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Fresh herb recipes

Fresh herb recipes

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
Recipe Collection
Coriander
Recipe Collection
Thyme
Recipe Collection
Rosemary
Recipe Collection

Fresh herb

765 recipes
Best end of new season lamb with a pine nut and wild garlic crust and tarragon gnocchi
by Simon Hulstone
Sheep’s milk mousse, pandan curd and caramelised puffed rice
by Graham Hornigold
Sorrel pesto
by The Kitchen with Great British Chefs
Violet parfait with blueberries, rose and lemon thyme sorbet
by Chris Harrod
Chorizo, Iberico ham and tarragon linguine
by Dominic Chapman
Rosemary and sea salt bread with truffle rarebit and Parma ham
by Dominic Chapman
Sorrel soup (green borscht)
by The Kitchen with Great British Chefs
Mugwort panna cotta, blowtorched berries, whipped cream, roast peach ice cream and honeycomb
by Ollie Moore
Sorrel fettuccine with brown shrimp sauce
by Helen Graves
Olive and rosemary bread
by Marcello Tully
Rosemary mayonnaise
by Adam Stokes
Rose and almond tansy pudding with butternut squash ice cream
by Simon Hulstone
Pomme soufflé
by Daniel Clifford
Cream of pumpkin and sage soup
by Paul Heathcote
Sturgeon with caviar, fennel and dill oil
by Kuba Winkowski
Braised root vegetables with dill
by Jeremy Lee
Herb bunch, sweet citrus, rum
by Simon Rogan
Chimichurri sauce
by Rosana McPhee
Thyme and sea salt oatcakes
by Louise Robinson
Coconut and pandan sorbet
by Anna Hansen
Coriander and white chocolate dome, mango sorbet, coconut espuma, sweet puffed rice
by Daniel Clifford
Plaice and mint chutney rolls
by Alfred Prasad
Chocolate with coriander and poached pear
by Steve Drake
Beef with lovage, onions and black garlic
by Tommy Banks
Bream with galangal broth
by Alan Murchison
Wild garlic butter
by The Kitchen with Great British Chefs
Wild garlic and morel risotto
by Luke Holder
Wild garlic velouté
by The Kitchen with Great British Chefs
Wild garlic mayonnaise
by Pete Biggs
Wild garlic, new potato and black onion seed soup with marinated feta
by Anna Hansen
Wild garlic polpette with spaghetti and pesto
by Anna Jones
Spinach soup with wild garlic toasts
by Adam Gray
Pickled wild garlic buds
by The Kitchen with Great British Chefs
Wild garlic pasta dough
by The Kitchen with Great British Chefs
Mint bon-bons
by Marcus Wareing
Peas and mint
by Ollie Dabbous
Ham hock, pea and mint salad
by Colin McGurran
Lemon thyme and garden mint ice cream
by Galton Blackiston
Mint sauce
by Dominic Chapman
Fresh mint in white chocolate
by Alfred Prasad
Classic mojito
by Adam Gray
Basil and buttermilk pudding with poached figs
by Mark Dodson
Basil polenta
by Tom Aikens
Nasturtium and caper tartare sauce
by Simon Hulstone
English peas with nasturtium ice cream and pea velouté
by Josh Overington
Wild garlic pesto
by Food Urchin
Braised turbot with smoked roe, Jersey Royals and estuary greens
by Chris Harrod
Spiced potato wedges with rocket and walnut pesto
by Rosana McPhee
Jersey Royals with asparagus, rhubarb and buttermilk
by Ollie Templeton
Barbecued hasselback butternut squash with sage salsa verde
by The Kitchen with Great British Chefs
Roast parsnips with bacon, olives, sage and sprout leaves
by Peter Gordon
Fried Brussels sprouts with lemon, sage and Parmesan crumb
by Luke Holder
Veal cutlet with pumpkin, cabbage and sage
by Francesco Mazzei
Vegetable and chestnut stew with sage crust and crispy kale
by James Mackenzie
Chicken drumstick fillet, lemon and orzo one-pot
by The Kitchen with Great British Chefs
Scallops with leeks and dill
by Matt Worswick
Fermented beetroot
by Kuba Winkowski
Baked hake with summer vegetables and dill oil
by Adam Simmonds
Salmon pastry
by Marcus Wareing
Oysters with dill, apple and fermented cucumber
by Scott Smith
Jerusalem artichoke 'jacket potatoes'
by Luke Holder
Haddock, broad beans and smoked haddock potatoes
by Nathan Outlaw
Crab salad with blood orange, fennel, bitter leaves and verjus
by Skye Gyngell
Burrata with hollandaise and crispy chickpeas
by Francesco Mazzei
Milk chocolate, raspberry and thyme tart
by Marcus Wareing
Caldo verde de Cajamarca – Cajamarca's green soup
by Martin Morales
Sea bream ceviche with citrus vinaigrette and lime zest
by Michael Caines
Salsa taquero
by Nud Dudhia (Breddos Tacos)
Portuguese octopus salad
by The Kitchen with Great British Chefs
Flautas de papa – crispy potato tacos
by Nud Dudhia (Breddos Tacos)
Tacos de suadero – slow-cooked beef brisket tacos
by Nud Dudhia (Breddos Tacos)
Gateaux piments – chilli dhal fritters
by Selina Periampillai
Scallop aguachile verde
by Nud Dudhia (Breddos Tacos)
Clam and kumquat tostada with peanut salsa macha
by Nud Dudhia (Breddos Tacos)
Sea bass with tarka dhal, coriander salad and buttered kale
by Dominic Chapman
Vegan jackfruit khow suey
by Alfred Prasad
Chilled cucumber and lovage soup
by Anna Tobias
Crab royale with peas and lovage
by Sally Abé
Cod with broad beans, rhubarb and lemon verbena sauce
