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Braised fillet of brill with ceps and chestnuts

by Rick Stein
Main course

Braised goat hotpot with salad

by Anna Haugh
Main course

Braised halibut with maltaise sauce and asparagus

by Michel Roux Jr.
Main course

Braised halibut with scallops and roasted potatoes

by Matt Tebbutt
Main course

Braised ham hock with chilli relish and asparagus salad

by Matt Tebbutt
Main course

Braised lamb neck with coriander relish

by Matt Tebbutt
Main course

Braised lamb neck with pea and lettuce ragoût

by Tom Kitchin
Main course

Braised lamb shank with bay and borlotti beans

by Tom Kerridge
Main course

Braised lamb shanks with colcannon mash

by Donal Skehan
Main course

Braised lamb shanks with dauphinoise potatoes

by Glynn Purnell
Main course

Braised lamb shanks with flageolet beans

by James Martin
Main course

Braised lamb shanks with pearl barley and root vegetables

by Paul Rankin
Main course

Braised lamb shanks with roasted sweet potatoes and spiced crisps

by Michel Roux Jr.
Main course

Braised lamb with salt baked potatoes and cottage cheese dressing

by Matt Tebbutt
Main course

Braised lamb with sweet potatoes and haricot beans

by Mary Berry
Main course

Braised lentils

by Nigel Slater
recipe

Braised oxtail

by José Pizarro
Main course

Braised pig cheeks with mashed potato and Bramley apple sauce

by James Martin
Main course

Braised pork belly with soy and black vinegar

by Rick Stein
Main course

Braised pork cheek, onion soup, wild garlic and soda bread

by Tom Booton
Main course

Braised rabbit with fennel and pastis and chickpea purée

by Michel Roux Jr.
Main course

Braised red cabbage

by The BBC Food team
Side dishes

Braised red cabbage with apples

by Mike Robinson
Side dishes

Braised red cabbage with bacon

by Brian Turner
recipe
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