Easy recipes

Easy

Easy recipes

Easy info

We all have those days when we get home too tired to make anything complicated, especially if it's the middle of the week when you're pushed for time and just need to get something on the table.

This easy recipe collection is full of fantastic dishes that are simple to pull together and taste great. Adam Gray's barbecued jerk turkey steaks are perfect for Summer months, while Geoffrey Smeddle's pappardelle with shaved asparagus, broad beans, marjoram and pea purée dish epitomises Spring. Colin McGurran's yoghurt and berry crunch recipe makes a speedy yet attractive dessert that can be knocked together in a matter of twenty minutes.

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3448 recipes

Chilled watercress soup with dressed Asian pear and garden peas

Chilled watercress soup with dressed Asian pear and garden peas

by Shaun Rankin

Elderflower sugar

Elderflower sugar

by The Kitchen with Great British Chefs

Blueberry tea and yoghurt panna cotta with thyme-macerated fruit

Blueberry tea and yoghurt panna cotta with thyme-macerated fruit

by Richard Bainbridge

Coconut rice pudding arancini with yoghurt sorbet and mango

Coconut and yoghurt rice pudding arancini with yoghurt sorbet and mango

by Michael Bremner

Lamb flatbreads with pickled cucumber and elderflower yoghurt

Lamb flatbreads with pickled cucumber and elderflower yoghurt

by Richard Bainbridge

Yoghurt cake with macerated strawberries and balsamic candied pistachios

Yoghurt cake with macerated strawberries and balsamic candied pistachios

by Michael Bremner

Braised Beef cheek with anchovy, pickled walnuts and mash

Braised beef cheek with anchovy, pickled walnuts and mash

by Adam Bennett

Cauliflower mince bolognese

Vegan cauliflower mince Bolognese

by Pete Dreyer

Quick-pickled sea bass escabeche

Quick-pickled sea bass escabeche

by Pollyanna Coupland

Kibbeh Nayee - beef fillet tartare

Kibbeh Nayee - beef fillet tartare

by Greg Malouf

Picota cherry pie

Deep-filled cherry pie with polenta pastry

by Louise Robinson

Squid Bolognese

Squid Bolognese

by Pierre Koffmann

Lemon and passion fruit tart

Lemon and passion fruit tart

by Steven Doherty

Halcyon sunrise

Halcyon sunrise

by Vivek Singh

Rocket, pecan and pomegranate salad

Rocket, pecan and pomegranate salad

by Anne Faber

Red velvet Easter cupcakes

Red velvet Easter cupcakes

by Anne Faber

Pumpkin seed and thyme oatcakes

Pumpkin seed and thyme oatcakes

by Marcus Wareing

Roast lamb with parsley and pine nut stuffing

Roast lamb with parsley and pine nut stuffing

by Bryan Webb

Pan-fried hake with red pepper relish

Pan-fried hake with red pepper relish

by Pascal Aussignac

Rabbit with apple, cider and tarragon

Rabbit casserole with apple, cider and tarragon

by Louise Robinson

Cannellini bean herb salad with caper and sultana dressing

Cannellini bean herb salad with caper and sultana dressing

by Louise Robinson

Parma ham and tenderstem rigatoni

Parma Ham and broccoli rigatoni

by Luke Holder

pruple aloo

by Atul Kochhar

Beehive fish and chips, mushy peas, tartare sauce

Beehive fish and chips, mushy peas, tartare sauce

by Dominic Chapman

Grilled pear and pickled walnuts with cheddar on toast

Grilled pear and pickled walnuts with cheddar on toast

by Nathan Outlaw

Pringás

by José Pizarro

Smoked chicken and butternut squash risotto

Smoked chicken and butternut squash risotto

by Mark Dodson

Glazed lemon tart with crème fraiche

Glazed lemon tart with crème fraiche

by Robert Thompson

Cheese straws

by Nathan Outlaw

Burrata, pea, grapefruit, caviar and leek salad

Burrata, pea, grapefruit, caviar and leek salad

by Marcus Wareing

Spiced pumpkin soup

Spiced pumpkin soup

by Monica Shaw

Beef Tenderloin Recipe

Pan-roasted rump of beef with butternut squash, girolles and Treviso

by Andy McLeish

Cod with herb crust with parsnip puree

Herb-crusted cod with parsnip purée

by Galton Blackiston

Chicken bhuna recipe

by Peter Joseph

Smoked mackerel pâté with cranberry, lime and ginger on Melba toasts

Smoked mackerel pâté with cranberry, lime and ginger on Melba toasts

by Food Urchin

Spiced pecan butter

Spiced pecan butter

by The Kitchen with Great British Chefs

Roast poussin with bulgur wheat and preserved lemon stuffing

Roast poussin with bulgur wheat and preserved lemon stuffing

by Helen Graves

Ice wine martini

Ice wine martini

by Katie Ingram

Armagnac ganache truffles

Armagnac ganache truffles

by Martin Wishart

Sweet potato and chicken curry

Sweet potato and chicken curry

by Andy Waters

Turkey bubble and squeak

Turkey bubble and squeak

by Graham Campbell

Tali Macchi

Sea bass with tali macchi sauce

by Alfred Prasad

Vegan pancakes

by Ella Timney

Squid stuffed with breadcrumbs, dried fruits, pine nuts, capers and fennel

Squid stuffed with breadcrumbs, dried fruits, pine nuts, capers and fennel

by Ben Tish

Brown-butter pumpkin with goat cheese and sage

Brown-butter pumpkin with goat's cheese and sage

by James Ramsden

Ginger madeleines

Ginger madeleines

by Shaun Rankin

Tandoori roti recipe

by Peter Joseph

Passion fruit ganache

Passion fruit ganache

by Adam Simmonds

Stuffed picnic loaf

Stuffed picnic loaf

by Jacqueline Meldrum

Sesame prawn toast

Sesame prawn toast

by Victoria Glass

Kentucky baked beans

Kansas City baked beans

by The Kitchen with Great British Chefs

Chilled pea velouté with fennel sorbet and poached apricots

Chilled pea velouté with fennel sorbet and poached apricots

by Graham Campbell

Barbecue T-bone steak with devilled butter and oxtail macaroni cheese

Barbecue T-bone steak with devilled butter and oxtail macaroni cheese

by Adam Byatt

Herbed seafood biryani

Herbed seafood biryani

by Alfred Prasad

Roasted fennel, preserved lemon and sardine salad

Roasted fennel, preserved lemon and sardine salad

by Georgina Fuggle

Rosehip syrup recipe

by Geoffrey Smeddle

Black treacle and Meantime Chocolate Porter pudding with porter custard

Black treacle and chocolate porter pudding with porter custard

by Adam Gray

Damson ketchup

by The Kitchen with Great British Chefs

Chargrilled Romanesco Salad Recipe

Chargrilled romanesco salad

by Monica Shaw

Popcorn chicken recipes

Popcorn chicken

by Shaun Hill

Pancakes with roast ham and maple syrup

Pancakes with roast ham and maple syrup

by Adam Gray

Ham hock cooked in Meantime Pilsner with honey and ginger

Ham hock cooked in pilsner with honey and ginger

by William Drabble

Sous vide Sicilian lemon and mint lamb shanks

Sous vide lamb shanks with Sicilian lemon and mint

by Rosana McPhee

Chinese vegetable spring rolls

Chinese vegetable spring rolls

by Karen Burns-Booth

Crispy duck spring rolls with barbecue sauce

Crispy duck spring rolls with barbecue sauce

by Andy Waters

Simnel Cake Recipe

by Sally Abé

Green romesco sauce with charred peaches and asparagus

Green romesco sauce with barbecued nectarines and asparagus

by The Kitchen with Great British Chefs

Elderberry capers

Elderberry capers

by The Kitchen with Great British Chefs

Sausage and baked bean casserole

Sausage and baked bean casserole

by Alyn Williams

Cannellini bean dip

Cannellini bean dip

by Urvashi Roe

Panelle, grilled Romano peppers, avocado and egg

Panelle with grilled Romano peppers, avocado and egg

by Genevieve Taylor

Wagyu sukiyaki

Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

by Hideki Hiwatashi

Balsamic tomato and pesto canapés

Balsamic tomato and pesto canapés

by Jacqueline Meldrum

Turkey meatballs with pepper sauce

Turkey meatballs with pepper sauce

by Andy Waters

Sri Lankan fish cutlets

Sri Lankan fish cutlets

by Kolamba, Soho

Pickled ewes milk cheese and watermelon salad

Pickled ewes milk cheese and watermelon salad

by Josh Eggleton

Tilapia and mint chutney rolls in a gram flour batter

Tilapia and mint chutney rolls in a gram flour batter

by Alfred Prasad

Damson crumble with hazlenut and khorasan topping

Damson crumble with hazelnut and khorasan topping

by The Kitchen with Great British Chefs

Carrot cake shortbread biscuits

Carrot cake shortbread biscuits

by Izy Hossack

Crispy plaice, pickled cucumber and brown shrimp crispbread

Crispy plaice, pickled cucumber and brown shrimp crispbread

by Valentine Warner

Blackberry coulis

Blackberry coulis

by The Kitchen with Great British Chefs

Runner bean and tomato stew

Runner bean, coco blanc bean and tomato stew

by Anna Tobias

Georgian-style grilled pork with cherry and dill sauce

Georgian-style grilled pork with cherry and dill sauce

by Helen Graves

Hot smoked eel with bacon and apple

Hot smoked eel with bacon and apple

by Adam Gray

Stewed cucumbers and brown shrimp

Stewed cucumbers and brown shrimp

by Anna Tobias

Ajwaini Macchi

Ajwaini Macchi (Monkfish kebabs)

by Peter Joseph

Duck legs with silky rich Veracruzan tomato sauce

Duck legs with silky rich Veracruzan tomato sauce

by Thomasina Miers

Cream scones with Pimm's strawberry jam

Cream scones with Pimm's strawberry jam

by Karen Burns-Booth

Kumquat panettone with orange blossom panna cotta and confit kumquats

Kumquat panettone with orange blossom panna cotta and confit kumquats

by Graham Campbell

Vegan chocolate and prune brownies

Vegan chocolate and prune brownies

by Jacqueline Meldrum

Onglet steak, pickled walnuts and horseradish

Onglet steak, pickled walnuts and horseradish

by Jeremy Lee

Prunes and Gorgonzola wrapped in pancetta

Prunes and Gorgonzola wrapped in pancetta

by Bruno Loubet

Panforte

by Louise Robinson

Crispy chicken canapés

Crispy chicken canapés

by Marcus Wareing

Low-calorie turkey curry

Low-calorie turkey curry

by Karen Burns-Booth

Sabich

Sabich on sourdough with green zhoug and eggs slow-cooked in coffee (huevos haminados)

by Richard Turner

Beef casserole and celeriac mash

Beef casserole with celeriac mash

by Sally Abé

Skate wings poached in miso and ginger with chilli and coriander

Skate wings poached in miso and ginger with chilli and coriander

by Geoffrey Smeddle

Roast picanha with spiced quince

Roast picanha with spiced quince

by Helen Graves

Turkey, Stilton, chicory and walnut salad

Turkey, Stilton, chicory and walnut salad

by Dominic Chapman

Chorizo flatbreads with pink pickled onions and feta yoghurt

Chorizo flatbreads with pink pickled onions and feta yoghurt

by Helen Graves

Chocolate and Vanilla Marble cake

Chocolate and vanilla marble cake

by Sally Abé

Cranberry-glazed roast turkey breast with wild rice stuffing

Cranberry-glazed roast turkey breast with wild rice stuffing

by Karen Burns-Booth

Elderflower Prosecco cocktail

Elderflower Prosecco cocktail

by Monica Shaw

Amadeus

by Bruno Loubet

Fjord trout, mussels, ginger and lemongrass gratin

Fjord Trout, mussels, ginger and lemongrass broth

by Daniel Galmiche

Spring Crab and lemon Penne Rigate

Crab and lemon pennette rigate

by Rosana McPhee

Leafy celery, Devon Blue, roasted squash and pickled walnuts

Leafy celery, Devon Blue, roasted squash and pickled walnut salad

by Joe Fox

Pea purée

by Will Holland

Pot-roast spiced shoulder of lamb with chorizo and pearl barley

Pot-roast spiced shoulder of lamb with chorizo and pearl barley

by Geoffrey Smeddle

Roasted Jerusalem artichoke in Teramiso and Ginger Syrup

Roasted Jerusalem artichoke in teramiso and ginger syrup

by Shuko Oda

Gluten and sugar-free chocolate supreme cake

Gluten and sugar-free chocolate supreme cake

by Tess Ward

Camembert, fig and onion tart

Goat's cheese, fig and onion tart

by Marcello Tully

Hanger steak with baked bone marrow

Hanger steak with baked bone marrow

by Mark Hix

Pressed caesar chicken thighs with charred baby gem and pickled shallots

Pressed caesar chicken thighs with charred baby gem and pickled shallots

by The Kitchen with Great British Chefs

Brussels sprouts and sprout tops, miso butter, crispy shallots

Sous vide brussels sprouts and sprout tops with miso butter and cashews

by Chantelle Nicholson

Popping chocolate orange bites

Popping chocolate Rice Krispie cakes

by Josh Eggleton

Fruits of the forest muffins

Fruits of the forest muffins

by Andy McLeish

Red cooked beef noodles

Chinese red-cooked beef with noodles

by Shu Han Lee

Blueberry souffles with maple drizzle

Blueberry soufflé with maple drizzle

by Karen Burns-Booth

Pan-fried halibut with smoked bacon and girolles

Pan-fried halibut with smoked bacon and girolles

by Adam Gray

Plum tart and vanilla ice cream

Plum tart with vanilla ice cream

by Dominic Chapman

Dark chocolate and hazelnut tart with raspberry, pink peppercorn and crushed meringue ice cream

Dark chocolate and hazelnut tart with raspberry, pink peppercorn and crushed meringue ice cream

by Elly McCausland

Free-range turkey BLT

Free-range turkey BLT

by Matthew Tomkinson

Pimms and strawberry pavlovas

Pimms and strawberry Pavlovas

by Helen Jessup

Bacon and egg pies

Bacon and egg pies

by Marcus Wareing

Ultimate Christmas leftovers sandwich

Ultimate Christmas leftovers sandwich

by The Kitchen with Great British Chefs

Beetroot and espresso brownie with beetroot meringues, salted caramel, white chocolate and kirsch ice cream

Beetroot and espresso brownie with beetroot meringues, salted caramel, white chocolate and kirsch ice cream

by Georgina Fuggle

Chocolate and raspberry vinegar matchsticks

Chocolate and raspberry vinegar matchsticks

by Martin Wishart

Spiced whole roast cauliflower with couscous and raisins

Spiced whole roast cauliflower with couscous and raisins

by Bryn Williams

Fish curry

Easy fish curry

by Mark Hix

Yuzu jelly

by Nuno Mendes

Pork belly vindaloo

Pork belly vindaloo

by Alfred Prasad

Mini frittatas

by Marcello Tully

Orange crisps

by Shaun Rankin

Chicken and lentil salad

Chicken and lentil salad

by Food Urchin

Spelt and brown butter blondies

Spelt and brown butter blondies

by The Kitchen with Great British Chefs

Pan-roast sea bass fillet with Jersey scallops and peas

Pan-roast sea bass fillet with Jersey scallops and peas

by Mark Jordan

Egg cups with a spicy tomato salsa

Egg cups with a spicy tomato salsa

by Sally Abé

Lamb, potato and pearl barley stew

Lamb, potato and pearl barley stew

by William Drabble

Chocolate Simnel cake

Gluten-free chocolate Simnel cake

by Victoria Glass

Flourless lemon cake with strawberries

Flourless lemon cake with strawberries

by Adam Gray

Cereal bars

by Adam Gray

Maldon rock oysters with cucumber, verjus, grapefruit and dill

Maldon rock oysters with cucumber, verjus, grapefruit and dill

by Scott Goss

Pizza Fiorentina

Pizza Fiorentina

by Paul Ainsworth

Salad Shirazi

by Greg Malouf

Wild garlic velouté

Wild garlic velouté

by The Kitchen with Great British Chefs

Braised beef shin with gremolata

Braised whole beef shin with gremolata

by Pascal Aussignac

Stuffed chicken breast with roasted cauliflower and cheesy breadcrumbs

Stuffed chicken breast with roasted cauliflower and cheesy breadcrumbs

by Colin McGurran

Lacto-fermented chilli sauce

Lacto-fermented chilli sauce

by Helen Graves

Roasted radishes with whipped feta, brown butter leeks and poppy seeds

Roasted radishes with whipped feta, brown butter leeks and poppy seeds

by James Ramsden

Guacamole

by Matthew Tomkinson

Beef mince on dripping toast

Beef mince on dripping toast

by Fergus Henderson

Madras and apricot beef hotpot

Madras and apricot beef hotpot

by Karen Burns-Booth

Aromatic chicken handi

Aromatic chicken handi

by Sumayya Usmani

Crispy stuffed courgette flower with tomato fondue and basil sauce

Crispy stuffed courgette flower with tomato fondue and basil sauce

by Cornelius Gallagher

Rare roast beef, horseradish cream and wild garlic crispbread

Rare roast beef, horseradish cream and wild garlic crispbread

by Valentine Warner

Apple tarte Tatin

Apple tarte Tatin

by Marcus Wareing

Quince cheese

Quince membrillo (quince cheese)

by The Kitchen with Great British Chefs

Squid ink rice

Arròs negre – squid ink rice

by Angel Zapata Martin

Shortbread biscuits

Shortbread biscuits

by Matthew Tomkinson

Deconstructed three-chocolate brownies

Deconstructed three-chocolate brownies

by Great British Chefs

Caribbean chicken with corn fritters

Caribbean chicken with sweetcorn fritters

by Karen Burns-Booth

Spiced roast cauliflower with toasted sesame dressing and green chilli chutney

Spiced roast cauliflower with toasted sesame dressing and green chilli chutney

by Chantelle Nicholson

Cacio e pepe

by Rosana McPhee

Duck with peanut and tamarind flapjack

Duck with peanut and tamarind flapjack

by Frances Atkins

Adam’s detox tomato soup

Adam’s detox tomato soup

by Adam Gray

Garden focaccia

Garden focaccia

by Marcus Wareing

Pan-fried mackerel with fennel and pepper salad

Pan-fried mackerel with fennel and pepper salad

by Phil Fanning

Lemon and herb marinated salmon skewers

Lemon and herb marinated salmon skewers

by Marcello Tully

Brazilian beef with sweet potato wedges

Brazilian beef with sweet potato wedges

by Karen Burns-Booth

Turkey sausage meat pastry puffs

Organic turkey sausage meat pastry puffs

by Lisa Goodwin-Allen

Mushroom and Gruyère tart

Mushroom and Gruyère tart

by Becca Pusey

Seared black bream recipe

Seared black bream with roasted aubergine, tomato and potato crush and kachumber

by Vivek Singh

Pork shoulder with bubble and squeak

Pork shoulder with bubble and squeak

by Josh Eggleton

Pulled beef rolls in cola BBQ sauce

Pulled beef rolls in cola BBQ sauce

by Oliver Denton

Pork belly with cannellini beans and salsa verde

Pork belly with cannellini beans and salsa verde

by The Kitchen with Great British Chefs

Tomato and pesto tarts

Tomato and pesto tarts

by John Torode

Steamed clams with miso and rice wine

Steamed clams with miso and rice wine

by Shu Han Lee

Smoked haddock risotto with grain mustard sauce

Smoked haddock risotto with grain mustard sauce

by Mark Dodson

Aburi nigiri goshumori – seared nigiri sushi

Aburi nigiri goshumori – seared nigiri sushi

by Hideki Hiwatashi

Tahini-marinated chicken with tabbouleh and flatbreads

Tahini-marinated chicken with tabbouleh and flatbreads

by Louise Robinson

Gammon pakora

by Ollie Moore

Whole Roast Rabbit on a Stick

Conejo al palo – Peruvian roast rabbit on a stick

by Martin Morales

Root vegetable tarte Tatin

Root vegetable tarte Tatin

by Food Urchin

Sweetcorn fritters with slow roasted tomatoes and smashed avocado

Sweetcorn fritters with slow roasted tomatoes and smashed avocado

by Louise Robinson

Mash and leeks

by Shaun Hill

Scarborough woof and seaweed fritters with brown crab mayonnaise

Scarborough woof and seaweed fritters with brown crab mayonnaise

by James Mackenzie

Rye and beetroot brownie

Rye and beetroot brownies

by The Kitchen with Great British Chefs

Comté pommes duchesse

Comté pommes duchesse

by The Kitchen with Great British Chefs

Lamb rump with cherry and potato salad

Lamb rump with cherry and potato salad

by Peter Gordon

Plov – Russian beef pilaf

Plov – Uzbek lamb pilau

by Alissa Timoshkina

Smoked salmon and avocado sushi

Smoked salmon and avocado sushi

by Georgina Fuggle

Mango parfait with coconut sorbet

Mango parfait with coconut sorbet

by Mark Dodson

White asparagus with Grana Padano aioli

White asparagus with Grana Padano aioli

by Rosana McPhee

Salmon pastry

by Marcus Wareing

Roast plantain burrito

Roast plantain burrito with Mexican rice and mixed beans

by Food Urchin

Gingerbread pudding with toffee sauce

Vegan gingerbread sticky toffee pudding

by Aimee Ryan

Gratinee des halles

Gratinée des halles - French onion soup

by Martin Wishart

Lamb raan with peppercorn and nutmeg

Lamb raan with peppercorn and nutmeg

by Vivek Singh

Green tomato salad (Khayan Chin Thi Thoke)

