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Steamed ginger fish served with egg-fried rice

by Ken Hom
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Vegetable samosas

by Angela Hartnett
Starters & nibbles

Makes 6

Prep: <30 mins

Cook: 30-60 mins

Arroz mar y montaña ‘al horno’ with sherry alioli

by Owen Morgan
Main course

Serves 4–6

Prep: <30 mins

Cook: 1-2 hrs

Focaccia

by Paul Hollywood
Cakes and baking

Makes 1 loaf

Prep: >2 hrs

Cook: 30-60 mins

Pan-fried gurnard with beans, ham and red pepper relish

by Nathan Outlaw
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Spice-rubbed pork fillet with tzatziki and romesco sauce

by James Tanner
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Cauliflower steaks

by Bryn Williams
Main course

Serves 2

Prep: overnight

Cook: 10-30 mins

Cornish crab cakes with citrus mayo and green leaf salad

by Emily Scott
Main course

Serves 4

Prep: 1-2 hrs

Cook: 10-30 mins

Marinated chicken with asparagus salad

by Jeremy Lee
Main course

Serves 6

Prep: overnight

Cook: 30-60 mins

Padron peppers

by The Hairy Bikers
Side dishes

Serves 4-6

Prep: <30 mins

Cook: <10 mins

Seared tuna with tomato, red pepper and chilli salsa

by Theo Randall
Main course

Serves 2

Prep: <30 mins

Cook: <10 mins

Warm salad of samphire, asparagus and crab

by Jack Stein
Starters & nibbles

Serves 4

Prep: <30 mins

Cook: <10 mins

Whole roast sea bass with lemon thyme, tomato and chilli toasts

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Four-hour beef ribs, barbecue glaze and corn ribs

by Matt Tebbutt
Main course

Serves 4

Prep: overnight

Cook: >2 hrs

Green cannellini and tahini

by Noor Murad
Main course

Serves 4

Prep: >2 hrs

Cook: 10-30 mins

Chargrilled beef fillet with cabbage and truffle mash

by Fernando Stovell
Main course

Serves 4

Prep: >2 hrs

Cook: 30-60 mins

Classic aubergine parmigiana

by Theo Randall
Main course

Serves 4

Prep: 30-60 mins

Cook: 30-60 mins

Falafel three ways

by Becca Spry
Main course

Makes 12-15 falafel

Prep: 30-60 mins

Cook: 10-30 mins

Fried eggs three ways

by The BBC Food team
Brunch

Serves 1

Prep: <30 mins

Cook: <10 mins

Leek and potato strudel

by Danny Bryden
Main course

Serves 4

Prep: 30-60 mins

Cook: 30-60 mins

Matt's tapas – sautéed squid, sobrasada toast and prawns cooked in salt

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Moroccan lamb tagine

by Antony Worrall Thompson
Main course

Serves 4–6

Prep: overnight

Cook: >2 hrs

Slow-cooked sausage ragù cavatelli with pea and radish salad

by Jessica Filbey
Main course

Serves 4–6

Prep: 30-60 mins

Cook: >2 hrs

Steak with chimichurri salsa and onion rings

by The Hairy Bikers
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

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