Main courses

The main course is the heart of the dinner. Here are dishes with meat, fish, poultry and vegetables for both a weeknight dinner and a big celebration, complete with sides and sauce. Every recipe has timings, servings you can scale and nutrition per serving.

Blackcurrant-Glazed Ribs with Potato Gratin

For the main course, we take a small step away from the true Christmas classics while keeping firmly within the flavours of the festive season. Blackcurrant-glazed ribs paired with warmly spiced Christmas red cabbage make this one of the highlights of the menu.

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Porter-Braised Red Deer

If the elk is the king of the forest, the red deer is its prince. With its mild but very tasty game flavour, it is a real treat to serve, and perfect for an autumn Sunday dinner. You can also use another meat such as elk, and even beef works very well thanks to the rich, full-flavoured sauce.

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Beef Wellington

When enjoying this classic English dish, a tweed jacket is the recommended attire. It sets just the right mood.

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Double-Breaded Plaice

Plaice is a wonderful eating fish. Breading it twice gives it a crisp exterior while the fish itself cooks gently, protected by the coating. The double breading makes a thicker, luxuriously crunchy crust with a lovely buttery flavour.

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Ostrich Tournedos

Ostrich is an exciting meat that isn't too hard to find in well-stocked shops. It is dark red like beef, but very lean and at the same time very tender.

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