- Braised Pork Cheek
- Mixed Artichoke Salad
- Place a teaspoon of artichoke purée in the centre of a plate.
- Lay a couple of quarters of globe artichokes on top of the purée then top with a couple of crosnes.
- Place the pork cheek to one side of the artichokes and a couple of langoustines on the other.
- Drizzle lightly with the pork stock and the langoustine oil to serve.
Mary Berry’s Beef and Ale Stew with Horseradish Spiral Dumplings
Joe Wicks’ Sweet Potato Shakshuka
Anjula Devi’s Pulled Lamb with Fiery Mint Chutney
Joe Wicks’ Bad Boy Chilli Con Carne
Yorkshire Pudding Burger
Slow-Cooked Port & Venison Casserole with Oatmeal & Parsley Dumplings
Spicy Meatball Popovers with Lemon & Chive Yoghurt
Yorkshire Pudding Wrap