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Braciole in Tomato Sauce with Green Salad and Oranges with Cracked Pepper
Tender beef rolls simmered in rich tomato sauce, served with a refreshing orange and green leaf salad.
Cornish Ling, Grapefruit and Prawn Dressing, Spiced Quinoa and Lemon Yoghurt
A light, fresh Cornish ling dish featuring tangy grapefruit prawn dressing, spiced steamed quinoa, and zesty lemon yoghurt.
Tomato and Basil Savoury Jam
A simple spiced savoury jam perfect for cheeses, cold meats, and antipasti, featuring vine-ripened tomatoes and fresh basil.
Paneed Lamb with Onion Jam and Roasted Baby Fennel
Breaded lamb cutlet served with sticky balsamic red onion jam and tender roasted baby fennel with garlic.
Stuffed Portobello Mushrooms, Sun-Dried Tomato and Basil Gratin
Roast portobello mushrooms stuffed with a sun-dried tomato and basil paste, topped with goats' cheese and served with fresh salad.
Vichy Carrots with Goats' Cheese and Mustard-Crusted Lamb and Onion Marmalade
Pan-seared lamb cutlets with a goat cheese crust served with sticky balsamic onion marmalade and tender glazed baby carrots.
Honey and Balsamic-Glazed Steak Stir-Fry
Thinly sliced steak and fresh vegetables stir-fried in a sweet honey-soy glaze, finished with a balsamic red wine reduction.
Roast Chicken, Tomato and Chickpea Salad
Pan-seared then roasted chicken breast tossed with chickpeas, mango, and herbs, served over spinach with a fresh herb oil.
Prosciutto, Manchego and Balsamic Onion Soda Breads
A quick soda bread loaf topped with caramelized balsamic onions, salty prosciutto, and melted Manchego cheese perfect for picnics.
Chicken Stir-Fried with Pak Choi
A quick chicken stir-fry featuring ginger, star anise, and fresh herbs with crunchy pak choi and wild mushrooms.
Salmon Ravioli
Scallop and salmon filled ravioli served with wilted spinach and a ginger-soy dressing.
Parmesan Polenta Crostini with Caramelised Onions
Crispy polenta rounds topped with slow-cooked balsamic onions and melted Taleggio cheese, finished with fresh thyme sprigs.
Slow-cooked Breast of Lamb with Aubergines
Flavorful rolled lamb breast slow-cooked with white wine and herbs, served alongside smoky roasted aubergines and a lemon-spinach salad.
Fillet of Venison and Wild Mushroom Sauce
Marinated venison medallions served with a rich, creamy wild mushroom sauce featuring morels, porcini, and a touch of truffle.
Asparagus and Mushroom Pastry
Vegetarian puff pastry tarts topped with caramelised onions, mushrooms, tender asparagus, and a baked free-range egg.
Baked Herby Tomatoes
Ripe tomatoes filled with a savory blend of garlic, anchovies, herbs, and breadcrumbs, then baked until golden and bubbling.
Beef Braised in Beer with Classic English Suet Dumplings and Buttery Mash
Hearty beef braised in Guinness, served with light suet dumplings cooked in beef stock and smooth, buttery mashed potatoes.
Roast Beetroot
Slow roasted beetroot, onions, and garlic finished with a balsamic glaze and fresh thyme. Complements roast chicken perfectly.
Sea Bass with Slow Cooked Fennel and Tomatoes
Pan-fried sea bass served over a Mediterranean medley of slow-cooked fennel, tomatoes, wine, garlic, and herbs.
Chilli and Garlic Prawns with a Herb Salad
Marinated prawns griddled until colored, served with a fresh mixed herb salad and a ginger-infused balsamic dressing.
South Indian Fish Sandwich
Grilled plaice fillets marinated in spices, layered with a savory spiced crabmeat filling, served with fresh tomatoes and cress.
Spiced Venison with Pear Chutney and Sweet Spicy Parsnip Chips
Seared venison fillet glazed with honey and spices, served alongside a homemade pear chutney and honey-drizzled parsnip chips.
Blue Cheese and Pancetta Tray Loaf
A fabulous focaccia-style loaf topped with caramelised onions, crispy pancetta, rosemary, and melted blue cheese.
Venison with Blueberries
Pan-fried venison steaks served with a sweet and tangy blueberry, wine, and orange juice reduction sauce.
Spinach, Caramelised Garlic, Red Pepper and Potato Pithivier
A classic French savory pastry filled with colourful layers of seasoned potatoes, red peppers, spinach, and caramelised garlic.
Balsamic Tomato Chicken with Roast Potatoes
Pan-seared chicken breast roasted with cherry tomatoes, balsamic vinegar, and soy sauce, served alongside golden-brown roasted baby new potatoes.
