friday night feasts

Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.

Chicken katsu curry

x 150 grams free-range skinless boneless chicken breasts

buttermilk

curry powder

garlic

120 g panko breadcrumbs

mug of basmati rice (300 grams)

g creamed coconut

litres vegetable oil

onion

ginger

carrot

coriander

olive oil

each garam masala medium curry powder, turmeric

plain flour

mango chutney

red onion

lemon

red chilli

This Italian blockbuster Sunday roast is a real celebration of a dish – five birds and one sausage wheel, all piled on to deliciously cheesy polenta. It’s certainly epic, but if you’re after a super-special showstopper, it’s guaranteed to please.

Arrosto misto

½ a bunch of fresh thyme (15 grams)

x 1.8 kg whole free-range chicken

x 2 kg duck

cinnamon

½ a bunch of fresh sage (15 grams)

fennel

red onions

sturdy rosemary

pigeons

partridges

quails

sausages

bay leaves

150 ml Chianti or other red wine

x plum tomatoes

chicken stock

½ a bunch of fresh flat-leaf parsley (15 grams)

250 g coarse polenta

unsalted butter

Parmesan cheese

This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.

Mark Hamill's roast sirloin & Yorkshire puddings

eggs

flour

175 ml whole milk

g beef dripping

kg beef bones

leeks

ml red wine

ml port

kg whole dry-aged sirloin of beef

g black peppercorns

rosemary

Less is definitely more when it comes to my romantic twist on a classic beef Wellington for two. A blushing and tender seared fillet of beef, smothered in rich mushroom duxelle, all wrapped up in a vibrant green pancake and golden puff pastry parcel – seriously impressive and truly memorable. You’re going to love it!

Beef Wellington for two

g porcini mushrooms

beef

mushrooms

truffle oil

mustard

x 320 g sheet of all-butter puff pastry

mug semi-skimmed milk

100 g baby spinach

thyme

blackcurrant jam

500 ml organic beef stock

When you’ve got a big crowd to feed, this recipe is sure to go down an absolute treat. With crispy crackling and rich, fennel-spiked liver stuffing, it makes the perfect Sunday lunch with all the trimmings, or you could serve it up with baps, slaw and an array of condiments for a build-your-own party centrepiece.

Beautiful stuffed porchetta

x pork

eating apples

carrots

fresh sage (30 grams)

75 g pine nuts

fennel seeds

g raisins

250 ml Vin Santo

sourdough bread

150 g free-range chicken or higher-welfare pork livers cleaned

oysters

g Parmesan cheese

Simple, beautiful and rustic, this dish originates from San Fele in the Basilicata region of southern Italy. The name essentially means stretched pasta with pangrattato (crispy breadcrumbs), but I’ve added an ingredient that’s unique to the region – a sweet, dried pepper known as peperone crusco (Senise), which are picked, hung and dried, and have long been integral to many local dishes. Toast them back to life in a hot pan, then chop and scatter them through your pangrattato for something truly special. A joy to eat.

Danny Devito's family pasta

durum wheat flour

kg ripe tomatoes

peperoni cruschi (dried Senise peppers)

breadcrumbs

extra virgin olive oil

If you’ve never tasted wild venison you’re in for a real treat. Not only is it leaner than beef, but it’s a great source of zinc and iron, too. This fancy, flavour-packed Wellington (as seen on Friday Night Feast) has all the makings of a show-stopping feast. Next-level deliciousness.

Venison Wellington

kg centre

juniper berries

g dried porcini mushrooms

nutmeg

x 500 g block of all-butter puff pastry

Greg has always been fond of Thai cuisine, but found a real love for it after gigging there, especially for Thai green curry. Now, the base of any good curry is the paste, so it’s worth the effort to hunt out all the ingredients. Just remember, a little goes a long way, so make a big batch and freeze it in portions for future use.

Greg Davies' Thai green chicken curry

red chillies

600 g free-range chicken thighs

vegetable oil

x 400 g tins of light coconut milk

kaffir lime leaves

palm sugar

fish sauce

baby Thai aubergines

fresh Thai sweet basil (30 grams)

cumin seeds

coriander seeds

green Thai chillies (prik chee fah)

green Thai chillies (prik kee noo)

lemongrass

cm piece of galangal (or ginger)

Thai garlic

Thai shallots

½ a bunch of fresh coriander (15 grams)

kaffir limes

shrimp paste

white pepper

Cricket super-fan and actor Stephen Mangan’s love of the game has seen him journey to far-flung corners of the Indian Ocean, so I’ve cooked up a traditional Sri Lankan dish to remind him of his travels. It’s a deliciously dry curry, with all the flavour coming from the paste. I’m serving it with an easy yet super-tasty yellow rice and a gorgeously fresh coconut sambal – give it a go!

