Umami chicken soup with coriander chilli oil
Skip the chicken poaching and use up any left-over turkey meat, if you prefer. Simply shred and stir in at the end until piping hot
Try our umami chicken soup with coriander chilli oil, then discover cock-a-leekie soup, chicken and rice soup, vegetable soup, cauliflower soup and more soup recipes. Umami chicken soup with coriander chilli oil recipe
Irish roast boned shoulder of pork with rosemary and bay scented apples and spiced apple sauce
Pork and apples are a classic pairing, with the sharp acidity of apples cutting through the richness of the meat. This boneless spare rib is roasted high to get a crisp, crunchy crackling, then low and slow for soft, tender meat
Try our Irish roast boned shoulder of pork with rosemary and bay scented apples and spiced apple sauce, then discover our pork hotpot, roast pork with hasselback potatoes, perfect roast pork belly and more pork recipes. Pork and apples are a classic pairing, with the sharp acidity of apples cutting through the richness of the meat. This boneless spare rib is roasted high to get a crisp, crunchy crackling, then low and slow for soft, tender meat. The boned spare rib (which is cut from the shoulder) has layers of fat running through it, which melt during the cooking process, making the meat incredibly succulent. Cook, preserver, baker and author Cherie Denham says: "To truly understand Irish food you need to cook in simplicity, shaped by the land and sea, and passed down through generations. It’s not about fancy techniques or elaborate dishes, it’s about honest, comforting, down-to-earth food made with care and shared with others. "I was brought up on a farm, nestled in County Tyrone in rural N Ireland. My Mummy, Aunties and Grannies cooked with what they had to hand: potatoes pulled from the garden, wild berries gathered from the hedgerows, soda bread fresh from the oven and homemade butter. The press was stocked with homemade jellies and jams made from crab apples and rosehips, damsons, blackberries and strawberries. "The flavours are clean and comforting, and the ingredients aren’t trendy, they’re traditional. Creamy dairy from grass-fed cows, tender lamb, wild Atlantic seafood and earthy root veg. I often went to the local market with mummy on a Wednesday after school if we ran out of vegetables. She’d buy a huge sack of potatoes, a bag of carrots and a few swedes or turnips, as they were called, still all with mud on them. Apples and rhubarb were very popular, and used predominantly to make tarts. Bramley apples have a Protected Geographical Indication in County Armagh, which is affectionately known as The Orchard County. "To cook here is to respect the seasons and surroundings – it’s warming the teapot before pouring the first cup, baking something sweet and welcoming for when guests are due, and always sending them home with a loaf of fresh bread, jar of jam or tin of biscuits. It’s food that brings people together, whether it’s a Sunday dinner, bowl of stew at the kitchen table or cup of tea and soda bread in your hand. Eating and drinking in Ireland is welcoming, unpretentious and full of warmth – whether it’s a pint of Guinness in the local pub or oysters by the sea, the experience is always the same, rooted in place, people and tradition." Recipes extracted from The Irish Kitchen by Cherie Denham (£30, Montgomery Press). Photographs: Andrew Montgomery. Recipes are sent by the publisher and not retested by us. Irish roast boned shoulder of pork with rosemary and bay scented apples and spiced apple sauce recipe
This really is restaurant-quality food at home. Just don’t tell anyone how easy it is. Ask your butcher for bone-in short ribs and let them braise low and slow in the sauce until they are melt-in-the-mouth tender
Try our red wine braised short ribs, then discover BBQ peanut pork ribs, miso-glazed ribs, lamb ribs and more ribs recipes. You can make these well ahead of time – simply reheat in the sauce before you serve. Eat with creamy polenta and greens. Red wine-braised short ribs recipe
In a new series our trends expert Gurd Loyal shares a recipe that is having a moment online and in the restaurant world – this month a Turkish dumpling with global reach
