British recipes
Showing 881-896 of 3285 recipes
Make-ahead Christmas sides
Freeze-ahead roast potatoes
Get ahead and save time when planning a big roast dinner by prepping and freezing your roast potatoes in advance. These are guaranteed to be crispy too.
Traybake recipes
Butternut squash, chicken and tarragon traybake
This dairy-free recipe for butternut squash, chicken and tarragon traybake is a healthy option for a quick and easy midweek dinner.
Best mash recipes
Sirloin steak with potato, kale and celeriac mash
A quick and easy steak recipe served with a potato, kale and celeriac mash makes this the perfect midweek dinner for two.
Salmon fillet recipes
Baked lemon salmon with buttered carrots and leeks
Baked lemon salmon: A simple smart supper ready that requires only a handful of ingredients and is ready to be eaten in just one hour.
Lettuce recipes
Roast chicken legs with braised little gems, peas and mint
Braising lettuce in salty stock takes it to a whole new level. Serve with crispy-skinned chicken and crusty bread for soaking up the juices.
Toad in the hole recipes
Thyme and mustard toad in the hole
An all-time family favourite, this easy thyme and mustard toad in the hole is simple enough to make midweek or when you need something comforting.
Make-ahead Christmas dinner recipes
Horseradish and preserved lemon salmon roulade
Salmon roulade is retro no more – our new take on the classic recipe combines smoked salmon with horseradish and preserved lemon to make a great addition to any buffet.
Last minute Christmas recipes
Gillian’s orange brandy butter
This recipe for a gorgeous orange brandy butter comes from the mother of delicious. food editor Karen Barnes. Serve with Christmas pudding!
Pear recipes
Pear and ginger Eve’s pudding with brown sugar custard
Pear Eve's pudding is the perfect pud for chilly autumn evenings. Just add a jug of homemade brown-sugar custard for pudding perfection.
Lamb shank recipes
Slow-cooked lamb shank and red wine hotpot
Try this slow-cooked lamb shank hotpot; lamb is cooked in red wine, until tender then topped with crispy slices of potato – it's a guaranteed crowdpleaser.
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