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Lemon curd trifle

by Andi Oliver
Desserts

Serves 8–10

Prep: <30 mins

Cook: 1-2 hrs

Linguine vongole

by Matt Tebbutt
recipe

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Mantua chicken salad with parsley ravioli

by Matt Tebbutt
Main course

Serves 4

Prep: overnight

Cook: 1-2 hrs

Mary Berry's proper custard

by Mary Berry
Desserts

Makes 570ml/1 pint custard

Prep: <30 mins

Cook: 10-30 mins

Marzipan

by Annie Rigg
Cakes and baking

Makes enough to cover a 20cm/8in cake

Prep: <30 mins

Cook: 30-60 mins

Meatball tagine

by Nargisse Benkabbou
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Mincemeat trifle

by Nigel Slater
Desserts

Serves 12

Prep: 1-2 hrs

Cook: 30-60 mins

Mini banoffee pies

by Joanne Wheatley
Desserts

Makes 12

Prep: 30-60 mins

Cook: 1-2 hrs

Mum’s braised beef mince with crispy fried leeks and eggs

by Justin Tsang
Main course

Serves 4–6

Prep: <30 mins

Cook: 30-60 mins

Mushroom, spinach and asparagus saccottini

by Theo Randall
Main course

Makes 24

Prep: >2 hrs

Cook: 10-30 mins

Niklas Ekstedt’s famous rhubarb crumble

by Niklas Ekstedt
Desserts

Prep: 1-2 hrs

Cook: 30-60 mins

Omelette Arnold Bennett

by Tom Kerridge
Brunch

Serves 2

Prep: <30 mins

Cook: 30-60 mins

One-pan veggie English breakfast

by Rachel Phipps
Brunch

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Orange caramel custard

by Simon Hopkinson
Desserts

Serves 4

Prep: <30 mins

Cook: >2 hrs

Parmesan custards with anchovy toasts

by Rowley Leigh
Brunch

Serves 2–4

Prep: <30 mins

Cook: 10-30 mins

Pasta fazool

by Joe Hurd
Main course

Serves 4

Prep: 30-60 mins

Cook: 10-30 mins

Pesto eggs with crushed peas on toast

by Silvana Franco
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: <10 mins

Piri-piri poussin with confit potatoes and charred salad

by Patrick Williams.
Main course

Serves 2

Prep: overnight

Cook: >2 hrs

Pork and potato hash with oyster mushrooms

by Ching-He Huang
Main course

Serves 4–6

Prep: <30 mins

Cook: 30-60 mins

Potato and feta fritters with smoked salmon

by Matt Tebbutt
Brunch

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Real vanilla ice cream

by Hugh Fearnley-Whittingstall
Desserts

Makes 1 litre/1¾pint

Prep: 30-60 mins

Cook: 10-30 mins

Rice pudding cake with raspberry jam sauce

by Nigella Lawson
Desserts

Makes 8-12 slices

Prep: >2 hrs

Cook: 1-2 hrs

Rigatoni with spinach, pecorino and anchovy sauce

by Matt Tebbutt
Main course

Serves 2

Prep: 1-2 hrs

Cook: 10-30 mins

Roast chicken, smoked garlic mayo and charred garden greens

by Marcus Wareing
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

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