Khayan chin thi thoke – Burmese green tomato salad

by MiMi Aye

Lime and chilli crab cakes

Lime and chilli crab cakes

by Graeme Taylor

Beef braised in red wine with Provençal vegetables

Beef braised in red wine with Provençal vegetables

by Geoffrey Smeddle

Fishghetti

by Nathan Outlaw

Easy vanilla cake

Easy vanilla cake

by Angela Field

Lattice apple pie

Lattice apple pie

by Karen Burns-Booth

Oriental coleslaw salad

Soy and sesame coleslaw salad

by Martin Wishart

Rolled and roasted cabbage leaves with chestnut and cranberry tabouleh

Vegan and gluten-free stuffed cabbage leaves with chestnuts, cranberries and rice

by Joey O'Hare

Spiced diver-caught Scottish scallops

Spiced diver-caught Scottish scallops

by Matthew Tomkinson

Tonka bean sour

Tonka bean sour

by Anna Hansen

Tomato, olive and thyme canapé

Tomato, olive tapenade and rosemary canapés

by The Kitchen with Great British Chefs

Roasted plum and almond financiers recipe

Roasted plum and almond financiers

by Elly McCausland

Salmon and haddock fish cakes with tomato mayo

Salmon and haddock fish cakes with tomato mayo

by Adam Gray

Mini teriyaki pork burgers

Mini teriyaki pork burgers

by Nisha Thomas

Scrambled tofu

by Monica Shaw

Roasted plum and cinnamon chutney

Roasted plum and cinnamon chutney

by Richard Davies

Fruit scraps vinegar

Fruit peel vinegar

by Victoria Glass

Blackberry, plum and polenta cake with whipped coconut yoghurt

Blackberry, plum and polenta cake with whipped coconut yoghurt

by Anna Jones

Poached cod with mussels, peas and parsley

Poached cod loin with mussels, peas and parsley

by Martin Wishart

Gascon mess recipe

by Pascal Aussignac

Chilli chocolate mousse

Chilli chocolate mousse

by Karen Burns-Booth

Mango sorbet with marinated paw paw

Mango sorbet with marinated paw paw

by Galton Blackiston

Chicken and mushroom pie

Chicken and mushroom pie

by Dominic Chapman

Pan-fried salmon with quick-pickled pea and shallot salad

Pan-fried salmon with quick-pickled pea and shallot salad

by Pollyanna Coupland

Blanquette de poulet aux champignons

Blanquette de poulet aux champignons

by Karen Burns-Booth

Veal cutlet with pumpkin, cabbage and sage

Veal cutlet with pumpkin, cabbage and sage

by Francesco Mazzei

Yoghurt and berry crunch

Yoghurt and berry crunch

by Colin McGurran

Marinated shoulder of lamb

Chilli-marinated roast lamb with mint jelly

by Dominic Chapman

Tart of confit Piccolo tomatoes with pesto and smoked salmon

Tart of confit Piccolo tomatoes with pesto and smoked salmon

by Richard Bainbridge

Scallops wrapped in prosciutto ham with butternut squash and watercress purée

Scallops wrapped in prosciutto ham with butternut squash and watercress purée

by Mark Dodson

Chocolate peanut popcorn and coconut custard

Chocolate peanut popcorn and coconut custard

by Paul Ainsworth

Lemon Pistachio and Pine Nut Tart

Lemon, pistachio and pine nut tart

by Tess Ward

Okonomiyaki - sweet potato and cabbage pancakes

Okonomiyaki – sweet potato and cabbage pancakes

by Kate Doran

Colcannon

by Chloë King

English asparagus with tahini verde and miso aioli

English asparagus with tahini verde and miso aioli

by Chantelle Nicholson

Pan-fried fjord trout with celeriac and pancetta galette

Pan-fried Fjord Trout with celeriac and pancetta galette

by Daniel Galmiche

Winter-spiced banana smoothie

Winter-spiced banana smoothie

by Andy McLeish

Pan-fried red mullet on courgette tagliatelle with scallops and purple basil pesto

Pan-fried red mullet on courgette tagliatelle with scallops and purple basil pesto

by Robert Thompson

Bengali style chicken rezala korma with cashew and poppy seeds

Bengali-style chicken rezala korma with cashew and poppy seeds

by Sumayya Usmani

Honey mustard glazed ham studded with cloves and parsley sauce

Honey mustard glazed ham studded with cloves and parsley sauce

by Josh Eggleton

Egg and anchovy vols-au-vent

Egg and anchovy vol-au-vent

by Helen Graves

Thai beef salad

Thai beef salad

by Andrew MacKenzie

Vol-au-vents of mussel, spinach and roquefort

Vol-au-vents of mussel, spinach and Roquefort

by Mark Dodson

Malaysian chicken satay

Malaysian chicken satay

by Mandy Yin

Juicy pork and apple

Pork chop with apple and mushroom sauce

by Matthew Tomkinson

Spiced apple crumble slice

Spiced apple crumble slice

by Marcus Wareing

Tomatokeftedes - Greek tomato fritters

Tomatokeftedes – Greek tomato fritters

by Rosana McPhee

Thai Larb Salad Recipe

Thai turkey larb salad

by Andy Waters

Grilled sweetcorn with chilli oil-infused butter

Grilled corn with chilli oil-infused butter

by Michael Bremner

Mushroom broth with mushroom, miso and udon noodles

Vegan mushroom miso soup with udon noodles

by The Kitchen with Great British Chefs

Saint Agur crème and blueberry roulade

Saint Agur crème and blueberry roulade

by Raymond Blanc (for Saint Agur)

Summer pudding

by Chris Mosler

Grilled rack of lamb with crushed Jersey Royals and anchovy butter

Grilled rack of lamb with crushed Jersey Royals and anchovy butter

by Dominic Chapman

Burrata salad with beetroot and radishes

Burrata salad with beetroot and radishes

by Xavier Boyer

Smoked haddock and shellfish chowder

Smoked haddock and shellfish chowder

by Louise Robinson

Herb bunch, sweet citrus, rum

Herb bunch, sweet citrus, rum

by Simon Rogan

Lavender and blackberry sorbet

Lavender and blackberry sorbet

by Pascal Aussignac

Duck breast with passion fruit sauce and crushed new potatoes

Duck breast with passion fruit sauce and crushed new potatoes

by Marcello Tully

Roasted broccoli with hazelnut, tomato sauce and tahini

Roasted broccoli with hazelnut, tomato sauce and tahini

by The Kitchen with Great British Chefs

Apple crumble kulfi

Apple crumble kulfi

by Will Bowlby

Simnel-spiced carrot cake

Simnel-spiced carrot cake

by Kate Doran

Love cake

Sri Lankan love cake

by Alfred Prasad

Pomegranate Pavlova

Pomegranate Pavlova

by Jeanne Horak-Druiff

Lamb and red pepper ragout

Lamb and red pepper ragout

by Geoffrey Smeddle

Macaroni ham and cheese

Macaroni ham and cheese

by Adam Gray

Spicy giant couscous with chorizo and spinach

Spicy giant couscous with chorizo and spinach

by Louise Robinson

Tomato soup with pesto and mozzarella toast

Tomato soup with pesto and mozzarella toast

by Louise Robinson

Roasted pineapple with sticky toffee pudding and ice cream

Roasted pineapple with sticky toffee pudding and ice cream

by Kuba Winkowski

Edamame salad recipe

Edamame salad with black rice and yuzu dressing

by Rachel Walker

Raspberry Bakewell tart

Mini raspberry and almond tartlets with custard

by Adam Gray

Mixed Berry and Custard Pies

Mixed berry and custard pies

by Sally Abé

Garlic oil noodles (Si chet khao swe)

Si chet khao swe – Burmese garlic oil noodles

by MiMi Aye

Coconut braised pork and egg – thịt khô trứng

Coconut braised pork and egg – thịt khô trứng

by Thuy Pham, The Little Viet Kitchen

Dukkah butter

Dukkah hazelnut butter

by The Kitchen with Great British Chefs

Biscotti with cranberries and pistachios

Biscotti with cranberries and pistachios

by Adam Byatt

Smoked salmon blinis

Smoked salmon blinis with caviar

by Steven Doherty

Crab salad with avocado cream

Crab salad with avocado cream

by Andy Waters

Beetroot, pickled turnip and goat curd salad

Beetroot, pickled turnip and goat's curd salad

by James Ramsden

Herb mayonnaise

Herb mayonnaise

by Bruno Loubet

Parsnip soup with collard greens

Parsnip soup with collard greens

by Skye Gyngell

Burnt garlic tarka dal

Burnt garlic tarka dal

by Will Bowlby

Mini pumpkin and ricotta tarts

Organic mini pumpkin and ricotta tarts with spiced honey

by Tom Aikens

Spanische Windtorte

Spanische Windtorte

by Karen Burns-Booth

Hatchet Herd Dexter beef with Jerusalem artichoke gratin

Hatchet Herd Dexter beef with Jerusalem artichoke gratin

by Matthew Tomkinson

Rice Krispie fish fingers with tangy mayo

Rice Krispie fish fingers with tangy mayo

by Marcello Tully

Pan-roasted cod with asparagus and pea risotto

Pan-roasted cod loin with pea and asparagus risotto

by Louise Robinson

Mackerel pâté

Smoked mackerel pâté with dill and cucumber quick pickle

by Pollyanna Coupland

Pappardelle with shaved asparagus, broad beans, marjoram and pea purée

Pappardelle with shaved asparagus, broad beans, marjoram and pea purée

by Geoffrey Smeddle

Rye sourdough starter

Rye sourdough starter

by Jane Mason

Gnocchi, squash and girolles

Gnocchi, squash and girolles

by Galvin brothers

Split pea and barley soup recipe

Split pea and barley soup

by Shaun Rankin

Christmas black pudding with sherry custard

Christmas black pudding with sherry custard

by James Cochran

Red butternut squash curry with mushrooms and spinach

Red butternut squash curry with mushrooms and spinach

by Peter Gordon

Baked soy salmon with enoki mushrooms, lemon soy vinaigrette and ginger jam

Baked soy salmon with enoki mushrooms, lemon soy vinaigrette and ginger jam

by Andy Waters

Cherry buns

by Helen Jessup

Strawberry cheesecake

Strawberry cheesecake

by The Kitchen with Great British Chefs

Fillet of pork with honey and sesame seeds, carrot and ginger sauce

Fillet of pork with honey and sesame seeds, carrot and ginger sauce

by Galton Blackiston

Bacon roly polies

Bacon roly polies

by Marcus Wareing

Sous vide turbot, summer mushroom salad, apricot dressing

Sous vide turbot, summer mushroom salad, apricot dressing

by Luke Holder

Pickled herring, potato and curried mayonnaise crispbread

Pickled herring, potato and curried mayonnaise crispbread

by Valentine Warner

Mushroom, eggs and bread crumbs

Girolles with herbs, fried breadcrumbs and eggs

by Dan Wilson

Roast belly of veal with porcini and Parmigiano Reggiano

Roast belly of veal with cep and Parmigiano Reggiano

by Nancy Anne Harbord

Coconut cream cake

Coconut cream cake

by Nisha Thomas

Sweetcorn millet, king oyster mushrooms and crispy cavolo nero

Sweetcorn millet, king oyster mushrooms and crispy cavolo nero

by The Kitchen with Great British Chefs

Jellied “Koldskaal” and green strawberries, liquorice ice cream and dill

Jellied “Koldskaal” and green strawberries, liquorice ice cream and dill

by Christoffer Hruskova

Cauliflower and Gruyere fritters with bacon

Cauliflower and Le Gruyère AOP fritters with bacon

by Louise Robinson

Le verger

by Marcus Eaves

Alaska king crab cakes

King crab cakes

by Andy Waters

Sausage and marmalade vol-au-vents

Sausage and marmalade vol-au-vents

by Colin McGurran

Wok-seared black pepper and oyster sauce venison

Wok-seared venison with black pepper and oyster sauce

by Jeremy Pang

Cheddar and leek tarts

Cheddar and leek tarts

by Victoria Glass

Easy crab bisque

Easy crab bisque

by Louise Robinson

Earl Grey and lemon mini loaf cakes

Earl Grey and lemon mini loaf cakes

by Urvashi Roe

Wild garlic butter

Wild garlic butter

by The Kitchen with Great British Chefs

Heirloom Tomato Bloodless Mary

Heirloom Tomato Bloodless Mary

by The Gorgeous Kitchen

Homemade marmite

Homemade Marmite

by Alex Bond

Mackerel escabeche

Mackerel escabeche

by Pascal Aussignac

Roasted scallop with whey butter and sea herbs

Roasted scallop with whey butter and sea herbs

by Tom Anglesea

Pan-fried halibut, compressed cucumber, crab and lemongrass consommé

Pan-fried halibut, compressed cucumber, crab and lemongrass consommé

by Kevin Mangeolles

Raspberry, almond, sherry and saffron trifle

Vegan raspberry, almond, sherry and saffron trifle

by Mildreds Vegan Cookbook

Pink lamingtons

Pink Lamingtons

by Claire Clark

Risotto Milanese with wild mushrooms

Risotto Milanese with wild mushrooms

by Galton Blackiston

Toasted barley ice cream

Toasted barley ice cream

by Christoffer Hruskova

Muhallebi with strawberry jelly

Muhallebi with strawberry jelly

by Selin Kiazim

Spring vegetable pie

Spring vegetable pie

by Food Urchin

Viennese whirls

Viennese whirls

by Karen Burns-Booth

Turmeric margarita

Turmeric margarita

by Anna Hansen

Gluten-free chocolate cake recipe

Gluten-free chocolate fudge cake

by Victoria Glass

Chorizo, squid and potato fritters with saffron aioli

Chorizo, squid and potato fritters with saffron aioli

by Kuba Winkowski

Low-calorie chocolate fudge brownies recipe

Low-calorie chocolate fudge brownies

by Karen Burns-Booth

Crab cakes

by Martin Wishart

Beetroot bread

by Marcello Tully

Pumpkin macaroni cheese recipe

Roast pumpkin, blue cheese and sage baked macaroni

by Elly McCausland

Sous vide lamb ribs with spicy green miso dipping sauce

Sous vide lamb ribs with spicy green miso dipping sauce

by Food Urchin

Key lime pie

by Urvashi Roe

Jugged hare

by Rachel Walker

Espresso custard tart with sugared pistachios

Espresso custard tart with sugared pistachios

by Nathan Outlaw

Chicken, bacon and mushroom pie

Chicken, bacon and mushroom pie

by Victoria Glass

Asparagus and cucumber salad

Asparagus and cucumber salad

by Paul Ainsworth

Salsa roja

by Nud Dudhia (Breddos Tacos)

Mini mushroom tartlets

Mini mushroom tartlets

by Helen Graves

Fasolakia – Greek green beans

Fasolakia – Greek green beans

by The Kitchen with Great British Chefs

Roast partridge with cabbage, citrus, spiced sausage and bamboo

Roast partridge with cabbage, citrus, spiced sausage and bamboo

by Frances Atkins

Courgette, spelt and cumin fritters, courgette, parsley and cashew salad

Courgette, spelt and cumin fritters, courgette, parsley and cashew salad

by Chantelle Nicholson

Spiced prune and marmalade frangipane tart

Spiced prune and marmalade frangipane tart

by Graham Hornigold

Jollof rice with kelewele

Jollof rice with kelewele

by Lerato Umah-Shaylor

Saint Agur palmiers

Saint Agur palmiers

by Raymond Blanc (for Saint Agur)

