Give familiar dishes a fresh twist with these inventive recipes, from Peruvian roast chicken to dark chocolate focaccia
Explore the unexpected with our unique twists on classic entertaining dishes. Our elevated crowdpleasers will encourage guests to share stories of places travelled, cuisines explored and ingredients tasted. Gather your favourite people and be the spark of an enriching evening of conversation. Looking for more inventive entertaining inspiration? Try our cosy winter feasting ideas and Nisha Parmar's vibrant entertaining menu. Unexpected entertaining ideas Halloumi schnitzel with harissa honey drizzle and crispy apple slaw You can schnitz anything – chicken or pork are classics and veggies like celeriac also work really well. This halloumi version is a textural delight with the bouncy cheese in a crisp golden shell served with a spicy honey and a cool crunchy slaw. Peruvian-style roast chicken with herby green salad Roast chicken is a universal joy. This Peruvian chicken sees chicken thighs flavoured with a beer, lime and ginger marinade, then served with a green sauce and two types of salad. French onion beef stew with a cheesy croûte top Think of this as a mash-up between a French onion soup and a rich beef stew – the crispy gruyère-loaded croûtes take it to the next level. Serve in individual mini casseroles with some mash and greens on the side, if you like. Dark chocolate, olive oil and sea salt focaccia Sweet focaccia might seem strange but it’s having a moment. In this recipe, peppery olive oil and dark chocolate pair really well – throw some sea salt in the mix for a sweet/salty edge and you have baking heaven.
Best new restaurants in London to visit in 2026
The best new restaurant openings in London, expertly reviewed by the olive team. Keep up to date with the hottest new openings and find out which are not to be missed, plus which dishes to order in each restaurant
Looking for new restaurants in London? We've visited the hot new openings in the capital to experience the restaurant for ourselves to bring you our regularly updated best London restaurants list. Read on for all the best new openings (including some from the end of last year) and we'll be continually adding new restaurant openings for 2026 as they launch, after we've expertly reviewed each one. For more restaurant guides check out our best restaurants in Soho, Covent Garden, Shoreditch and the best restaurants with rooms in the UK. If you want to pull out all the stops, find out the UK's best showstopping restaurants to impress or try the best chef's table experiences in the UK. Best new London restaurant openings 2026 Plaza Khao Gaeng, Borough Yards For fiery southern Thai cooking Set under the railway arches that flank Borough Market, this fun spot brings the energy of a raan khao gaeng – the informal canteens that pop up on street corners and markets across Thailand. The high-ceilinged room is breezy and buzzy with a quirky, eclectic style: stainless steel tables, zingy pops of colour, retro Thai movie posters and restaurant signs all add to the atmosphere. Pre-visit we’d read a lot about the heat level of some of the southern Thai dishes and our server was keen to make sure we didn’t go in blind. She helpfully marked up our menu with dots (one for a mild dish, three for fiery), recommended a couple of must-order dishes and we chose accordingly. A Paricha margarita eased us into the heat zone – mango infused tequila and kumquat liquor with a kick of fresh Thai chilli served alongside an appetiser plate of miang pla: betel leaves to be wrapped around spicy sausage, dried fish and crunchy galangal floss to make a herbal, tangy mouthful. The yam strawberry salad was a refreshing sweet/salty surprise – strawberries in a punchy dressing, topped with a sprinkling of the tiniest translucent fish and coconut. From the curries, the gaeng massaman neua was deeply comforting – big chunks of beef, slow cooked in a rich spiced coconut sauce with hunks of potato to soak up all of that fragrant curry. Gung pad prik gaeng sator (tiger prawns stir-fried in red curry paste) brought some of that notorious heat but balanced it well with coconut cream. We kept the heat at bay with a icy glass of Singha beer, served in a chunky frozen glass tankard. Or if you’re in a crowd there’s the option to order a three-litre beer tower with your own tap – a fun playful touch for a very fun spot. plazakhaogaeng.com Janine Ratcliffe Sartoria Launcestone Place, South Kensington For a date night deserving of a white tablecloth Set between the bustle of Kensington High Street and the quieter elegance of Gloucester Road sits Sartoria Launceston Place. It’s a restaurant negotiating several identities at once: Regency stucco houses on one side, galleries and traffic on the other. Inside, though, it’s clear about what it wants to be. This is Milanese cooking, done with confidence and restraint. Sartoria Launceston Place is the younger sister to the original Sartoria on Savile Row and it carries that same sense of polish and tradition, just loosened slightly for this corner of west London. The room is all softness and polish. Banquette seating, white tablecloths and plenty of tucked away corners give it an easy sense of comfort, while still feeling smart. It’s an obvious choice for a date, though there are larger tables too, should the evening stretch into something more sociable. Being part of the Terence Conran family shows, not loudly, but in the calm assurance of the space. The menu follows the familiar Italian rhythm: snacks and breads, antipasti, primi, secondi and sides. I drank a peach bellini, sweet and balanced, with a gentle floral lift. Calamari arrived shatteringly crisp, paired with a chilli jam carrying just enough heat. Tuna tartare and beef carpaccio made a pleasing contrast: the tuna soft and buttery, glossed with vivid basil oil; the carpaccio deeply beefy, brightened by the sweetness of sun-dried tomatoes. For my primi, I chose the calamarata: generous and seafood-rich, mussels scattered through the pasta, red prawns offering small bursts of sweetness. Fillet steak followed, perfectly rare and lounging in a pool of creamy peppercorn sauce, so good we wished the plate had lingered a moment longer. We kept sides simple with sautéed spinach, its slight bite cutting cleanly through the richness. Tiramisu finished things, served from a large bowl at the table. It was exactly what you hope for: soft, balanced and quietly indulgent. Sometimes that’s more than enough. Service is warm and attentive, perhaps a little formal for some, but in keeping with the room and the setting. sartoria-launcestonplace.co.uk Lydia Anderson Motorino, Fitzrovia For modern London-Italian fare Modern and open, Stevie Parle’ and Luke Ahearne’s Italian-inspired bar-restaurant is a space for all occasions – quick lunches, group meals or cosy dinners. Booths line the walls, while bigger tables keep sight of the buzzy open kitchen. It’s a place you can talk without being overheard, or laugh without annoying your neighbours. We started with Moto Classic martinis, then tore into springy rosemary-scented focaccia, complemented by crisp, acidic pickles. From the starters, delica pumpkin with stracciatella, candied hazelnuts and radicchio moved comfortably between sweet, creamy and bitter. But the dish that defined the meal was the agnolotti carbonara. Each small pinched pasta pocket was filled with a classic pecorino and yolk-rich carbonara, and topped with salty bites of guanciale. The fun comes from eating it whole, as it bursts between your teeth. Clever and deeply satisfying. We’d heard about chef-owner Stevie’s Wildfarmed steaks from his own herd but, as tempted as we were, went another way. An old spot chop, sliced into slabs, was juicy and beautifully cooked, where the pink becomes blush, the rich meat cut through by mustard fruits and apple. Cornish blonde ray followed, robust and flake-apart, with a shellfish sauce that added depth without dulling the fish. Add a couple of glasses of the light Burgundy pinot noir and you have a perfectly balanced lunch. motorino.london Keith Kendrick Island, Kings Cross For elevated surf and turf Island takes the concept of surf and turf, and adds two cult chefs - Tom Brown (on surf) and Brad Carter (on turf) – to create a unique and playful menu. Although they aren’t cooking here day to day there’s some serious skill behind the open grill that lends a beautifully smoky edge to dishes. The dining room occupies the top floor of buzzy Mare St Market – it’s a big space but the cosy velvet-lined booths, banquette seating and chandelier-covered ceiling manage to make it warm and welcoming. We kicked off with a lamb and clam skewer – chunks of lamb belly, the fat rendered crispy and smoky, topped with tiny salty clams. Not listed on the menu but recommended by our server were seaweed flatbreads, puffed and golden with the edges almost like fried bread. We shared a whole grilled john dory which came doused in caper-spiked café de paris butter, the sweet flesh falling of the bone. An aged dairy ribeye was served with a deep umami version of peppercorn sauce and in place of chips little crunchy ‘turf’ roasties dusted with bone marrow powder (we also got the surf version dusted with mussel powder). A Bogtrotter-style layered chocolate cake to share finished us off – rich and dark with a shiny chocolate glaze, it was a perfect end to the meal. island-restaurants.com Janine Ratcliffe 74 Charlotte St by Ben Murphy, Fitzrovia For modern European 74 Charlotte Street by Ben Murphy sees the chef (who ran the kitchen at Launceston Place to great acclaim) in his first solo spot. The room is calm and elegant: coming in from a rainy winter evening the golden light and a warm atmosphere was immediately welcoming, as was the beautiful crescent-shaped cocktail bar where we kicked off with an icy, citrussy yuzu gimlet and a French 75. Such is the commitment to a perfect cocktail that my drink was decanted into a fresh frosty glass halfway through to keep it chilled. Don’t skip the bread – a pillowy loaf of tear-apart milk bread served with a cube of beurre noisette and a dish of hummus with vivid green pumpkin seed oil was just gorgeous. We loved the tender butter poached lobster tail with a tartlet topped with tiny discs of pumpkin to look like fish scales, and the iberica presa pork served perfectly pink with tiny grilled baby gem, carrot purée and a savoury jus – each dish looking like a little work of art. The wine list has some interesting by the glass options, with a Turkish sauvignon blanc being a particular surprise. Desserts are fun – there’s a retro mint green ice cream trolley with a seasonal flavour (mince pie on our visit) and a lovely chocolate tart, dense and rich with crisp chocolate pastry and hazelnut praline. 74charlottestreet.com Janine Ratcliffe Ria's, Soho For deep-dish Detroit pizza Ria’s is a cosy, laid-back spot selling fluffy Detroit-style pizza and natural wines. It's perfect for intimate dates and candle-lit catch-ups, full of charm and character. The latest Soho site is snug yet elegantly furnished, building on everything that made the Notting Hill original a hit, with exciting new slices and a sultry wine cave. Ria’s ferments its dough for up to 72 hours, which gives it a deeper flavour and a deliciously chewy crust. Deep-dish pizza is filling but the pies at Ria’s never feel too much. Our favourite flavours were the House Pie and the Soho Chilli Crisp. The first had a red sauce base and a lip-smacking combination of ricotta, basil and lemon drizzle. The latter was laden with ’nduja, Lao Gan Ma crispy chilli oil, pickled shallots, spring onions and aged parmesan – tongue-tingling and tangy. There is a great range of natural wine to sip alongside your slice at Ria's: we enjoyed a glass of Orange de Rias for its tropical brightness, and a glass of Herrigoia – a crunchy, easy-going red with tart cherry notes. There's also a small but sharp cocktail list, bottled beer and a good range of soft drinks. If you’ve got room for dessert, treat yourself to a deep-fried Mars bar with soft serve vanilla ice cream. Sprinkled with a little bit of sea salt, it really is the ultimate treat. rias.world/soho Helen Salter 2210 by NattyCanCook, Herne Hill For reimagined Caribbean food As a Brixton resident I was extra excited about this opening. The Clink project at HMP Brixton inspired Nathaniel Mortley to turn his life around, launching a social media channel which led to residencies and now his permanent home in Herne Hill. Though born and raised in Peckham, Natty’s heritage is Bajan, Jamaican and Guyanese, thus he spotlights flavours and ingredients from the region in his elevated dishes. We kicked off by dunking grilled roti triangles into whipped scotch bonnet butter. Next came crispy spring rolls stuffed with ackee and saltfish, and pork belly with crackling trim, spiced jus and puddles of scotch bonnet mayo. I recommend sharing the hearty mains, all served with a choice of aromatic jollof rice or spiced rice and peas. There’s a sophisticated take on jerk chicken with mango and pineapple salsa, a much talked-about lamb rump with tamarind jus, and pan-seared spiced duck breast served with a show-stealing confit leg croquette. My highlight was whole brill lifted with a lightly spiced plantain velouté, pickled plantain cubes and vibrant coriander pesto. Don’t miss deep-fried apple crumble for dessert, presented in croquette form encasing spiced, pickled apple, with coffee chantilly cream and basil oil crème anglaise to lift. Cocktails pack a punch – signature rum punch is a popular choice, while margaritas are laced with scotch bonnet, and negronis infused with tangy sorrel. It’s a family affair – Natty's delightful godmother Cecilia was our server, his mum is his accountant and an old school friend helps out front of house. This, paired with the throwback soundtrack causing us to wiggle along in our plush grey chairs, ensures that good vibes prevail. I’m