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Austrian Bread Dumplings/Knockerl
Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.
Basic Beef Stock
Boil bones and beef in water, skim scum, add vegetables and spices. Simmer gently for 4-5 hours. Strain.
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.
Garlic Stock
Simmer garlic and bouquet garni in 2 liters of water for 2 hours. Strain, season. Rich and aromatic.
Ham Bone Stock
Simmer ham bone and ingredients in water for 3 hours. Skim if necessary. Strain the stock for a rich, savory base.
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.
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 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 Vegetable Stock
Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Turkey Giblet Stock
Sweat onion in oil, add celery and giblets. Boil with water, bouquet garni, garlic, and peppercorns. Simmer 90 minutes. Strain, season.
Vegetable Peelings Stock
Combine ingredients, cover with 2.3L water, boil, and simmer for 1 hour. Strain for a flavorful, waste-free stock.
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.
Baked Sea Bass, Parsley Mayonnaise and Walnut Truffle Pesto
Roasted sea bass slices served with vibrant parsley mayonnaise, rich walnut truffle pesto, and crisp red endive leaves.
Braised Short Rib and Onion Cottage Pie with Bone Marrow
Richly braised beef short ribs topped with sautéed onions, creamy mashed potato, and marrow bones for a luxurious cottage pie.
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.
Hazelnut Gnocchi with Girolles, Crisp Fried Duck Eggs and Parmesan
Handmade hazelnut potato gnocchi served with sautéed girolle mushrooms, rich butter sauce, and crispy fried duck eggs.
Roast Grouse with Blackberries and Salt-Baked Celeriac
An autumnal pot-roast featuring juicy blackberries, smoked bacon-wrapped grouse, and a novel salt-baked celeriac mash.
Torbay Sole, Mussels, Leeks, Samphire and Monk’s Beard
Succulent sole paupiettes poached with mussels, samphire, and leeks, finished with a creamy monk’s beard sauce and charred leek oil.
Bruschetta with Tomatoes and Rosemary
Roasted cherry tomatoes with rosemary, thyme, and garlic served on toasted ciabatta bread for a simple Mediterranean appetizer.
Calypso Pepperpot Chicken with Rice and Peas
Grilled spicy chicken breasts served with mango purée and fragrant coconut-infused rice and kidney beans.
Jerk Chicken with Rice, Peas and Fried Plantain
Spicy roasted jerk chicken served with coconut rice and kidney beans, sweet fried plantain, and a fresh pineapple salsa.
Jerk Pork Belly with Fresh Pea and Potato Mash-Up
Spicy Caribbean pork belly braised in cider and stock, served with a crushed new potato and fresh pea mash.
Mustard and Thyme Crusted Rib-Eye of Beef
Flavorful rib-eye beef marinated in red wine and spices, crusted with mustard and peppercorns, served with homemade horseradish cream.
Watercress Salad with Sweet Tomatoes
Sauté onions and tomatoes with sugar and wine, then toss with fresh watercress and top with crumbled blue cheese.
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.
Roast Chicken Breast on a Crisp Potato Cake
Flattened chicken breast pan-fried then roasted over parboiled potato slices with thyme, garlic, onion, and white wine.
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.
Tomato and Anchovy Panzanella
Roasted baby plum tomatoes and thyme served over toasted bread, topped with anchovy fillets and fresh basil leaves.
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.
West Indian Spiced Tiger Prawn, Crab and Chunky Fish Stew with Sweet Potato Dumplings
A flavorful Caribbean-inspired seafood stew featuring marinated fish, prawns, and crab served with handmade roasted sweet potato dumplings.
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.
Daube of Beef with Greens and Colcannon Mash
Slow-cooked beef braised in red wine and stock, served with a traditional Irish spring green and onion potato mash.
Twice-Stuffed Chicken
A whole roasted chicken stuffed with pancetta, ham, and bread, served with creamed sweetcorn and herbed potatoes.
John Dory, Mousseron Mushrooms, Broad Beans and Wild Strawberries
Pan-fried John Dory fillets with breadcrumb crust served alongside blanched broad beans, mushrooms, and a unique wild strawberry dressing.
Sea Bass with Shellfish and Wild Mushroom Broth
Pan-seared sea bass served in a rich reduction of mushroom and shellfish stocks with wild mushrooms and fregola pasta.
