- ‘Street food’ fried chicken, raisin chutney and coronation sauce
- 1970s-style chicken curry
- Aligot with red wine braised beef sausages
- Aligot with roasted onions and apples
- Almond and orange tart
- Almond tart with roasted peaches and liquorice ice cream
- Amaretto semifreddo with roasted peaches
- Apple and blood orange Sussex pond pudding
- Apple and cinnamon log
- Apple and orange crumble with marmalade ice cream
- Apple and pecan tart
- Apple soufflé pudding
- Arctic roll
- Asian tripe salad with coriander and black garlic
- Asparagus, lemon and ricotta log
- Asparagus, mint and ricotta
- Aubergine parmigiana
- Auvergne brunch
- Baby squid stuffed with salmon and prawns
- Bacon fat roasted vegetables with melted cheese
- Baked aubergine with poached chicken
- Baked berry clafoutis
- Baked Chinese buns with dipping sauce
- Baked crab with cheesy crumb topping
- Baked pasta shells stuffed with cheese, tomato and fennel sauce
- Baked potato three ways
- Baked rice with sardines and aioli
- Banana bread and butter pudding with vanilla, rum and ginger caramel cream
- Banana soufflé with banana ice cream and caramel sauce
- Banoffee tart
- Barbecue glazed langoustine
- Barbecue sauce
- Bean burgers with tomato salsa
- Bean soup with tomato salsa, roasted corn and fried tortilla chips
- Beef and onion pie with a herby garlic and anchovy sauce
- Beef cheek, kidney and marrow pie
- Beef fillet poached in cawl broth
- Beef fillet, kombu and shiitake mushroom broth
- Beef rendang
- Beef Wellington
- Black cod with steamed greens and kimchi rice
- Black Forest trifle
- Black pepper and ginger baked feta with kale and spinach salad
- Black pudding with braised beans and sautéed chicken livers
- Blackberry and ricotta hot cakes
- Blackened beef with pickled red cabbage and miso herb butter
- Blind scouse and red cabbage
- Blood orange and burrata salad
- Blueberry tart
- Bobotie
- Borlotti bean and chestnut soup
- Boulanger potatoes with ham, braised fennel and garlic crumbs
- Braised and crispy fried okra
- Braised beef rib, coconut and aubergine curry
- Braised beef with Comté macaroni
- Braised beef with stout and oysters
- Braised ham hock with chilli relish and asparagus salad
- Braised lamb neck with coriander relish
- Braised ox cheek burger with mushroom mayonnaise
- Braised tomatoes with crème fraîche and Iberico ham
- Braised venison shin with celery gratin
- Braised venison with butter beans
- Brandade with mussels
- Brazilian bread pudding
- Brine for chicken
- Brioche pain perdu with figs and quince poached in red wine
- Brioche sausage and game roll with celeriac purée and scallops
- Broccoli fritters with herb yoghurt
- Brodetto (Italian fish stew)
- Buccatini with sardines and anchovies
- Bunny chow
- Butter chicken with onion, broccoli and spinach bhajis
- Butter poached salmon with lobster sauce, chickpeas and coriander
- Butterflied leg of lamb with smoked onions, caraway roasted potatoes and barbecue gravy
- Butterflied sea bass with burnt spring onion and herb dressing
- Butternut squash and yoghurt
- Butternut squash quiche with rack of lamb and celery remoulade
- Butterscotch puddings with whisky sauce and cinnamon ice cream
- Cajun-spiced cauliflower with collard green and “comeback” sauce
- Calf’s liver with roasted onion purée and confit potato chips
- Californian fish stew
- Canadian cheese soup with black pudding and apple
- Carpetbag steak with potato cake and greens
- Cassata semifreddo with autumn fruits
- Cassis and champagne jelly with blackcurrants
- Celeriac maltagliati with a smokey tomato sauce and walnut pesto
- Charcuterie pie
- Chateaubriand with a bone marrow sauce
