Fresh herb recipes

Fresh herb recipes

Fresh herb recipes

Fresh herb info

Fresh herbs always add wonderful flavour to a dish and are usually rich in antioxidants. Whether you're looking for recipes that use fresh rosemary, mint, thyme or chives, our Great British Chefs have lots of options for each.

Try Adam Gray's simple basil and parsley pesto, Galton Blackiston's sweet treat of lemon thyme and mint ice cream, or Geoffrey Smeddle's gorgeous scallop carpaccio with fresh basil, mint and coriander.

Related ingredient collections

Mint

Recipe Collection

Basil recipes

Recipe Collection

Coriander

Recipe Collection

Thyme

Recipe Collection

Rosemary recipes

Recipe Collection

Fresh herb

888 recipes

Rose and almond tansy pudding with butternut squash ice cream

Rose and almond tansy pudding with butternut squash ice cream

by Simon Hulstone

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

Dom's sauce set

Dom's sauce set

by Dominic Chapman

Gin and tonic cured salmon

Gin and tonic-cured salmon

by Paul Welburn

Barbecued lobster tail with mallow, courgette stalks and wild cherries

Barbecued lobster tail with mallow, courgette stalks and wild cherries

by Ivan Tisdall-Downes

Sheep’s milk mousse, pandan curd and caramelised puffed rice

Sheep’s milk mousse, pandan curd and caramelised puffed rice

by Graham Hornigold

sorrel fettucine with shrimps

Sorrel fettuccine with brown shrimp sauce

by Helen Graves

Wye Valley asparagus with hogweed, maritime pine, hedgerow clippings and mead

Wye Valley asparagus with hogweed, maritime pine, hedgerow clippings and mead

by Chris Harrod

Foraged tonic water

Foraged tonic water

by Imogen Davis

Sorrel pesto

by The Kitchen with Great British Chefs

Beef with lovage, onions and black garlic

Beef with lovage, onions and black garlic

by Tommy Banks

Beetroot and apple with black garlic ketchup

Beetroot and apple with black garlic ketchup

by Tom Anglesea

Sorrel soup (green borscht)

Sorrel soup (green borscht)

by The Kitchen with Great British Chefs

Pomme soufflé

by Daniel Clifford

Sturgeon with caviar, fennel and dill oil

Sturgeon with caviar, fennel and dill oil

by Kuba Winkowski

Braised root vegetables

Braised root vegetables with dill

by Jeremy Lee

Herb bunch, sweet citrus, rum

Herb bunch, sweet citrus, rum

by Simon Rogan

Chimichurri sauce

Chimichurri sauce

by Rosana McPhee

Thyme and sea salt oatcakes

Thyme and sea salt oatcakes

by Louise Robinson

Olive and rosemary bread

Olive and rosemary bread

by Marcello Tully

Rosemary mayonnaise

Rosemary mayonnaise

by Adam Stokes

Tomato, olive and thyme canapé

Tomato, olive tapenade and rosemary canapés

by The Kitchen with Great British Chefs

Rosemary and sea salt bread with truffle rarebit and Parma ham

Rosemary and sea salt bread with truffle rarebit and Parma ham

by Dominic Chapman

Coconut and pandan sorbet

Coconut and pandan sorbet

by Anna Hansen

Coriander and white chocolate dome, mango sorbet, coconut espuma, sweet puffed rice

Coriander and white chocolate dome, mango sorbet, coconut espuma, sweet puffed rice

by Daniel Clifford

Crispy plaice and mint pinwheels

Plaice and mint chutney rolls

by Alfred Prasad

Chocolate with coriander and poached pear

Chocolate with coriander and poached pear

by Steve Drake

Cream of pumpkin and sage soup

Cream of pumpkin and sage soup

by Paul Heathcote

Bream with galangal broth

Bream with galangal broth

by Alan Murchison

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

Wild garlic pasta dough

Wild garlic pasta dough

by The Kitchen with Great British Chefs

Wild garlic polpette

Wild garlic polpette with spaghetti and pesto

by Anna Jones

Spinach soup with wild garlic toasts

Spinach soup with wild garlic toasts

by Adam Gray

Wild garlic butter

Wild garlic butter

by The Kitchen with Great British Chefs

Wild garlic and morel risotto

Wild garlic and morel risotto

by Luke Holder

Wild garlic mayonnaise

Wild garlic mayonnaise

by Pete Biggs

Pickled wild garlic buds

Pickled wild garlic buds

by The Kitchen with Great British Chefs

Wild garlic velouté

Wild garlic velouté

by The Kitchen with Great British Chefs

Mint bon-bons

by Marcus Wareing

Fresh mint in white chocolate

Fresh mint in white chocolate

by Alfred Prasad

Peas and mint

by Ollie Dabbous

Ham hock, pea and mint salad

Ham hock, pea and mint salad

by Colin McGurran

Lemon thyme and garden mint ice cream

Lemon thyme and garden mint ice cream

by Galton Blackiston

Mint sauce

by Dominic Chapman

Classic mojito

by Adam Gray

Basil and buttermilk pudding with poached figs

Basil and buttermilk pudding with poached figs

by Mark Dodson

Basil polenta

by Tom Aikens

Nasturtium and caper tartare sauce

Nasturtium and caper tartare sauce

by Simon Hulstone

English peas with nasturtium ice cream and pea velouté

English peas with nasturtium ice cream and pea velouté

by Josh Overington

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

Chorizo, Iberian ham and tarragon linguini

Chorizo, Iberico ham and tarragon linguine

by Dominic Chapman

Violet parfait with blueberries, rose and lemon thyme sorbet

Violet parfait with blueberries, rose and lemon thyme sorbet

by Chris Harrod

Wild garlic pesto

Wild garlic pesto

by Food Urchin

Braised turbot with smoked roe, Jersey Royals and estuary greens

Braised turbot with smoked roe, Jersey Royals and estuary greens

by Chris Harrod

Piccolo tomatoes stuffed with tapioca and black garlic

Piccolo tomatoes stuffed with tapioca and black garlic

by Pascal Aussignac

Salsify and cuttlefish with sorrel and whey

Salsify and cuttlefish with sorrel and whey

by Tom Anglesea

Smoked mackerel velouté with warm smoked eel soldiers and lovage

Smoked mackerel velouté with warm smoked eel soldiers and lovage

by Phil Howard

Chilled cucumber and lovage soup

Chilled cucumber and lovage soup

by Anna Tobias

Crab royale with peas and lovage

Crab royale with peas and lovage

by Sally Abé

Jersey Royals with asparagus, rhubarb and buttermilk

Jersey Royals with asparagus, rhubarb and buttermilk

by Ollie Templeton

Saint Agur palmiers

Saint Agur palmiers

by Raymond Blanc (for Saint Agur)

Eton mess with fennel meringue, lemon verbena and raspberry rose sorbet

Eton mess with fennel meringue, lemon verbena and raspberry rose sorbet

by Kerth Gumbs

Cod with broad beans and lemon verbena sauce

Cod with broad beans, rhubarb and lemon verbena sauce

by Ollie Templeton

Fermented beetroot

Fermented beetroot

by Kuba Winkowski

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

Chicken drumstick fillet, lemon and orzo one-pot

by The Kitchen with Great British Chefs

Baked hake with summer vegetables and dill oil

Baked hake with summer vegetables and dill oil

by Adam Simmonds

Scallops with leeks and dill

Scallops with leeks and dill

by Matt Worswick

Salmon pastry

by Marcus Wareing

Sour rye soup with tongue, potatoes, dill and horseradish

Sour rye soup with tongue, potatoes, dill and horseradish

by Kuba Winkowski

Maldon rock oysters with cucumber, verjus, grapefruit and dill

Maldon rock oysters with cucumber, verjus, grapefruit and dill

by Scott Goss

Oysters with dill, apple and fermented cucumber

Oysters with dill, apple and fermented cucumber

by Scott Smith

Bay panna cotta with rhubarb pafrait

Bay panna cotta with rhubarb parfait

by Dean Parker

Jerusalem artichoke jacket potato

Jerusalem artichoke 'jacket potatoes'

by Luke Holder

Haddock, broad beans and smoked haddock potatoes

Haddock, broad beans and smoked haddock potatoes

by Nathan Outlaw

Crab salad with blood orange, fennel, bitter leaves and verjus

Crab salad with blood orange, fennel, bitter leaves and verjus

by Skye Gyngell

Burrata with hollandaise and crispy chickpeas

Burrata with hollandaise and crispy chickpeas

by Francesco Mazzei

Kimchi-cured sea trout with pickled sea vegetables

Kimchi-cured sea trout with pickled sea vegetables and wild garlic mayonnaise

by Will Devlin

Roasted scallop with whey butter and sea herbs

Roasted scallop with whey butter and sea herbs

by Tom Anglesea

Pollock with sea spinach and chanterelles

Pollock with sea spinach and chanterelles

by Mark Hix

Milk chocolate, raspberry and thyme tart recipe

Milk chocolate, raspberry and thyme tart

by Marcus Wareing

Orange, polenta and olive oil cake with whipped mascarpone and thyme

Orange, polenta and olive oil cake with whipped mascarpone and thyme

by Ben Tish

Caldo verde de Cajamarca - Cajamarca's green soup

Caldo verde de Cajamarca – Cajamarca's green soup

by Martin Morales

Mayan Rose spiced roasted wedges

Spiced potato wedges with rocket and walnut pesto

by Rosana McPhee

Sea bream ceviche with citrus vinaigrette and lime zest

Sea bream ceviche with citrus vinaigrette and lime zest

by Michael Caines

Chicken and white bean chilli

Chicken and white bean chilli

by The Kitchen with Great British Chefs

Flautas de papa – crispy potato tacos

Flautas de papa – crispy potato tacos

by Nud Dudhia (Breddos Tacos)

Lobster with carrot, citrus and tandoori spices

Lobster with carrot, citrus and tandoori spices

by Hélène Darroze

Tarka dhal and sea bass

Sea bass with tarka dhal, coriander salad and buttered kale

by Dominic Chapman

Gateaux piments - chilli dhal fritters

Gateaux piments – chilli dhal fritters

by Selina Periampillai

Scallop aguachile

Scallop aguachile verde

by Nud Dudhia (Breddos Tacos)

Clam and kumquat tostada with peanut salsa macha

Clam and kumquat tostada with peanut salsa macha

by Nud Dudhia (Breddos Tacos)

Salsa taquero

by Nud Dudhia (Breddos Tacos)

Portugese octopus salad

Portuguese octopus salad

by The Kitchen with Great British Chefs

Tacos de suadero – slow-cooked beef brisket tacos

Tacos de suadero – slow-cooked beef brisket tacos

by Nud Dudhia (Breddos Tacos)

Roast parsnips with bacon, olives and sprout leaves

Roast parsnips with bacon, olives, sage and sprout leaves

by Peter Gordon

Fried Brussel sprouts with lemon, sage and parmesan crumb

Fried Brussels sprouts with lemon, sage and Parmesan crumb

by Luke Holder

Veal cutlet with pumpkin, cabbage and sage

Veal cutlet with pumpkin, cabbage and sage

by Francesco Mazzei

Barbecued hassleback butternut with sage salsa verde

Barbecued hasselback butternut squash with sage salsa verde

by The Kitchen with Great British Chefs

Vegetable and chestnut stew with sage crust and crispy kale

Vegetable and chestnut stew with sage crust and crispy kale

by James Mackenzie

Spaghetti with lemon, anchovy, sage and pangrattato

Spaghetti with lemon, anchovy, sage and pangrattato

by Ben Tish

Vegan jackfruit khow suey

Vegan jackfruit khow suey

by Alfred Prasad

Absinthe and peppermint truffles

Absinthe and peppermint truffles

by Paul A Young

Mackerel with cucumber and borage

Mackerel with cucumber and borage

by Will Devlin

Grilled scallops with cauliflower, ginger, yuzu and lemongrass

Grilled scallops with cauliflower, ginger, yuzu and lemongrass

by Martin Wishart

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

Parmesan and wild garlic tart with lemon, chicory and pea sprouts

Parmesan and wild garlic tart with lemon, chicory and pea sprouts

by Frances Atkins

Cotswold kid with wild garlic tzatziki and asparagus

Cotswold kid with wild garlic tzatziki and asparagus

by Kuba Winkowski

Lasooni scallop with Goan sausage and seaweed

Lasooni scallop with Goan sausage and seaweed

by Will Bowlby

Pea and wild garlic ketchup

Pea and wild garlic ketchup

by Pollyanna Coupland

Feta and dandelion tart

Feta and dandelion tart

by Urvashi Roe

Braised lamb with peas, crème fraiche and mint

Braised lamb with peas, crème fraiche and mint

by Fergus Henderson

Raspberry pavlova

Raspberry pavlova

by The Kitchen with Great British Chefs

Braised lamb with peas, crème fraiche and mint

Braised lamb with peas, crème fraiche and mint

by Fergus Henderson

Charcoal-grilled lamb chops with peas

Charcoal-grilled lamb chops with peas

by Ben Tish

'8.01' – mint chocolate mille-feuille

Mint chocolate mille-feuille

by Andrew Sheridan

Dhokla with apple and beetroot

Dhokla with apple and beetroot

by Rohit Ghai

Mozzarella with peas sott'olio, chard and olives

Mozzarella with peas sott'olio, chard and olives

by Ruth Rogers

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

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

by Steve Groves

Strawberry and potato dumplings with basil and sour cream

Strawberry and potato dumplings with basil and sour cream

by Kuba Winkowski

Woodruff panna cotta with raspberry and basil

Woodruff panna cotta with raspberry and basil

by Ivan Tisdall-Downes

Pasta Nerano

by Robin Gill

Mackerel escabeche

Mackerel escabeche

by Pascal Aussignac

Lamb cutlets with flageolet bean, herb and lemon dip

Lamb cutlets with flageolet bean, herb and lemon dip

by The Kitchen with Great British Chefs

Keralan coconut rice with Travencore vegetables

Kerala coconut rice with vegetables

by Peter Joseph

Peela pulao - lemon rice with cashew nuts

Peela pulao – lemon rice with cashew nuts

by Asma Khan

Burnt garlic tarka dal

Burnt garlic tarka dal

by Will Bowlby

Keralan fried chicken with curry leaf mayonnaise

Keralan fried chicken with curry leaf mayonnaise

by Will Bowlby

Sri Lankan green mango curry

Sri Lankan green mango curry

by Kolamba, Soho

Roast duck with redcurrants, nasturtium and radicchio

Roast duck with redcurrants, nasturtium and radicchio

by Scott Smith

Pembrokeshire Early potatoes with nasturtium pesto and quail's eggs

Pembrokeshire Early potatoes with nasturtium pesto and quail's eggs

by Urvashi Roe

Courgette bhaji with nasturtiums and chilli

Courgette bhaji with nasturtiums and chilli

by Will Devlin

Gooseberry 'boshi' – Japanese-style sour salted gooseberries

Gooseberry 'boshi' – Japanese-style sour salted gooseberries

by Neil Campbell

Couscous with mint

Couscous with mint

by Bryan Webb

Mushroom salad with bitter herbs

Mushroom salad with bitter herbs

by Kiln, Soho

Crayfish and beansprout summer rolls

Crayfish and beansprout summer rolls

by Victoria Glass

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

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

by Tom Anglesea

Tomato salad with guacamole, black garlic and essence vinaigrette

Tomato salad with guacamole, black garlic and essence vinaigrette

by Phil Fanning

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

Black garlic and chipotle roast beef with beef dripping carrots

Black garlic and chipotle roast beef with beef dripping carrots

by The Kitchen with Great British Chefs

Aerated raspberry mousse with herb sorbet and cocoa

Aerated raspberry mousse with herb sorbet and cocoa

by Chris Harrod

Mango bavarois with sea buckthorn and meringue

Mango bavarois with sea buckthorn and meringue

by Kuba Winkowski

Pheasant ballotine with sage bread sauce

Pheasant ballotine with sage bread sauce

by Stosie Madi

Charred white and green asparagus with pickled egg yolk and pesto

Charred white and green asparagus with pickled egg yolk and pesto

by Josh Eggleton

Hare with poached quince, kale and pickled blackcurrants

Hare with poached quince, kale and pickled blackcurrants

by Greg Anderson

Mini baked potatoes with sour cream, chive and bacon

Mini baked potatoes with sour cream, chive and bacon

by The Kitchen with Great British Chefs

Cheddar and chive waffles

Cheddar and chive waffles

by The Kitchen with Great British Chefs

Beetroot, spiced candid pinenuts and smoked goats curd crispbreads

Beetroot, goat's cheese and pine nut crispbreads

by Paul Welburn

Kurnik chicken pie

Kurnik chicken pie

by Alissa Timoshkina

Courgettes with crispy quinoa and roasted yeast sauce

Courgettes with crispy quinoa and roasted yeast sauce

by Tomas Lidakevicius

Spring onion, chive and mushroom bao

Spring onion, chive and mushroom bao

by Jeremy Pang

Peaches, lemon verbena and salted almonds

Peaches, lemon verbena and almonds

by Luke Holder

Feta yoghurt dip with garlic and fresh herbs

Feta and yoghurt dip with garlic and fresh herbs

by Ren Behan

Iranian herb fritters

Iranian herb fritters

by Yotam Ottolenghi

Hot smoked cod, tomato, basil and cods roe

Hot-smoked cod with tomatoes and cod's roe

by Paul Welburn

Smoked salmon mousse with crème fraîche, lime and dill

Smoked salmon mousse with crème fraîche, lime and dill

by Galton Blackiston

Flamed mackerel with cucumber, dill and capers

Flamed mackerel with cucumber, dill and capers

by Jun Tanaka

Garden focaccia

Garden focaccia

by Marcus Wareing

Lettuce soup

by Anna Tobias

Tomato consommé with crab, marinated tomatoes and brioche croutons

Piccolo tomato consommé with crab, marinated tomatoes and brioche croutons

by Matthew Tomkinson

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

Borsch

by Alissa Timoshkina

Georgian-style grilled pork with cherry and dill sauce

Georgian-style grilled pork with cherry and dill sauce

by Helen Graves

Dill pickles

by The Kitchen with Great British Chefs

Mackerel tartare with dill, on toasted sourdough rounds

Mackerel tartare canapés with dill on toasted sourdough

by Food Urchin

Green olive and herb Welsh cakes

Green olive and herb Welsh cakes

by Anna Jones

Rosemary and sage brine for pork, turkey or chicken

Rosemary and sage brine for pork, turkey or chicken

by The Kitchen with Great British Chefs

Turbot on the bone with parsley, lemon and garlic dressing

Turbot on the bone with parsley, lemon and garlic dressing

by Tom Brown

Chermoula

by The Kitchen with Great British Chefs

Maitre D'hotel butter

Maître d'Hôtel butter

by The Kitchen with Great British Chefs

Chicken schnitzel

Chicken drumstick fillet schnitzels with gremolata

by The Kitchen with Great British Chefs

Grey squirrel ragù with celeriac lasagne

Grey squirrel ragù with celeriac lasagne

by Ivan Tisdall-Downes

Lamb loin with sumac, lemon, olives and herb risotto

Lamb loin with sumac, lemon, olives and herb risotto

by Martin Wishart

Anchovy, pine nut and olive butter

Italian anchovy, pine nut and olive butter

by The Kitchen with Great British Chefs

Lamb al asador

by Rosana McPhee

Yoghurt-marinated grilled chicken skewers with jewelled bulgur wheat salad

Chicken kebab skewers with jewelled bulgur wheat salad

by The Kitchen with Great British Chefs

Roast salmon with crushed butter beans

Roast salmon with crushed butter beans

by The Kitchen with Great British Chefs

Tartare sauce

by Galton Blackiston

Shaved brassica stem salad

Shaved brassica stem salad

by Victoria Glass

Wild mushroom dumplings with wasabi foam

Wild mushroom dumplings with wasabi foam

by Tomas Lidakevicius

Iberico pork presa with chimichurri and red pepper purée

Iberico pork presa with chimichurri and red pepper purée

by Jun Tanaka

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

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

by Gary Foulkes

Herb-stuffed pork loin with spring greens and Jersey Royals

Herb-stuffed pork loin with spring greens and Jersey Royals

by Graham Campbell

Brill with Fish Fumet and Sea Herbs

Sous vide brill with fish fumet and sea herbs

by Galton Blackiston

Le Gruyère AOP gougeres

Le Gruyère AOP gougeres

by Galton Blackiston

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

Thyme of the year

Thyme of the year

by Lee Westcott

Swede, onion and cheese pie

Swede, onion and cheese pie

by Anna Tobias

Leek and mushroom vegan pie

Leek and mushroom vegan pie

by The Kitchen with Great British Chefs

Spinach and porcini risotto

Spinach and porcini risotto

by Anna Tobias

Black olive tapenade, orange and chicken tray bake

Black olive tapenade, orange and chicken tray bake

by Nargisse Benkabbou

Suffolk beer puffs

Suffolk beer puffs

by Paul Foster

Thyme crackers

by Nathan Outlaw

Chicken skin canapes (lemon thyme roast chicken)

Chicken skin canapés (lemon and thyme roast chicken)

by Pollyanna Coupland

Goose fat roast potatoes

Goose fat roast potatoes

by Charlie Hibbert

Poached peaches with rosemary cream

Poached peaches with rosemary cream

by Martin Wishart

Roast leg of Welsh Lamb with rosemary and anchovy

Roast leg of lamb with rosemary and anchovy

by Andrew MacKenzie

Roast garlic and cranberry brioche with baked camembert

Roast garlic, cranberry and khorasan brioche with baked camembert

by The Kitchen with Great British Chefs

Barbecued pizza with passata, anchovies and goat's cheese

Barbecued pizza with passata, anchovies and goat's cheese

by Emily Watkins

Sheep’s yoghurt mousse and pandan sponge with caramelised puffed rice

Sheep’s yoghurt mousse and pandan sponge with caramelised puffed rice

by Graham Hornigold

Green Tabasco and coriander butter roasted poussin

Green Tabasco and coriander butter roasted poussin

by Louise Robinson

Tempura tofu steak burgers with coriander pesto

Tempura tofu steak burgers with coriander pesto

by Nancy Anne Harbord

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

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

by Nud Dudhia (Breddos Tacos)

Tuna with coconut, chilli, mango, apple and lime

Tuna with coconut, chilli, mango, apple and lime

by Peter Gordon

Tacos al pastor

Tacos al pastor

by Nud Dudhia (Breddos Tacos)

Benugi – Spicy aubergine fritters

Beguni – Bangladeshi aubergine fritters

by Dina Begum

Celeriac chaat with celeriac purée and papdi

Celeriac chaat with celeriac purée and papdi

by Will Bowlby

Grilled sweetcorn with chilli oil-infused butter

Grilled corn with chilli oil-infused butter

by Michael Bremner

Thai green curried pineapple

Thai green curried pineapple

by Phil Fanning

Vegetable ramen

Root vegetable ramen with potato noodles

by Richard Bainbridge

Kiln's homemade Thai sausage

Sai oua – Northern Thai sausage

by Kiln, Soho

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

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

by Daniel Clifford

Coriander, lime and chilli scallop canapés

Scallop, coriander and lime canapés

by Pollyanna Coupland

Chilli pickled red cabbage summer rolls

Quick chilli-pickled red cabbage summer rolls

by Pollyanna Coupland

Roast cauliflower salad with orange

Spiced roasted cauliflower and orange salad

by Victoria Glass

Malabar chicken wings

Malabar chicken wings

by Rohit Ghai

Pan-roasted Alaska salmon steaks with lime and coriander mayonnaise and warm crushed potatoes

