Main course: Bigham’s bestselling fish pie combines delicate cod, salmon and haddock in a creamy parsley sauce, with mashed potato and a crunchy cheddar and breadcrumb topping.
Side dish: Best served with garden peas, lightly pan-fried with onions, fresh mint and butter.
To drink: A dry, Italian white wine like a soave, or a sparkling white wine or champagne if it’s a special occasion.
Main course: Our indulgent lasagne is made with the high-quality slow-cooked beef and pork ragù, layered with egg pasta and topped with a creamy béchamel sauce.
Side dish: This is best served with a peppery rocket and parmesan salad, topped with roasted red onions. Dress with a mix of lime juice, olive oil, crushed garlic and a good twist of salt and black pepper.
To drink: Go for a medium-bodied Italian red like a chianti or cabernet sauvignon.
Main course: This spicy and fragrant chicken tikka masala is made with tender marinated chicken in a fiery, creamy masala sauce and comes with pilau rice. A real crowd-pleaser.
Side dish: Serve with a fresh and zingy chutney. Chop an onion and tomatoes and mix with chillies and coriander. Sauté in a pan until soft and for a more complex taste, then add in urad dal, chopped curry leaves and ground mustard seeds.
To drink: Complex curry flavours pair nicely with crisp wines, like a chilled chardonnay.
Main course: This nostalgic cottage pie is made with tender minced British beef, slow-cooked with red wine and thyme and topped with creamy mashed potato, cheddar cheese, parmesan and breadcrumbs for a delectable crunchy top.
Side dish: Best served with glazed carrots and sugar snap peas. Simply add sugar, butter, honey and parsley after boiling your veggies, and toss in a pan until the butter melts.
To drink: A juicy rioja would be perfect or a traditional British ale.
Main course: Pork and beef meatballs, served with trulli pasta in a secret recipe tomato sauce and topped with mozzarella.
Side dish: A simple rocket salad with fresh buffalo tomatoes to complement the flavours of this dish. Drizzle with a little balsamic glaze and top with fresh basil leaves.
To drink: A full-bodied Bordeaux or a rich Italian red would be a good bet.
Main course: A firm favourite for pie fans, ours is made with tender steak, which is slow-cooked with ale and a shake of Worcestershire sauce, topped with a light, flaky puff pastry. The ramekins are great, they give the dishes a classy edge.
Side dish: Lightly sautéed green beans with garlic and shaved hazelnuts would be a tasty accompaniment. Perfect for dipping into the pie’s rich gravy.
To drink: A full-bodied red wine would be a fine choice, or a complementary ale would be delicious.
Main course: Our macaroni and cheese is cooked in a traditional, creamy cheese sauce and topped with crispy pancetta and ciabatta croutons.
Side dish: Best served with warm, buttery, herby ciabatta rubbed with chopped garlic – a posh garlic bread, essentially – or a tomato and mozzarella salad.
To drink: A chardonnay or riesling for white wine lovers, or a soft merlot for those who prefer red.
Main course: This Thai red chicken curry is made with coconut cream, edamame beans, lime leaves and lemongrass, and topped with tender chicken.
Side dish: Best served with homemade Thai spinach bites. Mix lime juice, ginger, sliced shallots, chilli, coriander and peanuts. Season with a dash of fish sauce and a sprinkle of sugar. Lay the spinach leaves on a platter and place a spoonful of the mix on each.
To drink: This dish calls for a good Languedoc white wine. When paired with the spicy and fragrant ingredients of this dish, you really notice the wine’s aromatics.
Main course: Our moussaka combines slow-cooked lamb ragù with tomato and mint, layered with potatoes, roasted aubergines and a creamy béchamel sauce.
Side dish: Serve with a salad of lettuce, cucumber, tomatoes and onion. Dress simply with olive oil, red wine vinegar and salt and pepper.
To drink: A glass of medium-bodied red wine, such as a merlot or chianti.
Main course: This spicy chilli con carne is made with the tender beef, slow cooked in a rich tomato sauce with kidney beans, black eyed beans and fresh chilli, served with Mexican rice.
Side dish: Easy nachos for dipping. Simply arrange tortilla chips on a baking tray, top with salsa, grated cheese, spring onions and chilli flakes. Put under a hot grill for around three minutes and serve with guacamole and sour cream. Great for families.
To drink: A cooling ale or beer – we recommend an American brown ale or a Belgian beer like Leffe.
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