- Cheat pizza two ways
- Cheese and ham hock toastie with pickles
- Cheese fondue
- Cheese, tomato and aubergine pie
- Cheesecake three ways
- Cheesy polenta with boudin noir, cured duck egg yolk and caramelised apples
- Cherry soufflé
- Chestnut soup with roasted partridge
- Chewy salted caramel and chocolate meringues
- Chicken and kimchi bao sliders
- Chicken bao
- Chicken kiev with a gruyère cheese fondue
- Chicken liver tagliatelle with crispy onions
- Chicken milanese with cacio e pepe
- Chicken paprikash
- Chicken pathia with cauliflower bhaji
- Chicken pie, mash and liquor
- Chicken schnitzel with fried eggs and parsley salad
- Chicken tikka masala with mushroom and spinach bhaji
- Chilled courgette soup with marinated squid salad
- Chilli squid with chickpeas and squid ink sauce
- Chinese feast
- Chinese-style popcorn chicken
- Chinese-style tripe stew
- Chocolate and cherry trifle
- Chocolate and pecan meringues, mascarpone vanilla cream and hot chocolate sauce
- Chocolate doughnuts with coffee sauce
- Chocolate martini with raspberry shortbread
- Chocolate perfection pie
- Choucroute garnie
- Christmas bread pudding with rum custard
- Christmas panettone trifle
- Christmas pudding with Douglas fir sauce
- Cider braised rabbit with roasted snails
- Cinnamon autumn rice pudding
- Citrus and coriander cured salmon with a chilli-lime salad
- Citrus cured mackerel with avocado, chilli and basil
- Clementine and chocolate millefeuille
- Cobb salad
- Coconut and ricotta pancakes
- Coconut lentil dal with crispy cockles
- Coconut poussin with green vegetables
- Coconut rice pudding with linseed cookies
- Coconut tart with chocolate mousse
- Cod en papillote with squid, tomato and fennel
- Cod gratin with aïoli
- Cod with a prawn crust and buttery mash
- Coffee, chocolate and sherry cake
- Confit artichokes with kale and apple dressing
- Confit lamb ribs with shallots
- Confit tuna with herb potatoes and shellfish dressing
- Confit turnips with mushroom consommé
- Coq au vin
- Corned beef with pickled cabbage and cheese sauce
- Courgette tart with crispy oysters and oyster cream
- Courgette, strawberry and basil cake
- Crab and sweetcorn fritters with crab sauce
- Crab broth with cod and crab fritters
- Crab salad on dill crispbreads
- Crab salad with deep-fried crab ‘bon bons’ and smoked bacon aioli
- Crab scones with fennel slaw
- Crab with glazed béarnaise
- Crab wontons with aromatic crab broth
- Crab, ginger and rocket sushi rolls
- Crêpes suzette with blood orange ice cream
- Crisp pork belly with deep-fried quail’s eggs and brown sauce
- Crisp pork belly with oyster stew, thyme and fennel
- Crispy goats’ cheese with caramelised apples and walnuts
- Crispy lamb belly with hot cakes and spiced feta
- Crispy sea bass with chilli and lemongrass noodles
- Croquettes with aïoli
- Croziflette baked pasta with blue cheese and croutons
- Cuban pork shoulder with fennel salad
- Cullen skink with quails’ eggs and scallops
- Curried chowder with chive sea bass
- Curried goat
- Custard and nutmeg tart with rhubarb and ginger
- Custard doughnuts with ricotta, blackberries and pistachios
- Cuttlefish meatballs with paprika butter sauce
- Cypriot lamb with potatoes, tomatoes and onions
- Dan Bing Taiwanese omelette
- Danish roast pork with pickled prunes and cured cucumber
- Deep-fried cod with grilled orange and sesame sauce
- Deep-fried garlic snails with onion purée
- Deep-fried goats’ cheese with roasted apples and lentils
- Deep-fried squid with spiced coconut spinach and chickpeas
- Denver steak with pickled radicchio and gorgonzola
- Dover sole fillets with salsify, oysters and caviar
