My favourite recipe ingredient! There are so many ways to add huge hits of flavour when cooking meat, be it the spices, marinades, or the cut of meat you use or the way you cook it. Such variety and so many possibilities.
My favourite recipe ingredient! There are so many ways to add huge hits of flavour when cooking meat, be it the spices, marinades, or the cut of meat you use or the way you cook it. Such variety and so many possibilities.
Remove the tray from the oven and scatter over the basil leaves. Let everyone help themselves to this very easy and super-tasty traybake.
Onglet steak is prized for its great flavour, but you’ll need to time the cooking carefully as it can become tough if overdone.
These warming and hearty pot pies are filled with succulent chicken, chestnut mushrooms in a delicious creamy sauce.
Everybody likes fried chicken! This version has all the flavour you associate with fried chicken but much less fat because it is baked not fried.
Hare has such a strong, gamey flavour, it’s one of those ingredients that people love or hate. It works brilliantly with pearl barley, which is a favourite at The Hand & Flowers.
This pie looks impressive but it’s actually very easy to make and tastes fantastic.
These barbecued chicken wings are light, fresh and packed with punchy flavours. Pile them high and dig in!
I’m a huge fan of pork belly as I think it has the perfect meat to fat ratio. Lemony salad potatoes and a crunchy slaw complete this weekend feast.
These individual pies look amazing and taste even better, yet they are easy to prepare, using ready-made puff pastry.
Lemon pepper chicken is one of those retro dishes that withstands the test of time because they taste good!
This one-tray wonder conjures up memories of great summer holidays. The ingredients are very simple, allowing the individual flavours to really sing out.
Succulent sausages encased in a giant fluffy golden Yorkshire pudding,
This is the Rolls-Royce of steak and chips!
For a twist on a traditional Sunday roast chicken – brushed with garlicky chilli butter.
For a taste of Spanish holidays, charred squid is paired with Padrón peppers and spicy chorizo. Delicious!
You just can’t beat a T-bone steak cooked on the barbecue.
West African-inspired, with a spicy peanut mix that coats the beef skewers.
Take baked spuds to new heights with these coal-cooked sweet potatoes filled with soured cream, chives, bacon and melted cheese.
These hot dogs are based on everyone’s favourite Christmas side: pigs in blankets.
I love cooking lamb mince on the grill. It’s quite high in fat so the koftas won’t dry out and they crisp up wonderfully on the surface.
A real taste of the Mediterranean, with fresh herbs, extra virgin olive oil and a citrusy tang from preserved lemons.
A great barbecue twist on one of the world's most popular street foods.
Some dishes end up defining you, chef and restaurant. This is one of them.
My southern-fried twist on the classic chicken in a basket.
The key to the success of this simple chicken, tomato and mozzarella salad is making sure the tomatoes are really ripe and tasty.
These thin quickly pan fried sirloin steaks are a great lunchtime treat.
Sticky chops with great American smoky flavours, perfect with a fresh and crunchy slaw.
A straight forward pastry in this one, so don’t be shy – give it a go.
The sweet acidity of the tomatoes combined with the salty, meaty crust on the steak works brilliantly in this salad.
It’s not a complicated gumbo recipe. It’s just full of flavour, so give it a go
I’ve always been drawn to the raw flavour and heat you get from green chillies and green peppers and they’re really great in this dish
This easy, one-dish chicken dinner is like the top of a really good pizza – without the dough. It takes just a few minutes to throw together and is really tasty.
This is a ‘weekend chicken’, because you need to start it the day before you want to eat it, but don’t let that put you off – the recipe is very easy.
This dish is so clean and simple. It tastes and smells like a gorgeously sweet hay field, which gives it an authentic, real flavour.
Everybody loves slow-roasted, crispy duck from a Chinese takeaway, but this is an English version for a more substantial main course.
I think I can safely call it the ultimate family lunch!
A light version of spaghetti Bolognese using turkey mince, which is roasted for extra flavour and texture.
This is a tasty alternative to a takeaway, with plenty of interesting textures from the crunchy veg and bamboo shoots.
Here, galangal, tamarind and lemongrass introduce more subtle flavours than the often fiery heat of a classic Indian curry.
This Vietnamese pho is full of aromatic flavours, such as cinnamon, coriander, ginger and lemongrass, and topped with loads of fresh herbs
Full of flavour and with a great texture, roast cauliflower is the ideal partner for roast chicken.
There’s nothing quite like a comforting beef stew on a cold wintry day. Made with classic ingredients, this is a traditional stew with big, bold flavours.
This is a smartened up version of the ham-and-egg teas of my childhood.
The crumble topping lends that all-important crunch that compliments rich flavour and robust texture.
Who doesn’t love piri piri chicken? This is such a great recipe, a real favourite of mine for when that hot, hot chicken craving hits.
Here I’ve recreated that old-school favourite, Lancashire hot pot, using a different cut of lamb.
This dish is good warm or cold, so it’s ideal for a substantial packed lunch the next day too.
This is a real favourite in our house. It’s simple to make and layered with so many deliciously spicy flavours.
With spicy merguez sausages simmered with the lamb and a creamy cauliflower purée topping enriched with tangy blue cheese, it really hits the spot!
These burgers are easy to make and just as good as a normal burger for a weeknight tea or a summer barbecue.
I love to serve this on a cold evening with some mashed potato made with a little smoked butter. Pure pleasure!
They’re double chops so they satisfy the hungriest of appetites and their naturally sweet fat keeps them succulent and tasty.
The fritters have a great crispy texture to contrast with the meltingly soft and luscious calf’s liver.
Côte de Boeuf is a single, large rib of beef. It’s high in fat so it’s very juicy and full of flavour.
Who doesn’t love chicken Kiev? I think it’s the best thing ever!
The punchy coating and seasoning with a fiery Caribbean heat.
Slow roasting lamb allows all of those lovely flavours and juices to render and mix together.
Lamb stands up well to strong flavours like the harissa and dried mint in this aromatic tagine.
A tasty stew with a cheesy, crunchy topping, a brilliant one-dish dinner.
This recipe is so rich and luxurious it feels special, and yet it’s easy to make.
Malty and sticky, these guys are great for a BBQ or party.
The spice is the bringer of flavour to this party.
A British classic! Done properly, this is a dish to be proud of.
A little spicy, nutty and naughty! Cooked slowly, so you’ll need to be patient.
The classic comfort food, this one with added blue cheese and a dash of curry powder.