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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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Bangladeshi fish & cauliflower curry
Carbonara
Creamy aubergine pasta with lemon & kale
XO butter
Purple sprouting broccoli with anchovy, garlic & capers
Roasted cabbage with anchoïade
Five spice pork & shiitake spring rolls
Roasted tomato & squash soup
Cabbage & blue cheese pikelets
Greens, leeks & eggs
Leek risotto with tarragon & toasted hazelnuts
Seared tuna with braised tomatoes & chickpeas
Sausage, tomato & bean stew
Beetroot fiorelli with sage butter
Grapefruit & honey pavlovas
Sticky shallot tart
Sweet & spicy fried rice
Banana, date & tahini pancakes
Spiced pineapple crumble
Rhubarb Americano
Sea bass with coriander & tahini noodles
Chicken & leek piccata
Coconut kale paneer
Red pepper & crispy salami pasta
Duck rendang with roti jala
Chicory gratin
Fried noodles with chicken, mushrooms & eggs
Baked trout with chilli & ginger
Turmeric cauliflower mash
Soy salmon with roasted roots & pickled ginger
Chipotle black beans with hake
Khichdi
’Nduja butter
Stilton butter
Boulangère vegetables with crisp chicken & Dijon apples
Potato pavé
T-bone steak
Blush orange upside-down cake with Grand Marnier caramel
Creamy miso & wasabi leeks
Burrata with quick-pickled rhubarb & basil oil
Black bean & orange stew
Seared salmon with orange & fennel salad
Gnocchi, anchovy & red pepper one-pot
Plant-based chick'n & squash tagine
Fluffy pancakes with rhubarb compote
Roast cod, tomato & spelt
The ultimate pouring custard
Melting chocolate orange pudding
Queen of puddings
Ginger & treacle sponge pudding
Cheat's blackberry & apple charlotte
Bakewell tart
Vermont baked beans
Indian-spiced lamb shoulder