PERFECT SUNDAY LUNCHES

Baked Sliced Potatoes

Baked Sliced Potatoes is an easy way to present potatoes with the minimum of fuss.

Preparation: 5 Minutes
Cooking: 1 Hour
Beef and Ale Pie

Tender beef in beer with a crisp pastry crust makes this Beef and Ale Pie a tasty treat for a family meal.

Preparation: 20 Minutes
Cooking: 3 Hours
Beef and Onions Braised in Beer

Beef and Onions Braised in Beer is one of those heart-warming dishes that taste equally as good whether eaten for lunch or dinner, summer or winter.

Preparation: 20 Minutes
Cooking: 2 Hours 30 Minutes
Beef Wellington

Beef Wellington - the tenderest of Angus beef, smothered with mushroom duxelles, wrapped in Parma ham and put to bed in a cover of golden puff pastry.

Preparation: 1 Hour
Cooking: 30 Minutes
Boeuf à la Bourguignone

Originally a peasant dish and very much a favourite among those slowly cooked dishes that are traditionally the domain of French housewives

Preparation: 30 Minutes
Cooking: 3 Hours 30 Minutes
Braised Fennel

This recipe creates a fennel that is soft, succulent and bears only a gentle hint of the anise for which it has become known.

Preparation: 5 Minutes
Cooking: 40 Minutes
Braised Leeks

Properly cleaned and cooked, the leek is a fine vegetable and Braised Leeks enjoy a delightful flavour, so make the best of them.

Preparation: 8 Minutes
Cooking: 15 Minutes
Stewed Pigeons (Pigeons en Estouffade)

For many, many years, I avoided pigeon since my memories of it were as an extremely gamey meat. However, I was to be proved wrong...

Preparation: 10 Minutes
Cooking: 1 Hour 15 Minutes
Turkey Stuffed with Chestnut & Apple

I love turkey and I love chestnuts, so you can imagine that Turkey with Chestnut & Apple Stuffing is amongst my favourites.

Preparation: 20 Minutes
Cooking: 3 Hours 45 Minutes
Canard au Poivre (Duck with Peppercorns)

The French are quite partial to eating duck, and with good reason - they cook it extremely well.

Preparation: 20 Minutes
Cooking: 1 Hour 15 Minutes
Cassoulet

Cassoulet is a rich, slow-cooked bean stew or casserole of peasant origins from the south of France. Typically, it contains pork sausages & pork loin.

Preparation: 20 Minutes
Cooking: 2 Hours
Champ

Champ is an Irish dish, made by combining mashed potatoes and chopped spring onions (scallions) with butter and milk.

Preparation: 10 Minutes
Cooking: 30 Minutes
Cheese Toad in the Hole

Cheese Toad in the Hole is a simple variation on a basic Toad in the Hole with the addition of cheese and the substitution of chipolatas for sausages

Preparation: 10 Minutes
Cooking: 20 Minutes
Chicken Kiev

Chicken Kiev - created in Moscow Merchants' Club in the early 20th century and renamed Chicken Kiev in one of the Soviet restaurants in later years.

Preparation: 15 Minutes
Cooking: 30 Minutes
Chicken Pot Pie

An old fashioned, traditional Chicken Pot Pie, made from a whole chicken, freshly cut vegetables, and a flaky homemade crust.

Preparation: 30 Minutes
Cooking: 2 Hours 30 Minutes
Chicken with Garlic Cloves

You will no doubt be surprised to see that 25 cloves of garlic (about 4 complete heads of garlic) are used for Chicken with Garlic Cloves.

Preparation: 10 Minutes
Cooking: 1 Hour 35 Minutes
Chicken with Tarragon (Poulet à l'Estragon)

Chicken with Tarragon is one of the classic French ways to cook a chicken. Stupidly simple but plenty of taste and fragrance.

Preparation: 5 Minutes
Cooking: 1 Hour 45 Minutes
Stuffed Pork with Redcurrant Sauce

This recipe for Stuffed Pork with Redcurrant Sauce (called, in French, "Porc Farci aux Pruneaux") makes use of prunes and raisins for the stuffing

Preparation: 15 Minutes
Cooking: 1 Hour 40 Minutes
Stuffed Shoulder of Lamb

I ran out of compliments when first I tasted Stuffed Shoulder of Lambat a friend's house just outside Paris. This is really delicious.

Preparation: 15 Minutes
Cooking: 1 Hour 30 Minutes
Cider-Glazed Roast Ham

Cider-Glazed Roast Ham is one of those traditional British recipes that bring thoughts of Christmas and snow and log fires to mind.