already planning a trip back for the Sunday roast, with the promise of scotch chimichurri roasties, followed by a brisk walk in neighbouring Brockwell Park. 2210bynattycancook.com Alex Crossley ALTA, Soho For sophisticated northern Spanish cuisine There’s a focus on northern Spanish cuisine at this large, sophisticated addition to Soho’s Kingly Court. The two-floor space combines industrial warehouse features (large windows, exposed ceilings) with earthy touches – rough stone walls, textured wood and soft lighting. At the helm is Rob Roy Cameron, a chef well versed in the region thanks to years as Albert Adria’s right-hand man. We were advised to order four to five snacks and starters to share between two. The highlight was a set of five rich, smoked Txistorra pork sausages charred on the grill and doused in aged PX vinegar, closely followed by a striking sardine and wine-soaked raisin empanada neatly encased in a puff pastry blanket, the fish head and tail peeking out for show. Sharing mains are cooked on the wood-fired open grill, providing a theatrical focal point on the restaurant’s ground floor. Think 35-day aged sirloin and ribeye, pork chops and Basque classic turbot. Must-order salt-baked Charlotte potatoes are finished in the pan, topped with a disc of mojo verde butter that slowly melts into the hot, crispy flesh. Desserts are by no means an afterthought – finish with dark chocolate ganache lifted with olive oil and salt, topped with sourdough ice cream and charred Italian meringue. The drinks menu is strong – Basque 75 is a pétillant combination of txakoli, oak-aged vodka, verjus, orange blossom and oloroso sherry, while a considerable selection of vermouths and sherry are a welcome feature alongside natural wines. alta-restaurant.com som saa, Shoreditch For Thai food After a fire devastated its kitchen early in 2025, som saa has reopened with its same regional Thai authenticity and buzzy vibes, but with a few new angles and a bit more bar-snack energy – recalibrations the team introduced after months to reflect and refresh. We started where the menu now gently nudges you to start: the nibbly bits. Tua phrik krob — deep-fried cashews with makrut lime leaf and dried chilli — are toasty, fragrant and entice you to keep reaching back into the bowl. Nang gai thort, crisp chicken skin with sriracha, makes you yearn to recreate it at home from the family roast. From there, the table builds itself. Gai yaang (BBQ chicken) comes off the grill juicy and lightly charred, with a tamarind jaew dip that keeps the sweet-sour heat tidy. Yum sanat, a warm northern salad of grilled pork, aubergine and herbs, has that lovely Thai balancing act: smoky meat, soft veg, bright herbs, a little roasted rice nuttiness. Dtom juet — clear soup of shiitake, samphire, kajon flowers and tofu skin — is the reset button in the middle of all that spice. Curries and braises keep the meal anchored. Mu parlow (five-spice soy-braised pork with fermented chilli sauce and a soy-cured egg) is glossy, savoury comfort, while gaeng gari yort mapraow orn — tofu with heart of coconut palm — brings an aromatic, gently sweet warmth. A side of sticky rice feels less like an option and more like the point. Olive tip: Start with four or five small dishes, then add a curry and rice. If the daily som dtam is on, order it — it sharpens everything around it. somsaa.com Keith Kendrick Cô Thành, Covent Garden For Vietnamese noodles On visiting Ho Chi Minh in 2013, Hong Kong based Brian Woo was transfixed by local Nguyễn Thị Thanh's street stand, returning daily for her rotating noodle soups. He befriended the ‘Lunch Lady’, training with her for three years before opening a restaurant in her name in Hong Kong. Now Cô Thành comes to Covent Garden, taking the elegant former Frenchie site and adding a vibrant Vietnamese canteen sheen – mirrored tabletops, signage popping from exposed brick walls and colourful plastic stools outside. Sharing starters include minced beef wrapped in betel leaf, sausage skewers glistening in tamarind glaze and beer battered chicken wings with sweet, spicy fish sauce. Next comes an extensive list of noodle soups, my highlight being fragrant bún bò huế, the broth sweetened with pineapple that tenderises the rare beef and beef shank slices along with springy meatballs, fresh herbs and shredded morning glory. Seafood-packed bún Thái has a tom yum edge thanks to tamarind, galangal and ginger, while bún mám packs a fermented umami punch, and bún riêu’s crab base is ideal for thinner vermicelli noodles. We were recommended to drop a couple of unique yellow chillies into our broth, allow them to infuse their floral fragrant spicy kick and then remove. Dinky desserts punch above their weight, from kem chuối inspired coconut and banana ice cream lifted with lime zest, to tiramisu laced with rum and dark roast coffee that caramelises into the mascarpone. Dipping deep-fried sponge fritters into Vietnamese drip cà phê took me right back to Hanoi’s quirky coffee shops. Next time I’ll be trying the clarified bloody mary style cocktail, Vietnamese Maria, for a savoury pick-me-up. cothanhrestaurant.com/london Alex Crossley The Salusbury, Queens Park For modern European cooking in a neighbourhood restaurant setting Half pub, half dining room, The Salusbury brings a confident new energy to leafy north-west London. We visited on a busy Friday night, the bar buzzing with chatter and that end-of-week cheer. Step through to the dining room, though, and the volume drops – it feels like a little pocket of calm tucked just off the action. Modern European cooking leads the charge and the kitchen delivers. We kicked off with the du jour snack, parmesan churros, and these were easily the best version we’ve tried: crisp, savoury and impossible not to leave even a crumb behind. A silky Dorset crab linguine with a peppery cacio e pepe kick had us chasing every last strand, helped along by warm rosemary focaccia that’s clearly made with care. Generous portions continue into the mains. Roast cod came piled high with mussels and sweet leeks in a bowl-sipping cider broth, while Somerset chicken arrived succulent and bronzed with golden gnocchi, sweetcorn and girolles. Desserts hold their own too – the salted caramel tart has just the right wobble and a perfectly judged sweetness. A polished, promising new neighbourhood staple. thesalusbury.co.uk Barney Desmazery Khao-Sō-i, Soho For fiery Northern Thai cuisine London doesn’t lack for Thai restaurants but at Khao-Sō-i – named after the curry noodle dish of Chiang Mai – chef Win Srinavakool has created a menu shaped by the flavours of northern Thailand, with smoke from a wood-fired grill and bold (okay, hot) spice. We began with moo ping: wafer-thin Norfolk pork belly skewers grilled over wood with a sticky, caramelised edge and a deep, savoury warmth. Tum khanun – young jackfruit salad tossed with northern herbs – whacks your tastebuds with refreshing and tingling heat and zest. It’s a perfect spot for an after-work or after-shopping catch-up, buzzing with chatter, the throb of music and the theatre of the open grill. The main event is the namesake khao soi. We tried it two ways: gai (chicken) and bai pye (torched beef chuck eye). The pleasure is in shaping it. Each bowl arrives with coconut cream, chilli flakes, herbs and crisp noodles on the side, so you build your own version: richer, hotter, crunchier, or all of the above, before you pull the noodles from the creamy spiced broth and slurp like no one’s watching. There’s an extensive drinks list but ice-cold Neckstamper pale ale is the way to go to douse the fire and cleanse your palate before diving in to luxurious cha thai cheesecake or bai toey ice cream with cloud-like cubes of brioche. Olive tip: If you go as a two-some order separate dishes and share. You’ll want to experience as much of the menu as possible. khaosoilondon.com Keith Kendrick Il Bambini Club, Hoxton For Italian food in beautiful surroundings Walk into the main entrance of The Hoxton hotel and you are immediately swept into the chic world of Il Bambini Club. The room is warmly lit and beautifully furnished – think curved banquette seating, colourful stripes and florals, and giant fringed lampshades. A big open kitchen runs along one side, which adds to the appealing buzz. We tucked ourselves into one of the comfy booths and kicked things off with pair of cocktails – a rosso spritz with Martini Riserva, cherry and sparkling red, and a punchy vesper martini. The concise menu is trattoria-style. Antipasti of zingy yellowfin tuna tartare came heaped on a pile of crushed avocado, and a whole burrata was served with a juicy panzanella salad (for smaller appetites these would make a perfect lunch or light dinner). After consulting our waiter went for piatti (mains) of meatballs cloaked in a rich tomato sauce with dollops of whipped ricotta and a roasted sea bass – the sweet flesh cut with bitter escarole and capers. From a mostly Italian wine list the chilled Nero d’Avola is great value at £9 a glass – a lovely partner to the food or light enough to drink as an aperitivo. For dessert we shared the very generous tiramisu – creamy and light with a decent kick of espresso and booze. It gave us an excuse to linger, have one more drink and enjoy the cosy vibes of the beautiful room. bambini-restaurant.com Janine Ratcliffe The Elizabeth, Belgravia For cosy bistro vibes This exciting opening sees legendary chef Anthony Demetre, who pioneered modern British cooking at restaurants like Arbutus and Wild Honey, overseeing the new menu. Stepping into the intimate dining room, all leather banquettes and dark wood panelling, felt like entering a Parisian-style bistro. We loved the cosy feel, especially as we were able to get a sneak peek at our neighbour’s dishes to help ordering. The concise menu follows a three-course style which felt refreshing in this age of sharing plates. From starters we chose a Demetre classic, pâté en croûte. Layers of guinea fowl, pork and duck in a crisp pastry shell which came in a generous slab with a dollop of pickled walnut ketchup. After consulting our server we went for mains with an autumnal feel – a steamed Cornish sea bream with a piquant diced piperade and a rich bouillabaisse sauce poured tableside for drama, and a meltingly tender duck confit with comforting stew of chickpeas, spinach and oregano. There’s a pleasingly retro cocktail list – I tried the zingy Lemondrop and my non-drinking guest was given a Juke of Westminster – a non alcoholic wine shrub posing as a glass of red. There’s also a great selection of wines by the glass starting at £7.50. We did end up sharing a dessert of perfectly executed crème brûlée with a rich vanilla spiked custard and shatteringly crisp crust which was a lovely light way to end dinner. olive tip: There’s an amazing value set menu at lunch and early dinner (two courses for £25 or three for £29.50) – on our visit it included Cumbrian beef tartare with ’nduja mayo and beef dripping toast; chicken with pearl barley, morteau and duxelles; and a pear tart with clotted cream. theelizabethsw1.co.uk Janine Ratcliffe Platapian, Soho Of the many surprising dishes at Platapian, the Soho Thai restaurant from the people behind Patara, one especially stood out: cabbage roasted until soft yet still with bite, the wedges dressed with fish sauce and whole chillies to deliver a sweet-salty heat that works beautifully with the vegetable’s faint sourness. But it’s by no means the only eyebrow-raiser in this stylish, sleek space on one of London’s busiest streets. We started with crispy chicken skin with a squeeze of lime – think gourmet pork scratchings. Stuffed snub nose chilli stuffed with minced chicken and prawn is big enough to share, plump and aromatic, and, despite its name, only mildly hot. Then a pandan-leaf wrapped parcel of miang kham scallop, beautifully silky and smoky. Mains kept the balance between comfort and freshness. Short rib beef in five-spice ‘paloh’ with grated salted egg yolk is the stand-out. Flake-apart meat in a rich gravy was positively swoon-worthy. While southern-style yellow curry with crab, mellow and light, saucy with coconut, was a hug in a bowl. Together they showed how Platapian’s menu celebrates the whole of Thai cuisine. From the drinks list, Tom Yum-tini and a whisky sour are smart, punchy and in simpatico with the elegance of the restaurant, while desserts use Thai ingredients to twist familiar Western dishes, such as a smooth pandan crème brûlée. olive tip: When we went on a Thursday night, Platapian was packed, buzzing and loud – so if you want to talk ask for a counter seat near the front. pataralondon.com Keith Kendrick Taco Bros, East Finchley For taco lovers who’ll cross town for them Taco Bros is the sort of neighbourhood place you wander into for something simple and good, then find yourself staying longer than planned, thinking, okay, we’ll order another round. Taco Bros grew from a taco truck and still carries that scrappy charm, though the new bricks and mortar space has its own warmth. Family photos, bright ceiling decorations and the hum of early evening give it the feel of a home kitchen that happens to pour margaritas. I started with the guacamole, which arrived with a heap of crisp tortilla chips and a bowl of green that kept a little of its rustic chunkiness, the sort that feels properly made by hand rather than fussed with. The fish tacos took me straight back to their market days: batter shatter-crisp, slaw bright, tortillas full of flavour. The lamb birria came with a jus that was rich and intensely fatty in the most comforting way, sharpened by white onion and lime. Even the chicken enchiladas felt like a quiet hug, all smoke and gentle heat. The margarita list is long and playful. I went for mango, sweet and sunny, though I found myself wishing it was a touch more sour. There’s a full spread of Mexican soft drink brand Jarritos too, including flavours I’d never seen before. I finished with churros, hot