pick by restrictions see all ingredients Guardian Pantry

Recipes containing olive oil

• Baked figs
  ripe figs, Thyme branches and Olive oil
• Braised spinach
  spinach, olive oil and black pepper
• Giorgio Locatelli's shallot vinaigrette (Condimento allo scalogno)
  banana shallots, freshly ground black pepper, red wine vinegar and extra virgin olive oil
• Beans and pesto
  medium potatoes, favourite beans, butter and olive oil
• Baked peppers with a summer sauce
  large peppers, olive oil, oregano leaves, mint leaves, garlic and extra-virgin olive oil
• Fennel, pea and mint salad
  fennel bulbs, peas, mint leaves, Salt and Extra virgin olive oil
• Buttered beetroot
  beetroot, butter, balsamic vinegar, allspice and Olive oil
• Grilled lamb cutlets with potatoes
  olive oil, pepper, onion, olive oil, waxy potatoes, pepper and chicken stock
• Pork chops with juniper
  juniper berries, butter, olive oil, pepper, white wine and Peaches
• Spaghetti with lemon, parsley, garlic and chilli
  large unwaxed lemons, flat-leaf parsley, spaghetti, olive oil, garlic and red chilli flakes
• Christmas bubble and squeak
  onion, olive oil, cooked veg, smoked paprika, cumin seeds and egg
• Cheesy tomato toast
  garlic, extra-virgin olive oil, tomato passata, pepper, fist-sized ball mozzarella and basil leaves
• Basic recipe
  Semolina, semolina, Eggs, Olive oil, 00 flour, semolina flour, salt and large eggs
• Sardines with garlic and chilli
  freshest sardines, extra virgin olive oil, garlic, flat-leaf parsley, freshly ground black pepper and lemon
• Artichoke and rosemary tortilla
  new potatoes, olive oil, rosemary, onion, parsley leaves and eggs
• Panade (V)
  olive oil, medium or 3 large onions, garlic, freshly ground black, small green cabbage, gruyère and hot vegetable stock
• New potato and rosemary focaccia
  strong white bread flour, fast-action dried yeast, caster sugar, salt, rosemary, olive oil and new potatoes
• Lamb with rose and almonds
  lamb neck fillets, freshly ground black pepper, olive oil, petals from pink roses, blanched almonds, ground coriander, garlic and olive oil
• Pasta with tomatoes and chilli
  dried pasta, tinned whole plum tomatoes, olive oil, garlic, red chilli, caster sugar and pepper
• Broad beans with gorgonzola
  young broad beans, olive oil, water, mint, Gorgonzola, natural yoghurt and mint leaves
• The savoury assemblage : Rhubarb on rye with watercress, radishes and goat’s curd
  watercress, rye bread, goat’s curd, rhubarb, radishes, black pepper and Olive oil
• Carrot and beetroot salad
  carrots, beetroot, orange, honey, garlic, olive oil and fresh coriander
• Braised beans and peas with mint
  broad beans, peas, olive oil, onion, garlic, ground cumin and chopped mint
• Pasta with tomato sauce and bacon
  pasta, extra-virgin olive oil, streaky bacon, extra-virgin olive oil, garlic, whole plum tomatoes, bay leaf and freshly ground black
• The antipasti : Piedmont roasted peppers (pictured above)
  Olive oil, red peppers, black pepper, garlic, cherry tomatoes, thyme leaves, anchovies and Extra virgin olive oil
• Pumpkin frittata with gorgonzola
  Olive oil, small onion, roasted pumpkin, parsley leaves, freshly ground black pepper, eggs and gorgonzola
• Sam Harris's heritage tomatoes and anchovy salad
  mixed heritage tomatoes, red wine vinegar, olive oil, anchovy fillets, cold water, lemon juice and peashoots
• Rouille
  piquillo pepper, red chillies, garlic, olive oil, black pepper, Toasted bread, small baguette, Olive oil and garlic
• Sea bas s with braised courgettes
  olive oil, garlic, courgettes, basil leaves, white pepper, sea bass fillets, lemon and lemon
• Bak ed turbot
  turbot, Bay leaves, Olive oil, lemon, butter, Salt and tarragon
• Quail with caramelised onions and brandy
  quails, olive oil, onions, pepper, brandy, firm white bread and Whole bream baked
• Creamed parsnip
  parsnips, milk, garlic, lemon, ground almonds, olive oil and black pepper
• Broad bean puree
  dried, garlic, extra virgin olive oil, black pepper, padrón peppers, olive oil, chard, olive oil, garlic and dried chilli flakes
• Bean and sugar snap salad
  french beans, sugar snap peas, fennel, extra virgin olive oil, lemon, garlic and black pepper
• The tenderest chicken with green salad and garlic potatoes
  buttermilk, garlic, dijon mustard, soy sauce, large chickens, butter and olive oil
• Zucchini with torn burrata, preserved lemon and pickled chilli
  small zucchini, burrata, chives, mint leaves, preserved lemon, extra virgin olive oil and black pepper
• The Mexican bird : Chipotle roast chicken
  whole chicken, chipotle chillies, lime, fish sauce, maple syrup, olive oil and garlic
• Scallops sauté Provençal
  ripe tomatoes, olive oil, pepper, medium scallops, butter, garlic and flat-leaf parsley
• Pasta with tomato, anchovy and rosemary sauce
  olive oil, butter, anchovies, rosemary, peeled plum tomatoes, parmesan, cream and pasta
• Radicchio salad with manchego vinaigrette
  radicchio, balsamic vinegar, sherry vinegar, red onion, honey, olive oil, manchego and Salt
• Classic tomato spaghetti
  garlic, dried spaghetti, fresh red chilli, olive oil, fresh basil, chopped tomatoes, freshly ground black pepper and parmesan cheese
• Braised Baby Artichokes
  baby artichokes, lemon, butter, olive oil, fresh sage, garlic, white wine and pepper
• Fennel, radish and watercress salad
  fennel bulb, radishes, watercress, feta, red wine vinegar, olive oil, chopped chives and sumac
• Cumin, chilli and coriander-spiked beef with beets and buttermilk dressing
  fore bone rib of beef, dijon mustard, horseradish sauce, fresh thyme, fresh breadcrumbs, Olive oil, fresh horseradish and black pepper
• Grilled beef tomatoes with chilli, garlic and ginger
  olive oil, long red chillies, garlic, fresh ginger, coriander stalks, beef tomatoes, black pepper and black mustard seeds
• Bread and tomato gratin
  extra-virgin olive oil, small onion, garlic, plum tomatoes, freshly ground black pepper, bay leaf, mozzarella and Freshly grated parmesan
• Wet polenta with kale
  water, polenta, butter, grated parmesan, black kale, olive oil, garlic and black pepper
• Buffalo mozzarella with fennel, caper and tarragon dressing
  celery, fennel bulb, salted capers, fennel seeds, chopped tarragon, lemon, olive oil and buffalo mozzarella
• Chicory with spicy crab and almonds
  small heads chicory, cooked white crab meat, finely chopped red chilli, finely chopped fresh ginger, chopped basil leaves, chopped salted almonds, lime and Olive oil
• Chorizo, apple and cider tapas
  Ingredients, olive oil, garlic, fresh chorizo, smoked paprika, Braeburn apples, bay leaves and dry cider
• Baked mushrooms and eggs
  olive oil, butter, shallots, wild mushrooms, tarragon, creme fraiche, eggs and pepper
• Peach and Parma ham
  olive oil, white-wine vinegar, freshly ground black pepper, runner beans, ripe peaches, basil, gorgonzola and prosciutto crudo
• Remember deep-fried camembert with redcurrant sauce?
