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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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Sausage, sage & mushroom pasta
Scotch pancakes
No-churn lime & ginger ice cream
Ants climbing trees with minced pork
Kung Pao chicken with peanuts
Avocado, tahini and green pea smash
Guinness and chocolate cupcakes
Pineapple-coconut cake
Artichoke, spinach and stilton tart
Tandoori salmon with wild rice and raita
Slow-roasted pork belly with cannellini beans
Tandoori paneer roti wraps
Jam tarts
Shortbread fingers
Beetroot, ginger and coconut soup
The Happy Pear's vegan lasagne with cashew cream & celeriac
Simple fish & prawn pie with lemony spinach
Spicy carrot fritters with tomato grain salad & tzatziki
Mixed tomato & cheese tart, with parsley salad
Cod & prawns with fennel & white wine
Easy pork & leek casserole with mash
Korean-style steak & rice bowl
Mushroom & cavolo nero pasta
Togarashi-spiced chicken and carrot salad
Stir-fried cabbage and mushrooms with noodles
Lentil & aubergine ragu
Raspberry cream shortbreads
Lemon & ricotta hotcakes with blueberry syrup
Ultimate chocolate fondants
Kiwi lime pie
Garlic mushrooms, beluga lentils and polenta
Baked sweet potatoes with smashed avocado
Berbere lentils with cherry tomatoes
Tagliatelle with cherry tomatoes, courgettes and prawns
Rum and raisin bread and butter pudding
White chocolate and rhubarb trifles
Tommy Banks' Roast pork belly
Spiced salmon curry
Warm courgette and salmon salad
Hake with aonori seaweed and panko crumb
Bacon, egg and kale oven hash
Vegan tomato soup with spinach ravioli
Overnight crumpets
Frozen fruit jam
Lemon & mascarpone drizzle cake
Roast beef with pink peppercorns, peas & basil
Smoked ham & sweet potato bake
Roasted tomato and mascarpone soup
Moroccan-style haddock in spicy tomato sauce
Lemon and tarragon poached haddock with beluga lentils
Lamb with seaweed
Dan Doherty's Jerusalem artichoke gratin with sweet onion and hazelnut crumble
Whole baked camembert with sage & sea salt
Rhubarb and cardamom custard cake