by Ollie Templeton
Absinthe and peppermint truffles
by Paul A Young
Grilled scallops with cauliflower, ginger, yuzu and lemongrass
by Martin Wishart
Pea and wild garlic ketchup
by Pollyanna Coupland
Parmesan and wild garlic tart with lemon, chicory and pea sprouts
by Frances Atkins
Pan-roasted asparagus with wild garlic and white bean hummus, spring onion and hazelnut pesto
by Joey O'Hare
Feta and dandelion tart
by Urvashi Roe
Raspberry pavlova
by The Kitchen with Great British Chefs
Charcoal-grilled lamb chops with peas
by Ben Tish
Dhokla with apple and beetroot
by Rohit Ghai
Braised lamb with peas, crème fraiche and mint
by Fergus Henderson
Mackerel escabeche
by Pascal Aussignac
Peela pulao – lemon rice with cashew nuts
by Asma Khan
Keralan coconut rice with vegetables
by Peter Joseph
Bay panna cotta with rhubarb parfait
by Dean Parker
Roast duck with redcurrants, nasturtium and radicchio
by Scott Smith
Pembrokeshire Early potatoes with nasturtium pesto and quail's eggs
by Urvashi Roe
Couscous with mint
by Bryan Webb
Rabbit casserole with apple, cider and tarragon
by Louise Robinson
Aerated raspberry mousse with herb sorbet and cocoa
by Chris Harrod
Slow-cooked duck egg with wild mushrooms, crispy shallots and tarragon dressing
by Russell Brown
Skrei with brassicas and tarragon salsa verde
by Simon Hulstone
Chicken and apricot ballotines with mushroom and tarragon sauce
by The Kitchen with Great British Chefs
Asparagus, egg and potato salad with tarragon vinaigrette
by Monica Shaw
Pot-roasted partridge with grapes, gnocchi and mushrooms
by Paul Welburn
Scallop, brown butter, pink grapefruit and tarragon canapés
by Pollyanna Coupland
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
by The Kitchen with Great British Chefs
Poached chicken breast with summer vegetables, wholegrain mustard mash and tarragon sauce
by Michael Caines
Kurnik chicken pie
by Alissa Timoshkina
Glazed chicken wing with cured duck liver and beer vinegar
by Daniel Clifford
Ombre raspberry cake
by Sally Abé
Lemon-baked chicken with chicory salad and citrus dressing
by Michael Caines
Mushroom salad with bitter herbs
by Kiln, Soho
Crayfish and beansprout summer rolls
by Victoria Glass
Sous vide brill with fish fumet and sea herbs
by Galton Blackiston
Mango bavarois with sea buckthorn and meringue
by Kuba Winkowski
Roast leg of lamb with rosemary and anchovy
by Andrew MacKenzie
Barbecued pizza with passata, anchovies and goat's cheese
by Emily Watkins
Garden focaccia
by Marcus Wareing
Roast garlic, cranberry and khorasan brioche with baked camembert
by The Kitchen with Great British Chefs
Rosemary and sage brine for pork, turkey or chicken
by The Kitchen with Great British Chefs
Poached peaches with rosemary cream
by Martin Wishart
Spring onion, chive and mushroom bao
by Jeremy Pang
Beetroot, goat's cheese and pine nut crispbreads
by Paul Welburn
Mini baked potatoes with sour cream, chive and bacon
by The Kitchen with Great British Chefs
Parsnip, Parmesan and sage bread
by James Mackenzie
Potato, parsnip, chestnut and sage terrine
by The Kitchen with Great British Chefs
Gnocchi, squash and girolles
by Galvin brothers
Spaghetti Piemontesi
by Paul Heathcote
Oyster sauce-glazed goose with Brussels sprouts slaw
by Richard Bainbridge
Lettuce soup
by Anna Tobias
Smoked salmon mousse with crème fraîche, lime and dill
by Galton Blackiston
Dill pickles
by The Kitchen with Great British Chefs
Piccolo tomato consommé with crab, marinated tomatoes and brioche croutons
by Matthew Tomkinson
Dill and vodka cured Fjord Trout with Bloody Mary sorbet and avocado
by Paul Welburn
Hot-smoked cod with tomatoes and cod's roe
by Paul Welburn
Borsch
by Alissa Timoshkina
Feta and yoghurt dip with garlic and fresh herbs
by Ren Behan
Iranian herb fritters
by Yotam Ottolenghi
Georgian-style grilled pork with cherry and dill sauce
by Helen Graves
Mackerel tartare canapés with dill on toasted sourdough
by Food Urchin
Chicken drumstick fillet schnitzels with gremolata
by The Kitchen with Great British Chefs
Shaved brassica stem salad
by Victoria Glass
Turbot on the bone with parsley, lemon and garlic dressing
by Tom Brown
Charred white and green asparagus with pickled egg yolk and pesto
by Josh Eggleton
Lamb loin with sumac, lemon, olives and herb risotto
by Martin Wishart
Chermoula
by The Kitchen with Great British Chefs
Italian anchovy, pine nut and olive butter
by The Kitchen with Great British Chefs
Lamb al asador
by Rosana McPhee
Tartare sauce
by Galton Blackiston
Chicken drumstick fillet skewers with jewelled bulgur wheat salad
by The Kitchen with Great British Chefs
Stuffed chicken wing, chestnut cream, chervil root and Périgord truffle
by Gary Foulkes
Frozen maple with shiso and green apple
by Nuno Mendes
Ricotta with organic peas, broad beans and gremolata
by Tom Aikens
Black olive tapenade, orange and chicken tray bake
by Nargisse Benkabbou
Chicken skin canapés (lemon and thyme roast chicken)
by Pollyanna Coupland
