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Rainbow salad with plantain chips

by Tai Ibitoye
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Rajma masala with tofu skewers

by Sophie Gastman
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Ras-el-hanout chicken traybake

by Becca Spry
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Real guacamole

by The Hairy Bikers
Side dishes

Serves 8-10

Prep: <30 mins

Cook: none required

Red pesto

by Sarah Cook
Other

Makes about 500g/1lb 2oz

Prep: <30 mins

Cook: none required

Refried black beans

by Izy Hossack
Brunch

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Rice salad

by Annie Rigg
Side dishes

Serves 8

Prep: >2 hrs

Cook: 10-30 mins

Ricotta and fennel spinach ravioli

by Theo Randall
Main course

Serves 4

Prep: 1-2 hrs

Cook: 10-30 mins

Ricotta and tagliatelle timballo

by Matt Tebbutt
Main course

Serves 4

Prep: 1-2 hrs

Cook: 30-60 mins

Ricotta wraps with mozzarella, pesto and sun-dried tomatoes

by Helen Upshall
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Roast aubergine with amba, green sauce, tahini sauce and chopped salad

by Daisy Terry
Main course

Serves 4

Prep: overnight

Cook: 10-30 mins

Roast bream with fried plantain fritters and coconut sauce

by Patrick Williams
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Roast cauliflower and celeriac curry with black dal and peshwari naan

by Matt Tebbutt
Main course

Serves 4

Prep: >2 hrs

Cook: 1-2 hrs

Roast chicken legs with potatoes, fennel and tomatoes

by Theo Randall
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Roast chorizo chicken

by Jane Hornby
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Roast guinea fowl with pistachio pilaf rice and lobster bisque

by Richard Bainbridge
Main course

Serves 2

Prep: 1-2 hrs

Cook: >2 hrs

Roast lamb with potatoes and fennel

by Jane Baxter
Main course

Serves 4–6

Prep: <30 mins

Cook: 1-2 hrs

Roast pheasant with chestnut mash and honeyed parsnips

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Roast rack of lamb with courgettes and tomatoes

by Bryn Williams
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Roast red mullet fillet with Charlotte potatoes, fennel, olives and capers

by Theo Randall
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Roast rib of beef and bone marrow gravy with roast potatoes

by The Herbert Family
Main course

Serves 6

Prep: <30 mins

Cook: >2 hrs

Roast side of salmon with salsa verde

by Rick Stein
Main course

Serves 4

Prep: 30-60 mins

Cook: 10-30 mins

Roast vegetable and tuna warm potato salad

by Sophie Gastman
Main course

Serves 3–4

Prep: <30 mins

Cook: 10-30 mins

Roasted aubergine curry

by The Hairy Bikers
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

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