  San Marzano tomatoes, garlic, basil, Olive oil, Sea salt, plain flour, egg and panko breadcrumbs
• Smoked salmon with celeriac
  hot horseradish relish, chives, olive oil, creme fraiche, capers, smoked salmon slices, rye crackers and celeriac
• Herby potato salad
  waxy potatoes, extra virgin olive oil, cider vinegar, large shallot, tarragon, Dijon mustard, crème fraîche and black pepper
• Spiced watercress and yoghurt soup
  olive oil, medium onions, black pepper, garlic, vegetable or light chicken stock, watercress, garam masala, plain yoghurt and Extra-virgin olive oil
• Grilled peaches with ginger sugar and mint
  peaches, lemon, Extra-virgin olive oil, mint, Ginger sugar, fresh ginger, granulated sugar and egg white
• Tomatoes with sumac onions and pine nuts
  large banana shallot, sumac, white-wine vinegar, black pepper, tomatoes, olive oil, basil leaves and pine nuts
• Penne with cime di rapa
  pepper, cime di rapa, dried penne, Olive oil, garlic, dried chilli, creme fraiche and Pecorino
• Spaghetti with clams (spaghetti alle vongole)
  fresh clams, cornmeal, spaghetti, extra virgin olive oil, garlic, small dried Italian peperoncini, black pepper and fresh flat-leaf parsley
• Jerusalem artichoke and kohlrabi salad
  jerusalem artichokes, kohlrabi, lemon, sprouts, watercress, olive oil, parsley and black pepper
• Grilled halloumi with beetroot
  beetroot, halloumi cheese, chopped chives, balsamic vinegar, olive oil, walnut oil, coriander seeds and warm sesame bread
• New potato salad
  spring onions, Olive oil, new potatoes, black pepper, salted butter, dill, garlic and raw fresh peas
• Locally caught wild sea bass with pea and mint soup
  wild sea bass, lemon grass, tiny tomatoes, petits pois, broad beans, white wine, olive oil, fresh dill and pepper
• Beef prego
  beef rump cap, crispy rolls, sorrel, chives, Extra-virgin olive oil, Sea salt, salted butter, ibérico ham, garlic and extra-virgin olive oil
• Duck liver toasts
  duck, pepper, olive oil, pancetta, large shallots, chopped thyme, dry sherry, butter and baguette
• Fergus Henderson : confit of rabbit leg in broth
  rabbit hind legs, black pepper, fresh thyme, shallots, small turnips, baby carrots, garlic, black pepper, free-range egg yolks and extra-virgin olive oil
• Mitch Tonks : roast red sea bream, artichokes, tomatoes and verdicchio
  Olive oil, garlic, white onion, small artichokes, very ripe tomatoes, dry white wine, pepper, red sea bream and lemons
• Celeriac and celery walnut gratin
  celeriac, celery, olive oil, creme fraiche, comte, parmesan, chives, walnuts and black pepper
• Chard with celery and carrots
  rainbow chard, onion, olive oil, carrots, celery, garlic, dried chilli flakes, white wine, Extra virgin olive oil and black pepper
• Apricot couscous salad
  hot vegetable stock, harissa paste, olive oil, parsley, onions, green cardamom pods, garlic, lemon juice and ripe apricots
• The showstopper : Rhubarb-stuffed porchetta
  olive oil, onion, thyme, honey, ginger, fresh breadcrumbs, rhubarb, freshly ground black pepper and pork belly
• Watermelon, green apple and lime salad
  medium watermelon, granny smith apples, limes, olive oil, lemongrass, mint leaves, coriander leaves, Flaked sea salt and black mustard seeds
• Courgette, pea and basil soup
  olive oil, garlic, courgettes, black pepper, vegetable stock, frozen peas, basil leaves, feta and lemon
• One-pot chicken with dates and caramelised lemon (pictured above)
  whole chicken, black pepper, olive oil, lemon, shallots, medjool dates, thyme, chilli flakes and Flaky salt
• Creamy sesame turmeric dip
  cream cheese, soured cream, tahini, water, black pepper, olive oil, white sesame seeds, ground turmeric and Flaky salt
• Broad bean salad with goat’s cheese
  broad beans, sweet peas, lettuce leaves, mint leaves, goat’s chevre, olive oil, small chilli, lemon and Salt
• Roast roots with ‘waste’ pesto
  carrots, beetroots, small butternut squash, whole black olives, baby capers, unwaxed lemon, garlic, hard, white cheese and Extra virgin olive oil
• Fresh tomato ‘no cook’ sauce
  tomatoes, good-quality virgin olive oil, flat-leaf parsley, basil leaves, fresh thyme, garlic, dried chilli flakes, Freshly ground pepper and dried pasta
• Giorgio Locatelli's green bean salad with roast red onion and Parmesan (Insalata di fagiolini, cipolle rosse e parmigiano)
  large red onions, red wine vinegar, sugar, extra virgin olive oil, freshly ground black pepper, fine green beans, freshly grated Parmesan cheese, shallot vinaigrette and chives
• The sophisticated supper: Sarde in saor (pictured above)
  extra virgin olive oil, garlic, large carrots, large white onions, celery, whole cloves, unsalted butter, fine salt and black pepper
• Buttered crab and mushrooms on toast
  wild mushrooms, Olive oil, samphire, white wine, white wine vinegar, butter, fresh crab meat, black pepper and soda bread
• The fish dish : Pan-fried cod’s cheeks with preserved lemon and capers
  Flavourless oil, cod’s cheeks, black pepper, preserved lemon, olive oil, unsalted butter, capers, lemon juice and flat-leaf parsley
• Tabbouleh – parsley and mint salad with burghul
  parsley, fresh mint, fine-ground burghul, pepper, olive oil, lemons, spring onions, Young Cos lettuce leaves and medium tomatoes
• Andalusian tomato soup (salmorejo)
  white sourdough bread, ripe tomatoes, pepper, garlic, sherry vinegar, extra-virgin olive oil, serrano ham, hard-boiled eggs, Fresh basil and Extra -virgin olive oil
• Grilled whole trout with herb butter
  trout, Extra-virgin olive oil, Salt, butter, shallot, garlic, lemon zest, lemon juice and capers
• Cavolo nero with chorizo and preserved lemon
  olive oil, cooking chorizo, garlic, sweet smoked paprika, cavolo nero, black pepper, small preserved lemon, lemon juice and soured cream
• Burnt courgette with anchovies and pine nuts
  courgettes, anchovy fillets, olive oil, Salt, garlic, baby courgettes, basil leaves, pine nuts and parmesan
• Bream with sprouting broccoli and anchovy
  Olive oil, sea bream, lemons, garlic, freshly ground black pepper, fresh thyme, fresh rosemary, sprouting broccoli and salted anchovies
• Mitch Tonks's mussels with peas and basil
  live mussels, white wine, olive oil, spring onions, garlic, ripe tomatoes, good jellied chicken stock, peas and basil leaves
• Fried saffron risotto cake
  butter, Olive oil, saffron, large onion, arborio rice, black pepper, white wine, hot chicken stock and grano padano
• Wilted spinach salad
  red onion, baguette, olive oil, kalamata olives, spinach, garlic, mint leaves, sherry vinegar and feta cheese
• French-ish peas
  green beans, sugar snap peas, mangetout, little gem lettuce, spring onions, stems mint, extra-virgin olive oil, salt and lemon
• Seared cured bass with tofu sauce raw peas, chillies and lemon
  sustainably farmed small bass, caster sugar, fine sea salt, small raw peas, lemon, extra virgin olive oil, red long chilli, very good quality soft tofu, low sodium Japanese soy sauce, Maldon salt and top quality olive oil
• Arroz negro
  cuttlefish, olive oil, garlic, shallot, tomatoes, red pepper, espresso cup, shellfish stock, cuttlefish ink and parsley
