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Pigeon breast with red wine gravy, roast leeks and wild mushrooms

by Oliver Rowe
Main course

Pigeon breast with watercress purée and girolles

by Matt Tebbutt
Main course

Pigs in blankets

by James Martin
Side dishes

Pigs in blankets cassoulet

by Mary Berry
Main course

Pikelets

by Annie Rigg
Brunch

Pil pil prawns

by Annie Rigg
Main course

Pilaf with buttermilk chicken and pomegranate

by Rick Stein
Main course

Pilau rice

by The Hairy Bikers
Side dishes

Pillow soft vanilla cupcakes

by Lily Vanilli
Cakes and baking

Pimm’s

by Jack Wakelin
Drinks and cocktails

Piña colada

by Jack Wakelin
Drinks and cocktails

Piñata cake

by Katie Mahady
Cakes and baking

Pineapple and cherry upside-down cake

by Alvin Magallanes
Cakes and baking

Pineapple and chilli marinated lamb ribs

by Nadiya Hussain
Main course

Pineapple barbecued chicken with salsa and barbecue sauce

by Sam Evans and Shauna Guinn
Main course

Pineapple chicken with guo bao rice

by Ching-He Huang
Main course

Pineapple fried rice and ikan bakar kecap

by Julie Lin
Main course

Pineapple frozen margarita

by Carmen O'Neal
Drinks and cocktails

Pineapple pork

by Ken Hom
Main course

Pineapple rice

by Ken Hom
Main course

Pineapple rum glazed hot wings, rainbow slaw and chilli salt watermelon

by Shivi Ramoutar
Main course

Pineapple tarte tatin with coconut and caramel sauce

by James Martin
Desserts

Pineapple tarte tatin with coconut rum ice cream

by Matt Tebbutt
Desserts

Pineapple upside-down cake

by James Martin
Desserts
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