Mackerel pâté recipes

Mackerel pâté with pickled cucumber

Mackerel pâté recipes

Mackerel pâté info

A simple mackerel pâté on toast makes a great canapé or starter, particularly when it is offset with the sharpness of pickled cucumber, lemon or beetroot. Whether you use fresh or smoked mackerel, the end result is light and creamy but intensely flavoured at the same time.

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2496 recipes

Magnum liquorice

Magnum liquorice

by Gary Jones

Bouillabaisse with cock crab and poached lobster

Bouillabaisse with cock crab and poached lobster

by Phil Fanning

Smoked salmon and lemon infused salsify

Smoked salmon and lemon infused salsify

by Simon Hulstone

Native lobster, roasted heritage carrots, carrot purée, buttermilk

Native lobster, roasted heritage carrots, carrot purée and buttermilk purée

by David Everitt-Matthias

Parmesan ‘cloud’, Parmesan ice cream, tomato jam, pickled sunflower seeds

Parmesan ‘cloud’, Parmesan ice cream, tomato jam, pickled sunflower seeds

by Matt Gillan

Hake fillet with golden beet and radish salad

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by Simon Rogan

White chocolate with grapefruit and lemon

White chocolate with grapefruit and lemon

by Nuno Mendes

Grilled leek, aubergine and mushrooms

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by Steve Drake

Gladiola petals and spicy violet pearls

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by Pascal Aussignac

Vanilla panna cotta, rhubarb, ginger

Vanilla panna cotta, rhubarb, ginger

by Daniel Clifford

Compressed watermelon and king prawn curry

Compressed watermelon and king prawn curry

by Simon Hulstone

Mulled winter fruits with cinnamon ice cream

Mulled winter fruits with cinnamon ice cream

by Gary Jones

Longhorn beef sirloin, pickled walnut salsa verde and tropea onions

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by Merlin Labron-Johnson

Langoustine with smoked enokis and lardo

Langoustine with smoked enokis and lardo

by Nuno Mendes

Aberdeen Angus rib eye, mushroom purée and beef tea

Aberdeen Angus rib-eye, mushroom purée and beef tea

by Kevin Mangeolles

Venison carpaccio recipe

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by Paul Ainsworth

Salted pork neck, dried berries, wild mushrooms and wild garlic

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by Christoffer Hruskova

Chocolate and olive oil truffles with red pepper and raspberry jelly and sea salt

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by Simon Hulstone

Edamame bean stuffed Portobello mushroom

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by Atul Kochhar

Confit cod with egg yolk and saffron

Confit cod with egg yolk and saffron

by Nuno Mendes

Mango crème douglas-fir and yoghurt sorbet, white cookie dough

Mango crémeux douglas-fir and yoghurt sorbet, white cookie dough

by Daniel Clifford

Beef fillet with marrow bones, oyster sabayon and girolle mushrooms

Beef fillet with marrow bones, oyster sabayon and girolle mushrooms

by Pascal Aussignac

Sicilian rabbit

Sicilian rabbit

by Francesco Mazzei

Lamb sweetbreads with pea, watermelon, anchovy and saffron crisp

Lamb sweetbreads with pea, watermelon, anchovy and saffron crisp

by Matt Gillan

Mousseline of grouse with pearl barley, savoy cabbage, pancetta and red wine

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by Phil Howard

Langoustine tails in feiulle de bric with basil

Langoustine tails in feiulle de bric with basil

by William Drabble

Guinea fowl with liquorice braised leeks, morels and rosemary

Guinea fowl with liquorice braised leeks, morels and rosemary

by Marcus Eaves

Cured salmon

Cured Salmon Recipe With Fennel, Beetroot and Dill

by Marcello Tully

Ravioli of duck, seared langoustine tails and sherry veal jus

Ravioli of duck, seared langoustine tails and sherry veal jus

by Mark Jordan

Turbot with prawns, braised fennel and borage

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by Marcus Eaves

Braised pig's head with black pudding and pumpkin

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by Matt Gillan

Cinderford lamb, Brock Hall farm goat’s curd, wild garlic roots and shoots

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by David Everitt-Matthias

Fillet of grass-fed beef, pomme anna and mushroom purée

Sous vide fillet of beef, pomme anna and mushroom purée

by Simon Gueller

Caramel mille feuille, mango and gold leaf press and crystalised chilli

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by Frances Atkins

Paris House snail garden

Paris House snail garden

by Phil Fanning

Truffle roasted duck

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by Tong Chee Hwee

Sea trout with ruby chard and clams

Sea trout with ruby chard and clams

by Alan Murchison

Seared tuna with tofu and miso

Seared tuna with tofu and miso

by Aaron Patterson

Vanilla cheesecake with candied walnuts, grapes and apple sorbet

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by Shay Cooper

Prune and Tokaji parfait, prune cake, Tokaji jelly, white chocolate ganache and mascarpone ice cream

Prune and Tokaji parfait, prune cake, Tokaji jelly, white chocolate ganache and mascarpone ice cream

by Michael Wignall

Rolled pig's head with langoustine and a crispy ear salad

Rolled pig's head with langoustine and a crispy ear salad

by Tom Kitchin

Stonham farm Wagyu beef with oxtail and barley

Stonham farm Wagyu beef with oxtail and barley

by Gary Jones

Spiced foie gras with pickled mushrooms and Sauternes jelly

Spiced foie gras with pickled mushrooms and Sauternes jelly

by Tom Aikens

Red mullet and squid with oven-dried tomatoes, wild fennel and pickled mushrooms

Red mullet and squid with oven-dried tomatoes, wild fennel and pickled mushrooms

by Nathan Outlaw

Grouse, fried brioche and fig purée

Grouse, fried brioche and fig purée

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Crispy oysters with pickled vegetable salad and citrus mayonnaise

Crispy oysters with pickled vegetable salad and citrus mayonnaise

by Nathan Outlaw

Confited foie gras, bramley apple compote and walnut crunch

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by Adam Simmonds

Sea bass with prawn tortellini, fennel purée and white wine sauce

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by Simon Hulstone

Mutton bresaola, artichokes, goat's curd, wheatgrass

Mutton bresaola, artichokes, goat's curd, wheatgrass

by Michael Wignall

Fillet of sea bass with Parma ham, sauté artichokes and watercress

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by Matthew Tomkinson

Primavera tulips

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by Pascal Aussignac

Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus

Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus

by Michael Wignall

Scallops with curried parsnip purée, parsnip crisps and pomegranate

Scallops with curried parsnip purée, parsnip crisps and pomegranate

by Marcus Wareing

Beef sirloin with white asparagus, Solomon’s seal, craft ale

Beef sirloin with white asparagus, Solomon’s seal, craft ale

by Alyn Williams

Cornish skate wing

Sous vide Cornish skate wing

by Michael Wignall

Bergamot parfait, orange jelly, liquorice cream

Bergamot parfait, orange jelly, liquorice cream

by David Everitt-Matthias

Bouillabaisse, bok choi and saffron aioli

Bouillabaisse, bok choi and saffron aioli

by Mark Jordan

Textures of corn

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by Robert Ortiz

Mustard panna cotta with heritage beetroot and goat’s cheese crumble

Mustard panna cotta with heritage beetroot and goat’s cheese crumble

by Nigel Mendham

White chocolate mousse and sorbet with dill and cucumber

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by Agnar Sverrisson

Slow-cooked duck egg with duck confit, asparagus and cobnuts

Slow-cooked duck egg with duck confit, asparagus and cobnuts

by Adam Simmonds

Roast scallops with chestnut velouté, maple syrup, apple, pancetta and watercress

Roast scallops with chestnut velouté, maple syrup, apple, pancetta and watercress

by Shaun Rankin

Salted caramel tart with praline macaroons, praline cream and ginger and vanilla ice cream

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by Phil Howard

Pickled ewes milk cheese and watermelon salad

Pickled ewes milk cheese and watermelon salad

by Josh Eggleton

Pork secretos with artichokes and red wine tapioca

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by Nuno Mendes

Sweet pea panna cotta with crab and cicely, mango and dashi sorbet, brown crab toast

Sweet pea panna cotta with crab and cicely, mango and dashi sorbet, brown crab toast

by Simon Hulstone

Preparation of hare with baby leeks and quince

Preparation of hare with baby leeks and quince

by Gary Jones

Quail mulligatawny

Quail mulligatawny

by Marcus Wareing

Salt cod poached in olive oil with langoustine cigars and hermitage jus

Sous vide salt cod poached in olive oil with langoustine cigars and hermitage jus

by Michael Wignall

Cucumber, reduced milk and sorrel

Cucumber, reduced milk and sorrel

by Nuno Mendes

Pimm's jelly with cucumber sorbet

Pimm's jelly with cucumber sorbet

by Josh Eggleton

Truffle and white chocolate with truffle ice cream

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by Tom Aikens

Venison, chocolate, fig, turnip and Brussels sprouts

Venison, chocolate, fig, turnip and Brussels sprouts

by Marcus Wareing

Roasted cod with champagne and honey

Roasted cod with champagne and honey

by Tong Chee Hwee

Mushroom truffles

Mushroom truffles

by Nuno Mendes

Compressed watermelon with coconut sorbet

Compressed watermelon with coconut sorbet

by Tom Aikens

Lobster masala

by Peter Joseph

Amedei chocolate tart

Amedei chocolate tart

by Shay Cooper

Sweetcorn panna cotta with crab cannelloni

Sweetcorn panna cotta with crab cannelloni

by Alan Murchison

Rose petal panna cotta with damson and lavender Viennese shortbread

Rose petal panna cotta with damson and lavender Viennese shortbread

by Frances Atkins

Poached lobster tail with cauliflower and butter sauce

Poached lobster tail with cauliflower and butter sauce

by William Drabble

Fresh curds and watercress, pickled kohlrabi, tantan lettuce and cobnuts

Fresh curds and watercress, pickled kohlrabi, tantan lettuce and cobnuts

by Simon Rogan

Chicken soup with glazed wild mushrooms and confit egg yolk

Chicken soup with glazed wild mushrooms and confit egg yolk

by Shay Cooper

Stir fry black pepper beef

Stir-fry black pepper beef

by Tong Chee Hwee

Tandoori scallops with chickpeas and yoghurt

Tandoori scallops with chickpeas and yoghurt

by Alyn Williams

Beef fillet in burnt hay with smoked bone marrow, salt baked and raw beetroot

Beef fillet in burnt hay with smoked bone marrow, salt baked and raw beetroot

by Christoffer Hruskova

Crab and watermelon

Crab and compressed watermelon

by Simon Hulstone

Chocolate orange mousse, spiced fruit brioche and yoghurt sorbet

Chocolate orange mousse, spiced fruit brioche and yoghurt sorbet

by Nathan Outlaw

Carrots with smoked trout, mozzarella, wakame seaweed and beetroot emulsion

Carrots with smoked trout, mozzarella, wakame seaweed and beetroot emulsion

by Michael Wignall

Chicken wings with Reblochon pomme purée

Chicken wings with Reblochon pomme purée

by Daniel Clifford

Salmon ceviche with vanilla, pink peppercorns and dill crème fraîche

Salmon ceviche with vanilla, pink peppercorns and dill crème fraîche

by Tom Aikens

Beetroot and bubblegum pastille

Beetroot and bubblegum pastille

by David Everitt-Matthias

Cod brandade and olive tapenade

Cod brandade and olive tapenade

by Agnar Sverrisson

King oyster mushroom, blue cheese, cherry vinegar, chocolate, truffle

King oyster mushroom, blue cheese, cherry vinegar, chocolate, truffle

by Matt Gillan

Pork and quince

Pork and quince

by Agnar Sverrisson

Chilled watercress and lettuce velouté with oysters

Chilled watercress and lettuce velouté with oysters

by Pascal Aussignac

Herdwick lamb with goats curd and lemon

Herdwick lamb shoulder, sweetbreads, loin and ragù with goat's curd and lemon

by Sat Bains

Tamarind Duck Recipe

Tamarind duck with fried cauliflower

by Steve Drake

Mackerel pâté with pickled cucumber

Mackerel pâté with pickled cucumber

by Simon Hulstone

Yuzu jelly

by Nuno Mendes

Purple, white and green cauliflower, grilled gouda, Australian truffle, Brillat-Savarin

Purple, white and green cauliflower, grilled gouda, Australian truffle, Brillat-Savarin

by Michael Wignall

Soy and butter poached halibut with pickled apple and smoked eel

Soy and butter poached halibut with pickled apple and smoked eel

by Simon Hulstone

Fallow deer, pumpkin, passion fruit and smoked grand veneur

Fallow deer, pumpkin, passion fruit and smoked sauce grand veneur

by Claude Bosi

Chocolate truffles

Chocolate truffles

by Chris Horridge

Grouse with beetroot

Sous vide grouse with beetroot

by Adam Stokes

Blueberry and lemon macarons

Blueberry and lemon macarons

by James Sommerin

Asparagus, salami and parmesan

Asparagus, salami and Parmesan with hay hollandaise

by Sat Bains

Steamed chocolate sponge, baked white chocolate, white chocolate aero and sugar snap salad

Steamed chocolate sponge, baked white chocolate, white chocolate aero and sugar snap salad

by Michael Wignall

Oysters with beef and horseradish jelly

Oysters with beef and horseradish jelly

by Bruno Loubet

Lasagna pastachina

Lasagne pastachina

by Francesco Mazzei

Dived scallops with charred leek, onion broth, pink purslane

Dived scallops with charred leek, onion broth, pink purslane

by David Everitt-Matthias

Tartare of tuna, puffed rice, compressed mooli, tosaka seaweed, alphonso mango, ponzu

Tartare of tuna, puffed rice, compressed mooli, tosaka seaweed, alphonso mango, ponzu

by Michael Wignall

Peanut, caramelised banana, sorbet and banana cake

Peanut, caramelised banana, sorbet and banana cake

by Nigel Mendham

Carpaccio of hand dived scallops with truffle vinaigrette

Carpaccio of hand dived scallops with truffle vinaigrette

by William Drabble

Lightly poached native oysters, beetroot purée and horseradish foam

Lightly poached native oysters, beetroot purée and horseradish foam

by Adam Simmonds

Crème fraîche panna cotta with orange and mint sorbet

Crème fraîche panna cotta with orange and mint sorbet

by Marcello Tully

Langoustine ceviche, octopus presse, avacado

Sous vide octopus terrine with langoustine ceviche, smoked roe taramasalata and cucumber snow

by Michael Wignall

Lancashire suckling piglet, honey and mustard, salt baked swede, golden enoki mushroom

Sous vide suckling pig, honey and mustard, salt baked swede, golden enoki mushroom

by Michael Wignall

Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify

Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify

by Michael Wignall

Aerated elderflower parfait, strawberry gel and glaze, sablé Breton

Aerated elderflower parfait, strawberry gel and glaze, sablé Breton

by Michael Wignall

Red pepper tuiles

Red pepper tuiles

by Tom Aikens

Glazed and semi-dried cherries, pistachio cake, warm doughnut

Glazed and semi-dried cherries, pistachio cake, warm doughnut

by Michael Wignall

Strawberries and cream

Strawberries and cream

by Marcello Tully

Caramelised apple with ricotta pastry cream and arlettes

Caramelised apple with ricotta crème diplomat and arlettes

by Pierre Koffmann

Chicken pachamanca with yellow cuzco corn and Pisco-infused prunes

Chicken pachamanca with yellow cuzco corn and Pisco-infused prunes

by Robert Ortiz

Spiced caramel tart

Spiced caramel tart

by Adam Handling

Watercress sauce, marmite roasted new potatoes, tarragon and almond dressing

Watercress sauce, marmite roasted new potatoes, tarragon and almond dressing

by Joey O'Hare

Raspberry crème brûlée with coconut snow

Raspberry crème brûlée with coconut snow

by Scott Hallsworth

Cordero chukulati - slow and low lamb shanks and chocolate

Cordero chukulati – slow and low lamb shanks and chocolate

by Martin Morales

Gascon mess recipe

by Pascal Aussignac

Treacle tart with blood orange

Treacle tart with blood orange

by Graham Garrett

Cured mackerel, salted gooseberries, elderflower

Cured mackerel, fermented gooseberries, elderflower

by Michael Bremner

Crispy poached egg, asparagus, roasted hazelnut and lemon thyme dressing

Crispy poached egg, asparagus, roasted hazelnut and lemon thyme dressing

by Robert Thompson

Bayonne ham and celeriac remoulade

Bayonne ham and celeriac remoulade

by Henry Harris

Baked Alaska

by Tom Aikens

Beef tartare tostadas, cured egg yolk, habanero

Beef tartare tostadas, cured egg yolk, habanero

by Nud Dudhia (Breddos Tacos)