• Shallots with raisins and cider vinegar
  medium-sized shallots, olive oil, butter, garlic, thyme, cider vinegar, raisins, light muscovado sugar, banana shallots, olive oil, thyme and cheese
• Pickled fennel slaw with tinned sardines*
  fennel bulb, Salt, white-wine vinegar, caster sugar, fennel seeds, kohlrabi, shallot, sardines, Olive oil and Dried chilli flakes
• Pasta with fried cauliflower and red pepper pesto
  medium cauliflower, extra-virgin olive oil, garlic, black pepper, flaked almonds, red peppers, chilli flakes, short pasta tubes, flat-leaf parsley and oclockapron.com
• Open sandwich with asparagus and poached egg
  freshly baked dark rye bread, asparagus, chervil, lemon juice, olive oil, sea salt flakes, white vinegar, organic free-range eggs, black tahini and Nasturtium flowers
• Jane Grigson’s ratatouille à la Nicoise
  aubergines, courgettes, salt, tomatoes, onions, olive oil, garlic, pepper, coriander seeds and fresh basil
• The finishing touch: Mushroom and chestnut stuffing with lime pickle and cashew nuts
  dried mushrooms, fresh brown cap mushrooms, pointed red peppers, leeks, cox’s, butter, olive oil, mild lime pickle, whole peeled chestnuts and unsalted cashew nuts
• Pigs’ ears savoury cake
  butter, parmesan, eggs, flour, baking powder, flat-leaf parsley, olive oil, dijon mustard, pigs ears and Green salad leaves
• Mustardy green beans with anchovied walnuts
  raw shelled walnuts, olive oil, anchovy fillets, garlic, green beans, lemon, black pepper, wholegrain mustard, white-wine vinegar and finely chopped dill
• The summery soup : Minestrone with salsa verde and parmesan
  olive oil, red onion, celery, garlic, courgettes, cannellini beans, hot chicken stock, parmesan, salsa verde and black pepper
• The fish supper : Green goddess with trout and new potatoes
  anchovy fillets, dijon mustard, salsa verde, creme fraiche, lemon juice, new potatoes, butter, sea trout, olive oil and black pepper
• Ham and croquetas
  good quality Serrano ham, olive oil, unsalted butter, plain flour, full-fat milk, grated nutmeg, black pepper, eggs, breadcrumbs and oil
• Grilled halloumi with courgette, peach and burnt-butter almonds
  small courgettes, peaches, mint leaves, large lemon, extra-virgin olive oil, butter, freshly ground black pepper, skin-on almonds, paprika and halloumi
• Russell Norman's warm octopus salad
  medium octopus, onion, celery, parsley stalks, medium waxy potatoes, garlic, flat parsley leaves, chilli flakes, extra virgin olive oil and lemon juice
• Beef tagliata salad
  bavette, celery seeds, black pepper, lemon juice, olive oil, rocket, parmesan, radishes, celery and basil leaves
• Dutch cream chips and flathead tails
  Ingredients, dutch creams, Olive oil, flathead tails, cornflour, plain flour, rice flour, sea salt, soda water, lemon cheeks and Sea salt
• Herring Waldorf salad
  granny smith apples, toasted walnuts, celery, herring fillets, freshly ground black pepper, olive oil, white-wine vinegar, Dijon mustard, chopped dill and lemon zest
• Bruno Loubet's pea pancakes and poached eggs with balsamic syrup
  small frozen peas, cornflour, egg, pepper, butter, eggs, white wine vinegar, balsamic vinegar syrup, extra virgin olive oil, chopped chives and pea shoots
• Sea bass tartare with avocado, chilli, cucumber and coriander
  Equipment, sea bass fillet, limes, medium-sized red onion, cucumber, ripe avocado, mild small red chilli, extra virgin olive oil, coriander and freshly ground black pepper
• Tagliatelle with chickpeas
  dried chickpeas, garlic, leek, red onion, cherry tomatoes, small dried chilli, rosemary, fresh tagliatelle, olive oil and black pepper
• Leeks, olives and manchego on toast
  Leeks, leeks, olive oil, water, thyme, black olives, dijon mustard, manchego, good bread, garlic and pepper
• Pea and lettuce soup
  olive oil, spring onions, lemon, fresh peas, English round lettuce, light stock, sugar, dry sherry, double cream and small plant
• Cucumber and avocado soup with mango salsa
  large cucumbers, large hass avocado, spring onions, water, freshly squeezed lime juice, salt, black pepper, mango, fresh coriander, olive oil, freshly squeezed lime juice and black pepper
• Braised chicory with chestnuts and bacon
  small heads chicory, olive oil, black pepper, chicken stock, thyme stalks, plain flour, light brown soft sugar, lemon, unsalted butter and smoked bacon slices
• Crushed edamame and peas with lemon ricotta
  podded edamame, podded peas, rocket, olive oil, garlic, Salt, ricotta, lemon, olive oil, olive oil, Aleppo chilli flakes and rocket leaves
• Roast carrots with gingery tomatoes, quinoa and mint
  cherry tomatoes, olive oil, soft light brown sugar, fresh ginger, black pepper, cumin seeds, baby carrots, red quinoa, coriander leaves and mint leaves
• The alternative animal : Roasted young goat leg with pancetta, lemon and thyme
  young goat leg, pancetta strips, thyme, small unwaxed lemons, black pepper, Olive oil, onions, garlic, glass red wine and lamb
• Tartare of mackerel with pink pepper & radish and fennel salad
  large mackerel, spring onions, fresh dill, olive oil, dry pink peppercorns, lemons, medium fennel bulb, radishes, watercress and pepper
• Cabbage patch wedges
  small green cabbages, extra-virgin olive oil, black pepper, cider vinegar, dijon mustard, honey, crumbly blue cheese, smoked bacon, radishes and chives
• Toasted linguine with wild garlic
  linguine, olive oil, butter, large red onions, white wine vinegar, white wine, wild garlic, raisins, blanched whole almonds, parmesan and black pepper
• Chicken panzanella with tomatoes, anchovies and capers
  chicken thighs, olive oil, red or yellow peppers, red onion, stale rustic white sourdough, red-wine vinegar, salted capers, ripe tomatoes, garlic, tinned anchovy fillets, good olive oil and fresh basil leaves
• Broad beans with pearl barley and feta
  olive oil, butter, spring onions, garlic, pearl barley, broad beans, white wine, vegetable stock, mint, parsley and feta
• Sweet pierogi with sour cherries (pierogi z wiśniami)
  unsalted butter, warm water, onions, carrots, beef ribs, curly leaf parsley, water, stale bread rolls, olive oil, butter, unsalted butter, warm water, ripe sour cherries, caster (superfine) sugar and whipped cream
• Roasted brussels sprouts with chilli
  extra-virgin olive oil, butter, dried red chilies, brussels sprouts, Sea salt, Freshly ground black pepper, brandy, white wine, lemon, golden-brown breadcrumbs and Olive oil pão
• Tuna, white bean and radish salad*
  radishes, small fennel bulb, spring onions, flat-leaf parsley, Lemon juice, black pepper, cannellini beans, sunflower oil, olive oil, lemon and dash Tabasco
• Hasselback baked potatoes with spicy sausages
  waxy small, plain pork sausages, dry white wine, garlic, fennel seeds, rosemary leaves, olive oil, black pepper, lemon, flat‑leaf parsley and parmesan
• Moroccan harissa-grilled mackerel with orange and black olive relish
  olive oil, mackerel, rose harissa, couscous, red onion, oranges, good quality black olives, coriander seeds, garlic, coriander, olive oil and black pepper
• Fennel salad with pistachios and oven-dried grapes