- Duck breast with a duck liver sauce and roasted mushrooms
- Duck massaman curry
- Duck ragu with bigoli pasta
- Duck with buttered baby turnips
- Easy vegetarian pho with tofu
- Egg and coriander curry with roasted aubergine purée
- Egg curry with cauliflower rice
- Eggless pasta with two sauces
- Fermented gooseberries with poached prawns
- Feta, salmon and fennel summer salad
- Fig, apple and almond tart
- Fillet steak with lobster tail, anchovy and tarragon dressing and crispy shallots
- Fish curry with paneer stuffed naan bread
- Fish tacos
- Florence Greenberg’s honey cake
- Four-hour beef ribs, barbecue glaze and corn ribs
- Fragrant pork broth with kidney and liver
- French onion soup with croque monsieur croûtons
- French toast with banana ice cream and caramel
- Fried cheese pizza with chilli tomato sauce
- Fried chicken and cabbage slaw
- Fried chicken liver and veal lasagne
- Fried chicken with fluffy American pancakes, streaky bacon and maple syrup
- Fried chicken with macaroni cheese
- Fried corned beef Reuben sandwich
- Fried courgettes with goats’ cheese, almonds and truffle honey
- Fried mutton chops with griddled baby leeks
- Fried pizza with aubergine and mushrooms
- Fried sand dabs with horseradish mousse and caper salad
- Fried tortillas with pulled chicken and tequila salsa
- Fried vegetables with paprika cream and almond vinaigrette
- Fritto misto with oyster and chervil mayonnaise
- Gammon steaks with leek fritters and carrot pickle
- Glazed pork cheeks with mushroom ketchup
- Gnocchi alla Romana with bone marrow and veal sweetbreads
- Gnocchi primavera with grilled tuna and confit lemon
- Gnocchi with onion purée, kale and black garlic paste
- Gnocchi with onion purée, pickled turnips and mushrooms
- Gnocchi with Venetian-style liver and onions
- Goan seafood curry
- Goat kebabs with root vegetables and dill yoghurt
- Goats’ cheese and walnut cheesecake
- Goats’ cheese lasagne with warm walnut sauce
- Goats’ cheese mousse tarts with rhubarb chutney and sour rhubarb sorbet
- Gooseberry and lychee crumble tart
- Gooseberry and tomato brioche with bacon and eggs
- Gooseberry crumble tart
- Grapefruit polenta cake
- Greek pastries with honey, walnuts and orange
- Green soup with hazelnuts
- Griddled tuna with olive tapenade and garlic soup
- Griddled vegetables with bonito seasoning
- Grilled cheese with damson chutney and roasted cobnuts
- Grilled chicken skewers with chilli and aubergine relish
- Grilled chicken with peanut sambal and Thai noodles
- Grilled corn, shrimp and cheese with corn chips
- Grilled hispi cabbage with romesco sauce and bacon dressing
- Grilled langoustines with citrus-dressed samphire, courgette and couscous salad
- Grilled lobster with Thai herbs, peas and blackened citrus mayonnaise
- Grilled mackerel skewers with tomato, coriander and lime pickle
- Grilled marinated monkfish tail
- Grilled monkfish dog with chilli jam and coriander dressing
- Grilled prawns with beans and shellfish oil
- Grilled quails with zhug and a cauliflower salad
- Grilled red mullet with clams
- Grilled salmon with aubergine purée and gnocchi
- Grilled salmon with dragoncello sauce
- Grilled tuna with raw fennel and red onion salad
- Grilled vegetable summer salad
- Grilled venison brochettes with redcurrant dressing
- Gurnard fillets with horseradish crust
- Halibut with a mushroom and saffron sauce
- Ham hock with potato and egg salad
- Ham hock, chicken and artichoke pithivier
- Ham, egg and chips
- Handkerchief pasta with mushroom and truffle sauce
- Hazelnut, chocolate and raspberry cake with chocolate cream
- Herb crusted halibut with leeks and whipped brie
- Homemade ketchup
- Homemade mincemeat