Pan-roasted salmon steaks with lime and coriander mayonnaise and warm crushed potatoes

by Daniel Galmiche

Keema-spiced cottage pie

Keema-spiced cottage pie

by Calum Franklin

Sichuan-style liang mian - cold noodle salad

Sichuan-style liang mian – cold noodle salad

by Ching He Huang

Hake with Coriander Pesto and Chargrilled Tomatoes

Hake with coriander pesto and chargrilled tomatoes

by Monica Shaw

Duck pie with Chinese master stock

Duck pie with Chinese master stock

by Tom Anglesea

Chicken pho noodle soup

Chicken pho noodle soup

by Thuy Pham, The Little Viet Kitchen

Aubergine claypot rice

Aubergine claypot rice

by Jeremy Pang

Carrot and coriander soup

Carrot and coriander soup

by The Kitchen with Great British Chefs

BBQ aloo chaat

Barbecued aloo chaat

by The Kitchen with Great British Chefs

Curried fish cakes with spinach and poached egg

Curried fish cakes with spinach and poached egg

by Food Urchin

Ricotta with organic peas, broad beans and gremolata

Ricotta with organic peas, broad beans and gremolata

by Tom Aikens

Parsnip, Parmesan and sage bread

Parsnip, Parmesan and sage bread

by James Mackenzie

Saint Agur blue cheese gnudi with sage butter sauce

Saint Agur gnudi with sage butter sauce

by The Kitchen with Great British Chefs

Gnocchi, squash and girolles

Gnocchi, squash and girolles

by Galvin brothers

Coal-roasted leeks with walnut and sage tarator and date brown butter

Coal-roasted leeks with walnut and sage tarator and date brown butter

by Neil Campbell

Spaghetti Piemontesi

Spaghetti Piemontesi

by Paul Heathcote

Sprout risotto with crispy sage

Brussels sprout risotto with crispy sage

by The Kitchen with Great British Chefs

Potato, parsnip, chestnut and sage terrine

Potato, parsnip, chestnut and sage terrine

by The Kitchen with Great British Chefs

Oyster sauce-glazed goose with Brussels sprouts slaw

Oyster sauce-glazed goose with Brussels sprouts slaw

by Richard Bainbridge

Mushroom tongseng curry

Mushroom tongseng curry

by Eleanor Ford

Malaysian beef rendang

Malaysian beef rendang

by Mandy Yin

Tandoor-grilled Alaska salmon with lime-leaf and spinach marinade

Tandoor-grilled salmon with lime-leaf and spinach marinade

by Alfred Prasad

Beef rendang

by Richard Turner

Plaice with celeriac, apple and lemongrass purée and cobnut foam

Plaice with celeriac, apple and lemongrass purée and cobnut foam

by Peter Coucquyt

Brick pastry parcels stuffed with tofu, lemongrass and fennel

Brick pastry parcels stuffed with tofu, lemongrass and fennel

by Anna Hansen

Rib-eye of beef with soy and spice

Rib-eye of beef with soy and spice

by Paul Heathcote

Moo ping

by Helen Graves

'Citrus Theme'

by Raymond Blanc

Malaysian chicken satay

Malaysian chicken satay

by Mandy Yin

Morning glory stir-fry – rau muống xào tỏi

Morning glory stir-fry – rau muống xào tỏi

by Thuy Pham, The Little Viet Kitchen

Garlic prawn

by Gareth Ward

Baby leek and anchovy Milanesa, wild garlic mole, sesame salt

Baby leek and anchovy Milanesa, wild garlic mole, sesame salt

by Nud Dudhia (Breddos Tacos)

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

Monkfish scampi in Meantime beer batter with wild garlic mayonnaise

Monkfish scampi in beer batter with wild garlic mayonnaise

by Pete Biggs

Chickpea chips with wild garlic custard

Chickpea chips with wild garlic custard

by Stuart Collins

Grilled pollock with wild garlic crust and tomato fondue

Grilled pollock with wild garlic crust and tomato fondue

by Robert Thompson

Rose veal with buttered morels, white asparagus, wild garlic and truffle

Rose veal with buttered morels, white asparagus, wild garlic and truffle

by Mark Kempson

Pickled oysters with wild garlic oil

Pickled oysters with wild garlic oil

by Will Devlin

Warm veal rillettes, mushroom shavings and pickled garlic buds

Warm veal rillettes, mushroom shavings and pickled garlic buds

by Ollie Dabbous

Farm salad

by Will Devlin

Crab salad

by Theo Randall

Lentil-stuffed courgettes, ricotta, fresh mint sauce

Lentil-stuffed courgettes with ricotta and fresh mint sauce

by Genevieve Taylor

Halloumi pasta with lemon and mint

Halloumi pasta with lemon and mint

by Leyla Kazim

White Bean, Feta and Mint Salad

White bean, feta and mint salad

by Dannii Martin

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

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

Rotisserie harissa lamb leg with mint and date chutney and roast potato salad

Rotisserie harissa lamb leg with mint and date sauce and roast potato salad

by The Kitchen with Great British Chefs

New season Herdwick lamb, spring vegetables and clover

New season Herdwick lamb, spring vegetables and clover

by Ollie Dabbous

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

Crushed minted peas recipe

Crushed garden peas

by Josh Eggleton

Cream of asparagus soup with flaked smoked haddock

Loin of lamb with gnocchi and peas

by Mark Dodson

Pork sausages with peas and Berkswell

Pork sausages with peas and Berkswell

by Ollie Templeton

Lamb pastilla with yoghurt and mint

Lamb pastilla with yoghurt and mint

by Bryn Williams

Pressed lamb shoulder, fermented mint, spring greens

Pressed lamb shoulder, fermented mint, spring greens

by Michael Bremner

Melon soup with mint, lemongrass and warm madeleines

Melon soup with mint, lime and warm madeleines

by Graham Hornigold

Marinated shoulder of lamb

Chilli-marinated roast lamb with mint jelly

by Dominic Chapman

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

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

by Ben Tish

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

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

by Marcus Wareing

Braised baby gem and peas topped with Saint Agur

Braised baby gem and peas topped with Saint Agur

by The Kitchen with Great British Chefs

Chicken Marbella

Chicken Marbella

by Pollyanna Coupland

Spicy tomato soup with basil oil

Spicy tomato soup with basil oil

by Michael Caines

Vegan pesto

by The Kitchen with Great British Chefs

Fillet of sea bream stuffed with scallop mousse, piquillo pepper and pine nuts

Fillet of sea bream stuffed with scallop mousse, piquillo pepper sauce and pine nuts

by Daniel Clifford

Roast lamb rump with sweetbread, shoulder, courgette and tomato

Roast lamb rump with sweetbread, shoulder, courgette and tomato

by Galvin brothers

Mussel 'popcorn' with black sauce

Mussel 'popcorn' with black sauce

by Pascal Aussignac

Runner bean and pesto trofie

Runner bean and pesto trofie

by Anna Tobias

Aubergine parmigiana

Aubergine parmigiana

by Ben Tish

Buttered basil linguine with tomato and chilli sauce and cheddar sauce

Buttered basil linguine with tomato and chilli sauce and cheddar sauce

by Galton Blackiston

Mackerel with barbecued gazpacho consommé and basil

Mackerel with barbecued gazpacho consommé and basil

by Hélène Darroze

Polenta chips with baby artichokes and sauce vierge

Polenta chips with baby artichokes and sauce vierge

by Mark Dodson

Cured Chalkstream trout with beetroot and a basil and white asparagus sauce

Cured Chalkstream trout with beetroot and a basil and white asparagus sauce

by Stuart Collins

Jungle style curry of turkey with fresh fenugreek

Jungle style curry of turkey with fresh fenugreek

by Vivek Singh

Amchur and fenugreek lamb rumps with leek purée and pickled tomatoes

Amchur and fenugreek lamb rumps with leek purée and pickled tomatoes

by Anna Hansen

Cucumber and cashew nut curry

Cucumber and cashew nut curry

by Anna Tobias

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

Edamame bean stuffed Portobello mushroom

Edamame bean-stuffed Portobello mushroom

by Atul Kochhar

Karnatakan mussels

Karnatakan mussels

by Will Bowlby

Sri Lankan green bean curry

Sri Lankan green bean curry

by Kolamba, Soho

Spiced crab samosas

Spiced crab samosas

by Helen Graves

Maldivian tuna curry

Maldivian tuna curry

by Selina Periampillai

Sri Lankan pork belly curry

Sri Lankan pork belly curry

by Kolamba, Soho

Crispy pig head and Goan sausage with spiced apple chutney

Crispy pig head and Goan sausage with spiced apple chutney

by Will Bowlby

Keralan prawn curry

Kerala prawn curry

by Nisha Thomas

Duck madras

by Alfred Prasad

Turmeric and curry leaf parsnips

Turmeric and curry leaf roast parsnips

by Anna Hansen

Raw Orkney scallop with green apple, coconut and nasturtium

Raw Orkney scallop with green apple, coconut and nasturtium

by James Cochran

Tromboncino squash with mozzarella, fermented chilli and tomato

Tromboncino squash with mozzarella, fermented chilli and tomato

by Alan Stewart

Frozen maple with shiso and green apple

Frozen maple with shiso and green apple

by Nuno Mendes

Fine herb tart

by Russell Bateman

Salad of wild mushrooms and slow cooked duck egg

Slow-cooked duck egg with wild mushrooms, crispy shallots and tarragon dressing

by Russell Brown

Scallop, brown butter, pink grapefruit and tarragon canapé

Scallop, brown butter, pink grapefruit and tarragon canapés

by Pollyanna Coupland

Brown butter with pink grapefruit and tarragon

Brown butter with pink grapefruit and tarragon

by The Kitchen with Great British Chefs

Barbecued tomahawk steak with miso, garlic bread, grilled tomatoes and tarragon salsa verde

Barbecued tomahawk steak with miso, garlic bread, grilled tomatoes and tarragon salsa verde

