Jamón croque monsieur
Jamón croque monsieur | This classic ham and cheese toasted sandwich is a winner for breakfast – or as a snack mid-afternoon or late at night, or at any other time of day. Guillaume Brahimi's recipe is bigger, better and more lavish, using slabs of the best sourdough, beaufort or gruyère cheese, and the finest Spanish ham (jamón ibérico) in lieu of authentic French ham. He toasts the sandwich in the oven for the maximum melt on the cheese and a gorgeously crisp exterior.
Couscous salad | This recipe is a great salad for a barbecue and works especially well with grilled meats. You could even use roasted vegetables if you wish.
Mango chutney | Chutney is one of those ingredients that just makes everything taste better! This is an easy recipe for a summer chutney, great to have on hand for sandwiches, serve with roasted chicken or even barbecued pork.
Pasta ribbons with chicken liver sauce (tajarin con fegatini)
Pasta ribbons with chicken liver sauce (tajarin con fegatini) | Tajarin is the Piedmontese dialect name for tagliolini or tagliarini (thin ribbons of pasta). They are particularly connected with the town of Alba – where this recipe, with its sauce of chicken livers, is also known as tajarin all’albese, where a topping of the famous local white truffle is added. Tajarin are served with many sauces, and one famed for its simplicity is sugo di arrosto, the drippings left over in the pan from a…
Duck fat broccoli with garlic and bacon
Duck fat broccoli with garlic and bacon | When in season, I like to make this recipe with Brussels sprouts, too. It’s a good use for any duck (or pork) fat you have left over after a roast. Serve with any of the more robust winter meats such as duck, a roast of any kind, or even a braise of beef or lamb.
Orange and star anise duck on roasted beetroot
Orange and star anise duck on roasted beetroot | While this winter warming recipe for orange roasted duck from Matthew Evans does take 2 days to marinate, the wait is well worth it. If you’re in a hurry, simply cook star anise in the wine and 125ml water for 20 minutes over low heat, set aside to cool, crush in garlic, add orange zest, then pour over duck, add salt and pepperberries, and marinate it for as long as you can.
Chicken masala kebabs (murg masala)
Chicken masala kebabs (murg masala) | Roasting and grinding your own spices will make all the difference to these Indian chicken masala kebabs. While in this recipe they are cooked in the oven, they would also work well on the barbecue. You will need to soak the skewers for 30 minutes before threading to prevent them from burning during cooking.
Perfect roast turkey and stuffing
Perfect roast turkey and stuffing | I love roasting turkey with the stuffing inside the cavity of the bird - after all, that’s why it’s called stuffing! It absorbs all the lovely turkey juices, creating a flavourful accompaniment to the Christmas roast. Trust me, you'll never go back to making stuffing in a separate tin again! Oven temperatures vary, so be sure to check your turkey is cooked through.For this recipe, you will need a piece of muslin cloth large enough to cover the turkey.
Rib eye of beef with Paris potatoes
Rib eye of beef with Paris potatoes | Guillaume loves the decadence of cooking an enormous wagyu rib eye steak on the bone thatâ€™s in excess of one kilogram, to serve several people. Itâ€™s a showstopper of a steak that will spoil you for anything less. He browns it on the grill then transfers it to the oven, and one of his secrets is "the Guillaume massage" of garlic, bay leaves and thyme. This recipe will also work nicely for a standing rib roast with a few ribs attached. Guillaume…
American-style barbecue sauce and brisket
American-style barbecue sauce and brisket | This is Sadie’s family recipe for an American-style barbecue sauce. Don’t be scared by the list of ingredients, as most are commonplace, and if you make a double batch, it freezes well for later use. I love it on pork spare ribs, marinated overnight, then roasted over a low heat on a smoky barbecue or chargrill. The marinade is also perfect for beef brisket, cooked long and slow on a smoky covered barbecue. Brisket is a great tasting cut – it’s…
Basic chicken stock
Basic chicken stock | This recipe can be adapted for beef, lamb or goat. Simply substitute these for the chicken. For an extra-rich meat stock, first roast the bones in the oven for about an hour. You can use bones from a leftover roast chicken, buy them from a poultry supplier at the market, or use chicken necks. All are cheap and will result in a good, rich stock. Add stock to recipes for stews and casseroles.
Oven-roasted suckling pig with scented apple sauce (porchetto arrosto con salsa alle mele)
Oven-roasted suckling pig with scented apple sauce (porchetto arrosto con salsa alle mele) | This recipe for Italian suckling pig is definitely one for a special occasion with friends and family. Small enough to fit into a domestic oven, half a suckling pig will feed about eight people. And it's surprisingly simple to do - the results, however, are quite impressive.