Monkfish fingers wrapped in Parma ham with lemon, thyme and pepper
by Food Urchin
Thyme of the year
by Lee Westcott
Thyme crackers
by Nathan Outlaw
Leek and mushroom vegan pie
by The Kitchen with Great British Chefs
Suffolk beer puffs
by Paul Foster
Swede, onion and cheese pie
by Anna Tobias
Spinach and porcini risotto
by Anna Tobias
Sheep’s yoghurt mousse and pandan sponge with caramelised puffed rice
by Graham Hornigold
Spiced roasted cauliflower and orange salad
by Victoria Glass
Barbecued aloo chaat
by The Kitchen with Great British Chefs
Curried fish cakes with spinach and poached egg
by Food Urchin
Sichuan-style liang mian – cold noodle salad
by Ching He Huang
Hake with coriander pesto and chargrilled tomatoes
by Monica Shaw
Grilled corn with chilli oil-infused butter
by Michael Bremner
Tacos al pastor
by Nud Dudhia (Breddos Tacos)
Beguni – Bangladeshi aubergine fritters
by Dina Begum
Braised pork belly and cheeks, pickled carrot, ginger and coriander
by Daniel Clifford
Aubergine claypot rice
by Jeremy Pang
Pan-roasted salmon steaks with lime and coriander mayonnaise and warm crushed potatoes
by Daniel Galmiche
Tuna with coconut, chilli, mango, apple and lime
by Peter Gordon
Scallop, coriander and lime canapés
by Pollyanna Coupland
Quick chilli-pickled red cabbage summer rolls
by Pollyanna Coupland
Green Tabasco and coriander butter roasted poussin
by Louise Robinson
Tempura tofu steak burgers with coriander pesto
by Nancy Anne Harbord
Beef onglet taco with spring onion crema, morita salsa and coriander
by Nud Dudhia (Breddos Tacos)
Thai green curried pineapple
by Phil Fanning
Root vegetable ramen with potato noodles
by Richard Bainbridge
Chicken pho noodle soup
by Thuy Pham, The Little Viet Kitchen
Malabar chicken wings
by Rohit Ghai
Sai oua – Northern Thai sausage
by Kiln, Soho
Tomato salad with guacamole, black garlic and essence vinaigrette
by Phil Fanning
Black garlic and chipotle roast beef with beef dripping carrots
by The Kitchen with Great British Chefs
Sweet soy, ginger and lemongrass salmon skewers, black sesame and dried lime dressing
by Anna Hansen
Malaysian beef rendang
by Mandy Yin
Tandoor-grilled salmon with lime-leaf and spinach marinade
by Alfred Prasad
Beef rendang
by Richard Turner
Peaches, lemon verbena and almonds
by Luke Holder
Morning glory stir-fry – rau muống xào tỏi
by Thuy Pham, The Little Viet Kitchen
Moo ping
by Helen Graves
Rib-eye of beef with soy and spice
by Paul Heathcote
Brick pastry parcels stuffed with tofu, lemongrass and fennel
by Anna Hansen
Plaice with celeriac, apple and lemongrass purée and cobnut foam
by Peter Coucquyt
Malaysian chicken satay
by Mandy Yin
Grilled pollock with wild garlic crust and tomato fondue
by Robert Thompson
Baby leek and anchovy Milanesa, wild garlic mole, sesame salt
by Nud Dudhia (Breddos Tacos)
Monkfish scampi in beer batter with wild garlic mayonnaise
by Pete Biggs
Cornish cod loin with spaghetti, wild garlic pesto, crispy pancetta, pangrattato
by Paul Ainsworth
Warm veal rillettes, mushroom shavings and pickled garlic buds
by Ollie Dabbous
'Garlic prawn'
by Gareth Ward
Crab salad
by Theo Randall
Crushed garden peas
by Josh Eggleton
Lamb pastilla with yoghurt and mint
by Bryn Williams
Pressed lamb shoulder, fermented mint, spring greens
by Michael Bremner
Melon soup with mint, lime and warm madeleines
by Graham Hornigold
Pork sausages with peas and Berkswell
by Ollie Templeton
Harissa-marinated lamb with mint chutney, pistachios and yoghurt dressing
by Marcus Wareing
New season Herdwick lamb, spring vegetables and clover
by Ollie Dabbous
Rotisserie harissa lamb leg with mint and date sauce and roast potato salad
by The Kitchen with Great British Chefs
Seaweed butter-baked cod with pea and lettuce fricassee, potatoes and mint hollandaise
by Richard Bainbridge
Loin of lamb with gnocchi and peas
by Mark Dodson
Lamb rack with sheep's yoghurt, pickled courgette and mint salsa verde
by Greg Cook
Lentil-stuffed courgettes with ricotta and fresh mint sauce
by Genevieve Taylor
Halloumi pasta with lemon and mint
by Leyla Kazim
White bean, feta and mint salad
by Dannii Martin
Orange jelly with cardamom and mint-infused pineapple, mango and melon
by Martin Wishart
Chilli-marinated roast lamb with mint jelly
by Dominic Chapman
Chicken Marbella
by Pollyanna Coupland
Runner bean and pesto trofie
by Anna Tobias
Spicy tomato soup with basil oil
by Michael Caines
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
by Galvin brothers
Mussel 'popcorn' with black sauce
by Pascal Aussignac
Buttered basil linguine with tomato and chilli sauce and cheddar sauce
by Galton Blackiston
Polenta chips with baby artichokes and sauce vierge
by Mark Dodson
Vegan pesto
by The Kitchen with Great British Chefs
Jungle style curry of turkey with fresh fenugreek
by Vivek Singh
Amchur and fenugreek lamb rumps with leek purée and pickled tomatoes
by Anna Hansen
Fine herb tart
by Russell Bateman
Duck Madras
by Alfred Prasad