Smoked bacon joint with black butter glaze and colcannon

Smoked bacon joint with black butter glaze and colcannon

by Chloë King

Cavolo nero with hazelnut pesto

Cavolo nero with hazelnut pesto

by Jun Tanaka

Gingerbread soufflé with Granny Smith apple sorbet

Gingerbread soufflé with Granny Smith apple sorbet

by Simon Haigh

Caramelised shallot and goat’s cheese galette

Caramelised shallot and goat’s cheese galette

by Sally Abé

Hummus with crudités

Hummus with crudités

by Shaun Rankin

Yoghurt-marinated grilled chicken skewers with jewelled bulgur wheat salad

Chicken kebab skewers with jewelled bulgur wheat salad

by The Kitchen with Great British Chefs

Roast chicken BLT crispbreads

Roast chicken BLT crispbreads

by Pollyanna Coupland

Sun-dried tomato bread

Sun-dried tomato bread

by Shaun Rankin

Mackerel tartare with dill, on toasted sourdough rounds

Mackerel tartare canapés with dill on toasted sourdough

by Food Urchin

Furikake panko fish finger bao

Furikake fish finger bao

by Jeremy Pang

Celeriac slaw

Celeriac, kohlrabi and apple coleslaw

by Ollie Moore

Mini carrot cakes

Mini carrot cakes

by Adam Gray

Grilled Norfolk sausages with crushed peas and onion marmalade

Grilled Norfolk sausages with crushed peas and onion marmalade

by Galton Blackiston

Elderberry kir royale

Elderberry Kir Royale

by The Kitchen with Great British Chefs

Steak tagliata with roasted Piccolo vine tomatoes

Steak tagliata with roasted Piccolo vine tomatoes

by Jeanne Horak-Druiff

Blackberry and lemon upside down cake

Blackberry and lemon upside-down cake

by The Kitchen with Great British Chefs

Crêpes Suzette

Crêpes Suzette

by Paul Heathcote

Mango sorbet

by Marcello Tully

Chocolate and Salted Caramel Cupcakes

Chocolate and salted caramel cupcakes

by Victoria Glass

Grilled rack of lamb with ratatouille

Grilled rack of lamb with ratatouille

by Pascal Aussignac

Baked cod with tomato sauce

Baked cod with tomato sauce

by Andy Waters

Scallop crudo with blood orange and pink radicchio

Scallop crudo with blood orange and pink radicchio

by Tom Anglesea

Chocolate orange mousse

Chocolate orange mousse

by Nathan Outlaw

Salmon with shellfish and leeks en papillote

Salmon with shellfish and leeks en papillote

by Andy Waters

Roasted figs with spiced bread

Roasted figs with spiced bread

by Martin Wishart

Barbecue celeriac burger

Barbecued celeriac burger

by The Kitchen with Great British Chefs

Mushroom soup with sherry and thyme

Mushroom soup with sherry and thyme

by The Kitchen with Great British Chefs

Zafrani Pulao recipe

by Alfred Prasad

Bacalao a la Riojana with crispy garlic

Bacalao a la Riojana with crispy garlic

by José Pizarro

Gluten-free coconut and cherry squares

Gluten-free coconut and cherry squares

by Victoria Glass

Grilled asparagus, soft cheese and mint frittata

Grilled asparagus, soft cheese and mint frittata

by Bruno Loubet

Grilled rib-eye with watercress purée

Grilled rib-eye with watercress purée

by Richard Corrigan

Pickled mushrooms

Pickled mushrooms

by Chloë King

Aubergine parmigiana

Aubergine parmigiana

by Ben Tish

Vegan moussaka and tzatziki

Vegan moussaka and tzatziki

by Bettina Campolucci Bordi

Traditional Eton mess

Traditional Eton mess

by Geoffrey Smeddle

One-pot chicken baked with preserved lemon, orzo and parsley

Chicken drumstick fillet, lemon and orzo one-pot

by The Kitchen with Great British Chefs

Lemon tart

by Ruth Rogers

Katsu sando

by Helen Graves

Raspberry gin

by The Kitchen with Great British Chefs

White chocolate and raspberry coconut ice

White chocolate and raspberry coconut ice

by Marcus Wareing

Rum baba with raspberries

Rum baba with raspberries

by Martin Wishart

Beetroot and apple with black garlic ketchup

Beetroot and apple with black garlic ketchup

by Tom Anglesea

Chicken chaap

by Asma Khan

Mille-feuille of peach and raspberry with a citrus cream

Mille-feuille of peach and raspberry with a citrus cream

by Sally Abé

Frosted no-bake brownies

Frosted raw vegan brownies

by Angela Field

Citrus cured salmon with avocado purée and caviar

Citrus-cured salmon with avocado purée and caviar

by Luke Tipping

Grilled duck with burnt soy and rhubarb ginger pickle

Grilled duck with burnt soy and rhubarb ginger pickle

by Shuko Oda

Lemon meringue pie with poached oranges and basil

Lemon meringue pie with poached oranges and basil

by Matthew Tomkinson

Gingerbread

by Martin Wishart

Simple milk chocolate fudge recipe

Milk chocolate fudge

by Nathan Outlaw

Lemon prosecco syllabub

Lemon and Prosecco syllabub

by Helen Jessup

Smoked haddock mousse

Smoked haddock mousse

by Karen Burns-Booth

Pea and wild garlic ketchup

Pea and wild garlic ketchup

by Pollyanna Coupland

White chocolate Mascarpone cream with Godiva chocolate sauce

White chocolate mascarpone cream

by Ren Behan

Langoustine moqueca

Langoustine moqueca

by Marcello Tully

Wild garlic, potato & black onion seed soup with marinated feta

Wild garlic, new potato and black onion seed soup with marinated feta

by Anna Hansen

Poached duck egg with English asparagus, cured ham and grain mustard dressing

Poached duck egg with English asparagus, cured ham and grain mustard dressing

by Matthew Tomkinson

Loin of Welsh Lamb with tapenade and spiced aubergine

Loin of lamb with tapenade and spiced aubergine

by Bryan Webb

Sloe gin

by The Kitchen with Great British Chefs

Celeriac croquette with damson ketchup

Celeriac croquettes

by The Kitchen with Great British Chefs

Karwari seafood tikki

Karwari seafood tikki

by Dayashankar Sharma

Smoked eel sandwich with onion pickle

Smoked eel sandwich with onion pickle

by Jeremy Lee

Tortiglioni with chicken and lemon sauce

Tortiglioni with chicken and lemon sauce

by Galton Blackiston

Jamaican Rundown with cassava dumplings

Jamaican Rundown with cassava dumplings

by Keshia Sakarah

Poached hake with honey and soy vinaigrette and quick-pickled mushrooms

Poached hake with honey and soy vinaigrette and quick-pickled mushrooms

by Michael Caines

Oxtail with boudin blanc and creamed cabbage

Oxtail with boudin blanc and creamed cabbage

by Stephen Crane

Cacao nib and chia seed flapjack cookies

Cacao nib and chia seed flapjack cookies

by Urvashi Roe

Rhubarb and custard panna cotta

Rhubarb and custard panna cotta

by Victoria Glass

Hot ganache with dipping treats

Hot ganache with dipping treats

by Paul A Young

Crustless Quorn and vegetable quiche

Crustless Quorn and vegetable quiche

by Rosana McPhee

Chickpeas, mango and edamame ‘sundal’

Chickpeas, mango and edamame ‘sundal’

by Alfred Prasad

Venison loin with celeriac remoulade, pomme Maxine and juniper jus

Venison loin with celeriac remoulade, pomme Maxine and juniper jus

by Graham Campbell

Smoked gammon baked in bran with crushed potatoes, poached egg, grain mustard dressing

Smoked gammon baked in bran with crushed potatoes, poached egg, grain mustard dressing

by William Drabble

Socca

by Richard Bertinet

Chocolate brownies

Raw chocolate brownies

by Madeleine Shaw

Vegan baileys

Vegan Irish cream liqueur

by The Kitchen with Great British Chefs

Chocolate cheesecake

Chocolate cheesecake

by Bryan Webb

Asparagus with balsamic vinegar and shaved Parmesan

Asparagus with balsamic vinegar and shaved Parmesan

by Bryan Webb

Baked banana, date and pecan loaf with spiced caramel sauce

Baked banana, date and pecan loaf with spiced caramel sauce

by Henrietta Inman

Floating islands

Floating islands

by Fergus Henderson

Butter garlic crab

Butter garlic crab

by Will Bowlby

Monkfish with clams, black-eyed beans and courgettes

Monkfish with clams, black-eyed beans and courgettes

by George Farrugia

Gluten-free rhubarb and blood orange crumble

Gluten-free rhubarb and blood orange crumble

by The Kitchen with Great British Chefs

Linguini of charred mackerel with rocket and almond, aged Parmesan and Amalfi lemon

Charred mackerel linguine with rocket and almond, aged Parmesan and Amalfi lemon

by Robert Thompson

Chicken wellington with cherry sauce

Chicken wellington with cherry sauce

by Karen Burns-Booth

Madeleines

by Tom Aikens

Onion and wild garlic with snails

Onion and wild garlic with snails

by Simon Hulstone

Rosewater pistachio cupcakes with mascarpone cream frosting

Rosewater pistachio cupcakes with mascarpone cream frosting

by Nisha Thomas

Summer marinated spatchcock chicken

Summer marinated spatchcock chicken

by Adam Gray

Duck breast with lavender, beetroot and sweet potato

Duck breast with lavender, beetroot and sweet potato

by James Sommerin

Elderflower panna cotta with poached rhubarb and mint

Elderflower panna cotta with poached rhubarb and mint

by Food Urchin

Tea and cake

by Nathan Outlaw

Crab and cheddar tart

Crab and cheddar tart

by Nathan Outlaw

Sade chawal

by Alfred Prasad

Boxing Day turkey toastie

Boxing Day turkey toastie

by Alyn Williams

Gluten-Free Scones recipe

Gluten-free scones

by Victoria Glass

Bacon scones with goat's curd and chives

Bacon scones with goat's curd and chives

by Joe Fox

Vegetarian haggis Scotch eggs

Vegetarian haggis Scotch eggs

by Jacqueline Meldrum

Anchovy and caviar toast

Anchovy and caviar toast

by Paul Ainsworth

Saddle of lamb with burrata and marinated Romano peppers

Lamb rump with burrata and marinated romano peppers

by Luke Holder

Cheesy chicken casserole

Cheesy chicken casserole

by Shaun Hill

Miso and honey marinated roast aubergine

Miso and honey marinated roast aubergine

by Shu Han Lee

Chicken tagine

by The Kitchen with Great British Chefs

Patatas bravas

by Angel Zapata Martin

Saint Agur blue cheese gnudi with sage butter sauce

Saint Agur gnudi with sage butter sauce

by The Kitchen with Great British Chefs

Chinese Chilli Mary

Chinese Chilli Mary

by The Gorgeous Kitchen

Apple and quince hat with bay-infused custard

Apple and quince hat with bay-infused custard

by Food Urchin

Turnip, bacon and gruyere gratin

Turnip, bacon and Gruyère gratin

by Matthew Tomkinson

Citrus-cured sea bass on blinis with ossetra caviar and crème fraiche

Citrus-cured sea bass on blinis with ossetra caviar and crème fraîche

by Robert Thompson

Duck breast with aromatic polenta fries and orange vinaigrette

Duck breast with aromatic polenta fries and orange vinaigrette

by Pascal Aussignac

Bloody mary ketchup

Bloody mary ketchup

by Pollyanna Coupland

Barbecued lamb chops with Delica pumpkin and a cumin and mint vinaigrette

Grilled lamb chops with Delica pumpkin and a cumin and mint vinaigrette

by Ben Tish

Pain perdu with roasted strawberries, aged balsamic and Parmesan

Pain perdu with roasted strawberries, aged balsamic and Parmesan

by William Drabble

Raised game pie

Raised game pie

by Galton Blackiston

Egg fu yung

by Becca Pusey

Easter Egg cake

Easter Egg cake

by Rosana McPhee

Chilli garlic crab claws

Chilli garlic crab claws

by Helen Graves

Beef cobbler with Gruyère and herb scones

Beef cobbler with Le Gruyère AOP and herb scones

by The Kitchen with Great British Chefs

Passion fruit jelly

Passion fruit jelly

by Dominic Chapman

Coffee ice cream

Coffee ice cream

by Matthew Tomkinson

Chargrilled lamb leg steak with warm potato and red pepper salad

Chargrilled lamb leg steak with warm potato and red pepper salad

by Russell Brown

Nasturtium and caper tartare sauce

Nasturtium and caper tartare sauce

by Simon Hulstone

Gluten-free blueberry muffins

Gluten-free blueberry muffins

by Howard Middleton

Chocolate peanut butter cups

Chocolate peanut butter cups

by Kate Doran

Barley dip with rye bread crisps

Rye crispbreads with barley dip

by Agnar Sverrisson

Tokyo turnip, chicory and bonito salad

Tokyo turnip, chicory and bonito salad

by Shuko Oda

Sole grenobloise

Sole grenobloise

by Eric Chavot

Whole roasted cauliflower with a garlic and herb sauce

Whole roasted cauliflower with a garlic and herb sauce

by Aimee Ryan

Christmas biscuits recipe

Ginger Christmas biscuits

by Sally Abé

Homemade taramasalata, tomato and black olive crispbreads

Homemade taramasalata, tomato and black olive crispbreads

by Pollyanna Coupland

Pan-fried mackerel, chorizo-braised leeks and shallot crisps

Pan-fried mackerel, chorizo-braised leeks and shallot crisps

by Marcus Wareing

Dairy-free tropical rice pudding

Dairy-free tropical rice pudding

by Helen Jessup

Watercress Tagliata

Watercress tagliata

by The Kitchen with Great British Chefs

Butternut squash velouté with toasted pumpkin seeds

Butternut squash velouté with toasted pumpkin seeds

by Simon Gueller

Monkfish with tomato, ginger and garlic

Monkfish with tomato, ginger and garlic

by Shaun Hill

Lardy cake

by Victoria Glass

Brazilian style pork ribs – Costelinhos de porco Brasileiro

Brazilian style pork ribs – costelinhas de porco brasileiro

by Marcello Tully

Cranberry blondies

Cranberry Blondies

by Adam Byatt

Plaice with homemade tartare sauce

Plaice with homemade tartare sauce

by Galton Blackiston

Pork with tuna sauce

Pork with tuna sauce

by Anna Tobias

Goose and chestnut chipolatas

Goose and chestnut chipolatas

by Simon Rogan

Leek, cheese and potato soup

Leek, cheese and potato soup

by Jane Blackmore

Blacksticks blue cheese rarebit on toast with pickled walnuts

Blacksticks Blue cheese rarebit with pickled walnuts

by James Mackenzie

Twice-baked leek soufflé with L’Etivaz cheese sauce and green salad

Twice-baked leek soufflé with Etivaz cheese sauce and green salad

by Nancy Anne Harbord

Channel Island raspberry and cream cranachan

Channel Island raspberry and cream cranachan

by Shaun Rankin

Lower calorie baked jam doughnuts

Lower calorie baked jam doughnuts

by Karen Burns-Booth

Macadamia nuts with black olives

Macadamia nuts with black olives

by Martin Wishart

Steak sandwich recipe with green goddess dressing

Organic steak sandwich with green goddess mayo

by Helen Graves

Wild pigeon and Jerusalem artichoke

Wild pigeon and Jerusalem artichoke

by Pascal Aussignac

Stilton and chicory salad

Stilton and chicory salad

by Paul Foster

Celebration trifle recipe

Celebration trifle

by Karen Burns-Booth

Duck breast salad

Smoked duck breast and mushroom salad

by Tom Aikens

A feast of winter vegetables with silken tofu aioli

Winter vegetables with silken tofu aioli

by Nancy Anne Harbord

Spiced Belgian chocolate ice cream

Spiced Belgian chocolate ice cream

by Victoria Glass

Vegan rosemary and lemon shortbread

Vegan rosemary and lemon shortbread

by Monica Shaw

Danish apple cake

Danish apple cake (Æblekage)

by Camilla Hawkins

Steak teriyaki and miso aubergine bento box

Simple steak teriyaki and miso aubergine bento box

by Louise Robinson

Lamb loin with steamed pudding, charred sprouting broccoli and baby carrots

Lamb loin with steamed pudding, charred sprouting broccoli and baby carrots

by Emily Watkins

Lentil sambusas

Lentil sambusas

by The Kitchen with Great British Chefs

Chilled cucumber and horseradish gazpacho with Lymington crab salad and pickled white radish

Chilled cucumber and horseradish gazpacho with Lymington crab salad and pickled white radish

by Matthew Tomkinson

Pickled fennel

by Chloë King

Chicken and pickled turmeric crispbreads

Chicken and pickled turmeric crispbreads

by Rosana McPhee

Teriyaki salmon, kale and barley salad

Salmon teriyaki, kale and barley salad

by Urvashi Roe

Chocolate Irish coffee pots

Chocolate Irish coffee pots

by Helen Jessup

Easter animal cupcakes

Easter animal cupcakes

by Rachel Davies

Salt-baked beetroot with whipped ricotta, apple and hazelnut

Salt-baked beetroot with whipped ricotta, apple and hazelnut

by The Kitchen with Great British Chefs

Truffled Jerusalem artichoke gratin

Truffled Jerusalem artichoke gratin

by Paul Welburn

Pizza bread

by Graham Campbell

Rhubarb with cheesecake mousse and candied hazelnuts

Rhubarb with cheesecake mousse and caramelised hazelnuts

by Chantelle Nicholson

Carrot, apple and walnut muffins

Carrot, apple and walnut muffins

by Steve Smith

Grilled bream with mustard and tarragon sauce, asparagus and peas

Grilled bream with mustard and tarragon sauce, asparagus and peas

by Nathan Outlaw

Leek and mushroom vegan pie

Leek and mushroom vegan pie

by The Kitchen with Great British Chefs

Eggs in purgatory

Eggs in purgatory (Uova al purgatorio)

by Francesco Mazzei

Swedish nonmeatballz, carrot mash, gravy and nan’s quick pickle

Swedish nonmeatballz, carrot mash, gravy and nan’s quick pickle

by Bettina Campolucci Bordi

Brown butter with pink grapefruit and tarragon

Brown butter with pink grapefruit and tarragon

by The Kitchen with Great British Chefs

Smokey chipotle kale crisps

Smokey chipotle kale crisps

by Deb Durrant

Sake fizz

by Victoria Glass

Eton mess ice cream

Eton mess ice cream

by Rachel Phipps

Roasted vine tomato soup

Roasted vine tomato soup

by Marcello Tully

Duo 'nduja bruschetta

Duo 'nduja bruschetta

by Marcello Tully

Chocolate and salted almond brownies

Chocolate and salted almond brownies

by Frances Atkins

Hazelnut biscuits

Hazelnut biscuits

by Dominic Chapman

Fettunta with roasted peppers and goat’s curd

Fettunta with roasted peppers and goat’s curd

by Matt Beardmore

Pinhead oat porridge

Pinhead oat porridge

by Marcello Tully

Steamed cod in a light Japanese broth

Steamed cod in a light Japanese broth

by Rosana McPhee

Chinese-style banana fritters with ginger ice cream

Chinese-style banana fritters with ginger ice cream

by Rosana McPhee

Leftover turkey with apple, celeriac and fennel slaw

Leftover turkey with celeriac and fennel slaw

by Paul Ainsworth

Rabbit cooked in a pit - Khad Khargosh

Khad Khargosh (rabbit cooked in a pit)

by Vivek Singh

Chicory tart with walnut and pear salad and deep fried blue cheese

Chicory tart with walnut and pear salad and deep fried blue cheese

by Nathan Outlaw

Braised venison shanks with 'three sisters' and wild boar bacon

Braised venison shanks with 'three sisters' and wild boar bacon

by Oliver Bernadet

Picadillo

by The Kitchen with Great British Chefs

Goose stock

by Charlie Hibbert

Hazelnut and tonka bean scones with strawberries and clotted cream

Hazelnut and tonka bean scones with strawberries and clotted cream

by Anna Hansen

Gooseberry crumble

Gooseberry crumble

by Dominic Chapman

Salt-baked celeriac

Salt-baked celeriac

by Paul Foster

Crab risotto with crème fraîche and chives

Crab risotto with crème fraîche and chives

by Simon Hulstone

American pancakes recipe

American pancakes

by Shaun Rankin

English vegetable minestrone with a roasted chump of Lune Valley lamb and lovage pesto