by The Kitchen with Great British Chefs

Skrei with brassicas and tarragon salsa verde

Skrei with brassicas and tarragon salsa verde

by Simon Hulstone

Red wine, bacon and tarragon risotto

Red wine, bacon and tarragon risotto

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

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

Rabbit with apple, cider and tarragon

Rabbit casserole with apple, cider and tarragon

by Louise Robinson

Chicken with orange, cream and tarragon

Chicken with orange, cream and tarragon

by Emily Scott

Pot-roast partridge with chorizo, Jerusalem artichoke and wild mushroom stew

Pot-roast partridge with chorizo, Jerusalem artichoke and wild mushroom stew

by Kuba Winkowski

Chicken and apricot ballontines with Parma ham, mushrooms and tarragon

Chicken and apricot ballotines with mushroom and tarragon sauce

by The Kitchen with Great British Chefs

Asparagus, egg and potato salad with tarragon vinaigrette

Asparagus, egg and potato salad with tarragon vinaigrette

by Monica Shaw

Glazed chicken wing, Cured duck liver and beer vinegar

Glazed chicken wing with cured duck liver and beer vinegar

by Daniel Clifford

Ombre raspberry cake

Ombre raspberry cake

by Sally Abé

Lemon-baked chicken with chicory salad and citrus dressing

Lemon-baked chicken with chicory salad and citrus dressing

by Michael Caines

Gluten free bread sauce

Gluten-free bread sauce

by Josh Eggleton

Rosemary and honey roasted vegetables with chestnuts

Rosemary and honey roasted vegetables with chestnuts

by Graham Campbell

Onion and wild garlic with snails

Onion and wild garlic with snails

by Simon Hulstone

Soft herb brine for fish

Soft herb brine for fish

by The Kitchen with Great British Chefs

Beef striploin with alexanders and braised kombu

Beef striploin with alexanders and braised kombu

by Paul Foster

Grey mullet with pearl barley pudding, black garlic and spring onion

Grey mullet with pearl barley pudding, black garlic and spring onion

by Steve Drake

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

Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa

by Anna Hansen

Duck, mushroom, foie gras

Duck, mushroom and foie gras

by Adam Handling

Chicken with black garlic, mushrooms and asparagus

Chicken with black garlic, mushrooms and asparagus

by Steven Smith

Cucumber, reduced milk and sorrel

Cucumber, reduced milk and sorrel

by Nuno Mendes

Raw deer with wild garlic and wood sorrel

Raw deer with wild garlic and wood sorrel

by Tommy Banks

Scallop with Jerusalem artichoke, apple and miso-glazed eel

Scallop with Jerusalem artichoke, apple and miso-glazed eel

by Greg Anderson

Almond rice and flesh

Almond rice and flesh

by Ashley Palmer-Watts

Prawns with sorrel, cucumber and rye bread

Prawns with sorrel, cucumber and rye bread

by Agnar Sverrisson

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

Jersey Royals with onions, milk skin and lovage

Jersey Royals with onions, milk skin and lovage

by Christoffer Hruskova

Crab and lovage soup with pickled kohlrabi

Crab and lovage soup with pickled kohlrabi

by Josh Eggleton

Soft lovage-crusted brill with new potatoes

Soft lovage-crusted brill with new potatoes

by Frances Atkins

Herb mayonnaise

Herb mayonnaise

by Bruno Loubet

Roasted onion dip

Roasted onion dip

by Rosana McPhee

Chicken Fricassee

Chicken drumstick fillet fricassée

by The Kitchen with Great British Chefs

Bacon scones with goat's curd and chives

Bacon scones with goat's curd and chives

by Joe Fox

Hake, tomato and crab

Hake, tomato and crab

by Adam Handling

Cured sea trout, pickled kohlrabi and parsley

Cured sea trout with pickled kohlrabi and parsley

by Scott Smith

Grana Padano and pickled onion barley risotto

Grana Padano and pickled onion barley risotto

by Josh Eggleton

Steamed langoustine with seaweed salad and custard of the shell

Steamed langoustine with seaweed salad and custard of the shell

by Ollie Dabbous

Mini quail egg quiches

Mini quail egg quiches

by Andrew Sheridan

Devilled eggs

by The Kitchen with Great British Chefs

Aylesbury duck breast with hoisin

Aylesbury duck breast with hoisin

by Gareth Ward

Cheddar cheese and chive mayonnaise

Cheddar cheese and chive mayonnaise

by Nathan Outlaw

Broad bean and cream cheese dip

Broad bean and cream cheese dip

by Regula Ysewijn

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

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

by Shay Cooper

Alaska salmon rillettes with dill-scented potato pancakes, lemon and capers

Salmon rillettes with dill-scented potato pancakes, lemon and capers

by William Drabble

Herbed seafood biryani

Herbed seafood biryani

by Alfred Prasad

Saddle of rabbit with carrot, dill and camomile broth

Sous vide saddle of rabbit with carrot, dill and camomile broth

by Galton Blackiston

Oak-smoked garlic and mushroom stroganoff

Oak-smoked garlic and mushroom stroganoff

by The Kitchen with Great British Chefs

Smoked salmon with chard and dill pancakes

Smoked salmon with chard and dill pancakes

by Shaun Hill

Sourdough crispbreads with beetroot pickled eggs and dill and caper yoghurt

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

by Louise Robinson

Poached salmon with potato, leek and watercress dauphinoise

Poached salmon with potato, leek and watercress dauphinoise

by Food Urchin

Cod with herb crust with parsnip puree

Herb-crusted cod with parsnip purée

by Galton Blackiston

Pickled radishes - Pickled radish, dill emulsion, puffed quinoa

Pickled radish, dill emulsion, puffed quinoa

by Paul Foster

Baked salmon with tomato, mushroom and mascarpone sauce

Baked salmon with tomato, mushroom and mascarpone sauce

by Ren Behan

Lamb cutlets with herb sauce, fennel salad and Ratte potatoes

Lamb cutlets with herb sauce, fennel salad and Ratte potatoes

by Scott Goss

Stewed cucumbers and brown shrimp

Stewed cucumbers and brown shrimp

by Anna Tobias

Salmon, dill and sour cream quiche with a rye crust

Salmon, dill and sour cream quiche with a rye crust

by The Kitchen with Great British Chefs

Citrus cured salmon with avocado purée and caviar

Citrus-cured salmon with avocado purée and caviar

by Luke Tipping

Turbot with cucumber beurre blanc

Turbot with cucumber beurre blanc

by Dominic Chapman

Pickled mushrooms

Pickled mushrooms

by Chloë King

Salmon coulibiac

Salmon fish pies

by Andrew MacKenzie

Grilled halloumi flatbreads with preserved lemon and barberry salsa

Grilled halloumi flatbreads with preserved lemon and barberry salsa

by Sabrina Ghayour

Risotto nero with sautéed squid and tomatoes

Risotto nero with sautéed squid and tomatoes

by Robert Thompson

Summer vegetables with smoked cheese and herbs

Summer vegetables with smoked cheese and herbs

by Christoffer Hruskova

Spicy blackberry chutney

Spiced blackberry chutney

by Peter Joseph

Crispy Vietnamese pancakes

Bánh xèo – crispy Vietnamese pancakes

by Thuy Pham, The Little Viet Kitchen

Roast poussin with bulgur wheat and preserved lemon stuffing

Roast poussin with bulgur wheat and preserved lemon stuffing

by Helen Graves

Poached cod with mussels, peas and parsley

Poached cod loin with mussels, peas and parsley

by Martin Wishart

Mushroom, eggs and bread crumbs

Girolles with herbs, fried breadcrumbs and eggs

by Dan Wilson

Ravigote sauce

by Henry Harris

Linguine with prawns, lemon and parsley

Linguine with prawns, lemon and parsley

by Francesco Mazzei

Calves brains on toast

Calf brains on toast

by Merlin Labron-Johnson

Roasted carrots and chickpeas with semi-dried tomatoes, pickled red onion, parsley and sumac dressing

Roasted carrots and chickpeas with semi-dried tomatoes, pickled red onion, parsley and sumac dressing

by The Kitchen with Great British Chefs

Pork tongue a la ravigote

Pork tongue a la ravigote

by Pascal Aussignac

Steamed haddock with saffron mash and gremolada

Steamed haddock with saffron mash and gremolada

by Jeremy Lee

Turnip and anchovy gratin

Turnip and anchovy gratin

by Anna Tobias

Mosaic of quail and foie gras with trompettes, pistachio, quince and carrot

Mosaic of quail and foie gras with trompettes, pistachio, quince and carrot

by Galvin brothers

Piri-piri garlic prawns

Piri-piri garlic prawns

by Casa do Frango

Charcoal-grilled game offal and turnip purée with a parsley, garlic and lemon dressing

Charcoal-grilled game offal and turnip purée with a parsley, garlic and lemon dressing

by Stosie Madi

Lamb leg with sheep curd, aubergine caviar, artichoke and roasted tomatoes

Sous vide lamb leg steaks with sheep curd, aubergine caviar, artichoke and roasted tomatoes

by Shaun Rankin

Five-spice smoked duck with carrots and orange

Five-spice smoked duck with carrots and orange

by Stosie Madi

Braised beef shin with gremolata

Braised whole beef shin with gremolata

by Pascal Aussignac

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

Gruyère crusted halibut with leek fondue and parsley sauce

Le Gruyère AOP-crusted halibut with leek fondue and parsley sauce

by Galton Blackiston

Turnip and clam orecchiette

Turnip and clam orecchiette

by Anna Tobias

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

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

by The Kitchen with Great British Chefs

Blackened sirloin steak with salted caramel onions and parsley salad

Blackened sirloin steak with salted caramel onions and parsley salad

by Paul Welburn

Jerusalem artichoke orzotto with parsley and peanut pesto

Jerusalem artichoke orzotto with parsley and peanut pesto

by David Everitt-Matthias

Breaded hake, asparagus and wild garlic sauce

Breaded hake, asparagus and wild garlic sauce

by Pete Biggs

Beef tongue with caper sauce

Ox tongue with caper sauce

by Pascal Aussignac

Chicken, ham and leek pie

Chicken, ham and leek pie

by Pete Gray

Crispy plaice, pickled cucumber and brown shrimp crispbread

Crispy plaice, pickled cucumber and brown shrimp crispbread

by Valentine Warner

Spaghetti with Pool bay clams gremolata and chilli

Spaghetti with clams, gremolata and chilli

by Paul Welburn

Labneh balls

by Sami Tamimi and Tara Wigley

Slow Cooked Lamb Shoulder Recipe

Slow-braised shoulder of lamb with onions, thyme and balsamic

by Tom Aikens

Duck, puy lentils, roasted onions

Roast duck with puy lentils and roasted onions

by Richard Bainbridge

Rotisserie chicken with apricot, pine nut and freekeh stuffing

Rotisserie chicken with apricot, pine nut and freekeh stuffing

by The Kitchen with Great British Chefs

Chicken liver parfait and cherry jammy dodger

Chicken liver parfait and cherry jammy dodger

by James Cochran

Scottish scallops with celeriac and apple purée and a roasted celeriac emulsion

Scottish scallops with celeriac and apple purée and a roasted celeriac emulsion

by William Drabble

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

Pumpkin seed and thyme oatcakes

Pumpkin seed and thyme oatcakes

by Marcus Wareing

Mushroom soup with sherry and thyme

Mushroom soup with sherry and thyme

by The Kitchen with Great British Chefs

Sous vide leg of lamb with honey, thyme and sherry

Sous vide leg of lamb with honey, thyme and sherry

by Food Urchin

Partridge with bacon jam, Madeira and mushrooms

Partridge with bacon jam, Madeira and mushrooms

by Scott Goss

Native lobster tail with cauliflower and truffle

Native lobster tail with cauliflower and truffle

by William Drabble

Grilled and barbecued autumn fruit with honey sabayon and thyme

Grilled and barbecued autumn fruit with honey sabayon and thyme

by Ben Tish

Chestnut gnocchi with mushroom veloute,

Chestnut gnocchi with mushroom veloute and wild mushrooms

by The Kitchen with Great British Chefs

Victoria and Kia plum tart with olive oil and greengage sorbet

Victoria and Kia plum tart with olive oil and greengage sorbet

by Phil Fanning

Gluten Free Onion and Thyme Focaccia recipe

Gluten-free onion and thyme focaccia

by Victoria Glass

Slow-cooked Portobello mushrooms, caramelised celeriac, remoulade and thyme

Sous vide portobello mushrooms, caramelised celeriac, remoulade and thyme

by Chantelle Nicholson

Marinated rabbit with huacatay and maní

Marinated rabbit with huacatay and maní

by Robert Ortiz

Whole Roast Rabbit on a Stick

Conejo al palo – Peruvian roast rabbit on a stick

by Martin Morales

Chicken pachamanca with yellow cuzco corn and Pisco-infused prunes

Chicken pachamanca with yellow cuzco corn and Pisco-infused prunes

by Robert Ortiz

Marjoram Ciabatta

Marjoram ciabatta

by Victoria Glass

Beetroot tart Tatin

Beetroot tarte Tatin

by The Kitchen with Great British Chefs

Frozen Peach and Rosemary Margarita

Frozen peach and rosemary margarita

by Ren Behan

Rosemary chicken tikka, chilli pipette and black olive khichdi

Rosemary chicken tikka, chilli pipette and black olive khichdi

by Vineet Bhatia

Red Gurnard Soup

Red gurnard soup with Croatian olive oil

by Tom Brown

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

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

by Michael Bremner

Barbecued leg of spring lamb

Barbecued leg of spring lamb

by Emily Watkins

Grilled mushrooms with rosemary, garlic and soy butter

Grilled mushrooms with rosemary, garlic and soy butter

by Ben Tish

Wild mushroom palmiers with green olive and truffle tapenade

Wild mushroom palmiers with green olive and truffle tapenade

by Pollyanna Coupland

Grilled fillets of sea bass with herb risotto, roasted cherry tomatoes and pesto

Grilled fillets of sea bass with herb risotto, roasted cherry tomatoes and pesto

by Martin Wishart

Garlic, coriander and white pepper roast chicken rice

Garlic, coriander and white pepper roast chicken rice

by Shu Han Lee

Mumbai Sandwich

Mumbai sandwich

by Helen Graves

Espetinhos de frango - chilli and lime chicken skewers

Espetinhos de frango - chilli and lime chicken skewers

by Marcello Tully

Red mullet with arroz verde

Red mullet with arroz verde

by Angel Zapata Martin

Steamed sea bream with spiced coconut sauce and jasmine rice

Steamed sea bream with spiced coconut sauce and jasmine rice

by Martin Wishart

Bhel puri

by Will Bowlby

Steamed cod with curried mussels and carrots

Steamed cod with curried mussels and carrots

by Steve Groves

Tilapia and mint chutney rolls in a gram flour batter

Tilapia and mint chutney rolls in a gram flour batter

by Alfred Prasad

Grilled tuna steak, Asian style red cabbage slaw

Grilled tuna steak, Asian-style red cabbage coleslaw

by Adam Gray

Duck breast with red curry-infused jasmine rice

Duck breast with red curry-infused jasmine rice

by Food Urchin

Teriyaki tofu with pickled cucumber and sesame

Teriyaki tofu with pickled cucumber and sesame

by The Kitchen with Great British Chefs

Monkfish, citrus, urfa chilli dressing and coriander

Monkfish, citrus, urfa chilli dressing and coriander

by Selin Kiazim

Aubergine and paneer bhaja

Aubergine and paneer bhaja

by Dayashankar Sharma

Roast pork belly with pineapple and satay sauce

Roast pork belly with pineapple and satay sauce

by Colin McGurran

Ghati masala prawns

Ghati masala prawns

by Rohit Ghai

Caril de camarão com quiabos – Macanese curried prawns and okra

Caril de camarão com quiabos – Macanese curried prawns and okra

by Nuno Mendes

Chicken and pickled turmeric crispbreads

Chicken and pickled turmeric crispbreads

by Rosana McPhee

Tomatillo salsa

Tomatillo salsa

by Nud Dudhia (Breddos Tacos)

