The GBC Kitchen brings you inspiration in the form of new, tried-and-tested recipes every fortnight. We love to take a classic dish and elevate it with a cheffy twist! Your ten favourite dishes of the year (so far!) really showcase our diverse range of fun - and always reliable - recipes.

The centrepiece of our iconic 2025 Easter menu with shopping list and time plan, this leg of lamb is slow-roasted for four hours until very tender. Its flavours are warm, earthy, and aromatic, with ras el hanout and sweet apricot in the glaze. It's really no wonder that this was one of your favourites, and we'd recommend adding this recipe to your binder for next spring, if you're a GBC club member!

These easy potato cakes are made with soft, silky leeks and a crème fraîche and mustard sauce. A great way to use up leftover mashed potatoes, this twist on a classic brunch menu item proved very popular indeed!

This hearty chilli was part of our Bean Month series back in April. It's packed with spring vegetables, and cooked low and slow, with real depth of flavour from the dark beer and refreshing pops of acidity from the pickled pink onions.

This comforting recipe was a hit on social media as well as on our site. Why? Well, just check out that cheese pull! Our sourdough flatbreads are easier to make than you might expect, and so full of herby, garlickly flavour that they're quite addictive.

When barbecue season arrived, you adored this easy shawarma recipe. It's made by stacking marinated spiced chicken thighs on the spit and cooking them slowly over coals. The chicken is glazed with a chipotle and apricot glaze towards the end of cooking for a shiny, sticky finish.

Another Barbecue Month favourite was this recipe for Peruvian-style grilled chicken with aji verde. Peruvian flavours are often aromatic, herby and warming. We were not surprised to see this one getting five-star ratings across the board!

All the way back in January, this gnocchi-topped pie was on everyone's saved recipe list. A classic, creamy pie filling is one of the most comforting things you can eat on a cold and rainy day. We substituted traditional mashed potato for a quilt of crispy homemade garlic and herb gnocchi, and you loved it!

Another brunch dish that proved very popular was our sweetcorn pancakes with smoky chorizo salsa and fried eggs. These soft, fluffy pancakes are a real winner, and these savoury toppings complement them perfectly.

Sometimes you don't want to mess with a classic, and in a traditional Cornish pasty, the is added uncooked along with the other ingredients. Here we slow-cooked our beef skirt in ale before we crimped it into the dough, which could have been controversial. But you loved it! We serve this pasty with bright and acidic pickled red cabbage and horseradish cream. If you haven't already, this is one to add to your binder if you're signed up to our membership.

Cast your mind back to February 2025, when it was Bread Month, and we taught you how to make a sourdough starter. We received rave reviews for our comprehensive guide, but our most popular recipe stemming from it was this cheddar and chilli crisp sourdough loaf. It makes for an amazing sandwich, but it's heavenly when sliced thickly and spread with salted butter.

What a great first half of 2025! Thank you for cooking along with us. For more Kitchen Twists, why not take a look at our very popular cookbook.