tom kerridge

Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish

Beef ragout

beefshin,

olive oil

onions,finely chopped

carrots,finely chopped

celerysticks, finely chopped

garliccloves, sliced

tomato purée

red wine

rosemary

bay leaves

tomatoes

beef stock

parmesan,grated, and pappardelle (see 'Goes well with', below), to serve

Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole</a> over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.

Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving – it tastes better if made a day ahead.

When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Great for casual entertaining

Lamb biryani

lamb

garlic cloves,grated

tbsp ginger

sunflower oil

onion,chopped

cumin seeds

nigella seeds

tbsp Madras spice paste

basmati rice,rinsed

curry leaves

lamb stock

paneer,chopped

spinach,cooked and water squeezed out

coriander

green chillies

yogurt

Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.

Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.

Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it’s well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.

Serve this festive pickled red cabbage with cold cuts and sausage rolls on Boxing Day and beyond. It also makes a fantastic side dish for Christmas Day

Pickled red cabbage with walnuts & apple

red cabbagequartered, cored and finely shredded (with a mandoline, if you can)

red onions, finely sliced (with a mandoline, if you can)

red chilli

juniper berries

allspice berries

red wine vinegar

demerara sugar

walnuthalves, toasted and lightly crushed with a pestle and mortar

pack dill, chopped

Granny Smith apple, skin on, quartered, cored and sliced

Tip the cabbage and red onion into a bowl and season with 2 tsp sea salt, then toss together. Set aside for to cure for 20 mins.

Meanwhile, pour 200ml water into a saucepan and add the chilli, juniper, allspice, vinegar and sugar, then bring to the boil. Tip the cured cabbage into a colander and rinse once under cold water to remove any excess salt. Pack into a large, clean container and pour over the warmed spiced pickling liquid. Put on the lid and leave in the fridge until needed. Can be made up to a week ahead.

When you are ready to serve, drain the pickling liquid from the cabbage and discard the dried chilli. Bring up to room temperature, then stir through the nuts, dill and sliced apple. Spoon the salad into a large salad bowl to serve.

Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue

Beer-braised short ribs

beef

onions,

milliliters

chicken stock

black treacle

thyme

burnt oak wood chips, tied

ketchup

American mustard

brown sauce

cayenne pepper

tbsp smoked paprika

garlic powder

tbsp black pepper

First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.

The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour &ndash; about 20 mins. Don&rsquo;t be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.

Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.

To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

Make this Spanish paella-style dish with squid ink for dramatic black rice – but if you can't find it, use saffron instead for the more familiar yellow look

Spanish rice with squid, prawn & fennel

prawns,

tsp fennel seeds, toasted

lemon,

garlic cloves, sliced

onions, finely chopped

fennel

paella or risotto rice

milliliters white wine

squid

Slice the squid into rings and tip into a mixing bowl with the tentacles, prawns, 4 tbsp olive oil, fennel seeds, the lemon juice, half the garlic and some seasoning, then set aside.

Heat oven to 190C/170C fan/gas 6. Heat the remaining oil in a shallow, wide ovenproof pan. Fry the onions and chopped fennel for about 10 mins until soft and starting to turn golden, add the remaining garlic and cook for another 5 mins. Scatter in the rice, stir and cook until it just starts to crackle. Pour in the wine, ink and stock and bring up to a simmer, giving everything a gentle stir to incorporate the ink. Stir through most of the sliced squid, keeping a few rings and the tentacles back.

Transfer the pan to the oven, cook for 25 mins, then place the prawns and remaining squid on top and drizzle everything with the oil from the marinade. Put back in the oven for another 10 mins or until all the liquid has been absorbed and the rice and seafood are just cooked. Scatter over the sliced fennel and fronds, lemon zest, and the chopped parsley. Place in the middle of the table and let everyone help themselves.

