Main Courses - Meat

A different way of serving chicken, quite quick to prepare and a total winner both for a family meal or for a nice dinner with friends....

This is my version of an Italian classic called "Arista al latte". I find that cooking the roast in this way gives a really juicy roast...

This is Balkan street food, also widely available in north Croatia, where I got familiar with it. It is absolutely delicious and very...

There are a big variety of quiche out there, the original French one being the Quiche Lorraine of course. I like a very rich one, with a...

Great comfort food to serve straight away or to prepare the day before. Perfect with Italian polenta or mashed potatoes Ingredients...

Very simple to make, fantastic idea for a dinner party as it should be cooked mainly the day before for the taste to mingle to...

Quite a quick dish to make and really creamy and tasty. If you leave the sauce quite liquid, it could be prepared even the night before,...

So creamy and satisfying! Excluding the marinade time, it's relatively quick to make. This is an "Indian" dish made up first in...

All the friends of mine who tried these totally adored them. Last year Joan really wanted the recipe, but I've always kept it secret, so...

I love the shoulder, it takes so much better to the marinade than the leg. It doesn't cut into pretty slices: in reality you'll be...

The concept is Italian, but this is my own way. No tomato sauce involved here, but rather hearthy mushrooms. A generous serving is 3...

This isn't the traditional Hungarian goulash. This is purely beef and onions, no potatoes or vegetables (apart from tomatoes) in sight. I...

Vaguely Asian I'd say, and perfect for lunch. Ingredients (serves 4): 2 Tbsp toasted sesame oil 2 Tbsp sesame oil 2 Tbsp light soy sauce...

Incredibly cheap and utterly delicious. I find it difficult to get them here, so I book them in advance at the butcher's. Ingredients...

Very easy to make, juicy and soft. Ingredients: 20gr butter 2 smoked streaky rashers (roughly 110gr) 1 apple (roughly 75gr once prepared)...

This is a fillet steak in a creamy sauce. It's a sauce of quite a contentious origin: the French say it's theirs, we say it's Italian. Go...

We used to have striploin or sirloin steaks, but I now find them too hard, so I prefer ribeye or fillet. In both cases, I like my steak...

The quickest way to impress with zero effort! This is for 2 people, just scale up proportionally to whichever number of guests you're...

This recipe comes from my granny Nonna Lu. It differs from the traditional French fricassee because there are no mushrooms, there is no...

This recipe is tipical of the Trentino region in Italy - it's been written by Zia Romana's grandmother Carolina (born in the 19th...

Most Italian women have their own way of making lasagne, and the variations range from great vegetarian varieties (great and very popular...

Common in any Italian family, these parcels are seldom seen in restaurants or described in English/American recipe websites… Yet, they...

Very tender, juicy pheasant perfectly in season, cooked in its own pheasant broth and doused with a sweet orange sauce. Pheasant was our...