Steamed Salmon, saffron and cauliflower cous-cous,

Steamed salmon with cauliflower and saffron couscous

by Michael Caines

Cured Fjord Trout with coriander, celery, lime and apple salad

Cured Fjord Trout with coriander, celery, lime and apple salad

by Daniel Galmiche

Barbecued broccoli with satay sauce, charred lime, toasted peanut, coriander

Barbecued broccoli with satay sauce, charred lime, smoked peanut, coriander

by The Kitchen with Great British Chefs

Iberian pork rice bowl

Iberian pork rice bowl

by Tātā Eatery

Vietnamese pho soup

Beef noodle soup

by Geoffrey Smeddle

Rarah keema pao

Rarah keema pao

by Rohit Ghai

Spiced roast cauliflower with toasted sesame dressing and green chilli chutney

Spiced roast cauliflower with toasted sesame dressing and green chilli chutney

by Chantelle Nicholson

Egg tofu katsu sando

Egg tofu katsu sando

by Tātā Eatery

Spelt and sweetcorn pancakes with avocado and salsa

Spelt and sweetcorn pancakes with avocado and salsa

by The Kitchen with Great British Chefs

Chilaquiles rojos con huevos

Chilaquiles rojos con huevos

by Nud Dudhia (Breddos Tacos)

Sea bass in coconut cream

Sea bass in coconut cream

by Rosana McPhee

Saffron and cinnamon roast cauliflower, roast pear, basmati and wild rice salad, with tahini, zhug, crispy kale

Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug

by Anna Hansen

Albondigas - Smokey Mexican meatbals

Albóndigas Mexicanas – smoky Mexican meatballs

by The Kitchen with Great British Chefs

Lemon and herb marinated salmon skewers

Lemon and herb marinated salmon skewers

by Marcello Tully

Italian sausage and parmesan stuffing

Italian sausage and Parmesan stuffing balls

by Louise Robinson

Pork loin and black pudding Wellington with Grandpa’s cabbage

Pork loin and black pudding Wellington with Grandpa’s cabbage

by Emily Watkins

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

Stuffed cabbage rolls with tomato sauce

by Martin Wishart

Curried squash tartlet with apple and chicory salad

Curried squash tartlet with apple and chicory salad

by The Kitchen with Great British Chefs

Potato pavé with goat’s curd, pumpkin and crispy sage

Potato pavé with goat’s curd, pumpkin and crispy sage

by Charlie Hibbert

Pork, apple and wholegrain mustard roll

Pork, apple and wholegrain mustard roll

by Russell Brown

Roast chicken breast with sage and onion pudding

Roast chicken breast with sage and onion pudding

by Sean Hope

Monkfish with sage, cranberry and pine nut stuffing

Monkfish with sage, cranberry and pine nut stuffing

by Nathan Outlaw

Red cabbage malfatti with brown butter and orange

Red cabbage malfatti with brown butter and orange

by The Kitchen with Great British Chefs

One pot Christmas poussin

One-pot Christmas poussin

by Pollyanna Coupland

Chicken, barley and morels

Chicken, barley and morels

by Charlie Hibbert

Rose veal saltimbocca

Rose veal saltimbocca

by Russell Brown

Fried stuffing balls

Fried stuffing balls

by Alyn Williams

Quick braised celery and chicpeas

Quick-braised celery and chickpeas

by Anna Tobias

Stuffed cabbage with kimchi, swede, Caerphilly cheese and apple

Stuffed cabbage with kimchi, swede, Caerphilly cheese and apple

by Neil Campbell

Escabeche of yellowfin tuna with aubergine purée and herbs

Escabeche of yellowfin tuna with aubergine purée and herbs

by Galvin brothers

Butternut squash & tamarind laksa

Butternut squash and tamarind laksa with smoked tofu

by Anna Hansen

Turbot with tartare sauce 'my way'

Turbot with tartare sauce 'my way'

by Nathan Outlaw

Dahl makhni

by Alfred Prasad

Thai-style haddock in a bag

Thai-style haddock en papillote

by Shaun Rankin

King prawn Nyonya curry laksa

King prawn Nyonya curry laksa

by Mandy Yin

Turmeric rice and spicy green beans

Nasi kuning – Indonesian turmeric rice with spicy green beans

by Shu Han Lee

Poached Fjord Trout in asparagus, garlic and ginger broth

Poached Fjord Trout in asparagus, garlic and ginger broth

by Daniel Galmiche

Monkfish satay

by Nathan Outlaw

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

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

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

by Paul Welburn

Octopus mbongo

by Jeremy Chan

Crab salad with grapefruit and ginger

Crab salad with grapefruit and ginger

by Raymond Blanc

Thai chicken, carrot and cashew salad

Thai chicken, carrot and cashew salad

by Chantelle Nicholson

Beef shin recipe

Slow-cooked beef shin with quinoa, wild garlic and Parmesan

by Alyn Williams

Wild rabbit, langoustine and Jerusalem artichoke crumble with wild garlic crust

Wild rabbit, langoustine and Jerusalem artichoke crumble with wild garlic crust

by James Mackenzie

Snow crab, daikon radish, wild garlic and grapefruit jelly

Snow crab, daikon radish, wild garlic and grapefruit jelly

by Restaurant Le H4C

Chicken with wild garlic and asparagus

Chicken with wild garlic and asparagus

by Colin McGurran

Cod with wild garlic miso and barbecued asparagus

Cod with wild garlic miso and barbecued asparagus

by Robin Gill

Lamb rump with wild garlic, anchovy and pea purée

Lamb rump with wild garlic, anchovy and pea purée

by Alan Murchison

Ryeland lamb with young leeks, elephant garlic, St George mushrooms and orache

Ryeland lamb with young leeks, elephant garlic, St George mushrooms and orache

by Chris Harrod

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

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

by David Everitt-Matthias

Braised butter beans with wild garlic and goat's curd

Braised butter beans with wild garlic and goat's curd

by Henry Freestone

Wild garlic, zucchini and pine nut with whole wheat fusilli

Wild garlic, courgette and pine nuts with whole wheat fusilli

by Rosana McPhee

Wild halibut with morels, wild garlic and Jersey Royals

Wild halibut with morels, wild garlic and Jersey Royals

by Matthew Tomkinson

Rump and rib of lamb with wild garlic risotto and fava beans

Rump and rib of lamb with wild garlic risotto and fava beans

by Shaun Rankin

New potato and pea presse with herb dressing

New potato and pea presse with herb dressing

by Frances Atkins

Bigilla - Maltese broad bean dip

Bigilla – Maltese broad bean dip

by Karen Burns-Booth

Gluten Free Golden Beetroot Gnocchi with Pea, Bacon, Tomato & Mint

Gluten-free golden beetroot gnocchi with pea, bacon and tomato

by Victoria Glass

Vegan labneh, radish top sauce, courgette and broad bean salad

Vegan labneh, radish top sauce, courgette and broad bean salad

by Joey O'Hare

Coconut and lime waffles with caramelised pineapple

Coconut and lime waffles with caramelised pineapple

by The Kitchen with Great British Chefs

Chorizo with minted peas

Chorizo with minted peas

by Angel Zapata Martin

Coconut granita with bird's nest, mulberries, yoghurt and mochi

Coconut granita with bird's nest, mulberries, yoghurt and mochi

by Andrew Wong

Tomato, watermelon and mint salad with goat’s curd

Piccolo cherry tomato, watermelon and mint salad

by Food Urchin

Mini pea and mint tarts

Mini minted pea tartlets

by Howard Middleton

Ice cream sandwich

Ice cream sandwich

by William Curley

Lamb and nasturtium koftas with chippy sauce

Lamb and nasturtium koftas with chippy sauce

by Graham Campbell

Strawberries and cream, garden mint

Strawberries and cream, garden mint

by Lisa Goodwin-Allen

Mishti doi with pomegranate and mint

Mishti doi with pomegranate and mint

by Will Bowlby

Slow cooked lamb shoulder with black mint sauce, chilli crème fraîche and tacos recipe

Slow-cooked lamb shoulder with black mint sauce, chilli crème fraîche and tacos

by Michael Bremner

Gooseberry Gin Julep

Gooseberry gin julep

by Victoria Glass

Marinated strawberries

Marinated strawberries

by Graham Campbell

Salted watermelon salad with mint, almond, cucumber and chilli

Salted watermelon salad with mint, almond, cucumber and chilli

by The Kitchen with Great British Chefs

Kale and sago kebabs

Kale and sago kebabs

by Dayashankar Sharma

Curried pork chops with spiced chickpea salad and mint yoghurt

Curried pork chops with spiced chickpea salad and mint yoghurt

by The Kitchen with Great British Chefs

Barbecued lamb leg with courgettes, peas, broad beans, kohlrabi and fennel

Barbecued lamb leg with courgettes, peas, broad beans, kohlrabi and fennel

by Steve Horrell

Fish finger roll

Fish finger roll with pea and mint mayonnaise

by Nathan Outlaw

Pork souvlaki

by Helen Graves

Hogget mezze with falafel, walnuts and mint oil

Hogget mezze with falafel, walnuts and mint oil

by Phil Fanning

Quick pickled strawberries

Quick pickled strawberries with mint and pink pepper

by Pollyanna Coupland

Poached Sweet Eve strawberries with mint and champagne

Poached strawberries with mint and champagne

by Tom Aikens

Garden potato salad with yoghurt dressing

Garden potato salad with yoghurt dressing

by Rosana McPhee

Winter steak salad with spiced pickle dressing

Winter steak salad with spiced pickle dressing

by Helen Graves

Cajun buttered corn on the cob

Cajun buttered corn on the cob

by The Kitchen with Great British Chefs

Easter lamb pie

Gluten-free Easter lamb pie

by Victoria Glass

Cheesy potato pies

Cheesy potato ramekins

by Rosana McPhee

Chocolate cobnut and physalis tart with basil ice cream

Chocolate cobnut and physalis tart with basil ice cream

by Peter Coucquyt

Langoustine tails in feiulle de bric with basil

Langoustine tails in feiulle de bric with basil

by William Drabble

Crispy stuffed courgette flower with tomato fondue and basil sauce

Crispy stuffed courgette flower with tomato fondue and basil sauce

by Cornelius Gallagher

Olive oil-poached trout and broccoli with chickpea pancakes

Olive oil-poached trout and broccoli with chickpea pancakes

by Steve Groves

Strawberry margarita ice lollies

Strawberry margarita ice lollies

by Sally Abé

Panelle, grilled Romano peppers, avocado and egg

Panelle with grilled Romano peppers, avocado and egg

by Genevieve Taylor

Cucumber gazpacho with Parmesan custard

Cucumber gazpacho with Parmesan custard

by Kerth Gumbs

Tomato and basil press with aubergine relish and mascarpone

Tomato and basil press with aubergine relish and mascarpone

by Frances Atkins

Lamb dhansak

by Alfred Prasad

Oven roasted rack of lamb, matchstick potatoes with fenugreek leaves, wild mushroom pulao