and crisp with enough dulce de leche to make me grateful for the walk home. tacobrosldn.co.uk Legado, Shoreditch For regional Spanish cuisine in a contemporary setting At Nieves Barragán Mohacho (chef-owner of Michelin-starred Sabor)’s regional Spanish restaurant, a bar complete with Estrella Galicia’s signature ceramic taps welcomes guests into the contemporary space. A wine rack spans almost an entire exposed brick wall and prime kitchen pass seats watch over chefs adding finishing touches to no fewer than nine menu sections. We were advised to order three to four dishes each, including two starters, a rice dish and a dessert to share. Things kicked off strong with pan tomate – the olive oil doused tomato toast elevated with dry-cured beef – and tempura-coated piquillo peppers filled with creamy goat’s cheese. Seafood highlights included glistening pan-fried squid stuffed with girolles set on a rich squid ink bisque and tiny fried camarones coated in glossy egg yolk. The ibérico lagarto pork atop rice cooked in earthy mushroom stock is a menu must-order, while sliced tomatoes topped with red mullet bottarga and shaved cured blue fin tuna heart were a surprise highlight. Dessert left us gleeful – saffron honey ice cream quenelle with white chocolate mousse and caramelised pistachios – and we’ll be back to try the Segovian sponge cake. Unique 3-sip amuse-bouche cocktails are served in quirky cups – Spanish bitter aperitif Bonanto is balanced with sharp, sweet rhubarb. To follow, there are multiple sangria options, plenty of Spanish-style gin tonics (re:strong!) and a regional wine and sherry list including my favourite albariño grape from Rías Baixas. olive tip: I would usually order suckling pig if on the menu, and the one at Sabor is epic, but we opted for the more manageable (for two) half pig’s head, deep-fried and sprinkled with jamón powder, which we pulled apart to find juicy treasures. legadorestaurants.com Alex Crossley Canal, Westbourne Park Tucked down a cobbled mews between Notting Hill and Maida Vale, and built into the new Mason & Fifth hotel-apartment complex, Canal is one of London’s most exciting recent openings. Its towpath perch on the Grand Union Canal sets a modern, urban stage for food that’s both precise and packed with flavour. Provenance is proudly front and centre – sourdough comes from Layla, while charcuterie like jamón and Mangalitza sausages arrive from Coombeshead Farm. The menu is cleverly pitched so there’s something for everyone. A fat diner-style cheeseburger bucks the smashburger trend and feels all the better for it, while scallops arrive plump and caramelised, served in their shells with ’nduja butter begging to be mopped up with that sourdough. Crab on toast is so fresh it tastes like it’s just left the boat, and chicken with sweetcorn and girolles might be the most impressive chicken breast you’ll eat this year. Desserts are just as memorable – a tiramisu that’s unapologetically boozy, and a brown butter almond cake with sour cherries that’s indulgent yet balanced. With seasoned owners and staff who know their craft, Canal feels confident from the start – we can’t wait to return. mason-fifth.com Barney Desmazery The Lavery For modern European cooking inside a Grade II-listed townhouse The Lavery is an elegant space in smart South Kensington, where you can expect chic yet understated Georgian interiors: high ceilings, wooden floors, beautiful fireplaces and floor-to-ceiling windows. The menu and service are as chic as the interiors – no surprise given that the kitchen is led by Yohei Furuhashi, former chef at River Café, Petersham Nurseries and Toklas. His menu showcases Mediterranean seasonality while incorporating ingredients from the British Isles. Starters strike a beautiful balance of fresh flavours, from grilled squid with fresh borlotti, rocket and chilli to Honeymoon melon with shaved courgette and almonds. Standout mains include Scottish sea trout baked in fig leaves and sea salt served with pea, fennel and basil aïoli, and linguine with lobster in tomato and vodka sauce. Desserts are worth lingering over, from a feather-light bean chocolate mousse to the perfect almond tart accompanied by strawberries and cream. You’ll be well looked after from the moment you arrive to the last lick of the dessert spoon. For excellent value, visit for the three-course set lunch menu for £38 per person. thelavery.co.uk Lily Barclay Noisy Oyster, Shoreditch For modern bistro dishes Noisy Oyster is a new opening from the team behind Soho’s Firebird – a sleek modern bistro with a focus on sustainable seafood and killer martinis. The room is an airy, industrial space with shiny, steel-topped tables and huge open windows leading onto a large buzzy terrace. Kick things off with one of the cult icy-cold mini martinis – the Oyster, made with Sapling gin, Otto’s vermouth and an oyster leaf garnish is great paired with a smoked tomato water and oyster dressed with crème fraîche. From the playful menu, small plate wins include a raw scallop crudo topped with zingy pickled raspberries and basil oil, and a dish of rich, creamy stracciatella topped with anchovies and almond pesto (don’t forget to order the light, puffy focaccia to spoon this onto). Guinness bread topped with a generous slick of whipped butter and piled with Yarra Valley red caviar is the obvious Instagrammable dish but still delicious. Standout larger plates include a crunchy breaded hake with a seasonal peach panzanella, and monkfish skewers with XO sauce, topped with a melting, paper-thin slice of lardo. We tried a twist on rum baba for dessert soaked in fig leaf bourbon and served with crème anglaise and strawberries but the soft-serve Jersey ice cream topped with caviar is intriguing enough for a repeat visit. noisyoysterlondon.co.uk Janine Ratcliffe Lai Rai, Peckham For modern Vietnamese Meet friends for fuss-free snacks and cold beers at this dinky new-school Vietnamese. With the name Lai Rai meaning ‘little by little’, the space is a homage to Vietnamese canteens, with a buttery colour palette, neon lighting and slick red stools. By day it serves bánh mì and Vietnamese coffee, by evening the menu evolves into playful twists on familiar Vietnamese flavours – you won't find any bowls of pho here. Smaller plates include crunchy prawn lollies on sugarcane stalks and a light, multicoloured papaya jellyfish salad with lumps of pineapple, charred tomatoes, fresh Viet herbs and peanuts, mopped clean with charred bánh mì chunks. Larger dishes feature a twice-cooked chicken leg atop a herby dressing and grilled betel leaf beef, bathed in a smoky pool of house-made coffee barbecue jus. Vietnamese-inspired cocktails include the Xoài Kick, a bracing mix of tequila, mango, red chillies and fruit salt, and a Viet coffee-laced vodka martini. Finish with a scoop of freshly churned ice cream made by small south London manufacturer Clingy Wrap, with unique flavours such as fish sauce vanilla caramel and kumquat cucumber sorbet. If you're looking for something altogether unexpected, you’ll find it here. lairai.london Helen Salter SINO, Notting Hill For Ukrainian fine dining Sino means “hay” in Ukrainian, but the word goes much deeper to encapsulate the country’s agricultural roots. At their contemporary fine-dining restaurant on All Saints Road, Ukrainian duo Polina Sychova and Eugene Korolev weave this concept into everything they do, from the menu to striking ceiling installation and handcrafted crockery. Interiors are soft, natural and warm – brushed clay walls, beige banquettes and linen drapes dressing the windows. Chef Eugene combines his Michelin-starred experience and Ukrainian heritage to revamp traditional dishes – bitesize potato and sorrel waffles stacked with sorrel-flecked soured cream and smoked pike roe; chicken kyiv presented in a bonbon-style sphere bursting with wild garlic butter alongside bison grass mash; and beef cheek dumplings bathing in oxtail broth spiced with star anise, fragrant with lemon verbena and umami-rich thanks to smoked mushroom garum. Don’t miss tartare-style marinated aubergine served with Kyyrma smoked cheese flatbread and spiced adjika dip to start. Elevated desserts include a riff on honey cake; its layers of honey and buckwheat flour crowned with buckwheat chocolate in a moat of whipped walnut sauce. Eastern European wines hail from Kyiv, Georgia’s Kakheti region and the Black Sea, while Ana Reznik’s cocktails play on nostalgic flavours from a childhood in Ukraine. sinorestaurant.co.uk Alex Crossley Tatar Bunar, Shoreditch For Ukrainian cuisine Southern Ukrainian cuisine is in the spotlight at this likeable new restaurant from Ukrainian restaurateurs Alex Cooper and Anna Andriienko. Named after Alex’s hometown of Tatarbunary, the menu is inspired by old family traditions and his grandmother’s recipes, as well as the richness of Bessarabian produce. There’s also a wine list packed with Ukrainian producers. Interiors are a soothing lush blend of creamy neutrals and natural textures with materials sourced from Eastern Europe such as reclaimed Carpathian wood and Bessarabian stone, with ceramics from Kyiv artist Svetlana Sholomitska. We start with forshmak: chunky dollops of finely chopped herring pâté on onion bread, the oily richness balanced by a disc of pink pickled onion and smoked soured cream. Bryndza, a crumbly, tangy, feta-like sheep’s milk cheese is topped with luscious slices of sweet tomato and sprat fillets for a caprese-like dish with an Eastern Europe spin. On the heartier side, banush – cornmeal and cream porridge – is velvety, cheesy and comforting, topped with meaty wild mushrooms. Mains come from the grill: we tried charred, juicy lamb chop served with yogurt, flavoursome pickled tomatoes and a bright and spicy sauce made with red peppers, the latter of which also accompanies tender, delicate grilled rabbit. Desserts are robust and rib-sticking. Crème brûlée comes with a secret surprise inside – a sturdy steamed varenyk dumpling filled with soft cheese – while crêpes come with three individual fillings: poppy seed sauce, blackcurrant jam and cottage cheese, all swimming in creamy custard. Tatar Bunar is generous to a fault – portions are sizeable, the glasses of wine are large and the flavours are bold and unapologetic. A refreshing addition to London's restaurant scene. @tatarbunar.london Hannah Guinness Lupa, Highbury For a neighbourhood Italian This cute neighbourhood corner spot is inspired by the osterias of Rome – where co-owner Ed Templeton lived for a time – with their comforting, simple dishes and casual, friendly atmosphere. The bright, breezy room feels fresh but keeps lots of the original charm intact, including the beautiful, almost floor to ceiling original windows. Chef Naz Hassan's menu is concise and a table of four could happily order most of the menu. Kick off with a punchy martini, heady with Malfy gin and fig leaf liqueur, and a snack of courgette flower stuffed with burrata, deep-fried and served on an umami courgette purée boosted with dashi. There are some pasta greatest hits – try the cacio e pepe with handmade pici in a generous slick of peppery, cheesy sauce. Mains include a thick slice of porchetta stuffed with apricot, gorgeously burnished with deep, crunchy crackling – order the creamy green vignarola veg as a perfect accompaniment. There are only two puddings but the tiramisu delivers – feather light and creamy with a proper kick of booze. Punters may book hoping to see a glimpse of co-owner Theo James (of White Lotus fame) but they’ll come back for the spot-on cooking. lupa.restaurant Janine Ratcliffe Osteria Angelina, Shoreditch For Italian and Japanese fusion Angelina in Dalston offers a unique fusion of Italian and Japanese cooking. This new offshoot caters to a more casual set-up, with tasting menus swapped out for a pick-and-mix of Italian-Japanese dishes and an open kitchen and pasta studio to be viewed from marble-topped tables. Small plates are split into pane (hello nori-flecked focaccia), insalate including Usman's magic mirin and star anise tricolore tomato salad, crudos, such as tuna belly with citrussy ponzu and wasabi, and fritti featuring courgette flowers stuffed with creamy miso and caramelised onion ricotta, topped with hazelnut furikake for extra crunch. Pastas are a highlight – the menu advises to order a couple and we agree. Kombu and truffle laced tortellini contrasts slow-cooked duck ragu and crunchy lotus flower pieces on folds of fazzoletti. Larger grill dishes include umami-rich grilled chicken in taro sauce slathered in miso butter, best paired with okonomiyaki-style shoestring fries. Finish with bruléed black sesame cheesecake or cheese panna cotta topped with caviar for a savoury burst. Playful combinations continue on the drinks list – Riso and Rosmarino pairs cynar and rosemary with sake and cucumber, while smoked pineapple and Sicilian smoked cactus distillate create a zippy Shinjuku Albatross. Lesser spotlighted regional Italian wines sit alongside sakes and a selection of digestifs including grappas and Japanese whiskies. angelina.london/osteria Alex Crossley Town, Covent Garden Stevie Parle's latest swishy, provenance-focused restaurant Any restaurant menu that opens with an extensive snack selection is on the money for London 2025: fried sage leaves with heather honey and chilli are a cocktail’s perfect partner. At Town, the new venue from Stevie Parle and Jonathan Downey the vibe is very much a modern take on early James Bond cool and classy. There’s a standalone bar (cocktails by Kevin Armstrong of Satan’s Whiskers fame, 3 choices of martini natch) which draws the eye on one side, while the space age pass to the kitchen is ringed in glowing baize green and every bit of detail from the ceiling to the frosted glasses shouts ‘attention’. The provenance of produce is equally hot. Wildfarmed beef is raised for the restaurant and served wine-cured with crunchy candied walnuts and posh ‘cheese whizz’, as steaks or