Spiced crab samosas
by Helen Graves
Turmeric and curry leaf roast parsnips
by Anna Hansen
South Indian-style stir fry of leftover turkey with curried yoghurt
by Vivek Singh
Edamame bean-stuffed Portobello mushroom
by Atul Kochhar
Maldivian tuna curry
by Selina Periampillai
Keralan prawn curry
by Nisha Thomas
Cucumber and cashew nut curry
by Anna Tobias
Herb-stuffed pork loin with spring greens and Jersey Royals
by Graham Campbell
Rosemary and honey roasted vegetables with chestnuts
by Graham Campbell
Onion and wild garlic with snails
by Simon Hulstone
Gluten-free bread sauce
by Josh Eggleton
Organic chicken soup with tarragon garlic bread
by Helen Graves
Oak-smoked garlic and mushroom stroganoff
by The Kitchen with Great British Chefs
Mushroom vol-au-vents
by The Kitchen with Great British Chefs
Lemon sole, oyster, smoked leeks and tarragon
by Tom Brown
Whiting with melting herb crust
by Galton Blackiston
Lamb and rice tagine with dried cherries
by Helen Graves
Slow-cooked duck egg with peas, mousserons, Chardonnay vinegar and smoked bacon
by Steve Groves
Egg and anchovy vol-au-vent
by Helen Graves
Barbecued lamb breast with malt vinegar sauce
by Helen Graves
Roast cod loin with fennel and buckwheat, served with tarragon and anchovy dressing
by Food Urchin
Watercress sauce, marmite roasted new potatoes, tarragon and almond dressing
by Joey O'Hare
Chicken drumstick fillet fricassée
by The Kitchen with Great British Chefs
Herb-crusted cod with parsnip purée
by Galton Blackiston
Rabbit with spring vegetables, pea shoots and tarragon
by Phil Howard
Deep-fried poussin with tarragon mayonnaise and potato wedges
by Food Urchin
Crispy poached egg, asparagus, roasted hazelnut and lemon thyme dressing
by Robert Thompson
Pumpkin, goat’s cheese and fig tart with lemon thyme
by Elly McCausland
Lemon and herb marinated salmon skewers
by Marcello Tully
Rare roast beef, horseradish cream and wild garlic crispbread
by Valentine Warner
Escabeche of yellowfin tuna with aubergine purée and herbs
by Galvin brothers
Beef striploin with alexanders and braised kombu
by Paul Foster
Baby broad bean, new potato and fresh goat’s cheese salad with chive flowers
by Emily Watkins
Prawns with sorrel, cucumber and rye bread
by Agnar Sverrisson
Cucumber, reduced milk and sorrel
by Nuno Mendes
Raw deer with wild garlic and wood sorrel
by Tommy Banks
Almond rice and flesh
by Ashley Palmer-Watts
Rosemary chicken tikka, chilli pipette and black olive khichdi
by Vineet Bhatia
Grilled mushrooms with rosemary, garlic and soy butter
by Ben Tish
Wild mushroom palmiers with green olive and truffle tapenade
by Pollyanna Coupland
Beetroot tarte Tatin
by The Kitchen with Great British Chefs
Frozen peach and rosemary margarita
by Ren Behan
Red gurnard soup with Croatian olive oil
by Tom Brown
Barbecued leg of spring lamb
by Emily Watkins
Soft herb brine for fish
by The Kitchen with Great British Chefs
Grana Padano and pickled onion barley risotto
by Josh Eggleton
Aylesbury duck breast with hoisin
by Gareth Ward
Herb mayonnaise
by Bruno Loubet
Cheddar cheese and chive mayonnaise
by Nathan Outlaw
Devilled eggs
by The Kitchen with Great British Chefs
Hake, tomato and crab
by Adam Handling
Cured sea trout with pickled kohlrabi and parsley
by Scott Smith
Broad bean and cream cheese dip
by Regula Ysewijn
Roasted onion dip
by Rosana McPhee
Summer vegetables with smoked cheese and herbs
by Christoffer Hruskova
One-pot Christmas poussin
by Pollyanna Coupland
Pork loin and black pudding Wellington with Grandpa’s cabbage
by Emily Watkins
Quick-braised celery and chickpeas
by Anna Tobias
Stuffed cabbage rolls with tomato sauce
by Martin Wishart
Italian sausage and Parmesan stuffing balls
by Louise Robinson
Pork, apple and wholegrain mustard roll
by Russell Brown
Roast chicken breast with sage and onion pudding
by Sean Hope
Monkfish with sage, cranberry and pine nut stuffing
by Nathan Outlaw
Curried squash tartlet with apple and chicory salad
by The Kitchen with Great British Chefs
Fried stuffing balls
by Alyn Williams
Rose veal saltimbocca
by Russell Brown
Red cabbage malfatti with brown butter and orange
by The Kitchen with Great British Chefs
Stewed cucumbers and brown shrimp
by Anna Tobias
Pickled mushrooms
by Chloë King
Smoked salmon with chard and dill pancakes
by Shaun Hill
Pickled radish, dill emulsion, puffed quinoa
by Paul Foster
Sourdough crispbreads with beetroot-pickled eggs and dill and caper yoghurt
by Louise Robinson
Salmon rillettes with dill-scented potato pancakes, lemon and capers
by William Drabble
Herbed seafood biryani
by Alfred Prasad
Sous vide saddle of rabbit with carrot, dill and camomile broth
by Galton Blackiston
Baked salmon with tomato, mushroom and mascarpone sauce
by Ren Behan
Grilled halloumi flatbreads with preserved lemon and barberry salsa
by Sabrina Ghayour
Citrus-cured salmon with avocado purée and caviar
by Luke Tipping
Poached salmon with potato, leek and watercress dauphinoise
by Food Urchin