Black olive crusted Sika venison with salsify and parsnip

Black olive-crusted Sika venison with salsify and parsnip

by Phil Carnegie

Platano Canario – caramelised bananas with ice cream and toffee sauce

Plátano canario – caramelised bananas with ice cream and toffee sauce

by Angel Zapata Martin

Melting ginger pudding with iced double cream and caramel custard

Melting ginger pudding with iced double cream and caramel custard

by Nigel Haworth

Veal, pork and cured ham terrine

Veal, pork and ham terrine

by Food Urchin

Red Gurnard Soup

Red gurnard soup with Croatian olive oil

by Tom Brown

Meyer lemon meringue tart

Meyer lemon meringue tart

by Lani Greenhalgh

Skrei with chickpeas and chorizo stew

Skrei with chickpea and chorizo stew

by José Pizarro

Artichoke cooked sous vide with flamed mackerel

Salt and fire mackerel with sous vide artichoke

by Simon Hulstone

Ham hock and chicken terrine with tonka bean mayonnaise and toasted brioche

Ham hock and chicken terrine with tonka bean mayonnaise and toasted brioche

by Graham Campbell

Cheese beignets

Cheese beignets

by Tom Aikens

Beetroot cured salmon, salmon pâté, root vegetable salad and thyme crackers

Beetroot-cured salmon, salmon pâté, root vegetable salad and thyme crackers

by Nathan Outlaw

Smoked ox tongue, peas, pickled vegetables

Smoked ox tongue, peas, pickled vegetables

by Michael Bremner

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

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

by Marcus Wareing

Steamed cod in a light Japanese broth

Steamed cod in a light Japanese broth

by Rosana McPhee

Sous vide rack of lamb with zhug, buttermilk and grilled spring onions

Sous vide rack of lamb with zhug, buttermilk and grilled spring onions

by Chantelle Nicholson

Chingri bhaaja - ghee- fried prawns

Chingri bhaaja – ghee-fried prawns

by Asma Khan

sorrel fettucine with shrimps

Sorrel fettuccine with brown shrimp sauce

by Helen Graves

Honey-baked feta with lavender, thyme and rye crisps

Honey-baked feta with lavender, thyme and rye crisps

by Marcus Wareing

Skrei with brassicas and tarragon salsa verde

Skrei with brassicas and tarragon salsa verde

by Simon Hulstone

Rhubarb semifreddo and pistachio cream with a honey madeleine

Rhubarb semifreddo and pistachio cream with a honey madeleine

by Frances Atkins

Passion fruit tart, lemon curd sauce and hazelnut praline

Passion fruit tart, lemon curd sauce and hazelnut praline

by Dominic Chapman

Pan roast turbot with braised leeks and verjus sauce

Pan-roasted turbot with braised leeks and verjus sauce

by Colin McGurran

Chocolate genoise with dark chocolate ganache caramelised pear and cocoa syrup

Chocolate genoise with dark chocolate ganache, caramelised pear and cocoa syrup

by Russell Brown

Beef heart tea

by Richard Turner

Breast of chicken with potato gnocchi, courgette ribbons and a tomato and olive sauce

Sous vide chicken breast with potato gnocchi, courgette ribbons and a tomato and olive sauce

by Russell Brown

Lemon tart

Simple lemon tart

by Dominic Chapman

Nettle broth with scallops and horseradish

Nettle soup with scallops and horseradish

by Richard Corrigan

Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander

Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander

by Marcus Eaves

Peela pulao - lemon rice with cashew nuts

Peela pulao – lemon rice with cashew nuts

by Asma Khan

Saba maki

Sabazushi – mackerel sushi wrapped in kombu

by Hideki Hiwatashi

Vegan pumpkin meringue pie

Vegan pumpkin meringue pie

by Chantelle Nicholson

Aged Beef Rump Cap with Stuffed Roscoff Onion

Aged beef rump cap with stuffed Roscoff onion

by Shay Cooper

Richard Bainbridge's milk and cookie

'Milk and cookies' – milk meringue, whey sorbet and chocolate chip cookies

by Richard Bainbridge

Kirsch brandy snaps with cherry mascarpone and chocolate

Kirsch brandy snaps with cherry mascarpone and chocolate

by Josh Eggleton

Vegetable peeling pakoras

Vegetable peel pakoras

by Victoria Glass

Pan fried mackerel, rhubarb compote, pickled rhubarb, mustard vinaigrette

Pan-fried mackerel, rhubarb sauce, pickled rhubarb, mustard vinaigrette

by Michael Caines

Patatas aliñadas with pan fried cod, rainbow chard and preserved lemons

Patatas aliñadas with pan-fried cod, rainbow chard and preserved lemons

by Henry Russell

Salted caramel tart with banana and passionfruit sorbet

Salted caramel tart with banana and passion fruit sorbet

by Colin McGurran

Cornish cod loin with spaghetti, wild garlic pesto, crispy pancetta, panna grata

Cornish cod loin with spaghetti, wild garlic pesto, crispy pancetta, pangrattato

by Paul Ainsworth

Roasted scallop with pickled carrots, nasturtiums and shellfish sauce

by Patrick Powell

Lasagne of crab with beurre nantais

Lasagne of crab with beurre nantais

by Galvin brothers

Quick pickled strawberries

Quick pickled strawberries with mint and pink pepper

by Pollyanna Coupland

Octopus mbongo

by Jeremy Chan

Bermondsey bomb

Bermondsey bomb

by José Pizarro

Vin jaune poached halibut with girolles and grilled grelot onions

Vin jaune-poached halibut with girolles and grilled grelot onions

by Simon Hulstone

Honey-glazed mallard, confit leg, turnips, cavolo nero

Honey-glazed mallard, confit leg, turnips, cavolo nero

by Paul Welburn

Peach clafoutis

Peach clafoutis

by Pierre Koffmann

Mango parfait with coconut sorbet

Mango parfait with coconut sorbet

by Mark Dodson

Strawberry kulfi

Strawberry kulfi

by Alfred Prasad

Chilled chocolate fondant with salted butter caramel sauce

Chilled chocolate fondant with salted butter caramel sauce

by Simon Hulstone

Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing

Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing

by Galton Blackiston

Dark chocolate delice with coffee ice cream

Dark chocolate delice with coffee ice cream

by Matthew Tomkinson

Mini polenta tartlets with Piccolo tomato, goat's cheese and chives

Polenta tartlets with Piccolo tomato, goat's cheese and chives

by Food Urchin

Cuttlefish bologaise with tortiglioni and salsa verde

Cuttlefish ragù with tortiglioni and salsa verde

by Paul Welburn

Duck, mushroom, foie gras

Duck, mushroom and foie gras

by Adam Handling

Pressed lamb shoulder, fermented mint, spring greens

Pressed lamb shoulder, fermented mint, spring greens

by Michael Bremner

Galician octopus salad – salpicón de polbo á grella

Salpicón de polbo á grella – Galician octopus salad

by Yago Crego

Gooseberry, turmeric & pistachio frangipane tart

Gooseberry, turmeric and pistachio frangipane tart

by Anna Hansen

Glazed Alaska black cod with a verjuice sauce and crunchy grapes

Glazed black cod with a verjuice sauce and crunchy grapes

by Pascal Aussignac

Carrot and brown butter purée

Carrot and brown butter purée

by Matthew Tomkinson

Braised oxtail raviolo with celeriac, sautéed spinach and oxtail jus

Braised oxtail raviolo with celeriac, sautéed spinach and oxtail jus

by Andy McLeish

Scallop, brown butter, pink grapefruit and tarragon canapé

Scallop, brown butter, pink grapefruit and tarragon canapés

by Pollyanna Coupland

Rhubarb panna cotta, poached rhubarb, warm almond cakes

Rhubarb panna cotta, poached rhubarb, warm almond cakes

by Chantelle Nicholson

Chocolate fondant tartlet, cocoa nibs and hazelnut praline

Chocolate fondant tartlet, cacao nib and hazelnut praline

by Shay Cooper

Béarnaise sauce

Béarnaise sauce

by Shaun Rankin

Roasted John Dory with Norfolk mussels, celeriac, apples and chives

Pan-fried John Dory with Norfolk mussels, celeriac, apples and chives

by William Drabble

Fillet of hake with mussels and parsley cream sauce

Fillet of hake with mussels and parsley cream sauce

by Marcello Tully

Gooseberry fool

Gooseberry fool

by Louise Robinson

English quail and truffle pie with buttered kohlrabi

English quail and truffle pie with buttered kohlrabi

by Adam Gray

Aubergine ‘cochinita pibil’, habanero salsa, x ni pek, jalapeno ash

Aubergine ‘cochinita pibil’, habanero salsa, x ni pek

by Nud Dudhia (Breddos Tacos)

Fermented carrots, miso butter, roast peanut

Fermented carrots with miso butter and roast peanuts

by Michael Bremner

Cannellini bean dip

Cannellini bean dip

by Urvashi Roe

Braised pheasant with sloe gin and chestnuts

Braised pheasant with sloe gin and chestnuts

by Louise Robinson

Roast chicken breast, potato purée and pine nuts

Roast chicken breast, potato purée and pine nuts

by Chris Horridge

Sardines on toast

Sardines on toast

by Adam Gray

Sous Vide Lobster with sauce Choron

Sous vide lobster with sauce Choron

by Galton Blackiston

Duck with vodka cherry sauce

Duck with vodka and cherry sauce

by Ren Behan

Grilled bream with mustard and tarragon sauce, asparagus and peas

Grilled bream with mustard and tarragon sauce, asparagus and peas

by Nathan Outlaw

Lamb en croute, courgettes and mint

Lamb en croute, courgettes and mint

by Jun Tanaka

Scallops with Ibérico ham and parsley foam

Scallops with Ibérico ham and parsley foam

by James Sommerin

Pork belly vindaloo

Pork belly vindaloo

by Alfred Prasad

Peking duck

by Andrew Wong

Pot-roasted pheasant with boulangere potatoes and red cabbage

Roasted pheasant with boulangère potatoes and red cabbage

by Galvin brothers

Dinner party tiramisu

Classic tiramisu

by Monica Shaw

White asparagus with Grana Padano aioli

White asparagus with Grana Padano aioli

by Rosana McPhee

South coast turbot, smoked bacon, artichokes and girolles cooked in paper

South coast turbot, smoked bacon, artichokes and girolles cooked in paper

by Shay Cooper

Steamed Salmon, saffron and cauliflower cous-cous,

Steamed salmon with cauliflower and saffron couscous

by Michael Caines

Roasted hake with salsify, citrus and raddicio

Roast hake with salsify, citrus and raddichio

by Pascal Aussignac

Côte de boeuf with black truffle and Parmesan gratin

Côte de boeuf with black truffle and Parmesan gratin

by Andy McLeish

Financiers with salted angel delight and Limoncello syrup

Financiers with salted angel delight and Limoncello syrup

by Paul Ainsworth

Wild mushroom gnocchi

Cep gnocchi with wild mushrooms

by Dean Parker

AAA

Pan-fried sea bass with lemon verbena

by Alfred Prasad

Sepia a la bruta – cuttlefish stew

Sepia a la bruta – cuttlefish stew

by Angel Zapata Martin

Cod with herb crust with parsnip puree

Herb-crusted cod with parsnip purée

by Galton Blackiston

Classic apple tarte Tatin

Classic apple tarte Tatin

by Richard Davies

Spaghetti with Pool bay clams gremolata and chilli

Spaghetti with clams, gremolata and chilli

by Paul Welburn

Rhubarb and ginger custard tart

Rhubarb, ginger and custard tart

by Lani Greenhalgh

O Y S T E R S A U C E B E E F F I L L E T & E G G Y O L K C L AY P O T

Oyster sauce beef fillet and egg yolk claypot

by Jeremy Pang

Braised beef short rib in a dark and light soy marinade with soy pickled carrots and crushed peanuts

Soy-marinated and braised beef short rib with pickled carrots and crushed peanuts

