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Basic Brown Chicken Stock
Roast bones and veggies, deglaze pan, simmer with water and bouquet garni for 2 hours. Strain, salt. Rich flavor.
Basic Fish Stock
Wash fish carcasses and heads, pack ingredients in a pot, cover with water, simmer 30 minutes, strain, and season with salt.
Basic Lamb or Mutton Stock
Simmer bones in water, skim scum, add vegetables and spices. Cook for 2 hours. Strain for a rich, flavorful stock.
Brown Lamb Stock
Roast bones, brown vegetables, deglaze with water, simmer with bouquet garni and peppercorns for 2.5 hours. Skim, strain, and enjoy.
Brown Turkey Carcass Stock
Roast bones and veggies, transfer to stock-pot, cover with water, boil, skim, simmer with bouquet garni for 2 hours. Strain, season.
Cuisine Minceur Chicken Stock
Boil crushed carcasses, garlic, and vegetables with wine until reduced. Add water, onion, bouquet garni, simmer 3 hours, strain.
Dried Mushroom Stock
Soak mushrooms, sauté onions, add veggies, lentils, herbs, mushroom liquid, and water. Boil, simmer 30 minutes, strain, season.
Game Stock
Brown game pieces, sweat vegetables, reduce red wine by half. Add water, boil, skim, and simmer with spices and herbs for 2.5 hours. Strain, season.
Giblet Chicken Stock
Sweat vegetables in oil, add giblets and water. Boil, skim, simmer with bouquet garni and peppercorns for 2 hours. Strain, season.
Goose or Duck Stock
Roast carcass and bones, add vegetables, cook further. Transfer to pot, deglaze with wine, add water, and simmer with herbs for 2 hours. Strain, season.
Ham Bone Stock
Simmer ham bone and ingredients in water for 3 hours. Skim if necessary. Strain the stock for a rich, savory base.
Indian Vegetable Broth/Akhni
Fry vegetables and spices in ghee, add water, boil, simmer 1-2 hours. Cool, strain, skim fat, and season.
Italian Beef Stock/Brodo
Simmer meat/bones in water, skim scum, add vegetables, tomato, and parsley. Simmer 3 hours, strain, reduce if needed.
Jellied Brown Beef Stock
Brown bones in oil, simmer with water, vegetables, and bouquet garni for 3 hours. Skim scum, strain, and cool.
Nage
Melt butter, sweat vegetables and garlic for 10 minutes. Add remaining ingredients and water, boil, then simmer for 20 minutes.
Nico Ladenis's Veal Stock
Roast veal bones with butter and honey. Fry vegetables, add bones, deglaze with water, boil, simmer 4.5 hours, strain, and reduce.
Oriental Vegetable Stock
Soak mushrooms, combine with veggies and water, boil, simmer 30 minutes. Add oil, sugar, soy sauce, reduce, and season.
Pork Stock
Simmer pork bones and hock with vegetables and spices for 3 hours. Skim, strain, reduce slightly, and season with salt.
Pressure-cooker Beef Stock
Boil bones in water, skim scum, add vegetables and spices. Pressure cook for 45 minutes. Reduce pressure, strain.
Pressure-cooker Chicken Stock
Sweat vegetables in butter, add chicken carcass and water. Cook under pressure 20 minutes. Strain, cool, season. Rich and quick.
Pressure-cooker Veal Stock
Boil bones in water, skim, add vegetables. Cook under pressure for 45 minutes. Cool, skim fat, add bouquet garni, boil, and reduce.
Quick Beef Stock
Simmer ingredients in water for 1 hour. Strain, add caramel for color. Optionally sauté onions for richer color.
Quick Veal Stock
Cover ingredients with water, simmer, skim, and cook in a low oven at 150°C for 1 hour. Strain.
Quick Vegetable Stock
Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Stuffed Lettuce Leaves
Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
Turkey Carcass Stock
Boil ingredients (except bouquet garni and salt), simmer 2 hours. Add bouquet garni, cook 1 more hour. Strain, season.