Preparation: 30 Minutes
Cooking: 3 Hours 15 Minutes
Colcannon

Colcannon is a traditional Irish method of serving vegetables (in this case, potatoes and cabbage). Dead easy to make and very tasty

Preparation: 5 Minutes
Cooking: 35 Minutes
Country Lamb Pie

The addition of a little blue cheese to this Country Lamb Pie lifts it from "normal" to "super-pie" status because the taste is so good.

Preparation: 30 Minutes
Cooking: 1 Hour 10 Minutes
Sunday Roast Beef

The British traditionally roast a joint of beef on Sundays. There's no reason why you shouldn't treat yourself to this delightful meal at any time.

Preparation: 3 Minutes
Cooking: 45 Minutes
Crispy Topped Manx Pie

Crispy Topped Manx Pie is a crisp, potato-topped pie that is slow-cooked and really inexpensive to make. It's a great family meal.

Preparation: 30 Minutes
Cooking: 3 Hours 30 Minutes
Cullen Skink (Haddock, Potato & Leek Soup)

Cullen Skink is a thick soup originating in the town of Cullen in Moray, on the north-east coast of Scotland. Smokier and more assertive than chowder

Preparation: 10 Minutes
Cooking: 40 Minutes
Cumberland and Gorgonzola Toad in the Hole

Cumberland and Gorgonzola Toad in the Hole ups the standards from normal Toad in the Hole! A great variation from the normal meal.

Preparation: 10 Minutes
Cooking: 40 Minutes
Daube Provençale

If ever there was an underrated "stew", Daube Provençale is it! Daube is tender and carries the exquisite taste and aromas of the Mediterranean

Preparation: 20 Minutes
Cooking: 3 Hours
Double-Take Apple Flan

Double-Take Apple Flan is a winner, no matter what the occasion, and the extra little trouble in preparation and cooking is well worth the effort.

Preparation: 15 Minutes
Cooking: 50 Minutes
Duck with Peppercorns

Roast Duck is one of my absolute favorites and the tang of freshly-crushed peppercorns adds another dimension to this great recipe

Preparation: 15 Minutes
Cooking: 1 Hour 30 Minutes
Easy Cook Chicken

This is the easiest way to cook a whole chicken. You will need a large pan or flameproof casserole dish big enough to contain the whole chicken.

Preparation: 5 Minutes
Cooking: 45 Minutes
Filet Mignon with Honey and Ginger (Tenderloin of Pork)

Filet Mignon (tenderloin of pork) with Honey and Ginger has a sublime taste and will leave your guests screaming for more!

Preparation: 15 Minutes
Cooking: 45 Minutes
Filet Mignon with Sage and Rosemary (Tenderloin of Pork)

Filet Mignon with Sage and Rosemary enhances the tenderness and taste of the pork with gentle herbs. On the other hand, it is quite delicious with

Preparation: 15 Minutes
Cooking: 30 Minutes
French Style Peas

Once you've tasted it, French Style Peas will become a regular in your culinary repertoire! You will be forever grateful to the French for sharing!

Preparation: 5 Minutes
Cooking: 8 Minutes
Gammon Steaks with Cabbage Mash

Gammon Steaks with Cabbage Mash is a homely, satisfying dish that's perfect for chilly days!

Preparation: 15 Minutes
Cooking: 30 Minutes
Gammon with Cumberland Sauce

This delicious recipe for Gammon with Cumberland Sauce will have your taste buds working overtime. Perfect for entertaining or as a family meal

Preparation: 10 Minutes
Cooking: 2 Hours
Glazed Onions

This recipe for Glazed Onions is both straightforward and also, being somewhat unusual, is excellent when entertaining.

Preparation: 5 Minutes
Cooking: 1 Hour 30 Minutes
Graham's Broccoli Rabé

Graham's Broccoli Rabé is a great way to cook rapini (also known as broccoli rabé, broccoletti or friarielli).

Preparation: 5 Minutes
Cooking: 20 Minutes
Grenadin de Veau Gratiné

In cookery, a grenadin is a larded fillet, especially one of veal or poultry, glazed with its own concentrated liquor.

Preparation: 5 Minutes
Cooking: 15 Minutes
Grilled Veal

Veal is the meat of young cattle (calves) that are slaughtered between 20 and 26 weeks old. Veal has a tender texture that once made it a luxury meat.

Preparation: 1 Minute
Cooking: 8 Minutes
Guinea Fowl and Bacon Casserole

There is culinary harmony between the combined flavours of poultry and bacon. This recipe makes the best use of that rapport through its simplicity

Preparation: 10 Minutes
Cooking: 40 Minutes
Guinness Beef Stew

Guinness Beef Stew is one of those strange culinary mixtures that works. The malty flavour of the Guinness adds depth to the meat.

