Black olive tapenade

A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta – a great alternative to pesto

Candied roast ham with cranberry & star anise sauce

Contains pork – recipe is for non-Muslims only

Add a festive, sticky and zesty glaze to ham, then serve with a sharp cranberry sauce which cuts through the smoky meat

Roast turkey breast wrapped in bacon

Contains pork – recipe is for non-Muslims only

Wrap turkey breast, sausagemeat and cranberry sauce in streaky bacon to make an all-in-one main course that's guaranteed to impress your Christmas dinner guests

Raymond’s roast goose

Raymond Blanc’s recipe for this classic Christmas bird yields perfectly tender leg and breast meat and crisp, golden skin

Rich ragu

A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka

Ssamjang

This quick, tangy Korean sauce of soybean paste, chilli paste and mirin is perfect with bulgogi or any barbecued meat

Baby back ribs with Carolina baste

Contains pork – recipe is for non-Muslims only
This American pork rib recipe is sure to satisfy at a barbecue – roast until tender, then finish with a sticky glaze for melt-in-the-mouth meat

Sausage & courgette rigatoni

Contains pork – recipe is for non-Muslims only
Chunky pasta tubes with a meaty, garlicky sauce and a good dollop of mascarpone – this is classic comfort food at its best

Salt-baked lamb shanks

Slow roast lamb shanks in a salt-dough crust and impress your dinner party guests with tender, succulent meat

Gyoza

Contains pork – recipe is for non-Muslims only
Learn to make these authentic Japanese meat or vegetable dumplings, known as yaki gyoza, with our step-by-step guide

Brioche buns

Contains pork – recipe is for non-Muslims only

We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork

BBQ pulled pork

Contains pork – recipe is for non-Muslims only

An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce, pickles and slaw in a soft brioche bun