Inspirational recipes

This collection showcases a number of spectacularly unique recipes that are inspiring to anyone looking to raise the bar of their cookery skills, surprise dinner guests, or for those who simply want to try something new and unexpected.

If you are in search of a showstopping recipe, or are seeking some dishes to spur your creativity in the kitchen, have a look at Luke Holder's beef cheek and fillet with Dorset snails, Nuno Mendes' langoustine with smoked enokis and lardo, or Chris Horridge's monkfish wrapped in Parma ham.

For ingenious desserts, try your hand at Simon Rogan's hot fig mousse or Marcus Wareing's Turkish delight cheesecake for a sweet finish to an expressive meal.

Achari pheasant, spiced aubergine, caviar and poppy seed-pheasant cake Vineet Bhatia

Course:	Main
Complexity:	Medium
Cooking Time:	9 hours
Serves:	4

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Beef cheek and fillet, Dorset snails and parsnip Luke Holder

Course:	Main
Complexity:	Easy
Cooking Time:	5 hours 30 minutes
Serves:	6

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Bloody Mary foam with salsa Daniel Clifford

Course:	Canapé
Complexity:	Easy
Cooking Time:	30 minutes plus 1 hour chilling time
Serves:	10

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Breast of partridge with shiitake mushroom, baby artichoke, haricot vert and truffle Robert Thompson

Course:	Starter
Complexity:	Easy
Cooking Time:	50 minutes plus cooling and reheating
Serves:	2

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Camp fire and marshmallows Simon Hulstone

Course:	Dessert
Complexity:	Medium
Cooking Time:	4 hours
Serves:	4

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Confited foie gras, bramley apple compote and walnut crunch Adam Simmonds

Course:	Starter
Complexity:	Easy
Cooking Time:	4 hours plus 9 hours marinating foie gras and 2 days maturing
Serves:	4

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Dark cherry soufflé with clotted cream ice cream and dark chocolate sauce Matthew Tomkinson

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 30 minutes plus cooling and freezing
Serves:	4

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Gladiola petals and spicy violet pearls Pascal Aussignac

Course:	Canapé
Complexity:	Easy
Cooking Time:	5 minutes
Serves:	4

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Goat's curd parfait, blueberries and purple basil Luke Holder

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour plus 3 hours freezing time
Serves:	8

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Duck carpaccio with romanesco, cauliflower, fennel and hazelnuts Pascal Aussignac

Course:	Starter
Complexity:	Easy
Cooking Time:	35 minutes
Serves:	4

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Honey roasted breast of Creedy Carver duck with smoked belly pork, caramelised endive and ceps Matthew Tomkinson

Course:	Main
Complexity:	Easy
Cooking Time:	3 hours
Serves:	4

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Hot fig mousse Simon Rogan

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	4

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Icelandic cod, avocado and chorizo Agnar Sverrisson

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour
Serves:	6

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Langoustine with smoked enokis and lardo Nuno Mendes

Course:	Canapé
Complexity:	Medium
Cooking Time:	45 minutes
Serves:	4

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Langoustines with pearl barley and a pig’s head beignet Phil Carnegie

Course:	Starter
Complexity:	Easy
Cooking Time:	2 hours plus 12 hours confit time
Serves:	4

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Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts Martin Wishart

Course:	Main
Complexity:	Medium
Cooking Time:	3 hours 30 minutes
Serves:	4

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Monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles Chris Horridge

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	4

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Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté Robert Thompson

Course:	Main
Complexity:	Medium
Cooking Time:	2 hours 10 minutes
Serves:	4

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Pigeon, coffee-cured foie gras, Isle of Wight cherries and spiced bread Luke Holder

Course:	Main
Complexity:	Medium
Cooking Time:	2 hours plus curating and marinating
Serves:	4

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Pressing of lightly smoked eel with foie gras, pork belly and Granny Smith apple Robert Thompson

Course:	Starter
Complexity:	Medium
Cooking Time:	2 hours 10 minutes + 8-9hrs slow cooking, chilling, dressing & remoulade
Serves:	4

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Roast grouse with blackberries and port wine jus William Drabble

Course:	Main
Complexity:	Medium
Cooking Time:	2 hours 30 minutes
Serves:	4

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Pan-roast cod with confit Jersey Royals, pancetta, samphire and lemon Graham Campbell

Course:	Main
Complexity:	Easy
Cooking Time:	2 hours 30 minutes
Serves:	5

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Roasted chicken oyster, smoked cod roe, hay baked celeriac and egg yolks Adam Simmonds

Course:	Starter
Complexity:	Easy
Cooking Time:	3 hours 20 minutes, plus cooling
Serves:	4

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Rose and almond tansy pudding with butternut squash ice cream Simon Hulstone

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 45 minutes plus cooling time
Serves:	4

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Sea bass carpaccio with chilli, oregano and olive oil Robert Thompson

Course:	Starter
Complexity:	Easy
Cooking Time:	20 minutes
Serves:	4

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Preparation of hare with baby leeks and quince Gary Jones

Course:	Main
Complexity:	Challenging
Cooking Time:	2 hours 30 minutes
Serves:	4

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Seared red mullet with farfalle, courgette and cucumber, diced tomato, light lobster cappuccino Morgan Meunier

Course:	Main
Complexity:	Challenging
Cooking Time:	2 hours 40 minutes
Serves:	8

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Skate wings poached in miso and ginger with chilli and coriander Geoffrey Smeddle

Course:	Main
Complexity:	Easy
Cooking Time:	20 minutes
Serves:	4

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Slow cooked island pork belly with local lobster and cep cannelloni Robert Thompson

Course:	Main
Complexity:	Challenging
Cooking Time:	2 hours plus 2-3 days brining, 1 day pressing
Serves:	4

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Spice seared foie gras, wild mushroom naan and fennel-mango chutney salad Vineet Bhatia

Course:	Starter
Complexity:	Easy
Cooking Time:	1 hour plus resting
Serves:	4

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Trio of apple desserts Mark Dodson

Course:	Dessert
Complexity:	Medium
Cooking Time:	2 hours 30 minutes
Serves:	4

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Turkish delight cheesecake Marcus Wareing

Course:	Dessert
Complexity:	Easy
Cooking Time:	2 hours plus 30 minutes setting time
Serves:	8

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Veal sweetbreads, parsnip air and curry oil Chris Horridge

Course:	Main
Complexity:	Challenging
Cooking Time:	3 hours
Serves:	4

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Soy and butter poached halibut with pickled apple and smoked eel Simon Hulstone

Course:	Main
Complexity:	Medium
Cooking Time:	3 hours
Serves:	4

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Warm salad of Alresford wood pigeon with caramelised walnuts and beetroot compote Matthew Tomkinson

Course:	Main
Complexity:	Easy
Cooking Time:	4 hours 50 minutes plus chilling
Serves:	4

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Sweet pea and toffee soup with hog’s pudding fritter Simon Hulstone

Course:	Main
Complexity:	Challenging
Cooking Time:	3 hours
Serves:	4

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