Spicy Asian Beef in Lettuce Cups
Lemongrass, ginger, and soy marinated beef served in lettuce leaves with glass noodles, carrot, and toasted sesame seeds.
Braised Ox Cheek, Pickled Walnuts, Smoked Anchovy, Glazed Carrots and Mash
Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.
Coq Au Vin with Parsley Mash
A classic French chicken dish in rich red wine sauce, served with a unique vibrant green chlorophyll-infused potato mash.
King Crab, Asparagus, Garlic and Hazelnuts
Fresh summer flavors combined with Japanese ingredients for an impressive king crab dinner party dish.
Lamb Cutlets Marinated with Spiced Dates and Sultanas
Indian-inspired marinated lamb cutlets served with a refreshing green chutney and crunchy kachumber salad.
Stuffed Pork Belly with Mixed Herbs and Garlic, Roast Potatoes, Ratatouille and Glazed Apples
Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
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.
Arbroath Smokie, Spinach, Sweet Potato and Baby Leek Salad with Lemon Dressing
A warm salad featuring caramelised sweet potatoes, tender baby leeks, and flaked Arbroath smokie with a zesty lemon dressing.
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.
Oriental-Style Soy, Chilli, Green Bean and Steak Broth
A flavorful broth with steak, green beans, and carrots, seasoned with ginger, honey, soy, and fresh chilli.
Pan-Fried Salmon with Tarragon and Cream Sauce
Pan-fry salmon until golden, then serve with a reduced cream and herb sauce alongside blanched asparagus and carrots.
Warm Green Bean, Pear, Brie and Carrot Salad
Blanch green beans, caramelize pear slices in butter and sugar, then toss with grated carrot, coriander, brie, and lemon dressing.
Warm Salad of Wild Salmon with a Herb and Lemon Dressing
Herb-crusted salmon pan-fried and served over grated carrots and blanched asparagus with a zesty herb dressing and toasted pine nuts.
Soft Chicken Wings Stuffed with Herbs, Potato Gnocchi, Broad Beans and Thyme
Herb-stuffed chicken wings served with handmade potato gnocchi, a rich chicken jus, and fresh broad beans with thyme.
Chicken with Rice (Arroz con Pollo)
A Spanish-inspired rice dish using leftover roast chicken, homemade stock, vegetables, and aromatic spices cooked in a lager sauce.
Chilli Con Carne
An incredibly easy party dish with an authentic Mexican touch using grated dark chocolate for a rich, deep flavor.
Lasagne
A classic layered pasta dish with rich beef ragu, creamy béchamel sauce, and plenty of Parmesan cheese baked until golden.
Roasted Breast and Confit Leg of Spiced Anjou Squab
Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
Crispy Chilli Beef
Thinly sliced beef batons marinated, battered, and deep-fried until crispy, سپس tossed in a reduced sweet and spicy sauce.
Chicken in White Wine Sauce
Poached chicken served in a creamy white wine and egg yolk sauce, accompanied by smooth mashed potato and fresh parsley.
Salad of Sea Trout with Laverbread
Seared sea trout served over tender artichokes and crispy golden laverbread and oatmeal cakes with a hazelnut finish.
Turkey Braised in Red Wine
A gorgeous turkey casserole braised in red wine with pancetta and mushrooms. Perfect for a hearty winter supper.
Turkey, Leek and Ham Pie
A comforting pie using leftover turkey and ham simmered in a cream sauce and topped with golden puff pastry.
Lime and Chipotle Black Bean Tacos
Zesty black bean wraps with fresh tomato salsa, guacamole, and a homemade sweet chilli sauce topped with fried eggs.
Prawn and Mint Finger Rolls, Thai-Style Beef Salad and Chilli Jam
A delicate Thai surf and turf featuring handmade chilli jam, fresh prawn spring rolls, and a zesty seared beef salad.
Ox Tongue and Tripe
A sophisticated dish featuring slow-cooked ox tongue and tripe, served with green vegetable vinaigrette and creamy oyster mayonnaise.
