This fresh, easy sauce doesn’t require any cooking, so you can make it ahead and refrigerate until needed – take it out of the fridge when you start cooking your steaks (we like it with Greendale Beef Sirloin Steaks and baby potatoes).

This classic Italian festive recipe is made with tightly-rolled and slowly-roasted pork belly (pork loin or shoulder will also work well), flavoured with garlic and mediterranean herbs. Marinated overnight, it’s initially cooked ‘low and slow’, before a quick final blast of heat; the result is tender, melt-in-the-mouth meat, complemented by a layer of satisfyingly crispy crackling – we have to say, it looks pretty spectacular, too!

The classic pairing of bananas and rum, grilled to sweet perfection and topped with a decadent honey-rum sauce – don’t forget the ice cream! Please note that the prep time will be longer if you’re waiting for a charcoal BBQ to come up to cooking temperature. Serves 4. 

Panzanella is an old Italian recipe; it uses relatively few ingredients, so it’s worth seeking out the juiciest, ripest tomatoes and the best olive oil you can find. Panzanella makes a lovely light meal just as it is, but you can also serve it alongside grilled halloumi or goats’ cheese, baked feta, grilled chicken or sliced cold meats. However you choose to eat your Panzanella, be sure to do it as soon as it’s ready – this is not a dish that should be left to sit. Serves 4

Inspired by a Spanish tapas dish, this paprika-scented stew has a long cooking time to ensure the octopus becomes tender, so there’s no need to pre-cook the octopus before starting the recipe. Serves 4 as a starter or as part of a tapas-style spread, or 2 as a main course.

Whelks may seem less glamorous than other seafood, but they’re surprisingly high in protein, a good source of vitamin B12 and budget-friendly, too. This simple, quickly-made pasta dish is a tasty way to try them if you’ve yet to be convinced! Serves 4.

Our delicious French-trimmed rack of lamb makes the perfect centrepiece for your Easter meal. We like to serve this with boiled baby potatoes, cooked while the lamb rests. 

Despite sounding like a bit of a faff, this is actually a quick, easy recipe, made with ingredients you’ll probably have to hand in your freezer and store cupboard. It also happens to be delicious! 

This rich, slightly spicy sauce is a great way to make a satisfying family meal from leftover roast lamb – best of all, it can be ready and on the table in about half an hour. Serves 4.

Traditionally made with tomatoes, this tasty alternative Shakshuka is a celebration of all things green – we’ve used leeks, spring greens and green peppers here, but feel free to swap in other veg (spinach, shredded savoy cabbage, broccoli and even peas are all good).

Rich, warming and delicious, this generously-sized dish is great for entertaining.

Fresh from West-Country waters, hake is a great-tasting and more sustainable alternative to cod. Here, it’s paired with a creamy leek sauce and fresh herbs, for a taste of springtime. Serves 4.