Main dishes

Thai red beef curry Bird's-eye chillies in the curry paste make this red beef curry truly fiery for those who like it hot!
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Swedish meatballs Although these meatballs are regarded as a Swedish national dish, they are popular in all Scandinavian countries.
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Steak au poivre This restaurant classic, steak au poivre, can easily be made at home and is perfect with a plate of crispy French fries.
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Thai green chicken curry By using a shop-bought jar of Thai curry paste, this flavoursome chicken dish is very quick to prepare.
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Tandoori chicken As tender and flavoursome as the classic restaurant dish, this tandoori chicken has a more natural colour.
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Sweet and sour chicken This classic sweet and sour chicken dish from Hong Kong is popular in Cantonese restaurants around the world.
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Roast partridge, grapes in Sauternes The fruity Sauternes complements the rich flavour of the partridge in this oven-roasted recipe.
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Roast quail with apple and Calvados Wrapping the quail in pancetta keeps the flesh moist and the apples and Calvados add a rich, sweet flavour to the dish.
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Pot-roast pheasant Pot-roasting a pheasant, this time round with bacon and red wine, retains all its flavour and moistness.
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Tuna carpaccio The original Carpaccio dish was made with beef instead of tuna at Harry?s Bar in Venice, in 1950.
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Swordfish skewers with rocket salsa Tender and flavoursome, these fish and pepper skewers can be cooked on the barbecue or under a hot grill.
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Swordfish baked with herbs Rosemary is not often used with fish, but it perfectly complements the strong flavours of the baked swordfish.
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Roast venison with marmalade gravy The robust citrus flavours of the marmalade sauce complement the rich, gamey flavour of the venison.
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Rabbit provençale A French bistro dish, rabbit provençale makes the most of this healthy and easy-to-cook meat.
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Rabbit with honey and thyme A readily available meat; most supermarkets now sell packs of rabbit ready to cook.
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