Turbot with cucumber beurre blanc
by Dominic Chapman
Salmon fish pies
by Andrew MacKenzie
Turnip and clam orecchiette
by Anna Tobias
Sous vide lamb leg steaks with sheep curd, aubergine caviar, artichoke and roasted tomatoes
by Shaun Rankin
Ravigote sauce
by Henry Harris
Linguine with prawns, lemon and parsley
by Francesco Mazzei
Pork tongue a la ravigote
by Pascal Aussignac
Steamed haddock with saffron mash and gremolada
by Jeremy Lee
Mosaic of quail and foie gras with trompettes, pistachio, quince and carrot
by Galvin brothers
Roasted carrots and chickpeas with semi-dried tomatoes, pickled red onion, parsley and sumac dressing
by The Kitchen with Great British Chefs
Breaded hake, asparagus and wild garlic sauce
by Pete Biggs
Poached cod loin with mussels, peas and parsley
by Martin Wishart
Girolles with herbs, fried breadcrumbs and eggs
by Dan Wilson
Calf brains on toast
by Merlin Labron-Johnson
Braised whole beef shin with gremolata
by Pascal Aussignac
Butter-steamed lemon sole, English garden pesto, asparagus and pea salad
by Paul Foster
Blackened sirloin steak with salted caramel onions and parsley salad
by Paul Welburn
Turnip and anchovy gratin
by Anna Tobias
Jerusalem artichoke orzotto with parsley and peanut pesto
by David Everitt-Matthias
Dorset crab salad, apple, cucumber, lemon verbena, herb mayonnaise
by Shay Cooper
Ox tongue with caper sauce
by Pascal Aussignac
Chicken, ham and leek pie
by Pete Gray
Crispy plaice, pickled cucumber and brown shrimp crispbread
by Valentine Warner
Spaghetti with clams, gremolata and chilli
by Paul Welburn
Roast poussin with bulgur wheat and preserved lemon stuffing
by Helen Graves
Grilled fillets of sea bass with herb risotto, roasted cherry tomatoes and pesto
by Martin Wishart
Beetroot, shallot and thyme salad with raspberry dressing and toasted walnuts
by Joey O'Hare
Sous vide portobello mushrooms, caramelised celeriac, remoulade and thyme
by Chantelle Nicholson
Sous vide leg of lamb with honey, thyme and sherry
by Food Urchin
Roast duck with puy lentils and roasted onions
by Richard Bainbridge
Grilled and barbecued autumn fruit with honey sabayon and thyme
by Ben Tish
Chestnut gnocchi with mushroom veloute and wild mushrooms
by The Kitchen with Great British Chefs
Slow-braised shoulder of lamb with onions, thyme and balsamic
by Tom Aikens
Gluten-free onion and thyme focaccia
by Victoria Glass
Chicken liver parfait and cherry jammy dodger
by James Cochran
Pumpkin seed and thyme oatcakes
by Marcus Wareing
Rotisserie chicken with apricot, pine nut and freekeh stuffing
by The Kitchen with Great British Chefs
Victoria and Kia plum tart with olive oil and greengage sorbet
by Phil Fanning
Marinated rabbit with huacatay and maní
by Robert Ortiz
Conejo al palo – Peruvian roast rabbit on a stick
by Martin Morales
Chicken pachamanca with yellow cuzco corn and Pisco-infused prunes
by Robert Ortiz
Marjoram ciabatta
by Victoria Glass
Egg tofu katsu sando
by Tātā Eatery
Caril de camarão com quiabos – Macanese curried prawns and okra
by Nuno Mendes
Chilaquiles rojos con huevos
by Nud Dudhia (Breddos Tacos)
Steamed sea bream with spiced coconut sauce and jasmine rice
by Martin Wishart
Sea bass in coconut cream
by Rosana McPhee
Steamed salmon with cauliflower and saffron couscous
by Michael Caines
Steamed cod with curried mussels and carrots
by Steve Groves
Tilapia and mint chutney rolls in a gram flour batter
by Alfred Prasad
Albóndigas Mexicanas – smoky Mexican meatballs
by The Kitchen with Great British Chefs
Chicken and pickled turmeric crispbreads
by Rosana McPhee
Mumbai sandwich
by Helen Graves
Duck breast with red curry-infused jasmine rice
by Food Urchin
Roast pork belly with pineapple and satay sauce
by Colin McGurran
Iberian pork rice bowl
by Tātā Eatery
Ghati masala prawns
by Rohit Ghai
Espetinhos de frango - chilli and lime chicken skewers
by Marcello Tully
Red mullet with arroz verde
by Angel Zapata Martin
Grilled tuna steak, Asian-style red cabbage coleslaw
by Adam Gray
Cured Fjord Trout with coriander, celery, lime and apple salad
by Daniel Galmiche
Garlic, coriander and white pepper roast chicken rice
by Shu Han Lee
Beef noodle soup
by Geoffrey Smeddle
Rarah keema pao
by Rohit Ghai
Monkfish, citrus, urfa chilli dressing and coriander
by Selin Kiazim
Teriyaki tofu with pickled cucumber and sesame
by The Kitchen with Great British Chefs
Tomatillo salsa
by Nud Dudhia (Breddos Tacos)
Barbecued broccoli with satay sauce, charred lime, smoked peanut, coriander
by The Kitchen with Great British Chefs
Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug
by Anna Hansen
Risotto nero with sautéed squid and tomatoes
by Robert Thompson
Turbot with tartare sauce 'my way'
by Nathan Outlaw
Grey mullet with pearl barley pudding, black garlic and spring onion
by Steve Drake
Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa
by Anna Hansen
Duck, mushroom and foie gras
by Adam Handling
Chicken with black garlic, mushrooms and asparagus
