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Burnt aubergine with feta and harissa oil | Ottolenghi Recipes

Prime rib roast

Cranberry scones and wine

Rorie’s Pulled Sticky Silan Brisket in Pan Juices Between Carpools

Pumpkin Panna Cotta

Turkish roasted okra

Carpaccio of heirloom tomatoes

Sheet pan gnocchi with sausages and peppers

Miso and honey black vinegar glazed Yorkshire duck breast Pickled cucumber and sliced cornichon. Roasted plum ponzu sauce.

Lamb, apricot & chickpea tagine recipe | Sainsbury`s Magazine