English vegetable minestrone with a roasted chump of Lune Valley lamb and lovage pesto

by Adam Gray

Leek crumble

by Marcus Wareing

Fritelle di Merluzzo (Cod and vegetable fritters)

Fritelle di Merluzzo (Cod and vegetable fritters)

by Paul Ainsworth

Gluten-free torta pasqualina

Gluten-free torta pasqualina

by Pollyanna Coupland

Pea soup

by Marcello Tully

Beef, stout and oyster pie

Beef, stout and oyster pie

by Regula Ysewijn

Coffee and walnut cake

Coffee and walnut cake

by Karen Burns-Booth

Peach cobbler

by Louise Robinson

Chicken skin butter

Chicken skin butter

by Pollyanna Coupland

Raspberry summer pudding

Raspberry summer pudding

by Tom Aikens

Steak, thyme and onion pie with celeriac mash

Beef steak, thyme and onion pie with celeriac mash

by Georgina Fuggle

Mini baked doughnuts with rhubarb and custard dip

Mini baked doughnuts with rhubarb and custard dip

by Helen Jessup

Frozen Peach and Rosemary Margarita

Frozen peach and rosemary margarita

by Ren Behan

Lemon sole with Parmesan and cream

Lemon sole with Parmesan and cream

by Galton Blackiston

Crispy spiced coley with lentils

Crispy spiced coley with lentil dhal

by Stosie Madi

Wild rice nasi goreng

Wild rice nasi goreng

by Joey O'Hare

Ostrich steak with wine and mushroom sauce

Ostrich steak with wine and mushroom sauce

by Rosana McPhee

Cheese and sweet chermoula aubergines

Cheese and sweet chermoula aubergines

by Nargisse Benkabbou

Cod with chilli dressing, gnocchi and broccoli

Cod with chilli dressing, gnocchi and broccoli

by Luke Holder

Roast pork with crackling

Roast pork loin with crackling

by Sally Abé

Avocado, lime and chocolate parfait

Avocado, lime and chocolate parfait

by Marcello Tully

Poached apricots with honey ice cream and fresh almonds

Poached apricots with honey ice cream and fresh almonds

by Phil Howard

Whole baked bream with tomato and chard

Whole baked bream with tomato and chard

by Luke Holder

Thai chicken, carrot and cashew salad

Thai chicken, carrot and cashew salad

by Chantelle Nicholson

Warm goat’s cheese salad and tapenade

Warm goat’s cheese salad and tapenade

by Galton Blackiston

Furikake seasoning

Furikake seasoning

by Dean Parker

Poached duck egg with roasted onion consommé, lemon thyme and smoked duck

Poached duck egg with roasted onion consommé, lemon thyme and smoked duck

by Simon Hulstone

Stir-fried rice with seafood and pak choi

Stir-fried rice with seafood and pak choi

by Rosana McPhee

Yaki udon

by Shuko Oda

Rabbit biryani recipe

by Shu Han Lee

Harissa lamb burger

Lamb and harissa burgers

by The Kitchen with Great British Chefs

Kale stem kimchi

Kale stem kimchi

by Victoria Glass

Quorn and Mushroom Stroganoff Recipe

Quorn and mushroom stroganoff with tarragon and tagliatelle

by Food Urchin

Poached chicken breast with summer vegetables, wholegrain mustard mash and tarragon sauce

Poached chicken breast with summer vegetables, wholegrain mustard mash and tarragon sauce

by Michael Caines

Quorn steak strip and onion pie

Quorn steak strip and onion pie

by Helen Jessup

Steak tartare recipe

by Tom Aikens

Welsh Lamb koftas with cucumber sauce

Lamb koftas with cucumber sauce

by Andrew MacKenzie

Vanilla cheesecake with blackberries and mint compote

Vanilla cheesecake with blackberries and mint compote

by Shaun Rankin

Vegan macaroni cheese

Vegan macaroni cheese

by Jacqueline Meldrum

Maitre D'hotel butter

Maître d'Hôtel butter

by The Kitchen with Great British Chefs

Red lentil loaf

Red lentil loaf

by Helen Best-Shaw

Halloumi pasta with lemon and mint

Halloumi pasta with lemon and mint

by Leyla Kazim

Warm bon-bons of foie gras à la Basque

Warm bon-bons of foie gras à la Basque

by Pascal Aussignac

Potage of vegetables with poached duck egg and fresh herbs

Potage of vegetables with poached duck egg and fresh herbs

by Chris Horridge

Soiree Amaretto Prosecco sour

Soiree Amaretto Prosecco sour

by Monica Shaw

Strawberry cheesecake oreo pots

Strawberry cheesecake Oreo parfait pots

by Karen Burns-Booth

Truffle and mushroom khichadi

Truffle and mushroom khichadi

by Rohit Ghai

Scallops with cucumber, lime and baby leaf

Scallops with cucumber, lime and baby leaf

by Marcus Wareing

Seco de cordero - Peruvian lamb stew

Seco de cordero – Peruvian lamb stew

by Rosana McPhee

Paneer and red pepper skewers

Paneer and red pepper skewers

by Alfred Prasad

Upside-down ginger pear and walnut cake

Upside-down ginger pear and walnut cake

by Food Urchin

Prune, bacon and brandy stuffing

Prune, bacon and brandy stuffing

by Helen Graves

Roast cod with lemon beurre blanc and winter ratatouille

Roast cod with lemon beurre blanc and winter ratatouille

by Galton Blackiston

Persian Rice Salad with Cherries

Persian-style rice salad with cherries

by Joey O'Hare

Sea bream ceviche with citrus vinaigrette and lime zest

Sea bream ceviche with citrus vinaigrette and lime zest

by Michael Caines

Fideo seco with cuttlefish

Fideo seco with cuttlefish

by Santiago Lastra

Curried fish cakes with spinach and poached egg

Curried fish cakes with spinach and poached egg

by Food Urchin

Quick pickled strawberries

Quick pickled strawberries with mint and pink pepper

by Pollyanna Coupland

Profiteroles with passion fruit cream and chocolate sauce

Profiteroles with passion fruit cream and chocolate sauce

by Paul Heathcote

Coconut cookie crumble

Coconut cookies

by Andy Waters

Mincemeat and custard pies

Mincemeat and custard pies

by Helen Jessup

Swede sauerkraut

Swede sauerkraut

by Anna Tobias

Cauliflower and Egg Scramble (Pan Monlar Kyet U Kyaw)

Pan monlar kyet u kyaw – Burmese cauliflower and egg scramble

by MiMi Aye

Malt bread

by Paul Foster

Gin and tonic granita

Gin and tonic granita

by Marcus Wareing

Roasted and glazed Gressingham duck with spiced red cabbage and cranberries

Roasted and glazed Gressingham duck with spiced red cabbage and cranberries

by Shaun Rankin

Tricolore penne with cauliflower, cheese and hazelnuts

Tricolore penne and cauliflower cheese with hazelnuts

by Karen Burns-Booth

Lettuce soup

by Anna Tobias

Vietnamese pho soup

Beef noodle soup

by Geoffrey Smeddle

Smoked haddock with crushed potatoes and poached egg

Smoked haddock, poached eggs and crushed potatoes

by Bryn Williams

Hake with mussels, potatoes and light curry velouté

Hake with mussels, potatoes and light curry velouté

by Galvin brothers

Pisco sour sorbet

Pisco sour sorbet

by Helen Graves

Grilled kippers, brown butter and parsley

Grilled kippers, brown butter and parsley

by Will Holland

Deconstructed strawberry cheesecake recipe

Deconstructed strawberry cheesecake and honey crisp toast

by Alyn Williams

Roast turbot with fennel, tarragon and lemon

Roast turbot with fennel, tarragon and lemon

by Food Urchin

Pan-roasted fjord trout with lentils, crispy bacon and rocket leaves

Pan-roasted Fjord Trout with lentils, crispy bacon and chervil

by Daniel Galmiche

Liquorice panna cotta with Yorkshire rhubarb and parkin crumbs

Liquorice panna cotta with Yorkshire rhubarb and parkin crumbs

by James Mackenzie

Carrot and brown butter purée

Carrot and brown butter purée

by Matthew Tomkinson

Mackerel confit, cucumber tartare and lemon sherbet dressing

Mackerel confit, cucumber tartare and lemon sherbet dressing

by Luke Holder

BBQ marinated chicken thighs

Barbecue marinated chicken thighs

by Selina Periampillai

Smoked haddock baked with Parmesan and peas

Smoked haddock baked with Parmesan and peas

by Henry Harris

Harissa hasselback courgettes with butterbean and tahini dip and dukkah

Harissa hasselback courgettes with butter bean and tahini dip and dukkah

by The Kitchen with Great British Chefs

Pappa pomodoro (Tuscan bread soup)

Pappa pomodoro (Tuscan bread soup)

by Luke Holder

Soft herb brine for fish

Soft herb brine for fish

by The Kitchen with Great British Chefs

Oyster sauce baked flat fish

Oyster sauce-baked brill with sesame broccoli and miso chickpea purée

by Michael Bremner

Asparagus with crispy duck egg, chorizo and lovage

Asparagus with crispy duck egg, chorizo and lovage

by James Mackenzie

Citrus possets

by Urvashi Roe

Whiting with melting herb crust

Whiting with melting herb crust

by Galton Blackiston

Smoked aubergine

Smoked aubergine

by Alfred Prasad

Raspberry pavlova

Raspberry pavlova

by The Kitchen with Great British Chefs

Creme Egg pancake stack

Creme Egg pancake stack

by Jacqueline Meldrum

Roast grouse with game chips, watercress and bread sauce

Roast grouse with game chips, watercress and bread sauce

by Galvin brothers

Lamb shoulder braised in vinegar and anchovies

Lamb shoulder braised in vinegar and anchovies

by Anna Tobias

The ultimate Irish beef stew

The ultimate Irish beef stew

by John Relihan

Potato soup

by Andrew MacKenzie

Dinner party tiramisu

Classic tiramisu

by Monica Shaw

Pork and peaches

Pork and peaches

by Steven Smith

Peated egg

by Adam Gray

Chambord and lemonade ice lollies

Chambord and lemonade ice lollies

by Sally Abé

Cornish crab with pink grapefruit mayonnaise on wholemeal toasts

Cornish crab with pink grapefruit mayonnaise on wholemeal toasts

by Adam Gray

Mini root vegetable cakes with horseradish cream

Mini root vegetable cakes with horseradish cream

by Trine Hahnemann

Le Gruyère Reserve AOP cheeseboard with buckwheat oatcakes

Le Gruyère Reserve AOP cheeseboard with buckwheat oatcakes

by Nancy Anne Harbord

Grilled bavette with grape must, pumpkin and cimi di rapa

Grilled bavette with grape must, pumpkin and cime di rapa

by Ben Tish

Roast leg of Welsh Lamb with rosemary and anchovy

Roast leg of lamb with rosemary and anchovy

by Andrew MacKenzie

Warm salad of Jersey Royals with goat's cheese, pine nuts and fresh figs

Warm salad of Jersey Royals with goat's cheese, pine nuts and fresh figs

by Shaun Rankin

Baked bream with wilted spinach, radish and nero sauce

Baked bream with wilted spinach, radish and nero sauce

by Colin McGurran

Monkfish curry

by Alfred Prasad

Mulled wine hot chocolate

Mulled wine hot chocolate

by Paul A Young

Olive oil cake with peaches and a lemon glaze

Olive oil cake with peaches and a lemon glaze

by William Drabble

Steak tacos with Saint Agur and charred spring onion cream and pickled shallots

Steak tacos with Saint Agur sour cream and pickled shallots

by The Kitchen with Great British Chefs

Portland crab rosti with land cress and chives

Portland crab rosti with land cress and chives

by Mark Hix

Naan bread

by Vivek Singh

Chargrilled chilli chicken breast with Jersey Royals and romesco cakes

Chargrilled chilli chicken breast with Jersey Royals and romesco cakes

by Graham Campbell

Scallops with pickled blueberries and lavender

Scallops with pickled blueberries and lavender

by Pascal Aussignac

Seared scallops with salsify, blood orange and brown shrimp

Seared scallops with salsify, blood orange and brown shrimp

by Richard Corrigan

Rye pancakes

by The Kitchen with Great British Chefs

Blackcurrant and cherry soup

Blackcurrant and cherry soup

by Simon Wilder

Chargrilled onglet and watercress sandwich with pickled celeriac remoulade

Chargrilled onglet and watercress sandwich with quick-pickled celeriac rémoulade

by Pollyanna Coupland

Beetroot and a soft boiled egg

Beetroot and a soft boiled egg

by Jeremy Lee

Pancakes with sugar and lemon

Pancakes with sugar and lemon

by Dominic Chapman

Roast turbot with red cabbage condiment, beer velouté and purple potato crisps

Roast turbot with red cabbage condiment, hispi cabbage and beer velouté

by Michel Roux Jr

Steamed Scottish sea kale and white sprouting broccoli with crab, smoked roe and seaweed

Steamed Scottish sea kale and white sprouting broccoli with crab, smoked roe and seaweed

by Mark Kempson

Cockles cooked in white wine with shallots, pancetta and basil

Cockles cooked in white wine with shallots, pancetta and basil

by Shaun Rankin

Cream of asparagus soup with flaked smoked haddock

Cream of asparagus soup with flaked smoked haddock

by Mark Dodson

Basil and buttermilk pudding with poached figs

Basil and buttermilk pudding with poached figs

by Mark Dodson

Migas

by The Kitchen with Great British Chefs

Grilled rum Manhattan

Grilled rum Manhattan

by Luis-Rene Orozco

Charred green beans with sauté potatoes, chermoula and fried almonds

Charred green beans with sauté potatoes, chermoula and fried almonds

by The Kitchen with Great British Chefs

Sea bass with Chinese spice

Sea bass with Chinese spice

by Shaun Hill

Raspberry mousse-topped chocolate cake

Raspberry mousse-topped chocolate cake

by Victoria Glass

Millet porridge, oat crumble and milk ice cream

Millet porridge, oat crumble and milk ice cream

by Christoffer Hruskova

Breakfast in bed

Breakfast in bed

by Adam Gray

Mango kulfi recipe

by Peter Joseph

Chicken Marbella

Chicken Marbella

by Pollyanna Coupland

Cherry chocolate torte with cherry Chantilly

Cherry chocolate torte with cherry Chantilly

by Angela Field

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

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

by Robert Thompson

Gluten free crumble recipe

Gluten-free cherry and pistachio crumble

by Victoria Glass

Peanut butter and banana ice cream

Peanut butter and banana ice cream

by Tess Ward

Skate with barley risotto, prawns and Sauternes sauce

Skate with barley risotto, prawns and Sauternes sauce

by Agnar Sverrisson

Confit piccolo tomatoes with butter beans, chorizo and saffron aioli

Confit Piccolo cherry tomatoes with butter beans, chorizo and saffron aioli

by Emily Watkins

Bunny chow

by Oliver Denton

Edible Christmas Tree Decorations – Baiserringe

Baiserringe – edible Christmas tree decorations

by Urvashi Roe

Salted caramel sundae with butterscotch popcorn

Salted caramel sundae with butterscotch popcorn

by Louise Robinson

Pork larb

by Kiln, Soho

Cornish salt pollock, squid and mussel stew

Cornish salt pollock, squid and mussel stew

by Nathan Outlaw

Mini white chocolate muffins

Mini white chocolate muffins

by Andy Waters

Mixed berry freezies

Mixed berry freezies

by Colin McGurran

Tomato cobbler

by Georgina Fuggle

Chargrilled Gressingham duck breast with spring onion, pickled shiitake mushrooms, garden herbs and soy reduction

Chargrilled Gressingham duck breast with spring onion, pickled shiitake mushrooms, garden herbs and soy reduction

by Graham Campbell

Bream with galangal broth

Bream with galangal broth

by Alan Murchison

Chingri bhaaja - ghee- fried prawns

Chingri bhaaja – ghee-fried prawns

by Asma Khan

Gin, citrus and pink peppercorn éclairs

Gin, citrus and pink peppercorn éclairs

by Nancy Anne Harbord

Strawberry gin

by The Kitchen with Great British Chefs

Pine nut ice cream

Pine nut ice cream

by Simon Haigh

Mussels éclade

Mussels éclade

by Pascal Aussignac

Dark chocolate gelato with cocoa nibs

Dark chocolate gelato with cocoa nibs

by Rosana McPhee

Roast cod loin with fennel and buckwheat, served with tarragon and anchovy dressing

Baked haddock in tahini sauce with golden onions

by Helen Graves

Khajur ka halwa

Khajur ka halwa

by Peter Joseph

Keralan pot-roasted cauliflower with sweet potato and spiced yoghurt

Kerala pot-roasted cauliflower with sweet potato and spiced yoghurt

by Michael Bremner

Salted caramel chocolate fudge cake recipe

Salted caramel chocolate fudge cake

by Ren Behan

Red ice, raspberries and vanilla ice cream

Red ice, raspberries and vanilla ice cream

by Lisa Goodwin-Allen

Basbousa

by Claire Clark

Slowly braised belly of pork with apple soup, garlic purée and Port jus

Slowly braised belly of pork with apple soup, garlic purée and Port jus

by Galton Blackiston

Banana chilli filled with fenugreek, raisin and bitter gourd in a chickpea batter