Try our lamb and hot pepper manti, then discover more Turkish recipes, such as Turkish eggs, Turkish gozleme, Turkish lahmacun, Turkish stuffed peppers and pide. Food and drink trends specialist Gurdeep Loyal says: "Manti are Turkish dumplings stuffed with whose tasty rewards more than warrant the effort – championed by top chefs like Selin Kiazim of Leydi and Hasan ‘Big Has’ Semay. For Özlem Warren, author of Sebze, they are particularly special. 'Manti always brings back fond memories,' she tells me. 'My grandparents, my parents, whoever was around, would gather round the table to join the manti-making ritual at home. Some would prepare the filling, some would stretch the dough, of course with a constant flow of tea, coffee and daily banter.' "The dough is hand-kneaded, rested, then rolled thin before being stuffed and shaped. The most traditional filling in Turkey is a combination of grated onions, minced lamb or beef (or both) and seasonings, shaped into square pyramids. They can be small ravioli-sized or larger dumplings, which are either boiled or steamed. "However, Özlem explains, regionally in Turkey 'we also make vegetarian manti, especially in the north-western part of the country, with a spiced, mashed chickpea and caramelised onion filling, shaped as small boats'. What makes manti especially suitable for a feast are the layers of flavour that come with them, as they’re always served with garlicky yogurt and a spiced oil or butter sauce. Özlem likes 'a mix of olive oil, pepper paste, dried mint, sumac and pul biber in my sauce – it’s a combination that makes manti an irresistible, melt in the mouth flavour sensation'. Her top tips for shaping are to lightly dust your fingers with flour, to seal the ends well and to par-bake the manti before boiling. "Variations on manti are found in Central and West Asia – particularly in Afghani, Uzbek and Armenian cuisines, where they can include ingredients like cabbage and pumpkin, and are often baked until crispy or fried. Head to restaurants like Yeni in Soho to try its manti with dried aubergine and double fermented yogurt; Noshe Afghan restaurant in Cambridge for its beef mantu dumplings on a bed of lentils; and Gözleme House on Green Lanes in London for its Turkish manti with lamb or potato." Lamb and hot pepper manti 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 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
Braised Italian sausages with peppers, fennel and creamy parmesan polenta
It’s worth seeking out big, high-quality sausages as they are the star of the show here. You could switch out the basil for parsley or tarragon, if you prefer
Try our braised Italian sausages with peppers, fennel and creamy parmesan polenta, then discover sausage, spinach and chilli pasta, stuffed sausage pasta bake, crispy sausage orecchiette, or sausage pasta with broccoli. Braised Italian sausages with peppers, fennel and creamy parmesan polenta recipe
Verna Gao's easy, Thai-inspired chicken satay skewers are packed with creamy, fragrant flavour
Want to make chicken satay skewers? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for easy chicken satay. Try her recipe below, then discover more Thai recipes and things we love about Thai cuisine. Read more about Verna Gao's new food travel series. Verna says, "Let me show you how to make a crowd-pleasing dish that’s minimal effort but maximum flavour. You just can’t go wrong with these delicious tender and marinated chicken skewers that are packed with umami flavour, spice and fragrant coconut." Watch the video below, then find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video... View Green Video on the source website Easy chicken satay recipe
Venison is a rich, lean red meat that's especially popular in the autumn and winter. We think it's great all year round though, in everything from pies to hotdogs and stews
Looking for venison recipes? Want to know how to make the perfect venison stew or venison burger? Try our ideas below then see our top pheasant recipes. When is venison in season? UK venison season starts in October and ends in February. Venison is at its best between November and February. Why we love venison Venison is a sustainable meat choice in the UK which for some, may be rarely cooked at home. The lean red meat is at it's best over winter, meaning it's brilliant in hearty pies, stews and casseroles. A great choice for winter dinner parties, we've also got a recipe for venison tartare, or try venison steaks for quick midweek meals. Venison recipes Venison stew Make our warming venison stew with sloe gin and cheesy polenta. This rich winter recipe may take a little time, but it's definitely worth it, a comforting recipe the whole family will love. Venison pastistio Put a seasonal spin on classic Greek pastitsio by swapping beef for venison mince. Its rich, gamey flavour pairs beautifully with the warming spices in the sauce, creating a hearty, comforting dish with a sophisticated twist. Venison pie Venison, chestnut mushrooms and red wine meet in this comforting pie that’s perfect for an autumnal pick-me-up. Discover more easy pie recipes. Venison chilli The deep game flavour of the venison holds up