series 6

Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.

Chicken katsu curry

x 150 grams free-range skinless boneless chicken breasts

buttermilk

curry powder

garlic

120 g panko breadcrumbs

mug of basmati rice (300 grams)

g creamed coconut

litres vegetable oil

onion

ginger

carrot

coriander

olive oil

each garam masala medium curry powder, turmeric

plain flour

mango chutney

red onion

lemon

red chilli

Perfect for the weekend, this amazing risotto will blow everyone away. Slow-roasting the tomatoes transforms them into incredibly sweet, vibrant bombs of goodness that will explode in your mouth, while the combination of delicate seafood is a real treat. An utterly decadent dish, but totally worth it.

Seafood risotto

cherry tomatoes

½ a bunch of fresh rosemary (15 grams)

300 g mussels scrubbed, debearded,

500 g clams scrubbed, from sustainable sources

squid

300 g cooked white crab meat

saffron

heart of celery

fennel

400 g risotto rice

½ a glass of white wine or rosé wine

fish stock (see tip)

butter (30 grams)

g Parmesan cheese

extra virgin olive oil

Simple, beautiful and rustic, this dish originates from San Fele in the Basilicata region of southern Italy. The name essentially means stretched pasta with pangrattato (crispy breadcrumbs), but I’ve added an ingredient that’s unique to the region – a sweet, dried pepper known as peperone crusco (Senise), which are picked, hung and dried, and have long been integral to many local dishes. Toast them back to life in a hot pan, then chop and scatter them through your pangrattato for something truly special. A joy to eat.

Danny Devito's family pasta

durum wheat flour

kg ripe tomatoes

peperoni cruschi (dried Senise peppers)

breadcrumbs

If you’ve never tasted wild venison you’re in for a real treat. Not only is it leaner than beef, but it’s a great source of zinc and iron, too. This fancy, flavour-packed Wellington (as seen on Friday Night Feast) has all the makings of a show-stopping feast. Next-level deliciousness.

Venison Wellington

kg centre

juniper berries

½ a bunch of fresh thyme (15 grams)

rosemary

mushrooms

g dried porcini mushrooms

unsalted butter

truffle oil

nutmeg

flour

x 500 g block of all-butter puff pastry

Cricket super-fan and actor Stephen Mangan’s love of the game has seen him journey to far-flung corners of the Indian Ocean, so I’ve cooked up a traditional Sri Lankan dish to remind him of his travels. It’s a deliciously dry curry, with all the flavour coming from the paste. I’m serving it with an easy yet super-tasty yellow rice and a gorgeously fresh coconut sambal – give it a go!

Stephen Mangan's Sri Lankan fish curry

g goraka tamarind paste

½ a pandan leaf

cinnamon

black pepper

curry leaves

300 g yellowfin tuna

banana leaves

red chilli flakes

tomatoes

green chilli

coconut

limes

pandan leaves

turmeric

builder’s mug basmati rice (150 grams)

I created this beautiful dish especially for Romesh Ranganathan to make all his lasagne dreams come true. It’s a real labour of love, but totally worth it – think homemade pasta, oozy cheese, creamy béchamel and a rich meat-free ragù. Next-level deliciousness!

Epic vegan lasagne

red onions

carrots

celery

chilli flakes

bay leaves

ml vegan Chianti wine

x lentils

x plum tomatoes

g mushrooms

sourdough (100 grams)

Cheddar cheese

½ a bunch of fresh sage (15 grams)

almond milk

If you can’t choose when it comes to curry, you’re going to love this gorgeous thali made up of three delicious dishes, dips and a golden homemade paratha for mopping it all up with. A proper Indian feast.

Harry Hill's vegetarian thali

200 g yellow split peas

ghee

green chillies

chilli powder

red chilli (optional)

mustard seeds (optional)

ghee or vegetable oil

potatoes (300 grams)

cumin seeds

cauliflower

g peas

kasoori methi (fenugreek leaf)

garam masala

½ a bunch of fresh coriander (15 grams)

spring onions

red pepper

soy sauce

rice wine vinegar

chilli sauce

caster sugar

cornflour

x 226 g pack of paneer cheese

cucumber

200 g natural yoghurt

cumin

milk

As seen on Friday Night Feast, my colourful Chinese-style stir-fry is easy, delicious and good for you, plus it’s ready in less time than it takes to order a takeaway. Feel free to mix up the veg, or swap out the chicken for another protein. Give it a go!

Chicken & veg stir-fry

½ a red onion

sprouting broccoli

chicken breast

Chinese five-spice

sesame oil

vegetable oil

baby corn

80 g mangetout or sugar snap peas

wholewheat noodle nests (130 grams)

reduced-salt soy sauce

black bean sauce

sesame seeds

My classic British roast pork is turning up the dial with flavours of the great American South. I’ve buddied it up with peaches, pumpkin, bay leaves and bourbon for a transatlantic fusion that’ll blow your mind. Featuring double crackling and thick, dirty gravy, this is one roast dinner you have to try.

Jamie's epic roast pork

pork

kg small Maris Piper potatoes

parsnips

bourbon

pumpkin (2kg)

fennel seeds

black peppercorns

thyme

g Maldon sea salt

apple

pear

peach

pork shoulder

mustard

litre organic chicken stock

What can I say? This burger is unique, outrageously delicious and an indulgence every human deserves to have once in their lifetime – the perfect cheese-topped burger, tender Worcestershire oxtail, and a dipping bowl of the most incredible gravy. Cook two burgers at a time so you can really take care of the timings, and make this one of the best gastronomic experiences ever.

Ultimate British burger

chuck steak (16% fat)

English mustard

brioche burger buns

g Red Leicester cheese

kg oxtail trimmed, cut into rounds (ask your butcher)

g plain flour

Worcestershire sauce

chicken stock

½ a bunch of fresh flat-leaf parsley (15 grams)

gherkins

tomato

lettuce

g natural yoghurt

This vegan falafel recipe shows you how to make falafel vegan. But, if you're making this for non-vegans, a dollop of yoghurt and some feta cheese is lovely

Top 11 series 6 recipes from across the web

The most viewed series 6 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken katsu curry

Seafood risotto

Danny Devito's family pasta

Venison Wellington

Stephen Mangan's Sri Lankan fish cu...

Epic vegan lasagne

Harry Hill's vegetarian thali

Chicken & veg stir-fry

Jamie's epic roast pork

Ultimate British burger

Vegan falafel fritters

Top 11 series 6 recipes from across the web

The most viewed series 6 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken katsu curry

Seafood risotto

Danny Devito's family pasta

Venison Wellington

Stephen Mangan's Sri Lankan fish cu...

Epic vegan lasagne

Harry Hill's vegetarian thali

Chicken & veg stir-fry

Jamie's epic roast pork

Ultimate British burger

Vegan falafel fritters

The most viewed series 6 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine