Pork with apples is a classic combination and the addition of a stuffing crust keeps the chops succulent and tender.
The secret to great straccetti (literally, “little rags”) is using good olive oil, very thin slices of beef and just the right amount of salt and pepper.
This recipe from the spruce Eats for quick and easy barbequed mussels, even on a disposable one!
This devilled mackerel recipe from Rick Stein is simple, healthy and very tasty. These are grilled but can just as easily be be barbequed.
The Hairy Bikers’ traditional liver bacon makes a simple dinner packed full of flavour and bursting with vitamins and minerals
Confit is a traditional French cooking method in which duck legs are salted and cooked in fat, which preserved them in the days before refrigeration. The cured legs are cooked for a long time at a low temperature which results in extremely tender meat that falls easily off the bone.
This delicious duck dish is fancy enough to impress your friends while equally simple enough to serve up as a family supper. Made with classic French ingredients like Toulouse sausages, garlic, cannellini beans and fresh thyme, this dish is packed full of delicious flavours.
This rich and flavoursome steak and kidney pudding is full of juicy meat, swirled in a thick gravy sauce that will just melt in the mouth.
It’s been a long day and you want to make something that’s easy and needs very little washing up afterwards. What you need is a Spanish-style one-pan chicken bake made with juicy chorizo, chicken and vegetables.
When cooked fresh, turbot meat is subtly flavoured and sweet. (It also stores well and can be kept for a few days due to its mild flavour and high gelatine content.) Turbot can be filleted, then steamed or sautéed. But I like to make serving turbot into a family occasion and roast the fish whole to be shared at the table.
A collection of recipes from great British classics to Spanish tapas and beyond. You will find something for everyone, enjoy!