Braised Beef
Seasoned beef browned and slow-cooked in a red wine and mirepoix reduction, served with glazed vegetables and savory sauce.
Chicken and Mushroom Casserole
A comforting autumnal casserole featuring golden-brown chicken thighs and mushrooms simmered in a white wine and chicken stock sauce.
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.
Antony's 'Mainstay' Mince
A versatile, slow-cooked meat base flavored with bacon, chicken livers, red wine, and herbs for various classic dishes.
Beef Bourguignon
A rich, slow-cooked French beef stew marinated overnight in burgundy wine, simmered with bacon, shallots, and mushrooms until tender.
Butternut Squash Soup with Parsley Purée
An autumnal roasted butternut squash soup rich with Parmesan and a fresh parsley purée, served with crusty bread.
Cheesy Vegetable Bake
A layered vegetable gratin featuring carrots, swede, parsnips, and potatoes baked in a creamy, cheesy custard with breadcrumbs.
Homemade Chicken Stock
A traditional homemade chicken stock made by simmering a chicken carcass with aromatic vegetables and herbs for several hours.
Lamb Shank with Garlic, Rosemary and Flageolet Beans
Slow-cooked lamb shanks infused with rosemary and anchovies, served in a rich wine sauce with flageolet beans and gremolata.
Pork and Black Bean Stir Fry
A quick and flavorful stir fry featuring tender pork fillet, crisp vegetables, and a savory black bean sauce.
Pot Roast Chicken
A hearty one-pot chicken meal with bacon, root vegetables, and potatoes simmered in a rich tomato and herb broth.
Pot Roasted Pheasant with Cider and Calvados
Pot-roasting moist pheasant in a creamy cider and Calvados sauce, served with baked apples and crispy pancetta over kale.
Root Vegetable Gratin
A delicious layered root vegetable gratin with Emmental cheese, cream, and a crunchy breadcrumb topping, baked until golden.
Sausages with Wild Mushrooms and Lentils
Hearty beef sausages and Puy lentils simmered with pancetta, aromatics, and wild mushrooms for a rich, comforting meal.
Lamb Rump with Spiced Chickpea Stew
Marinated roast lamb served over a fragrant vegetable and chickpea stew with Indian spices, potatoes, turnips, and carrots.
Lighter Lamb Hotpot
Tender lamb and vegetables cooked in a rich broth, topped with crisp layered potatoes and baked until golden brown.
Braised Moorish-Style Pigs' Cheeks with Picada and Garlic-Cumin Potatoes
Slow-cooked pork cheeks braised in sherry and stock, served with cumin-infused mashed potatoes and a fresh almond picada paste.
Vietnamese Grilled Chicken Wings
Chicken wings marinated in lemongrass, grilled to perfection, and glazed with a sweet and spicy oyster honey sauce.
'Mr Carrot' on Creamed Carrot
Boil chopped carrots, simmer with butter, cream, and wine, then top with a whole upright boiled carrot.
Baked Goats' Cheese with Gazpacho Sauce and Coleslaw Salad
Roasted goats' cheese served over fresh vegetable coleslaw and sliced tomatoes with a homemade zesty gazpacho sauce.
Carrot and Apple Salad
A fresh vegetarian salad featuring julienned apple, carrot, and leek tossed in a simple vinaigrette and topped with cheddar.
Carrot and Coriander Soup
A smooth, vegetarian soup made by sautéing carrots, onions, and garlic, simmered in stock and finished with double cream.
Carrot and Potato Rosti with Beef in Red Wine Sauce
Crispy pan-fried vegetable rosti served with sliced rump steak in a savory garlic, herb, and red wine reduction sauce.
Carrot, Horseradish and Cheese Salad
A fresh vegetarian salad featuring grated carrots, spicy horseradish, and spinach tossed in a mustard vinaigrette and topped with cheddar.
Carrot, Leek and Ginger Soup
A simple vegetarian soup featuring sautéed leeks, carrots, and warm ginger, blended smooth and served over crisp apple pieces.
