MasterChef: The Professionals 2015 – week two
Salmon and crème fraîche shots topped with watercress purée and pickled cucumber
Millionaires' marbled chocolate tart
Great British Menu 2015: Wales heat preview
Pan-fried hake with mushrooms, beans, kale and sesame dressing
MasterChef: The Professionals 2015 – week three
Great British Menu 2015: North West heat preview
Oxtail stew with allspice, scotch bonnet and Piccolo tomatoes
Cucumber panna cotta with strawberries, lemon thyme and honeycomb
Apple sauerkraut and potato rösti
Potted squirrel with sourdough
Great British Menu 2016: Northern Ireland heat recap
Sausage, fennel and bean supper
MasterChef: The Professionals, 2015 – finals week
Braised stuffed lamb hearts
Veal, pork and ham terrine
Cardamom and orange brownies with candied orange
Great British Menu 2015: The banquet
Elderflower panna cotta with poached rhubarb and mint
Great British Menu 2015: North West heat final
Lunch at Paul Ainsworth at No. 6
Great British Menu 2016: Wales heat recap
Haddock and leek risotto with goat's cheese and milk
Chicken, manchego and chorizo briouats
Artichokes with hazelnut butter
Goat's cheese rounds with honey, walnut, rocket and umeboshi
Celeriac dauphinoise with Le Gruyère AOP and garlic
Chicken with rice, sherry and sweety drop peppers
Great British Menu 2015: North East heat final
Vietnamese seafood and cucumber stir-fry
Great British Menu 2016: Central heat recap
Skate cheeks with dill and caper mayonnaise
Great British Menu 2015: Wales heat final
Savoury lattice pie, with butternut squash, leek, lemon and ricotta
Monkfish fingers wrapped in Parma ham with lemon, thyme and pepper
Sous vide lamb ribs with spicy green miso dipping sauce
'Spirafrizzata' – spiralizer frittata
Piccolo tomato and watermelon gazpacho
Pot roasted beef brisket with root vegetable mash, parsnip crisps and horseradish
Mushroom shorba with Piccolo tomato chutney
Piccolo cherry tomato, watermelon and mint salad
Jam roly poly with custard
How to make a haggis from scratch
Baked skate wings with mushroom, shallot and Le Gruyère AOP gratin
Great British Menu 2015: London and South East heat preview
Poached salmon with potato, leek and watercress dauphinoise
Roast plantain burrito with Mexican rice and mixed beans
Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes
MasterChef: The Professionals 2015 – week five
How the sausage rolled from Norfolk to Barnes
Great British Menu 2015: Northern Ireland heat final
Great British Menu 2015: North East heat preview
Great British Menu 2015: Central heat preview
Great British Menu 2015: London and South East heat final
Upside-down ginger pear and walnut cake
Great British Menu 2016: North West heat recap
Zuger kirschtorte with blackberries, almonds and double kirsch
Aubergine stuffed with Quorn ragu, topped with Parmesan, ricotta and lemon zest
Great British Menu 2015 preview and schedule
Apple and quince hat with bay-infused custard
Roast turbot with fennel, tarragon and lemon
Marinated halloumi with a mint, pomegranate and red onion relish and bulgur wheat salad
Curried fish cakes with spinach and poached egg
Yellow split pea purée with slow roast Piccolo tomatoes, caramelised onion and capers
Seared Hawaiian beef poké
Snacking through Euro 2016
Spicy beef shin hotpot with roast squash wedges
Slow-roasted shoulder of goat with preserved lemons, garlic and coriander
MasterChef: The Professionals 2015 – week one
Great British Menu 2015: Northern Ireland heat preview
Green tomato caponata bruschetta
Lamb with pearl barley, root vegetables and port gravy
8 unmissable food festivals for summer 2017
Great British Menu 2015: Finals preview
Flavours of Japan: Japanese pickles (tsukemono)
Sous vide leg of lamb with honey, thyme and sherry
Mackerel tartare canapés with dill on toasted sourdough
Great British Menu 2016: South West heat recap
Great British Menu 2016: North East heat recap
Warm spiced pulled brisket with horseradish and fukujinzuke
Polenta tartlets with Piccolo tomato, goat's cheese and chives
Candied bacon and chocolate tartlet with pork scratching snap
The ginger magician cocktail with Jeeves
Great British Menu 2016: Scottish heat recap
Great British Menu 2015: Central heat final
Roast cod loin with fennel and buckwheat, served with tarragon and anchovy dressing
Root vegetable tarte Tatin
Braised fennel and cucumber with sourdough crumbs, smoked pancetta and baked cod loin
Cochinita pibil with pickled pink onions
Duck breast with red curry-infused jasmine rice
Smoked mackerel pâté with cranberry, lime and ginger on Melba toasts
Featherblade of beef with soy sauce, squash and watercress
MasterChef: The Professionals, 2015 – week six
Bavette steak with Le Gruyère AOP polenta chips
MasterChef: The Professionals 2015 – week four
Great British Menu 2016: the banquet recap
Celebration haddock and smoked fish pie
Madras short ribs with sweet potato dhal
Quorn and mushroom stroganoff with tarragon and tagliatelle
Steak and kidney pie with smoked oysters
Great British Menu 2016: London and South East heat recap
Deep-fried poussin with tarragon mayonnaise and potato wedges
Duck egg, black pudding and sourdough crumbs with Le Gruyère AOP 'Reserve'
Mushroom and Stilton rarebit with sweet chilli
Revani (Greek semolina cake)
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