- Homemade tacos with toasted chickpeas and mango salsa
- Honey roast ham with fried egg and cranberry pickle
- Hot and sour chicken broth
- Hot smoked salmon
- Hot smoked salmon with miso and peanuts
- How to cure bacon
- Hummus topped with marinated lamb, lemon sauce and pine nuts
- Hummus with fried halloumi and cashew relish
- Indian-spiced potato croquettes with poached egg, leeks and broccoli
- Indian-spiced seafood wrap with date chutney
- Indonesian shellfish and cuttlefish broth
- Indonesian-style sour vegetable curry
- Instant coffee banana bread
- Jam roly-poly
- Japanese-inspired pot roasted monkfish
- Jersey Royal potatoes, asparagus, brown shrimp and blood orange butter
- Kale, squash and bacon pie
- Kapsalon (Dutch loaded fries)
- Khachapuri with Georgian walnut dip
- King prawn puri
- Korean seafood broth
- Lablabi (Tunisian breakfast)
- Lamb and pepper stew with cornbread
- Lamb chops with skordalia and a Greek feta dressing
- Lamb leg steaks with chermoula and aubergine tagine
- Lamb loin stuffed with kidney, liver and an olive sauce
- Lamb loin with vinegar-cooked potatoes and anchovy dressing
- Lamb shank pie with champ and Vichy carrots
- Lamb shank with mint butter, yoghurt and sumac
- Lamb shoulder pie
- Lamb skewers with aubergine chips
- Lamb with asparagus and prosciutto
- Langoustine quiche with tarragon and parsley
- Langoustines with chargrilled pork belly and tomato dressing
- Lebanese style rice pudding with rosewater and strawberry compôte
- Leek and potato soup with roasted pepper focaccia
- Lemon curd and coconut bread with lemon mascarpone cream
- Lemon sponge cake with confit vanilla lemons
- Lentil burgers with carrot pickle and peanut sauce
- Linguine aglio e olio and chicken Milanese
- Liqourice panna cotta with vanilla-roasted rhubarb and strawberries
- Liquorice roast pork with roasted sprouts
- Lobster ravioli with sautéed lobster claw meat
- Loin of venison with creamed corn and cobnuts
- Luxury fish pie
- Macerated strawberries with spiced red wine syrup and strawberry semifreddo
- Mackerel ceviche on sourdough
- Mackerel croquettes with herby couscous
- Mafalda carbonara with shaved fennel salad, lemon and bottarga
- Malaysian fish curry
- Manchego fondue in deep-fried potato skins
- Mango and coconut vegan meringue
- Mango pudding with lychees
- Mantua chicken salad with parsley ravioli
- Marinated cod with jalfrezi sauce, raita and saag aloo
- Marinated sirloin steak with Vietnamese-style dressing
- Marmalade panettone pudding
- Marmitako
- Marzipan cake with oranges
- Matt’s tapas – sautéed squid, sobrasada toast and prawns cooked in salt
- Mexican beef tostadas
- Middle Eastern-style beans
- Mincemeat samosas
- Mini carrot cakes with peanut caramel
- Miso black cod with clams
- Miso-braised mushrooms on toast with glazed scallops
- Miso-marinated beef skewers with grilled vegetables and soy beef broth
- Monkfish with celeriac mash, pickled samphire and Japanese-style seasoning
- Moroccan carrot
- Moroccan-style braised pork with couscous
- Mushroom panzerotti
- Mushroom risotto with crisp shiitake mushrooms
- Mushroom, feta and caramelised onion Wellington
- Mushroom, tarragon and oyster pie
- Mushrooms with socca bread and hummus
- Mussel and leek fritters with sweetcorn relish
- Mussel and saffron risotto with kale crisps
- Mussel soup with mussel fritters and pickled fennel
- Mussels cooked in beer with deep-fried monkfish
- Mussels, prawn and scallop Thai broth
- Mustard fried chicken with crispy curry leaves and mustard mayonnaise
- Nine-hour pork shoulder with pineapple relish
- Nonnettes
- North African-style beef and marrow bones with dried fruit
