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Red mullet wrapped in vine leaves with artichoke and black olive socca bread

by Matt Tebbutt
Main course

Serves 2

Prep: overnight

Cook: 10-30 mins

Red wine gravy

by The Hairy Bikers
Other

Serves 4–6

Prep: <30 mins

Cook: 10-30 mins

Refried black beans

by Izy Hossack
Brunch

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Rhubarb crumble

by James Martin
Desserts

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Rice bowl with ginger, radish and avocado

by Nigella Lawson
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Rice pudding

by Simon Hopkinson
Desserts

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Ricotta dumplings

by Gennaro Contaldo
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Ricotta gnudi with peas and broad beans

by Sabrina Gidda
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Ricotta pots with blueberries

by Hattie Ellis
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: none required

Roast beetroot

by Antony Worrall Thompson
Side dishes

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Roast belly of pork with root vegetables

by James Martin
Main course

Serves 6

Prep: overnight

Cook: >2 hrs

Roast chicken with an olive and basil sauce

by Matt Tebbutt
Main course

Serves 4–6

Prep: <30 mins

Cook: 30-60 mins

Roast loin of pork with roasted pears

by Matt Tebbutt
Main course

Serves 8–10

Prep: 30-60 mins

Cook: 1-2 hrs

Roast turkey and stuffing

by Rachel Allen
Main course

Serves 10-12

Prep: 30-60 mins

Cook: >2 hrs

Roast vegetable soup

by The Vegetarian Society
Light meals & snacks

Serves 2-4

Prep: <30 mins

Cook: 30-60 mins

Roasted cauliflower with curry sauce and quick chapati breads

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Roasted guinea fowl

by Theo Randall
Main course

Serves 2

Prep: 30-60 mins

Cook: 10-30 mins

Roasted hake and cherry tomatoes with salsa verde

by Olly Smith
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Roasted halibut with Brazilian-style lime dressing

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Roasted partridge with seasonal vegetables

by Anna Haugh
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Roasted rack of lamb with a herb crust

Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Roasted red pepper bruschetta

by Gino D'Acampo
Starters & nibbles

Makes 4 small slices

Prep: <30 mins

Cook: <10 mins

Roasted scallops, samphire and olive oil mash with hazelnut brown butter

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Roasted vine tomatoes

by Phil Vickery
recipe

Serves 2

Prep: <30 mins

Cook: 10-30 mins

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