Main Courses

Main Courses

  • tripe and onions

    Tripe and onions are one of those recipes that haven’t been popular for many years. It has had a bad press but is experiencing a resurgence among foodies as it is low in calories and high in protein.

  • lamb shoulder

    An overnight marinade before cooking and a slow roast gives you pull apart, melt in the mouth lamb guaranteed to please the family.

  • haggis needs and tatties

    Burns night in Scotland would not be complete without a plate of haggis neeps and tatties and a side of whiskey sauce.

  • stargazey pie

    This traditional Cornish dish is so named because the fish heads poke through the pastry crust and appear to be gazing at the stars. But don’t worry, you don’t eat the heads.

  • cod en papillote

    Cod en papillote simply means “in parchment”. This is a really easy style of cooking fish especially if you are not confident with fish in the kitchen.

  • You can go down to any British high street and get fish and chips to takeaway. But cook this iconic British meal at home, complete with a side dish of mushy peas.

  • lentil stew

    🇪🇸 En Español: Lentejas A simple dish, found in every Spanish home, lentil stew is delicious, nutritious and a real warmer for those chilly evenings. Spanish Lentil Stew Lentil stew is delicious, nutritious and a real warmer for those chilly evenings. 2 tbsp extra virgin olive oil (30 ml)1/2 onion (finely diced)1/2 green bell pepper

  • spaghetti bolognese

    While bolognese sauce has a long tradition originating in Bologna, Italy many centuries ago, the combination of the sauce with spaghetti pasta to make spaghetti bolognese is more modern.

  • pollo pibil

    Pollo Pibil is a classic Mexican dish from the Yucatan peninsula. Chicken pieces are marinated in Achiote paste and sour orange juice then slow-cooked until tender.

  • fattah

    Fattah is usually eaten on the first day of the Islamic celebration of Eid al-Adha but will be found on dinner tables all year round.

  • fish pie

    I’ve tried many a fish pie recipe over the years and this one from Bryn Williams is, without doubt, the best.

  • coq au vin

    A classic coq au vin uses red wine specifically Burgundy, but different parts of France have their own versions including coq au Jaune (Jura), coq au Reisling (Alsace) and of course coq au Champagne.

  • parmesan chicken

    This parmesan chicken with a crispy panko breadcrumb crust served with sweet cherry tomatoes on green pesto is a quick and easy mid-week dinner.

  • pigs in mac and cheese

    This is a great way to use up any leftover pigs (in blankets) from Christmas dinner. I can say without a doubt that there is none leftover in our house, ever, period. My lot head straight for them bypassing everything else on the table.

  • pissaladière

    Pissaladière from Nice in the south of France. It looks like a pizza but in fact, it’s an onion tart with a lattice of anchovies dotted with black olives on top. It’s delicious served hot or cold.

  • chicken pepitoria

    A classic in Spanish cuisine, chicken pepitoria, or more accurately hen (gallina), in an almond, saffron and egg yolk sauce, can be found all over the country.

  • somerset chicken

    Somerset chicken from the Hairy Bikers is fruity and creamy with apples, mushrooms and a lovely mustard and cider stock.

  • christmas dinner traybake

    Maybe you only have a small kitchen or a studio and space is limited? Look no further, with this traybake you can have the taste and smells of Christmas dinner using just one baking tray.

  • chicken parmo

    Here’s an easy, homemade chicken parmo recipe that’s a Teesside classic. Put tomato sauce on the bottom to keep the chicken nice and juicy.

  • mac and cheese

    Mac and cheese or macaroni cheese to us Brits is one of those foods that just makes you feel good.