This glaze for baked ham has a robust, tart taste to it that makes a welcome change from the usual overly sweet, unhealthy, sugar-laden glazes that are put on hams. Its slight tartness really compliments the saltiness of the ham.
Main Course Recipes
A classic, North American version of a Swiss cheese fondue. Though fondues were overdone in the 1970s and 1980s to the pointy of being seen as kitschy, when you make up a classic version like this one you understand why they gained the popularity they did.
This is a Welsh dish for meatless sausages called Selsig Morgannwg.
This is a very easy to make glaze for roast pork that tastes as good as many more complex glazes.
The juniper-berries make a change from the standard-issue cloves. And what’s not to like about a gin-soaked main course?
This was served with a pasta salad and lime wedges at the Queen’s Golden Jubilee party in 2002.
This is one of the cheesiest fondues you’ll come across. Cheddar cheese soup, processed cheese, liquid smoke flavouring — few things in life come cheesier than this, in every sense of the word.
This is a surprisingly easy dish considering the amazing flavours in it. The dish also provides a wonderful sauce, so make a vegetable side — such as broccoli, cauliflower, mashed potato, etc — to pour the sauce onto: you won’t want to waste a drop of th
Lots of interesting flavours and textures happening in this pasta dish.
Yorkshire puddings are one of those things that are meant to be cheap fillers to fill people up at the table — that instead, everyone treats as a featured dish and can’t get enough of.
This is modern take on a traditional recipe from East Anglia in England. A more traditional version calls for fatty bacon, and apple cider (the alcoholic kind.) Ideal for making up a day ahead, then using on a picnic or for a brunch the next day to eat col
Dead easy. You can make the tortilla bowls up to a day ahead.
Use to stuff poultry or rolled pork.
Gorgeously-flavoured chunks of moist pork, infused with the flavour of corn from the corn hunks they are bundled in for cooking. And they look stunning, too.
A classic Italian country dish.
You should probably serve this with something healthy, like a green starter salad. Or, you could just grab a fork and eat the whole darn thing yourself straight out of the pan, it’s that good!
A really great twist on roast chicken, instead of the same old, same old. And it actually uses enough of a fresh herb that it’s worth buying from the store, for once.
This recipe is as tasty as its name implies.
Chicken breasts are the default piece of chicken to serve these days. But let’s face it: they are often dry, boring and cheerless, served only because they are perceived as healthy.
This is a simple beef stew with an incredible sauce. We often turn it into a pie by covering the cooked stew with a pastry crust and baking a bit.
A really easy way to do something different with your pork chops on a weeknight: transform them with just a spoonful of apple sauce and a cheese slice
Even though this is a white sauce, you will want a good hearty red wine to stand up to it.
A really hearty, tasty potato dish.
The cheat in this recipe is using a ready-made pizza base. But the flavours are all homemade.