- Octopus ragù with soft polenta
- Octopus with salt-baked celeriac
- Orange and cardamom cake with orange frozen yoghurt
- Oxtail with pancetta and grapes
- Oyster po’ boys with spicy mayonnaise
- Pan-fried chicken, with courgette and broad bean salad
- Pan-fried duck breast with braised salsify and endive
- Pan-fried game with wild mushroom risotto
- Pan-fried sea bass, poached oysters, sage, capers and brown butter
- Pan-roasted sea bass with basil butter sauce
- Parmesan custards with anchovy toasts
- Parmesan fritters with cheesy spinach
- Parmesan soufflé with vin santo pears
- Parmigiana melanzana
- Pea soup topped with roasted salt cod
- Pea, tuna and tarragon broth
- Peanut butter blondies with peanut and coconut caramel
- Pear and apple crumble with caramel crème fraîche
- Pear, walnut and blue cheese tart
- Peppercorn crusted tuna with ginger and soy dressing
- Pheasant curry with spiced okra
- Piadina with crispy lamb
- Picanha steak with barbecue sauce and fried pickles
- Pickled sardines with crisp anchovies
- Pigeon and mushroom pie with watercress purée
- Pigeon breast with watercress purée and girolles
- Pigeon with gorgonzola and peas
- Pigeon with polenta
- Pizza with caramelised onions, salami and pickled chillies
- Poached chicken with green harissa
- Poached cod with date purée and caramelised onions
- Poached lamb in milk
- Poached salmon with pickled fennel and spiced soured cream
- Poached sea trout with wasabi and watercress sauce
- Poached trout with potato, dill and smoked salmon salad
- Poached turbot with spring vegetables
- Poached turkey leg with hazelnuts and gorgonzola
- Poached turkey with coriander dressing
- Poke bowl
- Pomegranate-marinated pork fillet with fennel confit
- Pork and black pudding Wellington with seared scallops
- Pork belly and pigs’ cheeks in red wine sauce with gnocchi
- Pork chop with roasted cauliflower and ’nduja white beans
- Pork chops with spinach-stuffed cauliflower
- Pork rack with Asian salad
- Portobello mushrooms, smoked haddock and chives
- Portuguese coriander, garlic and sourdough soup
- Pot au feu with roast lamb rump and cockles
- Pot roasted chicken in hay with carrots and fennel
- Pot-roasted pheasant with quinoa
- Pot-roasted pheasant with walnut sauce
- Pot-roasted shin of beef with orange, olives and parsley
- Potato and smoked salmon fritters with soft boiled egg and bacon
- Potato torte stuffed with braised lamb, lamb rack, tomato and mint dressing
- Potato, artichoke, black pudding and brie torte with sautéed kale
- Potato, celeriac and caramelised red onion pies
- Potato, Comté and lobster gratin
- Potted leftover roast beef
- Potted pig’s trotters
- Poutine
- Prawn banh mi mini baguettes
- Prawn thermidor with watercress and blood orange salad
- Prawn vol au vents
- Pringas
- Pulled duck and mushroom buns
- Pulled pork quesadilla
- Pumpkin and amaretto pie
- Pumpkin and nutmeg tart
- Pumpkin fritters, gruyère and Parmesan cream and kale vinaigrette
- Pumpkin pie
- Queen scallops with winter vegetables and parsley pesto
- Rabbit with orange, fennel and polenta
- Rack of lamb with purple sprouting broccoli, chilli and anchovy
- Rack of lamb with ragout of summer vegetables and mint hollandaise
- Rack of venison with a cep crust, venison tartare, wild mushrooms and venison broth
- Rack of venison with spiced butter and chard
- Rare grilled steak with globe artichoke
- Rare roast beef with griddled polenta
- Ratatouille with olive-stuffed lamb
- Ravioli of lamb shoulder with anchovy dressing
- Raw fish salad
- Razor clams with crisp pork belly, fennel and ginger
- Red pepper, beetroot and mushroom pithivier