Oven roasted rack of lamb, matchstick potatoes with fenugreek leaves, wild mushroom pulao

by Alfred Prasad

Malabar prawn curry

Malabar prawn curry

by Peter Joseph

South East Asian fish molee with curry leaves and coconut milk

South East Asian fish molee with curry leaves and coconut milk

by Sumayya Usmani

Beetroot Poriyal

Beetroot poriyal

by Atul Kochhar

Keralan chicken curry

Kerala chicken curry

by Peter Joseph

Kokum-crusted halibut with mussel rasam and bok choy

Kokum-crusted halibut with mussel rasam and pak choi

by Vivek Singh

Egg and anchovy vols-au-vent

Egg and anchovy vol-au-vent

by Helen Graves

Lemon sole, oyster, smoked leeks and tarragon

Lemon sole, oyster, smoked leeks and tarragon

by Tom Brown

Lamb ribs with vinegar sauce

Barbecued lamb breast with malt vinegar sauce

by Helen Graves

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

Slow-cooked duck egg with peas, mousserons, Chardonnay vinegar and smoked bacon

Slow-cooked duck egg with peas, mousserons, Chardonnay vinegar and smoked bacon

by Steve Groves

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

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

by Joey O'Hare

Fennel and borlotti bean cassoulet

Fennel and borlotti bean cassoulet

by The Kitchen with Great British Chefs

Deep-fried poussin with tarragon mayonnaise and potato wedges

Deep-fried poussin with tarragon mayonnaise and potato wedges

by Food Urchin

Chicken soup with tarragon garlic bread

Organic chicken soup with tarragon garlic bread

by Helen Graves

Rabbit with spring vegetables, pea shoots and tarragon

Rabbit with spring vegetables, pea shoots and tarragon

by Phil Howard

Mushroom vol-au-vents

Mushroom vol-au-vents

by The Kitchen with Great British Chefs

Lamb and rice tagine

Lamb and rice tagine with dried cherries

by Helen Graves

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

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

by Robert Thompson

Title: Pumpkin, goat’s cheese and fig tart with lemon thyme

Pumpkin, goat’s cheese and fig tart with lemon thyme

by Elly McCausland

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

Cold-smoked cheese

Cold-smoked cheese

by Karen Burns-Booth

Smoked trout with fresh asparagus and sorrel crispbread

Smoked trout, fresh asparagus and sorrel crispbread

by Valentine Warner

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

by Anna Hansen

Apple and elderflower fool, sorrel granita and crumble biscuit

Apple and elderflower fool, sorrel granita and crumble biscuit

by Nigel Haworth

Asparagus with crispy duck egg, chorizo and lovage

Asparagus with crispy duck egg, chorizo and lovage

by James Mackenzie

Chorizo and spaghetti squash hash

Chorizo and spaghetti squash hash

by The Kitchen with Great British Chefs

Steak sandwich recipe with green goddess dressing

Organic steak sandwich with green goddess mayo

by Helen Graves

Herby wholegrain mustard

Herby wholegrain mustard

by The Kitchen with Great British Chefs

Cheese and chive scones with tomato relish and herby cream cheese

Cheese and chive scones with tomato relish and herby cream cheese

by Karen Burns-Booth

Mackerel pâté

Smoked mackerel pâté with dill and cucumber quick pickle

by Pollyanna Coupland

Crushed new potatoes

Crushed new potatoes

by Marcello Tully

Shiitake chive dumplings recipe

Shiitake chive dumplings

by Jeremy Pang

Olive oil and lemon verbena sorbet

Olive oil and lemon verbena sorbet

by William Drabble

Reuban crispbread canapés

Reuben crispbread canapés

by Paul Welburn

Fasolakia – Greek green beans

Fasolakia – Greek green beans

by The Kitchen with Great British Chefs

Smoked salmon blinis

Smoked salmon blinis with caviar

by Steven Doherty

Marinated smoked salmon with dill and cucumber

Sous vide gravlax with dill and cucumber

by Agnar Sverrisson

Cured monkfish, ginger and spring onion dressing, yoghurt

Cured monkfish, ginger and spring onion dressing, yoghurt

by Tom Brown

Roast cauliflower with pine nuts, raisins and pistachio pesto

Roast cauliflower with pine nuts, raisins and pistachio pesto

by Ben Tish

Grilled sea bass with fennel and dill

Grilled sea bass with fennel and dill

by Dominic Chapman

Poached salmon with watercress

Poached salmon with watercress

by Tom Aikens

Fennel crackers with crab recipes

Fennel crackers, crab, dill, and citrus mayonnaise

by Nathan Outlaw

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

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

by William Drabble

Taramosalata with sweet pickled cucumber and dill

Taramasalata with sweet pickled cucumber and dill

by Shaun Rankin

Rack of lamb, parsley and anchovy sauce

Leg of lamb with braised celeriac, fennel and bitter leaves

by Jeremy Lee

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

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

by Restaurant Ö

Quick-pickled potato salad with capers, olives and artichokes

Quick-pickled potato salad with capers, olives and artichokes

by Pollyanna Coupland

Herb roasted chicken with buttered peas, lettuce and bay leaf

Herb roasted chicken with buttered peas, lettuce and bay leaf

by Paul Heathcote

Steamed brill with mussels, Jersey Royals, monk's beard and preserved lemon

Steamed brill with mussels, Jersey Royals, monk's beard and preserved lemon

by Mark Kempson

Pesto potatoes

by Shaun Hill

Runner bean and ricotta pie

Runner bean and ricotta pie

by Anna Tobias

Chargrilled lamb leg steak with warm potato and red pepper salad

Chargrilled lamb leg steak with warm potato and red pepper salad

by Russell Brown

Pork belly with cannellini beans and salsa verde

Pork belly with cannellini beans and salsa verde

by The Kitchen with Great British Chefs

Scallops with Ibérico ham and parsley foam

Scallops with Ibérico ham and parsley foam

by James Sommerin

Grilled kippers, brown butter and parsley

Grilled kippers, brown butter and parsley

by Will Holland

Sauce vierge with Salmon

Salmon with sauce vierge

by Steven Doherty

Grey mullet with nettle, sea kale, parsley and cream

Grey mullet with nettle, sea kale, parsley and cream

by Christoffer Hruskova

Salmon puttanesca

Salmon puttanesca

by The Kitchen with Great British Chefs

Salt duck and pickled prunes

Salt duck and pickled prunes

by Jeremy Lee

Şeftali – Cypriot kebab

Şeftali – Cypriot kebab

by Selin Kiazim

Roast lamb with parsley and pine nut stuffing

Roast lamb with parsley and pine nut stuffing

by Bryan Webb

Beef fillet, foie gras, parsley purée and Madeira sauce

Beef fillet, foie gras, parsley purée and Madeira sauce

by Chris Horridge

Goat lahmacun

by Food Urchin

Chicken and pearl barley risotto

Chicken and pearl barley risotto

by Richard Bainbridge

Cassolette of snails and anchovies

Cassolette of snails and anchovies

by Pascal Aussignac

Whiting with melting herb crust

Whiting with melting herb crust

by Galton Blackiston

Alaska halibut marinated in lemon vinegar with asparagus and chervil salad

Halibut marinated in lemon vinegar with asparagus and chervil salad

by William Drabble

Scorched mackerel with smoked eel, beetroot, sweet mustard and sea herbs

Scorched mackerel with smoked eel, beetroot, sweet mustard and sea herbs

by Mark Kempson

Welsh Lamb rump and faggot, three-cornered leek, Welsh beach vegetables and gutweed potatoes

Lamb rump and faggot, three-cornered leek, beach vegetables and gutweed potatoes

by Alyn Williams

Our ultimate nut roast

Our ultimate nut roast

by The Kitchen with Great British Chefs

Classic French onion soup

French onion soup

by Louise Robinson

Poached and roasted chicken with almond and thyme crust and chargrilled cauliflower

Poached and roasted chicken with almond and thyme crust and chargrilled cauliflower

by Marcus Wareing

Honey-baked feta with lavender, thyme and rye crisps

Honey-baked feta with lavender, thyme and rye crisps

by Marcus Wareing

Blueberry tea and yoghurt panna cotta with thyme-macerated fruit

Blueberry tea and yoghurt panna cotta with thyme-macerated fruit

by Richard Bainbridge

Salted caramel and lemon thyme éclairs

Salted caramel and lemon thyme éclairs

by Nancy Anne Harbord

Poached egg with mushrooms a la Grecque and olive oil crisps

Poached egg with mushrooms a la Grecque and olive oil crisps

by Steve Groves

Tomato tarte Tatin

Piccolo tomato tarte Tatin

by Louise Robinson

Beer pickled onions

Beer pickled onions

by Paul Foster

Lemon and thyme madeleines with lemon glaze

Lemon and thyme madeleines with lemon glaze

by Rachel Phipps

Roast potatoes

by Josh Eggleton

Ravioli with butternut squash, marjoram, sage and butter

Ravioli with butternut squash, marjoram, sage and butter

by Theo Randall

Squid cornets with rosemary mayonnaise

Squid cornets with rosemary mayonnaise

by Adam Stokes

Beignet of veal sweetbreads with rosemary and onion cream

Beignet of veal sweetbreads with rosemary and onion cream

by Alan Murchison

Rosemary brioche

Rosemary brioche

by Lee Westcott

Vegan rosemary and lemon shortbread

Vegan rosemary and lemon shortbread

by Monica Shaw

Dark chocolate and wild mushroom millefeuille

Dark chocolate and wild mushroom mille-feuille

by Paul A Young

Barbecued pork shoulder steaks with smoked apple and garlic rosemary flatbreads

Barbecued pork shoulder steaks with smoked apple sauce and rosemary flatbreads

by The Kitchen with Great British Chefs

Langoustine with smoked enokis and lardo

Langoustine with smoked enokis and lardo

by Nuno Mendes

Deep-fried lemon sole with cucumber salad and lime mayonnaise

Deep-fried lemon sole with cucumber salad and lime mayonnaise

by Nathan Outlaw

Mango salad

by Alfred Prasad

Slow-cooked chicken and pomegranate pies

Slow-cooked chicken and pomegranate pies

by Rukmini Iyer

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

Beef tartare tostadas, cured egg yolk, habanero

Beef tartare tostadas, cured egg yolk, habanero

by Nud Dudhia (Breddos Tacos)

Aubergine, green chilli and fish claypot

Aubergine, green chilli and fish claypot

by Jeremy Pang

Lobster with chickpea and coriander sauce

Lobster with chickpea and coriander sauce

by Shaun Hill

Herb-crusted baked Alaska salmon with fennel and pineapple kachumber

Herb-crusted baked salmon with fennel and pineapple kachumber

by Alfred Prasad

Poached cod with an Asian broth

Poached cod with an Asian broth

by Andy McLeish

Alaska salmon marinated in fennel and coriander

Salmon marinated in fennel and coriander

by Daniel Galmiche

Picadillo

by The Kitchen with Great British Chefs

Cheesy carrot bake

Cheesy carrot bake

by Marcus Wareing

Pistachio falafel

Pistachio falafel

by Kate Doran

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

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

by Elly McCausland

Alaska king crab cakes

King crab cakes

by Andy Waters

Butter garlic crab

Butter garlic crab

by Will Bowlby

Smoked tomato and coriander soup

Smoked tomato and coriander soup

by Richard Davies

Sous vide lamb ribs with spicy green miso dipping sauce

Sous vide lamb ribs with spicy green miso dipping sauce

by Food Urchin

Barbecue sea bass escabeche

Barbecued sea bass escabeche

by Marcello Tully

Vegan massaman curry

Vegan massaman curry

by David and Charlotte Bailey

Whiting, persimmon and avocado ceviche

Cod, Spanish Persimon® and avocado ceviche

by The Kitchen with Great British Chefs

Grilled scallops with oyster sauce and sesame

Grilled scallops with oyster sauce and sesame

by Helen Graves

Molho a campanha

Molho à campanha – Brazilian tomato salsa

by Marcello Tully

Fjord trout, mussels, ginger and lemongrass gratin

Fjord Trout, mussels, ginger and lemongrass broth

by Daniel Galmiche

Lemongrass tofu banh mi

Lemongrass tofu bánh mì

by Helen Graves

Coronation cauliflower with roasted apricots and pickled turmeric

Coronation cauliflower with roasted apricots and pickled turmeric

by The Kitchen with Great British Chefs

Thai green sea bass with galangal, lemon grass and coconut

Thai green sea bass with galangal, lemon grass and coconut

by Thomasina Miers

Alaska salmon, curried cauliflower, almonds, coriander

Salmon, curried cauliflower, almonds, coriander

by Nigel Mendham

Teriyaki cured salmon with winter slaw and horseradish emulsion crispbreads

Teriyaki-cured salmon, winter slaw and horseradish crispbreads

by Paul Welburn

Beetroot and beet tops barley pilaf

Beetroot and beet tops pearl barley pilaf

by Victoria Glass

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

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

by Elly McCausland

Roast poussin with chicken fat mayonnaise

Roast poussin with chicken fat mayonnaise

by Pollyanna Coupland

Pumpkin tortellini with chestnuts and a sage beurre noisette

Pumpkin tortellini with chestnuts and a sage beurre noisette

by Stephen Crane

Brown-butter pumpkin with goat cheese and sage

Brown-butter pumpkin with goat's cheese and sage

by James Ramsden

Christmas shortbread recipe

Sage and onion Christmas shortbread with cheddar and cranberry baubles

by Alyn Williams

Warm Jersey Royals salad, spring onions and aioli

Warm Jersey Royals salad, spring onions and aioli

by Dominic Chapman

Barbecued black bream with fennel and lemongrass

Barbecued black bream with fennel and lemongrass

by Adam Byatt

Vegan nasi goreng

Vegan nasi goreng

by David and Charlotte Bailey

Crab salad, peanut and lemongrass, coriander emulsion

Crab salad, peanut and lemongrass, coriander emulsion

by Dave Watts

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

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

by Kevin Mangeolles

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

Mushroom and ricotta cannelloni with Parmesan, brown butter and nutmeg

by Robert Thompson

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

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

by Christoffer Hruskova

New season Cotswold reared Lamb `mixed grill` with wild garlic, asparagus and a rosemary flavoured lamb gravy