by Steven Smith
Butternut squash and tamarind laksa with smoked tofu
by Anna Hansen
Jersey Royals with onions, milk skin and lovage
by Christoffer Hruskova
Crab and lovage soup with pickled kohlrabi
by Josh Eggleton
Soft lovage-crusted brill with new potatoes
by Frances Atkins
Dal makhani
by Alfred Prasad
Monkfish satay
by Nathan Outlaw
Lemongrass-smoked cod, mussels, sea vegetables, cucumber ketchup
by Paul Welburn
Asian-style aromatic vegetable broth with soft noodles, pak choi and shiitake mushrooms
by Michael Caines
Octopus mbongo
by Jeremy Chan
Thai chicken, carrot and cashew salad
by Chantelle Nicholson
Thai-style haddock en papillote
by Shaun Rankin
King prawn Nyonya curry laksa
by Mandy Yin
Poached Fjord Trout in asparagus, garlic and ginger broth
by Daniel Galmiche
Wild rabbit, langoustine and Jerusalem artichoke crumble with wild garlic crust
by James Mackenzie
Slow-cooked beef shin with quinoa, wild garlic and Parmesan
by Alyn Williams
Wild halibut with morels, wild garlic and Jersey Royals
by Matthew Tomkinson
Cinderford lamb, Brock Hall farm goat’s curd, wild garlic roots and shoots
by David Everitt-Matthias
New potato and pea presse with herb dressing
by Frances Atkins
Snow crab, daikon radish, wild garlic and grapefruit jelly
by Restaurant Le H4C
Chicken with wild garlic and asparagus
by Colin McGurran
Cod with wild garlic miso and barbecued asparagus
by Robin Gill
Wild garlic, courgette and pine nuts with whole wheat fusilli
by Rosana McPhee
Lamb rump with wild garlic, anchovy and pea purée
by Alan Murchison
Ryeland lamb with young leeks, elephant garlic, St George mushrooms and orache
by Chris Harrod
Rump and rib of lamb with wild garlic risotto and fava beans
by Shaun Rankin
Quick pickled strawberries with mint and pink pepper
by Pollyanna Coupland
Garden potato salad with yoghurt dressing
by Rosana McPhee
Winter steak salad with spiced pickle dressing
by Helen Graves
Salted watermelon salad with mint, almond, cucumber and chilli
by The Kitchen with Great British Chefs
Chorizo with minted peas
by Angel Zapata Martin
Gluten-free golden beetroot gnocchi with pea, bacon and tomato
by Victoria Glass
Lamb and nasturtium koftas with chippy sauce
by Graham Campbell
Pork souvlaki
by Helen Graves
Piccolo cherry tomato, watermelon and mint salad
by Food Urchin
Mini minted pea tartlets
by Howard Middleton
Slow-cooked lamb shoulder with black mint sauce, chilli crème fraîche and tacos
by Michael Bremner
Marinated strawberries
by Graham Campbell
Bigilla – Maltese broad bean dip
by Karen Burns-Booth
Gooseberry gin julep
by Victoria Glass
Vegan labneh, radish top sauce, courgette and broad bean salad
by Joey O'Hare
Fish finger roll with pea and mint mayonnaise
by Nathan Outlaw
Hogget mezze with falafel, walnuts and mint oil
by Phil Fanning
Ice cream sandwich
by William Curley
Poached strawberries with mint and champagne
by Tom Aikens
Strawberries and cream, garden mint
by Lisa Goodwin-Allen
Cheesy potato ramekins
by Rosana McPhee
Cajun buttered corn on the cob
by The Kitchen with Great British Chefs
Gluten-free Easter lamb pie
by Victoria Glass
Langoustine tails in feiulle de bric with basil
by William Drabble
Strawberry margarita ice lollies
by Sally Abé
Tomato and basil press with aubergine relish and mascarpone
by Frances Atkins
Panelle with grilled Romano peppers, avocado and egg
by Genevieve Taylor
Crispy stuffed courgette flower with tomato fondue and basil sauce
by Cornelius Gallagher
Chocolate cobnut and physalis tart with basil ice cream
by Peter Coucquyt
Lamb dhansak
by Alfred Prasad
Oven roasted rack of lamb, matchstick potatoes with fenugreek leaves, wild mushroom pulao
by Alfred Prasad
Beetroot poriyal
by Atul Kochhar
Keralan chicken curry
by Peter Joseph
South East Asian fish molee with curry leaves and coconut milk
by Sumayya Usmani
Malabar prawn curry
by Peter Joseph
Spiced blackberry chutney
by Peter Joseph
Organic pea pancake, asparagus and poached eggs with a herb sabayon
by Tom Aikens
Bánh xèo – crispy Vietnamese pancakes
by Thuy Pham, The Little Viet Kitchen
Smoked baby beetroot, mascarpone and tarragon salad
by Marcus Wareing
Whole Dover sole with a tarragon and lemon stuffing and potato dumplings
by Nathan Outlaw
Roast salsify with Parma ham and brown butter hollandaise
by The Kitchen with Great British Chefs
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
by Nathan Outlaw
Skrei with chicken skin crumb and onion purée
by Simon Hulstone
Strawberry tart
by Pascal Aussignac
Poached salmon with watercress
by Tom Aikens
Cold-smoked cheese
by Karen Burns-Booth
Lamb rump and faggot, three-cornered leek, beach vegetables and gutweed potatoes
by Alyn Williams
Apple and elderflower fool, sorrel granita and crumble biscuit
by Nigel Haworth
Smoked trout, fresh asparagus and sorrel crispbread
by Valentine Warner
Barbecued pork shoulder steaks with smoked apple sauce and rosemary flatbreads
by The Kitchen with Great British Chefs
