Chicken peralan has heat, so tailor the level of spice based on how much you prefer. Vinegar, pepper and fennel add so much flavour, as well as a gorgeous aroma
Try Maunika Gawardhan's nadan chicken peralan, then discover slow cooker dhal, chilli paneer, spiced paneer with chilli green lentils, Gobi Manchurian and saag paneer. Maunika says: "Last year during my travels in Kerala I ate this Peralan chicken and loved the flavours. Most family homes I’ve eaten this dish at have cooked the chicken separately to the gravy, although I prefer to make it all at the same time rather than in stages. Chicken peralan has heat, so tailor the level of spice based on how much you prefer. Vinegar, pepper and fennel add so much more flavour, as well as a gorgeous aroma while complementing spices such as mustard seeds and curry leaves. Serve with rice, paratha or pathiri." Nadan chicken peralan recipe
Pork and lemongrass meatballs with a miso glaze
These fragrant pork and lemongrass meatballs make a nice canapé, served with cocktail sticks. Alternatively enjoy them for dinner with rice noodles and crunchy veg
Try our pork and lemongrass meatballs with a miso glaze, then discover more meatball recipes including baked Italian meatballs, Swedish meatballs and vegetarian meatballs. Pork and lemongrass meatballs with a miso glaze recipe
Traditionally you’d serve raclette simply with boiled potatoes, charcuterie and pickles... but we’ve added a few extra flourishes to make your guests feel you’ve worked extra hard!
What is a raclette? Raclette is a semi-soft cow's milk cheese from Switzerland and France, renowned for its exceptional melting properties. It is savoury, nutty and creamy, making them ideal for being scraped onto accompaniments like boiled potatoes, pickles, crusty bread, and meats. This is a great way to serve a mix and match spread for friends. You can buy various raclette sets but it’s also easy to use small heatproof frying pans or dishes. Try our raclette party, then discover raclette burgers, frying pan potato bread with melting raclette and pickle dressing or 66 cheese recipes. Raclette party recipe
Serve with skinny fries and a vinegary salad to cut through the richness, and don’t forget to spoon over all the buttery chicken juices
Try our cowboy butter-roasted chicken, then discover easy roast chicken, slow-cooked shawarma chicken, rosemary salt roast chicken and more roast chicken recipes. A punchy butter gives an instant flavour boost to roast chicken. Spatchcocking the bird means it roasts evenly and fast – and is much easier to carve for guests. Cowboy butter-roasted chicken recipe
This effortless one-pot slow-cooked lamb is roasted with fragrant spices of cinnamon and allspice for gentle warmth. Fresh herbs, feta and lemon give everything a final lift
Try our slow-cooked spiced lamb with orzo, then discover our lamb shank rogan josh, lamb bhuna, lamb dhansak and more lamb curry recipes. Bring the whole dish to the table for maximum wow factor. Slow-cooked spiced lamb with orzo recipe
Make a Korean feast with content creator Verna Gao's 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 as you can make it ahead of time and just serve it up when you're ready to eat." Also try our homemade kimchi recipe. 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
22 lamb mince recipes for flavour-packed, budget friendly meals
Make the most of minced lamb with our easy ideas, from hearty meatballs to comforting shepherd's pie and sausage rolls
Looking for lamb mince recipes? Want the best meatballs or easy ragu recipes? Try our ideas below, including comforting pies and simple sausage rolls. See more ideas with our best pork mince recipes, beef mince recipes or turkey mince recipes.
