<p>This lightly spiced Creole-style rice dish is cooked in one pan and is ready in just 30 minutes, making it a perfect midweek meal for the whole family.</p>
<p>A great dish from the brilliant Nigel Slater. Accompanied here with Couscous with citrus and pomegranate dressing</p>
<p>Cooked twice this brings out the best in belly pork. Initial slow cooking means it melts in the mouth. The second time in the oven gives you the crisp crackling that everyone loves</p>
<p>A great winter dish works really well will couscous. The secret to the taste of this dish is the smoked paprika, it delivers a real smokey flavour to the casserole.</p>
<p>The mango and chilli compliments the sea bass without overpowering it. A really fresh tasting dish.</p>
<p>Lamb with anchovy herb paste is a classic Italian preparation. The anchovy doesn't come across as fishy tasting — it simply lends a savory note that blends beautifully with the meat.</p>
Venison is great in a warm salad, the meat is extremely lean so be careful how you cook it. And do make sure you rest the steak before serving.
<p>The flavour of the oyster mushrooms is a prefect accompaniment to the chicken and leeks.</p>
Duck breasts and duck legs benefit from being cooked differently, if you give it a fancy name it becomes Duck two-ways
<p>This is a great base recipe that you can use with whatever fish or seafood is available or you have in your freezer. It comes from Jamie Olivers book The Return of the Naked Chef</p>