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Showing 241 - 264 of 287 results for tarragon

How to cook tuna steaks

by Mitch Tonks
Main course

Serves 2

Prep: <30 mins

Cook: <10 mins

Jersey Royal potatoes, asparagus, brown shrimp and blood orange butter

by Matt Tebbutt
Side dishes

Serves 2

Prep: <30 mins

Cook: 10-30 mins

King prawn orzo risotto

by Akis Petretzikis
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Lamb shoulder with harissa and lamb stovies

by Tony Singh
Main course

Serves 6-8

Prep: <30 mins

Cook: >2 hrs

Lamb stew with polenta

by Angela Hartnett
Main course

Serves 4

Prep: 30-60 mins

Cook: 1-2 hrs

Lamb stew with salsa verde

by Angela Hartnett
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

Leg of lamb with saucisson lentils

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Lemon sole with spiced brown butter shrimps

by Ferne McCann
Main course

Serves 4

Prep: <30 mins

Cook: <10 mins

Mixed bean salad

by Mary Berry
Side dishes

Serves 2

Prep: <30 mins

Cook: none required

Montpelier butter with roast hake steak

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Mussels with Bayonne ham and shallots

by Rick Stein
Starters & nibbles

Serves 3-4

Prep: <30 mins

Cook: <10 mins

Mussels ‘Rockefeller’ style

by Simon Hopkinson
Starters & nibbles

Serves 2

Prep: <30 mins

Cook: <10 mins

Outlaw’s kedgeree

by Nathan Outlaw
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Pan-fried chicken, with courgette and broad bean salad

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Pan-fried gurnard with beans, ham and red pepper relish

by Nathan Outlaw
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Pan-fried mackerel with spring vegetable nage

by Nathan Outlaw
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Poached salmon with pickled fennel and spiced soured cream

by Matt Tebbutt
Main course

Serves 6–8

Prep: overnight

Cook: 10-30 mins

Polish-style chlodnik

by Olia Hercules
Light meals & snacks

Serves 4

Prep: overnight

Cook: >2 hrs

Red mullet wrapped in vine leaves with artichoke and black olive socca bread

by Matt Tebbutt
Main course

Serves 2

Prep: overnight

Cook: 10-30 mins

Rib-eye steak with smoky pepper salad and urfa chilli butter

by Sarit Packer and Itamar Srulovich
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Roast chicken stuffed with tomato rice with a charred lime salad

by Thomasina Miers
Main course

Serves 6–8

Prep: 1-2 hrs

Cook: 1-2 hrs

Roast guinea fowl with pistachio pilaf rice and lobster bisque

by Richard Bainbridge
Main course

Serves 2

Prep: 1-2 hrs

Cook: >2 hrs

Roasted cod fillet with mint and capers

by Mitch Tonks
Main course

Serves 2

Prep: <30 mins

Cook: <10 mins

Roasted soy and miso cabbage, pickled vegetables and potatoes

by Alex Greene
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

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