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Gourmet + Main recipes (140)

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Almond-Crusted Halibut

Recipe by: Susan W.

Reviews(3)

This dish melts in your mouth. The credit goes to my future mother-in-law. Not only does it taste gorgeous, but halibut is a sustainably sourced fish. Each halibut fillet should be approximately an inch thick. Substitute crème fraîche for the double cream for a lighter dish.

Apricot Glazed Roast Turkey with Roasted Shallot Gravy

Recipe by: Christine L.

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The glaze gives a gorgeous sheen to the bird. This is an impressive roast turkey recipe for an unforgettable Christmas dinner.

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Asparagus quiche

Recipe by: Michele O'Sullivan

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A delectable combination of ingredients that result in a tasty quiche. Using a shop bought pastry case makes it unbelievably easy.

Asparagus risotto with chervil

Recipe by: Marco Pierre White

Reviews(1)

Dinner for two in twenty minutes. It's fantastic.

Avocado, Beetroot and Rocket Salad with Chevre Tartine

Recipe by: Kat

Reviews(1)

'Tartine' is French for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beetroot, avocado and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.

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Baked mackerel with rhubarb and orange sauce

Recipe by: Maggie Pannell

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Tart, tangy rhubarb and orange sauce complements the rich flesh of mackerel wonderfully.

Beef bourguignon

Recipe by: AnneFrancoise

Reviews(1)

The secret to Beef bourguignon? Slow cooking and letting the flavours meld overnight.

Beef Fillet with Ginger-Shiitake Brown Butter

Recipe by: Ryan Nomura

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Asian inspired flavours with a French technique give this dish it's own uniqueness. It's easy to make as well!

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Beetroot Risotto

Recipe by: krone9

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Beetroot risotto topped with halloumi cheese and boiled eggs. I was inspired to cook this after being served beetroot risotto in a very expensive restaurant and being terribly disappointed. So I made it how it should have been made! Preparation time is only 5 minutes as you do most of it whilst you're cooking the rice!

Blackened tuna

Recipe by: Denys

Reviews(4)

Seared fish steaks are a Cajun tradition. This is such a simple yet delicious way to prepare tuna, and it's ready in minutes.

Braised chicken breasts in mirepoix ragoût

Recipe by: Gordon

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Chicken breasts are stewed in a white wine and a simple but delicious stock. In French cooking, mirepoix is the traditional base of diced carrots, onion and celery sautéed in butter that is used to flavour a great many stews, soups and sauces.

Braised duck breasts with celery and orange

Recipe by: Maggie Pannell

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Try this stylish dish for entertaining. With the skin removed, duck breasts are full of succulent flavour but low in fat and the oranges supply antioxidant vitamin C.

Braised pheasant with mushrooms

Recipe by: Maggie Pannell

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Pheasant is a succulent meat and although higher in fat than other game birds, most of this fat is monounsaturated. Adding split peas to the casserole provides satisfying carbohydrate and thickens the sauce.

Brandied Blackcurrant Duck with Sautéed Parsnips

Recipe by: Jan Cutler

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Slightly sweet parsnips are superb with crisp-skinned duck fillets in a rich, fruity glaze that's simplicity itself to make. Serve with steamed green beans and warm French bread. Delicious!

Burns Night Haggis

Recipe by: Holdenalix

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This is a traditional haggis straight out of Scotland. Try making your own for Burns Night.

Calamari in Red Wine and Tomato Sauce

Recipe by: NCANGELONE

Reviews(4)

This is an Italian Christmas Eve favourite. This recipe can be doubled or tripled easily. Serve as a side, starter or over pasta. Buon Natale!

Caribbean chicken

Recipe by: Maggie Pannell

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An unusual twist on classic roast chicken, this recipe makes the most of the flavour of the fresh fruits.

Celeriac and Stilton soufflé

Recipe by: Chrissie Lloyd

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Fibre- and potassium-rich celeriac adds a creamy flavour to this elegant, light dish. The Stilton creates a sharp, tangy contrast.

Chargrilled duck with plum and chilli salsa

Recipe by: Brenda Houghton

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A spicy sauce made with sweet and sour plums is a wonderful companion for tender duck breasts. Try serving with new potatoes or flat rice noodles and some steamed mangetout.

Cheese and watercress soufflé

Recipe by: Norma MacMillan

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Soufflés have a quite undeserved reputation for being difficult to make. This tasty soufflé is, in fact, very quick and easy to prepare and makes a satisfying lunch when served with crusty bread and a side salad.