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Showing 265 - 287 of 287 results for tarragon

Salad verte with croûtons

by Amanda Grant
Side dishes

Serves 4

Prep: <30 mins

Cook: <10 mins

Sautéed monkfish in brown butter with courgettes

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Sautéed plaice with broad beans, crème fraîche and queen scallops

by Matt Tebbutt
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Scallops with crab-stuffed courgette flowers and prawn sauce

by Spencer Metzger
Main course

Serves 2

Prep: <30 mins

Cook: 1-2 hrs

Sea bass ceviche with avocado cream and spring onion fritters

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: <10 mins

Seared salmon with sauce messine and broccoli

by Freddy Bird
recipe

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Slow cooker honey roast ham with confit potatoes and sprout remoulade

by Poppy O'Toole
Main course

Serves 10–12

Prep: >2 hrs

Cook: >2 hrs

Slow-cooker spring chicken and herb soup

by Sarah Cook
Light meals & snacks

Serves 8

Prep: <30 mins

Cook: >2 hrs

Smoked fish bubble and squeak

by Nathan Outlaw
Brunch

Serves 3

Prep: <30 mins

Cook: 10-30 mins

Smoked haddock with mustard sauce and poached egg

by Bryn Williams
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Smoked trout, roasted beetroots and watercress on rye

by Marcus Wareing
Starters & nibbles

Serves 4

Prep: overnight

Cook: >2 hrs

Southern-fried buttermilk chicken

by Alyn Williams
Main course

Serves 4

Prep: overnight

Cook: 10-30 mins

Steamed sea bass with griddled vegetables in a red curry sauce

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Stuffed chicken with herbs and Parmesan

by Anna Haugh
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Stuffed figs in Parma ham with apple and beetroot salsa

by The Hairy Bikers
Starters & nibbles

Serves 8

Prep: <30 mins

Cook: 10-30 mins

Stuffed mussels

by The Hairy Bikers
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Stuffed tomatoes with tomato sauce

by Raymond Blanc
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Turbot on the bone with red wine tartare dressing and chargrilled leeks

by Nathan Outlaw
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Turkey, leek and ham pie

by Angela Hartnett
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Veal schnitzel with celeriac remoulade

by Freddy Bird
Main course

Serves 2

Prep: 30-60 mins

Cook: <10 mins

Vegetable melange with beurre blanc

by Rick Stein
Side dishes

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Whole brill, jamón butter and crispy quisquilla prawns

by Owen Morgan
Main course

Serves 4–6

Prep: 1-2 hrs

Cook: 1-2 hrs

Whole roasted trout with salsa verde, roasted new potatoes and lemons

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

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