by Michael Bremner

Hash of snails

by Pete Gray

Saddle of lamb with burrata and marinated Romano peppers

Lamb rump with burrata and marinated romano peppers

by Luke Holder

Pisco sour sorbet

Pisco sour sorbet

by Helen Graves

Colwick cheese tortellini with pumpkin velouté

Colwick cheese tortellini with pumpkin velouté

by Aaron Patterson

Stuffed chicken wing, chestnut cream, chervil root and perigord truffle

Stuffed chicken wing, chestnut cream, chervil root and Périgord truffle

by Gary Foulkes

Roast pheasant with orange and onion marmalade and juices

Roast pheasant with orange and onion marmalade and juices

by Shaun Rankin

Plum tart and vanilla ice cream

Plum tart with vanilla ice cream

by Dominic Chapman

Easy crab bisque

Easy crab bisque

by Louise Robinson

Orange jelly with cardamom and mint-infused pineapple, mango and melon

Orange jelly with cardamom and mint-infused pineapple, mango and melon

by Martin Wishart

Gravadlax of salmon with lime sorbet

Gravadlax of salmon with lime sorbet

by Galton Blackiston

Beef tongue with caper sauce

Ox tongue with caper sauce

by Pascal Aussignac

Paneer rogan josh

Paneer rogan josh with spiced chickpeas

by Atul Kochhar

Venison with braised potatoes recipe

Venison with braised potatoes, celeriac and chesnuts

by Geoffrey Smeddle

Potted mackerel with cranberry jelly and potato mustard salad

Potted mackerel with cranberry jelly and potato mustard salad

by Adam Gray

Crispy focaccia oysters with oyster mayonnaise

Crispy focaccia oysters with oyster mayonnaise

by Nathan Outlaw

Cannelloni of mushrooms, ricotta and Parmesan with burnt butter and nutmeg

Mushroom and ricotta cannelloni with Parmesan, brown butter and nutmeg

by Robert Thompson

Homemade ricotta, romesco sauce, fennel and rye

Homemade ricotta, romesco sauce, fennel and rye

by Chantelle Nicholson

Turnip and clam orecchiette

Turnip and clam orecchiette

by Anna Tobias

Blackberry chocolate tart with chocolate and cinnamon ice cream

Blackberry chocolate tart with chocolate and cinnamon ice cream

by Clara Buckley

Pork and apricot terrine

Pork and apricot terrine

by Marcello Tully

Cod with chilli dressing, gnocchi and broccoli

Cod with chilli dressing, gnocchi and broccoli

by Luke Holder

Strawberry tartlet, vanilla, elderflower

Strawberry tarts with elderflower sorbet and crystallised pistachios

by Pete Gray

Turnip and anchovy gratin

Turnip and anchovy gratin

by Anna Tobias

Venison leg cooked in hay with roast celeriac and braised red cabbage

Venison leg cooked in hay with roast celeriac and braised red cabbage

by Simon Rogan

Picota cherry pie

Deep-filled cherry pie with polenta pastry

by Louise Robinson

Barbecued rump cap with broad beans a la Francaise and pickled mushrooms

Barbecued rump cap with broad beans à la Française and pickled mushrooms

by Paul Foster

Mexican mule

by Jesse Estes

Mackerel tartare with dill, on toasted sourdough rounds

Mackerel tartare canapés with dill on toasted sourdough

by Food Urchin

Macher jhol - Bengali fish curry

Macher jhol – Bengali fish curry

by Asma Khan

Rhubarb and custard with kumquat and crystallised ginger cake

Rhubarb and custard with orange and crystallised ginger cake

by Phil Fanning

Seared scallops with salsify, blood orange and brown shrimp

Seared scallops with salsify, blood orange and brown shrimp

by Richard Corrigan

Guinea fowl with boudin blanc, savoy cabbage and white onion purée

Guinea fowl with boudin blanc, savoy cabbage and white onion purée

by Stephen Crane

Curried chicken Kiev with squash sag aloo

Curried chicken Kiev with squash sag aloo

by Simon Hulstone

'Shrimp in mink' - langoustines wrapped in pancetta with date puree

'Shrimp in mink' - langoustines wrapped in pancetta with date purée

by Gary Foulkes

"Mother" - Salt baked celeriac, truffle and date

'Mother' - salt-baked celeriac, truffle and date

by Adam Handling

Whole whiting with crab sauce and Jerusalem artichokes

Whole whiting with crab sauce and Jerusalem artichokes

by Nathan Outlaw

Caramelised white chocolate mousse

Caramelised white chocolate mousse with streusel crumb

by Russell Brown

Middle Eastern ‘ice cream sandwich’ with poached peaches

by Amy Howlett

Salt duck and pickled prunes

Salt duck and pickled prunes

by Jeremy Lee

Mussels mouclade with spinach mousse

Mussels mouclade with spinach mousse

by Simon Hulstone

Rib-eye of beef with polenta chips

Rib-eye of beef with polenta chips

by Robert Thompson

Black garlic, liquorice and macadamia crusted Alaska salmon with tomatillo salsa

Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa

by Anna Hansen

Quick-pickled turnips

Quick-pickled turnips

by Anna Tobias

Breasts of quail with pea purée, pancetta and marjoram jus

Breasts of quail with pea purée, pancetta and marjoram jus

by Mark Dodson

Crêpes Suzette

Crêpes Suzette

by Paul Heathcote

Chocolate and Yoghurt

Chocolate and yoghurt

by Sat Bains

Lamb loin, Parmesan risotto and pan juices

Lamb loin, Parmesan risotto and pan juices

by Chris Horridge

Baked bream with wilted spinach, radish and nero sauce

Baked bream with wilted spinach, radish and nero sauce

by Colin McGurran

Tamago nigiri

by Hideki Hiwatashi

Kidderton Ash goats’ cheese with pomegranate molasses-baked figs and mint

Kidderton Ash goat's cheese with pomegranate molasses-baked figs and mint

by Helen Graves

Scallops with caramelised apple and chicken skin canapé

Scallop, caramelised apple and chicken skin canapés

by Pollyanna Coupland

Hanger steak, clams, smoked garlic, sea vegetables

Hanger steak, clams, smoked garlic, sea vegetables

by Paul Foster

Cheddar beignets with sesame dressing

Cheddar beignets with sesame dressing

by Galton Blackiston

Baked salsify in Parmesan

Baked salsify in Parmesan

by Jeremy Lee

Scallops with baked and puréed celeriac, apple and hazelnuts

Pan-fried scallops with celeriac, apple and hazelnuts

by Paul Welburn

Baby broad bean, new potato and fresh goat’s cheese salad with chive flowers

Baby broad bean, new potato and fresh goat’s cheese salad with chive flowers

by Emily Watkins

Tea and cake

by Nathan Outlaw

Slow roasted Croatian lamb, smoked aubergines, grilled Swiss chard

Slow-roasted lamb, smoked aubergines, grilled Swiss chard

by Francesco Mazzei

Venison saddle, sausage, elderberry sauce, pear and parsnip

Venison saddle, sausage, elderberry huntsman sauce, pear and parsnip purée

by Paul Welburn

Lobster and Gruyere macaroni cheese

Lobster and Le Gruyère AOP macaroni cheese

by Louise Robinson

Baked custard and rhubarb granita

Baked custard and rhubarb granita

by Emily Watkins

Amalfi lemon tart

Amalfi lemon tart

by Theo Randall

Cheese doughnuts

Cheese doughnuts

by Adam Handling

Pithivier of game, carrot purée and glazed onions

Pithivier of game with carrot purée and glazed onions

by Galvin brothers

Chocolate mousse domes with raspberry coulis centre

Chocolate mousse domes with raspberry coulis centre

by Willie Harcourt-Cooze

Gazpacho with quail egg and baby gem

Gazpacho with quail eggs and baby gem

by Angel Zapata Martin

Salmon mi cuit with beetroots

Salmon mi cuit with beetroots

by Luke Holder

Leek risotto with smoked haddock

Leek risotto with smoked haddock

by Pascal Aussignac

Crème brûlée

Classic crème brûlée

by Eric Chavot

Fennel sausage ragu with 'nduja

Fennel sausage ragù with 'nduja

by Dean Parker

Heritage tomatoes, cured sardines, rooftop herbs

Heritage tomatoes, cured sardines, rooftop herbs

by Robin Gill

Venison Wellington

Venison Wellington

by Andy McLeish

Best end of pork with fennel and apple

Best end of pork with fennel and apple

by Marcus Wareing

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

Barbecued sous vide pork chop with borlotti beans and candied tomato

Barbecued sous vide pork chop with borlotti beans and candied tomato

by Luke Holder

Stuffed courgette flowers

Stuffed courgette flowers

by Dominic Chapman

Pollock with kombu seaweed, sweetcorn and grapefruit

Sous vide pollock with kombu seaweed, sweetcorn and grapefruit

by Adam Stokes

Dark chocolate mousse with coffee cream and sablé biscuits

Dark chocolate mousse with coffee cream and sablé biscuits

by Pierre Koffmann

Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jus

Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jus

by Graham Campbell

Crab custard, pink grapefruit, crab and mint salad

Crab custard, pink grapefruit, crab and mint salad

by Kevin Mangeolles

Chicken, ham and leek pie

Chicken, ham and leek pie

by Pete Gray

Tuna and beef tartare with kimchi

Tuna and beef tartare with kimchi

by Adam Handling

Suprême of chicken with truffled sausage, potato purée with leeks, roasted vegetables and tarragon jus

Suprême of chicken with truffled sausage, potato purée with leeks, roasted vegetables and tarragon jus

by Mark Dodson

Babaka

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

by Pascal Aussignac

Spiced apricots recipe

Mirin and spice poached apricots with cardamom cream

by Nisha Thomas

Smoked salmon terrine with leeks and confit potatoes

Smoked salmon terrine with leeks and confit potatoes

by Josh Eggleton

Lamb with pearl barley, root vegetables and port gravy

Lamb with pearl barley, root vegetables and port gravy

by Food Urchin

Stuffed pigs' trotters with morels

Stuffed pig's trotters with potato purée

by Pierre Koffmann

Asparagus with crispy duck egg, chorizo and lovage

Asparagus with crispy duck egg, chorizo and lovage

by James Mackenzie

Tomato, olive and thyme canapé

Tomato, olive tapenade and rosemary canapés

by The Kitchen with Great British Chefs

Braised beef shin with pumpkin seed and barley risotto

Braised beef shin with pumpkin seed and barley porridge

by Alyn Williams

Spiced chocolate, black pepper and coffee mousse

Spiced chocolate, black pepper and coffee mousse

by Sabrina Ghayour

Pear and anise Tatin, Poire William chantilly, and hazlenut praline

Pear and anise Tatin, Poire Williams chantilly, and hazelnut praline

by Katherine Feddon

Roasted partridge with spätzle

Roasted partridge with spätzle

by Richard Bainbridge

Paprika-cured monkfish with avocado, date and tomato

Paprika-cured monkfish with avocado, date and tomato

by Angel Zapata Martin

Butter-steamed lemon sole, English garden pesto, asparagus and pea salad

Butter-steamed lemon sole, English garden pesto, asparagus and pea salad

by Paul Foster

John Dory with ceps, cep puree and olive oil mash

John Dory with ceps, cep purée and olive oil mash

by Francesco Mazzei

Espresso creme caramel with pistachio biscotti

Vegan espresso crème caramel with pistachio biscotti

by Mildreds Vegan Cookbook

Spiced crab samosas

Spiced crab samosas

by Helen Graves

Ribeye steak with chicory, blue cheese and pickled walnuts

Rib-eye steak with chicory, blue cheese and pickled walnuts

by Luke Tipping

Pan-roasted cod with asparagus and pea risotto

Pan-roasted cod loin with pea and asparagus risotto

by Louise Robinson

Pulpo Chancón

by Martin Morales

Jack-be-little squash stuffed with chilli oil and butternut squash purée

Jack-be-little squash stuffed with chilli oil and butternut squash purée

by Pascal Aussignac

Kalonji Jhinga

by Alfred Prasad

Spiced rhubarb, pavlova, coconut yoghurt sorbet

Spiced rhubarb pavlova, coconut yoghurt sorbet

by Michael Bremner

Tomato and anchovy risotto

Tomato and anchovy risotto

by Luke Holder

Tartare of sea bream, asparagus, little gem salad

Sea bream tartare, asparagus, little gem salad

by Martin Wishart

Fish molee recipe

by Alfred Prasad

Baked pineapple and ginger cake with muscovado sugar and mascarpone sorbet

Baked pineapple and ginger cake with muscovado sugar and mascarpone sorbet

by Robert Thompson

Almond biscuits

Almond biscuits

by Dominic Chapman

Duck breasts with root vegetables and beetroot puree

Duck breast with root vegetables and beetroot purée

by Adam Simmonds

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

Wild duck with fig and cranberries

Wild duck with fig and cranberries

by Mark Dodson

Beer and barley glazed pichana steak

Beer and barley glazed picanha steak

by Paul Welburn

Rum bear jellies

Rum bear jellies

by Michael Bremner

Honey mustard roast salsify with bacon

Honey and mustard-roasted salsify with bacon

by The Kitchen with Great British Chefs

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

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

Lobster wa salad with yuzu dressing

Lobster wa salad with yuzu dressing

by Hideki Hiwatashi

Banana and rum ice cream with passion fruit, walnuts, white chocolate sauce

Banana and rum ice cream with passion fruit, walnuts, white chocolate sauce

by Pete Biggs

Jal Tarang - scallops with pickled celariac and pine nut podi

Jal Tarang - scallops with pickled celariac and pine nut podi

by Atul Kochhar

Vietnamese fried spring rolls

Vietnamese fried spring rolls

by Thuy Pham, The Little Viet Kitchen

Trio of apple desserts

Trio of apple desserts

by Mark Dodson

Caramelise jerusalem artichoke soup, with burnt pear and walnut

Caramelised Jerusalem artichoke soup with burnt pear and walnut

by Chantelle Nicholson

Smoked beetroot tartare, Cacklebean egg yolk, hazelnut

Smoked beetroot tartare, Cacklebean egg yolk, hazelnut

by Robin Gill

Sole grenobloise

Sole grenobloise

by Eric Chavot

Crab masala

by Alfred Prasad

Broad bean and cream cheese dip

Broad bean and cream cheese dip

by Regula Ysewijn

Butternut squash and rosemary terrine, chestnut and Vacherin

Sous vide butternut squash and rosemary terrine, chestnut and Vacherin

by Chantelle Nicholson

Crab and smoked salmon salad with avocado, fennel and apple

Crab and smoked salmon salad with avocado, fennel and apple

by Steve Smith

Potted wild mushrooms with tapenade

Potted wild mushrooms with spelt and oat rolls

by Dominic Chapman

Balsamic glazed hogget shoulder with freekeh and grilled radicchio

Balsamic-glazed hogget shoulder with freekeh and grilled radicchio

by Ramael Scully

Nanny Bush's trifle

Nanny Bush's trifle

by Richard Bainbridge

Mrs Bainbridge's cottage pie

Mrs Bainbridge's cottage pie

by Richard Bainbridge

Pineapple upside-down cake, spiced rum caramel, and Devonshire clotted cream

Pineapple upside-down cake, spiced rum caramel, and Devonshire clotted cream

by Marcus Wareing

Strawberry jelly with elderflower cream and strawberry sorbet

Strawberry jelly with elderflower cream and strawberry sorbet

by Dominic Chapman

Monkfish fingers with lemon, thyme and pepper, wrapped in Parma ham

Monkfish fingers wrapped in Parma Ham with lemon, thyme and pepper

by Food Urchin

Strawberries and champagne

Strawberries and champagne

by Graham Campbell

Grilled salad

by Simon Rogan

Lancashire cheese, spiced pear and kale pithivier

Farmhouse Lancashire cheese, spiced pear and kale pithivier

by James Mackenzie

Grilled Asparagus, Wild Garlic & White Bean Hummus, Spring Onion & Hazelnut Pesto

Pan-roasted asparagus with wild garlic and white bean hummus, spring onion and hazelnut pesto

by Joey O'Hare

Milk and apple tart

Milk and apple tart

by Robin Gill

Pan-roasted cauliflower with cashew cream

Pan-roasted cauliflower with cashew cream

by Rob Howell, Root

Croquetas de sobrasada

Croquetas de sobrasada

by Kate Doran

Choux buns, chocolate custard, lime syrup

Choux buns with chocolate custard and lime syrup

by Paul Foster

Baked cod with pea and lettuce fricassee, potatoes and mint Hollandaise

Seaweed butter-baked cod with pea and lettuce fricassee, potatoes and mint hollandaise

by Richard Bainbridge

Pistachio and raspberry Bakewell tart

Pistachio and raspberry Bakewell tart

by James Mackenzie

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

Baked haddock in tahini sauce with golden onions

by Helen Graves

Chocolate ganache cake with Amarena cherries

Chocolate ganache cake with Amarena cherries

by Willie Harcourt-Cooze

Chargrilled seasonal vegetables with cheese and mushroom fondue

Chargrilled seasonal vegetables with cheese and mushroom fondue

by Josh Eggleton

Roast quail farci with lardo, foie gras and hazelnuts

Roast quail farcie with lardo, foie gras and hazelnuts

by Jun Tanaka

Spiced aubergine with turmeric and coconut sauce, cashew butter and crispy kale

Sous vide spiced aubergine with turmeric and coconut sauce, cashew butter and crispy kale

by Chantelle Nicholson

Pan-fried skrei with cannellini beans and squid

Pan-fried Skrei with cannellini beans and squid

by Louise Robinson

Presa Iberica with melon ajo blanco

Presa Iberica with melon ajo blanco

by Angel Zapata Martin

Ostrich steak with wine and mushroom sauce

Ostrich steak with wine and mushroom sauce

by Rosana McPhee

Mackerel pâté

Smoked mackerel pâté with dill and cucumber quick pickle

by Pollyanna Coupland

Chicken skin canapes (lemon thyme roast chicken)

Chicken skin canapés (lemon and thyme roast chicken)

by Pollyanna Coupland

Bitter chocolate and malt tart

Bitter chocolate and malt tart

by Simon Hulstone

Salsify carbonara with confit pork cheek

Salsify carbonara with confit pork cheek, crackling and chestnuts

by Geoffrey Smeddle

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

Cod with pimentón, spinach, pine nuts and raisins

Cod loin with pimentón, spinach, pine nuts and raisins

by José Pizarro

Scallops, radish, peanut and lime

Scallops, radish, peanut and lime

by Russell Bateman

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

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

by Andy Waters

Warm salad of partridge, neeps and tatties

Partridge, haggis, neeps and tatties

by Geoffrey Smeddle

Crispy chilli beef

Crispy chilli beef

by Andrew Wong

Lemon and pepper-marinated sardines

Lemon-marinated sardines

by Tom Aikens

Cheese soufflés with apple, walnut and pomegranate salad

Cheese soufflés with apple, walnut and pomegranate salad

by Shaun Rankin

Chargrilled radicchio and blood orange dressing

Chargrilled radicchio and blood orange dressing

by Ollie Moore

Poached cod with mussels, peas and parsley

Poached cod loin with mussels, peas and parsley

by Martin Wishart

Chocolate and chilli tart with crème fraîche and lime

Chocolate and chilli tart with crème fraîche and lime

by Robert Thompson

Gruyere and spinach soufflé

Le Gruyère AOP and spinach soufflé

by Mark Dodson

Smoked salmon mousse with crème fraîche, lime and dill

Smoked salmon mousse with crème fraîche, lime and dill

by Galton Blackiston

Wild salmon miang

Wild salmon miang

by Kiln, Soho

Apple tarte Tatin with crème Normande

Apple tarte Tatin with crème Normande

by Galvin brothers

Hake, tomato and crab

Hake, tomato and crab

by Adam Handling

Sea bream a la talla

Sea bass a la talla

by Nud Dudhia (Breddos Tacos)