Preparation: 30 Minutes
Cooking: 1 Hour 30 Minutes
The Weeping Leg of Lamb

Weeping Leg of Lamb is a translation of the French name for this dish, which is "Le Gigot qui Pleure" (sometimes known as "Le Gigot en Braillouse")

Preparation: 20 Minutes
Cooking: 1 Hour 30 Minutes
Hasselback Potatoes

Hasselback Potatoes are rather like sautéed potatoes, but the potatoes are served 'whole' yet look wonderful as they fan out on your table.

Preparation: 10 Minutes
Cooking: 45 Minutes
Honey and Marmalade-glazed Gammon

This stunning Honey and Marmalade-glazed Gammon, glazed with fruity marmalade and sticky honey is great for feeding a crowd and ideal for entertaining

Preparation: 20 Minutes
Cooking: 4 Hours
Horseradish Mash

Horseradish Mash is a new twist on an old classic, and there's nothing like the old classics to get the mouth watering. Particularly good with beef.

Preparation: 5 Minutes
Cooking: 40 Minutes
Lamb Breast Stuffed With Mushrooms

An interesting and delicious way to use breast of lamb, which is a relatively inexpensive cut of meat. A great family favourite.

Preparation: 10 Minutes
Cooking: 3 Hours
Lamb Kleftiko with Greek Salad

If I suggested that you seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon and herbs, and potatoes, what would you think?

Preparation: 10 Minutes
Cooking: 5 Hours 20 Minutes
Lamb Navarin

Lamb Navarin is a perfect example of how, using slow cooking over a long period of time, a cheaper cut of meat becomes beautifully tender

Preparation: 20 Minutes
Cooking: 2 Hours 30 Minutes
Lamb Shanks in Deep Rich Gravy

Lamb Shanks in Deep Rich Gravy is a magical recipe, especially if you want to have your guests guessing at the secret ingedients.

Preparation: 15 Minutes
Cooking: 2 Hours 15 Minutes
Lamb with Quince

Lamb with Quince is truly tasty dish originating in North Africa but now a firm favourite in Southern France and other Mediterranean countries.

Preparation: 20 Minutes
Cooking: 45 Minutes
Leg of Spring Lamb

The most important thing to remember about cooking a lamb roast is to not over-cook it. Lamb has such wonderful flavour and is so naturally tender.

Preparation: 10 Minutes
Cooking: 1 Hour 30 Minutes
Mash with Attitude

Mash with Attitude is just what it says, a creamy potato mash with flecks of carrot, topped with crisp bacon that gives it a somewhat theatrical pose.

Preparation: 15 Minutes
Cooking: 30 Minutes
Venison in Huntsman Sauce

Venison in Huntsman Sauce is a real winter treat and is well worth the preparation time. Roast venison should always be served with a rich sauce.

Preparation: 30 Minutes
Cooking: 45 Minutes
Victorian Chicken Pie

As the name suggests, Victorian Chicken Pie is based on an old recipe that was much favoured in rural England about 150 years ago.... tastes good too!

Preparation: 20 Minutes
Cooking: 1 Hour 20 Minutes
Meringues with Clotted Cream and Strawberries

I'm not sure why people always assume that meringues are difficult to make... they're not, as this recipe for Meringues with Clotted Cream will prove.

Preparation: 10 Minutes
Cooking: 3 Hours
Oh So Simple Roast Lamb

Oh So Simple Roast Lamb is what its says... dead simple! It also happens to be delicious. Worth trying even if you've never cooked a meat joint before

Preparation: 10 Minutes
Cooking: 1 Hour 30 Minutes
Yorkshire Puddings with Sausages, Broccoli and Shallot Gravy

Party-sized nibbles, filled with sausage and a little Tenderstem broccoli tree. Be sure to make the gravy, too! Celebrate traditional English cooking!

Preparation: 15 Minutes
Cooking: 40 Minutes
Pam's Lamb

I have always been delighted to accept an invitation to dinner from my friends Pam and Wally. Never more so than when Pam has roasted a leg of lamb.

Preparation: 10 Minutes
Cooking: 45 Minutes
Pork Tenderloin in Brandy and Orange

Pork Tenderloin in Brandy & Orange is a little "secret gem" of mine. It's prepared and cooked in minutes yet looks and tastes like you've spend hours

Preparation: 10 Minutes
Cooking: 10 Minutes
Pot Roast Chicken

A nice simple way to cook a whole chicken, and one that will leave you with a 'ready-made' chicken stock for later use.

Preparation: 5 Minutes
Cooking: 2 Hours
Potato and Pea Nests

Definitely one of my favourites when entertaining family or friends, Potato and Pea Nests are great fun to serve and look very professional too.

