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Fried chicken with bread and butter pickles

by Carl Clarke
Main course

Serves 2

Prep: >2 hrs

Cook: 10-30 mins

Glazy chick burger (vegan chicken-style burger with Chinese glaze)

Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Marinated lamb neck with roasted potatoes and tomatoes

by José Pizarro
Main course

Serves 4

Prep: overnight

Cook: 1-2 hrs

Oyster po’ boys with spicy mayonnaise

by Matt Tebbutt
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: <10 mins

Shakshuka traybake

by Rukmini Iyer
Brunch

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Slow-cooker apple-glazed ribs

by Miss South
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

Vegan chilli

by Justine Pattison
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Softened sweet onion and crisp fried fish

by Nadiya Hussain
Main course

Serves 3

Prep: <30 mins

Cook: 10-30 mins

Spiced roasted butternut squash and black rice salad

by Sabrina Ghayour
Side dishes

Serves 6–8

Prep: <30 mins

Cook: 30-60 mins

Spicy Mexican-style bean burger

by Tom Kerridge
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Squash, pepper and cavolo nero in cashew sauce

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Sticky PX-glazed chicken wings with pickled salad

by Paul Ainsworth
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Texas-style espresso BBQ sauce

by Sam Evans and Shauna Guinn
Other

Makes approximately 700ml/1¼ pint

Prep: <30 mins

Cook: 10-30 mins

Vegan ‘smoked salmon’ and ‘cream cheese’ bagel

by Ben Rebuck
Light meals & snacks

Serves 4

Prep: overnight

Cook: 30-60 mins

Tamarind and smoked chilli barbecue chicken thighs

by Andi Oliver
Main course

Serves 8

Prep: 1-2 hrs

Cook: 30-60 mins

Four-hour beef ribs, barbecue glaze and corn ribs

by Matt Tebbutt
Main course

Serves 4

Prep: overnight

Cook: >2 hrs

Masala chicken with minted yoghurt sauce

by The Hairy Bikers
Main course

Serves 4–5

Prep: overnight

Cook: 30-60 mins

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