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.
Beef and Ale Stew
A hearty, slow-cooked beef stew with root vegetables, plum tomatoes, and pale ale, perfect with bread or mash.
Chicken with Chorizo, Peppers and Sage with Spiced Aubergine
Chicken roasted with chorizo and peppers served alongside a rich, spiced aubergine and tomato mixture.
Chicken with Spicy Rice
Roast spiced chicken and vegetables served over fragrant rice made with homemade chicken stock, raisins, and citrus.
Homemade Ricotta with Broad Bean Salad
Easy homemade ricotta cheese served with a seasonal salad of blanched peas, broad beans, asparagus, and a citrus dressing.
Leek and Potato Soup with Poached Oysters
A refined chilled leek and potato soup garnished with poached rock oysters and tender chicken oyster morsels.
Roasted Duck Breast with Red Cabbage and Homemade Mustard Fruits
Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
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 Curry
A quick and tangy turkey curry using tamarind and coconut milk, finished with fresh spinach, coriander, and almonds.
Turkey, Leek and Ham Pie
A comforting pie using leftover turkey and ham simmered in a cream sauce and topped with golden puff pastry.
Whole Baked Sea Bream with a Spinach, New Potato and Parsley Salad
Flavorful baked sea bream stuffed with aromatics, served alongside a warm potato and baby spinach salad with mustard dressing.
Tamarind and Miso Onglet Steak with Besan Chips
Marinated onglet steak served with spiced chickpea flour chips and a zesty watercress salad for a flavorful Asian-inspired meal.
Parmesan Polenta Crostini with Caramelised Onions
Crispy polenta rounds topped with slow-cooked balsamic onions and melted Taleggio cheese, finished with fresh thyme sprigs.
Turkey Meatballs with Spaghetti and Tomato Sauce
Low-fat turkey meatballs and homemade tomato sauce served over spaghetti, finished with fresh herbs and optional spices.
Chilled Soup of Carrots, Pink Grapefruit, Green Olives and Hazelnuts
A unique chilled carrot soup garnished with fresh grapefruit, olives, toasted hazelnuts, and aromatic hazelnut oil.
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.
Antony's 'Mainstay' Mince
A versatile, slow-cooked meat base flavored with bacon, chicken livers, red wine, and herbs for various classic dishes.
Baked Herby Tomatoes
Ripe tomatoes filled with a savory blend of garlic, anchovies, herbs, and breadcrumbs, then baked until golden and bubbling.
Baked Onion Soup with Gruyère Cheese and Madeira
A rich vegetable soup featuring caramelized onions topped with cheesy toast and a decadent cream and Madeira liaison.
Beef Bourguignon
A rich, slow-cooked French beef stew marinated overnight in burgundy wine, simmered with bacon, shallots, and mushrooms until tender.
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.
Butternut Squash Soup with Parsley Purée
An autumnal roasted butternut squash soup rich with Parmesan and a fresh parsley purée, served with crusty bread.
Corn Pudding
A savory baked corn custard with sautéed vegetables, herbs, and melted cheeses, perfect as a vegetarian side dish.
Crab and Asparagus Fettuccine
A fresh seafood pasta dish featuring crab meat, tender asparagus, and a nutty lemon butter sauce with fresh herbs.
Cream Roasted Swede Soup
A creamy, comforting swede soup made by roasting vegetables for depth and blending with fresh cream and thyme.
Faggots with Onion Gravy
Traditional British meatballs made from minced pork belly, liver, and heart, served in a rich red wine onion gravy.
Fruity Beef Casserole with Parsley Dumplings
A slow-cooked beef stew featuring dried fruits, chestnuts, and red wine, topped with homemade herbed dumplings.
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.
Mixed Grill Toad-In-The-Hole With Onion Gravy
A hearty Yorkshire-style batter filled with lamb, sausages, bacon, and mushrooms, served with a rich red wine onion gravy.
Moussaka
Indulge in a Greek-style moussaka made with aubergines and lamb, packed with herbs and topped with two types of cheese.
Paella
An authentic Spanish seafood and chicken paella featuring chorizo, calasparra rice, saffron, and fresh mediterranean seafood for a hearty meal.
