3 hours or more + Gourmet recipes (30)

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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.

Beef bourguignon

Recipe by: AnneFrancoise

Reviews(1)

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

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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.

Chocolate and coconut mousse

Recipe by: Maggie Pannell

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A rich and indulgent dessert that is guaranteed to delight chocaholics.

Chocolate and coffee éclairs

Recipe by: Brenda Houghton

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Mouth-watering chocolate éclairs get a great coffee filling.

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Dobos Torte

Recipe by: Kevin Ryan

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The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Austrian pastry chef Josef Dobos.

Gooseberry granita

Recipe by: Brenda Houghton

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This delicately tart water ice, with a crystalline texture, makes an elegant dessert.

Gorgeous Chocolate Mousse Cake

Recipe by: Kristin Pan

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Very rich chocolate mousse over a rich chocolate cake layer and topped with chocolate ganache and chopped nuts. Great for special occasions. This cake takes TIME to make, and TIME to set. It's worth every second of preparation, and is a hit every time!

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Grilled quail salad with Madeira

Recipe by: Norma MacMillan

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Here, Madeira and juniper berries add wonderful flavour to a marinade for spatchcocked quail, which is then grilled. Served on a mound of lightly dressed raw vegetables, including fennel, mushrooms and bean sprouts, the quail make a filling main course salad, with bread or rolls to accompany.

Korean-Inspired Barbecued Butterflied Leg of Lamb

Recipe by: Cyndi

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Inspired by the Korean beef ribs my grandfather always made for special occasions. Have your butcher trim, split, and debone a whole leg of lamb for you. Make the marinade (which is also good on ribs, steak or pork) and marinate overnight. Barbecue the meat to desired doneness. Slice to serve. We like it wrapped in flour tortillas or pitta with chopped lettuce.

Lemon Posset

Recipe by: MARLENE28

Reviews(3)

This classic pud uses only three ingredients and will always impress last-minute guests.

Maharani Cupcakes

Recipe by: mkecupcakequeen

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Named for a queen in India, these coconut cupcakes with curry lemon curd and a sweet basil cream topping will wow your friends and family. They have sweet but exotic flavours and a stunning presentation. The cupcakes take time to create, but the final product is worth it! The lemon curd and basil cream need time to chill, so they can be made the night before.

Mango cheesecake

Recipe by: Brenda Houghton

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This mango-topped cheesecake mixes the luscious tropical fruit with saffron and spices on a biscuit base.

Marinated Sundried Tomato Salad

Recipe by: smatiszik

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Just because you need to leave it to marinade overnight - don't miss out on this simply fantastic mix of summer flavours! Try it! It goes well with some goats cheese and garlic flat bread. It's even good tossed with some leftover pasta.

Pain au Chocolat

Recipe by: KJKENDA

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This light, flaky croissant is filled with delicious chocolate. The entire family will love it! Using the bread machine saves a lot of energy.

Pears in spiced red wine

Recipe by: Brenda Houghton

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Peppercorns add a zing to the spicy syrup for this fruit dessert, which can be prepared a day or so in advance.

Perfect Roast Turkey

Recipe by: Shelly White

Reviews(2)

A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!

Pheasant and turkey terrine

Recipe by: Brenda Houghton

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This make-ahead game terrine uses puréed chestnuts instead of fat to keep it moist. As a main course, serve with a green salad and some crusty bread. As a starter, serve with baby gherkins and toast.

Pheasant broth with wild rice

Recipe by: Norma MacMillan

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If you've roasted a brace of pheasants, then it is simplicity itself to transform the carcasses into this deliciously tasty and nutritious soup. With nutty rice grains, tender mushrooms and herbs, it makes a perfect starter before a light main dish.

Pigeon salad with raspberries

Recipe by: Chrissie Lloyd

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English recipes for pigeon date back to the Middle Ages, when it was a popular meat. This modern dish uses a very English combination of nuts and berries. Leave at least 12 hours to marinate the pigeon breasts.

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