Squid cornets with rosemary mayonnaise
by Adam Stokes
Beignet of veal sweetbreads with rosemary and onion cream
by Alan Murchison
Our ultimate nut roast
by The Kitchen with Great British Chefs
Rosemary brioche
by Lee Westcott
Dark chocolate and wild mushroom mille-feuille
by Paul A Young
Langoustine with smoked enokis and lardo
by Nuno Mendes
Vegan rosemary and lemon shortbread
by Monica Shaw
Organic steak sandwich with green goddess mayo
by Helen Graves
Crushed new potatoes
by Marcello Tully
Herby wholegrain mustard
by The Kitchen with Great British Chefs
Cheese and chive scones with tomato relish and herby cream cheese
by Karen Burns-Booth
Smoked mackerel pâté with dill and cucumber quick pickle
by Pollyanna Coupland
Shiitake chive dumplings
by Jeremy Pang
Chorizo and spaghetti squash hash
by The Kitchen with Great British Chefs
Brown-butter pumpkin with goat's cheese and sage
by James Ramsden
Sage and onion Christmas shortbread with cheddar and cranberry baubles
by Alyn Williams
Roast potatoes
by Josh Eggleton
Seppie al nero e bergamotto (Cuttlefish and bergamot)
by Francesco Mazzei
Ravioli with butternut squash, marjoram, sage and butter
by Theo Randall
Pumpkin tortellini with chestnuts and a sage beurre noisette
by Stephen Crane
Blue cheese crusted pork escalopes with pineapple sage, roasted beetroot and apple
by Elly McCausland
Roast poussin with chicken fat mayonnaise
by Pollyanna Coupland
Salt-baked celeriac with whey and brown butter sauce, celeriac crumbs and dill oil
by Restaurant Ö
Smoked salmon blinis with caviar
by Steven Doherty
Fasolakia – Greek green beans
by The Kitchen with Great British Chefs
Cured monkfish, ginger and spring onion dressing, yoghurt
by Tom Brown
Grilled sea bass with fennel and dill
by Dominic Chapman
Reuben crispbread canapés
by Paul Welburn
Salmon burger with beetroot chutney, dill pickles and salad with sour cream dressing
by William Drabble
Sous vide gravlax with dill and cucumber
by Agnar Sverrisson
Taramasalata with sweet pickled cucumber and dill
by Shaun Rankin
Leg of lamb with braised celeriac, fennel and bitter leaves
by Jeremy Lee
Fennel crackers, crab, dill, and citrus mayonnaise
by Nathan Outlaw
Quick-pickled potato salad with capers, olives and artichokes
by Pollyanna Coupland
Pesto potatoes
by Shaun Hill
Şeftali – Cypriot kebab
by Selin Kiazim
Chargrilled lamb leg steak with warm potato and red pepper salad
by Russell Brown
Goat lahmacun
by Food Urchin
Scallops with Ibérico ham and parsley foam
by James Sommerin
Grilled kippers, brown butter and parsley
by Will Holland
Salmon with sauce vierge
by Steven Doherty
Grey mullet with nettle, sea kale, parsley and cream
by Christoffer Hruskova
Pork belly with cannellini beans and salsa verde
by The Kitchen with Great British Chefs
Salt duck and pickled prunes
by Jeremy Lee
Roast lamb with parsley and pine nut stuffing
by Bryan Webb
Beef fillet, foie gras, parsley purée and Madeira sauce
by Chris Horridge
Runner bean and ricotta pie
by Anna Tobias
Chicken and pearl barley risotto
by Richard Bainbridge
Cassolette of snails and anchovies
by Pascal Aussignac
Halibut marinated in lemon vinegar with asparagus and chervil salad
by William Drabble
Hamachi nigiri
by Hideki Hiwatashi
Deep-fried lemon sole with cucumber salad and lime mayonnaise
by Nathan Outlaw
Beer pickled onions
by Paul Foster
Piccolo tomato tarte Tatin
by Louise Robinson
Salted caramel and lemon thyme éclairs
by Nancy Anne Harbord
Honey-baked feta with lavender, thyme and rye crisps
by Marcus Wareing
Poached and roasted chicken with almond and thyme crust and chargrilled cauliflower
by Marcus Wareing
Lemon and thyme madeleines with lemon glaze
by Rachel Phipps
French onion soup
by Louise Robinson
Blueberry tea and yoghurt panna cotta with thyme-macerated fruit
by Richard Bainbridge
Mango salad
by Alfred Prasad
Smoked tomato and coriander soup
by Richard Davies
Picadillo
by The Kitchen with Great British Chefs
Thai green sea bass with galangal, lemon grass and coconut
by Thomasina Miers
Slow-cooked chicken and pomegranate pies
by Rukmini Iyer
Lobster with chickpea and coriander sauce
by Shaun Hill
Sous vide lamb ribs with spicy green miso dipping sauce
by Food Urchin
Herb-crusted baked salmon with fennel and pineapple kachumber
by Alfred Prasad
Fjord Trout, mussels, ginger and lemongrass broth
by Daniel Galmiche
Poached cod with an Asian broth
by Andy McLeish
Cod, Spanish Persimon® and avocado ceviche
by The Kitchen with Great British Chefs
Beef tartare tostadas, cured egg yolk, habanero
by Nud Dudhia (Breddos Tacos)
Grilled scallops with oyster sauce and sesame
by Helen Graves
Lemongrass tofu bánh mì
by Helen Graves
Coronation cauliflower with roasted apricots and pickled turmeric
by The Kitchen with Great British Chefs
Cheesy carrot bake
by Marcus Wareing
King crab cakes
by Andy Waters
Beetroot and beet tops pearl barley pilaf
by Victoria Glass
Barbecued sea bass escabeche
by Marcello Tully
Matcha-poached salmon noodle bowls with edamame, sesame and avocado