Pan-Fried Wild Salmon with Spiced Shellfish Butter
Pan-fried wild salmon served with a rich Café de Paris butter, steamed potatoes, and a medley of warm shellfish.
Portuguese Pork with Clams
A traditional Portuguese stew featuring tender pork shoulder, spicy chorizo, and fresh clams simmered in a rich tomato and wine sauce.
Pot Roast Chicken
A hearty one-pot chicken meal with bacon, root vegetables, and potatoes simmered in a rich tomato and herb broth.
Potato, Parsnip and Stilton Soup
Sauté vegetables with thyme, simmer in stock until tender, blend with Stilton and yogurt, then finish with a splash milk.
Pressure-Cooker Risotto with Leeks, Sun-Dried Tomatoes and Mascarpone
A creamy risotto made quickly in a pressure cooker with leeks, sun-dried tomatoes, mascarpone, and parmesan cheese.
Quick Chicken Liver Pâté
An easy, stunning pâté perfect for dinner parties. Chicken livers are sautéed with shallots, garlic, and brandy then blended smooth.
Roast Beetroot
Slow roasted beetroot, onions, and garlic finished with a balsamic glaze and fresh thyme. Complements roast chicken perfectly.
Roast Vegetable Soup
Roast seasoned vegetables with garlic and thyme, then blend until smooth, adding water as needed to reach desired consistency.
Roasted Beetroot and Carrots with Goats' Cheese
Roasted beetroot and carrots tossed with fresh salad leaves, thyme, and creamy goats' cheese in a warm sherry vinegar dressing.
Salt-Baked Sea Bass with Sorrel Hollandaise
Whole sea bass baked in a fragrant herb and lemon salt crust, served with a velvety sorrel-infused hollandaise sauce.
Sausages with Wild Mushrooms and Lentils
Hearty beef sausages and Puy lentils simmered with pancetta, aromatics, and wild mushrooms for a rich, comforting meal.
Shepherd's Pie
A comforting wintry supper featuring seasoned minced lamb topped with creamy mashed potatoes and baked until golden-brown.
Slow-Cooked Hereford Oxtail with Stout, Prunes and Horseradish Mash
Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
Smoked Haddock and Potato Hash
A comforting smoked haddock and potato hash topped with perfectly soft poached eggs and finished with parmesan and Greek yoghurt.
Sole Wrapped in Parma Ham with Roasted Tomatoes
Pan-fried Dover sole fillets wrapped in salty Parma ham, served alongside herb-roasted tomatoes and garlic.
Steak and Kidney Pudding
A traditional steamed suet pudding filled with tender chuck steak, ox kidney, and savory beef stock.
Stilton and Thyme Stuffed Figs
Fresh figs stuffed with Stilton cheese and thyme, wrapped in puff pastry and baked until golden and melted.
Stuffed Cabbage Leaves
Blanched Savoy cabbage leaves stuffed with a mixture of bacon, blue cheese, mascarpone, and pine nuts, then pan-fried until golden.
Toad In The Hole
A classic comfort dish featuring sausages baked in a golden, risen batter made with eggs, milk, and fresh thyme.
Loin of Pork with Braised Artichokes and Courgettes
Thinly bashed pork loin layered with pan-fried artichokes, courgettes, lemon zest, and fresh thyme for a light, flavorful meal.
Scallop, Samphire, Pickled Dulse and Clam Broth
A wonderful seafood recipe capturing flavors of the sea with seared scallops, clams, samphire, and homemade pickled dulse seaweed broth.
Tandoori Spiced Pork Chops with Savoy Cabbage Poriyal and Apple and Porcini Salad
Marinated tandoori pork chops served with sautéed turmeric cabbage and a warm apple and porcini mushroom salad.
Tomato Sauce
A classic French tomato sauce made with pork, aromatics, and flour-style roux, slow-baked and then strained for smoothness.
Stuffed Marrow
Marrow stuffed with a savory beef mince sauce, enriched with eggs and cheese, then baked until golden and bubbling.
Lighter Lamb Hotpot
Tender lamb and vegetables cooked in a rich broth, topped with crisp layered potatoes and baked until golden brown.
Ras-El-Hanout Baked Chicken
A flavorful chicken traybake using root vegetables and aromatic spices for a healthy, lower-carbohydrate meal.