- Refried bean and cheese tamales with jalapeno salsa
- Rhubarb and ginger cheesecake
- Rhubarb and ginger trifle
- Rhubarb tart with blood orange sabayon
- Rib of beef with cheesy crushed potatoes
- Ribollita Tuscan soup
- Rice pudding with brandy snaps
- Rice pudding with strawberries and puffed rice
- Ricotta and tagliatelle timballo
- Ricotta and vegetable pizza
- Risotto cakes with a creamy mushroom sauce and chicken livers
- Roast cauliflower steaks with blue cheese beignets
- Roast chicken with artichoke chips and béarnaise sauce
- Roast chicken with miso mushrooms and garlic mayonnaise
- Roast cod with artichoke purée and quinoa salad
- Roast duck breast with duck rillettes and steamed greens
- Roast duck breasts with endive and mooli salad
- Roast duck with sausage rolls, greens and spiced cherries
- Roast fillet of beef rolled in herbs, mushrooms and prosciutto
- Roast ginger chicken with apple slaw and spiced aubergine
- Roast goats’ cheese log with spiced potato breads
- Roast grouse with black figs and boozy elderberries
- Roast grouse with liver and mushrooms
- Roast guinea fowl, boudin blanc, black cabbage and chestnuts
- Roast haddock with celeriac, fennel, capers and balsamic brown butter
- Roast halibut with a walnut and parsley relish
- Roast kidney with celeriac purée and truffle vinaigrette
- Roast pork belly with cider and chorizo broth
- Roast pork loin with Jersey Royals, asparagus and morels
- Roast pork with watercress, sweet and sour apples and chicory
- Roast poussin with anchoiade
- Roast saddle of lamb with baked Savoy cabbage
- Roast sea bream in wine and cream with olives and capers
- Roast squash with spicy kale and dukkah halloumi
- Roasted black figs and aubergines with dates
- Roasted cauliflower with curry sauce and quick chapati breads
- Roasted chicken crown with citrus and herb salad
- Roasted cod with braised green lentils and beetroot pickle
- Roasted duck breast with anchovy salad
- Roasted figs with Marsala syllabub and roasted almonds
- Roasted heritage baby beets with crispy tofu
- Roasted kidneys and braised fennel
- Roasted monkfish with wild mushroom and truffle broth
- Roasted pork belly, glazed endive, buttered smoked eel and tarragon
- Roasted ray with brown shrimps, confit fennel and pickled chicory
- Roasted scallops with seaweed butter, sweetcorn, girolles and spring onions
- Roasted scallops, white beans and chorizo broth
- Roasted sea bass with wild mushrooms
- Roasted sirloin steak on the bone, salt baked carrots, black truffle vinaigrette
- Roasted spiced lamb ribs
- Roasted squab pigeon with pastilla and redcurrant sauce
- Rocket and ricotta cannelloni with tomato sauce and burrata
- Roman lardo soup
- Rosemary-scented mackerel with griddled saucisson and harissa baguette
- Rotolo of wild mushrooms, fennel sausage and truffle
- Rum and orange doughnuts with chocolate sauce and orange custard
- Rump of beef with roast Jerusalem artichokes and persillade
- Rump of lamb with onion, garlic and potato rösti
- Rump steak burgers with caramelised onions, Stilton and pancetta
- Saddle of rabbit with butter sauce
- Saffron risotto cakes with mushroom salad
- Saffron-braised kid with hummus
- Sago pudding with poached blackberries and almond crisps
- Salmon and halibut ceviche with cucumber, lemon and radish
- Salmon and scallop tartare with squid, tuna and ponzu dressing
- Salmon ravioli with smoked salmon and a butter sauce
- Salmon with sparkling wine and chive butter sauce
- Salt and pepper tempura squid, oysters and anchovy with chilli sauce
- Salt-baked monkfish in lemongrass sauce with greens
- Sardines three ways
- Sardinian Pasta with Parmesan and ricotta