Salmon meen moilee with crab croquette

Salmon meen moilee with crab croquette

by Atul Kochhar

Miso caramel ice cream

Miso caramel ice cream

by Adam Simmonds

Beef fillet, foie gras, parsley purée and Madeira sauce

Beef fillet, foie gras, parsley purée and Madeira sauce

by Chris Horridge

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

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

by Chantelle Nicholson

Malaysian beef rendang

Malaysian beef rendang

by Mandy Yin

Lamb rack with sheeps yoghurt, pickled courgette and mint salsa verde

Lamb rack with sheep's yoghurt, pickled courgette and mint salsa verde

by Greg Cook

Fermented beetroot with blackberries, seaweed and hazelnuts

Fermented beetroot with blackberries, seaweed and hazelnuts

by Rob Howell, Root

Vanilla cheesecake with red berry compote

Vanilla cheesecake with red berry compote

by Pierre Koffmann

Baked hake with summer vegetables and dill oil

Baked hake with summer vegetables and dill oil

by Adam Simmonds

Dark chocolate and walnut tart with crème fraîche ice cream

Dark chocolate and walnut tart with crème fraîche ice cream

by Shaun Rankin

Poached pears with pain d’épice ice cream

Poached pears with pain d’épice ice cream

by Galvin brothers

Roast pork belly with pineapple and satay sauce

Roast pork belly with pineapple and satay sauce

by Colin McGurran

Grilled pollock with wild garlic crust and tomato fondue

Grilled pollock with wild garlic crust and tomato fondue

by Robert Thompson

Orange soufflé with chocolate sorbet

Orange soufflé with chocolate sorbet

by Luke Tipping

Linguine with ceps and trompettes

Linguine with ceps and trompettes

by Dominic Chapman

Samundari Khazana (mixed seafood)

'Samundari Khazana' – Benares mixed seafood with masala spring onions

by Atul Kochhar

Pan-fried fjord trout with celeriac and pancetta galette

Pan-fried Fjord Trout with celeriac and pancetta galette

by Daniel Galmiche

Fillet and flaked leg of hare with cranberries and sprout leaves

Loin and flaked leg of hare with cranberries and sprout leaves

by Mark Dodson

Roasted Scotch langoustines, oyster purée, celery, and horseradish

Roasted langoustines, oyster purée, celery, and horseradish

by Adam Simmonds

Sous vide cod cheeks with kimchi and peanut

Sous vide cod cheeks with kimchi and peanut

by Chantelle Nicholson

Green Tabasco and coriander butter roasted poussin

Green Tabasco and coriander butter roasted poussin

by Louise Robinson

Tomato consommé with crab, marinated tomatoes and brioche croutons

Piccolo tomato consommé with crab, marinated tomatoes and brioche croutons

by Matthew Tomkinson

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

Grana Padano and pickled onion barley risotto

Grana Padano and pickled onion barley risotto

by Josh Eggleton

Open lasagne of crayfish & spinach

Open crayfish and spinach lasagne

by Louise Robinson

Sous vide lamb ribs with spicy green miso dipping sauce

Sous vide lamb ribs with spicy green miso dipping sauce

by Food Urchin

Terrine of confit chicken and foie gras with celeriac remoulade

Terrine of confit chicken and foie gras with celeriac remoulade

by William Drabble

Jerusalem artichoke orzotto with parsley and peanut pesto

Jerusalem artichoke orzotto with parsley and peanut pesto

by David Everitt-Matthias

Mushroom salad with bitter herbs

Mushroom salad with bitter herbs

by Kiln, Soho

Cod with spring vegetables

Cod with spring vegetables

by Jeremy Lee

Mushroom duxelle, pickled mushrooms and Jerusalem artichoke

Mushroom duxelle, pickled mushrooms and Jerusalem artichoke

by Rob Howell, Root

Roasted red pepper polenta with red pepper purée, green beans and soy foam

Roasted red pepper polenta with red pepper purée, green beans and soy foam

by Graham Campbell

Morston smoked kipper paté

Morston smoked kipper pâté

by Galton Blackiston

Fermented blood orange, whipped ricotta, walnut butter and radicchio salad

Fermented blood orange, whipped ricotta, walnut butter and radicchio salad

by Chantelle Nicholson

Strawberry tart

Strawberry tart

by Pascal Aussignac

Smoked salmon pate with crisp bread, fennel and pea shoots

Smoked salmon pâté with crispbread, fennel and apple salad

by Louise Robinson

Sea bass marinated in mustard seed, turmeric and vinegar

Sea bass marinated in pickled mustard seeds and turmeric

by Peter Joseph

Slow-cooked chicken and pomegranate pies

Slow-cooked chicken and pomegranate pies

by Rukmini Iyer

Lemon sole with Parmesan and cream

Lemon sole with Parmesan and cream

by Galton Blackiston

Champagne and citrus terrine

Champagne and citrus terrine

by Martin Wishart

Blackened sirloin steak with salted caramel onions and parsley salad

Blackened sirloin steak with salted caramel onions and parsley salad

by Paul Welburn

Venison cannelloni with kale, Parmesan and wild mushrooms

Venison cannelloni with kale, Parmesan and wild mushrooms

by Paul Welburn

Chicken-fried chicken with pickled cucumber and peanut soy

Chicken-fried chicken with pickled cucumber and peanut soy

by Scott Hallsworth

Partridge, spiced quince, parsnip tart and mulled juices

Partridge with parsnip tart, sprouts and chestnuts

by Paul Welburn

Potato ring, truffle mousse

Potato ring with truffle mousse

by Richard Bainbridge

Seared Alaska salmon with maple syrup, lime and soy glaze spring vegetable salad with toasted sesame

Seared salmon with maple syrup, glazed spring vegetable salad and toasted sesame seeds

by William Drabble

Coconut mousse with passion fruit, lime and roasted pineapple

Vegan coconut mousse with passion fruit, lime and roasted pineapple

by Chantelle Nicholson

Bay panna cotta with rhubarb pafrait

Bay panna cotta with rhubarb parfait

by Dean Parker

Crab tartlets with sturgeon bottarga and wasabi condiment

by Emily and Diego Roux

Chicken chaap

by Asma Khan

Mushroom and chestnut pate with tarragon and fermented cranberries

Mushroom and chestnut pâté with tarragon and fermented cranberries

by Pollyanna Coupland

White peach and marigold sherbert

White peach and marigold sherbet

by Ollie Dabbous

Beef tartare, potted beef with dripping and sourdough toast

Beef tartare, potted beef with dripping and sourdough toast

by Paul Welburn

Chocolate orange pudding with orange crisps

Chocolate orange pudding with orange crisps

by Shaun Rankin

Smoky barbecue muhammara

Smoky barbecue muhammara

by Helen Graves

Welsh Lamb shank with soft polenta and Persian lime pesto

Lamb shank with soft polenta and Persian lime pesto

by Anna Hansen

Spicy tomato soup with basil oil

Spicy tomato soup with basil oil

by Michael Caines

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

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

by Matthew Tomkinson

Guinea fowl terrine

Guinea fowl terrine

by Mark Dodson

Fig leaf

by Ollie Dabbous

Coriander, lime and chilli scallop canapés

Scallop, coriander and lime canapés

by Pollyanna Coupland

Roast crown of duck with turnip, peach, duck croustillant and red wine jus

Roast duck crown with turnip, peach, duck croustillant and red wine jus

by Luke Tipping

Spiced vanilla crème brûlée tart

Spiced vanilla crème brûlée tart

by Graham Hornigold

chocolate tart with kumquats and bergamot ice cream

Chocolate tart with kumquats and bergamot ice cream

by Pascal Aussignac

Quaking pudding

Quaking pudding

by Pete Gray

Confit pollock with cauliflower, cockles and Parmesan

Confit pollock with cauliflower, cockles and Parmesan

by Nigel Mendham

Tandoori ananas

Tandoori ananas

by Alfred Prasad

Lamb neck fillet with smoky mashed potatoes

Lamb neck fillet with smoky mashed potatoes

by Emily Watkins

Roast wood pigeon, chicory, rhubarb

Roast wood pigeon, chicory, rhubarb

by Robin Gill

Wild mushroom palmiers with green olive and truffle tapenade

Wild mushroom palmiers with green olive and truffle tapenade

by Pollyanna Coupland

Braised beef with a sweet potato and red lentil dahl (madras)

Madras short ribs with sweet potato dhal

by Food Urchin

Poached turbot with fennel velouté

Poached turbot with fennel velouté

by Galton Blackiston

Scallops with pickled blueberries and lavender

Scallops with pickled blueberries and lavender

by Pascal Aussignac

Chocolate torte

Chocolate torte

by Shaun Hill

Tempura spring onions with onion purée

Tempura spring onions with onion purée

by Rob Howell, Root

Bistec escabechado

Bistec escabechado – escabeche steak

by Martin Morales

Cured monkfish, ginger and spring onion dressing, yoghurt

Cured monkfish, ginger and spring onion dressing, yoghurt

by Tom Brown

Turbot on the bone with parsley, lemon and garlic dressing

Turbot on the bone with parsley, lemon and garlic dressing

by Tom Brown

Lobster croquettes, charred lime, nori gomasio

Lobster croquettes, charred lime, nori gomasio

by Michael Bremner

Beef short rib birria, black beans, chipotle jus

Beef short rib birria tacos with black beans and chipotle jus

by Nud Dudhia (Breddos Tacos)

Veal fillet with girolles, apricots and truffle sauce

Veal fillet with girolles, apricots and truffle sauce

by Russell Bateman

Lemon and passion fruit tart

Lemon and passion fruit tart

by Steven Doherty

Cherry tomato gazpacho

Cherry tomato gazpacho

by Tom Aikens

Soles in coffins

Soles in coffins

by Marcus Wareing

Alaska halibut with cockle risotto

Halibut with cockle risotto

by Dominic Chapman

Roast hispi cabbage, mussels, clams, aioli

Roast hispi cabbage, mussels, clams, aioli

by Michael Bremner

Brill with Fish Fumet and Sea Herbs

Sous vide brill with fish fumet and sea herbs

by Galton Blackiston

Crabmeat with thin ravioli of turnips, rosemary, sweet and sour dressing

Crabmeat with thin ravioli of turnips, rosemary, sweet and sour dressing

by Xavier Boyer

Sea bass and seaweed dumplings with clemintines, chestnuts and lemon foam

Sea bass with seaweed dumplings, clementine and lemon foam

by Paul Welburn

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

Alaska salmon with samphire and mussels

Salmon with samphire and mussels

by Dominic Chapman

Jerusalem artichoke soup

Jerusalem artichoke soup

by Stephen Crane

Low and slow trout with tartar dressing, scraps, confit egg yolk and lemon

Low and slow Fjord Trout with tartare dressing, scraps, confit egg yolk and lemon

by Paul Welburn

Taste of the isles

Taste of the isles

by Marcello Tully

Sous vide turbot, summer mushroom salad, apricot dressing

Sous vide turbot, summer mushroom salad, apricot dressing

by Luke Holder

Peas and mint

by Ollie Dabbous

Butternut squash ravioli

Butternut squash ravioli

by Andrew MacKenzie

Richard's perfect roast dinner - stuffed Norfolk quail with Norfolk pearl barley

Richard's perfect roast dinner – stuffed Norfolk quail with Norfolk pearl barley

by Richard Bainbridge

Steak diane

by The Kitchen with Great British Chefs

Fried bantam’s egg, celeriac purée, celeriac crisps, Morteaux sausage, wild rice crumb

Fried bantam’s egg, celeriac purée, celeriac crisps, Morteau sausage, wild rice crumb

by Colin McGurran

Chengdu street tofu

Chengdu street tofu

by Andrew Wong

Yuzu scallops

by Rachel Walker

Red mullet with arroz verde

Red mullet with arroz verde

by Angel Zapata Martin

Crayfish cocktail

Crayfish cocktail

by Louise Robinson

Squid ink rice

Arròs negre – squid ink rice

by Angel Zapata Martin

Chicken breast with lentils a la Française

Chicken breast with lentils a la Française

by Michael Caines

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

Goose and dates

Goose with dates, pickled cranberries and celeriac purée

by Adam Byatt

Dill and vodka cured trout with Bloody Mary sorbet, cucumber and avocado

Dill and vodka cured Fjord Trout with Bloody Mary sorbet and avocado

by Paul Welburn

Curried scallops with coconut and coriander dahl and apple salad

Curried scallops with coconut and coriander dhal and apple salad

by Shaun Rankin

Roast pheasant breast with parsnip purée, parkin and pickled brambles

Pan-fried pheasant breast with parsnip purée, parkin and pickled brambles

by James Mackenzie

Orecchiette, egg yolk and black truffle

Orecchiette, egg yolk and black truffle

by Jun Tanaka

Crab jollof rice

Crab jollof rice

by Jeremy Chan

Shallot Tarte Tatins with chicken liver

Shallot tarte Tatins with chicken liver

by Bruno Loubet

Egg and anchovy vols-au-vent

Egg and anchovy vol-au-vent

by Helen Graves

Pigeon pie with Madeira and wild mushrooms

Pigeon pie with Madeira and mushrooms

by Louise Robinson

Chocolate soufflé

Chocolate soufflé

by Daniel Clifford

Crispy haddock doughnuts with lettuce and chilli oil sauce

Crispy haddock doughnuts with lettuce and chilli oil sauce

by Pascal Aussignac

Turbot usuzukuri with chilli ponzu

Turbot usuzukuri with chilli ponzu

by Hideki Hiwatashi

Steamed haddock with saffron mash and gremolada

Steamed haddock with saffron mash and gremolada

by Jeremy Lee

Gin cured sea trout

Gin-cured trout with citrus dressing

by Josh Eggleton

Haddock with salt and vinegar mash, frickles and walnut mayonnaise

Haddock with salt and vinegar mash, frickles and walnut mayonnaise

by Pollyanna Coupland

Peach parfait, orange crème anglaise, peach and mint salad

Peach parfait, orange crème anglaise, peach and mint salad

by Henry Harris

Sous vide lamb neck fillet with mango salsa and dhal

Sous vide lamb neck fillet with mango salsa and dhal

by Phil Fanning

Salt-baked celeriac with whey and brown butter sauce, celeriac crumbs and dill oil

by Restaurant Ö

Avocado and asparagus salad, Bellota ham, lemon oil dressing

Avocado and asparagus salad, Bellota ham, lemon oil dressing

by Alan Murchison

Oxtail and celeriac 'lasagne' with baby spinach and horseradish cream

Oxtail and celeriac 'lasagne' with baby spinach and horseradish cream

by Matthew Tomkinson

Aquafaba meringues

Aquafaba meringues

by Mildreds Vegan Cookbook

Alaska salmon tiradito

Salmon tiradito

by Robert Ortiz

Sous vide rib-eye steak cooked in Café de Paris butter

Sous vide rib-eye steak cooked in Café de Paris butter

by Luke Holder

Skrei with chicken skin crumb and onion puree

Skrei with chicken skin crumb and onion purée

by Simon Hulstone

Roasted baby beetroots with hazelnuts, blue cheese and mustard

Roasted baby beetroots with hazelnuts, blue cheese and mustard

by Adam Gray

Butternut squash velouté with toasted pumpkin seeds

Butternut squash velouté with toasted pumpkin seeds

by Simon Gueller

Roasted Norfolk mallard, salted plums and watercress

Roasted Norfolk mallard, salted plums and watercress

by Richard Bainbridge

Purple sprouting broccoli, confit egg yolk, swede remoulade, Berkswell cheese

Purple sprouting broccoli, confit egg yolk, swede remoulade, Berkswell cheese

by Michael Bremner

Dark chocolate mousse, cocoa nibs, passion fruit and chamomile

Dark chocolate mousse, cocoa nibs, passion fruit and chamomile

by Chantelle Nicholson

Barbecued bavette steak with green sauce, IPA-braised onions and barbecued potatoes