well to spices and chocolate in this exciting chilli recipe. Serve with rice and soured cream for an cosy winter meal. Venison toad-in-the-hole Try this simple twist on a classic comfort food dish, swapping out everyday pork sausage for venison. For extra veg, try our sausage and sweet potato toad in the hole recipe. Venison, thyme and port lattice pie Rich venison in port gravy is encased in buttery lattice pastry to create the ultimate winter pie – serve with potatoes and greens for a weekend treat. Venison casserole This recipe for venison and juniper casserole is easy to make and under 300 calories, but delivers all the winter comfort you'd want thanks to the rich game meat. Tuck into more casserole recipes all winter. Venison pie Get venison involved in this poacher's pie. It's a twist on a classic steak and ale pie, swapping out the chunks of beef for mixed, diced game – this could include wild boar, partridge and pheasant as well as venison. Venison wellington Our recipe is a great twist on a classic British favourite, replacing the beef with game. It takes a little while but is easy to make and will be an impressive centrepiece on the table. To try making the classic, see our beef wellington recipe. Wild venison, field mushroom and ale pudding Try this easy steamed suet pastry pudding with wild venison, mushroom and ale. Ideal comfort food for entertaining or for a family meal. Venison meatballs Homemade spiced venison meatballs with a fresh chopped salad and plenty of hummus, all ready in less than half an hour. Venison steaks with mushroom peppercorn sauce A lean and versatile meat with a slight gamey taste, these tender venison steaks pair wonderfully with the rich, creamy mushroom peppercorn sauce. Venison curry Venison takes centre stage in this bold keema-style curry, where the rich, gamey meat perfectly complements the vibrant, aromatic spices. Serve it with a cooling raita, warm roti, sliced red onion, and a squeeze of fresh lemon to balance the richness. Venison burgers These posh venison burgers look really impressive and are ready in 30 minutes or less. Worcestershire sauce gives the patties an even deeper flavour and, stacked up with mustard, mayo and cheese in a brioche bun, they're even better. We have plenty more burger recipes where this came from. Venison tortellini in brodo This venison dish comes straight from the kitchen at Italian-inspired Maria G's in Kensington. It's a bit of a labour of love but is absolutely worth the effort for an impressive main. Check out more homemade pasta recipes for a weekend kitchen project. Venison steaks with caraway crushed swede Pair venison steaks with buttery crushed swede in this winter warmer – it will be ready and on the table in less than an hour. Try more swede recipes to make the most of this winter veg. Venison steaks with stir-fried sprouts Serve delicate slices of seared venison with a bubble-and-squeak-style hash made from Brussels sprouts, floury potatoes, walnuts and fruit for a satisfying wintry supper. See more winter comfort food recipes. Venison carpaccio with pickled red cabbage A lovely restaurant-standard starter. Paper-thin slices of venison are marinated with herbs and served with a red cabbage salad and a parmesan, olive oil and lemon dressing. A great, novel way to prepare this sustainable game meat. Venison dogs with pickled beet slaw and cheat’s brioche buns One of our favourite (giant) nibbles to serve at a party. Rich, meaty venison dogs with punchy vinegary slaw, all wrapped up in a sweet brioche bun. Try more of our favourite hot dog recipes. Venison steaks with buttered celeriac Venison steaks are a great cut of meat – lean, healthy and able to make a simple dish feel like something special. This recipe celebrates winter with celeriac, redcurrant jelly and orange zest. Perfect comfort food for a cold night. Venison tartare with blueberries and juniper Soft and beguiling venison tartare is joined by spicy blueberries in this sophisticated starter. You can also serve with croutons or toast. Next, try our salmon tartare recipe. Venison and mutton kofte Try this venison and mutton kofte for a dinner with a difference, served with cauliflower couscous, flatbread and harissa. Mini venison wellington with parsnip purée Try this mini venison wellington for two for a special occasion such as Valentine's Day. Roast venison and pear salad with toasted hazelnuts Turn your hand to this smart, warming salad of roast venison and pear for an easy yet impressive entertaining dish. Spiced venison loin with celeriac remoulade Kick-start your dinner party with this sophisticated venison starter. A blend of fennel, coriander and cumin seeds gives the venison loin a gentle spice.
