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Gluten free recipes
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Three-ingredient chocolate puddings
Brussels sprouts falafels
Beetroot dal
Bangladeshi fish & cauliflower curry
Roasted cabbage with anchoïade
Leek risotto with tarragon & toasted hazelnuts
Grapefruit & honey pavlovas
The ultimate pouring custard
Vermont baked beans
Turmeric cauliflower mash
Roasted beetroot, blue cheese & onion frittata
Spicy baked bean jacket potatoes
Pumpkin, chestnut & borlotti bean stew
Purple sprouting broccoli & goat’s cheese frittata
Roast garlic & ricotta stuffed chicken
Steak with shallots
Sea bream with brown butter champ & charred salad onions
Jewelled roasted aubergines with walnuts, mint & pomegranate
Swede & sweet potato pilaf
Pink grapefruit & cardamom curd
Pink grapefruit rice pudding
Creamy chana dal
Chicken fried rice
Citrus fruit compote with rosemary, ginger & honey
Sweet potato & pea curry
Seared scallops succotash
Beetroot, apple & red cabbage salad with caraway
Pear, Gorgonzola & red chicory salad
Orange & honey glazed carrots
Angela Hartnett's turkey gravy
Roasted parsnip wedges with harissa honey
Spiced cranberry sauce
Crab, avocado & sriracha cucumber boats
Sea bass with crispy potatoes
Clementine & star anise jam
Caramelised clementine possets
Chocolate & cranberry torte
Khichdi
Burrata with quick-pickled rhubarb & basil oil
Black bean & orange stew
Greens, leeks & eggs
Ultimate mash
‘Blooming’ shallot bhajis
Somogy beans
Sausages with Stilton colcannon
Winter chicory, orange & blue cheese salad
Braised chicory with orange, thyme & honey
Seared pink grapefruit & ricotta salad
Paneer jalfrezi
Charred red cabbage & butter bean platter, with a clementine and mustard dressing
Braised red cabbage wedges with apple salsa
Winter slaw with honey-roasted cashews
Polenta with black garlic & scallops
Chestnuts in blankets with mustard