Stephen Mangan's Sri Lankan fish curry

g goraka tamarind paste

½ a pandan leaf

black pepper

curry leaves

300 g yellowfin tuna

banana leaves

red chilli flakes

tomatoes

green chilli

coconut

limes

pandan leaves

turmeric

builder’s mug basmati rice (150 grams)

Gorgeous sticky tomatoes and zingy pickle add a wonderful brightness to this dish, but the super-tender, melt-in-your-mouth lamb is the real star of the show. Delicately spiced and cooked so slowly it falls right off the bone, then shredded into homemade flatbreads, this one’s definitely a winner.

Spiced lamb flatbreads

1.4 kg lamb shoulder bone

saffron

orange

g unsalted butter (at room temperature)

cos lettuce

pomegranate

rose harissa

½ a bunch of fresh mint (15 grams)

150 ml Greek yoghurt

red wine vinegar

½ a medium red cabbage

cloves

I love the Moroccan m’hanncha (snake). It’s a wonderful way to wrap up gorgeous smashed veg and grains to make a beautiful-looking dinner, while also adding amazing texture – crunchy on the outside, soft in the middle. Yum.

Vegan m'hanncha

g pearl barley

butternut squash (1.2kg)

red peppers

g dates apricots

filo pastry

pistachios

icing sugar

Liven up dishes with this refreshing but punchy relish. If you don’t have a food processor, make it in a pestle and mortar instead for a slightly chunkier result.

Sambal nenas (pineapple relish)

pineapple

shallots

bird's-eye chillies

brown sugar

lime

Take your kibbeh to the next level with this quick and easy sauce that I just love. It’s fresh and zingy, it’s simple, and it’s totally delicious. I know you’ll love it, too. Give it a go.

Amba sauce

mango

mustard seeds

fenugreek seeds

cayenne pepper

¼ teaspoon sweet smoked paprika

cayenne pepper (optional)

Pad Thai has become a bit of a cult favourite in both street food markets and high-end Thai restaurants, and it’s not hard to see why – it’s ridiculously tasty and seriously satisfying. Packed with proper Thai flavours like dried shrimps, Asian herbs and a beautiful tamarind sauce, it’s fresh and zingy but hearty and warming – a modern classic.

Prawn & tofu pad Thai

150 g flat rice noodles

bird's-eye chilli

yellow chilli

groundnut oil

red shallots

½ a bunch each of Chinese

140 g silken tofu

raw peeled Tiger prawns from sustainable sources

g shrimps

peanuts

chilli flakes

jarred shredded sweet radish

60 g beansprouts (ready to eat)

g palm sugar

tamarind paste

white wine vinegar

If you can’t choose when it comes to curry, you’re going to love this gorgeous thali made up of three delicious dishes, dips and a golden homemade paratha for mopping it all up with. A proper Indian feast.

Top 25 friday night feasts recipes from across the web

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

Top Tags

Chicken katsu curry

Arrosto misto

Mark Hamill's roast sirloin & Yorks...

Beef Wellington for two

Beautiful stuffed porchetta

Danny Devito's family pasta

Venison Wellington

Greg Davies' Thai green chicken cur...

Stephen Mangan's Sri Lankan fish cu...

Spiced lamb flatbreads

Vegan m'hanncha

Sambal nenas (pineapple relish)

Amba sauce

Prawn & tofu pad Thai

Harry Hill's vegetarian thali

Ultimate roast chicken Caesar salad

Michael Sheen's traditional Welsh c...

Gurkha chicken curry

Jamie's epic roast pork

Josh Hartnett's pork ramen

Roti jala (lace crêpes)

Asian-style seafood parcels

Paloma Faith's bacalhau à Brás

Ultimate British burger

Veal ragù cannelloni

Top 25 friday night feasts recipes from across the web

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

Top Tags

Chicken katsu curry

Arrosto misto

Mark Hamill's roast sirloin & Yorks...

Beef Wellington for two

Beautiful stuffed porchetta

Danny Devito's family pasta

Venison Wellington

Greg Davies' Thai green chicken cur...

Stephen Mangan's Sri Lankan fish cu...

Spiced lamb flatbreads

Vegan m'hanncha

Sambal nenas (pineapple relish)

Amba sauce

Prawn & tofu pad Thai

Harry Hill's vegetarian thali

Ultimate roast chicken Caesar salad

Michael Sheen's traditional Welsh c...

Gurkha chicken curry

Jamie's epic roast pork

Josh Hartnett's pork ramen

Roti jala (lace crêpes)

Asian-style seafood parcels

Paloma Faith's bacalhau à Brás

Ultimate British burger

Veal ragù cannelloni

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