Spiced steak with bean salad and avocado sauce
Serve tender slices of paprika-infused sirloin steak with a fresh and funky pineapple, bean and red chilli salad
Try our spiced steak with bean salad and avocado sauce, then discover our perfect steak, Japanese tomahawk steak, rib-eye steak, steak au poivre and more of the best steak recipes. Spiced steak with bean salad and avocado sauce recipe
Italian stuffed turkey crown with agrodolce sprouts
Elevate regular stuffing with herbs, garlic and marsala, and serve with flavour-packed sweet and sour sprouts
Try our Italian stuffed turkey crown with agrodolce sprouts, then check out our easy turkey crown, roast turkey breast, turkey gravy and more Christmas turkey recipes. Serve with all the Christmas trimmings, such as pigs in blankets, roast carrots and parsnips, roast potatoes and Christmas red cabbage. Italian stuffed turkey crown with agrodolce sprouts recipe
Julkottbullar (Swedish Christmas meatballs)
Here Swedish meatballs are dressed for the season with warming spices and soft, buttery onions that make them extra-comforting
Recipe author Sebastian Graus says, "Ask me what I can’t live without at Christmas and the answer’s easy: meatballs. Here they’re dressed for the season with warming spices and soft buttery onions that make them extra comforting". Try Sebastian's julkottbullar (Swedish Christmas meatballs), then discover more delicious meatball recipes, such as our Scandi meatball bake with cucumber salad, venison meatballs and vegetarian meatballs. Julkottbullar (Swedish Christmas meatballs) recipe
This party sausage roll makes for an impressive addition to a festive starter grazing table. The tamarind glaze gives a tropical tanginess and the pistachios add nutty crunch
Try our giant sausage roll, then discover our easy sausage rolls, vegan sausage rolls and lamb sausage rolls. Giant sausage roll recipe
Crying tiger beef salad (yum nua seua rong hai)
Try tender grilled beef paired with bold, spicy and tangy flavours – don't forget the quick lime juice and chilli flake dressing
Try Chariya Khatitiyot's crying tiger beef salad (yum nua seua rong hai), then discover broccoli vegetable pad Thai, Thai green chicken curry or healthy pad Thai. Crying tiger beef salad is a dish as intriguing as its name. It is beloved for celebrations and special occasions, partly because steak is considered a luxury in Thailand, making it a rare and meaningful treat. Its rarity makes it even more special and it’s a dish everyone loves to share when marking life’s big moments. Recipes extracted from Lanna by Chariya Khattiyot (£22, Ryland Peters & Small). Photographs: Clare Winfield. Recipes are sent by the publisher and not retested by us. Crying tiger beef salad (yum nua seua rong hai) recipe
Garlic-fried pork mince, crispy shallots and spiced chillies make for the perfect Thai sharing salad. Serve with sticky rice and lettuce cups
Try Chariya Khatitiyot's Larb Muang (Thai chopped pork salad), then discover Thai-style noodle and pork salad with mint and peanuts, Thai salad with ginger or pad Thai salad. This was the dish my family loved to cook every Sunday, our special gathering day. It reminds me of how families here come together for Sunday lunch. We’d prepare this dish, serving half of it raw for the adults and the other half cooked for the children. I always stuck with the cooked version, I never dared to try the raw one. After lunch the whole family would gather around our small TV watching boxing matches. It wasn’t just about the food, it was about spending time with family and sharing simple joys. Recipes extracted from Lanna by Chariya Khattiyot (£22, Ryland Peters & Small). Photographs: Clare Winfield. Recipes are sent by the publisher and not retested by us. Larb muang (Thai chopped pork salad) recipe
Though not strictly authentic, this is inspired by the comforting Greek layered pasta dish
Try our venison pastitsio, then discover venison meatballs, venison pie, venison burgers, venison wellington and venison steaks. Venison has a rich flavour that can stand up to the warming spices found in the sauce. Venison pastitsio recipe
This Indian twist on tacos has a garam masala spiced lamb patty, tangy tamarind sauce and crunchy chaat toppings
Try our keema chaat smash tacos, then discover our pork tacos, birria tacos, tacos al pastor, steak tacos and more taco recipes. Serve them alongside our homemade tomato salsa, guacamole and classic nachos as part of a Mexican-style spread. Smash burgers, smashed potatoes, smashed courgettes. Smashed food is one of the most inescapable – and playfully delicious – trends of the moment. Smash tacos are its tastiest manifestation and one that can be taken in countless culture-crossing directions. The method is simple: first you take either a fresh corn or wheat tortilla, then you smash a flavour-loaded mince patty onto its surface – this can be beef, pork, lamb or even prawn. This is cooked directly on a hot griddle or skillet until crispy and charred on both sides. Then you load it up with your choice of lettuce, pickles and sauces, grasp with both hands, curl upwards to hold everything in and devour from one side to the other. You can keep things traditionally Mexican with chipotle-spiced beef, jalapeños and tomato salsa, or go in a Turkish direction with lahmacun-inspired cumin-spiced lamb topped with hot pepper paste and yogurt, or try Korean flavours with gochujang-spiced pork, pickled daikon radishes and spring onions. Keema chaat smash tacos recipe
A pack of beef mince goes a long way in these crowd-pleasing recipes, from classic cottage pie and spaghetti bolognese to chilli con carne and burgers
Looking for minced beef recipes? Want to know how to use beef mince to serve the whole family? Put a simple packet of mince to good use with our favourite filling dinner ideas. Whip up a classic bolognese, a warming cottage pie or an indulgent one-pan bake. Check out our ideas below or try our turkey mince recipes, pork mince recipes and lamb mince recipes for more hearty meal inspiration. Get stuck into our best beef recipes for top-notch recipes for this key ingredient.
Discover our chicken breast recipes for exciting ideas, from prosciutto-wrapped or butterflied for a dinner party to a chicken kiev traybake or enchiladas
Want to know what to do with chicken breasts? Try one of our easy chicken breast recipes below. Low-fat and high-protein, chicken breast is great for a healthy dinner, so try our healthy chicken breast recipes, or put the whole chicken to use with our chicken thigh recipes. For more easy dinner inspiration, check out our collection of best ever chicken recipes.
