34 Totally-Delicious Christmas Mains That Aren't Turkey

Preheat the oven to 175°C. Put oven rack in the middle of the oven. In a small bowl, mix together the Dijon mustard, brown sugar, and thyme. Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineappl

Transport yourself to Mughal India with this truly decadent roast lamb.

Preheat the oven to 200°C/180°C fan. Place each half of the fish on a layer of tin foil. Rub each half with garlic and dot with half the butter. Sprinkle over the seafood rub. Layer both sides with the onions and peppers and tomatoes. Dot over

1. Preheat the oven to 180°C. Stuff a thyme sprig into each partridge, then wrap 4 slices of pancetta around it and tie in place. 2. Heat 1 tablespoon of the butter in a large, heavy-based, ovenproof pan and sear the partridges until lightly golde

Preheat the oven to 190°C, fan 170°C, gas 5. Carefully wipe the skin of the pork dry, using kitchen paper, and rub the salt into the scored skin. Weigh the joint and calculate the cooking time allowing 30 minutes per 500g, plus an extra 30 m

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. In a large, shallow bowl mix together the marinade ingredients. Place the joint on a chopping board, score the fat, season on both sides and transfer to the bowl with the marinade and coat

Preheat the oven to 200°C. Place the whole peppers and aubergines into a roasting dish and drizzle over a little oil then season with salt and pepper. Roast in the preheated oven for 25 minutes, then add the cherry tomatoes and roast for a fur

Place the pork in a very large saucepan and cover with cold water. Add to the cold water, 2 peeled onions, 4 sticks of celery, 3 star anise, 4 carrots, 1 tablespoon of coriander seeds and 1 tablespoon of black peppercorns and sprigs of parsley.

1. Pre heat the oven to 200°C. 2. Clean the fish, gut and trim, remove top and bottom fins and gills (or get your fishmonger to do this for you). 3. Whisk the egg whites with turmeric to form soft peaks then fold in salt, chopped herbs and lemo

Combine all the ingredients in a food processor and grind until a wet marinating paste. It should not be completely smooth. Score the pork skin and place in a baking dish. Smother all over with the marinade. Marinate overnight ideally (but no less

Preheat the oven to 220°c. Lightly score the skin of the goose, in a diamond pattern. Mix together a large pinch of sea salt, lemon zest, thyme leaves and honey. Pour this over the goose and rub into the skin. Cut the lemons in half and place in

Pre-heat the oven to 180°C. Lay the samphire on a baking tray lay fish on top, brush with olive oil, season, wrap with foil, roast for 18-20 minutes, allow to rest for 10 minutes. In a pan sweat of the onions in a knob of butter, add the wine,

Combine all the ingredients for the marinade into a bowl with the quails and leave to marinate for a few hours or preferably overnight. When you are ready to cook the birds bring out from the refrigerator and allow to come to room temperature. Pr

1. Cured joints can be very salty, so it’s best to soak the joint in cold water overnight. If you’re short on time, cook the joint in a large pan of water for 40 minutes to get rid of excess salt. Remove from the pan and discard the salted liquid.

For the duxelles:1) Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minu

Take the joint out of the fridge 30 minutes before cooking to bring it up to room temperature. Preheat the oven to 230°C, fan 210°C, gas 8. Weigh the beef to calculate the exact cooking time – for medium, cook for 15 minutes per 450g plus an

The lemongrass gives an almost Thai flavour to this beautiful monkfish.

Pre-heat the oven to 180°C. For the gammon: 1. Place the gammon into a large, deep pan and cover with water. Bring to the boil, remove from the heat and drain. Return the gammon to the pan, cover the gammon with water and push two cloves into each

Preheat oven to 190°C.Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lin

1) Preheat the oven to 190C/Gas 5. 2) To french the racks of lamb: Make a cut on the fat side of the ribs, perpendicular to them, about 6cm down from the rib ends. Cut through the fat down to the rib bones. 3) Turn the rack on end, with the bon

Sweat the onion and garlic for 10 minutes in the butter until soft. Stir in the diced apple and continue for another 10 minutes. Set aside to cool. Take a mixing bowl and mix the pork mince, livers, breadcrumbs, egg, onion mixture, dried cranberri

Treat your guests to this festive centrepiece brimming with flavour.

1. Make the spice paste by mixing all the ingredients together. 2. Make 3 or 4 neat slashes on each side of the fish, cutting into it but not down as far as the bones. 3. Rub the paste all over the fish, pushing it down into the slashes, and

A simply seasoned rib-eye steak.

1. Pre-heat the oven to 110°C. 2. Pull the skin and fat layer from the pork with your fingers and a knife. You don’t want any of this as it’ll stop all the flavour in your rub from penetrating your meat. 3. Chuck all your injection juice into a

1. Pre-heat the oven to 170 °C. Use a blowtorch to burn any hair from the skin of the pig and cut down the middle, from nose to tail, with a sharp knife, so that the head and tail are still intact (you may want to ask your butcher to do this). 2. Op

Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface,

Serve this at your next dinner party and you'll be the talk of the town.

Preheat the oven to 190°. Heat a large saute pan over medium heat and add 1 tablespoon olive oil. Add the pancetta to the hot oil and render its fat. Once it begins to brown, add the ground pork and prosciutto and cook, while stirring, about 4 mi

1) Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside. 2) Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the stea

Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicke

In a plastic bag, place the flour and some salt, shake it to mix it together then add the sole to the bag and shake it to lightly dust the sole all over. In a very large frying pan, big enough to hold all the soles some olive oil, fry gently on both

Alton Brown's recipe guarantees the perfect skillet steak.

A hearty veggie main brimming with robust flavours.