Main Course Recipes
194 recipes found
Pastitsio (Greek Lasagna with Béchamel)
Savoury meat layers baked with pasta and topped with creamy béchamel.
Beetroot-Cured Salmon
Beetroot-cured salmon with dill and juniper, gently preserved for a vibrant, aromatic flavour.
Cajun Honey Butter Chicken with Crispy Smashed Potatoes and Roasted Sweet/Tart Lemon Slices
Cajun-spiced chicken roasted with crispy smashed potatoes and tangy lemon slices.
Short Rib Pateta
Tender short rib in a savoury stock, slow-cooked with vegetables and potatoes, rich in flavour and texture.
Smoked Beef & Pepperoni Tartare with Black Pepper & Mustard Aïoli
Smoky beef and pepperoni with crisp gherkins in a zesty mustard aïoli, finely chopped for texture.
Honey & Pomegranate Beef & Lamb Meatballs
Beef and lamb meatballs with honey and pomegranate, browned and simmered in spiced oil.
Mushroom Swiss Burger
Create the most juicy and flavourful Mushroom Swiss Burger with this easy recipe! The burger is perfectly seasoned with…
Mediterranean Burgers with Tzatziki Sauce
So full of fabulous flavour hot off the grill, Mediterranean Burgers with Tzatziki Sauce are great with or without grill…
Tortilla Carbonara
Potatoes and onion in a creamy egg and guanciale sauce, lightly crisp on the outside.
Potato Gratin with Smoked Pancetta and Brie
🥔🧀 The kind of potato gratin that makes you forget it was supposed to be a side dish. Paper-thin potatoes, sweet onion…
Oven-Baked Chicken with Sauce and Vegetables
Chicken baked with spiced vegetables and a creamy sauce, tender and aromatic.
Sticky Slow Cooked Lamb & Potatoes
A glorious Sunday roast dinner made easy by cooking everything in one pot. The lamb becomes tender and is glazed to perf…
Winter Pot Roast
A hearty, comforting pot roast seasoned with a blend of spices and slow-cooked in beef broth with vegetables. Perfect fo…
Roast Chicken Truffle & Mushroom Orzo
A one pot roast chicken with buttery herbs, porcini mushrooms, Parmesan and truffle orzo soaking up all of those incredi…
Duck à l’Orange
A classic French dish featuring crispy duck breast served with a glossy orange sauce and a rich orange glaze, perfect fo…
Greek Style Roast Chicken
A flavourful roast chicken cooked with lemon, oregano, and feta potatoes, all in the rich chicken juices for a delicious…
Herb Butter Roast Turkey
Herb butter roasted turkey with lemon and onion, tender and fragrant from fresh sage and thyme.
Caramel Pork
Caramel pork is a sweet and savoury Asian-inspired dish, tender and full of flavour. It is made with few ingredients, bu…
Côte de Bœuf with Café de Paris Butter & Frites
A rich, classic French dish featuring a perfectly seared côte de bœuf, crispy fries, and a luxurious homemade Café de Pa…
Pumpkin Risotto with Taleggio Fondue, Chicken Jus and Toasted Almonds
A rich and creamy pumpkin risotto with Taleggio fondue, chicken jus, and toasted almonds, served directly in the cassero…
Pastitsio
This best Greek pastitsio recipe is a comforting, authentic family-style pasta bake made with seasoned beef mince, penne…
Cantonese Crispy Skin Pork Belly 燒肉
A traditional Cantonese recipe for crispy skin pork belly with perfectly crackled skin and tender meat, achieved through…
Porchetta & Polenta au Parmesan
A slow-cooked pork shoulder roll with crispy skin, served with creamy polenta and sautéed mushrooms, all flavoured with…
Moussaka
A classic Greek dish featuring layers of eggplant and potato with a rich meat sauce and creamy béchamel, baked to perfec…
Creamy Lemon Zucchini Pasta
Creamy zucchini pasta with lemon, garlic and herbs, gently cooked in olive oil and cream.
Chicken Fried Chicken
Crispy fried chicken with a seasoned flour crust, cooked in hot oil until golden and crunchy.
Tortellini with Brown Butter and Sage
Cheese tortellini tossed in nutty brown butter with crispy sage and garlic.
Slow Cooker French Onion Beef Soup
Slow-cooked onions with beef, beer and stock, topped with toasted cheese and bread.
Pot Roast Brisket with Harissa and Spices
Slow-cooked beef brisket with harissa and warm spices, tender and deeply flavoured.
Seafood Chowder
Creamy seafood chowder with tender fish, shellfish and potatoes in a savoury broth.
Slow Cooker German-Style Pot Roast
Beef chuck roasted slowly with onions, cabbage, carrots and potatoes in broth and cider.
French Onion Beef Noodle Soup
Slow-cooked beef short ribs with caramelised onions and aromatic spices in a savoury broth.
Spaghetti and Meatballs
Hearty meatballs in a fragrant tomato sauce with garlic and herbs, served with toasted bread and cheese.
Manhattan Clam Chowder
Creamy clam chowder with tender potatoes, fresh herbs and a savoury tomato base.
New England Clam Chowder
Creamy clam chowder with tender potatoes, bacon and fresh clams in a savoury broth.
New Orleans Corn Bisque with Smoked Sausage
Creamy corn bisque with smoky sausage, tender potatoes and a hint of spice.
Beef Stew with Root Vegetables
Beef and root vegetables slow-cooked in beer and broth with garlic and paprika.
Leftover Baked Potato Soup
Creamy potato soup with leeks, garlic, and a tangy finish, richly flavoured and smooth.
Perfect Pot Roast
Slow-braised chuck roast with onions and carrots, tender and deeply flavoured.
Cranberry Balsamic Chicken
Crispy chicken thighs with sweet-tart cranberry balsamic glaze and fragrant herbs.
High-Protein French Toast
Crisp protein bread soaked in egg wash, topped with granola and banana, lightly spiced with cinnamon.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
