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Showing: 113 recipes
Reader recipe: Sweetcorn brunch fritters
Reader recipe: Sweetcorn brunch fritters
Anna, from South wales, won our recipe competition using sweetcorn in these delicious crispy fritters
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Serves: 4
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Shakshuka
Shakshuka
Take time to rustle up this one-pan wonder of rich tomatoes, spices and creamy eggs, then grab some crusty bread to dip into it.

Recipe by Nadine Brown

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Serves: 4
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Rolled roast lamb with Wensleydale, apricot and herb stuffing
Rolled roast lamb with Wensleydale, apricot and herb stuffing
Tangy Wensleydale cheese and nuggets of sweet apricot add a lovely flavour hit to this Easter-friendly lamb roast. Serve with crunchy roast potatoes and sautéed spring greens

Recipe by Tamsin Burnett-Hall

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Serves: 4
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Million-dollar chicken
Million-dollar chicken
At first glance, this might look like any other roast chicken… but there’s a hidden bonus of sourdough bread slices underneath, which absorb the roasting juices and a smoky crème fraîche sauce. Dig in!

Recipe by Tamsin Burnett-Hall

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Serves: 4
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Sausage and mash pie
Sausage and mash pie
Up your bangers and mash game with a mustard and cheese topped sausage pie. Serve with green veg and let the whole family dig in

Recipe by Emily Jonzen

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Serves: 4
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Smoky lamb burger with pickled red cabbage, chilli and garlic sauce
Smoky lamb burger with pickled red cabbage, chilli and garlic sauce
All the naughtiness of a lamb doner loaded into a burger. Add any kebab shop extras you fancy – sliced tomatoes and onions, hot chilli sauce and houmous would all work well

Recipe by Sarah Akhurst

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Makes: 4
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Frying pan Hawaiian pizza
Frying pan Hawaiian pizza
Cooking this retro deep-dish pizza in a frying pan makes a super-crisp base and fluffy crust. Don't miss out on the dipping sauce!

Recipe by Anna Glover

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Serves: 4
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Flavour-bomb pizza
Flavour-bomb pizza
Our former food assistant Ailsa says: 'I tend to throw everything left in the fridge on top of a pizza at the end of the week. Super-punchy ingredients, like chillies and chorizo, work brilliantly – and adding honey to the chorizo gives a sweet, crunchy finish.’

Recipe by Ailsa Brown

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Makes: 2 large pizzas
Serves: 4
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Steak with roasted garlic and burnt spring onion butter
Steak with roasted garlic and burnt spring onion butter
‘Cooking over fire is so much more than the immediate reaction of food over a blistering heat. Sure it can be hot and fast, but it can also be low and slow, as well as somewhere in between. I love this recipe because it showcases the barbecue’s capabilities. A thick steak licked over searing heat, and roasted garlic cooked slower away from the coals to gently draw the cloves’ natural sweetness.’ says chef Melissa

Recipe by Melissa Thompson

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Serves: 4
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