Barbecued bavette steak with green sauce, IPA-braised onions and barbecued potatoes

by Paul Foster

Dorset crab salad, apple, cucumber, lemon verbena, herb vinaigrette

Dorset crab salad, apple, cucumber, lemon verbena, herb mayonnaise

by Shay Cooper

Venison loin with sprout tops, truffled honey and chestnuts

Venison loin with sprout tops, truffled honey and chestnuts

by Adam Byatt

Lemon sole, oyster, smoked leeks and tarragon

Lemon sole, oyster, smoked leeks and tarragon

by Tom Brown

Mussel fritti

by Tim Siadatan, Trullo

Grana Padano custards with bacon and chives

Grana Padano custard canapés with bacon and chives

by Matthew Tomkinson

Fig tart with cinnamon ice cream

Fig tart with cinnamon ice cream

by Tom Aikens

Clementine tart with Italian meringue and caramelised macadamias

Clementine tart with Italian meringue and caramelised macadamias

by Graham Hornigold

Cauliflower and Gruyere fritters with bacon

Cauliflower and Le Gruyère AOP fritters with bacon

by Louise Robinson

Heathcotes' steak au Poivre

Heathcotes' steak au Poivre

by Paul Heathcote

Hamachi usuzukuri – yellowfin sashimi with truffle and pepper sauce

Hamachi usuzukuri – yellowfin sashimi with truffle ponzu

by Hideki Hiwatashi

Daube of venison with quince and chestnuts

Daube of venison with quince and chestnuts

by Galvin brothers

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

Beetroot and liquorice cured salmon

Beetroot and liquorice cured salmon

by Anna Hansen

Skrei cod en papillote with olives, spinach and herbs

Skrei en papillote with olives, spinach and herbs

by Louise Robinson

Tomato and berry salad with tomato water, watermelon and chives

Tomato and berry salad with tomato water, watermelon and chives

by Steve Smith

Beignet of veal sweetbreads with rosemary and onion cream

Beignet of veal sweetbreads with rosemary and onion cream

by Alan Murchison

Barbecued pineapple and cheesecake ice cream

Barbecued pineapple and cheesecake ice cream

by Daniel Clifford

Pan-fried scallops with fresh apple salad

Pan-fried scallops with fresh apple salad

by Josh Eggleton

Fillet and cheek of beef, with bone marrow and horseradish

Fillet and cheek of beef, with bone marrow and celeriac

by Tony Fleming

Green tea meringue with tipsy prunes

Green tea meringue with tipsy prune ganache

by Pascal Aussignac

Spring tomato gazpacho

Spring tomato gazpacho

by Paul Welburn

Braised pork belly and cheeks, pickled carrot, ginger and coriander

Braised pork belly and cheeks, pickled carrot, ginger and coriander

by Daniel Clifford

Pigeon Rossini

by Adam Byatt

Wild pigeon cured in birch sap wine

Wild pigeon cured in birch sap wine

by Chris Horridge

Carciofi alla Giudea – crispy fried artichokes

Carciofi alla Giudea – crispy fried artichokes

by Rosana McPhee

Strawberry and elderflower fraisiers

Strawberry and elderflower fraisiers

by Rukmini Iyer

Robata pork ribs with honey soy ginger glaze

Robata grilled pork ribs with honey, soy and ginger

by Scott Hallsworth

Glazed chicken wing, Cured duck liver and beer vinegar

Glazed chicken wing with cured duck liver and beer vinegar

by Daniel Clifford

Confit milk-fed lamb shoulder with mild spices

Confit milk-fed lamb shoulder with mild spices

by Xavier Boyer

Iced cucumber soup with feta cheese crumble

Iced cucumber soup with feta cheese crumble

by Andy Waters

Pain perdu with vanilla ice cream

Pain perdu with vanilla ice cream

by Jun Tanaka

Beef with lovage, onions and black garlic

Beef with lovage, onions and black garlic

by Tommy Banks

Plum tomato tart with Parmesan pastry, avocado and chorizo

Plum tomato tart with Parmesan biscuit, avocado and chorizo

by Paul Foster

Butternut squash, Gorgonzola and almonds

Butternut squash, Gorgonzola and almonds

by Gary Jones

Poached chicken with comté cheese gnocchi, griolle mushrooms and sauce vin jaune

Sous vide chicken crown with Comté cheese gnocchi, girolle mushrooms and sauce Vin Jaune

by Martin Wishart

Best end of new season lamb with a pine nut and wild garlic crust and tarragon gnocchi

Best end of new season lamb with a pine nut and wild garlic crust and tarragon gnocchi

by Simon Hulstone

Pumpkin velouté with chicken wings, apples and almonds

Pumpkin velouté with chicken wings, apples and almonds

by Paul Ainsworth

Odette's Jaffa Cake recipe

Odette's Jaffa cake

by Bryn Williams

Steamed haddock with blood orange and basil hollandaise

Steamed haddock with blood orange and basil hollandaise

by Paul Welburn

Roast capon

Roast capon with hay, chestnut pulp, Guinness and oyster sauce

by Pascal Aussignac

Baharat roasted and smoked cauliflower, pomegranate cauliflower couscous, tahini dressing

Baharat roasted and smoked cauliflower, pomegranate cauliflower couscous, tahini dressing

by Rukmini Iyer

Caesar salad croquettes

Caesar salad croquettes

by Paul Welburn

Pork and foie gras sausage rolls

Pork and foie gras sausage rolls

by Graham Garrett

Chocolate tart

by Dominic Chapman

Warm bon-bons of foie gras à la Basque

Warm bon-bons of foie gras à la Basque

by Pascal Aussignac

Pomme soufflé

by Daniel Clifford

Anchovy straws

by Marcello Tully

Haddock, broad beans and smoked haddock potatoes

Haddock, broad beans and smoked haddock potatoes

by Nathan Outlaw

Gurnard with Porthilly sauce

Gurnard with Porthilly sauce

by Nathan Outlaw

Smoked salmon blinis

Smoked salmon blinis with caviar

by Steven Doherty

Cannon of Welsh Lamb with black olive, tomato and courgette

Cannon of lamb with black olive, tomato and courgette

by Richard Davies

Hot smoked cod, tomato, basil and cods roe

Hot-smoked cod with tomatoes and cod's roe

by Paul Welburn

Coconut rice pudding arancini with yoghurt sorbet and mango

Coconut and yoghurt rice pudding arancini with yoghurt sorbet and mango

by Michael Bremner

Yoghurt cake with macerated strawberries and balsamic candied pistachios

Yoghurt cake with macerated strawberries and balsamic candied pistachios

by Michael Bremner

Blueberry tea and yoghurt panna cotta with thyme-macerated fruit

Blueberry tea and yoghurt panna cotta with thyme-macerated fruit

by Richard Bainbridge

Scallop with smoked onion and razor clam

Scallop with smoked onion and razor clam

by Tommy Banks

Mackerel, avocado, broccoli and cashew salad

Mackerel with avocado, broccoli and cashew salad

by Chantelle Nicholson

Bass with leeks and tartare hollandaise

Bass with leeks and tartare hollandaise

by Nathan Outlaw

Rabbit tikka masala

Rabbit tikka masala

by Dominic Chapman

Monkfish with mushrooms and fermented celeriac

Monkfish with mushrooms and fermented celeriac

by Tommy Banks

Lamb flatbreads with pickled cucumber and elderflower yoghurt

Lamb flatbreads with pickled cucumber and elderflower yoghurt

by Richard Bainbridge

Langoustines with caramelised whey

Langoustines with green strawberry and caramelised whey

by Tommy Banks

Apple tarte Tatin

Apple tarte Tatin

by Marcus Wareing

Galician octopus with watercress, radish and samphire tempura

Sous vide Galician octopus with watercress, radish and samphire tempura

by Damian Jones

Duck, puy lentils, roasted onions

Roast duck with puy lentils and roasted onions

by Richard Bainbridge

Baked banana and chocolate tart

Baked banana and chocolate tarts

by Bryn Williams

Rump of Welsh Lamb with courgette moussaka

Rump of lamb with courgette moussaka

by Shaun Hill

Hot-smoked Alaska salmon with crab and aioli

Hot-smoked salmon with crab and aioli

by Mark Dodson

Southern fried chicken

Southern fried chicken

by Shaun Hill

Austrian coffee cake

Austrian coffee cake

by Claire Clark

Chocolate and salted almond brownies

Chocolate and salted almond brownies

by Frances Atkins

Pork scratchings recipe

Pork scratchings

by Matt Weedon

Garlic dough balls wrapped in prosciutto

Garlic dough balls wrapped in prosciutto

by Paul Ainsworth

Mpourekakia (mini aubergine pies)

Mpourekakia (mini aubergine pies)

by Rosana McPhee

Mini pumpkin and ricotta tarts

Organic mini pumpkin and ricotta tarts with spiced honey

by Tom Aikens

Sweet and salty nori popcorn

Sweet and salty nori seaweed popcorn

by Kate Doran

Popcorn chicken recipes

Popcorn chicken

by Shaun Hill

Classic pissaladière

Classic pissaladière

by Pierre Koffmann

Soy coleslaw

by Shaun Hill

Peanut butter salted caramel freakshake

Peanut butter salted caramel freakshake

by Sally Abé

Spiced lamb kebabs recipe

Middle Eastern spiced lamb kebabs

by Geoffrey Smeddle

Pissaladière

by Pascal Aussignac

Spicy veggie tacos with guacamole

Spicy veggie tacos with guacamole

by Matthew Tomkinson

Popcorn brownies

Popcorn brownies

by Shaun Rankin

Cod popcorn with cucumber and potato salad

Cod popcorn with cucumber and potato salad

by Luke Tipping

Prawn skewers with tomato chutney and roast peppers

Prawn skewers with tomato chutney and roast peppers

by Alfred Prasad

Chocolate, fudge and Cornish sea salt brownies recipe

Chocolate, fudge and Cornish sea salt brownies

by Nathan Outlaw

Paneer and red pepper skewers

Paneer and red pepper skewers

by Alfred Prasad

Chicken lollipops

Chicken lollipops

by Bruno Loubet

Partridge, cranberry and juniper sausage rolls

Partridge, cranberry and juniper sausage rolls

by James Mackenzie

Apple glazed pork and apricot sausage rolls with fennel seeds

Apple-glazed pork and apricot sausage rolls with fennel seeds

by Georgina Fuggle

Fondue with Cornish cheddar and root vegetables

Fondue with Cornish cheddar and root vegetables

by Nathan Outlaw

Brazilian acarajé with vatapá

Brazilian acarajé with vatapá

by Marcello Tully

Barley dip with rye bread crisps

Rye crispbreads with barley dip

by Agnar Sverrisson

Pizza Giardinera

Pizza Giardinera

by Paul Ainsworth

Crispy chicken canapés

Crispy chicken canapés

by Marcus Wareing

Turkey and stuffing sausage rolls

Turkey and stuffing sausage rolls

by Alyn Williams

Curry salted parsnip crisps

Curry salted parsnip crisps

by Shaun Rankin

Pea bhaji recipe

by Josh Eggleton

Lamb boti kebabs recipe

Lamb boti kebabs

by Hari Ghotra

Spice bags

by Food Urchin

Lemonade cake recipe

by Sally Abé

Sticky sesame pork ribs

Sticky sesame pork ribs

by Marcus Wareing

Dark chocolate and pumpkin seed brownies

Dark chocolate and pumpkin seed brownies

by Adam Stokes

Hummus with crudités

Hummus with crudités

by Shaun Rankin

Chocolate freakshake

Chocolate freakshake

by Sally Abé

Pizza bread

by Graham Campbell

Pizza Fiorentina

Pizza Fiorentina

by Paul Ainsworth

Bharwan paneer

by Alfred Prasad

Vegetable puffs

Vegetable puffs

by Alfred Prasad

Courgette fritters

Easy courgette fritters

by Sally Abé

Paneer tikka

by Alfred Prasad

Root vegetable coleslaw

Root vegetable coleslaw

by Nathan Outlaw

Crab sticks

by James Mackenzie

Turkish lamb flatbreads recipe

Turkish lamb flatbreads recipe

by Marcus Wareing

A feast of winter vegetables with silken tofu aioli

Winter vegetables with silken tofu aioli

by Nancy Anne Harbord

Flatbread with dips

Flatbread with dips

by Adam Gray

Paneer and pepper naanza (Indian pizza)

Paneer and pepper naanza (Indian pizza)

by Vivek Singh

Easy cheesy tomato rarebits

Easy cheesy tomato rarebits

by Adam Gray

Beer pickled onions

Beer pickled onions

by Paul Foster

Honey mustard popcorn

Honey mustard popcorn

by Marcus Wareing

Sticky chicken wings

Sticky chicken wings

by Mark Dodson

Pão de queijo (cheese bread)

Pão de queijo (cheese bread)

by Marcello Tully

Pepper chicken

by Alfred Prasad

Pink lamingtons

Pink Lamingtons

by Claire Clark

Sicilian arancini with arrabiata sauce

Sicilian arancini with arrabiata sauce

by Paul Ainsworth

Bacon breadsticks

Bacon breadsticks

by Alyn Williams

Battenberg cake

Battenberg cake

by Sally Abé

Cheese straws

by Nathan Outlaw

Mini beef and hummus burgers

Mini beef and hummus burgers

by Marcus Wareing

Bacalhau (salt cod) bites

Bacalhau (salt cod) bites

by Marcello Tully

Vegetable spring rolls

by Sally Abé

Handmade crisps with a balsamic vinegar foam

Homemade crisps with a balsamic vinegar foam

by Shaun Rankin

Easter animal cupcakes

Easter animal cupcakes

by Rachel Davies

Brazilian coxinha

Brazilian chicken coxinha

by Marcello Tully

Brownies

by Simon Hulstone

Duo 'nduja bruschetta

Duo 'nduja bruschetta

by Marcello Tully

Pizza Caprino

by Paul Ainsworth

Tangdi kabab

by Alfred Prasad

Lamb scotch eggs

Lamb scotch eggs

by Dominic Chapman

Spiced apple chutney and cinnamon twirls

Spiced apple chutney and cinnamon twirls

by Graham Campbell

Mini pea and mint tarts

Mini minted pea tartlets

by Howard Middleton

Pastel de Queijo

Pastel de queijo

by Marcello Tully

Oat, cocoa nib, sultana and sunflower seed granola

Oat, cacao nib, sultana and sunflower seed granola

by Chantelle Nicholson

Eggs Florentine

Eggs Florentine

by Sally Abé

Papaya and chia breakfast bowl

Papaya and chia breakfast bowl

by Rosana McPhee

American pancakes recipe

American pancakes

by Shaun Rankin

Devilled crab on sourdough toast

Devilled crab on sourdough toast

by Josh Eggleton

Blintzes with a rhubarb and berry compote

Blintzes with a rhubarb and berry compote

by Colin McGurran

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

Cauliflower kimchi pancakes with sprout slaw

Cauliflower kimchi pancakes with sprout slaw

by Chantelle Nicholson

Sweetcorn fritters with slow roasted tomatoes and smashed avocado

Sweetcorn fritters with slow roasted tomatoes and smashed avocado

by Louise Robinson

Leeks vinaigrette with eggs mimosa

Leeks vinaigrette with eggs mimosa

by Martin Wishart

Ricotta pancakes with strawberry compote and homemade chocolate spread

Ricotta pancakes with strawberry compote and homemade chocolate spread

by Chantelle Nicholson

Grilled kippers, brown butter and parsley

Grilled kippers, brown butter and parsley

by Will Holland

Healthy huevos rancheros

Healthy huevos rancheros

by Rachel Phipps

Kedgeree recipe

Smoked haddock kedgeree

by Graeme Taylor

Ham and eggs with potato pancakes

Ham and eggs with potato pancakes

by Mark Dodson

Eggy brekkie pots

Baked eggs with ham and tomato

by Galvin brothers

Vegetarian kedgeree

Vegetarian kedgeree

by Alfred Prasad

Grilled asparagus, soft cheese and mint frittata

Grilled asparagus, soft cheese and mint frittata

by Bruno Loubet

Sabich

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

by Richard Turner

Pain perdu with coffee cream and pears

Pain perdu with coffee, pears and quince

by Peter Coucquyt

Air-dried ham with a fried duck egg and Parmesan

Air-dried ham with a fried duck egg and Parmesan

by Dominic Chapman

Millet, roast veggies, Pietro’s egg

Millet, roast veggies, Pietro’s egg

by Peter Gordon

Vanilla crumpets

Vanilla crumpets with cinnamon cream

by Ren Behan

Creamy barley breakfast bowls with hazelnuts and figs

Creamy barley breakfast bowls with hazelnuts and figs

by Kate Doran

Fried duck egg with asparagus and truffle

Fried duck egg with asparagus and truffle

by Josh Eggleton

Rye pancakes

by The Kitchen with Great British Chefs

Linseed and coconut pudding with smoked syrup

Linseed and coconut pudding with smoked syrup

by Dan Wilson

Turkish menemen with sumac yoghurt

Turkish menemen with sumac yoghurt

by Anna Hansen

Organic pea pancake, asparagus and poached eggs with a herb sabayon

Organic pea pancake, asparagus and poached eggs with a herb sabayon

by Tom Aikens

Pancakes with sugar and lemon

Pancakes with sugar and lemon

by Dominic Chapman

Buckwheat, banana and passion fruit pancakes

Buckwheat, banana and passion fruit pancakes

by Deena Kakaya

Tea-smoked Alaska salmon, poached eggs, spinach and yuzu hollandaise, English muffin