  seedless red grapes, fennel seeds, soft dark brown sugar, black pepper, small fennel bulbs, olive oil, lemon, orange, nigella seeds, mint leaves and shelled pistachios
• Tomato and bread salad with anchovies and capers
  garlic, anchovy fillets, olive oil, Flaked sea salt, sourdough bread, ripe tomatoes, lemon, capers, parsley leaves, basil leaves and urfa chilli flakes
• Roast asparagus, leeks and beans with sorrel salsa
  long asparagus, baby leeks, french beans, olive oil, lemons, black pepper, sorrel, parsley leaves, Dijon mustard, pecorino romano and pine nuts
• The main event : Slow-cooked Moorish spiced lamb shoulder with buttermilk and coriander (pictured above)
  lamb shoulder, olive oil, smoked paprika, coriander seeds, ground cumin, garlic, red wine vinegar, black pepper, buttermilk, white wine vinegar and fresh coriander
• The side: Helda beans and peppers with garlic yoghurt
  olive oil, onion, garlic, baharat spice mix, smoked paprika, tinned plum tomatoes, helda stringless beans, roasted piedmont pepper, garlic, Greek yoghurt, parsley leaves and pine nuts
• The speedy meal : Omelette with salsa verde and goat’s cheese (pictured above)
  garlic, capers, anchovy fillets, parsley, dill, fresh mint, tarragon, red wine vinegar, lemon, olive oil and black pepper
• The citrussy salad: Salad of winter leaf, beetroot, ricotta and hazelnuts with a marmalade dressing
  golf ball-size raw beetroots, star anise, bay leaf, hazelnuts, shallot, ricotta, mixed salad leaves, marmalade, dijon mustard, cider vinegar and olive oil
• Sam and Sam Clark’s piri piri chicken
  white wine, dried red chillies, freshly ground coriander, fresh bay leaves, Romano peppersor small bell peppers, red chillies, garlic, dried oregano, sugar, olive oil, organic and very reduced chicken stock
• Bouillabaisse
  extra virgin olive oil, onion, tomato, garlic, dried fennel herb, bay leaf, saffron, parsley, crab shell, assorted fish bones and stale bread
• Chicken drumsticks with pomegranate and oregano
  olive oil, chicken drumsticks, Flaky sea salt, banana shallots, garlic, pomegranate molasses, light soy sauce, maple syrup, fresh ginger, oregano and small pomegranate
• Pot-roasted chicken with butternut squash and sage
  lemon, fresh bay leaves, fresh sage, whole chicken, olive oil, red onion, garlic, butternut squash, large parsnip, chopped tomatoes and creme fraiche
• Smoked mackerel, potato and green bean salad (pictured above)
  small red onion, red wine vinegar, small waxy potatoes, green beans, smoked streaky bacon, smoked mackerel fillets, flat-leaf parsley, black pepper, dijon mustard, capers and olive oil
• Roast hake with fennel, orange and almond aïoli
  Extra-virgin olive oil, hake steaks, black pepper, fennel bulbs, garlic, large orange, dried chilli flakes, lemon, Salt, mayonnaise, garlic and flaked almonds
• Roast cauliflower and purple sprouting broccoli with walnut-tarragon dressing
  small cauliflower, olive oil, purple sprouting broccoli, garlic, chopped tarragon, cider vinegar, maple syrup, rapeseed oil, walnut oil, toasted walnuts and black pepper
• Rowley Leigh's artichauts à la barigoule
  large artichokes, lemons, shallot, garlic, olive oil, mushrooms, thyme, bay leaves, peppercorns, salt and white wine
• Roast pheasant
  pheasant, garlic, thyme, goose fat, butter, olive oil, splashes, chicken stock, white wine, Maldon salt and fresh ground black pepper
• Coriander-roasted carrots with tahini yoghurt and mint
  carrots, garlic, coriander seeds, extra-virgin olive oil, black pepper, Greek yoghurt, tahini, lemon, honey, mint leaves and skin-on almonds
• Bouillabaisse of peas and beans with a poached egg
  olive oil, banana shallots, new potatoes, garlic, flageolet beans, frozen petit pois, saffron, chicken, eggs, bread and mixed herbs
• Sam & Sam Clark's chard with chickpeas and tahini
  extra virgin olive oil, lemon, good-quality cooked chickpeas, tahini sauce, red chilli, black onion seeds, salt, extra virgin olive oil, tahini, lemon juice, water and leaf
• Pot barley and mushroom salad with crisp caraway onions
  pot barley, large banana shallots, olive oil, caraway seeds, black pepper, small fennel bulb, lemon, button mushrooms, garlic, tarragon leaves and basil leaves
• Sardine, chickpea and harissa salad
  olive oil, rose harissa, lemon juice, black pepper, red onion, large eggs, medium iceberg lettuce, sardines, chickpeas, capers and parsley leaves
• Savoy cabbage with avocado, lentils and bacon
  puy lentils, bay leaf, garlic, parsley, olive oil, unsmoked bacon, small cabbage, avocados, freshly ground black, lemon, extra-virgin olive oil, English mustard and sugar
• Fettuccine with chicken livers and sage
  chicken livers, olive oil, butter, shallots, garlic, pancetta, whole sage leaves, ground beef, black pepper, tomato concentrate dissolved in, fresh fettuccine and pecorino
• Roast mackerel with charred spring onion salsa and horseradish cream
  whole mackerel, olive oil, spring onions, olive oil, garlic, lime, freshly ground black pepper, fresh horseradish, creme fraiche, olive oil, cider vinegar, fennel bulb, radishes, watercress, lime and olive oil
• Curried egg and cauliflower salad
  medium cauliflower, onion, olive oil, mild curry powder, black pepper, eggs, Greek-style yoghurt, mayonnaise, aleppo chilli flakes, cumin seeds, lemons and tarragon
• The classic sauce : Roasted sea bream with romesco sauce
  white bread, olive oil, garlic, almonds, hot paprika, sweet paprika, ripe plum tomatoes, piedmont pepper halves, sherry vinegar, white wine, whole large sea bream and thyme
• Watercress and tomato fish salad
  cooked white fish, red chillies, spring onions, chopped coriander, cherry tomatoes, cucumber peeled, watercress, black pepper, olive oil, lemon, turmeric, lemon and ground cumin
• The wrap: Crisp lamb breast wrap with cucumber and tahini
  salsa verde, lamb breasts, olive oil, cumin seeds, Turkish chilli flakes, large Turkish-style flatbread, cucumber, garlic, salt, tahini, lemon, cold water and olive oil
• Focaccia
  flour, semolina flour, mashed potato, lukewarm water, yeast, sugar, salt, Extra virgin olive oil, Small cherry tomatoes, Stoned black olives, oregano, Coarse salt and Olive oil
• Aubergine parmigiana
  large aubergines, extra virgin olive oil, black pepper, balsamic, garlic, dried chilli flakes, chopped tomatoes, sugar, mozzarella, parmesan, gruyere and basil
• Lamb chops with courgettes
  courgettes, freshly ground black pepper, Extra-virgin olive oil, mint leaves, basil leaves, lamb chops, garlic, rosemary, baby gem lettuce, feta, roasted hazelnuts and white-wine vinegar
• Skye Gyngell’s salad of beetroot, tomatoes, goat’s curd and radicchio
  red wine vinegar, extra virgin olive oil, baby broad beans, radicchio leaves, lettuce leaves, lemon juice, ripe tomatoes, curd, black olives, basil leaves, freshly ground black pepper, basil and extra virgin olive oil
• Pies with a tomato, pepper and tuna filling
  olive oil, warm water, salt, plain flour, egg yolks, red pepper, large onion, olive oil, tomatoes, pepper, tinned tuna, black olives and flat-leaf parsley
• Angela Hartnett's mushroom ragu
