Sometimes you just can't beat a steak, and chef Tom Tilbury sure knows how to make the perfect one. In this quick recipe, the chef uses tender skirt steak cut into juicy slices, paired with a fresh green sauce and rich malted onions for a touch of indulgence. Safe to say, this delicious recipe just changed steak night forever. This recipe is by Tom Tilbury

"The roast is a dish I’ve always gravitated to. Moving around the world throughout my career, it’s been the one meal I love to cook for friends." - Joseph Lidgerwood Recipe note: You’ll need a large flameproof roasting pan and a 2L baking dish. This recipe is by Joseph Lidgerwood.

"Roasts bring people together, turning a meal into a shared experience. The slow-cooked flavours and the tradition of carving make each occasion feel like a genuine celebration. For my family roasts, I usually turn to a perfectly roasted leg of lamb. I season the lamb with garlic and rosemary, then slow-cook it until it’s beautifully tender and flavoursome - simple, but truly delicious. It’s the kind of roast that makes any gathering feel special. My number-one rule for roasting meats is to let the meat come to room temperature before cooking; it ensures even cooking and a perfect roast. And don’t forget to rest it after it comes out of the oven – this lets the juices settle and keeps everything juicy and tender." – Matt Moran

"I just love the smell of roast chicken. It reminds me of Christmas at home in Paris. Normally in France, I would use truffle in the stuffing because it’s winter. For the Australian summer, I use salsa verde as a fresh but delicious sauce." - Guillaume Brahimi

“I like to tear the meat from the bones and fold it through sticky pan juices at the table. Grilled cos is a refreshing accompaniment for your pork, while still being warming and delicious as autumn evenings cool.” – Paulette Whitney

"Perfect for a traditional Good Friday meal (or any day of the week), this pie is pure comfort, with varied flavours and textures making each mouthful a delight. Feel free to vary the ingredients according to what’s available at the market or fishmonger." – Michael James

"We use all our wing tips, chicken bones and leftover chicken skin for our sauces. It adds depth of flavour and natural gelatine qualities. One day I was making a chicken stock, and it had reduced so far that all the skin was really soft. I tasted it – it was like the best roast chicken! So I grabbed a bag of leftover chicken skin from the freezer, added some onions and garlic and covered it in chicken stock. I simmered it up for an hour, blended it and tasted it. It was the best chicken gravy I have ever had!” - Melissa Palinkas This recipe is by Melissa Palinkas.

“Wagyu silverside can be a quarter of the price of a normal cut of wagyu; sometimes less,” says recipe creator Matt Moran. “It’s the perfect cut – you’ve got the beautiful flavour of the silverside, but you also have that wagyu marbling.” See recipe notes for Matt's zero-waste tips. You'll need to start this recipe a day ahead.

“I learnt this recipe at my first chef ’s job in London when I was working with Michelin-starred chef Tom Aikens. I cooked so many lamb shoulders, I started to hate them! But over the past few years, I’ve rediscovered the dish, and now I love cooking it. I want to bring people back to the table, to enjoy being together over a shared meal.” – Andy Hearnden. Recipe from Andy Cooks: The Cookbook (Oriana Press).

This easy lasagne has all the comfort food essentials – tasty savoury beef mince, creamy bechamel, pasta and lots of melted cheese. As a satisfying weeknight dinner, it ticks all the boxes. You can also freeze half for those nights when you don't want to cook.

“Usually, when I peel and clean prawns, I like to dip them in some heavily salted iced water, then quickly dry them off. This ensures they are well chilled, seasoned and clean.” – Alex Prichard

“I love making a side of these when friends come round for lunch. Variety wise, desiree, royal blue, Dutch cream, coliban and sebago all work well when it comes to roast spuds. If you don’t want to use animal fat, swap the tallow for an oil with a high smoke point, like peanut or canola.” – Andy Hearnden. Recipe from Andy Cooks: The Cookbook (Oriana Press).

If anyone knows how to master a roast, Matt Moran does. Here, the Australian chef provides an easy pork belly recipe with a spiced pear sauce to add an aromatic side to this centrepiece dish. "Roasted pork belly is a classic," Moran says. "In this recipe, I'm using the original salt recipe from Aria back in the 2000s – the star anise and cinnamon flavours add a slightly different flavour profile. The secret is to always make a bit extra to have roast pork rolls for lunch the day after with apple slaw and mayo… Perfect!"

These delicious fish burgers are set to be your new favourite weekend lunch. Flaky pieces of barramundi are battered in a vibrant Moroccan seasoning before being roasted to crispy perfection, then placed in between two soft brioche buns and drizzled with a zingy lime and Kewpie mayonnaise dressing. Prepare for a burst of fresh flavour that will transform your view on burgers forever.

“My mum used to make excellent bacon and egg pies when I was a kid. They were her go-to picnic fare, and I’m still wildly impressed she went to such an effort. This is my take on those pies – part pie, part tart and all my favourite bits!” – Tilly Pamment