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Angela Hartnett's quick chicken stir fry with honey and chilli recipe. The beauty of this dish is that it's so quick and easy and you can spice it up as much or as little as you want.

Angela Hartnett's quick chicken stir fry with honey and chilli recipe

It can also be supplemented with extra vegetables, such as mushrooms or pak choi. (Serves four as a starter or two as a main)4 chicken thighsA sprinkle of chilli flakes2 tsp sesame oil½ tsp garlic, chopped½ tsp fresh red chilli, chopped200g baby corn, chopped in half200g mange tout peas2 tbsp soy sauce2 tsp clear honey1 spring onion, slicedSalt and pepper Season the chicken with salt, pepper and the chilli flakes. Pour the sesame oil into a saute pan and put on a high heat. Recipes. Nigel Slater's venison with chard, and orange pomegranate cake recipes. Crimson tide: venison with sweet and sour chard.

Nigel Slater's venison with chard, and orange pomegranate cake recipes

Photograph: Jonathan Lovekin for the Observer There is nothing like a glass of blood-orange juice under a grey-white winter sky to lift the spirits. I have one at my elbow right now. Chicken sofrito and smoky corn salad recipes | Yotam Ottlenghi. Yotam Ottolenghi's chicken sofrito: The simple preparation belies the complexity of flavours at work in this classic Sephardic stew.

Chicken sofrito and smoky corn salad recipes | Yotam Ottlenghi

Photograph: Colin Campbell for the Guardian Chicken sofrito This relatively simple Sephardic dish yields many layers of comforting flavours. Harissa-marinated beef with preserved lemon sauce, plus roasted beet salad with yoghurt and preserved lemon recipes | Yotam Ottolenghi. Yotam Ottolenghi's harissa-marinated beef sirloin with preserved lemon sauce: It seems to carry you away somewhere far and exotic.

Harissa-marinated beef with preserved lemon sauce, plus roasted beet salad with yoghurt and preserved lemon recipes | Yotam Ottolenghi

Photograph: Colin Campbell for the Guardian I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit. It's one of those rare ingredients, like cardamom, rosewater and lemongrass, that not only paints a dish with a very specific colour, it also seems to carry you away somewhere far and exotic – a cheap trick, maybe, but it works. Making your own is the best option – there's a recipe in my first book, and there are many more online – but they are also widely available in Middle Eastern shops and some supermarkets. Harissa-marinated beef sirloin with preserved lemon sauce. Mutton, potato and lime curry recipe, plus crushed carrots with yoghurt and pistachios | Yotam Ottolenghi. Mutton, potato and lime curry To all who doubt the practicality of Twitter, the idea of adding coconut cream to this dish came from @NaveenaKottoor.

Mutton, potato and lime curry recipe, plus crushed carrots with yoghurt and pistachios | Yotam Ottolenghi

Stewing lamb is a good substitute for mutton, though it won't take as long to cook. Serve with flatbread. Serves four to six. Roasted butternut squash and red onion with tahini and za'atar recipe, plus lamb-stuffed quince with pomegranate and coriander | Yotam Ottolenghi. Yotam Ottolenghi's roasted butternut squash and red onion with tahini and za'atar: A great vegetarian treat to grace the Christmas table.

Roasted butternut squash and red onion with tahini and za'atar recipe, plus lamb-stuffed quince with pomegranate and coriander | Yotam Ottolenghi

Photograph: Colin Campbell for the Guardian Roast butternut squash and red onion with tahini and za'atar (V) If you want a vegetarian dish to make an impact on the Christmas table, this does the job – it looks great and has really complex flavours. Serves four. 1 large butternut squash (around 1.1kg), cut into 2cm x 6cm wedges 2 red onions, cut into 3cm wedges 50ml olive oil Maldon sea salt and black pepper 3½ tbsp tahini paste 1½ tbsp lemon juice 3 tbsp water 1 small garlic clove, crushed 30g pine nuts 1 tbsp za'atar 1 tbsp roughly chopped parsley.