves 2

Prep: <30 mins

Cook: 1-2 hrs

Seared plaice fillets with warm butterbeans, lemon, chilli and herbs

by James Tanner
Main course

Serves 2

Prep: overnight

Cook: 30-60 mins

Shallot tarte tatin with whipped goats' cheese and watercress

by Paul Ainsworth
Main course

Serves 4

Prep: 30-60 mins

Cook: 30-60 mins

Sichuan-style sea bass with wok-fried vegetables

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Sicilian-style liver pasta

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Slow cooker sausage and lentil casserole

by Deborah Reddihough
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

Slow roasted pork in cider with fennel, apple and watercress

by Georgina Hayden
Main course

Serves 6–8

Prep: 30-60 mins

Cook: >2 hrs

Slow-cooked lamb shoulder

by Tom Kerridge
Main course

Serves 4-6

Prep: <30 mins

Cook: >2 hrs

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