A twist on a traditional stuffed aubergine recipe, Andrew Mackenzie's Imam bayildi recipe makes a beautiful vegetable side or main, with layers of baked tomatoes and aubergines over a fragrant onion base.

Imam bayildi (Turkish baked tomato and aubergine)

A twist on a traditional stuffed aubergine recipe, Andrew Mackenzie's Imam bayildi recipe makes a beautiful vegetable side or main, with layers of baked tomatoes and aubergines over a fragrant onion base.

Pan roast duck with sweet potato fondant, baby vegetables and cherry brandy sauce

Pan-roast duck with sweet potato fondant, baby vegetables and cherry brandy sauce

This Andrew Mackenzie duck recipe requires a lot of pans but don't be put off, as this is a truly sublime way to use the wonderful fowl: confiting and then pan roasting for maximum taste.

Pan-roast duck with sweet potato fondant, baby vegetables and cherry brandy sauce

This Andrew Mackenzie duck recipe requires a lot of pans but don't be put off, as this is a truly sublime way to use the wonderful fowl: confiting and then pan roasting for maximum taste.

A twist on a traditional stuffed aubergine recipe, Andrew Mackenzie's Imam bayildi recipe makes a beautiful vegetable side or main, with layers of baked tomatoes and aubergines over a fragrant onion base.

Imam bayildi (Turkish baked tomato and aubergine)

A twist on a traditional stuffed aubergine recipe, Andrew Mackenzie's Imam bayildi recipe makes a beautiful vegetable side or main, with layers of baked tomatoes and aubergines over a fragrant onion base.

Salmon fish pies

Andrew MacKenzie shows off the beauty of lamb by simply roasting the meat with complementary flavours of garlic and rosemary. Studding the meat with anchovies may sound unusual to some, but these little fish pack a glorious saltiness, seasoning the meat beautifully. Andrew uses smoked black pepper in this roast leg of lamb recipe for an extra flavour dimension, but you can use regular black pepper if you don't have any to hand.

Roast leg of lamb with rosemary and anchovy

Andrew MacKenzie shows off the beauty of lamb by simply roasting the meat with complementary flavours of garlic and rosemary. Studding the meat with anchovies may sound unusual to some, but these little fish pack a glorious saltiness, seasoning the meat beautifully. Andrew uses smoked black pepper in this roast leg of lamb recipe for an extra flavour dimension, but you can use regular black pepper if you don't have any to hand.

Lamb koftas with cucumber sauce

Andrew MacKenzie's recipe for delicious lamb koftas is bound to be a summer crowd-pleaser

The raspberries nestled at the bottom of Andrew Mackenzie's crème brûlées are soaked in brandy for an extra decadent kick

Brandy poached raspberry and mascarpone crème brûlée

The raspberries nestled at the bottom of Andrew Mackenzie's crème brûlées are soaked in brandy for an extra decadent kick

Festive plaited loaf

Festive plaited loaf

Andrew MacKenzie's recipe for delicious lamb koftas is bound to be a summer crowd-pleaser

Lamb koftas with cucumber sauce

Andrew MacKenzie's recipe for delicious lamb koftas is bound to be a summer crowd-pleaser

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