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OmnivorousFrying pan30 to 60 minutes
Chicken stir-fry with shiitake mushrooms and peppers
Chicken strips with fresh shiitake mushrooms and green pepper in a quick tomato and wine sauce.
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Easy
OmnivorousCasserole1 to 2 hours
Chicken stew with pumpkin and sweetcorn
A chicken stew with potato, pumpkin, sweetcorn and the gentle sweetness of dried apricots.
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Media
OmnivorousOven30 to 60 minutes
Pork rolls with ham, piquillo peppers and gravy
Pork loin rolls filled with ham and piquillo peppers, with a butter-and-flour-thickened gravy.
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Medium
OmnivorousCasserole1 to 2 hours
Beef escalopes with mustard sauce and potatoes
Thin battered beef escalopes with apple and mustard sauce, and garlic and oregano potatoes.
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Medium
OmnivorousCasseroleMore than 2 hours
Stout-braised oxtail with mashed potatoes
Slow-cooked oxtail with stout and pear, served with creamy mashed potatoes.
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Easy
OmnivorousCasseroleMore than 2 hours
Braised beef with peppers and sweet potato
Tender braised beef in a piquillo and dried red pepper sauce, served with roasted sweet potato.
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Easy
OmnivorousCasseroleMore than 2 hours
Red wine braised beef shin with roasted artichokes
Tender beef shin in a vegetable and red wine sauce, served with golden roasted artichokes.
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Medium
OmnivorousPressure cookerMore than 2 hours
Roasted pig’s trotters with pepper sauce and potatoes
Tender pressure-cooked trotters browned in the oven, with pepper sauce and garlic potatoes.
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Easy
OmnivorousCasserole30 to 60 minutes
Breaded beef liver with mashed potato
Liver slices with a thin garlic breadcrumb coating, creamy mash and browned bacon.
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Easy
OmnivorousCasseroleMore than 2 hours
Lamb stew with potatoes and artichokes
Slowly simmered lamb with potatoes, artichokes and peppers in a sauce thickened by the potato itself.
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Medium
OmnivorousCasserole1 to 2 hours
Popcorn-crusted turkey with potato mash
Turkey escalopes with a popcorn coating and potato, onion and garlic mash.
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Medium
OmnivorousPressure cooker1 to 2 hours
Quince-glazed beef ribs with green peppers
Tender pressure-cooked beef ribs browned with quince paste and served with green peppers.
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