Barney’s Monday night rice

Contains pork – recipe is for non-Muslims only
Throw together a tasty supper in less than thirty minutes with the Sunday roast leftovers

Crisp cider-braised pork belly

Contains pork – recipe is for non-Muslims only
Barney Desmazery’s prepare-ahead recipe for the perfect pork belly will be a sure-fire hit at your next dinner party

Maple-glazed hot dogs with mustardy onions

Contains pork – recipe is for non-Muslims only
Treat yourself to a homemade TV dinner of sticky sausages topped with fried onions

Spiced & sweet lassis

Lassi is a refreshing non-alcoholic Indian drink, ideal to serve with any Indian dinner menu

Choc hazelnut truffles

Wrap these decorative chocolates in cellophane and pack in boxes to give as gifts or simply bring out after dinner to wow your guests

Mustard & rosemary pork chops

Contains pork – recipe is for non-Muslims only

Marinate these succulent pork chops in mustard, rosemary and garlic, then griddle for 10 minutes for a quick dinner. They're also a great addition to a barbecue

Mustard pork fillet with apple lentils & herb aioli

Contains pork – recipe is for non-Muslims only
An elegant dinner party dish which is inexpensive and easy to prepare

Melon, orange & raspberry cups

Try this light and summery fruit dessert – perfect for dinner parties or an afternoon snack.

Spicy mince & lettuce cups

Contains pork – recipe is for non-Muslims only
A Thai inspired-dish which is quick, simple, cheap and low fat – yet still feels special and is full of flavour. A great pre-dinner nibble

Spicy stir-fried sprouts

Contains pork – recipe is for non-Muslims only
Bored of boiled sprouts? Try them stir-fried with a chilli kick. Great with roast pork or turkey

Crisp Chinese pork

Contains pork – recipe is for non-Muslims only
Belly is the cheapest pork roasting joint and, as it’s rich, a little goes a long way, making it perfect for Sundays and dinner parties

Rare beef with mustard Yorkshires

Roast beef is always an impressive dish to bring to the table, make it extra special with Sara Buenfeld’s recipe