Banana chilli filled with fenugreek, raisin and bitter gourd in a chickpea batter

by Vivek Singh

Tomato, caramelised onion and Gruyere tart

Tomato, caramelised onion and Le Gruyère AOP tart

by Louise Robinson

Watercress soup, potato rosti, poached egg and black pudding

Watercress soup with potato rösti, poached egg and black pudding

by The Kitchen with Great British Chefs

White chocolate panna cotta with honeycomb

White chocolate panna cotta with honeycomb

by Alan Murchison

Elderberry cordial

Elderberry cordial

by The Kitchen with Great British Chefs

Fennel and borlotti bean cassoulet

Fennel and borlotti bean cassoulet

by The Kitchen with Great British Chefs

Ossetra caviar with blinis and sour cream

Ossetra caviar with blinis and sour cream

by Richard Corrigan

Marrow chutney

by Anna Tobias

Starfish cakes

by Andy Waters

Nasi goreng recipe

by Shu Han Lee

Tropical fruit rockets

Tropical fruit rockets

by William Drabble

Eton mess tarts

Eton mess tarts

by Karen Burns-Booth

Dark spiced venison beetroot curry

Dark spiced venison beetroot curry

by Sumayya Usmani

Creamed corn with onions

Burmese creamed corn with onions

by MiMi Aye

Cornbread

by Anna Hansen

Sea trout with asparagus, peas and caviar

Sea trout with asparagus, peas and caviar

by Matthew Tomkinson

Pan roast turbot with braised leeks and verjus sauce

Pan-roasted turbot with braised leeks and verjus sauce

by Colin McGurran

Barbecued Meantime Pilsner-marinated free-range pork belly with English asparagus salad

Barbecued Meantime Pilsner-marinated free-range pork belly with English asparagus salad

by Adam Gray

Salmon and rocket pasta salad

Salmon and rocket pasta salad

by Rosana McPhee

Spicy Carrot and Lentil Soup

Spicy carrot and lentil soup

by Dannii Martin

Baked tomato galette with goat's cheese, tapenade and pumpkin seeds

Baked tomato galette with goat's cheese, tapenade and pumpkin seeds

by Andy Waters

Keralan coconut rice with Travencore vegetables

Kerala coconut rice with vegetables

by Peter Joseph

Sausage and egg picnic pie

Sausage and egg picnic pie

by James Ramsden

Cod and mackerel burgers

Cod and mackerel burgers

by Food Urchin

Blackberry muffins

Blackberry muffins

by The Kitchen with Great British Chefs

Vegan white russian

Vegan White Russian

by The Kitchen with Great British Chefs

Amalfi lemon tart

Amalfi lemon tart

by Theo Randall

Chocolate nut torte with cherry meringue ice cream

Chocolate nut torte with cherry meringue ice cream

by Rosana McPhee

Stewed pear with winter berry coulis, fennel and ginger ice cream

Stewed pear with winter berry coulis, fennel and ginger ice cream

by Alfred Prasad

Cheese scones

by Daniel Clifford

Paezinhos de nozes (pistachio muffins)

Paezinhos de nozes (pistachio muffins)

by Marcello Tully

Baked spiced plums with cream chantilly

Baked spiced plums with cream chantilly

by Andy Waters

Courgette, cheddar and basil quick breads

Courgette, cheddar and basil quick breads

by Nancy Anne Harbord

Speckled chocolate cornflakes

Speckled chocolate cornflakes

by Dominic Chapman

Spiced apricots recipe

Mirin and spice poached apricots with cardamom cream

by Nisha Thomas

Mum's apple torte

Mum's apple torte

by Anna Hansen

Gingerbread safari park

Gingerbread safari park

by Andrew MacKenzie

Pue rye

Pure rye sourdough

by Jane Mason

Cardamom and cacao nib biscotti

Cardamom and cacao nib biscotti

by Urvashi Roe

Honey roasted radishes with chickpeas and herbs

Honey-roasted radishes with chickpeas and herbs

by Anna Jones

Wild salmon miang

Wild salmon miang

by Kiln, Soho

Oysters in crispy tempura batter with apricot purée

Oysters in crispy tempura batter with apricot purée

by Chris Horridge

Lentil-stuffed courgettes, ricotta, fresh mint sauce

Lentil-stuffed courgettes with ricotta and fresh mint sauce

by Genevieve Taylor

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

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

by Vineet Bhatia

Polenta, rib-eye steak, three artichokes, and smoked yolks

Polenta, rib-eye steak, three artichokes, and smoked yolks

by Paul Ainsworth

Braised veal shank with polenta

Braised veal shank with polenta

by Luke Holder

Kimchi fried rice with shiitake mushrooms

Kimchi-fried rice with shiitake mushrooms

by Shu Han Lee

Ful medames with malawach (Yemini flatbreads)

Ful medames with malawach (Yemeni flatbreads)

by Helen Graham (Bubala)

Bacon apple and rosemary mini pies

Bacon, apple and rosemary mini pies

by Rosana McPhee

Braised red cabbage

Braised red cabbage

by Andy Waters

Chocolate soufflé

Chocolate soufflé

by Daniel Clifford

Soy, mirin and yuzu-marinated Alaska salmon with white radish, apple and cucumber salad

Soy, mirin and yuzu-marinated salmon with white radish, apple and cucumber salad

by Mark Dodson

Black rose

by Andy Zolnierowicz

Jerusalem artichokes with pickled pears and yeast

Jerusalem artichokes with pickled pears and yeast

by Tom Anglesea

Rösti

by John Torode

Tacos de canasta con pollo – chicken basket tacos

Tacos de canasta con pollo – chicken basket tacos

by Nud Dudhia (Breddos Tacos)

Burrata and blood orange recipe

Burrata and blood orange salad

by Francesco Mazzei

Spinach, lemon and garlic penne rigate with torn burrata

Spinach, lemon and garlic penne rigate with torn burrata

by Georgina Fuggle

Smoked mackerel Scotch eggs with tartare sauce

Smoked mackerel Scotch eggs with tartare sauce

by James Mackenzie

Sausage, fennel and bean supper

Sausage, fennel and bean supper

by Food Urchin

Curried parsnip and pear soup with mini bhajis

Curried parsnip and pear soup with mini bhajis

by Luke Tipping

Asian-style aromatic vegetable broth with soft noodles, pak choi and shiitake mushrooms

Asian-style aromatic vegetable broth with soft noodles, pak choi and shiitake mushrooms

by Michael Caines

Sweet soy, ginger and lemongrass salmon skewers, black sesame and dried lime dressing

Sweet soy, ginger and lemongrass salmon skewers, black sesame and dried lime dressing

by Anna Hansen

Loaded potato skins

Loaded potato skins

by Lisa Goodwin-Allen

Little coffee mousse pots

Coffee mousse pots

by Karen Burns-Booth

John Dory with potato rasam

John Dory with potato rasam

by Shaun Hill

Duck breast with mildly spiced sauce

Duck breast with spiced sauce

by Pierre Koffmann

Nettle beer

by Food Urchin

Tamarind salad recipe

by Peter Joseph

Pink spaghetti chitarra with wild mushrooms

Pink spaghetti chitarra with wild mushrooms

by Aldo Zilli

Chocolate sugar sticks

Chocolate sugar sticks

by Agnar Sverrisson

Valentine’s Day surprise inside cupcakes

Valentine’s Day surprise inside cupcakes

by Nisha Thomas

Raspberry soufflé

Raspberry soufflé

by Dominic Chapman

Hyderabadi shanks

Hyderabadi shanks

by Alfred Prasad

Marmite bread

by Ollie Moore

Wild sea bass with pea and mint soup

Wild sea bass with pea and mint soup

by Galton Blackiston

Gateaux piments - chilli dhal fritters

Gateaux piments – chilli dhal fritters

by Selina Periampillai

Gooseberry, apple and elderflower pie

Gooseberry pie with apple and elderflower

by Louise Robinson

Braised Moroccan-style Welsh Lamb

Braised Moroccan-style lamb

by Bryan Webb

Chicken, leek and mushroom plate pie

Chicken, leek and mushroom plate pie

by Shaun Rankin

Mushroom and Quinoa Vegan Burger

Mushroom and quinoa vegan burger

by Deena Kakaya

Classic mojito

by Adam Gray

All day breakfast tartlets

All day breakfast tartlets

by Ren Behan

Belgian waffles

Belgian waffles

by The Kitchen with Great British Chefs

Seasonal kakiage tempura and Hōjicha salt

Kakiage tempura

by Shuko Oda

Chipolatas wrapped in streaky bacon

Chipolatas wrapped in streaky bacon

by Dominic Chapman

Chicken and lentil sprout kebabs

Chicken and lentil sprout kebabs

by Dayashankar Sharma

Turmeric rice and spicy green beans

Nasi kuning – Indonesian turmeric rice with spicy green beans

by Shu Han Lee

Portugese octopus salad

Portuguese octopus salad

by The Kitchen with Great British Chefs

Mango and passion fruit cheesecake

Mango and passion fruit cheesecake

by Daniel Fletcher

Keralan prawn curry

Kerala prawn curry

by Nisha Thomas

Lamb haleem

by Will Bowlby

Fruit soufflé

by Chris Horridge

Pan con tomate

by Angel Zapata Martin

Roast turbot with five-spice aubergine caviar and a red wine sauce

Roast turbot with five-spice aubergine caviar and a red wine sauce

by Martin Wishart

Dahl makhni

by Alfred Prasad

Duck, puy lentils, roasted onions

Roast duck with puy lentils and roasted onions

by Richard Bainbridge

Cashew nut hummus with roasted vegetables, a light curry dressing, nut milk and lime

Cashew nut hummus with roasted vegetables, a light curry dressing, nut milk and lime

by Phil Howard

Gluten-free carrot cake

Gluten-free carrot cake

by Howard Middleton

Green Tabasco and coriander butter roasted poussin

Green Tabasco and coriander butter roasted poussin

by Louise Robinson

Lemon ricotta and pesto open sandwich with quick-pickled radishes

Lemon ricotta and pesto open sandwich with quick-pickled radishes

by Pollyanna Coupland

Soy and beetroot marinated salmon with fennel pollen cream

Soy and beetroot marinated salmon with fennel pollen cream

by Simon Hulstone

Iranian herb fritters

Iranian herb fritters

by Yotam Ottolenghi

Heritage beetroot with burrata and pickled walnuts

Heritage beetroot with burrata and pickled walnuts

by Galvin brothers

Red wine pickled pear, Stilton and chestnut filo tart

Red wine pickled pear, Stilton and chestnut tart with red onion and orange relish

by Pollyanna Coupland

Warm milk chocolate emulsion

Warm milk chocolate emulsion

by Stephen Crane

Fillet of sea bass with coriander and vanilla sauce

Fillet of sea bass with coriander and vanilla sauce

by Marcello Tully

Low-fat fish stew

Low-fat fish stew

by Adam Gray

Lemon and Poppy Seed Cupcakes

Lemon and poppy seed cupcakes

by Victoria Glass

Spiced lamb faggot with carrot purée

Spiced lamb faggot with carrot purée

by Josh Eggleton

Confit goose legs

Confit goose legs

by Food Urchin

Sriracha sauce

by Helen Graves

Bayonne ham and celeriac remoulade

Bayonne ham and celeriac remoulade

by Henry Harris

Pork scratchings recipe

Pork scratchings

by Matt Weedon

Mexican chipotle wings with creamed corn

Mexican chipotle wings with creamed corn

by Leyla Kazim

Bread and butter pudding

Bread and butter pudding

by Paul Heathcote

Hazelnut and cranberry butter

Cranberry hazelnut butter

by The Kitchen with Great British Chefs

Raspberry ripple ice cream cupcakes

Raspberry ripple ice cream cupcakes

by Helen Jessup

Smoked fish pie with cheddar mash topping

Smoked fish pie with cheddar mash topping

by Nathan Outlaw

White truffle and Parmesan tagliatelle

White truffle and Parmesan tagliatelle

by Galvin brothers

Blueberry cheesecake with almond crumble

No-bake blueberry cheesecake with almond crumble

by Andrea Soranidis

Aji de gallina

by Rosana McPhee

Moo ping

by Helen Graves

Coriander, lime and chilli scallop canapés

Scallop, coriander and lime canapés

by Pollyanna Coupland

Crimson spice

by Vivek Singh

Eggy brekkie pots

Baked eggs with ham and tomato

by Galvin brothers

Feta and dandelion tart

Feta and dandelion tart

by Urvashi Roe

Death in Venice

Death in Venice

by Bruno Loubet

Curried pork chops with spiced chickpea salad and mint yoghurt

Curried pork chops with spiced chickpea salad and mint yoghurt

by The Kitchen with Great British Chefs

Grilled asparagus with soft poached egg, balsamic and parmesan

Grilled asparagus with soft poached egg, balsamic and parmesan

by Geoffrey Smeddle

Chocolate, almond and coffee cake

Chocolate, almond and coffee cake

by Ben Tish

Mussel pulao

by Peter Joseph

Cheesy baked eggs with Marmite soldiers

Cheesy baked eggs with Marmite soldiers

by Alyn Williams

Vegan mushroom, chestnut and thyme pithivier

Vegan mushroom, chestnut and thyme pithivier

by Karen Burns-Booth

Gooseberry Gin Julep

Gooseberry gin julep

by Victoria Glass

Crispy duck lettuce wraps

Crispy duck lettuce wraps

by Karen Burns-Booth

Classic apple tarte Tatin

Classic apple tarte Tatin

by Richard Davies

Rogan Josh shepherd's pie

Rogan Josh shepherd's pie

by Vivek Singh

Padrón pepper, paneer, carrot and quinoa salad in a teriyaki dressing

Padrón pepper, paneer, carrot and quinoa salad in a teriyaki dressing

by Deena Kakaya

Quorn and mushroom pie

Quorn and mushroom pie

by Karen Burns-Booth

Sweetcorn makhni on toast

Sweetcorn makhni on toast

by Alfred Prasad

Pineapple chutney

Pineapple chutney

by Chloë King

Slow-cooked oxtail stew in red wine on a base of polenta

Oxtail and red wine stew on a base of polenta

by Regula Ysewijn

Fisherman’s Friend meringues

Fisherman’s Friend meringues

by Agnar Sverrisson

Fragrant Asian hotpot

Fragrant Asian hotpot

by Marcus Wareing

Mini aromatic figs

Mini aromatic figs

by Pascal Aussignac

Vegan chickpea and tomato bhuna

Vegan chickpea and tomato bhuna

by Paul Foster

Sea bass carpaccio with chilli, oregano and olive oil

Sea bass carpaccio with chilli, oregano and olive oil

by Robert Thompson

Sea Bream en papillote

Sea bream en papillote

by Food Urchin

The 'Marcus'

by Marcus Eaves

Dark chocolate and marmalade bread and butter pudding

Dark chocolate and marmalade bread and butter pudding

by Rachel Phipps

Empanada with spinach, Torta del Casar and pine nut dressing

Empanada with spinach, Torta del Casar and pine nut dressing

by José Pizarro

Cheddar and beer 'stovies'

Cheddar and beer 'stovies'

by Victoria Glass

Seafood stew with mussels and shrimp

Seafood stew with mussels and shrimp

by Frances Atkins

Christmas morning coffee and pecan crumble muffins

Christmas morning coffee and pecan crumble muffins

by Karen Burns-Booth

Purple Potato, Tuna & Rocoto Pepper Causa

Causa puno – purple potato, tuna and rocoto pepper causa

by Martin Morales

British game pie with orange and parsley gremolata

British game pie with orange and parsley gremolata

by Helen Graves

Mushroom truffles

Mushroom truffles

by Nuno Mendes

Bangladeshi fish curry with daikon

Bangladeshi fish curry with daikon

by Dina Begum

Scotch pancakes

Scotch pancakes (drop scones)

by The Kitchen with Great British Chefs

Garganelli pasta with chorizo and peas

Garganelli pasta with chorizo and peas

by Luke Holder

Healthy huevos rancheros

Healthy huevos rancheros

by Rachel Phipps

Lentil, roast butternut squash and fennel salad

Lentil, roast butternut squash and fennel salad

by Louise Robinson

Flash-fried rump steak with sauce gribiche and spring greens

Flash-fried rump steak with sauce gribiche and spring greens

by Chantelle Nicholson

Bhel puri

by Will Bowlby

Lentils with anchovies and capers on crispy toast

Lentils with anchovies and capers on crispy toast

by Irini Tzortzoglou

Veal shish and onion salad flat bread with charred sivri biber relish

Veal shish and onion salad flatbread with charred sivri biber relish

by Selin Kiazim

Fried Brussel sprouts with lemon, sage and parmesan crumb

Fried Brussels sprouts with lemon, sage and Parmesan crumb

by Luke Holder

Fiery Sulawesi pork ribs

Fiery Sulawesi pork ribs

by Eleanor Ford

Sorrel soup (green borscht)

Sorrel soup (green borscht)

by The Kitchen with Great British Chefs

Butternut squash empanadas

Butternut squash empanadas

by Dominic Chapman

Goulash and spaghetti

Goulash and spaghetti

by Geoffrey Smeddle

Mini spiced cupcakes with cream cheese frosting

Mini spiced cupcakes with cream cheese frosting

by Alyn Williams

Pumpkin seed and nori crisp scrogan with sour cherries and dark chocolate

Pumpkin seed and nori crisp scroggin with sour cherries and dark chocolate

by Anna Hansen

Easy tomato soup with cheesy croutons and bubbles

Easy tomato soup with cheesy croutons and bubbles

by Frances Atkins

Hawthorn berry ketchup

Hawthorn berry ketchup

by Monica Shaw

Malabar prawn curry

Malabar prawn curry

by Peter Joseph

Smoked bacon hash with a fried duck egg

Smoked bacon hash with a fried duck egg

by Adam Gray

Skrei with chicken skin crumb and onion puree

Skrei with chicken skin crumb and onion purée

by Simon Hulstone

Yoghurt ice cream

Yoghurt ice cream

by Agnar Sverrisson

Wild mushrooms, chard and wet polenta

Wild mushrooms, chard and wet polenta

by Bryn Williams

Moroccan-spiced mince with herb bulgur wheat and harissa yoghurt

Moroccan-spiced Quorn mince with herb bulgur wheat and harissa yoghurt

by Selina Periampillai

Cheddar cheese and chive mayonnaise

Cheddar cheese and chive mayonnaise

by Nathan Outlaw

Turnip and clam orecchiette

Turnip and clam orecchiette

by Anna Tobias

Deconstructed maple apple crumble

Deconstructed maple apple crumble

by Kate Doran

Salmon mornay

by The Kitchen with Great British Chefs

Gluten-free Easter cookies

Gluten-free Easter cookies

by The Kitchen with Great British Chefs

Beetroot chutney

Beetroot chutney

by William Drabble

Duck salad Lyonnaise

Duck salad Lyonnaise

by Adam Byatt

Pulled lamb, preserved lemon, aubergine and tomato hotpot

Pulled lamb, preserved lemon, aubergine and tomato hotpot

by Emily Watkins

Burrata with hollandaise and crispy chickpeas

Burrata with hollandaise and crispy chickpeas

by Francesco Mazzei

Cinnamon eggy bread

Cinnamon eggy bread

by Colin McGurran

Cod with pork belly, purple sprouting broccoli and lemon butter sauce

Cod with pork belly, purple sprouting broccoli and lemon butter sauce

by Matthew Tomkinson

Roasted guinea fowl with beetroot, ginger and thyme

Roasted guinea fowl with beetroot, ginger and thyme

by Andy Waters

Bajan salt cod fish cakes with chilli sauce

Bajan salt cod fish cakes with chilli sauce

by Karen Burns-Booth

Algerian lemon and olive oil cookies (Twabaa)