Tea-smoked salmon, poached eggs, spinach and yuzu hollandaise, English muffin

by Anna Hansen

Spiced banana French toast, smoked bacon, chilli labne, tamarind caramel

Spiced banana French toast, smoked bacon, chilli labne, tamarind caramel

by Peter Gordon

Three cheese tapioca pancakes

Three cheese tapioca pancakes

by Rosana McPhee

Norwegian surmelkslapper with strawberry compote & creme fraiche

Norwegian surmelkslapper with strawberry compote and crème fraîche

by Rachel Phipps

Kedgeree with boiled eggs

Kedgeree with boiled eggs

by Nathan Outlaw

Scotch pancakes

Scotch pancakes (drop scones)

by The Kitchen with Great British Chefs

Maltaise sauce (Blood orange hollandaise)

Maltaise sauce – blood orange hollandaise

by The Kitchen with Great British Chefs

Bacon and pea omelette with cheese glaze

Bacon and pea omelette with cheese glaze

by Nathan Outlaw

Duck egg, black pudding and sourdough crumbs with Le Gruyère AOP 'Reserve'

Duck egg, black pudding and sourdough crumbs with Le Gruyère AOP 'Reserve'

by Food Urchin

Cheesy baked eggs with Marmite soldiers

Cheesy baked eggs with Marmite soldiers

by Alyn Williams

Acai breakfast bowl

Acai breakfast bowl

by Marcello Tully

Gluten-free porridge pancakes

Gluten-free porridge pancakes

by Karen Burns-Booth

Easter sweet spiced fruit bread

Easter sweet spiced fruit bread

by Elly McCausland

Banana pancakes recipe

Perfect banana pancakes

by Sally Abé

Smoked bacon hash with a fried duck egg

Smoked bacon hash with a fried duck egg

by Adam Gray

Gluten Free Banana Pancakes

Gluten-free banana pancakes

by Victoria Glass

Glamorgan sausages

Glamorgan sausages

by John Torode

Plum tomato bruschetta with poached eggs

Plum tomato bruschetta with poached eggs

by Marcus Wareing

Crumpets

by Richard Bertinet

Bacon, egg, tomato and cheddar-garlic mayo club sandwich

Bacon, egg, tomato and cheddar-garlic mayo club sandwich

by Nathan Outlaw

Cinnamon eggy bread

Cinnamon eggy bread

by Colin McGurran

Blueberry compote

Blueberry compote

by The Kitchen with Great British Chefs

Crumpets with parmasen cream and courgette

Crumpets with Parmesan custard and courgette

by Dan Wilson

by Capital K Distillery

Eggs in purgatory

Eggs in purgatory (Uova al purgatorio)

by Francesco Mazzei

Corn & N’duja

Corn and 'nduja with pickled Padrón peppers and egg yolk

by Dan Wilson

Crab Benedict

Crab eggs Benedict

by Marcus Wareing

Smoked haddock with crushed potatoes and poached egg

Smoked haddock, poached eggs and crushed potatoes

by Bryn Williams

Cinnamon French toast with wimberries

Cinnamon French toast with wimberries

by Shaun Hill

Potatoes with spiced Sugo, curds and fried eggs

Potatoes with spiced sugo, curds and fried eggs

by Dan Wilson

Dutch baby pancake

Dutch baby pancake

by Izy Hossack

Gluten free Potato Pancakes

Gluten-free potato pancakes

by Victoria Glass

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

Creme Egg pancake stack

Creme Egg pancake stack

by Jacqueline Meldrum

Omelette Arnold Bennett

Omelette Arnold Bennett

by Dominic Chapman

Mackerel and brown rice kedgeree

Mackerel and brown rice kedgeree

by Rachel Walker

French Toast and Vanilla Raspberry Compote

French toast with vanilla and raspberry compote

by Karen Burns-Booth

Spiced roast plum and almond French toast

Spiced roast plum and almond French toast

by Louise Robinson

Mushroom, eggs and bread crumbs

Girolles with herbs, fried breadcrumbs and eggs

by Dan Wilson

Lemon and raspberry crêpes

Lemon and raspberry crêpes

by Pascal Aussignac

Baked eggs

Baked eggs, potato and leek

by Rosana McPhee

Smoked salmon with chard and dill pancakes

Smoked salmon with chard and dill pancakes

by Shaun Hill

Brunch Mary

by Bruno Loubet

Egg Rougaille

by Selina Periampillai

Pancakes with roast ham and maple syrup

Pancakes with roast ham and maple syrup

by Adam Gray

blueberry jam

by The Kitchen with Great British Chefs

Banana and toffee pancakes

Banana and toffee pancakes

by Marcello Tully

Turkish eggs

by Peter Gordon

Apricot, blueberry and pistachio breakfast crumble

Apricot, blueberry and pistachio breakfast crumble

by Elly McCausland

Buttermilk pancakes

Buttermilk pancakes

by The Kitchen with Great British Chefs

Warm egg salad with wild asparagus, olive and chilli

Warm egg salad with wild asparagus, olive and chilli

by Francesco Mazzei

Adam’s detox tomato soup

Adam’s detox tomato soup

by Adam Gray

Pan-fried halibut with smoked bacon and girolles

Pan-fried halibut with smoked bacon and girolles

by Adam Gray

Chicken breast with 'nduja, rocket and green beans

Chicken breast with 'nduja, rocket and green beans

by Adam Gray

Pork and peaches

Pork and peaches

by Steven Smith

Quick bake macaroni cheese

Quick bake macaroni cheese

by Paul Heathcote

Balik ekmek

by Helen Graves

The perfect egg mayo sandwich

The perfect egg mayo sandwich

by Helen Graves

Baked hake in a Mediterranean crust

Baked hake in a Mediterranean crust

by Nathan Outlaw

Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise

Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise

by Robert Thompson

Summer mange tout, radish and tuna salad

Mangetout, radish and white tuna salad

by Georgina Fuggle

Watercress soup with cheddar toasties

Watercress soup with cheddar toasties

by Nathan Outlaw

Pork escalopes with emmental

Pork escalopes with emmental

by Martin Wishart

Winter steak salad with spiced pickle dressing

Winter steak salad with spiced pickle dressing

by Helen Graves

Pan con tomate

by Angel Zapata Martin

Wild rocket, halloumi & pear platter

Pear, halloumi and wild rocket crispbreads

by Rosana McPhee

Quick vegetable curry

Quick vegetable curry

by Paul Heathcote

Smoked haddock and shellfish chowder

Smoked haddock and shellfish chowder

by Louise Robinson

Cream of pumpkin and sage soup

Cream of pumpkin and sage soup

by Paul Heathcote

Fragrant Asian hotpot

Fragrant Asian hotpot

by Marcus Wareing

Lemon ricotta and pesto open sandwich with quick-pickled radishes

Lemon ricotta and pesto open sandwich with quick-pickled radishes

by Pollyanna Coupland

Courgette and tomato gratin

Courgette and tomato gratin

by Bryn Williams

Lemongrass-smoked cod, mussels, sea vegetables, cucumber ketchup

Lemongrass-smoked cod, mussels, sea vegetables, cucumber ketchup

by Paul Welburn

Minted pea and watercress soup

Minted pea and watercress soup

by Monica Shaw

Radish sandwiches with anchovy and herb butter

Radish sandwiches with anchovy and herb butter

by Helen Graves

Leftover Turkey, cream cheese and mizuna sandwich

Leftover turkey sandwich with cream cheese and mizuna

by Steve Smith

Pasta with courgette and Parmesan

Pasta with courgette and Parmesan

by William Drabble

Kedgeree

by Shay Cooper

Ensaladilla rusa

Ensaladilla rusa

by Angel Zapata Martin

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

Chestnut risotto

Chestnut risotto

by Theo Randall

Chicken and avocado sandwich

Chicken and avocado sandwich

by Rachel Phipps

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

Linguine with mussels

Linguine with mussels

by Shaun Rankin

Pork, apple and cider stew with cheddar dumplings

Pork, apple and cider stew with cheddar dumplings

by Victoria Glass

Tuscan-style sausage ragu

Tuscan-style sausage ragù

by Luke Holder

Chicken Marbella

Chicken Marbella

by Pollyanna Coupland

Fabada

by The Kitchen with Great British Chefs

Spicy giant couscous with chorizo and spinach

Spicy giant couscous with chorizo and spinach

by Louise Robinson

One-pot roast chicken with chorizo

One-pot roast chicken with chorizo

by Nathan Outlaw

One pot Christmas poussin

One-pot Christmas poussin

by Pollyanna Coupland

Vietnamese seafood and cucumber stir-fry

Vietnamese seafood and cucumber stir-fry

by Food Urchin

Butternut squash, pine nut and Gorgonzola risotto

Butternut squash, pine nut and Gorgonzola risotto

by Nigel Mendham

Lamb and rice tagine

Lamb and rice tagine with dried cherries

by Helen Graves

Kentucky baked beans

Kansas City baked beans

by The Kitchen with Great British Chefs

Pot-roasted partridge with grapes, gnocchi and mushrooms

Pot-roasted partridge with grapes, gnocchi and mushrooms

by Paul Welburn

Steamed mussels with cider, leeks and chorizo

Steamed mussels with cider, leeks and chorizo

by Georgina Fuggle

Black olive tapenade, orange and chicken tray bake

Black olive tapenade, orange and chicken tray bake

by Nargisse Benkabbou

Quick chickpea and spinach curry

Quick chickpea and spinach curry

by Urvashi Roe

Guinea fowl with wild mushrooms

Braised guinea fowl with wild mushrooms

by Louise Robinson

Boston baked beans

Boston baked beans

by The Kitchen with Great British Chefs

Braised eggs with leeks and za'atar

Braised eggs with leeks and za'atar

by Yotam Ottolenghi

Cauliflower "rice" biryani recipe

Cauliflower 'rice' biryani

by Monica Shaw

Chicken bhuna recipe

by Peter Joseph

Lamb, potato and pearl barley stew

Lamb, potato and pearl barley stew

by William Drabble

Toad in the hole

Toad in the hole

by Galton Blackiston

Jungle style curry of turkey with fresh fenugreek

Jungle style curry of turkey with fresh fenugreek

by Vivek Singh

Ratatouille Recipe

by Galton Blackiston

Mchuzi wa Samaki (Tanzanian coconut fish curry)

Mchuzi wa samaki (Tanzanian coconut fish curry)

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

Spicy beef shin hotpot with roast squash wedges

Spicy beef shin hotpot with roast squash wedges

by Food Urchin

Pumpkin and turkey risotto

Pumpkin and turkey risotto

by William Drabble

Aloo bhindi bhujiya

Aloo bhindi bhujiya – okra and potatoes

by Peter Joseph

Duck legs with silky rich Veracruzan tomato sauce

Duck legs with silky rich Veracruzan tomato sauce

by Thomasina Miers

Coq au vin

by The Kitchen with Great British Chefs

Aromatic chicken handi

Aromatic chicken handi

by Sumayya Usmani

Braised beef shin with gremolata

Braised whole beef shin with gremolata

by Pascal Aussignac

Picadillo

by The Kitchen with Great British Chefs

Scotch broth

by Richard Corrigan

Rabbit biryani recipe

by Shu Han Lee

Miso ramen soup with pak choi, poached egg, and crispy shallots

Miso ramen soup with pak choi, poached egg, and crispy shallots

by Shu Han Lee

Soy-sauce chicken with ginger and spring onion oil

Soy sauce poached chicken with ginger and spring onion oil

by Jeremy Pang

Zigni berbere (spicy Eritrean beef stew)

by The Kitchen with Great British Chefs

Turkey meatball tomato risotto soup

Turkey meatball tomato risotto soup

by Dannii Martin

Mussel pulao

by Peter Joseph

Lamb tagine

by Geoffrey Smeddle

Tomato, rice and seafood stew

Tomato, rice and seafood stew

by Ren Behan

Pea and pancetta risotto

Pea and pancetta risotto

by Marcus Wareing

Dahl makhni

by Alfred Prasad

Sausage and baked bean casserole

Sausage and baked bean casserole

by Alyn Williams

Tuscan ribollita

Tuscan ribollita

by Alfred Prasad

Duck ragu

by Matthew Tomkinson

Chow mein recipe

by Sally Abé

Tricolore penne with cauliflower, cheese and hazelnuts

Tricolore penne and cauliflower cheese with hazelnuts

by Karen Burns-Booth

Sausage, fennel and bean supper

Sausage, fennel and bean supper

by Food Urchin

Teriyaki prawns with rice noodles and wakame salad

Sous vide prawns with teriyaki sauce, rice noodles and wakame salad

by Victoria Glass

Braised minced pork, potato and carrot

Braised minced pork, potato and carrot

by The Kitchen with Great British Chefs

Triple tomato tabbouleh

Triple tomato tabbouleh

by Jacqueline Meldrum

Albondigas - Smokey Mexican meatbals

Albóndigas Mexicanas – smoky Mexican meatballs

by The Kitchen with Great British Chefs

Chicken and lentil salad

Chicken and lentil salad

by Food Urchin

Vegetarian sushi bowl recipe

Vegetarian sushi bowl

by Georgina Fuggle

Cacio e pepe

by Rosana McPhee

Jjamppong

Jjamppong (Korean spicy seafood noodle soup)

