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Wok oil recipes
This robust blend of sunflower, sesame and ginger oils can cope with high temperatures without burning or smoking, ideal when cooking with a wok. It's also infused with natural garlic extracts to add extra flavour to stir fries, noodles and rice dishes.
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Chocolate & cherry tiramisu
Prawn, avocado & kimchi bowls
Irish cream chocolate mousse
Ginger & passion fruit pots
Mince pie tiffin
Mince pie fool
Iced berries with hot limoncello sauce
Saffron risotto with roasted carrots
Calvados & cream pot-roast chicken
Wagyu sausage & date traybake
Rosemary & maple gammon
Hasselback sweet potatoes with cottage cheese & ’nduja
Spicy salmon lettuce cups
Baked Camembert with figs & crispy prosciutto
Preserved lemon & zaatar houmous
Harissa & honey halloumi bites
Mezze party platter
Spiced sausage rolls
Sprout & pomegranate salad
Roast sweet potato & tomato soup
Jalapeño gnocchi ’n’ cheese
Lime chicken traybake with red curry sauce
Smoky Mexican-style chicken stew
Confit duck with beans & cavolo nero
Venison meatball & kimchi noodles
‘Fish pie’ soup
Chilli cheese stuffed jacket potato
Rosemary & pear tart
Pomegranate semifreddo
Medjool date, pretzel & peanut butter squares
After midnight
Roman holiday
Chicken pilaf with pomegranate
Creamy leek & garlic mushroom pasta
Crispy crumb pork steaks with rosemary potatoes
Bonfire cake
Cinnamon rolls
Warm totopos with prawns & avocado
Pumpkin spiced latte cake
Beer-braised refried beans with crunchy veg
Gammon with sticky mustard pineapple, sautéed kale & potatoes
Mince pie cookies
Tiramisu ice cream
Roast beef with port & blackberry sauce
Double onion cornbread
Hot honey halloumi & blackberry salad
Spicy honey nuts
Roasted grape & Boursin tart
Sweet potato & peanut curry
Americano
Thai-style Monkfish red curry
Java nice day
Vegan steak tacos with pineapple salsa
Spiced roast chicken with chicken fat potatoes & parsley pico de gallo