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Chicken casserole with potato cobbler

by The Hairy Bikers
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Chicken supreme au vin bourguignon

by Michel Roux Jr.
Main course

Serves 2

Prep: >2 hrs

Cook: 30-60 mins

Roast chicken with forty cloves of garlic

by The Hairy Bikers
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Garlic-crumbed cheese-stuffed chicken

by Nigel Slater
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Monkfish with sage and onion stuffing and cranberry dressing

by Nathan Outlaw
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Brussels sprouts with chestnuts and pancetta

by Mary Berry
Side dishes

Serves 6

Prep: <30 mins

Cook: 10-30 mins

Squab pigeon casserole

Main course

Serves 2

Prep: <30 mins

Cook: 1-2 hrs

Stuffed chicken thighs with lemon sauce

by Mary Berry
Main course

Serves 4-6

Prep: <30 mins

Cook: 30-60 mins

The ultimate Christmas roast beef

by James Martin
Main course

Serves 6-8

Prep: overnight

Cook: >2 hrs

Wild sea bass with champagne sauce

by Galton Blackiston
Main course

Serves 6

Prep: <30 mins

Cook: 30-60 mins

Meatballs in a spicy tomato sauce (Boles de picolat)

by Rick Stein
Main course

Serves 4–6

Prep: <30 mins

Cook: 1-2 hrs

Beef ragu with linguine

by James Martin
Main course

Serves 4

Prep: 1-2 hrs

Cook: 30-60 mins

Daube de boeuf Provençal

by Eric Chavot
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

Five-spice roasted quail with sweet-and-sour cranberry sauce

by Ching-He Huang
Main course

Serves 4

Prep: 30-60 mins

Cook: 1-2 hrs

Shepherd’s pie with mint salsa verde

by Paul Ainsworth
Main course

Serves 8

Prep: <30 mins

Cook: >2 hrs

Potatoes in their skins

by Becca Spry
Starters & nibbles

Serves 1

Prep: <30 mins

Cook: 1-2 hrs

Proper baked beans

by Tom Kerridge
Light meals & snacks

Serves 6

Prep: overnight

Cook: >2 hrs

Spiced duck breast with cabbage

by Clare Smyth
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Watercress and pea soup

by James Martin
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: <10 mins

Eggs Benedict Florentine

by Mary Berry
Brunch

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Honey-glazed confit duck with spiced lentils and mashed potato

by James Martin
Main course

Serves 4

Prep: overnight

Cook: >2 hrs

Roast pheasant and bread sauce

by Raymond Blanc
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Spaghetti all’amatriciana

by Theo Randall
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Lentil stew with sweet onions

by Nigel Slater
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

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