Caramelised Balsamic Beetroot
Pan-fry cooked beetroot with balsamic vinegar and cumin seeds until reduced, caramelised, and sticky for a quick vegetarian side dish.
Figs and Prosciutto with Balsamic Dressing
Roasted figs stuffed with prosciutto, drizzled with balsamic vinegar and olive oil, served warm with crisp toast.
Grilled Broccoli with Chilli Soy Dressing
Blanched broccoli is chargrilled in a hot pan then drizzled with a spicy, savory soy and balsamic herb dressing.
Lamb Pencil Fillets with Kidneys and Balsamic Vinegar
Tender lamb pencil fillets and kidneys seared in butter and served with a rich balsamic, mint, and mustard sauce.
Tomatoes Stuffed with Salmon
A light appetizer of halved tomatoes stuffed with a creamy salmon mixture, served with parsley oil and bean salad.
Glazed Goats' Cheese and Beetroot with Welsh Herbs
Marinated goat cheese served with caramelized beetroot purée, roasted baby beets, wild herbs, and a vibrant beetroot dressing.
Roast Rump of Lamb with Pan-Fried Courgettes and a Borlotti Bean, Olive and Confit Tomato Broth
An Italian-inspired dish featuring tender lamb rump served over wilted courgettes with a flavorful bean and tomato broth.
Pistachio Crusted Rack of Lamb, Fig and Olive Tapenade with Orange Roasted Roots
Succulent lamb racks with a crunchy pistachio crust served alongside honey-orange roasted vegetables and a rich fig olive tapenade.
Onion Tarte Tatin with Goats' Cheese and Balsamic Glaze
Pan-fried onions layered with puff pastry, baked until golden, then topped with creamy goats' cheese and a balsamic reduction.
Fillet of Sea Bass with Ragoût of Spring Onion and Sauce Vierge
Pan-seared sea bass served with a potato, fennel, and pancetta ragoût, topped with a fresh, herby sauce vierge.
Sea Bream Baked in a Salt Crust with Roasted Fennel and Grapefruit
Sea bream fillets baked in a citrus-infused salt crust, served with pan-fried baby fennel and a bright grapefruit dressing.
Mediterranean Chicken Roulade with Mushroom Orzo and Rocket Salad
Chicken breasts stuffed with pancetta, basil, and Dolcelatte, served with creamy mushroom orzo and a fresh rocket salad.
Coriander Seared Tuna on Pickled Bean Sprouts
Seared coriander-crusted tuna served over pickled bean sprouts and a vibrant herb salad with turmeric oil and balsamic reduction.
Beef Stew with Light Herby Dumplings
A rich beef stew with parsnip, butternut squash, and fluffy dumplings baked in the oven until golden and tender.
Red Onion Tarte Tatin
A savory French-inspired tart featuring caramelized red onions with thyme, balsamic vinegar, and a cheesy wholemeal crust.
Warm Roquefort Cheesecake with Pears in Balsamic Vinaigrette
A savory vegetarian cheesecake with a crumbly Pecorino base, topped with Roquefort and served with sliced pears in vinaigrette.
Apple and Bacon Chutney
A quick chutney made by simmering fruit and spices into a syrup before stirring in crispy fried bacon pieces.
Grilled Lamb with Couscous and Yoghurt Dressing
Lamb neck fillets simmered in a red wine reduction, served over herbed couscous with green beans and fresh tzatziki.
Seared Sliced Beef Salad with Rocket and Horseradish Dressing
Seared beef fillet served on fresh salad leaves with a zesty horseradish dressing and sautéed cognac-flambéed mushrooms.
Trout Picnic Pie
A layered picnic pie filled with marinated trout, roasted sweet potatoes, peppers, rice, and asparagus, served with homemade saffron mayonnaise.
Sea Bass in a Coriander and Chilli Batter with Chips, Balsamic Samphire and Sauce Gribiche
Gourmet fish and chips featuring sea bass in spicy batter, served with buttery balsamic samphire and homemade sauce gribiche.
Beef Carpaccio with Chilli Dressing
Thinly sliced chilled rib-eye steak served with a spicy balsamic vinaigrette, fresh coriander, broad beans, and a squeeze of lime.
Beetroot Matchsticks with Garlic, Herbs and Balsamic Vinegar
Sautéed beetroot matchsticks cooked with garlic and balsamic vinegar, finished with a fresh herb blend of parsley, chervil, and coriander.
Chargrilled Rib-Eye Steak with Spicy Wedges and Balsamic Tomato
Pan-seared rib-eye steak served with oven-roasted spicy potato wedges and a balsamic-glazed roasted tomato half.