in fat form as the cooking medium for pink fir potatoes. There are Seasalter clams swimming in sherry or as a main, curried with cod; Isle of Mull scallops with smoked chilli butter and Kentish asparagus swathed in Mangalista lardo. Kasmiri saffron risotto is served with bone marrow to be scooped out and stirred through, mighty rich in flavour and a show-off on the plate. Buttermilk pudding with roasted nespole (loquats) or a scoop of Todoli lemon and Thai basil sorbet make a refreshing end. There is of course an excellent wine list. town.restaurant Lulu Grimes Kerfield Arms, Camberwell Popular NE London pub team heads south of the river The team behind Islington favourite The Baring has kept things stripped back and simple at their new south London pub. The Victorian-era building boasts plenty of space to play with – for now, a bar with independent brews on tap divides a casual area dedicated to drinkers and walk-ins and a dining room for the full shebang, with the promise of outdoor seating and a private dining room next to the first-floor kitchen to come. To kick things off, a silky house martini combines olive oil fat washed Sapling gin and fennel-infused vermouth, while cherry blossom liqueur and sparkling rosé add spring flourish to a French 75. Order a portion of fried pizza dough fingers to scoop up taramasalata while you peruse the menu of seasonal stars. In the inaugural shish kebab, melting squiggles of squid and lardo slivers are barbecued on a skewer and served in spiced pul biber butter along with shaved fennel and whispy monk’s beard. Half a beefy smoked Marmande tomato, topped with cubes of smoked ricotta and pangrattato crumb, is balanced in a moat of zippy tomato consommé. For mains, grilled monkfish comes with tiny waxy Jersey Royals and friarielli greens in a rich shrimp bisque, while four pink, succulent Yorkshire hogget chops are nestled into a plate of violet artichokes, plump broad beans, creamy bagna cauda and rich hogget reduction. The short but strong dessert menu includes strawberry and chamomile custard doughnuts and chocolate olive oil mousse with rustic brownie and crème fraîche. thekerfieldarms.co.uk Alex Crossley Pyro, London Bridge Greek restaurant where smoke and fire do the talking Just a few minutes from Borough Market is Pyro, a light-filled, open-kitchen spot where smoke and fire do the heavy lifting. Headed up by Yiannis Mexis, formerly of Hide, the Greek menu leans into open-flame cooking with balance and control. Potato pita is essential: pillowy, dotted with onion seeds and perfect for scooping up cooling tzatziki or smoky aubergine topped with walnuts and pomegranate. A pork pluma skewer is rich, roasted and herb-packed, expertly balanced with sour apple. Sea bream crudo, by contrast, is light and bright – green olive and caper leaf add savoury lift, while precisely diced chillies lend occasional, welcome heat. The octopus is soft and lightly charred, paired with a spiced red wine sauce and silky yellow split pea. Lamb, cooked over alder wood, is standout – tender, subtly sweet, served with lamb-fat flatbreads and an anchovy-spiked yogurt. Sides more than pull their weight: crisp layered potatoes with garlicky skordalia and a confidently simple lettuce salad. Portokalopita, soaked with citrus syrup and served with a perfumed citrus leaf ice cream, ends things on a bright note. Pyro is a restaurant that lets fire do the talking but knows when to let something stay cool, crisp or raw. It’s considered and deeply satisfying. pyrorestaurant.co.uk Lydia Anderson The Knave of Clubs, Shoreditch Lovingly restored pub with rotisserie kitchen The Knave of Clubs is back on the East End pub scene with a proper old-school flourish. Originally serving the bird market traders on Club Row in the 1880s, this local continued life as an East End boozer until the 1990s when it underwent a full transformation into French restaurant Les Trois Garçons for a decade or so. The pub has been lovingly restored on the ground floor, huge wall mirrors have been unearthed and polished, the bar revamped and a toastie, oyster, snack and rotisserie chicken menu installed. The driving force behind this redo are Benjy Leibowitz (ex NYC’s NoMad), James Dye (The Camberwell Arms) and Patrick Powell (ex Allegra) all of whom are committed to the local feel of the pub – it’s one big room with the rotisserie kitchen at the end open. You can book for lunch (advised, it’s popular) and evenings are walk-in, dogs are welcome and the vibe is buzzy. Try the prawn scotch eggs and venison sausage rolls to start. There's only one dessert, a very good chocolate mousse. theknaveofclubs.co.uk Lulu Grimes Bubala, King's Cross Popular Middle Eastern small plate restaurant opens its third site The third spot from Marc Summers (Berber & Q) boasts its very own wood-fired oven, as well as a bright, light-filled space and high ceilings – unlike its cosier counterparts in Soho and Shoreditch – and with shelves adorned with pickle jars and greenery. Trust that ‘Bubala Knows Best’ with the vegetarian or vegan set menus. Start with a pickle plate – three types all in different brines – closely followed by the superlative dips. The beyond silky baba ganoush comes with a well of curry leaf oil and toasted pine nuts, alongside a sleek fava bean dip with vadouvan. Smoky laffa bread is fresh off the grill and wonderfully charred. The oyster mushroom skewer with tamari and coriander seed is a stand-out dish with umami meatiness that will convince even the staunchest mushroom naysayers. Crisp falafel with a vibrant green centre is served with tangy mango pickle amba and sumac onions. Even something as simple as a side salad is injected with Bubala flair – oak and mustard leaves with onion, pomegranate molasses and mint is a refreshing complement to the deep-fried falafel, charred, smoky vegetables and creamy dips. Wash it all down with a spicy margarita rimmed with flecks of char from the grill. bubala.co.uk Emily Marten Dove, Notting Hill A Jackson Boxer revamp into a true neighbourhood gem Jackson Boxer's latest venture is a revamp on the same site as seafood restaurant Orasay – a place the chef wants to be familiar and accessible but still feel special and playful. This is evident in the menu, where comforting classics are peppered with pops of intrigue, such as octopus gildas to start alongside fino sherry and tonic. The springy, deep-fried potato pizzette comes laden with folds of mortadella and a huge burrata ball, while the yuzu-laced tuna tostada makes a lighter option. Next, four helmeted grilled Atlantic prawns in a zippy smoked garlic and black lime butter and Iberiko tomatoes drizzled in spicy chilli oil and soured cream. The must-order (if you can, only 10 are made for each service) is an umami-rich hunk of a burger formed from 50-day, dry-aged beef rib cap, brisket and chuck, flame-grilled with gorgonzola dolce and champagne-braised Lyonnaise onions so caramelised and melded together in a glazed potato roll… best accompanied with crunchy duck fat chips. Those too late are rewarded instead with steamed hake and Romana courgette in a rich champagne broth or sharing cuts such as wood-roast chicken in Café de Paris butter, 30-day Tamworth pork double loin chop and 50-day Highland beef sirloin chop. Finish with a retro-chic fior di latte soft serve doused in peppery olive oil with chewy oat cookies on the side. Paired with Orasay’s original interiors, elegant yet unfussy in style with earthy-hued linens and exposed brick walls, this next iteration takes Dove into true neighbourhood haunt territory. dove.london Alex Crossley Crunch, Soho Smash-hit sandwiches go upmarket in this slick new all-day Soho spot Landing on the buzzy corner of Dean Street and Old Compton Street, Crunch brings its cult-followed Spitalfields sandwiches to a permanent Soho address – and the result is part elevated sandwich shop, part stainless steel lined sandwich theatre. The vibe is sleek but casual, with polished metal counters, high stools and a front-row view of the sandwich station, where flat iron steaks hit the grill and brioche buns get that signature toast. The menu is concise but clever – the main event is the Soho-exclusive steak sandwich, a decadent, juicy, grass-fed beef patty in golden, crisp-edged brioche. Don’t skip sides: the thousand-layer crispy potatoes with bloody mary ketchup are addictive, and the lasagne bites are punchy, deep-fried delights. For something sweet, the deep-fried french toast made from brioche offcuts, custard-soaked and topped with apple, chocolate chunks and dulce de leche, is reason enough to linger. The service is fast and friendly, perfect for solo diners perched at the bar or a quick lunch with a friend. A breakfast menu is on the way, too – worth keeping an eye on for early morning indulgence. sandwichuprising.com Best new London restaurant openings in late 2024 Babbo, St John's Wood Smart yet relaxed Italian dining, serving updated trattoria classics with finesse Tucked away in St John’s Wood, Babbo brings a refined yet welcoming modern touch to classic Italian trattoria fare. The space is elegant yet relaxed, striking the right balance between sophistication and comfort. Service is warm and efficient, making it the kind of place for both special occasions and relaxed midweek dinners. The meal begins with a generous bread basket – five types, all fresh and warm from the oven. Starters include perfectly cooked zucchini fritti and a clever take on veal tonnato, studded with hazelnuts for added depth and texture. The lobster spaghetti is rich with a deeply flavoured bisque base and vibrant tomato notes, while the grilled lamb chops arrive perfectly pink and full of smoky char. On the side, potatoes al forno steal the show, extra crunchy and moreish. As well as a full menu Babbo also serves pizza which, although we didn’t try them on this visit, looked signature thin and crisp. From the desserts, tiramisu is the standout – light, creamy and classic. Pair it with a strong espresso or a glass of vin santo to finish. With a well-balanced menu of updated Italian classics, Babbo offers some of the best trattoria-style cooking in London – refined, comforting and worth returning for. babborestaurant.co.uk Barney Desmazery AngloThai, Marylebone Thai flavours with British ingredients AngloThai is the debut restaurant from husband and wife team John and Desiree Chantarasak, and marks the culmination of a nearly four-year site search after numerous highly successful pop-ups and residencies. Now the couple bring their unique vision for contemporary Thai-British cuisine to the historic Seymour Place in London’s vibrant Marylebone neighbourhood. À la carte by day and tasting menu by night, the menu is full of dishes that blend the bold flavours of Thailand with modern presentation and innovative techniques, while still respecting traditional cooking styles. It also adapts to the seasonal offerings of the British Isles, and is paired with a wine list that champions thoughtful producers and superior craftsmanship. This 44-cover restaurant was one of the hottest tables of 2024 and the momentum is carrying over to 2025, with AngloThai winning it's first Michelin star. anglothai.co.uk Janine Ratcliffe Silva, Mayfair For varied all-day dining Silva, the Latin word for forest, carries this theme in its interiors with woodland friezes and natural tones in the airy dining room and snug bar. A compact, seasonal menu takes inspiration from the Med and Japan with a raw section designed to wake up the palate – wild sea bass crudo, jalapeño, yuzu and ginger dressing has delicate tang. Classic steak tartare is made hearty by topping a chunky potato waffle and a signature dish of crispy egg with girolle and parmesan sauce is also a generous starter. Lighter mains like roasted cauliflower with butter beans and caponata or steamed halibut are balanced by the more robust Creedy Carver duck with coco beans and addictive rosemary and garlic roasties. Silva’s busy kitchen team, headed up by Slawomir Sawicki, can be seen through the street-facing windows below a pretty striped awning on the increasingly restaurant-focussed Bruton Place. Open all day from breakfast to dinner. silvarestaurant.co.uk Leydi, Holborn Viaduct Sharing plates from Istanbul Leydi sees the return of the talented Selin Kiazim (previously Oklava) to London and brings with it the spirit of Istanbul, serving an all-day menu oozing with Turkish favourites but with Selin’s unique modern twist. Launched opposite the Old Bailey in an area in Farringdon with an abundance of history, the restaurant pays tribute to the vibrancy of Istanbul’s eating culture, featuring generous, celebratory Turkish food meant to be shared and savoured. The drinks menu boasts bespoke creations from Kevin Patnode, two-time winner of the best bartender in Turkey, in addition to a transcontinental wine list with a distinctive Turkish influence. With décor featuring plush banquettes, warm lighting and understated references to Istanbul’s architecture and interiors that can only be described as elegant, this intimate 90-cover dining room sets its sights on charming the capital. leydilondon.com Janine Ratcliffe The Grill at The Hero, Maida Vale Sustainably sourced meat and fish cooked over open fire Find this beautiful dining room above one of west London’s busiest locals. While the pub serves great-value comfort food, like sausage and mash, and cheese and onion pie, The Grill’s focus is on sustainably sourced meat and fish cooked over open fire. Gutsy dishes like sweetbreads with lobster gravy make it a destination, alongside grilled monkfish tail, turbot, pork chop or ribeye with elevated sides of honeyed chicory, jerusalem artichokes and excellent chips. For the best experience, book a booth facing the open kitchen but, wherever you sit, the unique waiter station which stretches the entire length of the room, makes you feel part of the action. Wood panels and leather seating create a grown-up, calming