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The ultimate pouring custard
Vermont baked beans
Turmeric cauliflower mash
Ultimate mash
‘Blooming’ shallot bhajis
Roasted beetroot, blue cheese & onion frittata
Open apple tart
Somogy beans
Spicy baked bean jacket potatoes
Sausages with Stilton colcannon
Simple saag aloo
Pumpkin, chestnut & borlotti bean stew
Vegan cauliflower macaroni cheese
Winter chicory, orange & blue cheese salad
Purple sprouting broccoli & goat’s cheese frittata
Roast garlic & ricotta stuffed chicken
Sea bream with brown butter champ & charred salad onions
Jewelled roasted aubergines with walnuts, mint & pomegranate
Braised chicory with orange, thyme & honey
Swede & sweet potato pilaf
Seared pink grapefruit & ricotta salad
Pink grapefruit rice pudding
Pink grapefruit & cardamom curd
Florentine crumble affogatos
Creamy chana dal
Chicken fried rice
The best fig chutney
Paneer jalfrezi
Citrus fruit compote with rosemary, ginger & honey
Sweet potato & pea curry
Vegan platter with XO dipping sauce
Beetroot, apple & red cabbage salad with caraway
Campfire sticky toffee pudding
Charred red cabbage & butter bean platter, with a clementine and mustard dressing
Aloo gobi cutlets
Pear, Gorgonzola & red chicory salad
Orange & honey glazed carrots
Braised red cabbage wedges with apple salsa
Spiced cranberry sauce
Polenta with black garlic & scallops
Crab, avocado & sriracha cucumber boats
Chestnuts in blankets with mustard
Sea bass with crispy potatoes
Clementine & star anise jam
Chocolate & cranberry torte
Roast potatoes with confit garlic
Roast turkey with rosemary, thyme & lemon butter
Balsamic squash with creamy polenta
Steak with shallots
Seared scallops succotash
Angela Hartnett's turkey gravy
Winter slaw with honey-roasted cashews
Harissa roast veg with honey
Caramelised clementine possets