Preparation: 5 Minutes
Cooking: 40 Minutes
Queen of Puddings

When I was a child, my mother would often make Queen of Puddings which we considered to be a royal treat and I don't ever recall any being left!

Preparation: 15 Minutes
Cooking: 1 Hour 30 Minutes
Roast Beef with Marmalade Marinade

Roast Beef with Marmalade Marinade is one of my little secret recipes, so consider yourself lucky that I'm sharing! ... Thank you, Graham!

Preparation: 10 Minutes
Cooking: 1 Hour 15 Minutes
Roast Belly of Pork Dinner

Roast Belly of Pork is one of those comfort foods that scream 'fat' and yet, properly cooked, it proves a satisfying meal without adding inches.

Preparation: 30 Minutes
Cooking: 2 Hours
Roast Forerib of Beef

Roast Forerib of Beef is one of the grandest roasting joints of all, with plenty of fat marbled through the flesh, adding flavour and tenderness

Preparation: 5 Minutes
Cooking: 2 Hours
Roast Lamb Guard of Honour with Mustard

This is a beautiful way to cook and serve a complete row of lamb cutlets. You will need to buy the cutlets from your butcher and ask him to 'chine' it

Preparation: 20 Minutes
Cooking: 35 Minutes
Roast Pork with Panache

A pork joint coated in crunchy crackling is always welcome at the table, but when it's Pork Roast with Panache, it's truly the guest of honour

Preparation: 20 Minutes
Cooking: 3 Hours
Roast Sweet Potato Wedges

Roast Sweet Potato Wedges are delicious with a hot roast dinners like Roasted Loin of Pork or Rare Roast Beef and Yorkshire Pudding.

Preparation: 10 Minutes
Cooking: 25 Minutes
Roasted Loin of Pork

Pork loin is a cut of meat from the tissue along the top of the rib cage of the pig. Roasted Loin of Pork is a delicious piece of meat.

Preparation: 10 Minutes
Cooking: 2 Hours 30 Minutes
Simple Roast Beef

Roast Beef varies only by the quality of the beef you purchase. Prime rib is cut from the forequarter and this succulent beef is ideal for roasting

Preparation: 5 Minutes
Cooking: 1 Hour 15 Minutes
Slow Roast Leg of Lamb with Herb Rub

Slow Roast Leg of Lamb with Herb Rub has the added advantage that it makes its own delicious gravy. It's perfect for a big meal with friends or family

Preparation: 20 Minutes
Cooking: 3 Hours 30 Minutes
Spiced Parsnip Shepherd's Pie

Spiced Parsnip Shepherd's Pie is a great way to prepare a pie with a difference. You can use either lamb or beef according to your personal preference

Preparation: 15 Minutes
Cooking: 3 Hours
Springtime Brisket Roast

Springtime Brisket Roast uses meat from the brisket muscles. As cattle do not have collar bones, these muscles support about 60% of the body weight.

Preparation: 20 Minutes
Cooking: 2 Hours
Steak and Kidney Pie

Ah, the humble Steak and Kidney Pie; what can I say about it that has not already been said? I'm a big fan of these hearty English favourites.

Preparation: 30 Minutes
Cooking: 3 Hours 30 Minutes
Beef Mini Roast with Walnut and Parsley Pesto

A speedy midweek mini roast that will serve up to 3 people in 50 minutes. The mini beef topside mini roast is stuffed with walnut and parsley pesto

Preparation: 20 Minutes
Cooking: 50 Minutes
Roast Breast of Lamb with Leek and Chestnut Stuffing

This is a great way to cook a roast breast of lamb using a leek and chestnut stuffing to absorb all the flavours and make a glorious roast dinner

Preparation: 25 Minutes
Cooking: 1 Hour 15 Minutes
Boneless Cushion of Lamb with Festive Stuffing

Boneless Cushion of Lamb with Festive Stuffing is an alternative Christmas or Thanksgiving roast featuring boneless cushion of lamb shoulder.

Preparation: 25 Minutes
Cooking: 1 Hour 30 Minutes
Lamb Noisettes with Lemon and Rosemary Jus

Just the name Lamb Noisettes with Lemon and Rosemary Jus conjures up visions of those beautifully tender Lamb Noisettes that just melt in the mouth.

Preparation: 5 Minutes
Cooking: 13 Minutes
Tenderloin of Pork with Clementines

Tenderloin of Pork is a tender cut of meat that marinates well. Here, the recipe calls for clementines, adding sweetness and colour to the dish

Preparation: 20 Minutes
Cooking: 20 Minutes
Pithiviers de Canard (Luxury Duck Pie)

A gem of a recipe that is simple to make and tastes gloriously decadent. A bit rich in calories, a bit on the expensive side, but so worth it.

Preparation: 30 Minutes
Cooking: 30 Minutes