herb or flavour

This is a classic Sunday dinner that the whole family will love. It’s super simple too. Always try to buy the best quality chicken you can afford – aim for RSPCA-Assured birds as a minimum, then trade up when you can. I’ve seen the way low-standard chickens are kept and I’d never feed them to my kids.

Roast chicken with potatoes & carrots

carrots

potatoes

garlic

rosemary

olive oil

x 1.6 kg whole free-range chicken

lemon

thyme

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

120 g panko breadcrumbs

mug of basmati rice (300 grams)

g creamed coconut

litres vegetable oil

onion

ginger

carrot

coriander

each garam masala medium curry powder, turmeric

plain flour

mango chutney

red onion

red chilli

Sicilian tuna pasta

300 g dried pasta shells

baby capers

500 g ripe mixed-colour cherry tomatoes

oregano

x tuna

My kinda butter chicken

2–3 fresh mixed-colour chillies

350 g ripe mixed-colour cherry tomatoes

garam masala

natural yoghurt

x 150 g free-range skinless chicken breasts

cashew butter

Easy salmon en croûte

spinach

x 320 g sheet of all-butter puff pastry

x 130 g salmon

eggs

red pesto

Sticky, roasted veggies on creamy polenta, served with wild mushroom sauce and horseradish crème fraîche – this is pure indulgence

Veggie arrosto misto

celery leaves

truffle

mostarda di Cremona to serve (optional, see tip)

5–6 beetroots

splash of balsamic vinegar

acorn squash (see tip)

level teaspoon coriander seeds

cinnamon stick

parsnips

clementines

celeriac

fennel seeds

sage leaves

red onions

balsamic vinegar

baby turnips

bay leaves

nutmeg

horseradish

250 ml half-fat crème fraîche

extra virgin olive oil

mushrooms

unsalted butter

300 ml single cream

375 g quick-cook polenta

Parmesan cheese

g Stilton or Taleggio cheese

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

sturdy rosemary

pigeons

partridges

quails

sausages

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

Peas, Beans, Chilli & Mint

½ a bunch of fresh mint (15 grams)

beans

peas

Peas, beans, chilli & mint

We all have our favourite way to roast veg, but this method is a mega time and space saver. For maximum flavour, I’m keeping my carrot and parsnip skins on – try it for yourself and you’ll notice how much sweeter they taste. Pretty damn fabulous!

Roasted Root Veg

kg Maris Piper potatoes

½ a bunch of fresh rosemary (15 grams)

Roasted root veg

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

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

The spicy sausage really fires up the light carbonara sauce – a great combo with the zesty salad! 

Chorizo carbonara

pine nuts

red chicory

green chicory

100 g baby spinach

mint

45 g Manchego cheese

sherry vinegar

runny honey

320 g dried penne

70 g Iberico chorizo

fat-free natural yoghurt

This is a beautifully simple, classic Sicilian pasta dish – it’s incredibly satisfying, full of flavour, and feels like a great big hug in a bowl. It also contains two of your five-a-day (bonus!), and the nutty-flavoured wholewheat pasta is much higher in fibre than the white refined stuff (double bonus!), so is a fantastic switch to make. The aubergine takes on the most amazing texture, the capers and pecorino add a lovely saltiness to the sweet tomato sauce and the chilli flakes give it a lovely warmth.

Sicilian spaghetti alla Norma

aubergines

½ a bunch of fresh basil (15 grams)

chilli flakes

red wine vinegar

320 g dried wholewheat spaghetti

g pecorino cheese

Pear & gorgonzola farfalle

150 g dried farfalle

g Gorgonzola cheese

radicchio

super-ripe pears

g unsalted walnut halves

Beef Wellington for 2

x 230 g higher-welfare fillet steak

½ a bunch of thyme (10 grams)

Super-simple to put together, this is a great, fast method for really good, crispy crumbed chicken, and I’ve added garlic for extra flavour. Pounding the chicken, both before adding the crumbs and to help them to stick, tenderises the meat and makes it even quicker to cook.

Crispy garlicky chicken

x 120 g free-range skinless chicken breasts

g rocket

Butchers are telling me they still have lots of big cuts available, so let’s celebrate that with this tasty recipe. Crispy pork belly roasted in a homemade piri piri sauce – a great alternative to traditional roast pork, and the leftovers will be phenomenal.

Piri piri pork belly

level teaspoon smoked paprika

pork

sweet potato

red chillies

x 700 ml jar of passata

https://www.youtube.com/watch?v=Y_lj0rOQ3Hs

The perfect combo of flavours, this venison stew is inspired by my time with the Navajo in the US

Venison &amp; juniper stew

venison

onions

celery

juniper berries crushed in a pestle and mortar

rosemary leaves

butter

parsley

beef stock cubes

Perfect for the weekend, this amazing risotto will blow everyone away. Slow-roasting the tomatoes transforms them into incredibly sweet, vibrant bombs of goodness that will explode in your mouth, while the combination of delicate seafood is a real treat. An utterly decadent dish, but totally worth it.

Seafood risotto

cherry tomatoes

300 g mussels scrubbed, debearded,

500 g clams scrubbed, from sustainable sources

squid

300 g cooked white crab meat

saffron

heart of celery

400 g risotto rice

½ a glass of white wine or rosé wine

fish stock (see tip)

butter (30 grams)

g Parmesan cheese

Super-nutritious and totally delicious, this colourful curry is a guaranteed winner.

Balinese chicken curry

spring onions

cashew nuts

kaffir lime leaves

turmeric

fish sauce

oyster mushrooms

mango

x 200 grams skinless free-range chicken breasts

fine green beans

limes

x coconut milk

basmati rice

purple kale

lemongrass

This is a massive Oliver family favourite – everyone loves building their own pancakes and roast duck is such a treat. I get my pancakes from a Chinese supermarket or online, but if you can’t find them, use iceberg lettuce leaves instead.

Roast duck

1x 2 kg whole duck, giblets reserved

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Venison & juniper stew