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Bourride of mussels and monkfish with saffron and fennel

by Ollie Dabbous
Main course

Bourride of pollock and mussels with garlic and thyme croûtons

by Jason Atherton
Main course

Bourride of red mullet, gurnard and fresh salted cod

by Rick & Jack Stein
Main course

Boxing Day kedgeree

by Nathan Outlaw
Main course

Boxty with crisp streaky bacon and maple syrup

by The Hairy Bikers
Brunch

Boxty with mackerel

by Donal Skehan
Main course

Braciole

by The Hairy Bikers
Main course

Braised artichokes

by Freddy Bird
Light meals & snacks

Braised aubergines with chilli chicken

by Matt Tebbutt
Main course

Braised barbecue beef short ribs

by Jason Atherton
Main course

Braised beef cheeks with beer and mash

by James Martin
Main course

Braised beef in red wine

by Antonio Carluccio and Gennaro Contaldo
Main course

Braised beef short ribs with horseradish mash

by Kevin Dundon
Main course

Braised beef with cauliflower and potato mash

by Mary Berry
Main course

Braised beef with Comté macaroni

by Matt Tebbutt
Main course

Braised cabbage in a warming broth with hake and steamed rice

by Marcus Wareing
Main course

Braised cabbage with potatoes

by Phil Vickery
recipe

Braised carrots with a hazelnut crumb

by Brin Pirathapan
Side dishes

Braised chicken wings and seared scallops with hazelnuts

by Bryn Williams
Main course

Braised chicken with orzo

by Matt Tebbutt
Main course

Braised egg dumplings in chilli broth

by Jeremy Pang
Main course

Braised feather blade beef

by The Hairy Bikers
Main course

Braised fennel with butter and parmesan

by Simon Hopkinson
Side dishes

Braised fillet of brill with ceps and chestnuts

by Rick Stein
Main course
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