Cotswold lamb 'mixed grill' with wild garlic and rosemary lamb gravy

by Matt Weedon

Sausage, fennel and bean supper

Sausage, fennel and bean supper

by Food Urchin

Grilled asparagus, soft cheese and mint frittata

Grilled asparagus, soft cheese and mint frittata

by Bruno Loubet

Herdwick lamb with goats curd and lemon

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

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

Courgette fritters

Easy courgette fritters

by Sally Abé

Papdi chaat

by Alfred Prasad

Turkish lamb flatbreads recipe

Turkish lamb flatbreads recipe

by Marcus Wareing

Herb-crusted lamb rump

Herb-crusted lamb rump

by Pierre Koffmann

Flatbread with dips

Flatbread with dips

by Adam Gray

Confit piccolo tomatoes with butter beans, chorizo and saffron aioli

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

by Emily Watkins

Roast chicken BLT crispbreads

Roast chicken BLT crispbreads

by Pollyanna Coupland

Pasta with aubergines and tomatoes recipe

Pasta with aubergines and tomatoes

by Francesco Mazzei

Pappardelle with slow cooked tomatoes, Parmesan and basil

Pappardelle with slow cooked tomatoes, Parmesan and basil

by Robert Thompson

Mango and pineapple soup

Mango and pineapple soup

by Agnar Sverrisson

Spring tomato gazpacho

Spring tomato gazpacho

by Paul Welburn

Eggs in purgatory

Eggs in purgatory (Uova al purgatorio)

by Francesco Mazzei

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

Gratinated pine nut-basil chicken with saffron mayo

Gratinated pine nut-basil chicken with saffron mayo

by Vineet Bhatia

Aloo podi

by Sameer Taneja

South Indian crab cake and crab chutney

South Indian crab cake and crab chutney

by Vineet Bhatia

Moong daal

by Sumayya Usmani

Crispy pig's ears with nasturtium and caper tartare sauce

Crispy pig's ears with nasturtium and caper tartare sauce

by Simon Hulstone

Beef tartare with sour onions and oyster emulsion recipe

Beef tartare with sour onions and oyster emulsion

by Robin Gill

Walled garden salad

Walled garden salad

by Russell Bateman

Prawn nigiri

by Hideki Hiwatashi

Whole Dover sole with a tarragon and lemon stuffing and potato dumplings

Whole Dover sole with a tarragon and lemon stuffing and potato dumplings

by Nathan Outlaw

Smoked baby beetroot, mascarpone and tarragon salad

Smoked baby beetroot, mascarpone and tarragon salad

by Marcus Wareing

Chicken, liver and ham terrine, pickled girolles, tarragon mayonnaise and honey mustard dressing

Chicken and ham terrine, pickled girolles, tarragon mayonnaise and honey mustard dressing

by Matt Weedon

Grilled bream with mustard and tarragon sauce, asparagus and peas

Grilled bream with mustard and tarragon sauce, asparagus and peas

by Nathan Outlaw

Roast salsify with parma ham and brown butter hollandaise

Roast salsify with Parma ham and brown butter hollandaise

by The Kitchen with Great British Chefs

Skrei with chicken skin crumb and onion puree

Skrei with chicken skin crumb and onion purée

by Simon Hulstone

Strawberry tart

Strawberry tart

by Pascal Aussignac

Roast quail with herb butter

Roast quail with herb butter

by Martin Wishart

Maple brined and braised beef brisket with oyster emulsion

Maple brined and braised beef brisket with oyster emulsion

by Alyn Williams

Scallop ceviche with pickled golden beetroot and apple and sorrel gel

Scallop ceviche with pickled golden beetroot and apple and sorrel gel

by Simon Hulstone

Yoghurt, pine and herbs

Yoghurt, pine and herbs granita

by Christoffer Hruskova

Tomato and mozzarella salad with lovage pesto

Tomato and mozzarella salad with lovage pesto and spiced gazpacho

by James Mackenzie

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

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

by Adam Gray

Morston smoked kipper paté

Morston smoked kipper pâté

by Galton Blackiston

Crab, cheddar and chive omelette

Crab, cheddar and chive omelette

by Nathan Outlaw

Loaded potato skins

Loaded potato skins

by Lisa Goodwin-Allen

Mushrooms on toast with scrambled eggs and mushroom ketchup

Scrambled eggs and mushrooms on toast

by Shaun Rankin

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

by Mark Jordan

Cured mackerel with cucumber, dill and buttermilk

Cured mackerel with cucumber, dill and buttermilk

by Phil Fanning

Confit fennel with saffron and harissa

Confit fennel with saffron and harissa

by Helen Graham (Bubala)

Ajwaini Macchi

Ajwaini Macchi (Monkfish kebabs)

by Peter Joseph

Yuzu marinated scallops with kumquats and prosciutto

Yuzu-marinated scallops with kumquats and prosciutto

by Cornelius Gallagher

Rare roast beef, horseradish cream and wild garlic crispbread

Rare roast beef, horseradish cream and wild garlic crispbread

by Valentine Warner

Roasted Alaska salmon, dill and mustard, green pea relish

Roasted salmon, dill and mustard, green pea relish

by Vivek Singh

Cured salmon

Cured Salmon Recipe With Fennel, Beetroot and Dill

by Marcello Tully

Sweet and sour pickled cucumber

Sweet and sour pickled cucumber

by William Drabble

Gin-cured Alaska salmon with cucumber and wasabi emulsion

Gin-cured salmon with cucumber and wasabi emulsion

by Dave Watts

Gravadlax of salmon with lime sorbet

Gravadlax of salmon with lime sorbet

by Galton Blackiston

Whole roasted chicken with herby potato salad

Whole roasted chicken with herby potato salad

by Graham Campbell

Shallot Tarte Tatins with chicken liver

Shallot tarte Tatins with chicken liver

by Bruno Loubet

Cock a leekie 'my way'

Cock a leekie 'my way'

by Graham Campbell

Roast turbot with cauliflower carpaccio, sauté of sprout leafs, cockles, bay leaves and bread sauce

Roast turbot with cauliflower carpaccio, sauté of sprout leafs, cockles, bay leaves and bread sauce

by Shaun Rankin

Poulet à la moutarde – chicken with mustard

Poulet à la moutarde – chicken in mustard sauce

by The Kitchen with Great British Chefs

Terrine of confit chicken and foie gras with celeriac remoulade

Terrine of confit chicken and foie gras with celeriac remoulade

by William Drabble

Coronation chicken salad

Coronation chicken salad

by Tom Aikens

Split pea and barley soup recipe

Split pea and barley soup

by Shaun Rankin

Roasted and grilled pork ribs with quince glaze

Roasted and grilled pork ribs with quince glaze

by Ben Tish

Roast pheasant with orange and onion marmalade and juices

Roast pheasant with orange and onion marmalade and juices

by Shaun Rankin

Roast loin of venison, wild mushroom pie and parsnip purée

Roast loin of venison, wild mushroom pie and parsnip purée

by Adam Gray

Cod with chorizo and white beans

Cod with chorizo and white beans

by Adam Bennett

Crumbed plaice with green mash

Crumbed plaice with green mash

by Galton Blackiston

Seppie al nero recipe

Seppie al nero e bergamotto (Cuttlefish and bergamot)

by Francesco Mazzei

Tomato farcies (Toulouse sausage stuffed tomato)

Tomato farcies (Toulouse sausage stuffed tomato)

by Henry Harris

Comté chicken

by The Kitchen with Great British Chefs

Grilled sardines with garlic roasted Jersey Royals and salsa verde

Grilled sardines with garlic roasted Jersey Royals and salsa verde

by Shaun Hill

Pork belly and chorizo cassoulet terrine with chorizo mayonnaise and pickles

Pork belly and chorizo cassoulet terrine with chorizo mayonnaise and pickles

by Robert Thompson

Chargrilled leg of lamb with salsa verde and roasted beetroot

Chargrilled leg of lamb with salsa verde and roasted beetroot

by Robert Thompson

Scotch eggs with bois boudran dipping sauce

Scotch eggs with bois boudran dipping sauce

by Galton Blackiston

Crab gnocchi

by Stephen Crane

Asparagus and chervil quiche

Asparagus and chervil quiche

by Tom Aikens

Roasted loin of New Forest venison with snails, roasted chervil root and a field mushroom purée

Roasted loin of New Forest venison with snails, roasted chervil root and a field mushroom purée

by Robert Thompson

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

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

by Alyn Williams

Cheshire (cat) cheese and English garden herb quiches

Cheshire cheese and English garden herb quiches

by Helen Graves

Steamed fillet of sea bream with a nage of Cornish oyster, tomatoes and cucumber and herb gnocchi

Steamed fillet of sea bream with a nage of Cornish oyster, tomatoes and cucumber and herb gnocchi

by Robert Thompson

Salted cod with crushed potatoes, chorizo, tomato and thyme vinaigrette

Salted cod with crushed potatoes, chorizo, tomato and thyme vinaigrette

by Mark Dodson

Comice Pear infused gin and lemon thyme tonic

Comice pear infused gin and lemon thyme tonic

by Paul Welburn

Gluten-free shallot tart tatin

Gluten-free shallot tarte Tatin

by The Kitchen with Great British Chefs

Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

by The Kitchen with Great British Chefs

Pollock with cheddar and herb crust

Baked pollock with a cheddar and herb crust

by Nathan Outlaw

Hand-chopped rump steak burger with peppered bone marrow

Hand-chopped rump steak burger with peppered bone marrow

by Richard Corrigan

Breasts of quail with pea purée, pancetta and marjoram jus

Breasts of quail with pea purée, pancetta and marjoram jus

by Mark Dodson

Buttermilk panna cotta, lychee, raspberry and rose

Buttermilk panna cotta, lychee, raspberry and rose

by Tony Fleming

Cockles cooked in white wine with shallots, pancetta and basil

Cockles cooked in white wine with shallots, pancetta and basil

by Shaun Rankin

Roasted figs with spiced bread

Roasted figs with spiced bread

by Martin Wishart

Festive apple jellies recipe

Festive apple jellies

by Elly McCausland

Pan-roasted loin of venison with redcurrant jelly

Pan-roasted loin of venison with redcurrant sauce

by Graeme Taylor

Rosemary, lemon, apple and cranberry mocktail

Rosemary, lemon, apple and cranberry mocktail

by Simon Rogan

Grilled sardines on toasted foccacia bread

Grilled sardines on toasted focaccia bread

by Shaun Rankin

Focaccia

by Paul Ainsworth

Sweet chilli chicken with garlic, lemon and coriander

Sweet chilli chicken with garlic, lemon and coriander

by Shaun Rankin

Pastel de Queijo

Pastel de queijo

by Marcello Tully

Barbecued jerk lobster with coconut rice

Barbecued jerk lobster with coconut rice

by Nathan Outlaw

Crisp prawns and red onion-turmeric khichdi

Chilli prawns with red onion and turmeric khichdi

by Vineet Bhatia

Fish curry

Easy fish curry

by Mark Hix

Moqueca de lagosta e mexilhao

Lobster and mussel moqueca

by Marcello Tully

Chettinad mushroom

Chettinad mushroom

by Alfred Prasad

Grilled mackerel with tomato ceviche

Charred mackerel with tomato ceviche

by Robert Thompson

Yuzu and sea bass ceviche

Yuzu and sea bass ceviche

by Rachel Walker

Moqueca de peixe e camarão

Moqueca de peixe e camarão

by Marcello Tully

Soy coleslaw

by Shaun Hill

Fillet of sea bass with coriander and vanilla sauce

Fillet of sea bass with coriander and vanilla sauce

by Marcello Tully

Pumpkin macaroni cheese recipe

Roast pumpkin, blue cheese and sage baked macaroni

by Elly McCausland

Pithivier of chicken, squash and sage

Pithivier of chicken, squash and sage

by Sally Abé

Scallops with Meantime London pale ale braised beef, butternut squash and sage brown butter