  olive oil, small onion, small carrot, celery, garlic, fresh thyme, fresh rosemary, butter, dried mushrooms, freshly ground black pepper, tomato purée and white wine
• The winter salad : Radicchio and squash salad (pictured above)
  squash, Olive oil, black pepper, roasted squash, maftoul, vegetable stock cube, radicchio, balsamic vinegar, Extra virgin olive oil, parsley, walnuts, blue cheese, runny honey and black pepper
• Blistered sweetcorn with red pepper and black pea mole and crisp chorizo
  red chillies, garlic, cumin seeds, Salt, lemon juice, extra virgin olive oil, tahini, sweetcorn cobs, roasted red peppers, carlin peas, cooking chorizo and fresh coriander
• Grilled veg with mint and chilli
  red peppers, yellow peppers, spring onions, medium courgettes, medium vine tomatoes, sherry vinegar, fresh mint, red chilli, extra-virgin olive oil, feta, Salt and De-seed
• The glazed slab : Pork belly with cumin seeds and sherry vinegar-quince glaze
  cumin seeds, smoked paprika, pork belly, sea salt, onions, olive oil, garlic, membrillo, sherry vinegar, soft brown sugar, chilli flakes and water
• The fish option : Whole baked sea bass with fennel and preserved lemon
  sea bass, preserved lemons, fennel bulb, bay leaves, garlic, shallot, lemon, fennel seeds, moscatel vinegar, flat-leaf parsley, Olive oil and black pepper
• The tangy salad : Cauliflower, sultana and pine nut salad with garlic yoghurt (pictured above)
  medium cauliflowers, cooked cauliflower, olive oil, red onion, chilli flakes, sultanas, pine nuts, baby spinach leaves, Greek yoghurt, garlic, lemon and black pepper
• Mushroom and farro salad with broken eggs
  farro grains, vegetable stock, eggs, eschalots, garlic, mixed mushrooms, extra virgin olive oil, thyme, lemon, rocket leaves, coriander and black pepper
• Green Zhug
  favourite options, black peppercorns, caraway seeds, cumin seeds, cardamom pods, medium green chillies, red chillies, garlic, coriander, olive oil, fresh lemon and salt
• Grilled sesame chicken wings with sticky pomegranate, parsley and shallot salad
  chicken wings, tahini, lemon, cold water, salt, smoked paprika, ground cumin, lemon, tahini, olive oil, pomegranate, pomegranate molasses, lemon, olive oil, shallot and flat-leaf parsley
• Mini roast new potatoes with ajo blanco dip, sherry vinegar and grapes
  baby potatoes, sage leaves, rapeseed or olive oil, flaked sea salt, garlic, blanched almonds, slice sourdough bread, flaked sea salt, water, extra-virgin olive oil, good sherry vinegar, extra-virgin olive oil, red chicory and lightly toasted flaked almonds
• Mark Hix: Heritage tomatoes with aged Lancashire cheese and pickled walnuts
  ripe vine tomatoes, garlic, red pepper, small red onion, cucumber, lemon, freshly ground black pepper, cold vegetable, tomato juice, basil, Good quality olive oil and Croutons
• Red aubergine curry
  lemon grass, lime leaves, garlic, tomatoes, red chillies, ginger, aubergines, olive oil, coconut milk, sesame oil, light soy sauce and lime juice
• Provençal potato gratin with olives and lemon thyme
  salt, potatoes, tomatoes, virgin olive oil, red onions, dried thyme, fennel seeds, pepper, garlic, black niçoise olives, lemon thyme and small capers
• Noodles in ginger turmeric broth
  Extra-virgin olive oil, ginger, garlic, shimeji, ground turmeric, vegetable stock, chickpeas, somen, baby bok choy, serrano, scallion and black pepper
• The weeknight comfort dish: Beetroot and pearl barley ‘risotto’ (pictured above)
  beetroot, pearl barley, extra virgin olive oil, medium carrot, celery, shallots, garlic, roasted beetroot, dried thyme, white wine, chicken, lemon and Crumbled feta
• Crispy cauliflower steaks with saffron escabeche
  large onion, garlic, saffron threads, raisins, sherry vinegar, soft brown sugar, pine nuts, parsley leaves, small cauliflowers, eggs, plain flour, polenta and olive oil
• Prawns and smoked oysters in tomato sauce with rice
  basmati rice, black pepper, olive oil, small onion, garlic, cumin seeds, lemon skin, tomato paste, plum tomatoes, vegetable stock, peeled raw king prawns, smoked oysters and coriander leaves
• Lentil, green peppercorn and salt-baked vegetables (pictured above)
  black pepper, small skinny carrots, small beets, table salt, brown and/or puy lentils, olive oil, bay leaf, garlic, green peppercorns, white sesame seeds, chives, damson, red-wine vinegar and olive oil
• Raw turnip, celeriac and parsnip salad
  fenugreek seeds, coriander seeds, cumin seeds, fennel seeds, sea salt, chilli flakes, extra-virgin olive oil, lime, rose water, parsnips, baby turnips, celeriac and fresh coriander
• Beef burger with chimichurri and mozzarella
  beef mince, garlic, black pepper, small shallot, red-wine vinegar, olive oil, parsley, chilli flakes, dried oregano, mozzarella, brioche buns, lettuce leaves and ripe tomatoes
• The hearty bowlful : Lamb shoulder, red wine and rosemary spezzatino
  Olive oil, cooked lamb shoulder, plain flour, onion, large carrot, celery, garlic, red wine, fresh lamb, chopped tomatoes, rosemary, gnocchi and black pepper
• Aubergine polpette
  large aubergines/3 medium, Olive oil, black pepper, capers, basil, fresh oregano, garlic, pecorino, egg, breadcrumbs, Fine panko breadcrumbs, homemade tomato sauce, Extra basil and black olives
• Prawn and mussel rougaille
  olive oil, onion, red pepper, garlic, ginger, cumin, paprika, thyme, chopped tomatoes, black pepper, mussels, white wine, raw prawns and olive oil
• Roast mushroom and sweet potato salad with sweet balsamic onions
  large sweet potatoes, garlic, smoked paprika, Flaky salt, thyme, extra-virgin olive oil, mixed mushrooms, mixed salad leaves, lemon, goat’s cheese, large red onions, balsamic vinegar and soft brown sugar
• Beet and blackberry
  baby beetroot, unsalted butter, vinegar, sea salt, thyme, blackberry, shallot, coriander stem, fresh coriander seeds, salt, runny honey, olive oil and coriander leaves
• Vegan multigrain pancakes
  oat flour, rolled oats, plain white or wholemeal flour, baking powder, bicarbonate of soda, salt, granulated sugar, ground flaxseed, non-dairy milk, apple cider vinegar, olive oil, Maple syrup and sliced fruit
• Seafood pasta
  olive oil, monkfish fillet, salt, raw peeled king prawns, garlic, tomatoes, pimentón dulce, fish, fideus pasta size, flat-leaf parsley, lemons, alioli and Burnt cream
• Antonio Carluccio's caponata Siciliana (Sicilian vegetable stew)
  aubergine, large onion, olive oil, ripe tomatoes, tomato purée, caster sugar, salted capers, green olives, white wine vinegar, celery, raisins, pepper and pine kernels
• The light lunch : Lentil, mango and smoked mackerel salad
  cooked lentils, peppered smoked mackerel fillets, spring onions, baby spinach leaves, watercress, mint leaves, mango, toasted sesame oil, extra virgin olive oil, red chillies, nigella seeds, lime and sugar
• The steamy supper : Mixed lentil, coconut and coriander broth
  olive oil, onion, garlic, ginger, fennel seeds, turmeric, ground coriander, vegetable stock, cooked lentils, ground cinnamon, full-fat coconut milk, coriander leaves and black pepper
• Red cabbage parcels with macadamias, mushrooms and chestnuts