atmosphere. theherow9.com/the-grill/ Christine Hayes Wildflowers, Belgravia Stylish restaurant and wine bar with a Med focus Partners Laura Hart, whose background is in interior and floral design, and chef Aaron Potter, have created a space that’s welcoming and stylish in equal measure. Med-inspired dishes are cooked over coal in an open kitchen, cocktails are imaginative twists on classics (try a melon negroni or almost-dirty martini) and its understated design encourages you to relax and linger over your food. The menu includes little intrigues like Romeo & Juliets (cheese and quince one-bites) and the best versions of trending dishes like sugar pit pork chop, Galician ex-dairy ribeye with smoked bone marrow rice and fior di latte gelato – a soft serve that’s reminiscent of Wimpy, in the best possible way. Upstairs the light-filled wine bar offers a decent selection by the glass and Italian-style snacks, making it an ideal place to swing by when shopping at nearby King’s Road or Pimlico Road’s upscale interior design quarter. wildflowersrestaurant.co.uk Christine Hayes Fonda, Heddon Street For regional Mexican dishes Santiago Lastra, chef-owner of Mexican fine dining restaurant Kol, brings a more informal option to Heddon Street. A fonda is a Mexican family-run inn, to which there are nods in the décor (earthy tones, handwoven fabrics and Mexican crafts), regional Mexican menu and homely touches, including a trio of salsas – smoky salsa macha, lively gooseberry salsa verde and fiery salsa roja – brought to the table for customers to apply to dishes as they wish. Kick off with Yucatan ground pumpkin seed speciality sikil pak topped with vibrant green pine oil and deep-fried totopos. Specials include tuna belly crudo in soy, sesame and fermented gooseberry dressing; and quesadillas stuffed with Oaxacan-style cheese from Canterbury. The traditional clay comal is the kitchen’s focal point and the dedicated comal list includes Marmite beer-battered baja fish dressed with chipotle mayo, Hispi cabbage and pistachio guacamole. Costra is an elevated tribute to CDMX post-clubbing snacks – 30-day aged rib-eye topped with grilled spenwood and manchego infused with macha sauce.Moving on to sharing mains – black sesame, short rib stock and chocolate paste take centre stage in the rich, 60-ingredient short rib mole. Charred adobo-laced monkfish comes on soft Ratte potatoes doused in Arbol chilli infused butter. For dessert, Santi's American cheesecake topped with blackcurrant compote is a popular choice; steamed corn tamales are doused in butterscotch cream and silky chocolate sorbet laced with Oaxacan oak-smoked pasilla chilli oil is a surprising highlight. Santiago’s commitment to sourcing British ingredients continues through to cocktails – think fresh gooseberry juice and rhubarb liqueur to add zing to margaritas; and rhubarb palomas rimmed with gooseberry salt. Honcho the sloth guides guests down to the basement dining room and agave bar for a mezcal night cap. fondalondon.com Alex Crossley Three Little Darlings, Chelsea 'English bistro' with an all-day menu Jason and Irha Atherton’s ‘English bistro’ is named for their three daughters. Its all-day menu appeals equally to families, to groups of friends and for date nights, with seasonal variations and sensible pricing to encourage regular visits. Choose your spot on the covered terrace off Pavilion Road or take a seat in front of the pass and watch the chefs cooking on the Josper grill. Sharing small plates include woodfired fermented Orkney scallop with fermented miso; char siu Shorthorn short ribs; octopus with butter bean aïoli and Yukon Gold cooked in the embers with Lincolnshire Poacher – a posh twist on a cheesy baked potato. The quality of ingredients elevates the experience and surprising twists are designed to delight: monkfish tail is served with a wedge of vibrant Baches citrus; and skate wing schnitzel with katsu sauce and lime. Desserts range from comforting to luxe – bun and butter pudding or soft serve topped with caviar. The wine-curious may be rewarded with a trip to the secret cellar. threedarlingslondon.com Christine Hayes Stay tuned for more reviews of new restaurants in London Reviews by Janine Ratcliffe, Christine Hayes, Lulu Grimes, Helen Salter, Hannah Guinness, Alex Crossley, Lydia Anderson Check out more London restaurant guides here: Best restaurants in Marylebone Best restaurants in Mayfair Best restaurants in Fitzrovia Best restaurants near Oxford Street Best restaurants in Brixton Best restaurants in Notting Hill Best restaurants in Shoreditch Best restaurants in Camden Best restaurants in Covent Garden Best restaurants in Soho Best restaurants in London Bridge Best restaurants in Hackney Best restaurants in Paddington
10 foolproof crêpe recipes for breakfast, brunch and beyond
Try these crêpe recipes for a lighter alternative to fluffy American-style pancakes. From boozy crêpes suzette and savoury ham and cheese to vegan versions
Looking for the best homemade crêpes? Want the perfect crêpe suzette to serve for pud on Pancake Day? These wafer thin French-style pancakes are perfect for topping and rolling up with a range of sweet and savoury fillings. We've got plenty of ideas below, from our basic recipe to elaborate crêpe cake towers and dairy-free versions. For more inspiration, check out our main collection of pancake recipes, along with our savoury pancake recipes, sweet pancake recipes and indulgent pancake recipes. Crêpe recipes Classic crêpes Our easiest ever crêpes recipe uses just five ingredients and can be ready in half an hour. These basic thin pancakes are perfect for customising with any toppings of your choice - one of our favourites is fresh fruit, whipped cream and a drizzle of hot chocolate sauce. Banana crêpes with butterscotch These easy crêpes are great for a decadent Shrove Tuesday treat or a sweet dessert all year round. Crêpes with espresso Looking for an easy crêpe recipe to pick you up? Try these delicate crêpes with espresso topped with chocolate and hazelnut for an indulgent dessert on Pancake Day. Crêpes suzette (French crêpe recipe) Crêpe suzette is a classic French dessert combining thin pancakes with a boozy orange sauce and we think they're perfect for Shrove Tuesday or, why not try them at your next dinner party. Ham and cheese savoury pancakes Stuff your savoury crêpe with chunky ham and salty gruyère for a quick, comforting midweek recipe or your main meal on Pancake Day! Matcha mille crêpe cake (plus how to video) Got friends coming over on Shrove Tuesday? Create this beautiful green tea-inspired cake using layers of crêpes and custard cream and dust with some matcha powder to finish. Toffee apple crêpes with calvados The classic combination of warm toffee sauce and sweet apples with a calvados kick makes these pancakes impossible to resist. Ready in under 30 minutes, these are quick and easy crêpes to impress on Shrove Tuesday. Savoury vegan crêpe Pack this crisp vegan crêpe with garlicky mushrooms for an easy plant-based lunch or for your vegan pals on Pancake Day. Also check out our vegan pancakes for more inspiration. Sweet vegan crêpe Got vegan friends coming over for Pancake Day? We make our vegan version of this French classic with plant milk and coconut oil for a plant-based sweet treat. Baked leftover crêpes If you've got any leftover pancakes, this comforting cheesy bake is the perfect way to reinvent them. With a mouthwatering mushroom, spinach and ham filling and crispy gruyère topping, this cannelloni-style dish makes for the ultimate Pancake Day dinner. Try our pancake toppings
Dark chocolate, olive oil and sea salt focaccia
Try our dark chocolate focaccia with olive oil and sea salt. Sweet focaccia might seem strange but it’s having a moment. In this recipe, peppery olive oil and dark chocolate pair really well – throw some sea salt in the mix for a sweet/salty edge and you have baking heaven.
Try our dark chocolate, olive oil and sea salt focaccia, then discover our citrussy chelsea buns, cinnamon buns, laminated milk bread and brioche recipe. Dark chocolate, olive oil and sea salt focaccia recipe
Make the most of creamy cannellini beans with our easy recipes, from braised beans and warming soups to healthy salads and tray bakes
Looking for the best cannellini bean recipes? Try them braised in nourishing stews, stirred into healthy soups and simmering away in hearty one-pots. Cannellini beans are also a great ingredient to bulk out salads and add extra plant-based protein. We have plenty of versatile bean recipes, including kidney bean recipes, borlotti bean recipes, black bean recipes or chickpea recipes.
11 bulgar wheat recipes for nutritious, texture-packed meals
Add texture and nuttiness to salads and more with our brilliant bulgur wheat recipes
Looking for bulgur wheat recipes? Bulgur wheat is a whole grain made from cracked wheat that has been parboiled, dried and ground into different sizes. It is a staple in Middle Eastern and Mediterranean cuisine, commonly used in salads, pilafs and soups. Rich in fibre, plant-based protein and essential nutrients (such as B vitamins, iron, magnesium, and antioxidants), bulgur is a nutritious and versatile ingredient that cooks quickly due to its pre-cooking process. See our ideas below, then check out our best quinoa recipes, couscous recipes, and easy lentil recipes for more inspiration. How to cook bulgur wheat To cook bulgur wheat, start by rinsing it under cold water to remove any excess starch. Then, place it in a heatproof bowl and pour boiling water over it, using a ratio of about 1 part bulgur to 2 parts water. Cover the bowl and let it sit for 10-15 minutes until the grains absorb the water and become tender. If any excess water remains, drain it off. You can cook bulgur wheat in vegetable or chicken stock instead of water for added flavour. Once cooked, fluff it with a fork before serving.
Make the most of creamy butter beans with our easy recipes, from warming turmeric stew to crispy baked cod and the ultimate sausage casserole
Looking for the best butter bean recipes? These creamy beans are rich in plant-based protein and fibre, making them a nutritious meat alternative in curries, stews and salads. Butter beans are great at soaking up flavour while adding their own unique texture – you can even make butter bean mash to switch up potatoes and keep you fuller for longer. We have plenty of versatile bean recipes, including kidney bean recipes, borlotti bean recipes, black bean recipes or chickpea recipes.
62 fennel recipes to add unique aniseedy flavour to your dishes
Use this aniseed-flavoured root in our top fennel recipes, from a creamy bake to refreshing salads and perfect fennel pasta
Looking for fennel recipes? Want the best fennel salad? Whether you prefer this antioxidant-rich bulb raw for its crisp, aniseed-like character, or cooked for a softer texture and more subtle mellow sweetness, we've got the recipe for you. When prepping, don’t be too quick to discard the green fronds, which can be used as a garnish. Try our ideas below, then check out our courgette recipes, asparagus recipes and pea recipes.
French onion beef stew with a cheesy croûte top
Think of this as a mash-up between a French onion soup and a rich beef stew. The crispy gruyère-loaded croûtes take it to the next level. Serve in individual mini casseroles with some mash and greens on the side, if you like.
Try our French onion beef stew with a cheesy croûte top, then discover beef stew with dumplings, beef and Guinness stew, slow cooker beef stew, beef stifado, beef bourguignon and more comforting stew recipes. French onion beef stew with a cheesy croûte top recipe
Purple sprouting broccoli, chorizo and barley one pot
This rich barley stew makes a lovely spicy base for whatever seasonal greens you want to add. Purple sprouting broccoli, kale and chard all work well.
Try our purple sprouting broccoli, chorizo and barley one pot, then discover charred purple sprouting broccoli with tahini yogurt and spiced seeds, broccoli stir-fry, gnocchi with crispy purple sprouting broccoli and garlic butter or lemon-crusted salmon with purple sprouting broccoli. Purple sprouting broccoli, chorizo and barley one pot recipe
Thai-style venison stir-fry with fried egg
This is based on the classic Thai dish pad kra pow – the original can be quite fiery so adjust the chillies according to your taste.
Try our Thai-style venison stir-fry with fried egg, then discover venison pie, venison stew, venison curry, venison steaks, venison burgers, and venison meatballs. Thai-style venison stir fry with fried egg recipe
This restorative recipe using halibut fillets is perfect for the colder months – add cooked rice to the bowls for a heartier meal.
Try our halibut in a ginger and herb broth, then discover our halibut parcels with coconut cream, chilli and lime, pan-fried halibut with summer veg broth and Portuguese halibut com piri-piri. Now try more halibut recipes. Halibut in a ginger and herb broth recipe
Make the most of seasonal produce in this fancy rhubarb and pistachio tart, flavoured with almond extract.
Try our rhubarb and pistachio galette, then discover cherry and pistachio bakewell galette, cherry jam and almond galettes, apple and almond galette or hazelnut frangipane and apricot galette. Rhubarb and pistachio galette recipe
Peruvian-style roast chicken with herby green salad
Roast chicken is a universal joy. This Peruvian chicken sees chicken thighs flavoured with a beer, lime and ginger marinade, then served with a green sauce and two types of salad.
Try our Peruvian-style roast chicken with herby green salad, then discover our pisco sour, Peruvian scallops, ceviche and more Peruvian recipes. Peruvian-style roast chicken with herby green salad recipe
Halloumi schnitzel with harissa honey drizzle and crispy apple slaw
You can schnitz anything! This breaded halloumi version is a textural delight, with the bouncy cheese in a crisp, golden shell served with a spicy honey and a cool crunchy slaw.
