It’s hard to choose between the thousands of incredible chef-created recipes in our archive, so we’ve pulled together those rated most popular across the entire Great British Chefs site. They’re a great place to start if you’re looking for expert advice on how to approach professional techniques, like pâté en croûte, mushroom parfait or chocolate delice, or just to nail classics such as seafood risotto or devilled lambs’ kidneys. And all come with our chefs’ unique and creative touches for restaurant-standard dishes you can try at home.

Marcus Wareing’s signature dessert, this custard tart is the stuff of culinary legend. The chef served it to the Queen on her 80th and it often appears on the menu at his restaurant. Try it for yourself by following his method for the crispest pastry case and wobbliest custard filling.

Considered a French delicacy, this traditional pie has a rich, mixed pork filling made with minced shoulder, diced loin and pancetta, as well as foie gras, all wrapped in a traditional hot water crust pastry.

Michelin-starred chef Shaun Rankin shows us the secret to a stunning seafood risotto – a mix of great-quality shellfish, lots of fresh herbs and a pinch of saffron for colour and fragrance.

This French classic with an Italian title is said to have been named after the Italian composer Gioachino Antonio Rossini and sees tender filet mignon topped with a Madeira gravy, foie gras and shaved truffle.

One for asparagus season (end of April to mid June), this should only be enjoyed when the British vegetable is at its absolute best. Treated simply, it’s served with a tangy balsamic dressing and plenty of umami-heavy shaved Parmesan.

A failsafe chocolate torte should be in every good chef's and home cook's repertoire. This is the ultimate version from chef Shaun Hill, with an egg, chocolate and ground almond topping, a biscuit base and rich chocolate ganache.

If you’re looking to up your dessert game, this special high-end dish has plenty of techniques to master and classic flavours to enjoy. The process includes making a luxurious coffee ice cream, a set-to-perfection chocolate delice, salted caramel sauce and cocoa tuile – a truly elegant plate.

A favourite from Fallow’s menu, Jack Croft and Will Murray share their recipe for deeply umami rich mushroom parfait which uses a mix of different mushrooms. You'll need a few days to prep the elements ahead for this one, but it’s well worth the effort. 

A seafood spin on the traditional baked pasta dish, this lasagne layers leek and spinach with smoked salmon and a white sauce spiked with a touch of mustard and béchamel. A great recipe to make in advance and serve to a crowd.

Traditional little pâte de fruits are sweets often served as petit fours. They are made by setting a jammy mixture in a mould or tray, before chilling to set. This refined version is infused with elderflower syrup and topped with deep-fried elderflower blooms.

A fragrant, light veggie curry from Sri Lankan restaurant Kolamba in London's Soho is rich in coconut and fragrant with spices. The main dish is ready in a few easy steps so it’s not too much of a stretch to make the additional curry leaf oil which adds a beautiful cheffy touch when served drizzled over the top. 

Tataki is the method of cooking meat or fish at scorchingly hot temperatures, searing it on the outside but leaving the centre raw. As such it’s best to seek out the highest quality beef fillet that you can for this dish. Make a batch of the ponzu sauce to drizzle over and also enjoy with vegetables or prawns.

The key to tasty, tender kidneys is to fry them for a short time at a high temperature. This classic preparation of devilling them, which is traditionally enjoyed for breakfast, involves coating the kidneys in spiced flour which gives them a gently crisp coating when cooked and plenty of punchy flavour. 

Red wine and fish is not a match you often see, but chef Matthew Tomkinson demonstrates how sea bass can work with a rich red wine sauce using the right combination of flavours. He pairs beautifully cooked sea bass fillets with the sauce plus creamy celeriac purée, bitter chicory, sweet shallots and salty bacon for a perfectly balanced plate.

This striking tart from James Mackenzie uses beautiful green pistachios in the frangipane filling giving it a wonderful colour and flavour, with tart raspberries folded through. 

Hyderabadi cuisine, from the southern region of India, is known for its fusion of influences and rich use of spices. Michelin-starred chef Alfred Prasad demonstrates the best of the region in this deeply flavoured curried lamb dish, which is slow cooked for fall-off-the-bone lamb.