  pre-cooked chestnuts, macadamia nuts, chestnut mushrooms, bulgar wheat, Olive oil, red onions, garlic, Salt, red cabbage, vegan stock, lemon juice, parsley leaves and mint leaves
• Beet gazpacho with mustard, cherries and almond s
  beetroot, white onions, red peppers, red-wine vinegar, garlic, black pepper, soft fresh goat, horseradish sauce, wholegrain mustard, garlic, extra-virgin olive oil, cherries, toasted almonds and rocket or watercress
• Stuffed hearts with turnips
  couscous, toasted hazelnuts, mint, dried apricots, olive oil, black pepper, lamb hearts, olive oil, onions, leek, garlic, red wine, chicken stock and turnips
• Aztec baked eggs
  red peppers, vine tomatoes, red chilli, coriander seeds, ground allspice, ground cinnamon, olive oil, freshly ground black pepper, onion, eggs, coriander leaves, Warm tortillas and soured cream
• Loin of Venison with Walnut Gnocchi and Bitter Chocolate sauce
  venison, olive oil, butternut squash, butter, cooked potatoes, parmesan, walnuts, egg, egg yolk, full-bodied red wine, port, game stock and bitter chocolate
• Grilled lamb steaks with crisp celery and fennel salad with anchovy and garlic dressing
  garlic, olive oil, lemon, chopped rosemary, black pepper, lamb leg steaks, celery, fennel bulb, red chicory, parsley leaves, garlic, anchovy fillets, capers, dried chilli flakes, red-wine vinegar and extra-virgin olive oil
• Chickpea, butternut squash and chorizo baked rice (pictured above)
  butternut squash, diced chorizo, olive oil, large onion, green pepper, garlic, paprika, bay leaves, tomato puree, paella rice, chicken stock, black pepper, chickpeas and flat‑leaf parsley
• My favourite smothered sauce (chorizo, mushrooms and cream)
  Ingredients, olive oil, small red onion, garlic, chorizo, chestnut mushrooms, smoked paprika, bay leaf, dried oregano, baby plum tomatoes, chicken, red wine, cream and freshly ground black pepper
• Spatchcock wood pigeon with bitterleaf, orange and walnut salad
  orange juice, olive oil, garlic, thyme, ground cinnamon, ground allspice, wood pigeons, walnuts, large oranges, red onion, wine, chicory, chives and black pepper
• Pork and Puy lentil salad
  puy lentils, garlic, bouquet garni, small onion, free-range eggs, french beans, leftover roast pork, cherry tomatoes, rocket, chopped parsley, freshly ground black pepper, garlic, Dijon mustard, red-wine vinegar and olive oil
• The pasta dish: Amaretti and pumpkin ravioli with sage butter
  pumpkin flesh, olive oil, parmesan cheese, ground ginger, freshly grated nutmeg, amaretti, black pepper, 00-flour, salt, olive oil, medium eggs, medium egg yolks, unsalted butter, small sage leaves, lemon juice and Parmesan
• A STEW OF MUSHROOMS WITH ONION AND FENNEL SEEDS
  wholemeal spelt flour, strong white bread flour, fine sea salt, fresh yeast, water, dried mushrooms, fennel seeds, garlic, crumbled dried chillies, large onions, olive oil, orange, glass white wine and roughly chopped flat-leaf parsley
• Lamb and bulgur meatballs
  bulgur wheat, minced lamb, onion, parsley leaves, dried mint, ground cumin, ground cinnamon, garlic, black pepper, feta, olive oil, Greek yoghurt, mint leaves and lemon juice
• Blanche Vaughan’s tomato and gruyère quiche
  wholemeal flour, fine polenta flour, cold, sea salt, egg yolk, cold water, cherry tomatoes, sugar, freshly ground black pepper, fresh rosemary, olive oil, single cream, eggs, gruyère, fresh thyme and freshly ground black pepper
• The stir-through sauce : Kale, toasted pumpkin seed and preserved lemon pesto (pictured above)
  sea salt, caster sugar, thyme leaves, large unwaxed, olive oil, pumpkin seeds, cumin seeds, garlic, curly kale, preserved lemon, lemon juice, parmesan, red chilli flakes, extra-virgin olive oil and black pepper
• Grilled flatbread, anchovy and tomato
  dried yeast, warm water, yoghurt, wholemeal bread flour, bread flour, salt, Olive oil, ripe tomatoes, capers, olive oil, lemon, parsley, black pepper, anchovy fillets and Celery leaves
• Green peas and roasted carrots
  large carrots, olive oil, caraway seeds, cumin seeds, smoked paprika, maple syrup, thyme sprigs, freshly ground black pepper, fresh peas, lemon juice, grated orange zest, tarragon, pea shoots and Pickled radishes
• Roast hake with artichoke & roast tomato
  Michelin stars, single muscle rump roll, freshly ground black pepper, Olive oil, Rock salt, land cress, extra-virgin olive oil, lemon juice, capers, finely chopped flat-leaf parsley, plum tomatoes, Olive oil, Rock salt, fresh rosemary, garlic, skinless hake fillets and cooked globe artichokes
• Quaking pudding
  plain flour, extra-virgin olive oil, unsalted butter, unrefined caster sugar, finely ground almonds, salt, baking powder, vanilla pod, lemons, egg yolks, Butter, lemon verbena leaves, whole milk, whipping cream, unrefined caster sugar, egg yolks and whole eggs
• Crab salad with Lincolnshire Poacher, paprika and green peppercorn gougères
  water, unsalted butter, flaked sea salt, plain flour, paprika, green peppercorns, eggs, mature cheddar cheese, white crab meat, lemon, parsley leaves, red chilli, creme fraiche and good extra-virgin olive oil
• Fennel and leek tart
  rice flour, ground hazelnut meal, gluten free corn flour, salt, butter, cold water, olive oil, leek, fennel bulb, soft goats cheese, large free-range eggs, milk, Freshly ground black pepper, Fennel fronds and Edible flowers
• Sweet potato sonhos
  roasted sweet potato, milk, vanilla pod, cinnamon, caster sugar, orange, egg yolks, plain flour, ground cinnamon, caster sugar, milk, water, butter, flour, eggs, Grapeseed oil, Extra virgin olive oil and Maldon salt
• Lentil, celeriac and apple salad
  puy lentils, bay leaf, peeled celeriac, fennel bulb, leek, apple, celery, pumpkin seeds, capers, shaved hard cheese, black pepper, olive oil, lemon, mustard, mayonnaise and black pepper
• Koshari rice with roasted spiced carrots and onions
  small–medium sized carrots, large onion, olive oil, black pepper, ground cumin, ground coriander, ground turmeric, vermicelli, butter, long-grain rice, brown lentils, cinnamon sticks, boiling water, flat-leaf parsley and Chilli flakes
• Florence Knight’s chickpea, Swiss chard and soft-poached egg
  dried chickpeas, onions, extra virgin olive oil, dried chilli flakes, coriander seeds, salt, celery, garlic, Swiss chard, bay leaf, white wine, plum tomatoes, malt vinegar, eggs and black pepper
• Fricasée of pheasant with Ampleforth apples, young leeks, prunes, cider cream and celeriac purée
  Olive oil, diced onion, smoked bacon, pheasant breasts, eating apples, game stock, whipping cream, pitted prunes, cider, pepper, young leeks, celeriac, milk, whipping cream, unsalted butter and ground white pepper
• Potato, leek and wild mushroom soup with chipotle oil and creme fraiche
  butter, olive oil, large leek, celery, garlic, freshly ground black pepper, thyme leaves, bay leaves, maris piper potatoes, dried porcini, mixed wild mushrooms, chestnut mushrooms, chicken, creme fraiche, dried chipotle chillies, garlic and olive oil
• Pine mushrooms with buckwheat crepes
  buckwheat flour, salt, milk, free-range egg, soda water, butter, garlic, shallots, salt, pine mushrooms, olive oil, thyme, Black pepper, water, flat-leaf parsley and parmesan