Try our halloumi schnitzel with harissa honey drizzle and crispy apple slaw, then discover air fryer halloumi fries, halloumi souvlaki, halloumi kebabs, grilled halloumi salad and more halloumi recipes. Halloumi schnitzel with harissa honey drizzle and crispy apple slaw recipe
Got a fridge piled high with turkey, ham and blue cheese? Our inventive recipes make the most of Christmas leftovers, from indulgent ham lasagnes to epic spiced turkey naans
Wondering what to do with Christmas leftovers? Want to cut down on waste and cost by making your festive ingredients last? Try our clever ways to use up Christmas turkey, ham, Brussels sprouts and cheese. From pies to blue cheese toasties, we've got plenty of recipes for Boxing Day and beyond. Make these creative leftover dishes, try our leftover turkey recipes, Christmas leftover salad recipes and leftover Christmas ham recipes. Have lots of leftover Irish cream? Click here for our best ever Baileys recipes. Best Christmas leftover recipes Leftover roast turkey pie Keep costs down over the festive period by using the remains of any roast chicken or turkey and turning into a creamy 1-hour pie, perfect on a chilly day. We've got lots more leftover turkey recipes, from curry to ramen. Pigs in blankets carbonara If, by some miracle, you have any pigs-in-blankets left-over from your Christmas dinner, give them a new lease of life in this rich carbonara recipe. Turkey ramen Cut down on waste and cost by making your leftover Christmas turkey last in this nutritious and restorative ramen. Posh bubble and squeak (with chestnuts) The ultimate waste-cutting dish. By adding pancetta, cooked chestnuts and sneaking in some brussels sprouts, you've got yourself the perfect Boxing Day brunch. Mix and match mac ‘n’ cheese bar A cheeseboard is a classic for Boxing Day. While you can never have too much cheese, it's difficult to get through it all. If you're in this situation, try making this mac 'n' cheese. Not only is it a great way to use up left over cheddar and parmesan, but also it will be sure to keep all the family happy between Boxing Day and New Year. Turkey and ham pie What better way to use up your Christmas turkey leftovers? This meaty, creamy turkey and ham pie is made with shop-bought puff pastry to make life a little easier. Perfect for a simple post-Christmas family dinner which doesn't break the bank. See more leftover ham recipes, including decadent toasties and cheesy pancakes. Epic Christmas toastie Use up your Christmas dinner leftovers to make our ultimate toastie with turkey, stuffing and homemade bubble and squeak. Plus, we share the greatest toastie secret you'll ever learn... Cheese pastry Use up any left-over cheese from your cheeseboard to effortlessly elevate this pie – you don’t need a huge amount, so if you’ve got a strong cheese, a little will go a long way. Refried smashed roasties with green harissa and yogurt Use up your leftover potatoes from Christmas Day in this punchy recipe. Make this quick dish for an easy side at a festive get together with friends. Got spare harissa? See our harissa recipes. Bread sauce and stuffing croquettes Check out our epic croquettes with leftover bread sauce and stuffing. These crispy balls are easy to make and perfect at keeping a hungry crowd happy over the festive season. Leftover turkey toastie This West Coast version of a deli sandwich uses smoked turkey rather than pastrami. Meaty leftovers from your Christmas food that are still lurking around after Boxing Day will work a treat. Ham, spinach and mozzarella lasagne Packed with leftover ham and oozing mozzarella, this inventive twist on the traditional lasagne is a great way to feed a crowd without buying more food. Try our lasagne recipes here. Turkey chilli bean stew This is a good way of using up leftover turkey over the holidays – chicken or ham would work nicely as well. The chipotle paste and smoked paprika gives this a lovely smoky, but not too hot, chilli flavour. Leftover turkey ramen noodles Transform left-over Christmas turkey into a cosy bowl of ramen, complete with ginger-spiked broth, thick noodles and fresh coriander. Roast potato chaat You can use left-over roast potatoes for this spicy treat, or frozen roast potatoes that have been cooked first following pack instructions. Serve with a sprinkling of bombay mix and plenty of coriander yogurt. Mac ’n’ cheese with ham and pickled onions Got ham or gammon to use up from the festive season? Check out our easy macaroni and cheese recipe with cooked ham, pickled onions and three types of cheese. See lots more mac 'n' cheese recipes. Christmas pudding ice cream A clever way to use up left-over Christmas pudding – add it to ice cream! This four-ingredient, no-churn recipe also comes laced with brandy or rum – the perfect winter pud. Shredded brussels sprouts salad Looking for ways to use up your leftover brussels sprouts? Check out this low calorie Italian-style brussels salad with crispy pancetta and toasted walnuts for a lighter dinner. Ham, pickled pear and blue cheese salad This ham, pickled pear and blue cheese salad is a great way to use up Christmas food leftovers on Boxing Day and beyond. It's an easy starter for four people, or a quick meal for two. Discover more blue cheese recipes. Double cheese, pickle and ham toasties Check out this quick and easy grilled cheese sandwich, a super simple lunch idea for Boxing Day and great way to use up both ham and cheese. Lobster mac 'n' cheese Do you have leftover cheese to use up? Make this lobster mac and cheese for an indulgent dinner between Christmas and New Year. The mac and cheese uses both gruyère and parmesan. The addition of sweet, rich lobster turns this into a luxurious treat which would be great for a New Year’s Eve celebration dinner. Smoked haddock and ham gratin This smoked haddock and ham gratin turns everyday ingredients into a really comforting dish that doesn't create lots of washing up. It's a great Boxing Day dish for using up Christmas leftovers. Parsnip soup A spicy parsnip soup is a real winter favourite and is perfect for a chilly Christmas evening when you want something quick and easy. Of course, any other leftover Christmas veg will work too. Caramelised onion, sprout and bacon hash with chilli fried eggs Spruce up your leftover sprouts with our crispy bacon and caramelised onion hash topped with chilli fried eggs. This easy recipe will make a great, cheap dinner over the festive season in under 30 minutes. Chicken and shredded sprouts pie with butterbean mash Our chicken and shredded sprouts pie with butterbean mash is a healthy version of your favourite comfort food. Use up any leftovers brussels sprouts from Christmas dinner to cut costs. Ham hock, spinach and cheeseboard lasagne Ideal for the period between Christmas and new year to feed a crowd, make use of any left-over festive cheese and ham in this rich, creamy lasagne. Grate cheddar, gruyère or other hard cheeses, or just crumble in softer cheeses.
Start your Christmas meal with our fuss-free festive starter ideas, from smoked salmon tartare to posh prawn cocktail, filo-baked figs and duck terrine
Looking for Christmas Day starter recipes? We have plenty of ideas to try, from smoked salmon Christmas starters to easy vegetarian ways to kick-off the meal. Take a look at our effortless starter ideas which require 20 mins or fewer of prep thanks to shop-bought ingredients and no fiddly techniques, including our bloody mary prawn lettuce scoops and crab and prawn cocktail rolls. Check out these easy Christmas starters, then also browse our Christmas pâté recipes, Christmas terrine recipes and ham hock recipes for more inspiration. Plus we've got impressive Christmas buffet ideas, Christmas centrepieces, Christmas hams, Christmas trimmings to try and four festive entertaining ideasfor more inspiration. Don't forget to finish off your festive feast with an indulgent Christmas dessert and one of our showstopping Christmas baking ideas... Best Christmas starters Whipped feta with apricots, olives and oranges This savoury dip is great to kick off a party – loaded with festive dried fruits and nuts. The pomegranate drizzle adds an extra puckering twist. Individual smoked salmon terrines These individual smoked salmon terrines make a stylish Christmas starter – easy to serve and perfect for scaling up or down depending on your guest list. Discover more smoked salmon recipes. Christmas cheeseboard Wow guests or family members this Christmas with this impressive no-cook spread, packed with cheese, meat and fruit. Giant sausage roll This showstopping party sausage roll is a star addition to any festive grazing table. A glossy tamarind glaze brings a hit of tropical tang while pistachios add a perfectly nutty crunch. Giant champagne and lemon prawn vol-au-vents Take your Christmas dinner starter to the next level by adding champagne to your king prawn vol-au-vents. Don't let any champagne go to waste – see our 10 champagne cocktail recipes. Smoked salmon and cream cheese galettes Try our next level twist on the smoked salmon blini. These sesame seeded galettes are topped with herby cream cheese and delicate smoked salmon. Serve with some salad leaves and lemon slices for a light starter. Sweet potato and cranberry fritters with nuoc cham These Vietnamese-inspired sweet potato fritters have a festive twist with dried cranberries. The tangy-sweet-salty dipping sauce is a great one to have to hand for the festive season. Fig and goat's cheese filo parcels Our vegetarian baked fresh figs makes an awesome little nibble or Christmas starter that’s really easy to make. See more crispy filo pastry ideas. Bloody mary prawn lettuce scoops Make this simple and effortless, no-cook starter for a great alternative to the classic prawn cocktail on Christmas Day. Easy camembert toppers Jazz up baked camembert with one of these smart toppings. Four simple yet easy Christmas starters for entertaining over the festive season. If you love camembert, try our camembert and cranberry pithvier next. Scampi with soured cream dip This is a really easy way to offer people a bite with drinks without going to too much effort. You can swap the soured cream for mayo, if you prefer. The smörgåsbord Make this Swedish-inspired sharing feast for an impressive Christmas spread – it's a great alternative to a buffet if you're feeding a crowd at a gathering. Baked feta board This sharing board, where a block of salty feta is baked with sweet, sticky honey, will be the centrepiece on Christmas day. Slather the smooth cheese on crackers and top with gooey roast figs and crunchy almonds. If you love this, try our baked feta pasta recipe next for an easy midweek meal. Crab and prawn cocktail rolls Fans of prawn cocktail will love the look of these rolls at your festive spread. They're simple to whip up thanks to shop-bought prawn cocktail and brioche buns. Winter panzanella Ideal as a starter for a festive meal, recreate this winter version of panzanella using root veg with rich, tangy blue cheese. Pork and duck rillettes The perfect Christmas dinner starter, or just a special lunch, this velvety French dish is made with pork belly, goose fat, white wine and thyme. Serve with buttered toast, cornichons and pickled onions. Harissa lime prawn cocktail An absolute classic, made that bit more exciting by adding rose harissa paste and plenty of fresh lime to the mix. With only 15 minutes prep time, this is the perfect dinner party starter. See more prawn recipes. Duck, chicken and sour cherry terrine This terrine makes the perfect make-ahead starter for a festive dinner party. Fig, mozzarella and serrano ham salad Check out our easy fig recipe with creamy mozzarella, salty serrano ham and peppery rocket. These easy pickled figs make a simple recipe for your next dinner party with friends. Discover more juicy fig recipes. Beetroot soup Need a vegetarian Christmas starter? Get your festive feast off to a vibrant start with our creamy beetroot soup topped with crunchy, cheesy mini sourdough toasts. More beetroot recipes here... Blinis with a selection of toppings Make the blinis and whipped ricotta cream ahead, then add your choice of toppings for the perfect festive party snack. We've got some inventive ideas including fig, dolcelatte and truffle honey, plus pastrami pickle. Ham hock rillettes with pistachio salt Want an easy cold Christmas starter idea? Try ham hock rillettes with pistachio salt for fuss-free entertaining. Bread sauce and stuffing croquettes These crispy balls are easy to make and great at keeping a hungry crowd happy over the festive season, try them for an easy Christmas starter idea. We love our ham hock croquettes too. Scallop shell pies We serve these pretty pies in their original scallop shell and top with flaky puff pastry, a perfect Christmas dinner starter which will impress festive friends. Plenty of easy ways with scallops here... Salmon tartare with lemon and capers If you love serving smoked salmon for a Christmas Day starter, this is a great modern twist. The salmon is finely chopped and tossed in a fragrant dressing of lemon, shallots and capers. Serve with thin slices of melba toast. Rarebit mushrooms with pickle dressing Flat mushrooms topped with mustardy rarebit and served with a quick red wine vinegar dressing makes for an ideal veggie starter. It's gluten free, too! Grilled scallops with ’nduja butter Start Christmas dinner with a bang and serve these flavour-packed, spicy scallops in their shells. Use up the rest of your 'nduja with our best 'nduja recipes, from quick pastas to spicy mussels. Beer and rock salt pretzels with camembert dip These impressive pretzels are big, soft and doughy. They are made with beer rather than water, and topped with a sprinkle of rock salt for crunch – the perfect showoff, make-ahead Christmas starter. Homemade charcuterie Want an impressive yet achievable make-ahead Christmas starter? Check out how simple it is to make your own cured meats, including a seriously moreish duck ham, beef jerky and a stunning bresaola. French onion soup This deep beefy onion soup is topped with bubbling cheese melts, ideal for a comforting winter warmer or Christmas starter idea. Discover our best-ever cheese recipes here... Smoked black pudding croquettes with apple sauce Packed with smoky black pudding and creamy blue cheese, these crispy ball make for an easy yet indulgent canapé or Christmas dinner starter recipe. Classic manti Our classic manti are the perfect festive dinner party starter to impress guests. Warm hummus with pine nuts, raisins and olives Turn a storecupboard staple into this vibrant mezze dish and sprinkle with jewel-like pine nuts, raisins and olives for a quick and easy Christmas starter. Duck samosas Check out our impressive samosa recipe packed with tender duck, wrapped in super flaky pastry and served with a fresh coriander chutney – perfect for entertaining over the festive season. Mozzarella sticks with spicy dipping sauce Try our gooey mozzarella sticks with a punchy dipping sauce for an easy yet indulgent Christmas starter idea. Blocks of mozzarella stand up better to deep-frying and will still give you that cheesy, stringy ooze. Baked berbere chicken wings Do you love chicken wings? Check out this easy recipe with a fiery Ethiopian twist. Packed with punchy flavour, these wings make the perfect snack for any dinner party or Christmas feasting.
