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Speedy beef stifado
Speedy beef stifado
This cheat’s stifado uses ready-made meatballs instead of stewing beef to deliver the same tender results in a fraction of the time

Recipe by Sarah Akhurst

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Serves: 6
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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
time
Serves: 4
Rating:
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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Triple-mustard roast beef and Yorkshire pudding
Triple-mustard roast beef and Yorkshire pudding
Topside is a lean but tender cut that roasts well and carves into thin slices, perfect for Sunday lunch

Recipe by Tamsin Burnett-Hall

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Serves: 6
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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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Rosemary roast lamb with Provençal panzanella
Rosemary roast lamb with Provençal panzanella
Lamb breast is a lovely, juicy cut – packed full of flavour and a great weekend option. It’s also half the price of a boneless lamb shoulder.

Recipe by Sarah Cook

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Serves: 4-6
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Surf and turf skillet with garlic dippers
Surf and turf skillet with garlic dippers
An indulgent sharing dish that will keep both meat lovers and shellfish fans happy. Tear off slices of the garlic bread and use it to scoop up the prawns and seared steak in their rich, creamy sauce.

Recipe by Sarah Akhurst

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Serves: 2
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Café de Paris roasties
Café de Paris roasties
Despite the name, Café de Paris butter actually originated in a Geneva restaurant of the same name in the 1930s. Packed with spices and umami flavour, it’s also great with steak and oil-rich fish like salmon.

Recipe by Sarah Akhurst

time
Serves: 6-8 with flavoured butter left over
Rating:
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