Lamb, pan-fried with polenta to give it an irresistibly crisp finish, served with tender broad beans, shallots and herbs

Crispy lamb breast with broad beans, chilli & marjoram

boneless lambbreasts (approx 1kg in total, ask your butcher

garlic cloves, crushed

tsp rosemary, chopped

Dijon mustard

duck fat

plain flour

polenta

butter

banana shallots, finely diced

broad beans, podded and skinned (podded weight 200 grams)

red chilli, chopped (seeds left in)

tsp Cabernet Sauvignon red wine vinegar

tbsp picked marjoramleaves

Heat oven to 140C/120C fan/gas 1. Put the lamb on a chopping board. In a small bowl, mix the garlic, 1 tbsp flaky salt, rosemary and mustard into a paste. Rub on the inside of each lamb breast. Next, stack the breasts on top of each other and roll up the longest side into a sausage shape. Use the butchers string to tie knots along the length of the lamb.

In a large, round casserole dish, heat the duck fat. When it reaches 100C on a cooking thermometer, add the lamb (you may need to curl it into the dish). Put the lid on, then cook in the oven for 4 hrs until tender. Remove the dish and leave to cool. Once the fat is cool enough, remove the lamb using two slotted spoons. Reserve the cooled fat as you will need 1 tbsp tomorrow, and save the rest to make roasties. Lay the lamb roll on some cling film, then roll as tight as you can. Chill on a baking tray in the fridge overnight.

The next day, heat oven to 180C/ 160C fan/gas 4. Remove the cling film and string, and slice into 6-8 equal portions. On a plate, mix the flour and polenta, and season well. Dip each portion into the mixture. Meanwhile, heat 1 tbsp of duck fat in an ovenproof frying pan.

When the pan is hot, add the lamb. Seal each side for 2-3 mins until you get a golden, crispy crust. Sear the sides, then transfer the pan to the oven for 8 mins or until it&rsquo;s hot in the middle. Remove from the oven and put the lamb on a plate loosely covered with foil.

Carefully put the pan back on the hob &ndash; you should have a good layer of lamb fat. Add your butter then, once foaming, add the shallots, broad beans and chilli. Stir-fry for 1 min, then add the vinegar and marjoram leaves. Season to taste, then remove from the heat. Serve immediately with the crispy lamb breast and reduced lamb stock.

The salt crust really intensifies the natural flavour of the beetroot as it steams in its own juices, seasoning it as it cooks

Salt-baked beetroot with feta & pickled onions

(different

salt

milliliters cider vinegar

mustard seeds

dill

onions

tbsp extra virgin rapeseed oil

lemon juice

tbsp snipped chives

Granny Smith apple, diced

toasted hazelnuts

feta

First, make the salt crust. Blitz the rosemary and salt in a <a href="https://www.bbcgoodfood.com/review/best-food-processors">food processor</a>, then add the flour and egg whites with 200ml water. Blitz again to bring together. Tip the mixture onto a clean surface and knead for 5 mins to form a smooth ball, then wrap in cling film and chill for 1 hr.

Heat oven to 160C/140C fan/ gas 3. Roll the dough out to the thickness of a £1 coin. Put the beetroots in the middle and draw the edges up to form a bag. Bake on a tray for 2 1/2 hrs

Meanwhile, make the pickling liquor for the onions. In a saucepan, combine the vinegar, sugar, mustard seeds and 1 tsp salt over a medium heat, and bring to the boil. Add the dill and leave to cool for 30 mins. Strain the mixture onto the onions, and leave for a further 1 hr, then drain. In a small bowl, mix the dressing ingredients with some seasoning and set aside.

Remove the beetroots from the oven and leave in the salt crust until cool enough to handle. Open the salt crust with your hands and discard. Peel the beetroot, cut into wedges and drizzle with a little rapeseed oil.

