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Showing 217 - 240 of 287 results for tarragon

Courgettes and peppers with lyok dressing

by Olia Hercules
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Crab and sweetcorn fritters with crab sauce

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Crab cakes with Courchamps sauce

by Jane Baxter
Main course

Serves 2

Prep: 1-2 hrs

Cook: <10 mins

Crab omelette

by Rick Stein
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: <10 mins

Crab salad

by Simon Hopkinson
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: none required

Crab salad on dill crispbreads

by Matt Tebbutt
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: <10 mins

Creamy mushroom vol-au-vents

by Angela Hartnett
Starters & nibbles

Makes 3 large vol-au-vents

Prep: <30 mins

Cook: 10-30 mins

Crisp haddock, chips, mushy peas and curry sauce

by Matt Tebbutt
Main course

Serves 2

Prep: overnight

Cook: >2 hrs

Curried lamb cutlets with tomatoes and green sauce

by Valentine Warner
Main course

Serves 4

Prep: 1-2 hrs

Cook: 1-2 hrs

Easy game pie

by Matt Tebbutt
Main course

Serves 6

Prep: <30 mins

Cook: >2 hrs

Fennel and herb barbecued whole fish

by Jo' Pratt
Main course

Serves 4

Prep: >2 hrs

Cook: 10-30 mins

Fresh cod 'salt fish', with cucumber and mint gazpacho

by Andi Oliver
Main course

Serves 2

Prep: 30-60 mins

Cook: 10-30 mins

Fresh crab, crab pâté and kohlrabi herb salad

by Marcus Wareing
Starters & nibbles

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Fricassée of wild mushrooms

by Raymond Blanc
recipe

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Garlicky Georgian poussins with plum chutney

by Olia Hercules
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Goose risotto

by The Hairy Bikers
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Green goddess salad

by Georgina Hayden
Starters & nibbles

Serves 4–6

Prep: <30 mins

Cook: 10-30 mins

Grilled poussin with spiced tomato sauce

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Grilled sardines with sauce vierge, pan-fried Jersey Royals and salad

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: <10 mins

Ham hock, chicken and artichoke pithivier

by Matt Tebbutt
Main course

Serves 6–8

Prep: 1-2 hrs

Cook: 10-30 mins

Herb crusted halibut with leeks and whipped brie

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Herb salad with crispy pancetta

by Anna Haugh
Side dishes

Serves 2

Prep: <30 mins

Cook: <10 mins

Herb-crusted rack of lamb with peas, bacon and onions and buttery Jersey royals

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Honey roast duck with girolle fricasse

by Gregory Marchand
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

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