Algerian lemon and olive oil cookies (Twabaa)

by Rosa Mayland

Halibut, fregola and scallops

Halibut, fregola and scallops

by Alan Murchison

Lyme Bay lobster salad with crispy bacon

Lyme Bay lobster salad with crispy bacon

by Mark Hix

Easy banana bread

Easy banana bread

by Sophie Thompson

Barbecue sauce

by Marcus Wareing

Strawberry and orange soup with citrus cream and puff pastry crisp

Strawberry and orange soup with citrus cream and puff pastry crisps

by Graham Hornigold

Mushroom and Stilton rarebit with sweet chilli

Mushroom and Stilton rarebit with sweet chilli

by Food Urchin

Alaska salmon marinated in treacle and whisky with fennel and apple salad

Salmon marinated in treacle and whisky with fennel and apple salad

by William Drabble

Vanilla panna cotta with strawberries and Grappa

Vanilla panna cotta with strawberries and Grappa

by Robert Thompson

Strawberry and elderflower choux buns

Strawberry and elderflower choux buns

by Angela Field

Tortilla Española

Tortilla española (Spanish tortilla)

by Angel Zapata Martin

Baked potatoes with crab and walnuts

Baked potatoes with crab and walnuts

by Andy Waters

Roasted cauliflower and tahini dip with Peter’s Yard crisp bread bites

Roasted cauliflower and tahini dip

by Helen Graves

Fish and chips with tartare sauce

Fish and chips with tartare sauce

by Nathan Outlaw

Turkey stuffed tomatoes

Turkey-stuffed tomatoes

by Adam Byatt

Warm salad of royal kidney potatoes with crisp pancetta, soft poached duck egg and avocado

Warm salad of royal kidney potatoes with crisp pancetta, soft poached duck egg and avocado

by Geoffrey Smeddle

Swedish princess cupcakes

Swedish princess cupcakes

by Victoria Glass

Herbed cream cheese

Herbed cream cheese

by Mark Dodson

Onglet steak with herbs

Onglet steak with herbs

by Tom Hunt

Fried stuffing balls

Fried stuffing balls

by Alyn Williams

Gratin dauphinois

Gratin dauphinois

by Bryan Webb

Blue cheese crusted pork escalopes with pineapple sage, roasted beetroot and apple

Blue cheese crusted pork escalopes with pineapple sage, roasted beetroot and apple

by Elly McCausland

Grilled octopus with fennel, caramelised lemon and salsa cruda

Grilled octopus with fennel, caramelised lemon and salsa cruda

by Ben Tish

Spooky oozing eyeball bao

Chocolate-filled bao

by Jeremy Pang

Asian Bloody Mary

Asian Bloody Mary

by The Gorgeous Kitchen

Lamb scotch eggs

Lamb scotch eggs

by Dominic Chapman

Runner bean and pesto trofie

Runner bean and pesto trofie

by Anna Tobias

Duck ragu

by Matthew Tomkinson

Fillet of hake with mussels and parsley cream sauce

Fillet of hake with mussels and parsley cream sauce

by Marcello Tully

Gluten-Free Vegan Banana Bread

Gluten-free vegan banana bread

by Victoria Glass

Sri Lankan pork belly curry

Sri Lankan pork belly curry

by Kolamba, Soho

Chocolate and pistachio tarts

Chocolate and pistachio tarts

by Victoria Glass

Pão de queijo (cheese bread)

Pão de queijo (cheese bread)

by Marcello Tully

Smoked salmon with avocado, cucumber salad and oriental vinaigrette

Smoked salmon with avocado, cucumber salad and vinaigrette

by Martin Wishart

Ultimate vegan Christmas sandwich

Ultimate vegan Christmas sandwich

by The Kitchen with Great British Chefs

Flourless lemon cake with rhubarb compote

Flourless lemon cake with rhubarb compote

by Izy Hossack

Turnip and anchovy gratin

Turnip and anchovy gratin

by Anna Tobias

Peas on toast

by Rachel Phipps

Cheese twists recipe

by Victoria Glass

Steamed haddock with saffron mash and gremolada

Steamed haddock with saffron mash and gremolada

by Jeremy Lee

Potato risotto

by The Kitchen with Great British Chefs

Black garlic and chipotle roast beef with beef dripping carrots

Black garlic and chipotle roast beef with beef dripping carrots

by The Kitchen with Great British Chefs

Beetroot and pumpkin soup

Beetroot and pumpkin soup

by Madeleine Shaw

Beetroot, shallot and thyme, with raspberry dressing and toasted walnuts

Beetroot, shallot and thyme salad with raspberry dressing and toasted walnuts

by Joey O'Hare

Chocolate and peanut ganache tartelette

Chocolate and peanut ganache tartelette

by Mark Dodson

Gluten-free moussaka

Gluten-free moussaka

by Victoria Glass

Barbecued spatchcock chicken

Barbecued spatchcock chicken

by Josh Eggleton

Pain d'épice

by Richard Bertinet

Marinated skirt steak on a fresh roots salad and crispy matchstick fries

Marinated skirt steak on a fresh roots salad and crispy matchstick fries

by Regula Ysewijn

Elderflower vinegar

Elderflower vinegar

by The Kitchen with Great British Chefs

Ricotta pancakes with strawberry compote and homemade chocolate spread

Ricotta pancakes with strawberry compote and homemade chocolate spread

by Chantelle Nicholson

Pork chops and flageolet beans dressed with pork fat and sherry vinegar

Pork chops and flageolet beans with a pork fat and sherry vinegar dressing

by The Kitchen with Great British Chefs

Peanut butter and jam thumbprint cookies

Peanut butter and jam thumbprint cookies

by Jack Monroe

English garden salad

English garden salad

by Sally Abé

Caesar salad

Chicken Caesar salad

by Tom Aikens

Ham and eggs with potato pancakes

Ham and eggs with potato pancakes

by Mark Dodson

Roast leg of lamb with honeycomb and minted Jersey Royals

Roast leg of lamb with honeycomb and minted Jersey Royals

by Shaun Rankin

Cod with pimentón, spinach, pine nuts and raisins

Cod loin with pimentón, spinach, pine nuts and raisins

by José Pizarro

Pickled red cabbage

Pickled red cabbage

by Josh Eggleton

Triple tomato tabbouleh

Triple tomato tabbouleh

by Jacqueline Meldrum

Treacle tart with blood orange

Treacle tart with blood orange

by Graham Garrett

Alaska salmon burger with beetroot chutney, dill pickles and salad with sour cream dressing

Salmon burger with beetroot chutney, dill pickles and salad with sour cream dressing

by William Drabble

Gazpacho with quail egg and baby gem

Gazpacho with quail eggs and baby gem

by Angel Zapata Martin

Partridge, cranberry and juniper sausage rolls

Partridge, cranberry and juniper sausage rolls

by James Mackenzie

Marmalade glazed gammon

Marmalade glazed gammon

by Victoria Glass

Mustard-infused rib-eye with crispy potatoes

Mustard-infused rib-eye with crispy potatoes

by Dominic Chapman

Stovies recipe

by Graeme Taylor

Cardamom strawberries

Cardamom strawberries

by Shaun Hill

Roast pheasant with orange and onion marmalade and juices

Roast pheasant with orange and onion marmalade and juices

by Shaun Rankin

Stir-fried crab claws with spring onion, chilli and garlic

Stir-fried crab claws with spring onion, chilli and garlic

by Andy Waters

Couscous tfaya

by Nargisse Benkabbou

Curried pickled eggs

Curried pickled eggs

by The Kitchen with Great British Chefs

Bacon jam recipe

by Ollie Moore

Wood pigeon with cobnuts

Wood pigeon with cobnuts

by Alan Murchison

Berbere spice

by The Kitchen with Great British Chefs

Fresh mint in white chocolate

Fresh mint in white chocolate

by Alfred Prasad

Gammon and leek crumble

Gammon and leek crumble

by Food Urchin

Baby spinach and new potato salad with melted Gorgonzola

Baby spinach and new potato salad with melted Gorgonzola

by Andy Waters

Gooseberry pudding, yoghurt and blueberry

Gooseberry pudding, yoghurt and blueberry

by Paul Welburn

Roasted onion dip

Roasted onion dip

by Rosana McPhee

Confit shoulder of lamb

Confit shoulder of organic lamb, poached plum tomatoes, French beans and potato purée

by Nigel Haworth

Piccolo tomato and watermelon gazpacho

Piccolo tomato and watermelon gazpacho

by Food Urchin

Caulliflower cheese soup

Cauliflower cheese soup with croutons

by The Kitchen with Great British Chefs

Kirsch-soaked cherries with black pudding Krispies

Kirsch-soaked cherries with black pudding Krispies

by Marcello Tully

Snails served on a coulis of watercress with garlic crisps

Snails served on a coulis of watercress with garlic crisps

by Xavier Boyer

Banana marshmallow

Banana marshmallow

by Dominic Chapman

Chicken yakitori

Chicken yakitori

by Helen Graves

Simple raspberry sorbet

Simple raspberry sorbet

by Adam Stokes

Roast cauliflower and chestnuts

Roast cauliflower and chestnuts

by Paul Foster

Porco balichão tamarindo – Macanese tamarind-braised pork

Porco balichão tamarindo – Macanese tamarind-braised pork

by Nuno Mendes

Cranberry sauce recipe

Classic cranberry sauce

by Dominic Chapman

Orange marmalade with cheesecake and Amaretti crumble

Orange marmalade with cheesecake and Amaretti crumble

by Paul Ainsworth

Redcurrant ripple baked cheesecake

Redcurrant ripple baked cheesecake

by Chris Mosler

Gluten Free Amaretto Sour Cupcakes

Gluten-free Amaretto Sour cupcakes

by Victoria Glass

Carrot cake recipe

by Nathan Outlaw

Tamarind, teriyaki and chilli oil barbecued aubergine

Tamarind, teriyaki and chilli oil barbecued aubergine

by Anna Hansen

Egg tofu katsu sando

Egg tofu katsu sando

by Tātā Eatery

Pan-fried skate wing, purple cauliflower purée, pickled cauliflower and romanesco, caper and citrus butter sauce

Pan-fried skate wing, purple cauliflower purée, pickled cauliflower and romanesco, caper and citrus butter sauce

by Laurie Gear

Goat's cheese and lemon ganache

Goat's cheese and lemon ganache

by Paul A Young

Victoria sponge cupcakes

Victoria sponge cupcakes

by William Drabble

Pan-fried scallops with fresh apple salad

Pan-fried scallops with fresh apple salad

by Josh Eggleton

Chargrilled radicchio and blood orange dressing

Chargrilled radicchio and blood orange dressing

by Ollie Moore

Burrata with black figs, Delica pumpkin and chicory

Burrata with black figs, Delica pumpkin and chicory

by Ben Tish

Mushroom noodle soup

Mushroom noodle soup

by Hungry Female

Deep-fried lemon sole with cucumber salad and lime mayonnaise

Deep-fried lemon sole with cucumber salad and lime mayonnaise

by Nathan Outlaw

Wild mushroom pie

Wild mushroom pie

by Willie Harcourt-Cooze

Onion and marmalade chutney

Onion and marmalade chutney

by Colin McGurran

Baked leeks and smoked salmon with cheese sauce

Baked leeks and smoked salmon with cheese sauce

by Nathan Outlaw

Easy roasties recipe

by Lisa Goodwin-Allen

Grana Padano and pickled onion barley risotto

Grana Padano and pickled onion barley risotto

by Josh Eggleton

Custard tart

Classic custard tart

by Charlie Hibbert

Honeycomb ice cream

Honeycomb ice cream

by Anna Hansen

Baklava

by Chloë King

Strawberry and champagne sorbet with basil cream and vanilla shortbread

Strawberry and champagne sorbet with basil cream and vanilla shortbread

by Pete Biggs

Confit garlic

by The Kitchen with Great British Chefs

Thai-style haddock in a bag

Thai-style haddock en papillote

by Shaun Rankin

Iced cucumber soup with feta cheese crumble

Iced cucumber soup with feta cheese crumble

by Andy Waters

Simple chocolate pots

Simple chocolate pots

by Paul Heathcote

Hot chocolate biscuits

Hot chocolate biscuits

by Vivek Singh

Veggie haggis and mustard bites

Veggie haggis and mustard bites

by Jacqueline Meldrum

Poached salmon with potato, leek and watercress dauphinoise

Poached salmon with potato, leek and watercress dauphinoise

by Food Urchin

Braised spicy aubergines

Braised spicy aubergines

by Ken Hom

Wild garlic, zucchini and pine nut with whole wheat fusilli

Wild garlic, courgette and pine nuts with whole wheat fusilli

by Rosana McPhee

Braised venison cobbler

Braised venison cobbler

by Paul Welburn

Grilled lamb with cavolo nero and farro

Grilled lamb with cavolo nero and farro

by Skye Gyngell

Tahini, date and tangerine ice cream

Tahini, date and tangerine ice cream

by Helen Graham (Bubala)

Cacao nib and coconut biscuits

Cacao nib and coconut biscuits

by Rosana McPhee

Strawberry sorbet

Strawberry sorbet

by Stephen Crane

Duck carpaccio with romanesco, cauliflower, fennel and hazelnuts

Duck carpaccio with romanesco, cauliflower, fennel and hazelnuts

by Pascal Aussignac

Crisp bread topped with ricotta, sauteed kale, mushrooms and roasted hazelnuts

Crispbreads topped with ricotta, cavolo nero, wild mushrooms and roasted hazelnuts

by Regula Ysewijn

Tyropitakia – feta and manouri cheese pies

Tyropitakia – feta and manouri cheese pies

by Irini Tzortzoglou

Chocoflan cake

by Nisha Thomas

American mustard

American mustard

by The Kitchen with Great British Chefs

Warm lemon and rosemary chicken salad with a shallot and caper dressing

Warm lemon and rosemary chicken salad with a shallot and caper dressing

by William Drabble

Tuna with coconut, chilli, mango, apple and lime

Tuna with coconut, chilli, mango, apple and lime

by Peter Gordon

Tomato, watermelon and mint salad with goat’s curd

Piccolo cherry tomato, watermelon and mint salad

by Food Urchin

Crushed potato with green olives

Crushed potato with green olives

by Pascal Aussignac

Green tea meringue with tipsy prunes

Green tea meringue with tipsy prune ganache

by Pascal Aussignac

Pear and walnut tarte tatin

Pear and walnut tarte Tatin

by Marcello Tully

Hong Kong egg bites

Hong Kong egg bites

by Becca Pusey

Kashmiri-style roast leg of lamb with cranberries, pistachios and almonds

Kashmiri-style roast lamb shanks with cranberries, pistachios and almonds

by Sumayya Usmani

Chicken fajita kebabs

Chicken fajita kebabs

by Colin McGurran

Pulled Brisket with Horseradish and Fukujinzuke canape recipe

Warm spiced pulled brisket with horseradish and fukujinzuke

by Food Urchin

Pizza Caprino

by Paul Ainsworth

Vanilla ground rice pudding

Vanilla ground rice pudding

by Sumayya Usmani

Oxtail stew with olives

Oxtail stew with olives

by Martin Wishart

Goats cheese rounds with honey, walnut, rocket and umeboshi

Goat's cheese rounds with honey, walnut, rocket and umeboshi

by Food Urchin

Sausage and lentil casserole

Sausage and lentil casserole

by Geoffrey Smeddle

Pepper cookies

Pepparkakor – pepper cookies

by Trine Hahnemann

Scotch bonnet, pineapple and mango hot sauce

Scotch bonnet, pineapple and mango hot sauce

by Helen Graves

Cauliflower crust pizza

Cauliflower crust pizza with chicken and spinach

by Adam Gray

Skrei with chickpeas and chorizo stew

Skrei with chickpea and chorizo stew

by José Pizarro

Braised beef cheek in red wine

Braised beef cheek in red wine

by Pierre Koffmann

Lamb al asador

by Rosana McPhee

Christmas mincemeat recipe

Homemade Christmas Mincemeat

by Sally Abé

Vegan banana and chocolate 'nice' cream

Vegan banana and chocolate 'nice' cream

by Kate Doran

Cuttlefish stew with white beans and 'nduja

Cuttlefish stew with white beans and 'nduja

by Matt Beardmore

Tromboncino squash with mozzarella, fermented chilli and tomato

Tromboncino squash with mozzarella, fermented chilli and tomato

by Alan Stewart

Gajar halwa recipe

by Alfred Prasad

Croation honey cake

Croatian honey cake

by Claire Clark

Asparagus panuchos

Asparagus panuchos

by Santiago Lastra

Rhubarb vanilla pots with granola

Rhubarb vanilla pots with granola

by Anne Faber

Buffalo mozzarella with peas, broad beans, mint, lemon and olive oil

Buffalo mozzarella with peas, broad beans, mint, lemon and olive oil

by Robert Thompson

Rosé negroni

by The Kitchen with Great British Chefs

Panettone bread and butter pudding recipe

Panettone bread and butter pudding

by Rachel Davies

Blackberry Mary

Blackberry Mary

by The Gorgeous Kitchen

Raspberry and lavender crème brûlée

Raspberry and lavender crème brûlée

by Geoffrey Smeddle

Bistecca Fiorentina with artichokes alla Romana and horseradish sauce

Bistecca Fiorentina with artichokes alla Romana and horseradish sauce

by Ruth Rogers

Terrine of confit chicken and foie gras with celeriac remoulade

Terrine of confit chicken and foie gras with celeriac remoulade

by William Drabble

Honey-baked feta with lavender, thyme and rye crisps

Honey-baked feta with lavender, thyme and rye crisps

by Marcus Wareing

Einkorn flour digestive biscuits

Einkorn flour digestive biscuits

by Clare Marriage

Log cabin brace up

Log cabin brace up

by Marcus Wareing

Dauphine potatoes with crème fraîche

Dauphine potatoes with crème fraîche

by Martin Wishart

Salmon with sticky coconut rice

Sesame salmon with sticky coconut rice and pickled cucumber salad

by Georgina Fuggle

Queen of Hearts jam tarts

Queen of Hearts jam tarts

by Karen Burns-Booth

Jasmine Collins

Jasmine Collins

by Vivek Singh

Halloumi with black seed honey

Halloumi with black seed honey

by Helen Graham (Bubala)

Asha's egg curry with basmati rice

Egg curry with basmati rice

by Adam Bennett

Mrs Byatt's Christmas day muffins

Mrs Byatt's Christmas day muffins

by Adam Byatt

Christmas steamed sponge pudding

Christmas steamed sponge pudding

by Louise Robinson

Gluten-free toffee apple puddings

Gluten-free toffee apple puddings

by Howard Middleton

Spaghetti alla carbonara

Spaghetti alla carbonara

by Bryan Webb

Pork chop, cider cream sauce, caramelised apples, thyme

Pork chop in a cider cream sauce with caramelised apples and purple sprouting broccoli

by The Kitchen with Great British Chefs

Crab gnocchi

by Stephen Crane

Citrus yoghurt cake

Citrus yoghurt cake

by Giulia Scarpaleggia

Absinthe and peppermint truffles

Absinthe and peppermint truffles

by Paul A Young

Focaccia

by Paul Ainsworth

Gluten-free raspberry and lemon Swiss roll

Gluten-free raspberry and lemon Swiss roll

by Izy Hossack

Summer cucumber soup with crème fraîche dusted with shichimi pepper

Summer cucumber soup with crème fraîche dusted with shichimi pepper

by Rosana McPhee

Linseed and coconut pudding with smoked syrup

Linseed and coconut pudding with smoked syrup

by Dan Wilson

Vegan beetroot wellingtons with mulled wine gravy

Vegan beetroot Wellingtons with mulled wine gravy

by The Kitchen with Great British Chefs

Crispy pork belly and pumpkin mash dusted with black sesame

Crispy slow-cooked pork belly with pumpkin mash and black sesame

by Rosana McPhee

Scallop and pink grapefruit ceviche

Scallop and pink grapefruit ceviche

by Pascal Aussignac

Bacon, onion and cheddar flatbread

Bacon, onion and cheddar flatbread

by Pete Biggs

One pot Christmas poussin

One-pot Christmas poussin

by Pollyanna Coupland

Wimbledon cake

Gluten-free strawberries and cream 'Wimbledon cake'

by Victoria Glass

Brown butter-baked haddock with braised fennel, fennel velouté and brown shrimp

Brown butter-baked haddock with braised fennel, fennel velouté and brown shrimp

by Steve Groves

Poussin with mustard sauce and mushrooms

Poussin with mustard sauce and mushrooms

by Marcello Tully

Raspberry crème brûlée with coconut snow

Raspberry crème brûlée with coconut snow

by Scott Hallsworth

Poached fillet of beef with salsa verde

Poached fillet of beef with salsa verde

by Geoffrey Smeddle

Cardamom, orange, cranberry and pistachio cantucci

Cardamom, orange, cranberry and pistachio cantucci

by Rachel Davies

Ham hock macaroni cheese

Ham hock macaroni cheese

by Dominic Chapman

Pesto gratinated aubergine with caponata

Pesto gratinated aubergine with caponata

by Luke Holder

Le Coup D’etat - port and prosecco cocktail

Le Coup D’etat – elderflower, port and champagne cocktail

by Luis-Rene Orozco

Courgette and tomato gratin

Courgette and tomato gratin

by Bryn Williams

Pickled wild garlic buds

Pickled wild garlic buds

by The Kitchen with Great British Chefs

Sticky orange polenta cake

Sticky orange polenta cake

by John Torode

Easter cake recipe

Last minute Easter cake

by Miriam Nice

Millionaires' marbled chocolate tart

Millionaires' marbled chocolate tart

by Food Urchin

Beef onglet taco with spring onion crema, morita salsa and coriander

Beef onglet taco with spring onion crema, morita salsa and coriander

by Nud Dudhia (Breddos Tacos)

Welsh Lamb shank with soft polenta and Persian lime pesto

Lamb shank with soft polenta and Persian lime pesto

by Anna Hansen

Provençal potato salad with truffle oil and edible flowers

Provençal potato salad with truffle oil and edible flowers

by Karen Burns-Booth

Christmas shortbread recipe

Sage and onion Christmas shortbread with cheddar and cranberry baubles

by Alyn Williams

Hong Sao Rou - red-braised pork

Hong sao rou – red-braised pork

by Ching He Huang

Autumn Vegetable, Goat’s Curd and Hazelnut Salad with Beetroot Dressing

Autumn vegetable salad with beetroot dressing

by Adam Gray

Mini rose cupcakes

Mini rose cupcakes

by Urvashi Roe

Aubergine curry

Brinjal bhaji – aubergine curry

by Atul Kochhar

Lemon posset with raspberries and shortbread

Lemon posset with raspberries and shortbread

by Matthew Tomkinson

Kachi mirch ka gosht – venison and green peppercorn curry with parathas

Kachi mirch ka gosht – venison and green peppercorn curry with parathas

by Rohit Ghai

Kedgeree recipe

Smoked haddock kedgeree

by Graeme Taylor

Spicy vegan sausage rolls

Spicy vegan sausage rolls

by Jacqueline Meldrum

Grilled mackerel with tomato ceviche

Charred mackerel with tomato ceviche

by Robert Thompson

Cod burgers with homemade tomato ketchup

Cod burgers with homemade tomato ketchup

by Nathan Outlaw

Gurnard with paella rice and clams

Gurnard with paella rice and clams

by Graham Garrett

Galette-saucisse

Galette-saucisse

by Food Urchin

Celeriac dauphinoise with Le Gruyère AOP and garlic

Celeriac dauphinoise with Le Gruyère AOP and garlic

by Food Urchin

Cornish rarebit

Cornish rarebit

by Nathan Outlaw

Chilli roast cauliflower

Chilli roast cauliflower

by Selin Kiazim

Apple cake recipe

by Steven Hawkes

Banana and toffee pancakes

Banana and toffee pancakes

by Marcello Tully

Popcorn brownies

Popcorn brownies

by Shaun Rankin

Croquetas caseras

Croquetas caseras

by José Pizarro

Cypriot flaounes (pilavuna)

Cypriot flaouna (pilavuna)

by Karen Burns-Booth

Tartare sauce

by Galton Blackiston

Brandy snaps

by Sally Abé

Salsify in blankets

Salsify in blankets

by Pollyanna Coupland

Spinach soup with wild garlic toasts

Spinach soup with wild garlic toasts

by Adam Gray

Herb roasted chicken with buttered peas, lettuce and bay leaf

Herb roasted chicken with buttered peas, lettuce and bay leaf

by Paul Heathcote

Albondigas - Smokey Mexican meatbals

Albóndigas Mexicanas – smoky Mexican meatballs

by The Kitchen with Great British Chefs

Peanut butter waffles

Peanut butter waffles

by The Kitchen with Great British Chefs

Corn cakes with beetroot and apple salad. Extracted from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully. (Ebury Press, £28) Photography by Jonathan Lovekin

Corn cakes with beetroot and apple salad

by Yotam Ottolenghi and Ramael Scully

Chargrilled chicken, avocado and Gorgonzola salad

Chargrilled chicken, avocado and Gorgonzola salad

by Nigel Mendham

Vegan vegetable strudel

Vegan vegetable strudel

by Aimee Ryan

Creamy smoked haddock omelette wrap

Creamy smoked haddock omelette wrap

by Alyn Williams

Chermoula

by The Kitchen with Great British Chefs

Spelt, orange and hazelnut mince pies

Spelt, orange and hazelnut mince pies

by The Kitchen with Great British Chefs

Brownies

by Simon Hulstone

Duck liver parfait with smoked duck breast

Duck liver parfait with smoked duck breast

by Josh Eggleton

Puy lentil bolognese

Puy lentil Bolognese

by The Kitchen with Great British Chefs

Winter guacamole with pomegranate and dukkah

Winter guacamole with pomegranate and dukkah

by Monica Shaw

Sea bass with mustard crust and potato terrine

Sea bass with mustard crust and potato terrine

by Luke Tipping

Zesty gluten-free Easter biscuits

Zesty gluten-free Easter biscuits

by Victoria Glass

Nettle soup with poached egg and pancetta

Nettle soup with poached egg and pancetta

by Charlie Hibbert

Kubez el tahineh – sweet tahini rolls

Kubez el tahineh – sweet tahini rolls

by Sami Tamimi and Tara Wigley

Easter sweet spiced fruit bread

Easter sweet spiced fruit bread

by Elly McCausland

Pepper chicken

by Alfred Prasad

Keralan fried chicken with curry leaf mayonnaise

Keralan fried chicken with curry leaf mayonnaise

by Will Bowlby

Stout ice cream with brown bread crumble

Stout ice cream with brown bread crumble

by Galton Blackiston

Venison with Jerusalem artichoke purée and pickled blackberries

Venison with Jerusalem artichoke purée and pickled blackberries

by Scott Goss

Lime mayonnaise

Lime mayonnaise

by Nathan Outlaw

Kothu parotta

by Alfred Prasad

Honey mustard duck with apricot chutney

Honey mustard sarson wali duck with apricot chutney

by Dayashankar Sharma

Sauerkraut

by Kuba Winkowski

Tromboncino squash with mozzarella, fermented chilli and tomato

Tromboncino squash with mozzarella, fermented chilli and tomato

by Alan Stewart

Braised beef with five-spice and star anise

Braised beef with five-spice and star anise

by Richard Bainbridge

Plum upside-down cake

Damson plum upside-down cake

by Monica Shaw

Raspberry curd doughnuts

Raspberry curd doughnuts

by Paul Ainsworth

French Toast and Vanilla Raspberry Compote

French toast with vanilla and raspberry compote

by Karen Burns-Booth

Dark chocolate and wild mushroom millefeuille

Dark chocolate and wild mushroom mille-feuille

by Paul A Young

Red wine-poached monkfish with corn, girolles and black garlic

Red wine-poached monkfish with corn, girolles and black garlic

by Tom Anglesea

Confit duck leg, braised red cabbage, green peppercorn sauce, caramelised apples

Confit duck leg, braised red cabbage, green peppercorn sauce, caramelised apples

by Andy Waters

Fine beans and potato curry

Fine beans and potato curry

by Alfred Prasad

Corn & N’duja

Corn and 'nduja with pickled Padrón peppers and egg yolk

by Dan Wilson

Launceston lamb sweetbreads with Coles Farm peas

Launceston lamb sweetbreads with Coles Farm peas

by Mark Hix

Alaska salmon with green apple salad

Salmon with green apple salad

by Andy Waters

Lobster masala

by Peter Joseph

Turbot with mussels, sea vegetables and salsify

Turbot with mussels, sea vegetables and salsify

by Richard Corrigan

Ghati masala prawns

Ghati masala prawns

by Rohit Ghai

Brick pastry parcels stuffed with tofu, lemongrass and fennel

Brick pastry parcels stuffed with tofu, lemongrass and fennel

by Anna Hansen

Beetroot and roasted almond dip

Beetroot and roasted almond dip

by Tess Ward

Spiced brioche with buckthorn curd

Spiced brioche with buckthorn curd

by Simon Rogan

Artichokes with hazelnut butter

Artichokes with hazelnut butter

by Food Urchin

Almond biscuits

Almond biscuits

by Dominic Chapman

Crab, cheddar and chive omelette

Crab, cheddar and chive omelette

by Nathan Outlaw

Mini mincemeat puffs

Mini mincemeat palmiers

by Adam Byatt

Coconut rice

by Nisha Thomas

Cuttlefish with baharat, peas and samphire

Cuttlefish with baharat, peas and samphire

by Selin Kiazim

Revani (Greek semolina cake)

Revani (Greek semolina cake)

by Food Urchin

Baked banana and chocolate tart

Baked banana and chocolate tarts

by Bryn Williams

Lamb, Fennel and Anchovy Meatballs

Lamb, fennel and anchovy meatballs

by Helen Graves

Quick-pickled potato salad with capers, olives and artichokes

Quick-pickled potato salad with capers, olives and artichokes

by Pollyanna Coupland

Ossau-Iraty with caramelised clementines and Pimm's sauce

Ossau-Iraty with caramelised clementines and Pimm's sauce

by Pascal Aussignac

Cherry jam

by The Kitchen with Great British Chefs

Cornish pasties with beer gravy

Cornish pasties with beer gravy

by Helen Graves

Peach Melba float

Peach Melba float

by Great British Chefs

Smoked chilli Quorn tacos

Smoked chilli Quorn tacos

by Selina Periampillai

Fish molee recipe

by Alfred Prasad

Turkey cornmeal pancake wrap

Turkey cornmeal pancake wrap

by Rosana McPhee

Indian-spiced coconut rice pudding with aromatic poached pears

Indian-spiced coconut rice pudding with aromatic poached pears

by Deena Kakaya

Purple sprouting broccoli with fermented tofu

Purple sprouting broccoli with fermented tofu

by Larkin Cen

Sheem Bhaji - Bangladeshi Mangetout Sauté

Sheem bhaji - Bangladeshi mangetout sauté

by Dina Begum

Sweet potato and soba-ko fries

Sweet potato fries

by Scott Hallsworth

Braised pheasant with sloe gin and chestnuts

Braised pheasant with sloe gin and chestnuts

by Louise Robinson

Treacle-cured salmon

Treacle-cured salmon

by Andy McLeish

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

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

by Matthew Tomkinson

Grilled sea bass, crisp okra fingers, coconut rice and dhal sauce

Grilled sea bass, crisp okra fingers, coconut rice and dhal sauce

by Vineet Bhatia

Curried squash tartlet with apple and chicory salad

Curried squash tartlet with apple and chicory salad

by The Kitchen with Great British Chefs

Pear tarte tatin with Gorgonzola

Pear tarte tatin with Gorgonzola

by Luke Tipping

Vegetarian sushi bowl recipe

Vegetarian sushi bowl

by Georgina Fuggle

Veggie enchiladas with tomatillo sauce

Veggie enchiladas with tomatillo sauce

by Becca Pusey

Venison faggots with sweetcorn

Venison faggots with sweetcorn

by Sally Abé

Miso grilled chicken wings

Miso-grilled hot wings

by Scott Hallsworth

Mulled Cider recipe

by Sally Abé

Le Gruyère AOP and tomato choux fritters

Le Gruyère AOP and tomato choux fritters

by Nancy Anne Harbord

Mini quail egg quiches

Mini quail egg quiches

by Andrew Sheridan

Chestnut gnocchi with mushroom veloute,

Chestnut gnocchi with mushroom veloute and wild mushrooms

by The Kitchen with Great British Chefs

Roasted rack of English lamb with chargrilled Provencal vegetables, olive tapenade and basil pesto

Roasted rack of English lamb with chargrilled Provencal vegetables, olive tapenade and basil pesto

by Matthew Tomkinson

Roast pumpkin and chestnut purée

Roast pumpkin and chestnut purée

by Peter Gordon

Perline potato and bacon skewers

British Gem potato and bacon skewers

by Rosana McPhee

Sichuanese aubergine

Sichuanese aubergine

by Andrew Wong

Roast beef and horseradish sandwich

Roast beef and horseradish sandwich

by The Quality Chop House

Cock a leekie soup

Cock a leekie soup

by Graeme Taylor

Chūtoro nigiri – medium fatty tuna nigiri

Chūtoro nigiri – medium fatty tuna nigiri

by Hideki Hiwatashi

Clam and kumquat tostada with peanut salsa macha

Clam and kumquat tostada with peanut salsa macha

by Nud Dudhia (Breddos Tacos)

Rabbit and pork fat kebab with Sulla sauce and carrot pickle

Rabbit and pork fat kebab with Sulla sauce and carrot pickle

by Will Bowlby

Fermented garlic

Fermented garlic

by The Kitchen with Great British Chefs

Strawberry and cream panna cotta

Strawberry and cream panna cotta

by Graham Campbell

Corn-fed chicken with wild mushrooms and leeks

Corn-fed chicken with wild mushrooms and leeks

by Paul Heathcote

Cajun buttered corn on the cob

Cajun buttered corn on the cob

by The Kitchen with Great British Chefs

Buttermilk pancakes

Buttermilk pancakes

by The Kitchen with Great British Chefs

Raspberry ripple sundae

Raspberry ripple sundae

by Louise Robinson

Cod with bouillabaisse sauce

Cod with bouillabaisse sauce

by Stephen Crane

Strawberry and chilli jellies

Strawberry and chilli jellies

by Simon Hulstone

Sri Lankan green bean curry

Sri Lankan green bean curry

by Kolamba, Soho

Saltfish accra

by Keshia Sakarah

Organic chargrilled hanger steak, loaded potato skins, baby gem and blue cheese salad

Organic chargrilled hanger steak, loaded potato skins, baby gem and blue cheese salad

by Lisa Goodwin-Allen

Nebbiolo bagna cauda with blanched vegetables

Nebbiolo bagna cauda with blanched vegetables

by Theo Randall

Strawberry ice cream

Strawberry ice cream

by Graham Campbell

The Pony and Trap curry sauce

The Pony and Trap curry sauce

by Josh Eggleton

Indo-Thai mango and coconut bhel

Indo-Thai mango and coconut bhel

by Deena Kakaya

Prawn and smoked salmon ravioli

Prawn and smoked salmon ravioli

by Georgina Auterac

Stilton beignets with grape jelly

Stilton beignets with grape jelly

by Galton Blackiston

Ravigote sauce

by Henry Harris

Sourdough crispbreads with beetroot pickled eggs and dill and caper yoghurt

Sourdough crispbreads with beetroot-pickled eggs and dill and caper yoghurt

by Louise Robinson

Aubergine parmigiana

Easy aubergine parmigiana

by Marcello Tully

Grilled little lettuce

Grilled lettuce

by Helen Graves

Cod with spring vegetables

Cod with spring vegetables

by Jeremy Lee

Spaghetti with lemon, anchovy, sage and pangrattato

Spaghetti with lemon, anchovy, sage and pangrattato

by Ben Tish

Cabbage with bacon and chestnuts

Cabbage with bacon and chestnuts

by Adam Gray

Smoked salmon terrine with leeks and confit potatoes

Smoked salmon terrine with leeks and confit potatoes

by Josh Eggleton

Mackerel with cucumber and borage

Mackerel with cucumber and borage

by Will Devlin

Minted pea and watercress soup

Minted pea and watercress soup

by Monica Shaw

Lemon drizzle cake with edible flowers

Lemon drizzle cake with edible flowers

by Karen Burns-Booth

Christmas turkey gravy

Christmas turkey gravy

by Dominic Chapman

Peruvian summer roast chicken

Peruvian summer roast chicken salad

by Victoria Glass

Cauliflower Curry Recipe

Cauliflower curry with yoghurt and almonds

by Karen Burns-Booth

Charred sprouts with orange zest, chestnuts and pancetta

Charred sprouts with orange zest, chestnuts and pancetta

by Michael Bremner

Coal-baked onion with chard, labneh and beans

Coal-baked onion with chard, labneh and beans

by Alan Stewart

Vegan spiced rice pudding

Vegan spiced rice pudding

by Jacqueline Meldrum

Pumpkin and feta empanadas

Pumpkin and feta empanadas

by Becca Pusey

Herby wholegrain mustard

Herby wholegrain mustard

by The Kitchen with Great British Chefs

Baked asparagus cheese

Baked asparagus cheese

by Nathan Outlaw

Gooseberry 'boshi' – Japanese-style sour salted gooseberries

Gooseberry 'boshi' – Japanese-style sour salted gooseberries

by Neil Campbell

Japanese cream stew

Japanese cream stew

by Rosana McPhee

Bavette Shami Kebabs with black cardamom, black cumin and cinnamon

Bavette Shami Kebabs with black cardamom, black cumin and cinnamon

by Sumayya Usmani

Creme egg chocolate drizzle cake

Creme egg chocolate drizzle cake

by Karen Burns-Booth

Spiced fig jam

by Andrew Gravett

Bao dough

by Jeremy Pang

Spiced poached quince with mascarpone

Spiced poached quince with mascarpone

by Louise Robinson

Dan dan noodles

Dan dan noodles

by Larkin Cen

Cured monkfish, ginger and spring onion dressing, yoghurt

Cured monkfish, ginger and spring onion dressing, yoghurt

by Tom Brown

Cherry chocolate cooler

Cherry chocolate cooler

by Paul A Young

Beef and mushroom lasagne

Beef and mushroom lasagne

by Helen Graves

Elderberry gin

by The Kitchen with Great British Chefs

Fried pheasant

by The Jugged Hare

Prawn and grapefruit cocktail

Prawn and grapefruit cocktail

by Adam Gray

Strawberry coulis

Strawberry coulis

by The Kitchen with Great British Chefs

Chicken Kiev with Le Gruyère AOP

Chicken Kiev with Le Gruyère AOP

by Galton Blackiston

Pigeon breast with beetroot crème fraîche

Pigeon breast with beetroot crème fraîche

by Marcello Tully

Grilled onglet with sautéed wild mushrooms, pancetta, potato purée and red wine sauce