Mix the beetroots, onions and beetroot leaves in a large mixing bowl, then add the dressing. Reserving a little of each for decoration, add the chives, apple and hazelnuts, toss well, then tip into a large serving bowl. Crumble the feta over the top with the reserved ingredients, then let everyone help themselves. Best served slightly warm.

A homemade chip shop curry sauce will rival that of any takeaway – and it's not just for chips. You could use it to make katsu curry

Chip shop curry sauce

ginger,

tbsp mild curry powder

turmeric

raisins

tbsp malt vinegar

star anise

chicken stock stock

tbsp cornflour

lemon juice,

Heat the butter in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn’t catch on the bottom.

Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">blender</a> and blitz until smooth, or use a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">hand blender</a>. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you’re ready to eat.

Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special

One-pot Chinese chicken noodle soup

tbsp honey

tbsp dark soy

leftover roast chicken (optional)

pickled pink ginger

Chinese cabbage

pouch straight-to-wok thick noodles

spring onions

Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.

Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round

Pot-roast chicken with stock

chicken

garlic

peppercorns

white wine

Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.

Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.

Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our <a href="https://www.bbcgoodfood.com/recipes/one-pot-chinese-chicken-noodle-soup">one-pot chicken noodle soup</a>.

This simple recipe makes one jar of fresh relish, which you can serve with steak or white fish

Quick tomato relish

1kg diced, ripe on-the-vine plum tomatoes

red onions

extra virgin olive oil

grated garlic cloves

tbsp capers

parsley

tbsp balsamic vinegar

In a mixing bowl, toss together 1kg diced, ripe on-the-vine plum tomatoes, 2 diced red onions, 150ml extra virgin olive oil and 2 tsp flaky sea salt. Tip onto a baking tray and place under a hot grill for 5-10 mins or until charred.&nbsp;

Tip back into the bowl, stir in 2 grated garlic cloves and 3 tbsp small capers and leave to cool for 10 mins. Stir in 3 tbsp chopped parsley and 1 tbsp balsamic vinegar.

Rustle up Tom Kerridge's crab starter with a hint of smoked paprika for your next dinner party. You can make it ahead, leaving you time to sit down and enjoy

Potted crab

picked white crabmeat

mayonnaise

shallot

chives

orange

sourdough

¼ tsp smoked paprika

Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.

Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don&rsquo;t let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.

Evoke memories of the seaside by using seaweed flakes or nori sushi sheets to enhance this salmon dish, complemented by a smoky, cucumber and samphire salad

Salmon, samphire & charred cucumber salad

tbsp seaweed flakes

tsp chilli flakes

sugar

finely grated zest 2 limes

boneless side of salmon

cucumbers

tbsp sushi ginger

samphire

tbsp sesame oil

peppery leaves,

Tip the seaweed flakes, chilli, sugar, lime zest and 1 tsp sea salt into a bowl and mix together. Lay the salmon flesh-side up on a tray lined with foil and scatter over the seaweed seasoning. Cover the tray with cling film and chill for 1 hr.

Heat the oven to 180C/160C fan/gas 6. Drizzle the salmon with a little olive oil and roast in the oven for 25-30 mins or until just cooked. Remove from the oven and leave to cool at room temperature.

While the salmon is cooling, heat a heavy <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> or <a href="https://www.bbcgoodfood.com/content/test-five-best-griddle-pans">griddle</a>. Brush the cut side of the cucumber with a little oil, place cut-side down in the pan and sear for 2 mins or until charred. Don&rsquo;t worry if it blackens &ndash; the flavour will be great. When the cucumber is ready, remove from the heat and season with a little salt. Slice into chunky wedges and tip into a large salad bowl. Add the chilli, chopped ginger, samphire and sesame oil and toss everything together

Flake the salmon into big bite-sized pieces and add to the salad bowl along with the leaves. Gently toss the salad, being careful not to break up the salmon too much, then tip out onto a large platter.

A pared-back take on kedgeree, this simple yet delicious five-ingredient recipe is also low in fat and calories

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