Crusted Lamb Steak on Carrot Purée
Pan-seared lamb steak topped with a cheesy breadcrumb crust, served over a smooth, buttery carrot purée.
Grilled Lemongrass Beef
Thinly sliced beef fillet marinated in lemongrass, garlic, and chili, then griddled and served with a zesty dipping sauce.
Marinated Beef with Honey, Soy and Sesame with Coleslaw
Stir-fried marinated rump steak served over a fresh vegetable coleslaw with a herb butter sauce.
Paillard of Beef with Carrot and Potato Rösti with Carrot Sauce
Pan-fried beef fillet served with a crispy carrot and potato rösti and a creamy, strained vegetable-infused sauce.
Rack of Venison with Sage and Caramelised Endive
Roasted venison rack served with buttery braised endives and a rich red wine and sage reduction sauce.
Rack of Venison with Sage
A seasonal roast dinner featuring venison, swede fondants, and pickled green cabbage served with a red wine reduction.
Red Pepper and Onion Casserole with Garlic and Coriander Mushrooms
A hearty vegetarian casserole featuring layered peppers, onions, and roast potatoes served alongside sautéed garlic and coriander mushrooms.
Roast Breast of Turkey with Mincemeat and Cinnamon Apple
Roasted turkey breast stuffed with sweet mincemeat, served with cinnamon-baked apples and a rich herb-infused pan sauce.
Sausage, Potato and Carrot Rösti with a Fried Egg
A hearty dish featuring a flavorful sausage bake atop a crispy carrot and potato rösti, finished with a fried egg.
Spicy Pork Koftas with Sweet Potato and Carrot Mash
Spiced pork skewers oven-baked and served over a creamy mashed blend of sweet potato and carrots.
Twice-Cooked Braised Horseradish Rib-Eye Steaks with Crispy Onions
Slow-cooked beef steaks in a red wine and horseradish sauce, served with crispy paprika onions and buttered new potatoes.
Braised Beef Cheeks and Parsley Salad
Tender beef cheeks braised overnight in beer and stock, served with a fresh lemon and parsley salad.
Braised Chicken Wings and Seared Scallops with Hazelnuts
Moist chicken wings topped with seared scallops and a hazelnut-infused vegetable stock for a sophisticated dinner party dish.
Braised Pork Cheeks with Ginger Carrots and Jersey Royal Potatoes
Tender braised pork cheeks served with honey-ginger glazed carrots and buttery Jersey Royal potatoes.
Braised Sweetcorn and Wood Pigeon
An autumnal sweetcorn soup featuring roasted corn kernels and pan-seared wood pigeon crowns finished with smoked bacon and vegetables.
Lamb Stew with Rosemary Dumplings
Economical lamb neck stew slow-cooked with root vegetables and wine, topped with fresh rosemary suet dumplings.
Pan-Fried Salmon with Curried Mussels
Crispy skin salmon served over a creamy, curried mussel sauce with diced vegetables and fresh chives.
Roast Loin and Braised Shoulder of Salt Marsh Lamb with Caper Jus
Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.
Wild Sea Trout with Fresh Peas and Horseradish
Pan-fried sea trout served with blanched peas, carrots, and bacon in a rich buttery horseradish sauce.
Cherry Pork with Spicy Bacon Broccoli and Sweet Potato Brown Rice
Slow cooked juicy pork belly served with spicy broccoli, sweet potato rice, and a zesty cranberry orange sauce.
Chicken and Vegetable Spring Rolls
Crispy fried spring rolls filled with seasoned chicken, mushrooms, and fresh vegetables, served hot with a sweet and spicy sauce.
Egg Fried Rice with Tomatoes
A classic, fast Chinese vegetarian dish utilizing cold rice, scrambled eggs, broccoli, carrots, and tomatoes stir-fried in a wok.
Mu Shu Chicken
A vibrant chicken, mushroom, and egg stir-fry flavored with ginger and garlic, served in fresh, crisp iceberg lettuce cups.