Hosting a New Year's Eve party? From finger food and crowdpleasing mains, to showstopping desserts and sparkly cocktails, you're sure to bring in 2026 in style with these recipes
Hosting a New Year's Eve party? Check out our easy party food for New Year's Eve. Try our fun canapé ideas and hassle-free finger food including vegetarian canapés, posh little avocado on toast and mini lobster rolls. We've got some great sharing mains, from beef chilli and tacos to fried chicken buns. Our festive cocktails sparkle up your party and our easy yet show-stopping desserts will catch everyone's eye. New Year's Eve party finger food Check out our easy canapé recipes and finger food for your new year party. Also check out our vegetarian canapé recipes for meat-free bites. Pickled melon and prosciutto skewers Give your festive canapés a fresh twist with these pickled melon and prosciutto skewers – the quick pickle adds a bright, tangy lift to this classic combo. Harissa hot wings with hazelnut dukkah Make your own nutty dukkah as a dip for these chicken wings spiced up with harissa and Frank's RedHot sauce. This will make more dukkah than you’ll need, but will keep for a few weeks in a sealed jar. Discover more of our best harissa recipes here. Classic potato wedges Perfectly golden, crispy potato wedges with dollops of soured cream and salsa are guaranteed to satisfy hungry guests. Radish butter terrine Radishes and butter are a timeless pairing, perfect for a chic starter or elegant nibble – just slice and spread over crisp rye toast for instant sophistication. Maple-glazed sausage blinis Kick off a festive party with these easy canapés, turning cocktail sausages into impressive bitesize party food. See more ideas for blini toppings. Baby new potatoes wrapped in bacon with harissa cheese dip Try these baby new potatoes wrapped in crispy bacon with a punchy, creamy harissa soft cheese dip. This simple bite-size potato skewers recipe make an easy party snack recipe. Chicken tenders with garlic parmesan These make great finger food for a large gathering – serve with cute cocktail sticks for spearing. Brussels sprouts bhaji snacks with raita Coated lightly in spices and served with a fresh minty dip, these crispy sprout clusters make a great starter at a winter dinner party. Make the most of this seasonal veg with more brussels sprout recipes. Crispy vegetable peelings with curry salt Use up all your veggie peelings, as well as any loose left-over veg, and use them to make these epic crisps with an easy curry spice, perfect nibbles for a hungry crowd. Chilli-and-marmalade-glazed pork belly squares Kick off a festive party with our easy canapés. These sticky-sweet bites can be partly prepared ahead for fuss-free entertaining. Pickled beetroot tacos with goat’s cheese Kick off a festive party with these easy vegetarian canapés perfect for fuss-free hosting. Sticky miso nuts and seeds If salted caramel is your bag, then get ready for miso caramel – a heady mix of the salt and sweet combination with a shed load of umami, perfect snacking for a crowd. Check out more of our best miso recipes here. Bombay samosas Check out our Bombay-style samosas. We cook the veg in water rather than frying them to make a lighter version of the classic samosa, ideal for healthy dinner party snacks. Indian nachos Give this classic cheesy snack an Indian twist with crispy curried chickpeas and minty yogurt sauce. Smoked black pudding croquettes with apple sauce Check out our indulgent crispy potato croquettes. Packed with smoked black pudding and creamy blue cheese, this recipe is perfect for an impressive canapé. Spring onion bhajis with mint and coriander chutney Try our crispy spring onion bhajis with a fresh and vibrant mint and coriander chutney. Make these bhajis for an impressive way to start your New Year's Eve party. Devilled coronation eggs Hosting a party this New Year's Eve? Make our simple coronation chicken devilled eggs. This easy recipe combines a retro canapé with a simple classic British sandwich for the perfect party food. Party tartines Looking for quick and easy party food recipes? Check out these super simple party tartines. More substantial than canapés, these pretty open sandwiches will satisfy the greediest guests. Fig and goat’s cheese puffs The easiest party finger food, ready in half an hour – these puff pastry tarts topped with goat’s cheese and figs make for the perfect canapé for a New Year's Eve party. Pork and prawn dumplings If you're looking for an alternative New Year's Eve canapé recipe, try these pork and prawn dumplings with our step-by-step guide. The chestnuts add a festive touch. Avocado and prawn cocktail toasts If you're looking to make a light canapé this New Year's Eve, why not make these avocado and prawn cocktail toasts. They're a modern twist on a prawn cocktail and count for one of your five a day. While they look fancy, they're easy and quick to make. Thai-style fishcakes with sweet and sour cucumber pickle Thai fishcakes are great party food as you can fry them in advance and keep warm in the oven. The easy cucumber pickle adds an authentic Southeast Asian touch. Caramelised onion and chorizo nachos If you're hosting a New Year's Eve party, why not make a batch of nachos? These caramelised onion and chorizo nachos are cheesy, spicy and smoky. This easy recipe is great for a celebration and lots of fun to eat. Mozzarella sticks with spicy dipping sauce Try our gooey mozzarella sticks with a punchy dipping sauce for an indulgent finger food recipe. These make great sharing food, but will be very popular so make a few batches for your party. Mini lobster rolls These mini lobster rolls are easy to make but look impressive - perfect for hassle-free entertaining over new year. Spiced cod fritters with harissa honey dip Every party needs food with a spicy kick, and these fritters will tick that box. These spiced cod fritters are easy to snack on, and also make great nibbles before a dinner party. Pork-belly skewers with Vietnamese caramel sauce These pork-belly skewers with Vietnamese caramel sauce make easy but impressive canapés for New Year's Eve. The pork belly makes a great alternative finger food dish. Avocado fries Forget chips, we're making these avocado fries for our party this year. The creamy wedges of avocado are coated in toasty shards of crunchy corn tortilla are are great to snack on while seeing the new year in. Baked camembert toppers For more substantial party food jazz up whole baked camemberts with simple but luxurious vegetarian toppings, like wild mushrooms, maple pecans, cranberry with port and thyme or pine nuts, rosemary and garlic. These are show-stopping yet easy sharing food for your party this New Year's Eve. Fried chicken buns This crowd pleaser is great scaled up for when you have unexpected guests round this festive season. All you need are some chicken thigh fillets, salad, mango chutney and soft rolls and you're finger food is sorted. Posh cheese, bacon and fig toasties We love a cheese toastie, especially after a few glasses of Prosecco, so why not make this posh toasted cheese sandwich with added bacon, caramelised onion marmalade and figs this new year? Whip these up for your guests towards the end of the evening, after they've partied the night away! Filo-baked fresh figs stuffed with peppered goat’s cheese Check out our vegetarian recipe for crunchy filo-baked fresh figs stuffed with peppered goat’s cheese. This recipe makes a great little nibble for your party that’s really easy to make. Quick pork and bean tacos These quick pork and bean tacos are the perfect finger food recipe for your New Year's Eve party that are slightly different from your average canapé. Put everything on the table and let people help themselves. New Year's Eve party sharing dishes Looking for dinner party ideas? Check out our sharing food recipes for New Year's Eve party to celebrate the new year. From fried chicken to mac and cheese, we've got indulgent dishes for you to try. If you're looking for more dinner party main dishes, click here Salmon with crispy spuds and zhoug Perk up your party buffet with this punchy side of salmon served with crispy potatoes, perfect for entertaining over the festive season. Tear ‘n’ share sausage roll Perk up your party buffet with our epic sausage roll and camembert wheel. Buttermilk-fried Frazzles chicken Looking for easy entertaining recipes? Make our crispy buttermilk-fried Frazzles chicken. This moreish recipe is the perfect way to feed a crowd at New Year's Eve. Lamb carnitas These gluten free, slow-cooked lamb tortillas are great for a feast between friends. It's easy to make and everyone can get stuck in and make their own. Smoked aubergine and pepper salad Sabrina Ghayour's recipe for sweet and smokey aubergine salad would make the perfect addition to a generous sharing spread. Infused with the flavours of Persia, it's a little bit of middle-Eastern magic for you and your friends to enjoy. Pulled lamb with plum-sriracha Check out our pulled lamb recipe with a sweet plum-sriracha marinade. This lamb is slow cooked for six hours and then is best served in the middle of the table for perfect sharing food for a dinner party. Fall-apart vindaloo with red onion mint chutney If you love curry, you'll love our vindaloo recipe. Serve this curry with rice and homemade mint chutney at your dinner party as a great way to see in the new year. Meatball, sage and squash lasagne Cooking for a crowd this New Year's Eve? Make our easy meatball lasagne recipe with sage and squash. This indulgent recipe will make it the best New Year's Eve party, just make sure to serve with lots of garlic bread. Best-ever tear-and-share garlic bread Garlic bread is always a crowd-pleaser, especially at a party. This is our recipe for the best-ever tear-and-share garlic bread which not only looks fantastic, but is packed with mozzarella and parmesan as well as the garlic butter. Your guests won't want to leave the party. Persian aubergine bake If you're looking for show-stopping vegetarian recipes to make for your dinner party this new year, try our Persian aubergine bake. It's gluten free, too, so everyone at the party can enjoy it. Lobster mac 'n' cheese How do you make mac 'n' cheese even better? You add lobster. This impressive mac 'n' cheese recipe with lobster is a luxurious treat that would go down well with a hungry crowd at a New Year’s Eve celebration dinner. New Year's Eve party puddings Every party needs dessert, so check out our dessert recipes for a new year party. Whether you want chocolate dessert recipes or Baileys desserts, we've got a selection of recipes for desserts. If you want more recipes, check out our easy Christmas dessert recipes, here Chocolate and hazelnut profiterole stack Looking for an impressive dessert to serve family and friends at your party? Check out this show-stopping chocolate and hazelnut profiterole stack. With creamy Nutella filling and crunchy hazelnut brittle, this stunning recipe is the perfect end to a dinner party. Spiced rum bamkuchen If you want a dessert that will wow your guests over the new year, this spiced rum bamkuchen will be just the thing. Not only does it look impressive, it tastes impressive too. With a warm spicy flavour, and a generous covering of sweet chocolate, it would be a great cake to end the year on. Struffoli Crisp on the outside and light and fluffy on the inside, struffoli are traditional treats from Naples, Italy, and are often served with honey and other sweet ingredients - perfect for the festive season. This dessert recipe is great sharing food for your party. Baked blueberry donuts with lemon glaze These baked blueberry doughnuts with lemon glaze look fantastic, taste delicious and are surprisingly easy to make. They're a great finger food dessert for your New Year's Eve party. Baileys tiramisu If you want a dessert that friends can just dig into, this is a great option. Rich and creamy, it's perfect for soaking up lots of Prosecco. Why not make a few desserts that you can just put out on the table and leave people to it? White chocolate salami This white chocolate salami is really easy to make but looks impressive. Slice and serve up to your party guests this New Year's Eve. Eggnog custard tart If you love egg custard tarts then you'll love Edd Kimber's Christmas inspired eggnog custard tart. Why not impress your guests with this dessert recipe, it may take a little time to make, but it's definitely worth it for your party this year. Mojito cake Soak light and airy sponges in a mojito-infused sugar syrup, then cover with a zingy lime buttercream. This mojito cake will go down well at New Year's Eve with your hungry crowd. Bourbon biscuit brownies Brownies are universally popular and are great for all occasions, so why not serve them on New Year's Eve? We suggest making a double batch of these indulgent brownies, as the first lot will be gone in minutes. Baileys pavlova Looking for a show-stopping Baileys recipe to make to celebrate the end of the year? Try this pavlova with Irish cream for an easy dessert. If you want even more Irish cream recipes, click here Churros with hot chocolate sauce Everyone loves Spanish churros and they won’t be able to believe these are homemade! The rich, indulgent hot chocolate sauce is also delicious over ice cream. These treats will be a great addition to any New Year's Eve party spread. Olive oil chocolate pots with orange and sea salt These olive oil chocolate pots with orange and sea salt are seriously creamy and indulgent. They're super simple to make and are a great chocolate dessert recipe for your dinner party. Sweet miso caramels If you're a fan of savoury snacks, but fancy making a sweet nibble to offer your guests, make these sweet miso caramels. They're sweet and salty as well as being incredibly moreish. Pop a few on a plate and pass them around at New Year's Eve. White chocolate roulade with Baileys We've gone and put white chocolate and Baileys together to make this roulade. It's easy to make and requires very little effort, so you'll have even more time to party the night away. Chocolate and salted caramel ice-cream bombe Why not make our impressive frozen chocolate and ice cream dessert recipe for your party this year? This easy chocolate bombe recipe uses chocolate Swiss roll cake and Maltesers for extra indulgence and crunch. Make it ahead and then serve it at your New Year's Eve gathering. Salted butterscotch popcorn cheesecake Everyone loves a show-stopping dessert, and this salted caramel cheesecake recipe from Rosie Birkett has a salted butterscotch twist. You can make part of this recipe ahead so you have less to think about come New Year's Eve. New Year's Eve cocktails New Year's Eve wouldn't be complete without a few cocktails, so check out our favourite cocktail recipes. Whether you want alcoholic drinks recipes or non alcoholic drinks, we've got a selection of recipes from margaritas to Champagne cocktails and negroni cocktails. If you want more festive drinks recipes, click here Winter-spiced pear cocktail This cocktail brings a mojito and a glass of mulled wine into one glass. Warm and spicy with a silky texture, it's as festive as it gets. If you make the pear syrup in advance, it's incredibly quick and easy to make when your guests arrive at your party. Marmalade and mandarin mojito Marmalade mojitos make a deliciously jammy cocktail, made to look really delicious with mandarin slices and star anise. This cocktail recipe is quick to make and great for a party. Negroni sbagliato Our negroni sbagliato is a great festive fizz. Swapping gin for prosecco makes for a lighter negroni for your guests to enjoy at their party this year. White sparkle A great sparkling New Year's party cocktail. After you have decorated the Champagne flutes, chill them by putting in the freezer for a short while or filling with ice for a few minutes. Orange and rosemary fizz If you love Buck's Fizz, but fancy something non alcoholic this year, try this orange and rosemary fizz. The cinnamon and pomegranate makes it a great festive drink that everyone can enjoy on New Year's Eve. Frozen mango and lime margaritas Margaritas are great party cocktail and also make an ideal accompaniment to Mexican dishes. Our frozen margarita is perfect to cool your guests down through a night of dancing this new year, with sweet mango and a dash of lime.