Green Bean, Red Pepper and Brazil Nut Salad
A fresh vegetarian salad featuring steamed green beans, sliced red peppers, and crunchy chopped Brazil nuts in a tangy vinaigrette.
Roasted Asparagus and Garlic with Herbs and Balsamic Vinegar
Asparagus spears are griddled with garlic, thyme, and chilli, then roasted and finished with fresh herbs and balsamic vinegar.
Roasted Chilli Balsamic Tomatoes
Cherry tomatoes roasted with balsamic vinegar, olive oil, and red chilli until softened and served as a savory side dish.
Spring Greens Salad with Chargrilled Baby Corn, Cherry Tomatoes and Balsamic and Thyme Dressing
A fresh vegetarian salad featuring chargrilled baby corn, crumbled feta, and spring greens tossed in a balsamic parsley dressing.
Stuffed Goats' Cheese Chicken with Pan-Roasted Balsamic Tomatoes
Flattened chicken breast stuffed with basil and goats' cheese, served with balsamic pan-roasted tomatoes and fresh chive garnish.
Walnut, Pear and Goats' Cheese Salad
A fresh vegetarian salad combining sweet pear, crunchy walnuts, and tangy goats' cheese tossed in a simple balsamic dressing.
Calamari Ripieni
Squid stuffed with a savory mixture of bread, pine nuts, and anchovies, baked until golden and served with radicchio salad.
Potato Gnocchi Filled with Mixed Mushrooms with a Butter, Sage and Balsamic Sauce
Handmade potato gnocchi stuffed with savory sautéed mushrooms, finished in a rich sage butter sauce with balsamic and parmesan.
Sea Bream with a Courgette Salad with Fresh Mint and Rocket
Succulent sea bream fillets baked in a rich tomato and olive sauce, served with a refreshing marinated courgette salad.
Tuscan-Style Marinated Chicken Breasts
Chicken poached in wine and vinegar, then marinated overnight with balsamic, rosemary, garlic, and chili for a flavorful finish.
Red Mullet with Ceps and Goats’ Cheese
Pan-fried fish fillets served with savory cabbage parcels filled with mushrooms, goat cheese, and toasted pumpkin seeds.
Chicken Nuggets with Easy BBQ Sauce
Crispy almond-crusted gluten-free chicken nuggets served with a simple, homemade tangy BBQ sauce. Healthy and easy to prepare.
Aubergine Gratin with Tomato Sauce and Salad
A comforting vegetarian dish featuring rolled aubergines with mozzarella, pine nuts, and sultanas, served with fresh tomato sauce and salad.
Baked Figs with Stilton
Warm figs stuffed with savory Stilton cheese, drizzled with oil and vinegar, then baked until bubbling and served with salad.
Beef Steak Burger with Truffle Mayonnaise, Tomato Chutney and Fries
An indulgent gourmet beef burger served with homemade truffle mayonnaise, caramelised tomato chutney, and crispy golden French fries.
Beef Stew with Dumplings
A rich beef stew with fluffy dumplings, baby onions, and root vegetables, slow-cooked to perfection for cold wintry evenings.
Breadcrumbed Pheasant Breast with Beetroot Purée and Marinated Beetroot
Breaded pheasant breasts served with a smooth, warm beetroot purée and chilled marinated beetroot herb salad.
Burrata Filled Tortellini with a Cherry Tomato Sauce
Handmade pasta filled with creamy burrata cheese, served with a fresh cherry tomato sauce, wilted spinach, and balsamic vinegar.
Cauliflower Soup with Stilton Choux
Rich, creamy cauliflower soup topped with deep-fried Stilton cheese beignets and a drizzle of balsamic vinegar and olive oil.
Chargrilled Smoked Salmon with Rocket and Parmesan
Quickly griddled smoked salmon served over a bed of dressed rocket leaves and topped with thin parmesan shavings.
Chargrilled T-Bone Steak with Tomato Chilli Chutney
Seared T-bone steaks served with a homemade sweet and spicy tomato chutney, grilled figs, and a fresh dressed salad.
Chargrilled Vegetables and Aragon Olives with Montenebro
Grilled goat's cheese served over a medley of chargrilled vegetables, olives, and pine nuts with a fresh pesto dressing.
Chicken Liver Parfait with Shallot Chutney and Melba Toast
An impressive dinner party recipe featuring smooth chicken liver parfait, sweet shallot chutney, and crisp homemade melba toast.
Chicken Liver Parfait with Spiced Apple Chutney and Melba Toast
Exquisite chicken liver parfait served with homemade spiced apple chutney and crispy, thin Melba toast triangles for a classic appetizer.
Cottage Pie with Peas
A comforting winter dish featuring tender beef mince in a rich red wine sauce topped with creamy mashed potatoes.
