Infinitely better than a casserole, treat tired parents to a restaurant-quality dishes they can make in minutes

Infinitely better than a casserole, treat tired parents to a restaurant-quality dishes they can make in minutes

Luxurious Lobster Thermidor

Taco Express: Mexican Drunken Chicken

Chef Saransh Goila famous butter paneer has earned cult status from Mumbai to around the world. Explaining his version of the popular Indian dish, “I use less dairy and more tomato than a classic butter paneer and infuse the butter with smoke. The result is a perfect balance of smoky, tart and creamy”. Enjoy with cumin-scented jeera rice, creamy dahl makhani and smoked butter–brushed naans. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.

Goila Butter Paneer Feast

Indonesian Seafood Curry

Caribbean Curry Supper

Start with house-made totopos (corn tortillas chips) with guacamole, followed by the restaurant’s signature tuna tostadas, topped with sashimi-grade yellowfin tuna marinated in a sesame, soy, and arbol chilli dressing. The centrepiece is grass-fed Angus short rib, braised for twelve hours in a spice rub made with muscovado sugar until rich in flavour and fall-off-the-bone tender, ready to be piled into soft tortilla tacos. This is paired with sharp, pickled red onions and ‘La Maya’ salsa, made with roasted pineapple and habanero chillies. “Mexican dining is all about conviviality,” explains El Pastor co-founder Crispin Somerville. “The food is put in the middle of the table and people pile in.”

Taco Party: Beef Short Rib

Chef Saransh Goila famous butter chicken has earned cult status from Mumbai to around the world. Explaining his version of the popular Indian dish, “I use less dairy and more tomato than a classic butter chicken and infuse the butter with smoke. The result is a perfect balance of smoky, tart and creamy”. Enjoy with cumin-scented jeera rice, creamy dahl makhani and smoked butter–brushed naans. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.

Goila Butter Chicken Feast

“There's an art to well-balanced spicing,” explains Sabrina. Her bastilla combines coriander, sumac, cinnamon and pul biber with parsnips, celeriac, chickpeas, and tangy, creamy feta, all under layers of crisp buttery filo pastry. Persian-inspired sides balance the bold North African flavours. Earthy beetroot and spring onion salad is tossed in a sweet yet herby pomegranate vinaigrette.

Spiced Feta & Chickpea Bastilla

A hamper of Cornish-inspired provisions to enjoy together as a cosy winter lunch or supper, or to graze on throughout the weekend. For savoury, there’s The Mariners Pub’s signature ‘Cornish rarebit’ – vintage Cornish Cheddar piped onto Marmite butter sourdough toast – red wine-braised short rib pasties with pickled cabbage, and smoked trout pâté with potato hash, seaweed and pimentón. For sweet, tuck into sweet passion fruit fudge. An ideal gift for the food lovers in your life – even if that’s yourself.

A Taste of Padstow

Michel Roux's feast of French flavours starts with lighter-than-air cheese gougères: Comté &amp; Gruyère-filled choux puffs, balanced with a green leaf salad in mustardy Roux house vinaigrette. To follow, coq au vin, a hearty Burgundian favourite. HG Walter chicken legs are marinated in red wine, then slowly braised with baby onions and lardons, accompanied by indulgent, buttery mashed potatoes to soak up all the rich sauce. For dessert, Michel’s version of sticky toffee pudding is lightened up by roasted apple, and dolloped with vanilla Chantilly cream.

Autumn Coq Au Vin

Paul Ainsworth’s fan-favourite seafood feast gets an autumnal update, beginning with his signature ‘Cornish’ rarebit: house-made sourdough spread with Marmite butter, tomato fondue, and a Cheddar-mustard mix, piped thickly on top and grilled until golden. It’s served with a warming onion velouté. Next, meaty Cornish monkfish tail drizzled with mussel and shrimp brown butter – inspired by the flavours of potted shrimp – finished with capers and briny samphire. "It's an absolute winner," Paul says. To finish, there's an elevated take on a British school-dinner classic: warm pineapple upside-down cake made with brown butter, served with caramel and vanilla custard.

Cornish Dayboat Monkfish

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Luxurious Lobster Thermidor Feast rick-stein 

Grilled scallops in hazelnut butter are followed by lobster thermidor topped with herby Thermidor sauce and Parmesan, with chocolate pavé for dessert.

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El Pastor is a group of taquerias bringing a slice of Mexico to London. Restaurateurs Sam Hart and Crispin Somerville of Harts Group (behind Quo Vadis and Barrafina), became enamoured by the lively food scene and convivial culture of Mexico during a decade spent as nightclub owners in Mexico City. This inspired the opening of El Pastor’s first site in 2016, which quickly became famed for its punchy margaritas and authentic tacos, using tortillas made in-house daily with organic, Mexican corn. The menu also features tostadas, quesadillas, frijoles and salsas. El Pastor now boasts four sites, all serving vibrant Mexican dishes in a fun, atmospheric setting.

EL PASTOR

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Heritage corn tortillas are topped with fiery mojo rojo chicken, cooled down with a dollop of halloumi slaw.