Best Christmas foodie hampers to buy 2025
Whether you want to stock your cupboards with treats or need a gift for the foodie in your life, these are the most indulgent hampers to buy
Looking for the best Christmas hamper to treat a lucky loved one? Whether you're looking for the ultimate cheese box, a wicker basket full of sweet and savoury treats, we've gathered the best Christmas foodie hampers to buy this year, whether as a treat for yourself or friends and family. Looking for more gifting inspiration? If you've got someone specific to buy for try our specially tailored gift guides for beer enthusiasts, coffee lovers and gin fans. If you fancy making your own gifts this year, we've gathered our best edible gift recipes for delicious homemade presents. Read on for our picks of the best gourmet food hampers for Christmas. Best Christmas foodie hampers to buy at a glance Best unique produce hamper: The Flavours of Oldstead Hamper, £190 Best luxury Christmas hamper: Daylesford Organic 12 Days of Christmas Hamper, £130 Best luxury artisan hamper: The Osip Christmas hamper, £165 Best Spanish hamper: Brindisa Indulgence Hamper, £165 Best Christmas breakfast hamper: Ginger Pig Butcher’s Champagne Breakfast Box, £78 Best afternoon tea hamper: British Hamper Company afternoon tea gift basket, £63.97 Best hamper for cider lovers: DukesHill Whisky Cask Cider Savoury Hamper, £85 Best Cornish hamper: The Fruit Scone Cream Tea Hamper, £23.95 Best hamper for keen gardeners: Petersham Nurseries Gardening Hamper, £95 Best for Chinese cooking: Poon’s Heritage Hamper, £70 Best Christmas cheese hamper: Paxton & Whitfield 12 Days of Christmas Cheese Hamper, £85 Best Christmas foodie hampers to buy 2025 The Flavours of Oldstead Food Hamper Available from Made in Oldstead (£190) Best unique produce hamper A unique hamper with handmade products featuring seasonal ingredients grown and foraged by Tommy Banks and his team in North Yorkshire, this will keep someone going with delicious treats throughout the festive season. As well as a tomato leaf and lemon verbena candle, there are a selection of seasonal British cheeses like Young Buck, jars of spruce tip honey and red onion chutney, salami, Yorkshire lomo and classics such as beerglazed ham and chicken liver parfait, as well as a homemade beef shin ragu. Available from: Made in Oldstead (£190) Daylesford Organic 12 Days of Christmas Hamper Available from Daylesford Organic (£130) Best luxury Christmas hamper A selection of 12 festive treats to enjoy in the run-up to the big day including sweet and savoury snacks, a log fire candle, Christmas cocktail and the bestselling rosé frizzante sparkling wine. Available from: Daylesford Organic (£130) The Osip Christmas Hamper Available from Maison Osip (£165) Best luxury artisan hamper This hamper delivers a taste of gourmet luxury. A celebration of local producers and artisans from Maison Osip, it is a carefully curated selection of festive treats. The centrepiece is a hefty Christmas pudding, arriving in a ceramic bowl to reuse year after year. There's a wedge of Westcombe cheddar for festive cheeseboards, a bottle of English sparkling wine and a bottled fig leaf negroni – a chic twist on the classic cocktail. Coffee, chocolate from Pump Street Bakery and a tote bag round out the wicker hamper. It's expensive, but each item has been carefully chosen for quality. Available from: Maison Osip (£165) Brindisa Indulgence Hamper Available from Brindisa (£165) Best Spanish hamper Jam-packed with a wealth of luxury Spanish food gifts, from La Solana truffled cheese to Amatller white chocolate coated marcona almonds. The contents would all make brilliant snacks for a gourmet Christmas drinks party. Available from: Brindisa (£165) Ginger Pig Butcher’s Champagne Breakfast Box Available from The Ginger Pig (£78) Best Christmas breakfast hamper Create a festive breakfast of champions with thick-cut streaky and back bacon, sausages and black pudding, homemade rhubarb and blood orange jams, and tomato sauce, all served with a chilled glass of champagne. Available from: The Ginger Pig (£78) British Hamper Company afternoon tea basket Available from British Hamper Company (£63.97) Best afternoon tea hamper This smart hamper from British Hamper Company, delivered in a wicker basket and with every item in signature navy and red packaging, would make a great classic gift for someone with a sweet tooth. There's tins of earl grey and English breakfast tea, a dark and rich fruit cake loaded with nuts and cherries, a jar of strawberry jam and two boxes of biscuits – buttery shortbread or, our favourite, crunchy stem ginger cookies, that are perfect with a cup of tea. It is traditional classics done well for a simple sharing hamper. A personalised gift message can be added to the delivery. Available from: British Hamper Company (£63.97) DukesHill Whisky Cask Cider Savoury Hamper Available from DukesHill (£85) Best hamper for cider lovers Cider fans will love this sumptuous hamper. Inside, discover three bottles of Dukeshill’s rich and warming cider aged in whisky, accompanied by Isle of Mull cheddar and a lavish selection of sliced charcuterie including pastrami, bresaola, lomo and porchetta, plus accompaniments like fig chutney and multi-seed crackers. Available from: DukesHill (£85) The Fruit Scone Cream Tea Hamper Available from Not on the High Street (£23.95) Best Cornish hamper For a taste of the Cornish countryside, this hamper contains everything you need for the perfect Cornish afternoon tea (that's jam then cream). As well as freshly baked scones for four you'll find Rodda's clotted cream, strawberry jam, Cornish tea and two flavours of biscuit. Available from: Not on the High Street (£23.95) Petersham Nurseries Gardening Hamper Available from Petersham Nurseries (£95) Best hamper for keen gardeners A great gift for budding kitchen gardeners that includes a hand trowel and fork, herb and heirloom veg seed collections, and a smart pair of Niwaki gloves. Available from: Petersham Nurseries (£95) Poon’s Heritage Hamper Available from Poon's Pantry (£70) Best for Chinese cooking A striking red box with signature Poon’s artwork, this brings together Bill Poon’s wind-dried meats made from a traditional family recipe with daughter Amy Poon’s signature chilli oil and WO sauce. Available from: Poon's Pantry (£70) Paxton & Whitfield 'The Twelve Days of Christmas' Hamper Available from Paxton & Whitfield (£85) Best Christmas cheese hamper Because Christmas isn't complete without a good selection of cheese. This hamper is a true celebration of artisan cheese and luxurious accompaniments. It includes rich Cropwell Bishop stilton, creamy Aldwych and bakeable Celtic Soft, plus sea salt fudge, Taylors LBV port, spicy chutneys and crispbreads. Available from: Paxton & Whitfield (£85) Related reviews Best baking gifts Best cheese gifts Best vegan hampers and gifts Best advent calendars Best coffee advent calendars Best alcohol advent calendars Best Italian cookbooks Best gifts for cheese lovers Best gifts for foodies Best tea advent calendars Best matcha tea powders
Warm up the season with comforting, wintry dishes that bring big flavour to the table, perfect for slow evenings, good company and a touch of fireside calm
As the days draw in and the cold settles, the kitchen becomes a place to linger. This is the moment for generous flavours, slow-cooked comfort and dishes that invite people to gather. Whether you’re craving something rich and bubbling from the oven or a bowl that brings instant warmth, these recipes lean into the pleasure of winter cooking – relaxed, rustic and made for sharing. Light the candles, pour a glass of something good and settle in. Looking for more cosy cooking inspiration? Try our comfort food recipes, hearty pasta recipes and traybake dinner recipes for further inspiration. Cosy winter feasting recipes Ham hock, spinach and cheeseboard lasagne Turn your leftover festive cheese and ham into a lush, crowd-pleasing lasagne. Mix and match whatever you have in the fridge: grated cheddar, gruyère or any firm cheese; softer cheeses can be crumbled into the sauce. The ricotta provides a smooth, creamy base for the cooked ham, creating easy layers with plenty of flavour. Bring it to the table bubbling hot and serve with a crisp green salad for balance. Slow roast rotisserie-style chicken with chicken fat potatoes This uses a classic three-turn method in which the chicken is cooked first on either side, then on its back. This helps redistribute the juices and keeps the flesh extra moist. Soy butter and mushroom pappardelle Meaty mushrooms and mouth-warming sichuan peppercorns make this a lovely bowl of comfort. Using pappardelle or tagliatelle as a substitute for flat noodles works well and gives you that essential slippery mouthfeel. Chocolate truffle cake This flourless cake is rich, indulgent and perfect for after dinner. The cake puffs up then falls after baking, creating a delicious fudgy texture. We’ve given it a seasonal makeover, piling it high with chestnut cream, borrowed from the classic Alpine dessert.
Meaty mushrooms and mouth-warming sichuan peppercorns make this a lovely bowl of comfort
Try our soy butter and mushroom pappardelle, then discover mushroom pasta, mushroom gnocchi and mushroom ravioli. Using pappardelle or even tagliatelle as a substitute for flat noodles works really well and gives you that essential slippery mouth feel. Soy butter and mushroom pappardelle recipe
Slow roast rotisserie-style chicken with chicken fat potatoes
This uses a classic three-turn method in which the chicken is cooked first on either side, then on its back. This helps redistribute the juices and keeps the flesh extra moist
Try out slow roast rotisserie-style chicken with chicken fat potatoes, then discover leftover roast chicken pie, slow-coooked chicken shawarma, healthy roast chicken and more roast chicken recipes. Slow roast rotisserie-style chicken with chicken fat potatoes recipe
Ham hock, spinach and cheeseboard lasagne
Make use of any left-over festive cheese and ham in this rich, creamy lasagne. Grate cheddar, gruyère or other hard cheeses, or just crumble in softer cheeses
Try our ham hock, spinach and cheeseboard lasagne, then discover our classic lasagne, courgette parmigiana, vegan lasagne and more lasagne recipes. Ham hock, spinach and cheeseboard lasagne recipe
This flourless cake is rich, indulgent and perfect for after dinner. The cake puffs up then falls after baking, creating a delicious fudgy texture. We’ve given it a seasonal makeover, piling it high with chestnut cream, borrowed from the classic Alpine dessert
Try our chocolate truffle cake, then discover chocolate fudge cake, chocolate birthday cake, salted caramel chocolate cake, easy chocolate cake, moist chocolate cake and vegan chocolate cake. Chocolate truffle cake recipe
This Indian-style curry is based on a rogan josh which is often made with mutton. The meat comes from a sheep older than 24 months which gives it a much richer flavour than very young spring lamb
Try our slow-cooked mutton curry, the discover mutton keema, West Indian curried mutton and curried mutton pie. Slow-cooked mutton curry recipe