Dish podcast recipes

Vodka martini

Potatoes dauphinoise

The classic spritz

Gin & tonic

Open steak sandwiches with dark fried onions and Béarnaise mayonnaise

Smoked aubergine, freekeh & pomegranate

Triple-cooked chips

Red cabbage & carrot slaw

Mix-and-match tiramisu

Essential burger

Vegetable, pine nut & cheese arancini

Rosemary lamb chops with bean salad

Tuscan-inspired fish stew

Speedy prawn & coconut curry

Watermelon, roasted pepper & mozzarella salad

Pork with peanut salsa & Chinese leaf slaw

Hake with roast red pepper sauce & charred salad onions

Tomato, mushroom & black pudding baked eggs

Steak, polenta & rojo sauce

Spicy roast carrot & avocado salad

Lamb with roasted tomato & lemon chickpeas

Beef and broccoli noodles

Guinness-braised beef tacos with pink pickled onions

Sea bass with tomato & butter bean ragout

Mediterranean chicken orzo

Blackberry, goat's cheese and prosciutto bruschetta

Rosemary & black pepper brined wing rib of beef

Pomegranate & chilli margaritas

Maple and cinnamon bananas with walnuts

Creamy pasta with chard & lemon

Sri Lankan-inspired monkfish curry

Scallops with ginger-spiced lemon butter and pickled carrots

Maple-glazed Brussels sprouts with bacon

One-pot paprika chicken & orzo

Cocchi rosa spritz

Classic gin martini

Ginger Fizz

Mushroom & cavolo nero pasta

The Happy Pear's barbecue cauliflower wings with zingy coriander mayo

Mackerel pâté & pickled cucumber toasts

Garlicky mushroom spaghetti

Sticky pigs in blankets

Pea, pancetta & lemon risotto

Rocket and cannellini bruschetta

Maple-roast parsnips and carrots

Cucumber G&T

Chambord bramble cocktail

Chorizo, white bean & pumpkin cocido

Quick clam, broccoli & chilli linguine

Organic chicken, leek & mushroom puff pie

Baked cod with rye crumbs, crab, tomatoes & dill

Parsnip & Parmesan filo fingers

Crab, broad bean & lemon pappardelle

Lancashire hot pot