- Saturday night lockdown burgers
- Sausage, beans and cheese pasty
- Sautéed calf’s kidney with lentils and braised porcini mushrooms
- Sautéed lambs’ kidneys with wet polenta and baby turnips
- Savoury hot cross bun strata
- Scallop, potato and fennel tart with dill sauce
- Scallops with black pudding meatballs
- Scallops, celeriac purée, black pudding, red chicory and anchovy salad
- Sea bass ceviche with avocado cream and spring onion fritters
- Seafood and sobrasada paella
- Seafood bourride
- Seafood linguine
- Seafood linguine with chilli
- Seared halibut with spinach in a soy and mirin dressing
- Seared scallops with avocado purée, marinated cucumber, mushrooms and potato crisps
- Seared scallops with crab fritters
- Seared tuna steak with linguine and puttanesca sauce
- Seared tuna with roast vegetables
- Shredded lamb belly with pittas, tahini yoghurt, burnt onions and herb salad
- Sichuan chicken with okra
- Sicilian brioche with almond granita
- Sirloin steak with cavolo nero dressing and baby potatoes
- Sirloin steak with spiced baked aubergine
- Skordalia with grapes, apples and almonds
- Skordalia with roasted Jerusalem artichokes
- Slow cooked pork ribs with braised monkfish and pickled cabbage
- Slow cooked ribs with Mexican chilli sauce
- Slow-braised ox cheek with confit garlic, mushrooms and French beans
- Slow-cooked chilli con carne
- Slow-cooked chorizo and white beans
- Slow-cooked pork knuckle with harissa and peppers
- Slow-roasted pork belly with piperade
- Smoked haddock brandade scotch eggs
- Smoked haddock broth with deep-fried eggs and chorizo oil
- Smoked haddock soufflé tart
- Smoked haddock with butterbean purée
- Smoked haddock with Welsh rarebit and remoulade
- Smoked mackerel soup
- Smoked mozzarella stromboli with a tuna, tomato and caper salad
- Smoked mussels and cod with pickled vegetables and dill dressing
- Smoked trout with a tomato, lime and ginger broth
- Smoky romesco and tomato galette
- Sole fillets and black pudding with Jerusalem artichoke purée
- Sole with broad beans, brown shrimps and sparkling wine sauce
- South African-inspired sausage rolls
- Soy and honey pork pasta bowl
- Spaghetti with veal meatballs
- Spanish-style fish stew
- Spare ribs with sweet potato chips
- Spiced apples with leftover roast pork and crisp fennel
- Spiced aubergine purée and grilled vegetables in lettuce cups
- Spiced beef shin with prunes and apricots
- Spiced braised venison and beetroot
- Spiced chicken skewers with coriander chutney and pilau rice
- Spiced corned beef with mustard sauce
- Spiced crispy tofu with green been, olive and caper relish
- Spiced duck with tamarind aubergine
- Spiced hake with artichoke cream and Brussels sprouts
- Spiced lamb breast with winter salad
- Spiced lentils and aubergine toast
- Spiced lobster with roast tomato and pepper soup
- Spiced pear tarte tatin with soured ice cream
- Spiced tuna steak with chickpea curry
- Spiced wild rabbit and red wine stew
- Spinach and pigeon pastilla
- Spinach tagliolini with crab, cherry tomatoes, chilli, garlic and lemon
- Spring minestrone with harissa toasts
- Spring minestrone with shellfish
- Squab pigeon with Moroccan braised vegetables
- Squid toasts with cucumber pickle
- Sri Lankan cod and crab curry with pickles and samosas
- Sri Lankan-style breakfast
- Steak frites
- Steak tagliata
- Steak tartare with shoestring fries, kidney and cavolo nero
- Steamed monkfish with Chinese dressing and prawn dumplings
- Steamed pork and prawn dumplings
- Steamed razor clams with bacon and chilli
- Steamed sea bass with griddled vegetables in a red curry sauce
- Steamed sea bream with scallop mousse