Creamy Onion Tart
A crisp puff pastry tart topped with caramelized balsamic onions and creamy Greek yoghurt, garnished with fresh thyme.
Creamy Salmon Pasta Bake
An economical pasta bake combining tinned salmon, mascarpone, and mozzarella, topped with crispy breadcrumbs and pine nuts.
Fig and Pancetta Tart with Dolcelatte
A savory puff pastry tart topped with fresh figs, creamy dolcelatte cheese, and salty pancetta, served with a spinach salad.
French Onion Soup with Cheese Croute, Red Onion Compôte and Shallot Rings
Rich French onion soup served with bubbly gruyère croûtes, sweet red onion compôte, and crispy deep-fried shallot rings.
French Onion Soup with Gruyère Toast
A luxurious French onion soup enriched with brandy and red wine, topped with melted Gruyère cheese on toasted bread slices.
Goats' Cheese Wrapped in Pancetta with Pear Chutney and Pan-Fried Pears
Pan-fried pancetta-wrapped goats' cheese served with a homemade pear chutney, buttery sautéed pears, and a fresh watercress salad.
Grilled Asparagus with Stilton Butter and Red Onion Chutney
Grilled asparagus spears served with a rich Stilton cheese butter and a sweet, homemade balsamic red onion chutney.
Grilled Sardines with Sauce Vierge, Pan-Fried Jersey Royals and Salad
Grilled butterflies sardines served with crispy pan-fried potatoes, a warm herb-infused sauce vierge, and a fresh dressed salad.
Hot Water Crust Game Pie
A traditional game terrine wrapped in hot water crust pastry, served with a sweet and tangy balsamic shallot chutney.
Lamb Burger with Mint Mayonnaise and Tomato Chutney in a Homemade Brioche Bun
Make juicy lamb burgers in homemade brioche buns topped with mint mayonnaise, tomato chutney, and served with skinny chips.
Pan-Fried Fillet of Beef with Prune and Potato Cake
Pan-fried beef fillets served with layered potato and prune cakes, wilted spinach, and a rich red wine vegetable sauce.
Pan-Roasted Chicken with Beetroot and Cauliflower with Horseradish Cream
Pan-roasted chicken served with balsamic-dressed beetroots and cauliflower tossed in a zesty, whipped horseradish cream sauce.
Pheasant au Vin with Crushed New Potatoes
Pan-seared pheasant breast in a red wine and balsamic reduction, served with cheesy Stilton-topped crushed rosemary potatoes.
Plum Chutney Served with Pan-fried Mozzarella Wrapped in Parma Ham
Pan-fried mozzarella wrapped in Parma ham served with a homemade sticky plum chutney and fresh dressed salad leaves.
Pork Paprika with Lemon Chutney
Pork fillet marinated in paprika and lemon, seared and oven-roasted, served with a homemade apple and tomato chutney.
Rib-Eye Steak with Deep Fried Onion Rings and Onion Butter
Succulent steaks served with homemade onion butter and crispy, giant deep-fried onion rings for a spectacular meal.
Roast Fig and Pancetta Tart with Dovedale Cheese
Savory puff pastry tarts topped with blue cheese, fresh figs, and pancetta, baked then finished with cream and fresh herbs.
Roast Grouse with Fondant Potatoes, Redcurrant and Bread Sauce, Game Chips and Wild Mushrooms
Succulent roasted grouse served with elegant fondant potatoes, crispy game chips, sautéed wild mushrooms, and two classic sauces.
Roasted Venison and Shallots with Mustard and Butternut Squash Mash and Port Sauce
Roasted venison loin served with creamy mustard butternut squash mash, roasted shallots, and a rich balsamic port wine reduction.
Saltimbocca
Pan-fried pork chop topped with caramelized shallots and melted mozzarella, served with a savory anchovy and basil herb dressing.
Sardines Baked in Feta Choux with Tomato Salad
Sardines encased in a feta choux crust, deep-fried until golden, served with a fresh tomato and rocket salad.
Stilton-Stuffed Mushrooms with Cranberry Relish
Bite-sized stuffed mushrooms with oozing Stilton centers, served with fresh herb salad and a tangy homemade cranberry relish.
Three Cheese Pizza with a Rocket and Parmesan Salad
Vegetarian pizzas topped with mozzarella, dolcelatte, and pecorino, served with a fresh rocket and parmesan salad.
Thyme Flavoured Chicken Breast with Wild Mushroom Sauce and Olive Oil Mash
Pan-fried chicken served with a rich red wine mushroom sauce, olive oil mashed potatoes, and chilli-infused sugar snap peas.
Tomato Chutney
A quick and easy tomato chutney made by sautéing shallots, tomatoes, and garlic before caramelising with vinegar and sugar.