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Showing 1 - 24 of 737 results for red wine vinegar

Squid marinière with salt and vinegar cockles

by Matt Tebbutt
recipe

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Mexican crisp pressed pork with prunes, sherry vinegar and cauliflower cream

by Fernando Stovell
Main course

Serves 4–6

Prep: overnight

Cook: >2 hrs

Braised pork belly with soy and black vinegar

by Rick Stein
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Turbot with courgettes, watercress and sweet vinegar dressing

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Lamb, red wine and rosemary casserole

by Nick Nairn
Main course

Serves 4

Prep: 30-60 mins

Cook: >2 hrs

Turbot on the bone with red wine tartare dressing and chargrilled leeks

by Nathan Outlaw
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Pot-roasted beef with red wine, prunes and bacon (pašticada)

by Rick Stein
Main course

Serves 6-8

Prep: 1-2 hrs

Cook: >2 hrs

Sausages with crispy leeks, mustard mash, red wine sauce and honey-glazed parsnips

by Oli Mannion
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Duck breast with redcurrant and red wine sauce

by Mike Robinson
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Parmesan and poppy seed biscuits with a chorizo and red wine chutney

by Selasi Gbormittah
Starters & nibbles

Makes 25-30 biscuits

Prep: 30-60 mins

Cook: 10-30 mins

Salmon with sparkling wine and chive butter sauce

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Pickled red cabbage

by Pam Corbin
Side dishes

Makes 2 x 500ml/18fl oz jars

Prep: >2 hrs

Cook: <10 mins

Turkish lamb chops with tahini dressing and pickled red onions

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: <10 mins

Venison steaks with red cabbage and potato pancakes

by Tom Kerridge
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Red mullet with tomato and anchovy dressing

by Nathan Outlaw
Main course

Serves 4

Prep: overnight

Cook: 10-30 mins

Caramelised red onion and goats’ cheese swirls

by James Morton
Starters & nibbles

Makes 12 canapés

Prep: 30-60 mins

Cook: 30-60 mins

Pan-fried red snapper with coriander Puy lentils

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Pan-fried gurnard with beans, ham and red pepper relish

by Nathan Outlaw
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Lamb cutlets with wrinkled potatoes, red and green salsa

by Nieves Barragán
Main course

Serves 4

Prep: overnight

Cook: 30-60 mins

Braised red cabbage with bacon

by Brian Turner
recipe

Serves 2

Prep: <30 mins

Cook: <10 mins

Pan-fried pork with sage, apricots and red cabbage coleslaw

by Ed Baines
Main course

Serves 4

Prep: 1-2 hrs

Cook: 10-30 mins

Pan-fried red mullet, baked pink fir potato, crab and saffron aioli

by Bryn Williams
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Grillade of monkfish tail with roasted red pepper sauce and olive oil mash

by Rick Stein
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Braised lamb, red lentil stew and parsley salad

by Glynn Purnell
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

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