Delicious dishes made easy

Plump pork sausages in a tall, golden Yorkshire batter, poured straight from the oven over a deep, dark onion gravy.

Slim cumin-spiced beef meatballs baked into a slow-cooked tomato and red wine sauce, finished with parsley.

Crisp, golden shards of pork skin slow-rendered then tossed with toasted fennel and coriander seeds.

Quick-seared strips of skirt steak tossed through a sticky tamarind glaze with chilli, sesame and spring onion.

Slow-cooked minced beef under a duvet of golden, forked mashed potato: comfort food, done properly.

Pink slices of seared sirloin over bitter chicory and peppery watercress, dressed with a sweet date vinaigrette.

Marinated ox heart grilled hard over coals, served with charred flatbreads and a burnt chilli, garlic and coriander butter.

Golden braised chicken legs over saffron rice with peppers, peas and a splash of sherry.

Thick-cut pork chops seared until golden, served with caramelised apple and roasted roots scattered with sage and thyme.

Bone-in short ribs braised until tender then glazed in a deep, dark coffee reduction with a glossy mahogany finish.

Richly marbled dry-aged chuck, seared and rested, under a creamy Madeira sauce sharpened with green peppercorns.

Slow-cooked pork in a rich West Country cider sauce, sweetened with dates and finished with fresh thyme.

A thick-cut gammon steak seared until the fat crisps, topped with a runny fried egg and a spoonful of lemony parsley butter.

Slow-roasted pork belly slices lacquered in a honey, soy and ginger glaze until the edges catch and caramelise.

Home-simmered salt beef piled warm and thick onto rye bread with sharp pickles and hot English mustard.

A whole fillet seared hard, painted with Dijon and rolled in herbs, roasted rare and carved into rosy slices at the table.

A whole leg studded with garlic, rosemary and anchovy, roasted until blushing and carved over its own pan gravy.

A French-trimmed rack seared, painted with Dijon and pressed into a green herb crumb, roasted pink and carved into cutlets.

A slow-grown bird with lemon-thyme butter worked under the skin, roasted until burnished, with pan juices for gravy.

A crisp, golden-crumbed breast that splits open to a rush of molten garlic and parsley butter: the retro classic made from scratch.