Grilled onglet with sautéed wild mushrooms, pancetta, potato purée and red wine sauce

by Andy McLeish

Ribeye steak with confit garlic pressed potatoes and baked cheese and onion

Barbecued rib-eye with confit garlic potatoes and baked cheese and onion

by Michael Bremner

Baked hen's egg with crushed celeriac, truffle and croutons

Baked hen's egg with crushed celeriac, truffle and croutons

by Luke Tipping

Barbecue Goat Chops with Smoky Aubergine Sauce

Barbecued goat chops with smoky aubergine sauce

by Helen Graves

Roast cauliflower with smoked cheddar sauce, pickled leeks, nuts and seeds

Roast cauliflower with smoked cheddar sauce, pickled leeks, nuts and seeds

by Pollyanna Coupland

Fine herb tart

by Russell Bateman

Grilled Alaska salmon with borlotti beans and ‘nduja

Grilled salmon with borlotti beans and ‘nduja

by Francesco Mazzei

Three-chocolates Christmas pudding

Three-chocolates Christmas pudding

by Paul A Young

Steamed Salmon, saffron and cauliflower cous-cous,

Steamed salmon with cauliflower and saffron couscous

by Michael Caines

Strawberry shortcakes

Strawberry shortcake

by The Kitchen with Great British Chefs

Mini beef and hummus burgers

Mini beef and hummus burgers

by Marcus Wareing

Honey flapjack with frozen yoghurt

Honey flapjack with frozen yoghurt

by Alyn Williams

Sweet potato chips

Sweet potato chips

by Simon Hulstone

Roasted veal sweetbreads, cockles, cauliflower cous-cous and girolles

Roasted veal sweetbreads, cockles, cauliflower cous-cous and girolles

by Adam Simmonds

Monkfish, citrus, urfa chilli dressing and coriander

Monkfish, citrus, urfa chilli dressing and coriander

by Selin Kiazim

Chocolate orange sorbet

Chocolate orange sorbet

by Paul Ainsworth

Sausage and apple pies

Sausage and apple pies

by Karen Burns-Booth

Roasted leeks, farro, zhoug and cashew ‘butter’

Roasted leeks with farro, zhoug and toasted cashew cream

by Chantelle Nicholson

Piccolo cherry tomato and clementine gazpacho

Piccolo cherry tomato and clementine gazpacho

by Richard Bainbridge

Wild rocket, halloumi & pear platter

Pear, halloumi and wild rocket crispbreads

by Rosana McPhee

Couscous

by Paul Heathcote

Salted watermelon salad with mint, almond, cucumber and chilli

Salted watermelon salad with mint, almond, cucumber and chilli

by The Kitchen with Great British Chefs

Harissa chicken with pomegranate molasses cauliflower

Harissa-marinated chicken with cauliflower

by The Kitchen with Great British Chefs

Popping coconut snowballs make a great edible Christmas gift

Popping coconut snowballs

by Graham Campbell

Raspberry and coconut sundae

Raspberry and coconut sundae

by Sally Abé

Easter lamb pie

Gluten-free Easter lamb pie

by Victoria Glass

Slow-cooked aubergines, tamarind, roasted onion, white bean purée

Slow-cooked aubergines, tamarind, roasted onion, white bean purée

by Chantelle Nicholson

Carrot, cumin and kidney bean burger

Carrot, cumin and kidney bean burger

by Jack Monroe

Strawberries, mangoes and cream

Strawberries, mangoes and cream

by Sumayya Usmani

Dill pickles

by The Kitchen with Great British Chefs

Sticky ginger pudding, marinated pineapple, mango cream and ginger beer syrup

Sticky ginger pudding, marinated pineapple, mango cream and ginger beer syrup

by Will Holland

Papaya and chia breakfast bowl

Papaya and chia breakfast bowl

by Rosana McPhee

Tuscan-style sausage ragu

Tuscan-style sausage ragù

by Luke Holder

Celeriac and apple salad with Saint Agur dressing

Celeriac and apple salad with Saint Agur dressing

by Raymond Blanc (for Saint Agur)

Asparagus risotto

Asparagus risotto

by The Kitchen with Great British Chefs

Chilled melon and olive oil soup with 'nduja toast and oregano

Chilled melon and olive oil soup with 'nduja toast and oregano

by Steve Groves

Pork chop, braised lentils, saffron aioli

Pork chop with braised lentils, chimichurri and saffron aioli

by The Kitchen with Great British Chefs

Slow cooked turkey leg, pancetta, wild mushrooms and baby vegetables

Slow cooked turkey leg, pancetta, wild mushrooms and baby vegetables

by William Drabble

Summer mange tout, radish and tuna salad

Mangetout, radish and white tuna salad

by Georgina Fuggle

Harissa-marinated lamb with mint chutney, pistachios and yoghurt dressing

Harissa-marinated lamb with mint chutney, pistachios and yoghurt dressing

by Marcus Wareing

Gin and tonic cake recipe

Gin and tonic cake

by Victoria Glass

Creme egg fudge recipe

Creme egg fudge

by Helen Best-Shaw

Khorosan pancakes with maple and hazelnuts

Khorasan pancakes with maple and hazelnuts

by The Kitchen with Great British Chefs

Pork, apple and wholegrain mustard roll

Pork, apple and wholegrain mustard roll

by Russell Brown

Double chocolate Christmas pudding cakes

Double chocolate Christmas pudding cakes

by Karen Burns-Booth

Brockman’s tonic

Brockman’s tonic

by Adam Gray

Steamed plaice with ginger and soy

Steamed plaice with ginger and soy

by Andrew MacKenzie

Hot chocolate

by Jennifer Earle

Rhubarb trifle

by Dominic Chapman

Pulla bread

by Trine Hahnemann

Japchae Korean Noodles

by Louise Robinson

Indian potato cakes

Indian potato cakes

by Alfred Prasad

Chicken katsu curry

Chicken katsu curry

by Sally Abé

Butternut squash soup

Butternut squash soup

by Dominic Chapman

Fresh lumpfish roe with crispy chicken skin, onions and cream

Fresh lumpfish roe with crispy chicken skin, onions and cream

by Christoffer Hruskova

Turkey 'cini

Turkey arancini

by Frances Atkins

Biscotti

by Theo Randall

Baked salmon with tomato, mushroom and mascarpone sauce

Baked salmon with tomato, mushroom and mascarpone sauce

by Ren Behan

Chorizo and prawn pierogi in a chorizo and cider broth

Chorizo and prawn pierogi in a chorizo and cider broth

by Kuba Winkowski

Lemongrass tofu banh mi

Lemongrass tofu bánh mì

by Helen Graves

Suya

by Helen Graves

Swedish semla

by Louise Robinson

Unagi nigiri

Seared unagi nigiri

by Hideki Hiwatashi

Grilled honeyed figs on sourdough toast with goat’s milk labneh and lemon thyme

Grilled honeyed figs on sourdough toast with goat’s milk labneh and lemon thyme

by Elly McCausland

Stilton, mushroom and red pepper quiche

Stilton, mushroom and red pepper quiche

by Dominic Chapman

Passion fruit macarons

Passion fruit macarons

by Agnar Sverrisson

Duck Pot-au-feu

Duck Pot-au-feu

by Pascal Aussignac

Galton's tomato sauce

Galton's tomato ketchup

by Galton Blackiston

Cheese and saffron rolls

Cheese and saffron rolls

by Nathan Outlaw

Venison tartare, umeboshi mayo, gherkin, shallot, quail egg yolk

Venison tartare, umeboshi mayo, gherkin, shallot, quail egg yolk

by Anna Hansen

Sweetcorn soup with crispy tempura prawns

Sweetcorn soup with crispy tempura prawns

by Shaun Rankin

Chimichurri sauce

Chimichurri sauce

by Rosana McPhee

Spiced roast potatoes with coriander, cumin and black pepper

Spiced roast potatoes with coriander, cumin and black pepper

by Sumayya Usmani

Shiitake chive dumplings recipe

Shiitake chive dumplings

by Jeremy Pang

Knickerbocker glory 100

Knickerbocker glory 100

by Adam Byatt

Quick chickpea and spinach curry

Quick chickpea and spinach curry

by Urvashi Roe

Scallop salad with cobnuts

Scallop salad with cobnuts

by Adam Gray

Venison, celeriac and mushroom pudding

Venison, celeriac and mushroom pudding

by Russell Brown

Cheddar scones with pickled celery and grilled figs

Cheddar scones with pickled celery and grilled figs

by Nathan Outlaw

Roasted cod with champagne and honey

Roasted cod with champagne and honey

by Tong Chee Hwee

Zabaglione with tea-poached prunes

Moscato zabaglione with tea-poached prunes

by Dominic Chapman

Brunch Mary

by Bruno Loubet

Carrot fudge recipe

by Vineet Bhatia

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

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

by Graham Campbell

Strawberry and potato dumplings with basil and sour cream

Strawberry and potato dumplings with basil and sour cream

by Kuba Winkowski

Hot mixed vegetables on toasted baps

by Alfred Prasad

Garden peas, goat's cheese, lardo

Garden peas with goat's cheese and lardo

by James Cochran

Boxty with black pudding and egg

Boxty with black pudding and poached eggs

by Chloë King

Anticuchos

by Victoria Glass

Lentil soup

Lentil and ham hock soup

by Graeme Taylor

Chicken korma

by Alfred Prasad

Sun-dried tomato and avocado spaghetti

Sun-dried tomato and avocado spaghetti

by Rachel Phipps

Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes

Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes

by Food Urchin

Rhubarb and orange drizzle cake

Rhubarb and orange drizzle cake

by Louise Robinson

Ale-braised mutton and kidney faggots with peas, lettuce and mint

Ale-braised mutton and kidney faggots with peas, lettuce and mint

by James Mackenzie

Matcha pan

by Edd Kimber

Gluten-free apple and ginger crumble

Gluten-free apple and ginger crumble

by Victoria Glass

Burnt Basque cheesecake

Burnt Basque cheesecake

by Edd Kimber

Star and snowflake christmas cake recipe

Star and snowflake Christmas cake

by Karen Burns-Booth

Beef carpaccio

by Theo Randall

Coconut and molasses cake with spiced frosting

Coconut and date molasses cake with cardamom spiced icing

by Dina Begum

Babaka

Babka with poppy seeds, sesame seeds and cinnamon and served with Valençay goat's cheese and honey

by Pascal Aussignac

Molho a campanha

Molho à campanha – Brazilian tomato salsa

by Marcello Tully

Coronation cauliflower with roasted apricots and pickled turmeric

Coronation cauliflower with roasted apricots and pickled turmeric

by The Kitchen with Great British Chefs

Pecan pie

by Andy McLeish

Pasta with ceps and boudin blanc

Pasta with ceps and boudin blanc

by Stephen Crane

Hispi cabbage

by Adam Gray

Crayfish and beansprout summer rolls

Crayfish and beansprout summer rolls

by Victoria Glass

Terrine of calves liver

Terrine of calves liver

by Bryan Webb

Apple muffin recipe

by Shaun Rankin

Swede massaman curry

Swede massaman curry

by Anna Tobias

Barbecued pineapple mojito royale

Barbecued pineapple mojito royale

by Nancy Anne Harbord

Watercress and mussel risotto

Watercress and mussel risotto

by The Kitchen with Great British Chefs

Braised stuffed lamb hearts

Braised stuffed lamb hearts

by Food Urchin

Whole wheat penne with kale, chilli, garlic and pecorino

Whole wheat penne rigate with kale, chilli, garlic and Pecorino Romano

by Valeria Necchio

Barbecued hoisin chicken skewers

Barbecued hoisin chicken skewers with smashed cucumber salad

by Shu Han Lee

Isle of Wight tomatoes with tomato broth

Isle of Wight tomatoes with tomato broth

by Ollie Templeton

Prawn nigiri

by Hideki Hiwatashi

Brigadieros da Escocia (chocolate truffles)

Brigadieros da Escocia (chocolate truffles)

by Marcello Tully

Three chocolate no-bake malteser cheesecake

Three chocolate no-bake Malteser cheesecake

by Karen Burns-Booth

Welsh cakes

Classic Welsh cakes

by Scott Davies

Honey ale soda bread with hand-churned butter

Honey ale soda bread with hand-churned butter

by Chloë King

Jerusalem artichoke soup

Jerusalem artichoke soup

by Stephen Crane

Roasted baby beetroots with hazelnuts, blue cheese and mustard

Roasted baby beetroots with hazelnuts, blue cheese and mustard

by Adam Gray

Warm Tofu in Garlic Sesame Sauce

Warm tofu in garlic and sesame sauce

by Monica Shaw

Alaska salmon in spicy coconut cream

Salmon in spicy coconut cream

by Andy Waters

Spelt, ginger and treacle loaf with clementine icing

Spelt, ginger and treacle loaf with clementine icing

by The Kitchen with Great British Chefs

Quorn and sweet potato curry

Quorn and sweet potato curry

by Karen Burns-Booth

Braised fennel and cucumber with sourdough crumbs, smoked pancetta and baked cod loin

Braised fennel and cucumber with sourdough crumbs, smoked pancetta and baked cod loin

by Food Urchin

Fusilli Pasta Salad with Kale, Pumpkin and Toasted nuts

Autumn pumpkin and whole wheat fusilli pasta salad with kale, feta and almonds

by Karen Burns-Booth

Rye bread

by Kevin Mangeolles

Carciofi alla Giudea – crispy fried artichokes

Carciofi alla Giudea – crispy fried artichokes

by Rosana McPhee

Crispy pig's ears with nasturtium and caper tartare sauce

Crispy pig's ears with nasturtium and caper tartare sauce

by Simon Hulstone

Black treacle-cured Alaska salmon

Black treacle-cured salmon

by Mark Dodson

'Spirafrizzata' - spiralizer frittata

'Spirafrizzata' – spiralizer frittata

by Food Urchin

Spanish orange custard flans

Spanish orange custard flans

by Karen Burns-Booth

Duck breast with red curry-infused jasmine rice

Duck breast with red curry-infused jasmine rice

by Food Urchin

BBQ Baby Back Ribs Recipe

Prune-marinated sticky barbecue ribs

by Rosana McPhee

Apricot and mustard glazed ham with smashed roast potatoes

Apricot and mustard-glazed ham with smashed roast potatoes

by The Kitchen with Great British Chefs

Chocolate sorbet

Chocolate sorbet

by Paul Ainsworth

Strawberry ice cream with marinated strawberries and pouring cream

Strawberry ice cream with marinated strawberries and pouring cream

by Graham Campbell

Chicken Fricassee

Chicken drumstick fillet fricassée

by The Kitchen with Great British Chefs

Blueberry gin

by The Kitchen with Great British Chefs

Sea bream a la talla

Sea bass a la talla

by Nud Dudhia (Breddos Tacos)

Goat's milk and fig leaf ice cream with blackcurrant juice, blackberries and olive oil

Goat's milk and fig leaf ice cream with blackcurrant juice, blackberries and olive oil

by Phil Howard

Gluten-free buckwheat, ginger and chocolate chip cookies

Gluten-free buckwheat, ginger and chocolate chip cookies

by Victoria Glass

Courgette bhaji with nasturtiums and chilli

Courgette bhaji with nasturtiums and chilli

by Will Devlin

Slow braised ham hock in yellow bean sauce, white pepper and five-spice

Slow-braised ham hock in yellow bean sauce, white pepper and five-spice

by Jeremy Pang

Ultimate Yorkshire puddings

Ultimate Yorkshire puddings

by Galton Blackiston

Vegan jackfruit khow suey

Vegan jackfruit khow suey

by Alfred Prasad

Boudin noir, pomme purée and glazed grapes

Boudin noir, pomme purée and glazed grapes

by Galvin brothers

Passion fruit and white chocolate petits fours

Passion fruit and white chocolate petits fours

by Martin Wishart

Air-dried ham with a fried duck egg and Parmesan

Air-dried ham with a fried duck egg and Parmesan

by Dominic Chapman

Duck breast with confit fig, fennel and five spice

Duck breast with confit fig, fennel and five spice

by Agnar Sverrisson

Clotted cream fudge

Clotted cream fudge

by Sally Abé

Soy pickled quail eggs

Soy-pickled quail eggs

by Pollyanna Coupland

Namoura with roast quince

Namoura – Lebanese semolina cake

by Stosie Madi

Regency cupcakes - Queen cakes

Regency cupcakes - Queen cakes

by Karen Burns-Booth

Tomato, courgette and aubergine gratin

Tomato, courgette and aubergine gratin

by William Drabble

Thai green sea bass with galangal, lemon grass and coconut

Thai green sea bass with galangal, lemon grass and coconut

by Thomasina Miers

Welsh rarebit

by Andrew MacKenzie

Heart biscuits

Heart-shaped biscuits

by Urvashi Roe

Salmon en papillote

Salmon en papillote

by Josh Eggleton

Blood orange mousse with blood orange sorbet

Blood orange mousse with blood orange sorbet

by Galton Blackiston

Slow cooked lamb shoulder with Stichelton crushed new potatoes, rosemary glazed carrots and a hot cross crumb

Slow-cooked lamb shoulder with Stichelton potatoes, rosemary carrots and a hot cross crumb

by Michael Bremner

Moutabal