New Classics: Inspiring and delicious recipes to transform your home cooking. Marcus Wareing
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ROASTED RED PEPPER, ROCKET, CASHEW AND FETA FLATBREADS
ROAST CHICKEN, SEMI-DRIED TOMATO, GRILLED GEM LETTUCE AND BASIL SALAD
GREEN BEAN, CRISPY BACON, SHALLOT AND ONION SEED SALAD
CHICKEN, BARLEY AND THYME SOUP
BACON AND SWEET POTATO SOUP WITH ALMOND BUTTER
BUTTER-POACHED CHICKEN WITH PEAS, BROAD BEANS AND GOATS’ CURD
CHICKEN LIVER PÂTÉ WITH GINGER AND LAPSANG SOUCHONG JELLY
ROSEMARY ROAST CHICKEN WITH BAKED FENNEL AND POTATOES
HANGER STEAK WITH SAUCE GRIBICHE AND CONFIT EGG YOLK
MISO-GLAZED CHICKEN THIGHS WITH STICKY RICE AND SESAME GREENS
CHICKEN, MUSTARD AND SPINACH COBBLER
CHICKEN, CASHEW AND BEANSPROUT STIR-FRY
CRISPY CHICKEN THIGHS WITH PEANUT AND COCONUT SAUCE AND PICKLED LETTUCE
CHICKEN WELLINGTONS WITH MUSTARD SAUCE
ROAST POUSSIN WITH MUSHROOMS, SWEETCORN AND TARRAGON
DUCK WITH TAMARIND SAUCE, CASHEW BUTTER, FREEKEH AND PICKLED PLUMS
CRISPY DUCK SALAD WITH PINK GRAPEFRUIT, CASHEW AND CORIANDER
PORK CHOPS WITH SALSA VERDE AND WHITE BEANS
PORK FILLET WITH PINE-NUT CRUMB AND CHARRED CABBAGE
CUMBERLAND SAUSAGE, ONION AND POTATO PIE
MACARONI CHEESE WITH BACON JAM
SLOW-COOKED PORK BELLY WITH BURNT PEAR AND NUTMEG
SPICED PORK AND PRAWN BROTH WITH SLOW-COOKED PORK BELLY
SMOKY PORK RIBS WITH BOURBON AND APPLE GLAZE
PORK SCHNITZEL WITH ’NDUJA AIOLI
SPICED LAMB KOFTA WITH BANANA CHUTNEY
WARM LAMB NECK AND MINTED PEA BAGUETTE
HARISSA-MARINATED LAMB WITH MINT CHUTNEY, PISTACHIOS AND YOGHURT DRESSING
LAMB CHOPS WITH ASPARAGUS, PARMESAN SAUCE AND MARJORAM
LAMB STEW WITH TARRAGON DUMPLINGS
LAMB RUMP WITH POLENTA AND ARTICHOKE SALAD
SLOW-COOKED LEG OF LAMB WITH GREEN OLIVE SALSA AND SPICED LEMON
FLASH-FRIED SIRLOIN STEAK AND BROCCOLI WITH SESAME AND CHILLI DRESSING
BRESAOLA, BLUE CHEESE AND HONEY PIZZA
HERB AND MOZZARELLA MEATBALL BAKE
RIB OF BEEF WITH RED WINE SAUCE, BONE MARROW AND YORKSHIRE PUDDINGS
LOIN OF VENISON WITH CREAMED SPROUTS AND JUNIPER SAUCE
PRAWN, SUGAR SNAP, KALE, PEANUT AND CORIANDER SALAD
CRAB WITH CHILLED TOMATO SOUP, LEMON AND PICKLED CUCUMBER
FISH SOUP WITH SEA BASS, MACKEREL AND PRAWNS
GRAVADLAX WITH GRAPEFRUIT AND CORIANDER
BROWN SHRIMPS, BROAD BEANS, FENNEL AND LEMON BRUSCHETTA
TUNA CRUDO WITH MISO, APPLE, LIME AND SAMPHIRE
GRILLED SCALLOPS WITH GREEN CHILLI AND CORIANDER SALSA, PEACH AND BUTTERMILK