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