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Pineapple upside-down cake with coconut cream

by Tom Kerridge
Cakes and baking

Serves 12

Prep: 30-60 mins

Cook: 30-60 mins

Poached chicken and bang bang salad

by Matt Tebbutt
Main course

Serves 4–6

Prep: <30 mins

Cook: 1-2 hrs

Poached chicken with coronation sauce

by Antony Worrall Thompson
Main course

Serves 4-8

Prep: 1-2 hrs

Cook: 30-60 mins

Poached quince and winter fruit in spiced wine

by Raymond Blanc
Desserts

Serves 4

Prep: overnight

Cook: 30-60 mins

Poached salmon in court bouillon

by Jack Stein
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Poached salmon with pickled fennel and spiced soured cream

by Matt Tebbutt
Main course

Serves 6–8

Prep: overnight

Cook: 10-30 mins

Poached sea trout with wasabi and watercress sauce

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Poached smoked haddock with ackee and callaloo

by Patrick Williams
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Polish-style chlodnik

by Olia Hercules
Light meals & snacks

Serves 4

Prep: overnight

Cook: >2 hrs

Pork and Chinese chive dumplings with Sichuan chilli oil and black vinegar mayonnaise

by Miles Kirby
Light meals & snacks

Makes 16

Prep: <30 mins

Cook: 10-30 mins

Pork belly souse with cornmeal pudding

by Andi Oliver
Main course

Serves 6–8

Prep: overnight

Cook: >2 hrs

Pork belly with lentils and black cabbage salsa

by Tom Kerridge
Main course

Serves 4

Prep: overnight

Cook: >2 hrs

Pork chops, apple pie, green olive sauce

by Marcus Wareing
Main course

Serves 4

Prep: 30-60 mins

Cook: 30-60 mins

Pork curry with green chillies and tamarind

by Rick Stein
Main course

Serves 6-8

Prep: <30 mins

Cook: 30-60 mins

Pork loin with crispy crackling, pickled fennel and celeriac purée

by Jesse Jenkins
Main course

Serves 4

Prep: overnight

Cook: 1-2 hrs

Pork rillettes

by Toby Gritten
Starters & nibbles

Serves 4-6

Prep: overnight

Cook: >2 hrs

Pork vindaloo

by Anjum Anand
Main course

Serves 4

Prep: 1-2 hrs

Cook: 30-60 mins

Pork with stout, pepper and brown sugar

by Antony Worrall Thompson
Main course

Serves 4

Prep: >2 hrs

Cook: >2 hrs

Pot au feu with roast lamb rump and cockles

by Matt Tebbutt
Main course

Serves 4–6

Prep: <30 mins

Cook: >2 hrs

Pot-roast pork (Enchaud périgourdin)

by Rick Stein
Main course

Serves 6

Prep: >2 hrs

Cook: 1-2 hrs

Potted salmon

by Michel Roux Jr.
Starters & nibbles

Serves 6

Prep: <30 mins

Cook: 30-60 mins

Prawn curry with white bread

by Cynthia Shanmugalingam
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Pressure cooker duck noodle soup

by Pippa Middlehurst
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Pulled beef brisket

by Tom Kerridge
Main course

Serves 10

Prep: overnight

Cook: >2 hrs

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