Scallops with pale ale-braised beef, butternut squash and sage brown butter

by Tony Fleming

Calf's liver with sage salsa verde, caper, raisins, potatoes and crispy ham

Calf's liver with sage salsa verde, caper, raisins, potatoes and crispy ham

by James Durrant

Turkey, chestnut and sage burgers

Turkey, chestnut and sage burgers

by Marcus Wareing

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

Roast free-range chicken with vegetables, sage and cider

Roast chicken with vegetables, sage and cider

by Martin Wishart

Mussel broth

by Paul Ainsworth

Bún bò Huế recipe - Image Copyright Kaleem Hayder

by Leyla Kazim

Alaska salmon in spicy coconut cream

Salmon in spicy coconut cream

by Andy Waters

Wild sea bass with pea and mint soup

Wild sea bass with pea and mint soup

by Galton Blackiston

Quorn rendang curry

Quorn rendang curry

by Deena Kakaya

Pineapple tarte Tatin with coconut and lemongrass ice cream

Pineapple tarte Tatin with coconut and lemongrass ice cream

by Shaun Rankin

Mojito sorbet

by Victoria Glass

Yeasted cauliflower, raisins, capers and mint

Yeasted cauliflower, raisins, capers and mint

by Lee Westcott

Barbecued pineapple mojito royale

Barbecued pineapple mojito royale

by Nancy Anne Harbord

Barbecued pineapple and mint refresher

Barbecued pineapple and mint refresher

by Nancy Anne Harbord

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

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

by James Mackenzie

Warm savarin of English raspberries with mint syrup

Warm savarin of English raspberries with mint syrup

by Matthew Tomkinson

Cucumber raita recipe

by Alfred Prasad

Lamb kleftiko

by Food Urchin

Three Beets, Yellow, Red & Candied, Pickles Shallot Hearts, Horseradish, Herbs and Flowers

Sous vide three beets with pickled shallots and horseradish

by Lisa Goodwin-Allen

Courgette, cheddar and basil quick breads

Courgette, cheddar and basil quick breads

by Nancy Anne Harbord

Strawberry, douglas fir and basil

Strawberry, douglas fir and basil

by Paul Welburn

Strawberry and champagne sorbet with basil cream and vanilla shortbread

Strawberry and champagne sorbet with basil cream and vanilla shortbread

by Pete Biggs

Sun-dried tomato and avocado spaghetti

Sun-dried tomato and avocado spaghetti

by Rachel Phipps

Macerated strawberries, yoghurt parfait, pistachio, basil

Macerated strawberries, yoghurt parfait, pistachio, basil

by Paul Foster

Potato gnocchi with fresh tomato sauce

Potato gnocchi with fresh tomato sauce

by Russell Brown

Plum tomato tart with Parmesan pastry, avocado and chorizo

Plum tomato tart with Parmesan biscuit, avocado and chorizo

by Paul Foster

Crab, avocado mousse, cucumber juice, melon and basil mayonnaise

Sous vide crab roulade, avocado mousse, cucumber sauce and basil mayonnaise

by Martin Wishart

Rhubarb with cheesecake mousse and candied hazelnuts

Rhubarb with cheesecake mousse and caramelised hazelnuts

by Chantelle Nicholson

Scallop carpaccio with basil, coriander, mint and lime

Scallop carpaccio with basil, coriander, mint and lime

by Geoffrey Smeddle

Aloo Tikki

by Alfred Prasad

Coconut rice

by Nisha Thomas

Sea trout with garden pea, nasturtium and langoustine dashi

Cured sea trout with garden pea, nasturtium and langoustine dashi

by Phil Fanning

Aburi nigiri goshumori – seared nigiri sushi

Aburi nigiri goshumori – seared nigiri sushi

by Hideki Hiwatashi

Yuzu jelly

by Nuno Mendes

Native lobster risotto with tarragon and chives

Native lobster risotto with tarragon and chives

by William Drabble

Carrots with tarragon and garlic

Carrots with tarragon and garlic

by Paul Heathcote

Corn-fed chicken with wild mushrooms and leeks

Corn-fed chicken with wild mushrooms and leeks

by Paul Heathcote

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

Roast partridge with seasonal vegetables and tarragon jus

Roast partridge with seasonal vegetables and tarragon jus

by Mark Dodson

Béarnaise sauce

Béarnaise sauce

by Shaun Rankin

Roast peaches with lemon thyme, vanilla ice cream and toasted almonds

Roast peaches with lemon thyme, vanilla ice cream and toasted almonds

by Robert Thompson

Veal tartare with dark malt crumble, wild herbs and quail eggs

Veal tartare with dark malt crumble, wild herbs and quail eggs

by Christoffer Hruskova

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

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

by William Drabble

Pork and chive dumplings

Pork and chive dumplings

by Nisha Thomas

Tempura of stuffed courgette flowers

Tempura of stuffed courgette flowers

by Frances Atkins

Crab risotto with crème fraîche and chives

Crab risotto with crème fraîche and chives

by Simon Hulstone

Salmon and crème fraiche shots topped with watercress purée and pickled cucumber

Salmon and crème fraîche shots topped with watercress purée and pickled cucumber

by Food Urchin

Roast pork belly with anise carrot purée and balsamic glazed carrots

Roast pork belly with anise carrot purée and balsamic glazed carrots

by Tom Aikens

Roast pigeon with braised butter beans

Roast pigeon with braised butter beans

by Bryan Webb

Rice pudding with ginger snap dunkers

Rice pudding with ginger snap dunkers

by Josh Eggleton

Adam’s mulled wine

Adam’s mulled wine

by Adam Gray

Asha's egg curry with basmati rice

Egg curry with basmati rice

by Adam Bennett

Bread sauce

by Dominic Chapman

Duck Pot-au-feu

Duck Pot-au-feu

by Pascal Aussignac

Confit pollock with cauliflower, cockles and Parmesan

Confit pollock with cauliflower, cockles and Parmesan

by Nigel Mendham

Lobster, triple-cooked chips and Béarnaise sauce

Lobster, triple-cooked chips and Béarnaise sauce

by Shaun Rankin

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

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

by Adam Gray

Lemon sole grenobloise

Lemon sole grenobloise

by Geoffrey Smeddle

Fillet of hake with mussels and parsley cream sauce

Fillet of hake with mussels and parsley cream sauce

by Marcello Tully

Crunchy fennel salad

Crunchy fennel salad

by Martin Wishart

Basil and parsley pesto

Basil and parsley pesto

by Adam Gray

Warm goat’s cheese salad and tapenade

Warm goat’s cheese salad and tapenade

by Galton Blackiston

Best-end of lamb, ‘Provençale herbs’

Best-end of lamb, ‘Provençale herbs’

by Paul Heathcote

Hanger steak, clams, smoked garlic, sea vegetables

Hanger steak, clams, smoked garlic, sea vegetables

by Paul Foster

Barbecued jerk turkey steaks

Barbecued jerk turkey steaks

by Adam Gray

Venison carpaccio recipe

Venison carpaccio

by Paul Ainsworth

Leek crumble

by Marcus Wareing

Pissaladière

by Pascal Aussignac

Roast beef recipe with mushrooms, brandy and roasted potatoes

Roast sirloin of beef with mushrooms, brandy and roasted potatoes

by Marcus Wareing

Basmati pilaf with turkey, pistachio, cranberries, parsley and thyme recipe

Basmati pilaf with turkey, pistachio, cranberries, parsley and thyme

by Andrew MacKenzie

Lamb shanks with tomato and rosemary

Lamb shanks with tomato and rosemary

by Martin Wishart

Goat's cheese crotin with marinated chargrilled vegetables

Goat's cheese crotin with marinated chargrilled vegetables

by Stephen Crane

Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce

Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce

by Matthew Tomkinson

Bacon apple and rosemary mini pies

Bacon, apple and rosemary mini pies

by Rosana McPhee

Black treacle-cured Alaska salmon

Black treacle-cured salmon

by Mark Dodson

Veal sweetbreads, parsnip air and curry oil

Veal sweetbreads, parsnip air and curry oil

by Chris Horridge

Mackerel confit, cucumber tartare and lemon sherbet dressing

Mackerel confit, cucumber tartare and lemon sherbet dressing

by Luke Holder

Goat's cheese, roasted beetroot and a black olive tuile

Goat's cheese, roasted beetroot and a black olive tuile

by Alan Murchison

Pear with lemongrass, herbs, and dark bitter chocolate

Sous vide poached pear with lemongrass, herbs and dark bitter chocolate

by Daniel Galmiche

Thai fish cakes with sweet chilli dip

Thai fish cakes with sweet chilli dip

by Marcello Tully

Steamed halibut and rye crispies

Steamed halibut and rye crispies

by Phil Fanning

Black pudding, scampi and white bean crumble with wild garlic crust

Black pudding, scampi and white bean crumble with wild garlic crust

by James Mackenzie

Strawberry shortcakes

Strawberry shortcake

by The Kitchen with Great British Chefs

Chilled rice pudding and strawberries

Chilled rice pudding and strawberries

by Luke Holder

Raspberry soufflé with buttermilk ice cream and raspberry and mint coulis

Raspberry soufflé with buttermilk ice cream and raspberry and mint coulis

by George Blogg

Barley, pea and mint salad with fresh organic goat's cheese

Barley, pea and mint salad with fresh organic goat's cheese

by Emily Watkins

Minted pea and watercress soup

Minted pea and watercress soup

by Monica Shaw

Sweet Greek Salad with Spiced Feta recipe

Sweet Greek salad with spiced feta

by Deena Kakaya

Agnolotti pappa al pomodoro with basil

Agnolotti pappa al pomodoro with basil

by Luke Holder

Macaroni cheese recipe

Macaroni cheese with basil and garlic

by Tom Aikens

Skrei cod en papillote with olives, spinach and herbs

Skrei en papillote with olives, spinach and herbs

by Louise Robinson

Onion bhaji

by Alfred Prasad

Quick vegetable curry

Quick vegetable curry

by Paul Heathcote

Achari pheasant, spiced aubergine, caviar and poppy seed-pheasant cake

Achari pheasant, spiced aubergine caviar and poppy seed aloo tikki

by Vineet Bhatia

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

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

by Vineet Bhatia

Ceviche of scallop and tuna, Seville orange and fennel

Ceviche of scallop and tuna, Seville orange and fennel

by Gary Jones

Salmon skin with fried aubergine

Cured salmon with dashi braised salmon skin and deep fried aubergine puree

by Nuno Mendes

Bouillabaisse recipe

by Tom Aikens

Feuillete of poached quails’ eggs with hollandaise sauce

Feuillete of poached quails’ eggs with hollandaise sauce

by Geoffrey Smeddle

Potage of vegetables with poached duck egg and fresh herbs

Potage of vegetables with poached duck egg and fresh herbs

by Chris Horridge

Salad Shirazi

by Greg Malouf

Sous vide Sicilian lemon and mint lamb shanks

Sous vide lamb shanks with Sicilian lemon and mint

by Rosana McPhee

Beef fillet, watercress and nasturtium purée, bone marrow and red wine

Beef fillet, watercress and nasturtium purée, bone marrow and red wine jus

by Adam Simmonds

Hamachi with red dulse, olive oil and soy

Hamachi with red dulse, olive oil and soy

by Phil Fanning

How to make a chiffonade

How to make a chiffonade

Grow your own: April

Grow your own: April

by Nick Harman

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