Festive main course recipes
Showing 1 to 24 of 37 results
Roast beef with caramelised onion gravy
Rare roast topside is the ultimate centrepiece - make it extra special with yeast extract and sweet onion gravy
Slow-roast shoulder of lamb with anchovy & rosemary
This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd
Roast pork with crackling
This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy
Roast loin of pork with sage & onion stuffing & gravy
Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd
Parcel-poached salmon with herby mayonnaise
Beautiful served hot or cold, this poached salmon makes a stunning yet stress-free centrepiece for a buffet lunch
Pheasant, leek & bacon pie
Don't be scared of cooking game - you can cook pheasant breasts as you would chicken
Slow-roasted pork belly & chicory
A relaxed roast to feed a crowd - the tender chicory and delicious juices mean you needn't cook separate veg and gravy
Roast pheasant with ricotta & Parma ham
For a really special Sunday lunch pheasant is a good choice. The parma ham crisps us beautifully in the oven and gives the pheasant an eye-catching edge
Pot-roast guinea fowl with lentils, sherry & bacon
This game bird is the perfect size for two – enjoy with a Puy lentil ragout and a tarragon and parsley cream sauce
Devilled cheek & kidney pot pie
Try beef cheek and lamb or ox kidney is this sumptuous pie with homemade pastry. Use a piece of bone marrow as a pie funnel - it's a talking point!
Slow-baked sticky gammon
Fancy a cross between a traditional roasted ham and pulled pork? Use pineapple, treacle and ginger marinade as a tropical glaze
Roast guinea fowl with chestnut, sage & lemon stuffing
This festive game bird makes an ideal Christmas dinner for two. The portions are generous so you'll have leftovers to enjoy
Spiced roast beef with red wine gravy
Marinade your fillet with peppercorn, fennel and mustard seeds then roast until rare - the gravy is gluten-free too!