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Whole brill, jamón butter and crispy quisquilla prawns

by Owen Morgan
Main course

Serves 4–6

Prep: 1-2 hrs

Cook: 1-2 hrs

Homemade mayonnaise

by Delia Smith
Other

Makes 275ml/½ pint

Prep: <30 mins

Cook: none required

Kale and farro Caesar salad and kuku-kopita

by Samin Nosrat
Main course

Serves 4–6

Prep: 30-60 mins

Cook: 1-2 hrs

Mushroom manti

by Sertaç Dirik
Main course

Serves 4

Prep: >2 hrs

Cook: 1-2 hrs

Trio of antipasti

by Matt Tebbutt
Side dishes

Serves 4

Prep: >2 hrs

Cook: 30-60 mins

Crab churros with crab aïoli and cucumber fennel salad

by Owen Morgan
Light meals & snacks

Serves 4–6

Prep: <30 mins

Cook: 10-30 mins

Pork and potato hash with oyster mushrooms

by Ching-He Huang
Main course

Serves 4–6

Prep: <30 mins

Cook: 30-60 mins

Mezze

by Angela Hartnett
Main course

Serves 4

Prep: overnight

Cook: 1-2 hrs

Roast bream with fried plantain fritters and coconut sauce

by Patrick Williams
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Angela's tapas – prawns, cod fritters, clams, padron peppers and chorizo

by Angela Hartnett
Light meals & snacks

Serves 4

Prep: 30-60 mins

Cook: 30-60 mins

Lemon-and-herb stuffed shoulder of lamb

by The Hairy Bikers
Main course

Serves 6

Prep: 1-2 hrs

Cook: 1-2 hrs

Butternut squash börek

by Georgina Hayden
Main course

Serves 4–6

Prep: 30-60 mins

Cook: 30-60 mins

Caponata, lamb rump and salsa verde

by Theo Randall
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Butterflied sea bass with shoestring fries and salad

by Matt Tebbutt
Main course

Serves 2

Prep: 30-60 mins

Cook: 10-30 mins

How to cook aubergines

Side dishes

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Lamb and potato kofte

by Hasan Semay
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Sicilian pizza

by Rachel Roddy
Main course

Serves 4–6

Prep: >2 hrs

Cook: 30-60 mins

Piri-piri poussin with confit potatoes and charred salad

by Patrick Williams.
Main course

Serves 2

Prep: overnight

Cook: >2 hrs

Cornish fish stew

by Nathan Outlaw
Main course

Serves 6–8

Prep: 1-2 hrs

Cook: 1-2 hrs

Vegan fried breakfast

by Matt Pritchard
Brunch

Serves 4

Prep: overnight

Cook: >2 hrs

Pork chops with tamarind salsa, grilled leeks and white beans

by Thomasina Miers
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Squid in herb dressing with watermelon and halloumi salad

by Hasan Semay
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Roasted cherry tomatoes with baked ricotta and pizzette fritte

by Claire Thomson
Main course

Serves 4–6

Prep: 1-2 hrs

Cook: 30-60 mins

Grilled hispi cabbage with green herb mole and salsa macha

by Thomasina Miers
Main course

Serves 4

Prep: 30-60 mins

Cook: 10-30 mins

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