- Steamed seafood with creamy mash
- Steamed shellfish with cauliflower
- Steamed sole with cucumber and shrimps
- Steamed syrup sponge and custard
- Stewed tripe with tomato, chilli and fennel
- Sticky fig pudding with Armagnac ice cream, vanilla sauce and poached figs
- Sticky prawns and cured salmon with fragrant vegetables and crispy shallots
- Sticky rice with prawn salad, basil mayonnaise and miso kale
- Stir-fried spinach with garlic and firecracker corn
- Strawberry and cherry galette
- Strawberry galette
- Stuffed and roasted guinea fowl
- Stuffed aubergines with peanut sauce
- Stuffed banana shallots
- Stuffed Brie, smoked eel and Jerusalem artichokes
- Stuffed squid with crab in a lemongrass broth
- Stuffed tomatoes
- Sugar-cured prawns with fried sweet potatoes and hot and sour pineapple
- Sugar-cured trout with cornbread blinis
- Summer lamb stew with chilli and lemon gremolata
- Summer vegetables in a spinach sauce
- Superfood bowl with avocado cream, quinoa, roast beetroot and avocado fritters
- Swede gnocchi with broad bean purée
- Sweet and sour fish with Sicilian orange salad
- Sweet and sour pork with egg fu yung
- Sweet potato and halloumi curry
- Sweet potato gnocchi with caper sauce and warm halloumi
- Tacos with slow-roasted pork collar and Mexican mole sauce
- Tagliarini with red mullet, tomatoes, olives and pangrattato
- Tagliatelle with peas, guanciale mascarpone and summer herbs
- Tagliolini carbonara
- Tamarind-glazed tuna with watercress and broccoli salad
- Tartare sauce
- Thai basil fried rice with chicken
- Thai beef curry
- Thai chicken larb with toasted rice
- Thai coconut chicken soup with summer rolls
- Thai pork burgers
- Thai pork krapow
- Thai sea bass with peanut dressing
- Thai vegan burger with peanut dressing
- Thai-style barbecue sauce
- Thai-style steamed red snapper
- Tiger prawn noodle broth with prawn balls and deep-fried egg
- Toad in the hole with onion gravy and mash potato
- Toffee, hazelnut and whisky tart with raspberries
- Tomahawk steak fried tacos, avocado chilli cream and roasted vegetables
- Tomato and onion curry quiche
- Tourin soup
- Tripe and onion stew with crisp tripe and mustard béarnaise sauce
- Trout in tomato, basil and ginger stock
- Truffade
- Truffade
- Truffled potato and egg ravioli with porcini sauce
- Truffled potato croquettes with Dover sole
- Tuna and pepper tart
- Tuna steak, orange and potato salad
- Tuna tartare with deep-fried artichokes and a raw artichoke salad
- Tuna tostadas
- Turbot with courgettes, watercress and sweet vinegar dressing
- Turkey risotto
- Turkey, date and chestnut dumplings
- Turkish lamb chops with tahini dressing and pickled red onions
- Turkish tomato and orzo soup
- Turkish wraps with spiced goat
- Turkish-style mezze
- Tuscan rice pudding tartlets
- Two ways with corn on the cob
- Ugandan rolex
- Upma
- Valencian paella
- Veal and Stilton pie
- Veal chop Normande
- Veal offal with liver pâté and broth
- Veal short ribs with crispy curry leaves
- Veal stroganoff
- Vegan shepherd’s pie
- Vegetable bibimbap
- Vegetable fritters with spiced coconut chickpeas
- Vegetable pesto tart
- Victoria(ish) sponge dessert
- Vitello tonnato
- Walnut and caramel tart
- Warm beetroot, artichoke and pear salad
- Warm onion tart with crispy tripe and parsley dressing
- Warm parsnip, blue cheese and chestnut salad
- Welsh rarebit with crab
- White chocolate cheesecake with passion fruit and lime
- Whole baked cheese pithivier
- Whole deep-fried onion with roasted garlic, parmesan, gruyère and thyme cream
- Whole roast sea bass with lemon thyme, tomato and chilli toasts
- Whole roasted baby pineapple with rum and chilli