by Louise Robinson

Chilli chicken pasta with red pesto sauce

Chilli chicken pasta with red pesto sauce

by Paul Ainsworth

Shaved brassica stem salad

Shaved brassica stem salad

by Victoria Glass

Grilled tuna steak, Asian style red cabbage slaw

Grilled tuna steak, Asian-style red cabbage coleslaw

by Adam Gray

Spaghetti Piemontesi

Spaghetti Piemontesi

by Paul Heathcote

Grilled mackerel with beetroot and new potato salad

Grilled mackerel with beetroot and new potato salad

by Monica Shaw

Crab and tiger prawn fettuccine

Crab and tiger prawn fettuccine

by Paul Ainsworth

Stir-fried rice with seafood and pak choi

Stir-fried rice with seafood and pak choi

by Rosana McPhee

Fine beans and potato curry

Fine beans and potato curry

by Alfred Prasad

Quick chicken curry with coriander and red onion pickle

Quick chicken curry with coriander and quick-pickled red onion

by The Kitchen with Great British Chefs

Lamb minute steak sandwiches with onion jam

Lamb minute steak sandwiches with onion jam

by Karen Burns-Booth

Vegan moussaka and tzatziki

Vegan moussaka and tzatziki

by Bettina Campolucci Bordi

Thai beef salad

Thai beef salad

by Andrew MacKenzie

Spinach, lemon and garlic penne rigate with torn burrata

Spinach, lemon and garlic penne rigate with torn burrata

by Georgina Fuggle

Baby gem, courgette, walnut and Parmesan salad

Baby gem, courgette, walnut and Parmesan salad

by Bryn Williams

Fish pie

by Tom Aikens

Espetinhos de frango - chilli and lime chicken skewers

Espetinhos de frango - chilli and lime chicken skewers

by Marcello Tully

Poached salmon with watercress

Poached salmon with watercress

by Tom Aikens

Nasi goreng recipe

by Shu Han Lee

Sizzling prawns in chilli butter with orzo, herb and tomato salad

Sizzling prawns in chilli butter with orzo, herb and tomato salad

by Elly McCausland

Roast tomato and spring onion risotto with seared tuna

Roast tomato and spring onion risotto with seared tuna

by Adam Gray

Mushroom shorba with Piccolo tomato chutney

Mushroom shorba with Piccolo tomato chutney

by Food Urchin

Pasta amatriciana

Pasta amatriciana

by Russell Brown

Matcha-poached salmon noodle bowls with edamame, sesame and avocado

Matcha-poached salmon noodle bowls with edamame, sesame and avocado

by Elly McCausland

Roast hake with chorizo, chickpeas and coriander

Roast hake with chorizo, chickpeas and coriander

by Geoffrey Smeddle

Veal with Grana Padano sauce

Veal schnitzel with Grana Padano sauce

by Rosana McPhee

Pappardelle with rose harissa, black olives and capers

Pappardelle with rose harissa, black olives and capers

by Yotam Ottolenghi

Brazilian-style meatballs in a classic feijoada sauce

Lamb meatballs in a feijoada-style sauce

by Karen Burns-Booth

Marinate tofu, quinoa, peanut, chilli and mango salad

Marinated tofu, quinoa, peanut, chilli and mango salad

by Martin Wishart

Sun-dried tomato and avocado spaghetti

Sun-dried tomato and avocado spaghetti

by Rachel Phipps

Sea bass in coconut cream

Sea bass in coconut cream

by Rosana McPhee

Tagliatelle with almond and tomato sauce

Tagliatelle with almond and tomato sauce

by Rachel Phipps

Lamb souvlaki wrap

Lamb wrap with red pepper sauce and herb yoghurt

by Alfred Prasad

Baingan bharta macaroni cheese

Baingan bharta macaroni cheese

by Deena Kakaya

Chargrilled chicken, avocado and Gorgonzola salad

Chargrilled chicken, avocado and Gorgonzola salad

by Nigel Mendham

Keralan pot-roasted cauliflower with sweet potato and spiced yoghurt

Kerala pot-roasted cauliflower with sweet potato and spiced yoghurt

by Michael Bremner

Sweet chilli onion squash with quinoa and kale

Sweet chilli onion squash with quinoa and kale

by Joey O'Hare

Mezze penne tricolour with roasted summer vegetables and walnuts

Mezze penne tricolore with roasted summer vegetables and walnuts

by Rachel Phipps

Welsh Lamb shepherd’s pie with Duddleswell cheese

Shepherd’s pie with Duddleswell cheese

by Andrew MacKenzie

Honey and coconut caramelised chicken

Honey and coconut caramelised chicken

by Thuy Pham, The Little Viet Kitchen

Sweet and sour whole prawns

Sweet and sour prawns

by Jeremy Pang

Roast poussin with chicken fat mayonnaise

Roast poussin with chicken fat mayonnaise

by Pollyanna Coupland

Grilled Welsh Lamb cutlets with hummus and halloumi

Grilled lamb cutlets with hummus and halloumi

by Bryan Webb

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

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

by Pollyanna Coupland

Tagliarini with raw green and yellow courgette, brown shrimp, chilli and lemon

Tagliarini with raw green and yellow courgette, brown shrimp, chilli and lemon

by Tim Siadatan, Trullo

Seafood risotto

Seafood risotto

by Shaun Rankin

Whole wheat penne with kale, chilli, garlic and pecorino

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

by Valeria Necchio

Brown butter, lemon and walnut pasta

Brown butter, lemon and walnut pasta

by Pollyanna Coupland

Fishghetti

by Nathan Outlaw

Beetroot and pumpkin soup

Beetroot and pumpkin soup

by Madeleine Shaw

Meatball pasta bake

Meatball pasta bake

by Bruno Loubet

Sausage pasta bake

Sausage pasta bake with peppers

by Marcello Tully

Salmon and rocket pasta salad

Salmon and rocket pasta salad

by Rosana McPhee

Japchae Korean Noodles

by Louise Robinson

Lamb flatbreads with olive tapenade, feta and quick-pickled cucumber

Seared lamb flatbreads with olive tapenade, feta and quick-pickled cucumber

by Elly McCausland

Baked asparagus cheese

Baked asparagus cheese

by Nathan Outlaw

Cheesy potato pies

Cheesy potato ramekins

by Rosana McPhee

Low-calorie Singapore noodles

Low-calorie Singapore noodles

by Karen Burns-Booth

Thai chicken soup

Thai chicken soup

by Andy Waters

Moroccan chicken and chickpea soup

Moroccan chicken and chickpea soup

by Louise Robinson

Korean style skirt steak with gochujang mayo

Korean-style barbecued skirt steak with gochujang mayo

by Niamh Shields

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

Classic French onion soup

French onion soup

by Louise Robinson

Linguine with prawns, lemon and parsley

Linguine with prawns, lemon and parsley

by Francesco Mazzei

Cucumber and cashew nut curry

Cucumber and cashew nut curry

by Anna Tobias

Cheesy chard stem gratin served with mustard-dressed chard greens

Cheesy chard stem gratin served with mustard-dressed chard greens

by Victoria Glass

Fusilli with avocado pesto

Avocado pesto with fusilli

by Rosana McPhee

Baked leeks and smoked salmon with cheese sauce

Baked leeks and smoked salmon with cheese sauce

by Nathan Outlaw

Curried pulled pork with brioche buns

Curried pulled pork with brioche buns

by Karen Burns-Booth

Chicken tagine

by The Kitchen with Great British Chefs

Tofu katsu curry

Tofu katsu curry

by Rosana McPhee

Teriyaki salmon, kale and barley salad

Salmon teriyaki, kale and barley salad

by Urvashi Roe

Lamb, Fennel and Anchovy Meatballs

Lamb, fennel and anchovy meatballs

by Helen Graves

Broccoli and Stilton soup

Broccoli and Stilton soup

by Sally Abé

Lamb and nasturtium koftas with chippy sauce

Lamb and nasturtium koftas with chippy sauce

by Graham Campbell

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

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

by Bettina Campolucci Bordi

Egg fried rice with smoked bacon and peas

Egg-fried rice with smoked bacon and peas

by Shu Han Lee

Chunky butternut squash miso soup with miso and black pepper butter

Chunky butternut squash miso soup with miso and black pepper butter

by Shu Han Lee

Alaska salmon in spicy coconut cream

Salmon in spicy coconut cream

by Andy Waters

Baked salmon with tomato, mushroom and mascarpone sauce

Baked salmon with tomato, mushroom and mascarpone sauce

by Ren Behan

Sweet chilli chicken with garlic, lemon and coriander

Sweet chilli chicken with garlic, lemon and coriander

by Shaun Rankin

Chicken soup with tarragon garlic bread

Organic chicken soup with tarragon garlic bread

by Helen Graves

Autumn warmer: beans, squash and meat stew

Bean, squash and meat stew

by Rosana McPhee

Apple, parsnip and potato soup

Apple, parsnip and potato soup

by Becca Pusey

Mapo tofu

by Helen Graves

Cauliflower mince bolognese

Vegan cauliflower mince Bolognese

by Pete Dreyer

Wild garlic, zucchini and pine nut with whole wheat fusilli

Wild garlic, courgette and pine nuts with whole wheat fusilli

by Rosana McPhee

Haddock baked in spiced yoghurt

Haddock baked in spiced yoghurt

by Helen Graves

Roasted red pepper panzanella

Roasted red pepper panzanella

by Rachel Phipps

Quick stir-fried Mongolian lamb curry

Quick stir-fried Mongolian lamb curry

by Karen Burns-Booth

Thai fish cakes with sweet chilli dip

Thai fish cakes with sweet chilli dip

by Marcello Tully

Chicken and pearl barley risotto

Chicken and pearl barley risotto

by Richard Bainbridge

Cod and mackerel burgers

Cod and mackerel burgers

by Food Urchin

Thai-style haddock in a bag

Thai-style haddock en papillote

by Shaun Rankin

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

Seco de cordero - Peruvian lamb stew

Seco de cordero – Peruvian lamb stew

by Rosana McPhee

Moqueca de peixe e camarão

Moqueca de peixe e camarão

by Marcello Tully

Spicy noodle laksa

Spicy noodle laksa

by Sophie Thompson

Steak, thyme and onion pie with celeriac mash

Beef steak, thyme and onion pie with celeriac mash

by Georgina Fuggle

Kerala-style sea bream and potato traybake with tangy okra “chips”

Kerala-style sea bream and potato traybake with tangy okra 'chips'

by Anjum Anand

Vegetarian hot and sour soup

Vegetarian hot and sour soup

by Monica Shaw

Kimchi fried rice with shiitake mushrooms

Kimchi-fried rice with shiitake mushrooms

by Shu Han Lee

Flash-fried rump steak with sauce gribiche and spring greens

Flash-fried rump steak with sauce gribiche and spring greens

by Chantelle Nicholson

Halloumi pasta with lemon and mint

Halloumi pasta with lemon and mint

by Leyla Kazim

Courgette sabzi

Courgette sabzi

by Asma Khan

British tartiflette

British tartiflette

by Victoria Glass

Baked eggs, minced lamb and peas

Baked eggs, minced lamb and peas

by Alfred Prasad

Vegetarian lasagne

Vegetarian lasagne

by Andy Waters

Crustless Quorn and vegetable quiche

Crustless Quorn and vegetable quiche

by Rosana McPhee

Spaghetti and meatballs with mini garlic bites

Spaghetti and meatballs with mini garlic bites

by Dominic Chapman

Pollock with cheddar and herb crust

Baked pollock with a cheddar and herb crust

by Nathan Outlaw

Gluten-free toad in the hole

Gluten-free toad in the hole

by Victoria Glass

Red butternut squash curry with mushrooms and spinach

Red butternut squash curry with mushrooms and spinach

by Peter Gordon

Quorn chicken, coconut and plantain stew

Quorn chicken, coconut and plantain stew

by Rosana McPhee

Moong daal

by Sumayya Usmani

Soba salad with hot smoked mackerel, spring onions, courgettes

Soba salad with hot smoked mackerel, spring onions, courgettes

by Shu Han Lee

Baked cod with tomato sauce

Baked cod with tomato sauce

by Andy Waters

Stuffed beef and cabbage parcels, rice, onion and tomato sauce

Stuffed cabbage rolls with tomato sauce

by Martin Wishart

Chicken, leek and mushroom plate pie

Chicken, leek and mushroom plate pie

by Shaun Rankin

Salmon en papillote

Salmon en papillote

by Josh Eggleton

Sweet roasted chicken topped with cobbled vegetables

Sweet roasted chicken topped with cobbled vegetables

by Andy Waters

Prawn, melon and rocket salad

Prawn, melon and rocket salad

by Alfred Prasad

Paneer jalfrezi

Paneer jalfrezi

by Alfred Prasad

Cauliflower Curry Recipe

Cauliflower curry with yoghurt and almonds

by Karen Burns-Booth

Spaghetti with mussels

Spaghetti with mussels

by Rachel Phipps

Pumpkin macaroni cheese recipe

Roast pumpkin, blue cheese and sage baked macaroni

by Elly McCausland

Keralan coconut rice with Travencore vegetables

Kerala coconut rice with vegetables

by Peter Joseph

Lemon and herb marinated salmon skewers

Lemon and herb marinated salmon skewers

by Marcello Tully

Seafood chowder

by Darcy Brown

Macaroni ham and cheese

Macaroni ham and cheese

by Adam Gray

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

Garden potato salad with yoghurt dressing

Garden potato salad with yoghurt dressing

by Rosana McPhee

Linguine al granchio (crab linguine)

Linguine al granchio (crab linguine)

by Paul Ainsworth

Minestrone soup with courgettes

Minestrone soup with courgettes

by Shaun Rankin

Massaman duck curry

Massaman duck curry

by Matthew Tomkinson

Jerk pork shoulder with mango salsa and rice and peas

Sous vide jerk pork shoulder with mango salsa and rice and peas

by Victoria Glass

Smoked tofu stir-fry with soba noodles, avocado and grapefruit

Smoked tofu stir-fry with soba noodles, avocado and grapefruit

by Elly McCausland

Garlic chilli prawns with carrot and courgette noodles

Garlic chilli prawns with carrot and courgette noodles

by Monica Shaw

Vegan jackfruit khow suey

Vegan jackfruit khow suey

by Alfred Prasad

Harissa lamb burger

Lamb and harissa burgers

by The Kitchen with Great British Chefs

Chicken in malt vinegar

Chicken with vinegar sauce

by Helen Graves

Bird in a basket

Marinated chicken and coleslaw

by Andy McLeish

Chicken, leek, bacon and mustard bake

Chicken, leek, bacon and mustard bake

by Jeanne Horak-Druiff

Stir-fried minced pork with Thai basil and chilli oil

Stir-fried minced pork with Thai basil and chilli oil

by Shu Han Lee

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

Cold cucumber and shirataki noodle salad with hot Sichuan sesame dressing

Cold cucumber and shirataki noodle salad with hot Sichuan sesame dressing

by Shu Han Lee

Pomegranate-glazed chicken thighs with red quinoa salad

Pomegranate-glazed chicken thighs with red quinoa salad

by Thomasina Miers

Steamed sea bream with spiced coconut sauce and jasmine rice

Steamed sea bream with spiced coconut sauce and jasmine rice

by Martin Wishart

Baked spaghetti squash

Baked and stuffed spaghetti squash

by Pollyanna Coupland

Braised Moroccan-style Welsh Lamb

Braised Moroccan-style lamb

by Bryan Webb

Leek crumble

by Marcus Wareing

Chicken and mushroom pie with cheddar shortcrust pastry

Chicken and mushroom pie with cheddar shortcrust pastry

by Nathan Outlaw

Chicken with rice, sherry and sweety drop peppers

Chicken with rice, sherry and sweety drop peppers

by Food Urchin

Spiced pumpkin soup

Spiced pumpkin soup

by Monica Shaw

Crayfish and beansprout summer rolls

Crayfish and beansprout summer rolls

by Victoria Glass

Quick-pickled sea bass escabeche

Quick-pickled sea bass escabeche

by Pollyanna Coupland

Parsnip and apple soup

Parsnip and apple soup

by Adam Gray

Anglo-Indian chicken stew

Anglo-Indian chicken stew

by Alfred Prasad

Mediterranean cod with vegetables

Mediterranean cod with vegetables

by Karen Burns-Booth

Garganelli pasta with chorizo and peas

Garganelli pasta with chorizo and peas

by Luke Holder

Puff pizzas

Puff pastry pizzas

by Sally Abé

Beef and onion cottage pie

Beef and onion cottage pie

by Adam Byatt

Sous vide beef and prune tagine

Sous vide beef and prune tagine

by Victoria Glass

Awaze chicken thighs

Awaze chicken thighs

by The Kitchen with Great British Chefs

'Spirafrizzata' - spiralizer frittata

'Spirafrizzata' – spiralizer frittata

by Food Urchin

Welsh Lamb koftas with cucumber sauce

Lamb koftas with cucumber sauce

by Andrew MacKenzie

Halusky (garlic butter noodles with cabbage)

Garlic butter noodles with cabbage

by Becca Pusey

Hot mixed vegetables on toasted baps

by Alfred Prasad

Tortiglioni with chicken and lemon sauce

Tortiglioni with chicken and lemon sauce

by Galton Blackiston

Chicken katsu curry

Chicken katsu curry

by Sally Abé

Prawn soba noodle salad with yuzu, avocado and grapefruit mint

Prawn soba noodle salad with yuzu, avocado and grapefruit mint

by Elly McCausland

Shepherd's pie

by Dominic Chapman

Aubergine parmigiana

Easy aubergine parmigiana

by Marcello Tully

Asparagus, egg and potato salad with tarragon vinaigrette

Asparagus, egg and potato salad with tarragon vinaigrette

by Monica 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

Pan-fried salmon with mushroom sauce

Pan-fried salmon with mushroom sauce

by Paul Heathcote

Smoked haddock chowder

Smoked haddock chowder

by Marcello Tully

Warm salad of slice lamb leg steak, tomato and black beans with a chilli and orange dressing

