Sausage with fried potatoes and onion gravy
In this fresh, summery take on sausage and mash, twice-cooked crispy thyme potatoes and homemade gravy are the perfect accompaniment to those bangers.
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Pork and chorizo burgers
One of our favourite summer burger recipes. Smoky paprika and spicy chorizo with oozy melted cheese. Barbecue perfection!
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Haddock and lentils
Firm white fish goes so well with lentils. Here Marcus Wareing steams haddock in the same pot as a soupy green lentil casserole, then tops with mascarpone.
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White bean toast with Provençal ratatouille
Load charred sourdough with chilli-spiked white bean purée, fresh ratatouille and Provençal pesto for Marcus Wareing’s French-style toasts.
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Sticky barbecue pork loin with apple chimichurri slaw
Rich and spicy pork loin with sticky black garlic barbecue sauce and a crunchy apple chimichurri slaw. A great alternative for a summer barbecue.
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Simple bouillabaisse
A classic French fish soup, perfect for dinner parties. Marcus Wareing’s version is flavoured with smoked paprika, saffron and pastis, an aniseed-flavoured spirit.
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Roasted tomato tart
Nothing says summer dining like Marcus Wareing’s puff pastry tart, with layers of roasted tomato sauce, garlic and tapenade.
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Marcus Wareing's baked haddock with lentils and mascarpone
A deliciously easy fish supper that can be popped into the oven and left to cook while you get on with other things. Serve with crusty bread and pan-fried Tenderstem broccoli if you like.
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Griddled pork chop with fennel salad and charred orange vinaigrette
Pork chops, summer style. Marcus Wareing serves his barbecued pork with a quick fennel salad and a vibrant, caramelised orange dressing.
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Cheat’s chicken bourguignon
Marcus Wareing caramelises garlicky chicken on the barbecue before coating it in a rich bacon, button mushroom and red wine sauce.
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Steak and bacon jam sandwiches
Marcus Wareing takes the steak sandwich to a whole new level. This decadent sirloin steak ciabatta also contains sticky bacon and bourbon jam. You won't use all of it in one sandwich, but it will keep in the fridge for a week.
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Cod en papillote with spicy olive sauce
Marcus Wareing’s solo fish supper sees steamed cod served on top of a quick chilli tomato sauce, with plenty of olives and crusty bread for company.
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Marcus Wareing's coq au vin
This version of a comforting French classic uses white wine in the sauce and is best served with plenty of crusty bread.
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Lamb chops with Mediterranean stew
Lamb chops, al fresco style. Marcus Wareing uses every scrap of meat for this summery dish, served alongside a tomato stew and fried potatoes.
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