Flavours of Japan: Japanese pickles (tsukemono)
MasterChef: The Professionals 2015 – week three
Mushroom and Stilton rarebit with sweet chilli
Great British Menu 2015: North West heat preview
Revani (Greek semolina cake)
Salmon and crème fraîche shots topped with watercress purée and pickled cucumber
Millionaires' marbled chocolate tart
Great British Menu 2016: Northern Ireland heat recap
Pan-fried hake with mushrooms, beans, kale and sesame dressing
MasterChef: The Professionals, 2015 – finals week
Oxtail stew with allspice, scotch bonnet and Piccolo tomatoes
Great British Menu 2015: The banquet
Cucumber panna cotta with strawberries, lemon thyme and honeycomb
Great British Menu 2015: North West heat final
Apple sauerkraut and potato rösti
Potted squirrel with sourdough
MasterChef: The Professionals, 2015 – week six
Sausage, fennel and bean supper
Great British Menu 2016: Wales heat recap
Braised stuffed lamb hearts
Veal, pork and ham terrine
Cardamom and orange brownies with candied orange
Elderflower panna cotta with poached rhubarb and mint
Great British Menu 2015: North East heat final
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
Great British Menu 2016: Central heat recap
Celeriac dauphinoise with Le Gruyère AOP and garlic
Chicken with rice, sherry and sweety drop peppers
Great British Menu 2015: Wales heat final
Vietnamese seafood and cucumber stir-fry
Skate cheeks with dill and caper mayonnaise
Great British Menu 2015: London and South East heat preview
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
MasterChef: The Professionals 2015 – week five
'Spirafrizzata' – spiralizer frittata
Great British Menu 2015: Northern Ireland heat final
Piccolo tomato and watermelon gazpacho
Pot roasted beef brisket with root vegetable mash, parsnip crisps and horseradish
Mushroom shorba with Piccolo tomato chutney
Great British Menu 2015: North East heat preview
Great British Menu 2015: Central heat preview
Piccolo cherry tomato, watermelon and mint salad
Jam roly poly with custard
Great British Menu 2015: London and South East heat final
Great British Menu 2016: North West heat recap
Baked skate wings with mushroom, shallot and Le Gruyère AOP gratin
Lunch at Paul Ainsworth at No. 6
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
Upside-down ginger pear and walnut cake
Zuger kirschtorte with blackberries, almonds and double kirsch
Aubergine stuffed with Quorn ragu, topped with Parmesan, ricotta and lemon zest
Great British Menu 2015: Northern Ireland heat preview
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
Spicy beef shin hotpot with roast squash wedges
Great British Menu 2015: Finals preview
Slow-roasted shoulder of goat with preserved lemons, garlic and coriander
Green tomato caponata bruschetta
Lamb with pearl barley, root vegetables and port gravy
How to make a haggis from scratch
Great British Menu 2016: South West heat recap
Great British Menu 2016: North East heat recap
How the sausage rolled from Norfolk to Barnes
Great British Menu 2016: Scottish heat recap
Great British Menu 2015: Central heat final
Sous vide leg of lamb with honey, thyme and sherry
Mackerel tartare canapés with dill on toasted sourdough
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
Roast cod loin with fennel and buckwheat, served with tarragon and anchovy dressing
Root vegetable tarte Tatin
MasterChef: The Professionals 2015 – week four
Great British Menu 2016: the banquet recap
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
Great British Menu 2015 preview and schedule
Featherblade of beef with soy sauce, squash and watercress
Bavette steak with Le Gruyère AOP polenta chips
Great British Menu 2016: London and South East heat recap
Celebration haddock and smoked fish pie
Snacking through Euro 2016
Madras short ribs with sweet potato dhal
MasterChef: The Professionals 2015 – week one
MasterChef: The Professionals 2015 – week two
Quorn and mushroom stroganoff with tarragon and tagliatelle
8 unmissable food festivals for summer 2017
Steak and kidney pie with smoked oysters
Deep-fried poussin with tarragon mayonnaise and potato wedges
Great British Menu 2015: Wales heat preview
Duck egg, black pudding and sourdough crumbs with Le Gruyère AOP 'Reserve'
Social Media