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Use a kitchen essential, such as pesto, to create this masterpiece of a meal.

Pesto-stuffed tomatoes with chargrilled beef

tomatoes

goat's cheese

garlic clove, crushed

herbs

olive oil

pesto

beef rib-eye steaks

Mache lettuce, to serve (see Notes)

If you're looking to impress with a simple dish, this humble pork rigatoni is hard to go past.

Rigatoni with quick pork ragu

onion, finely chopped

garlic cloves, crushed

chilli flakes

thyme leaves

pork mince

(250 milliliters) white wine

can chopped tomatoes

tomato paste

chicken stock, heated

nutmeg

rigatoni

flat-leaf parsley and grated parmesan, to serve

A crispy pork with Marsala-soaked figs is a winter feast - in portions to satisfy the most finicky of guests.

Tuscan pork with warm fig & marsala sauce

garlic cloves, finely chopped

tbsp finely chopped rosemary

tbsp fennel seeds, crushed

tsp dried chilli flakes

pork

plain flour

Massel chicken style liquid stock

baby dried figs, halved

dry Marsala

tbsp finely chopped parsley

Warm or chilled, couscous is a great accompaniment to grills and barbecues, and perfect in this fish dish.

Spicy kingfish with caramelised onion couscous

extra virgin olive oil

harissa,

x 180 grams skinless kingfish fillets

red onions, thinly sliced

red wine vinegar

couscous

mint leaves

currants

can chickpeas, rinsed, drained

lime,

red chilli, seeds removed, finely chopped

flat-leaf parsley leaves, finely chopped

Lamb kleftico (kleftiko) is a traditional Greek dish. The lamb is slow cooked until meltingly tender and served on a bed of potatoes – it&#8217;s a recipe worthy of a proper family feast.

Lamb kleftico (kleftiko)

anchovy

capers

oregano

mint

marjoram

thyme

bay leaves

garlic cloves, roughly chopped

Grated zest and juice 1 lemon

leg of British lamb

tbsp clear honey

Fresh oregano and thyme leaves

For the potatoes

Olive oil

onions, thinly sliced

1.25kg maris piper potatoes

sun-blush tomatoes

pitted green olives (available from Morrisons), chopped

chicken stock

lemon, halved

Put the anchovies, 3 tbsp olive oil, capers, dried herbs, bay leaves, garlic, lemon zest and juice and plenty of salt and ground black pepper in a food processor, then whizz until smooth. (Alternatively, use a stick blender in a jug or pound in a pestle and mortar.) Spoon the mixture onto the lamb and rub it all over the meat. Leave to marinate in a large food bag or on a tray, covered, for at least 4 hours (preferably overnight) in the fridge.

Heat the oven to 160°C/140°C fan/gas 3. For the potatoes, heat a glug of olive oil in a frying pan and cook the onions over a gentle heat for 15 minutes or until soft and lightly caramelised.

Meanwhile, peel and slice the potatoes as thinly as possible (using a mandoline, if you have one), then toss with the onions, tomatoes and olives. Tip into a big roasting tin (about 6cm longer than the leg of lamb) pour over the stock, squeeze over the lemon halves and add the squeezed-out shells to the tin. Sit the lamb on top, making sure all the marinade stays with it. Cover with a sheet of baking paper, then a layer of foil.

Roast for 4½ hours, remove the foil and baking paper and drizzle over the honey, then return to the oven, uncovered, for 15 minutes to brown. Remove the lamb from the tin and set aside on a board or platter to rest. Return the tin with the potatoes to the oven for 10 minutes or until golden and lightly crisped.

Sit the lamb on top of the potatoes, scatter with fresh oregano and thyme, spoon over the cooking juices, then serve with seasonal greens.

A poke bowl is one of the best ways to showcase raw fish. We&#8217;ve topped rice with avocado, crunchy veg, seaweed and marinated salmon, creating a fresh dish that&#8217;ll bowl your guests over. See what other salmon creations you can make here.

Salmon poke bowl

short grain rice

cucumber

carrot

brown rice vinegar

avocado,

arame

tsp chilli flakes

For the salmon dressing

tbsp each black and white sesame seeds

soy sauce

tbsp toasted sesame oil

lemon juice

green chilli, chopped

H Forman & Son’s royal fillet salmon

Soak the rice in cold water for 5 minutes, then rinse twice to remove any excess starch. Put in a saucepan with a lid, add 350ml water and bring to the boil. When boiling, cover with the lid and turn down the heat to very low. Cook for 15 minutes, then remove from the heat.

Meanwhile, for the dressing, toast the sesame seeds in a dry pan until fragrant. Put in a bowl with the soy sauce, sesame oil, vinegar, lemon juice and chilli. Chop the salmon into 1cm cubes and toss into the dressing with the cubed avocado.

Finely slice the cucumber and shave the carrot into thin strips using a Y-shaped vegetable peeler.

Remove the lid from the rice. Sprinkle with the 2 tbsp rice vinegar, fluff with a fork, then spoon into deep bowls. Top with the cucumber, carrot, sliced avocado and arame (if using), then the salmon and avocado mixture, giving each its own space on top of the rice. Scatter with chilli flakes if you like.

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Top 7 delicious magazine recipes from across the web

The most viewed delicious magazine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pesto-stuffed tomatoes with chargri...

Rigatoni with quick pork ragu

Tuscan pork with warm fig & marsala...

Spicy kingfish with caramelised oni...

Lamb kleftico (kleftiko)

Salmon poke bowl

Vietnamese coffee tiramisu recipe

The most viewed delicious magazine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine