main course

• 1 Windsor Crown Roast of Lamb with Jewelled Rice Stuffing
  Ingredients (serves 6-8) 1 lean crown roast joint (16 cutlets), ask your butcher to prepare this for you Salt and freshly milled black pepper For the Jewelled Rice Stuffing 15ml/1tbsp...

• 2 Pan seared corn fed chicken breast, Lancashire parched peas, tangled leeks & carrots
  Dish type: Main Course Serves 2 Ingredients: 2 x 6/8oz Corn-fed chicken breasts (Skin on French trimmed) 150g Pigeon peas or parched peas (Soaked & blanched) 1 Bunch baby carrots 1 Bunch baby...

• 3 Roast beef and Yorkshire pudding
  Dish type: Main Course Ingredients: 250g fillet steak 2 large red potatoes 3 large carrots 1 parsnip 250ml red wine 1 red onion Yorkshire pudding 75 g Gluten Free Plain Flour 25 g Corn flour 5 ml Xanthan...

• 4 Coronation Chicken
  Dish type: Main course Serves 6-8 This famous chicken recipe was created by Rosemary Hume, founder of Le Cordon Bleu cookery school, for the Queen’s coronation banquet in 1953. Originally called...

• 5 Thyme Honey Chicken & Date Tagine
  Dish type: Main course Preparation time: 20 minutes Cooking time: 3 hours Serves 4-6 Ingredients: 1 large whole chicken Paprika Turmeric 1 tbsp butter 1 tbsp olive oil 2 onions 2 tsp coriander...

• 6 Baked Salmon with Root Ginger Manuka Honey
  Dish type: Main course Preparation time: 20 minutes Cooking time: 10 minutes Serves 4 Ingredients: 1 filleted side of fresh salmon (approx 1.5 kg) 4 tablespoons New Zealand Honey Co. Manuka 10+...

• 7 Slow Braised Coffee Caramelised Pork Belly
  Dish type: Main course Serves: 4-6 Ingredients: - 1.5 kg pork belly with rind removed - 2 large white or red onions, peeled and cut finely - 2 cloves garlic, crushed - 1 litre dry cider - 150ml...

• 8 Simon Rimmer's Lamb Tikka with Curried Cauliflower Pancakes for the One Brand
  Dish type: Main Ingredients For the pancakes 1 head cauliflower, cut into small florets - blanched 4 salted anchovies, finely chopped 8 beaten One Good Eggs 100g dry breadcrumbs...

• 9 French goat’s cheese log slice, roasted baby beetroot and parsnip salad
  Ingredients (Serves 4) 4 French goat’s cheese log slices 2 large parsnips 8 baby beetroots 2 tbsp maple syrup 2 sprigs thyme 2 tbsp olive oil Sea salt and pepper...

• 10 French goat's cheese camembert salad, prosciutto, cumin and chilli sweet potato
  Ingredients (serves 6) 1 whole French goat’s cheese camembert 2 large-3 small sweet potatoes 2 tsp ground cumin 2 tsp dried chilli flakes 8 slices of Prosciutto 30mls...

• 11 French goat’s cheese camembert salad with beetroot and artichoke
  Ingredients (Serves 4) 200g French goat’s cheese camembert 4 whole pre-cooked beetroots 400g cooked, marinated artichokes 100g pine nuts 150g podded broad beans or soya...

• 12 Grilled Pear, Endive and Crottin de Chavignol toasts with caramelised walnuts pecans
  Ingredients (Serves 4) 4 Crottin de Chavignol (mild or mature depending on your taste) 100g walnuts pecans 2 firm pears 4 heads yellow endive 50g brown sugar 2 tbsp icing...

• 13 Ham hock
  Ingredients 1 ham hock 2 carrots, halved 1 onion, peeled 1 stick celery, chopped Few cloves Few black peppercorns 1 bay leaf Bunch of parsley stalks Method...

• 14 Tuna with radish and honey soy dressing
  Ingredients (Serves 1) 1 tbsp olive oil 1 tbsp clear runny honey 1 tbsp dark soy sauce 4 radishes, washed and trimmed Handful coriander leaves 2 handfuls prepared rocket salad...

• 15 Deon Jansen’s barbecued chilli squid, Thai basil watermelon salad and chilli caramel
  Ingredients For the squid 1kg squid, cleaned and cut into strips Salt and pepper Olive oil For the chilli caramel 300g palm sugar 30ml water Pinch dried chilli flakes...

• 16 Ant Powers' lamb with pomegranate couscous, sumac labna and cucumber pickle
  Ingredients (Serves 2) For the lamb 2 lamb racks Salt and pepper Olive oil For the sumac labna 200g natural Greek yogurt 2tbs ground sumac (from North African grocery...

• 17 Beany banger bake
  Ingredients (Serves 4) 1 tbsp vegetable oil 300g/11oz chorizo-style pork chipolata sausages, each made into 2 small ones by pinching in the middle, twisting and then cutting 1 onion, peeled...

• 18 Sausage, portobello mushroom and winter root soufflette
  Ingredients 2 tbsp olive oil 200g (7oz) dry-cure back bacon, cut into small dice 10 Cumberland or Lincolnshire sausages, each cut into 4 300g (11oz) shallots 400g (14oz) carrots,...

• 19 Coconut lamb and red pepper curry
  Ingredients 1 tbsp vegetable oil 2 tsp mustard seeds 2 curry leaves (optional) 1-2cm/½-¾in piece root ginger, peeled and finely chopped 1 medium green chilli, deseeded...

• 20 Pork koftas with jewelled couscous
  Ingredients Vegetable oil, for greasing 1 Patak’s Plain Naan Salt and freshly ground black pepper 500g/1lb 2oz minced pork 2 tbsp Patak’s Jalfrezi Paste 3 spring...