• Couscous salad for leftover roast meat
  Ingredients, instant couscous, hot vegetable, fresh lemon, chickpeas, baby plum, red pepper, cucumber, spring onions, dried fruit, fresh coriander, fresh mint, olive oil, freshly ground black pepper and roast chicken
• Creamy tofu noodles
  raw prawns, minced pork, ginger, cornstarch, fish sauce, white pepper, salt, guanciale, dill, lemon zest, olive oil, garlic, white bread, vegetable oil and lemon cheeks
• Chicken and preserved lemon pie
  olive oil, onions, boneless, Salt, small new potatoes, garlic, ras el hanout, pitted green olives, plain flour, dry white wine, vegetable stock, coriander, small preserved lemon, all-butter puff pastry and egg
• Porcini arancini
  dried porcini, butter, olive oil, onion, leek, risotto rice, vermouth, butter, truffle oil, parmesan, black pepper, parsley, Plain flour, eggs, Panko breadcrumbs and Oil
• Quesadillas
  red onion, soft brown sugar, balsamic vinegar, cooked corn kernels, red pepper, red chilli, coriander, mint, gruyere cheese, feta, smoked paprika, black pepper, corn tortillas, butter and olive oil
• Lamb's sweetbreads, turnips & bacon
  Michelin stars, broad beans, extra-virgin olive oil, sherry vinegar, Berkswell cheese, wild rocket, pea shoots, lamb's sweetbreads, Red-wine vinegar, bacon, their leaves, shallots, garlic, white wine and chicken stock
• The weekend warmer : Slow-cooked lamb neck with preserved lemon relish
  flavourless oil, lamb neck, black pepper, onion, carrot, celery, garlic, bay leaves, thyme, harissa, preserved lemon, dry white wine, preserved lemon, fresh mint, extra virgin olive oil and lemon
• Crab and fennel tarts (pictured above)
  butter, plain flour, grated parmesan., egg yolk, ice-cold water, salt, lemon, olive oil, black pepper, fennel bulb, dill, white crab meat, brown crab meat, parsley and cayenne pepper
• Rye crackers with whipped goat’s curd and greens
  rye flour, plain flour, dried yeast, salt, linseeds, warm water, swiss chard, peas, garlic, dried chilli, mint, olive oil, goat’s curd, milk and lemon
• Giorgio Locatelli's chargrilled mackerel with herb crust
  tomatoes, olive oil, white onions, white wine vinegar, salted capers, medium-sized mackerel, rosemary, garlic, mixed salad leaves, Giorgio's vinaigrette, parsley, rosemary, basil, breadcrumbs, olive oil, sea salt, red wine vinegar, extra virgin olive oil and water
• Chickpea and rainbow chard soup (pictured above)
  drained tinned chickpeas, olive oil, black pepper, onions, carrot, celery, small potato, thyme leaves, tomato paste, smoked paprika, garlic, vegetable stock, rainbow, red chilli, picked flat-leaf parsley and lemons
• Baked orzo puttanesca (pictured above)
  olive oil, onion, garlic, chilli flakes, anchovy fillets, capers, preserved lemons, pitted kalamata olives, good-quality tuna, tomato paste, chopped tomatoes, orzo, black pepper, plum tomatoes, parmesan and basil leaves
• Roast coronation thighs with mango-yoghurt dressing
  chicken thighs, medium red onions, garlic, sourdough bread, raisins, mild curry powder, turmeric, extra-virgin olive oil, mango chutney, lemons, natural yoghurt, lettuce, celery, radishes, chives and black pepper
• The wrap : Pulled lamb shoulder with pickled fennel and cabbage and flatbreads
  slow-cooked lamb shoulder, small red chilli, garlic, fresh coriander leaves, Olive oil, black pepper, white wine vinegar, fennel seeds, peppercorns, star anise, caster sugar, fennel, small green cabbage, flatbreads, Plain yoghurt and Harissa
• Restaurant Amusé’s Marron, avocado and saltbush
  live marron, olive oil, star anise, cinnamon, coriander seeds, fennel seeds, shallots, garlic, lemongrass, tomato paste, water, lemon, cream, large avocado, milk, lemon and salt
• Graeme T's seafood broth
  langoustines, squat lobsters, shallots, garlic, Olive oil, rosemary, smoked sweet paprika, ripe tomatoes, dry white wine, saithe, cockles, mussels, dill, lemon, parsley and Salt
• The speedy soup: Zuppa di verza e ceci (chickpeas and cabbage soup)
  savoy cabbage, fresh tomatoes, large King Edward potato, olive oil, bay leaves, soffritto, ground cinnamon, ground cumin, fresh coriander, rock salt, canned chickpeas, chilli flakes, rustic bread, vegetable oil, fine salt and guanciale
• Seared venison with mustard and sour cherries
  red-wine vinegar, dried sour, endives, black pepper, olive oil, plain flour, venison steaks, port, unsalted butter, medium shallots, large red chilli, thyme, creme fraiche, Dijon mustard, English mustard powder and parsley leaves
• The pasta supper : Orecchiette with roasted cauliflower, preserved lemon and hazelnuts
  cauliflower, Extra-virgin olive oil, red chilli flakes, black pepper, shallot, garlic, preserved lemon, salt, dry white wine, seedless white grapes, Messicani pasta, double cream, lemon juice, flat-leaf parsley, Parmesan, toasted hazelnuts and Extra virgin olive oil
• Cassoulet with confit duck
  cloves, onions, carrots, bouquet garni, garlic, smoked streaky bacon, olive oil, coarse sea salt, duck fat, dried breadcrumbs, shallots, flat-leaf parsley, celery, flat-leaf parsley, bay leaf, thyme and green leek leaves
• Beef stew with dumplings
  onion, carrots, leek, olive oil, stewing beef, plain flour, tomato puree, low-salt beef, bay leaves, black pepper, thyme, Worcestershire sauce, English mustard, mature cheddar, unsalted butter, plain flour, baking powder and dried mixed herbs
• Selin Kiazim : marinated aubergine, candied aubergine puree, bitter leaves and smoked almonds
  aubergines, extra-virgin olive oil, passata, honey, moscatel vinegar, extra-virgin olive oil, spring onions, coriander, mint, Salt, aubergines, lemon, caster sugar, extra-virgin olive oil, double cream, chicory leaves, radicchio leaves, watercress, Greek yoghurt and almond flakes
• Ricotta toasts with chicory, blood orange and maple walnuts
  ricotta, blood oranges, garlic, fresh thyme leaves, extra-virgin olive oil, black pepper, white-wine vinegar, extra-virgin olive oil, caster sugar, chicory, small shallot, sourdough bread, walnuts, fennel seeds, maple syrup, olive oil, rosemary leaves, sweet smoked paprika and cayenne pepper
• Sea bass with slow-roasted summer vegetables and fried courgette flower
  red peppers, extra virgin olive oil, courgettes, aubergine, medium-sized red onion, garlic, fresh oregano, white wine, tomato passata sauce, good quality pitted green olives, basil, freshly ground black pepper, whole sea bass, iced water, tempura flour, sunflower oil and courgette flowers
• Baked fennel and spinach
  lamb shoulder, olive oil, garlic, ground fennel seeds, milk, double cream, chopped parsley, black pepper, new potatoes, garlic, olive oil, thyme, bay leaf, black pepper, fennel, olive oil, garlic, chopped rosemary, spinach, cherry tomatoes, soft breadcrumbs and lemon
• The Outlaws’ shepherd’s pie
  olive oil, minced lamb, salt, freshly ground black pepper, red onions, celery, carrots, garlic, fresh thyme, plain flour, chopped tomatoes, passata, lamb, baked beans, potatoes, milk, butter and mature cheddar
• Tunisian spiced chickpea and bread soup (lablabi)