Make a Korean feast with content creator Verna Gao's super-simple spicy pork bulgogi with steamed rice, lettuce wraps and cucumber banchan
Want to make authentic Korean bulgogi? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for spicy BBQ-style pork with steamed rice, crunchy lettuce wraps and cucumber banchan. Try her recipe below, then discover more South Korean recipes and learn 10 things we love about South Korean food. Read more about Verna Gao's new food travel series. Verna says, "This spicy, sticky, flavour-packed bulgogi is perfect for a quick weeknight dinner – it’s seriously addictive and this is your sign to make it. You can use pork belly for this, but I personally love pork shoulder. I’ve paired it with lettuce, kimchi, spicy marinated cucumber and, of course, some rice. It tastes SO good and it takes me right back to my travels in South Korea. It's also a great meal-prep recipe so you can make it ahead of time and just serve it up when you're ready to eat." Watch her video below, then discover her recipe for crispy pan-fried dumplings. Find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video... View Green Video on the source website Korean spicy pork bulgogi recipe
Food content creator Verna Gao (aka @vernahungrybanana) shares her recipe for golden, pan-fried Chinese dumplings with a juicy pork mince and cabbage filling
Want to make authentic Shanghai sheng jian bao? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shows us how to achieve dumpling perfection at home – crispy and golden on the bottom with a steamed pork mince and cabbage filling. Try her recipe below then discover more Chinese recipes and dumplings recipes from around the world. Verna says, "This is how to make my favourite Shanghai sheng jian baos – they're totally worth the time and effort, so juicy and delicious. I did the half-yeasted version, which means it doesn’t fully double in size as it proofs, but is still more fluffy than a usual dumpling dough. Save this recipe for when you're next in need of some proper comfort food. For the filling you can make lots of different varieties, but for this I chose a basic pork one." Watch the full recipe video below. Find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video on Korean BBQ... View Green Video on the source website Crispy pan-fried dumplings (Shanghai sheng jian bao) recipe
Expect fall-apart meat infused with bold spices, garlic and preserved lemon. It’s the kind of dish that feels celebratory but requires very little effort – just time and trust in the oven
Try slow-roasted lamb shoulder, then discover pepper, date and harissa tagine, Moroccan-style meatballs with herb couscous, Moroccan-style cauliflower salad or zaalouk with crispy halloumi. This is inspired by tangia, a traditional dish from Marrakech that’s slow-cooked in clay urns buried in hot embers. It was historically prepared by men and taken to the local hammam to cook gently over hours, ready for Friday lunch. The result is always fall-apart meat infused with bold spices, garlic and preserved lemon. I wanted to bring the essence of tangia without the urn or the embers. This captures the same richness and tenderness, with a marinade that seeps into every corner of the lamb as it roasts low and slow. The onions beneath soften, caramelise and absorb all the flavour from the meat and spices. It’s the kind of dish that feels festive but requires very little effort, just time and trust in the oven. Nargisse Benkabbou was raised in Brussels in a Moroccan family. Her approach to food is a love letter to the traditions, flavours and techniques of Morocco. After working as executive chef at L’Mida in Marrakech she wrote her cookbook Casablanca: My Moroccan Food. @mymoroccanfood Moroccan slow-roasted lamb shoulder recipe
Moroccan chicken tagine is known for its bright, fragrant sauce and the balance of rich, mellow onions with subtle notes of preserved lemon and briny olive
Try chicken tagine, then discover pepper, date and harissa tagine, Moroccan-style meatballs with herb couscous, Moroccan-style cauliflower salad or zaalouk with crispy halloumi. This chicken tagine is one of the most iconic dishes in Moroccan cuisine. For me it captures the essence of the traditional Moroccan kitchen and it’s the dish my mother would prepare for me whenever I visited from London. It’s often made for family lunches and gatherings but it’s actually simple enough to make on a weeknight for dinner. The marinade, made with lemon juice, turmeric and ginger, infuses the chicken with warmth and depth, while slow-cooked onions create a sweet, silky base. Serve it with crusty bread to mop up the sauce or a side of couscous. Nargisse Benkabbou was raised in Brussels in a Moroccan family. Her approach to food is a love letter to the traditions, flavours and techniques of Morocco. After working as executive chef at L’Mida in Marrakech she wrote her cookbook Casablanca: My Moroccan Food. @mymoroccanfood Moroccan chicken tagine recipe
The marmalade in this glaze makes them sticky and bittersweet – have plenty of napkins at the ready!
Try our sticky chilli marmalade ribs, barbecue-style pork ribs, sticky Chinese ribs and lamb ribs, or our grapefruit marmalade, marmalade cake, marmalade chicken and more marmalade recipes. Sticky chilli marmalade ribs recipe