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Prawn and salmon terrine with dill sauce

by The Hairy Bikers
Starters & nibbles

Serves 4-6

Prep: >2 hrs

Cook: <10 mins

Roast peppered beef with bourbon mustard and all the trimmings

by James Martin
Main course

Serves 6-8

Prep: >2 hrs

Cook: >2 hrs

Sausage rolls and piccalilli

by Paul Ainsworth
Main course

Serves 4, plus 3-4 jars piccalilli

Prep: overnight

Cook: 30-60 mins

Chipotle pork tacos

by The Pigott Family
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Texas-style espresso BBQ sauce

by Sam Evans and Shauna Guinn
Other

Makes approximately 700ml/1¼ pint

Prep: <30 mins

Cook: 10-30 mins

Whole brill, jamón butter and crispy quisquilla prawns

by Owen Morgan
Main course

Serves 4–6

Prep: 1-2 hrs

Cook: 1-2 hrs

Vegan fried breakfast

by Matt Pritchard
Brunch

Serves 4

Prep: overnight

Cook: >2 hrs

The best tomato chutney

by Pam Corbin
Other

Makes 3 x 300ml/½ pint jars

Prep: overnight

Cook: 1-2 hrs

Vegan pumpkin loaf cake

by Sanjana Modha
Cakes and baking

Serves 8

Prep: 30-60 mins

Cook: 30-60 mins

Four-hour beef ribs, barbecue glaze and corn ribs

by Matt Tebbutt
Main course

Serves 4

Prep: overnight

Cook: >2 hrs

Pancake Day

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