  dried chickpeas, bicarbonate of soda, medium-heat dried red chillies, cinnamon stick, garlic, cumin seeds, coriander seeds, tomato paste, rose, olive oil, black pepper, lemons, coriander leaves, parsley leaves, eggs, stale baguette, capers and crisp onions
• Guinea fowl with marsala, herbs and prosciutto
  guinea fowl, butter, olive oil, garlic, rosemary, sage leaves, prosciutto, marsala wine, chicken stock, double cream, black pepper, colcannon, floury potatoes, butter, olive oil, leeks, savoy cabbage, spring onions, chopped chives, milk, double cream, butter and black pepper
• Roast pumpkin, olive oil and nutmeg cake with ginger icing
  delica pumpkin, plain flour, sea salt, baking powder, bicarbonate of soda, ground cinnamon, ground ginger, ground nutmeg, eggs, light soft brown sugar, caster sugar, buttermilk, olive oil, vanilla extract, unsalted butter, cream cheese, fresh ginger and icing sugar
• Moroccan chicken tray bake with turmeric, apricots, honey and pistachio
  cumin seeds, coriander seeds, black peppercorns, paprika, turmeric, ground cinnamon, ground ginger, runny honey, olive oil, chicken legs, apricots, whole lemon, small fennel bulbs, plum tomatoes, garlic, red-wine vinegar, pistachios and coriander
• Venison stew
  dried porcini mushrooms, olive oil, pancetta, venison shoulder, flour, onion, celery, large carrot, thyme, bay leaf, ground cloves, ground nutmeg, tomato puree, red wine, chicken, butter, mushrooms, parsley and black pepper
• Braised featherblade
  whole featherblade(s, seasoned flour, butter, olive oil, onions, carrot, slice swede, garlic, rosemary, bay leaves, red wine, red wine vinegar, chicken, chestnut mushrooms, olive oil, butter, strained beef stock, English mustard, finely chopped parsley, lemon, garlic and black pepper
• The warming dhal : Five-spiced tarka dhal with tamarind chutney (pictured above)
  chana dhal, urad lentils, cooked lentils, garlic, turmeric, green chillies, sugar, lemon, Salt, Tamarind chutney, olive oil, onion, garlic, fresh ginger, green chillies, mustard seeds, nigella seeds, cumin seeds, fennel seeds, fenugreek seeds, tomato diced and Salt
• The showstopper: Sartu di riso (rice timbale bake)
  pancetta, ground nutmeg, soffritto, minced beef, minced pork, red wine, tomato passata, beef stock, whole milk, fresh basil, rock salt, risotto rice, black pepper, parmesan, extra virgin olive oil, unsalted butter, breadcrumbs, mortadella sausage and scamorza
• Beef stifado with fennel orzo
  beef brisket, black pepper, olive oil, medium onion, whole cardamom pods, small cinnamon sticks, fennel seeds, tomato paste, red wine, ouzo, red-wine vinegar, caster sugar, parsley leaves, finely grated orange zest, garlic, olive oil, medium onion, medium fennel, celery, fennel seeds, orzo, parsley leaves and tarragon leaves
• Salt cod fritters with allioli and watercress salad
  salt cod, floury potatoes, bay leaves, whole milk, garlic, parsley leaves, smoked paprika, mustard powder, olive oil, plain flour, eggs, vegetable oil, egg yolks, garlic, dijon mustard, fresh lemon juice, cider vinegar, olive oil, vegetable oil, watercress, sherry vinegar, extra-virgin olive oil and Lemon wedges
• Monkfish Basquaise
  peppers, monkfish, Bayonne, Olive oil, garlic, plum tomatoes, tomato purée, bay leaf, fresh thyme, red onions, pepper, sweet white wine, golden caster sugar, lemon, assorted berries, kesar mangoes, kiwi fruits, fresh mint and cherries
• Spiced beetroot blinis (V)
  ground cumin, ground coriander, sweet paprika, strong white flour, dried yeast, milk, eggs, soured cream, salt, sugar, unsalted butter, cooked beetroot, rocket leaves, basil leaves, dill leaves, parsley leaves, flaked almonds, olive oil, lemon juice and black pepper
• The creamy curry : Lamb pasanda with dal
  slow-cooked lamb shoulder, onions, green cardamom pods, whole cloves, coriander, Olive oil, yoghurt, chilli powder, ground coriander, ground cumin, turmeric, garlic, ginger, onion, tamarind concentrate, black pepper, Lemon juice, chana dal, shallots, green chillies, garlic, cumin seeds, turmeric, garam masala and Lemon juice
• Vitel toné – beef with a tuna sauce
  rump steak, black pepper, olive oil, onions, celery, carrots, garlic, bay leaf, white wine, fillets salted anchovies, olive oil, hard-boiled egg yolks, whole milk, dijon mustard, sherry vinegar, vegetable oil, mild olive oil, lemon, chives, parsley, salted capers and Sourdough bread
• Provençal beef stew (daube Provençale)
  stems flat leaf parsley, garlic, lardons, beef stew meat, robust red wine, cognac, whole cloves, olive oil, fresh sage, black peppercorns, fresh pork rind, new carrots, celery, Grated nutmeg, small tomatoes, small new onions, organic orange, black olives, beef broth, flour and pepper
• Roast winter vegetables with walnut and pomegranate sauce
  walnuts, large sweet potato, large floury potato, celeriac, brussels sprouts, fresh thyme, extra-virgin olive oil, freshly ground black pepper, large white onion, ground cinnamon, turmeric, nutmeg, tomato puree, bay leaf, pomegranate molasses, pomegranate juice, honey, vegetable stock, lemon juice, Greek yoghurt, small pomegranate and fresh mint leaves
• Persian vine leaf and saffron rice tart
  raisins, barberries, large knife, shelled pistachios, vine leaves, olive oil, large onion, garlic, fresh ginger, medium carrots, small parsnips, ground coriander, ground cinnamon, freshly ground nutmeg, ground cardamom, coriander seeds, caster sugar, vegetable stock, black pepper, saffron threads, basmati rice and Greek yoghurt
• Lamb couscous
  lamb rump steaks, vegetable oil, carrots, courgettes, turnips, chickpeas, merguez sausages, harissa paste, pepper, olive oil, lamb bones, carrots, onions, garlic, tomato puree, cinnamon stick, ground ginger, ground coriander, paprika, saffron threads, couscous, cumin, sultanas, olive oil, ground turmeric and saffron threads
• Warm hake with thinned mayonnaise and capers
  hake, quantity court-bouillon, garlic, tinned flageolet beans, large tomatoes, tarragon vinegar, olive oil, pepper, capers, extra tarragon leaves, cayenne, egg yolks, dijon mustard, salt, Tabasco sauce, groundnut oil, light olive oil, tarragon, water, carrots, large onion, peppercorns, bay leaves, salt and white wine vinegar
• Farofa
  small smoked ham hock, onion, garlic, peppercorns, bay leaf, dried black beans, garlic, whole red chilli, pork shoulder, pork belly, smoked sausage, chorizo, pork ribs, olive oil, pancetta, pigs trotter, onions, garlic, bay leaves, dry thyme, smoked paprika, red wine vinegar, onions, olive oil, spring greens, finely shredded, black pepper, tinned chopped tomatoes, spring onions, garlic, flat-leaf parsley, olive oil, red wine vinegar, red chillies, black pepper, butter, olive oil, onion, cassava flour and salt
• Mexican vegetable soup with lime and avocado
  butter, olive oil, onion, parsley, bay leaves, dried basil, dried marjoram, other fresh summer herbs, nutritional yeast, carrots, tomatoes, summer courgettes, green beans, chard, aubergine, mushrooms, salt, cold water, light olive oil, red onion, garlic, dried oregano, salt, carrots, green beans, tomatoes, stock, chipotle chillies, avocado, coriander leaves, lime and Black bean chilli