Want to make Japanese-style tsukemen? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her simple recipe for easy homemade tsukemen using instant ramen noodles. Try her recipe below, then discover more Japanese recipes. Read more about Verna Gao's food travel series. "My new obsession post-Japan is tsukemen and I think this is a genius way to liven up a standard packet of instant noodles. Tsukemen is a Japanese ramen style where cold, chewy noodles are served separately and dipped into a hot, ultra-concentrated broth. If you think about it, instant ramen is kind of perfect for this. By deliberately undercooking the noodles and shocking them in an ice bath, they stay super bouncy and springy, while using less water for the soup packet keeps the broth rich and punchy. "Add a few strategic cheats (roasted ham brushed with sweet soy, jammy soy-marinated eggs) and suddenly this stops feeling like a hack and starts feeling intentional. I genuinely didn’t expect to like this as much as I did. Would you try it? For the full recipe on how to make those picture-perfect ramen eggs, search the internet for 'Verna soy eggs'." Watch Verna's recipe 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 Verna Gao's tsukemen recipe
Put turkey mince to good use in these delicious recipes, from turkey meatball sandwiches to Thai-style burgers and curries
Wondering what to make with turkey mince? This cost-effective ingredient is a great source of lean protein, and makes an ideal base for soaking up a variety of flavours. Try it in stir-fries and salads inspired by global flavours or make your own healthier, flavour-packed burgers and meatballs. We've also got plenty more healthy mince recipes to try, as well as pork mince recipes, beef mince recipes and lamb mince recipes.
Verna Gao shows us how to make an easy hotpot for one with thinly sliced meat and fresh veg, an umami-rich soup base and moreish peanut butter dipping sauce
Want to make a hotpot for one? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her simple recipe for homemade hotpot. Try her recipe below, then discover more Malaysian recipes from Mandy Yin and how to cook like a local from Malaysia. Read more about Verna Gao's food travel series. "Here’s how I make the perfect hotpot recipe for one to enjoy at home with all my favourite meats and veggies, but you can easily freestyle this according to your preference and taste buds." Watch her recipe 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 Solo hotpot recipe
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
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
Peruvian-style roast chicken with herby green sauce
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 sauce, then discover our pisco sour, Peruvian scallops, ceviche and more Peruvian recipes. Peruvian-style roast chicken with herby green sauce recipe
Combine spiced chicken with sour, salty and spicy elements alongside crunchy chicken skin for added texture.
Try our Burmese shredded chicken noodle salad, then discover chicken satay noodle salad, Thai chicken noodle salad, soba noodle salad and more noodle recipes. Doctors, home cooks and sisters Emily and Amy Chung say, "Burmese salads are a mainstay for us at home as they can be an easy and delicious way to use up any leftover carbs or protein once you have all the other condiments to hand such as the garlic oil and toasted gram flour. Here we have combined spiced chicken with sour, salty and spicy elements alongside crunchy chicken skin for added texture." The recipe makes more garlic oil than you’ll need, but any remaining can be stored in an airtight jar in the fridge for up to three months for more salads, to drizzle on pasta or anything really. You can also substitute the chicken thighs with leftover roast chicken or other protein. Burmese shredded chicken noodle salad recipe
Warming and comforting with a luscious curry sauce, this Burmese-style curry would be perfect for chilly winter nights.
Try our Burmese meatball curry, then discover more delicious meatball recipes, such as our Scandi meatball bake with cucumber salad, venison meatballs and vegetarian meatballs. Doctors, home cooks and sisters Emily and Amy Chung say: "This is one of our late grandma’s weeknight staples, warming and comforting, with a luscious curry sauce. Coconut isn’t commonly used in Burmese curries but she would always add her own spin to things and it adds a lovely richness. You can substitute the beef mince with pork (or a mixture) and we’ve also used turkey thigh mince before too." Burmese meatball curry recipe
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
This rich, lean meat works wonders in hearty autumnal stews and winter bakes, from hunter's pie to venison and juniper casserole
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. Venison is a sustainable meat choice in the UK. 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 Thai-style venison stir-fry with fried egg Ready on the table in 20 minutes, this stir-fry is based on the classic Thai dish pad kra pow. The original can be fairly fiery, so adjust the chillies according to your taste. 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. When is venison in season? UK venison season starts in October and ends in February. Venison is at its best between November and February.