Lamb leg steak salad, tomato and black beans with chilli and orange dressing

by Russell Brown

Pork chop Milanesa

Pork chop Milanesa

by The Kitchen with Great British Chefs

Chinese-style battered sea bass

Chinese-style battered sea bass

by Galton Blackiston

Grilled sea bass with fennel and dill

Grilled sea bass with fennel and dill

by Dominic Chapman

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

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

by Food Urchin

Chargrilled chicken with cauliflower, pomegranate and toasted pine nut salad

Chargrilled chicken with cauliflower, pomegranate and toasted pine nut salad

by Adam Gray

Lamb chops with Brazilian sauce and cassava

Lamb cutlets with pomegranate sauce and cassava chips

by Rosana McPhee

Whole wheat spaghetti with rocket pesto, asparagus, peas and goat’s cheese

Whole wheat spaghetti with rocket pesto, asparagus, peas and goat’s cheese

by Valeria Necchio

Grilled Norfolk sausages with crushed peas and onion marmalade

Grilled Norfolk sausages with crushed peas and onion marmalade

by Galton Blackiston

Chicken curry

by Alfred Prasad

Aubergine, freekeh and cashew tagine

Aubergine, freekeh and cashew tagine

by Marcus Wareing

Indian-Chinese chilli chicken

Indian-Chinese chilli chicken

by Alfred Prasad

Moroccan lamb kebabs

Moroccan lamb kebabs

by Karen Burns-Booth

Sweet potato and chicken curry

Sweet potato and chicken curry

by Andy Waters

Torta de Pescado - Fried fish sandwich with chipotle mayo and Mexican slaw

Torta de pescado – fried fish sandwich with chipotle mayo and coleslaw

by The Kitchen with Great British Chefs

Fish lasagne with cheesy topping

Fish lasagne with cheesy topping

by Mark Dodson

South Indian-style stir fry of leftover turkey with curried yoghurt

South Indian-style stir fry of leftover turkey with curried yoghurt

by Vivek Singh

Macaroni cheese recipe

Macaroni cheese with basil and garlic

by Tom Aikens

Spinach and chickpea curry

Spinach and chickpea curry

by Victoria Glass

Spaghetti alla carbonara

Spaghetti alla carbonara

by Bryan Webb

Courgetti with Piccolo tomatoes, grilled corn and herb dressing

Courgetti with Piccolo tomatoes, grilled corn and herb dressing

by Emma Potts

Easy fish tacos

Easy fish tacos

by Sally Abé

Brown butter with pink grapefruit and tarragon

Brown butter with pink grapefruit and tarragon

by The Kitchen with Great British Chefs

Cacio e pepe butter

Cacio e pepe butter

by The Kitchen with Great British Chefs

Miso roasted mushroom and chestnut salad with pickled red onion and watercress

Miso-roasted mushroom, potato and chestnut salad with pickled red onion and watercress

by Joey O'Hare

Anchovy, pine nut and olive butter

Italian anchovy, pine nut and olive butter

by The Kitchen with Great British Chefs

Seaweed butter

by The Kitchen with Great British Chefs

Garam masala butter

Garam masala butter

by The Kitchen with Great British Chefs

Miso and poppy seed butter

Miso and poppy seed butter

by The Kitchen with Great British Chefs

Fermented chilli bean butter

Fermented chilli bean butter

by The Kitchen with Great British Chefs

Chorizo, Iberian ham and tarragon linguini

Chorizo, Iberico ham and tarragon linguine

by Dominic Chapman

Pink peppercorn and horseradish butter

Pink peppercorn and horseradish butter

by The Kitchen with Great British Chefs

Braised beef with five-spice and star anise

Braised beef with five-spice and star anise

by Richard Bainbridge

Agnello cacio e ova – Lamb in cheese and egg sauce

Agnello cacio e ova – lamb in cheese and egg sauce

by The Kitchen with Great Italian Chefs

Crispy chicken thighs with Grana Padano breadcrumbs

Crispy chicken thighs with Grana Padano breadcrumbs

by Valeria Necchio

Penne all'arrabbiata

Penne all'arrabbiata

by The Kitchen with Great Italian Chefs

Spaghetti con la colatura di alici

Spaghetti with colatura di alici

by Pasquale Torrente

Tajarin Burro e Salvia – Tajarin pasta with butter and sage

Tajarin pasta with butter and sage

by Valeria Necchio

Coniglio alla stimpirata

Coniglio alla stimpirata – Sicilian sweet and sour rabbit

by Valeria Necchio

Sfogliatelle

by Salvatore Elefante

Tagliatelle with rabbit ragu

Rabbit ragù with tagliatelle

by Valeria Necchio

Pasta alla Genovese with tuna

Pasta alla Genovese with tuna

by Pasquale Torrente

Involtini di Pesce Spada alla Messinese - baked swordfish rolls

Involtini di pesce spada – baked swordfish rolls

by Valeria Necchio

Crespelle in brodo

Crespelle in brodo

by Valeria Necchio

Panforte

by Giulia Scarpaleggia

Culurgiones

by Valeria Necchio

The Leopard’s macaroni pie

Timballo del Gattopardo – macaroni pie

by Antonio Carluccio

Crema gelato

by Cristina Bowerman

Gnocchi with broccoli, mussels and clams

Gnocchi with broccoli, mussels and clams

by Eataly Cookbook

Roast lemon chicken recipe with garlic

Da Paolino garlic lemon chicken

by Nina Parker

Mozzarella in carrozza

Mozzarella in carrozza

by Helen Graves

Cavatelli con sugo di ventricina

Cavatelli con sugo di ventricina – cavatelli with Molisani salami sauce

by The Kitchen with Great Italian Chefs

Panelle

by Manuela Zangara

Pasta e fagioli

Pasta e fagioli – bean and pasta soup

by Valeria Necchio

Perfect pizza recipe

by Nancy Anne Harbord

Calzone di cipolla

Calzone di cipolla

by Valeria Necchio

Red pesto recipe

by Sally Abé

Pistachio pesto

Pistachio pesto

by The Kitchen with Great Italian Chefs

Spaghetti cacio e pepe

by The Kitchen with Great Italian Chefs

Ossobuco alla Milanesa

Ossobuco alla Milanese

by The Kitchen with Great Italian Chefs

'Tomato whim' - cherry tomato pizza

'Tomato whim' – cheese and tomato pizza

by Franco Pepe

Tiella – Potato, tomato and mussel bake

Tiella – baked tomatoes, potatoes, rice and mussels

by The Kitchen with Great Italian Chefs

Panissa alla Vercellese

Panissa alla Vercellese

by Costardi Brothers

Malloreddus (gnochetti Sardi) with sausage and fennel ragu

Malloreddus (gnochetti Sardi) with sausage and fennel ragù

by The Kitchen with Great Italian Chefs

Pizzoccheri

Pizzoccheri – Lombard buckwheat pasta

by The Kitchen with Great Italian Chefs

Torta della nonna

Torta della nonna

by Valeria Necchio

'Coast sensations' - fried pizza with anchovies

'Coast sensations' - fried pizza with anchovies

by Franco Pepe

'Margherita made wrong' - margherita pizza

'Margherita made wrong' – margherita pizza

by Franco Pepe

Salsa di noci (walnut sauce)

Salsa di noci (walnut sauce)

by The Kitchen with Great Italian Chefs

Porchetta

by The Kitchen with Great Italian Chefs

Barbecued beef steak with wild asparagus

Barbecued beef steak with bruscansi sprouts

by Alessandro Gavagna

Cotechino in galera

Cotechino in galera

by Valeria Necchio

Basil pesto

by Andrea Migliaccio

Vitello tonnato

Vitello tonnato

by Luca Marchiori

Torta di nocciole – hazelnut cake

Torta di nocciole – hazelnut cake

by Valeria Necchio

Homemade tagliatelle

Homemade tagliatelle

by Filippo Trapella

Spaghetti with scampi

Spaghetti alla busara – spaghetti with langoustines

by Valeria Necchio

Ziti alla Genovese

Ziti alla Genovese

by Manuela Zangara

Vignarola

by Valeria Necchio

Orecchiette pasta with 30 hour ragù and Canestrato cheese fondue

Orecchiette pasta with 30 hour ragù and Canestrato cheese fondue

by Angelo Sabatelli

Tiramisu Recipe

by Sally Abé

Fregola con le arselle

Fregola con le arselle

by Valeria Necchio

Pollo alla diavola recipe

Pollo alla diavola

by Amy Gulick

Ragu Napoletano

Ragù Napoletano

by Valeria Necchio

Pastiera Napoletana

Pastiera Napoletana

by Luca Marchiori

Ravioli with eel

Herb and ricotta ravioli

by Massimo Spigaroli

Spaghetti with garlic, olive oil and chilli

Spaghetti aglio, olio e peperoncino

by Antonio Carluccio

Italian beef lasagne recipe

Lasagne evolution

by Luigi Sartini

ChicKpea and ham pizza

Chickpea and ham pizza

by Franco Pepe

Torta Pasqualina

Torta pasqualina – Easter pie

by Luca Marchiori

Seafood lasagne

Seafood lasagna

by Valeria Necchio

Riso alla pitocca - chicken rice dish

Riso alla pitocca – Lombard chicken and rice

by The Kitchen with Great Italian Chefs

Paccheri with tomato sauce and Parmesan

Paccheri with tomato sauce and Parmesan

by Cerea Brothers

Sfincione - Sicilian pizza

Sfincione – Sicilian pizza

by Accursio Craparo

Gamberi alla busara

by Valeria Necchio

Ricotta pudding cake

Ricotta pudding cake

by Valeria Necchio

Passatelli with vegetable ragù

Passatelli with vegetable ragù

by Luca Marchiori

Aubergine Caponata

Aubergine caponata

by Manuela Zangara

Pollo alla cacciatora

Pollo alla cacciatora

by Filippo Trapella

Neapolitan pizza

Neapolitan pizza

by The Silver Spoon

Minestra di Ceci alla Marchigiana (Chickpea Soup, Marche-Style)

Minestra di ceci alla Marchigiana – chickpea soup from Marche

by Valeria Necchio

Spaghetti alle vongole

Spaghetti alle vongole

by The Kitchen with Great Italian Chefs

Risi e bisi – rice and peas

Risi e bisi – rice and peas

by Luca Marchiori

Scarpaccia viareggina - Italian courgette cake

Scarpaccia viareggina - Italian courgette cake

by Manuela Zangara

Florentine style pork sirloin with apples

Florentine-style pork sirloin with apples

by Giulia Scarpaleggia

Zuppa di lenticchie di Castelluccio

Zuppa di lenticchie di Castelluccio – Umbrian lentil soup

by Valeria Necchio

Scacciata catanese – Sicilian cheese pie recipe

Scacciata catanese – Sicilian cheese pie

by Antonella la Macchia

Stracci di antrodoco

Stracci di antrodoco

by The Kitchen with Great Italian Chefs

Crespelle alla fiorentina

Crespelle alla fiorentina

by Giulia Scarpaleggia

Milanese veal cutlets

by Giancarlo Morelli

Vincisgrassi

by Valeria Necchio

Meatballs with tomato sauce

Meatballs with tomato sauce

by Eataly Cookbook

Braised veal cheek, potato purée and fried leeks

Braised veal cheek, potato purée and fried leeks

by Giancarlo Perbellini

Arrosticini (lamb kebabs)

Arrosticini – Abruzzese lamb skewers

by The Kitchen with Great Italian Chefs

Coda all vaccinara – Roman oxtail stew

Coda alla vaccinara – Roman oxtail stew

by The Kitchen with Great Italian Chefs

Pasta alla Gricia

Pasta alla Gricia

by The Kitchen with Great Italian Chefs

Pasta with pesto Genovese

Pasta alla Genovese

by Manuela Zangara

Granita al caffé con brioche

Granita al caffé con brioche

by Valeria Necchio

Minestrone di verdure recipe

Minestrone di verdure

by Antonio Carluccio

Bigoli in salsa

Bigoli in salsa

by The Kitchen with Great Italian Chefs

Gnocchi alla Romana

Gnocchi alla Romana

by The Kitchen with Great Italian Chefs

Carbonara

Spaghetti alla carbonara

by Sally Abé

Spaghetti with Grana Padano, toasted breadcrumbs and gremolata

Spaghetti with Grana Padano, toasted breadcrumbs and gremolata

by Valeria Necchio

Lasagna alla Bolognese

Lasagne alla Bolognese

by The Kitchen with Great Italian Chefs

Malfatti with tomato sauce

Malfatti with tomato sauce

by The Kitchen with Great Italian Chefs

Schiacciata with cherry tomatoes

Schiacciata with cherry tomatoes

by Manuela Zangara

Lasagne di carnevale

Lasagne di carnevale

by Valeria Necchio

Babà Napoletani

Babà Napoletano – Neapolitan rum babà

by Valeria Necchio

Bolognese ragù

Bolognese ragù

by Filippo Trapella

Stracciatella gelato

Stracciatella gelato

by Cristina Bowerman

Pasta e ceci alla Romana

Pasta e ceci alla Romana

by Manuela Zangara

Mushroom sandwich with pine nuts, raisins and capers

Mushroom sandwich with pine nuts, raisins and capers

by Cristina Bowerman

Paccheri with seafood ragù

Paccheri with seafood ragù

by Pasquale Torrente

Roasted veal shin in the old bread oven and potatoes “in tecia”

Roasted veal shin with potatoes 'in tecia'

by Alessandro Gavagna

Aubergine Parmigiana

Aubergine parmigiana

by Manuela Zangara

Sugo di agnello – lamb Sauce

Sugo di agnello – lamb sauce

by Amy Gulick

Bigoli with duck ragu

Duck ragù with bigoli

by Valeria Necchio

Sorrento-style cannelloni

Sorrento-style cannelloni

by The Silver Spoon

Spaghetti al Pomodoro

Spaghetti al pomodoro

by Manuela Zangara

Pasta alla sorrentina

Pasta alla sorrentina

by The Kitchen with Great Italian Chefs

Casoncelli

Casoncelli – pork, beef, raisin and amaretti ravioli

by Valeria Necchio

Spaghetti alla puttanesca

Spaghetti alla puttanesca

by Nina Parker

Agnolini in Brodo

Agnolini in brodo

by Valeria Necchio

Sarde a beccafico

Sarde a beccafico – Sicilian stuffed sardines

by Valeria Necchio

Pampanella

Pampanella – Molisani paprika-roasted pork

by The Kitchen with Great Italian Chefs

Zuppa imperiale

Zuppa imperiale

by Filippo Trapella

Rabbit Ischia style

Ischia-style rabbit

by Andrea Migliaccio

Sicilian cannoli recipe

Cannoli Siciliani di ricotta – Sicilian cannoli

by Antonella la Macchia

Gnudi with sage and brown butter sauce

Gnudi with sage and brown butter sauce

by The Kitchen with Great Italian Chefs

Pollo alla Romana

Pollo alla Romana

by Amy Gulick

Pasta con le sarde

Pasta con le sarde

by The Kitchen with Great Italian Chefs

Pasta alla Norcina

Pasta alla Norcina

by Valeria Necchio

Polipetti affogati

Polipetti affogati – Neapolitan octopus and tomato stew

by The Kitchen with Great Italian Chefs

Brasato al barolo

Brasato al Barolo – beef braised in Barolo wine

by The Kitchen with Great Italian Chefs

Ricciarelli (almond cookies)

Ricciarelli – Tuscan almond cookies

by Giulia Scarpaleggia

vanilla cappuccino gelato

Vanilla cappuccino gelato

by Cristina Bowerman

Gnocchi alla bava

Gnocchi alla bava

by The Kitchen with Great Italian Chefs

Fusilli alla Molisana

Fusilli alla Molisana

by The Kitchen with Great Italian Chefs

Bucatini all'amatriciana

Bucatini all'Amatriciana

by The Kitchen with Great Italian Chefs

Orecciette con cimi di rapa

Orecchiette con cime di rapa

by The Kitchen with Great Italian Chefs

Rigatoni imbottiti – mortadella and cheese stuffed pasta

Rigatoni imbottiti – mortadella and cheese-stuffed rigatoni

by The Kitchen with Great Italian Chefs

Pesto Trapanese

Pesto alla Trapanese

by The Kitchen with Great Italian Chefs

Pork loin braised in milk – Maiale al latte

Maiale al latte – milk-braised pork loin

by The Kitchen with Great Italian Chefs

Strawberry ice cream, basil purée, fromage frais mousse with green almonds

Strawberry ice cream, basil purée, fromage frais mousse with green almonds

by Adam Simmonds

Chocolate and brown butter ganache, coconut, avocado ice cream

Chocolate and brown butter ganache, coconut, avocado ice cream

by David Everitt-Matthias

Chocolate aero with dark chocolate mousse and salted caramel

Chocolate aero with dark chocolate mousse and salted caramel

by Matt Worswick

Chocolate mousse cake with raspberries

Chocolate mousse cake with raspberries

by William Drabble

Apple tarte Tatin with vanilla ice cream and apple purée

Apple tarte Tatin with vanilla ice cream and apple purée

by Graham Hornigold

Dark chocolate cylinder with smoked hazelnut praline and salted milk ice cream

Dark chocolate cylinder with smoked hazelnut praline and salted milk ice cream

by Lisa Goodwin-Allen

Chocolate pudding with lavender sorbet

Chocolate pudding with lavender sorbet

by Pascal Aussignac

Strawberry, douglas fir and basil

Strawberry, douglas fir and basil

by Paul Welburn

Thai green curried pineapple

Thai green curried pineapple

by Phil Fanning

Poached pineapple, Michel Cluizel cones, cicely ice cream, rum raisin and passion fruit

Poached pineapple, Michel Cluizel cones, cicely ice cream, rum raisin and passion fruit

by Steven Smith

Mugwort panna cotta, blowtorched berries, whipped cream, roast peach ice cream and honeycomb

Mugwort panna cotta, blowtorched berries, whipped cream, roast peach ice cream and honeycomb

by Ollie Moore