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