by Elly McCausland
Pistachio falafel
by Kate Doran
Cold cucumber and shirataki noodle salad with hot Sichuan sesame dressing
by Shu Han Lee
Salmon marinated in fennel and coriander
by Daniel Galmiche
Molho à campanha – Brazilian tomato salsa
by Marcello Tully
Vegan massaman curry
by David and Charlotte Bailey
Salmon, curried cauliflower, almonds, coriander
by Nigel Mendham
Teriyaki-cured salmon, winter slaw and horseradish crispbreads
by Paul Welburn
Tenderstem broccoli with black garlic, poppy seeds and olive dressing
by Anna Hansen
Warm Jersey Royals salad, spring onions and aioli
by Dominic Chapman
Asparagus with crispy duck egg, chorizo and lovage
by James Mackenzie
Olive oil and lemon verbena sorbet
by William Drabble
Pan-fried halibut, compressed cucumber, crab and lemongrass consommé
by Kevin Mangeolles
Crab salad, peanut and lemongrass, coriander emulsion
by Dave Watts
Barbecued black bream with fennel and lemongrass
by Adam Byatt
Vegan nasi goreng
by David and Charlotte Bailey
Salted pork neck, dried berries, wild mushrooms and wild garlic
by Christoffer Hruskova
Mushroom and ricotta cannelloni with Parmesan, brown butter and nutmeg
by Robert Thompson
Sausage, fennel and bean supper
by Food Urchin
Cotswold lamb 'mixed grill' with wild garlic and rosemary lamb gravy
by Matt Weedon
Easy courgette fritters
by Sally Abé
Herdwick lamb shoulder, sweetbreads, loin and ragù with goat's curd and lemon
by Sat Bains
Turkish lamb flatbreads recipe
by Marcus Wareing
Grilled asparagus, soft cheese and mint frittata
by Bruno Loubet
Papdi chaat
by Alfred Prasad
Steamed chocolate sponge, baked white chocolate, white chocolate aero and sugar snap salad
by Michael Wignall
Herb-crusted lamb rump
by Pierre Koffmann
Strawberry ice cream, basil purée, fromage frais mousse with green almonds
by Adam Simmonds
Pappardelle with slow cooked tomatoes, Parmesan and basil
by Robert Thompson
Roast chicken BLT crispbreads
by Pollyanna Coupland
Mango and pineapple soup
by Agnar Sverrisson
Flatbread with dips
by Adam Gray
Spring tomato gazpacho
by Paul Welburn
Eggs in purgatory (Uova al purgatorio)
by Francesco Mazzei
Confit Piccolo cherry tomatoes with butter beans, chorizo and saffron aioli
by Emily Watkins
Gratinated pine nut-basil chicken with saffron mayo
by Vineet Bhatia
Pasta with aubergines and tomatoes
by Francesco Mazzei
Moong daal
by Sumayya Usmani
South Indian crab cake and crab chutney
by Vineet Bhatia
Herb roasted chicken with buttered peas, lettuce and bay leaf
by Paul Heathcote
Beef tartare with sour onions and oyster emulsion
by Robin Gill
Crispy pig's ears with nasturtium and caper tartare sauce
by Simon Hulstone
Walled garden salad
by Russell Bateman
Béarnaise sauce
by Shaun Rankin
Native lobster risotto with tarragon and chives
by William Drabble
Carrots with tarragon and garlic
by Paul Heathcote
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
by Mark Dodson
Roast partridge with seasonal vegetables and tarragon jus
by Mark Dodson
Roast peaches with lemon thyme, vanilla ice cream and toasted almonds
by Robert Thompson
Beef sirloin with white asparagus, Solomon’s seal, craft ale
by Alyn Williams
Maple brined and braised beef brisket with oyster emulsion
by Alyn Williams
Cheshire cheese and English garden herb quiches
by Helen Graves
Scallop ceviche with pickled golden beetroot and apple and sorrel gel
by Simon Hulstone
Yoghurt, pine and herbs granita
by Christoffer Hruskova
Focaccia
by Paul Ainsworth
Cockles cooked in white wine with shallots, pancetta and basil
by Shaun Rankin
Roasted figs with spiced bread
by Martin Wishart
Buttermilk panna cotta, lychee, raspberry and rose
by Tony Fleming
Rosemary, lemon, apple and cranberry mocktail
by Simon Rogan
Grilled sardines on toasted focaccia bread
by Shaun Rankin
Festive apple jellies
by Elly McCausland
Pan-roasted loin of venison with redcurrant sauce
by Graeme Taylor
Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce
by Mark Jordan
Scrambled eggs and mushrooms on toast
by Shaun Rankin
Morston smoked kipper pâté
by Galton Blackiston
Crab, cheddar and chive omelette
by Nathan Outlaw
Loaded potato skins
by Lisa Goodwin-Allen
Whole roasted chicken with herby potato salad
by Graham Campbell
Scallops with pale ale-braised beef, butternut squash and sage brown butter
by Tony Fleming
Roast pumpkin, blue cheese and sage baked macaroni
by Elly McCausland
Pithivier of chicken, squash and sage
by Sally Abé
Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus
by Michael Wignall
Calf's liver with sage salsa verde, caper, raisins, potatoes and crispy ham
by James Durrant
Turkey, chestnut and sage burgers
by Marcus Wareing
Roast chicken with vegetables, sage and cider
by Martin Wishart
Cured mackerel with cucumber, dill and buttermilk
by Phil Fanning
Yuzu-marinated scallops with kumquats and prosciutto
by Cornelius Gallagher
Roasted salmon, dill and mustard, green pea relish
by Vivek Singh
Gin-cured salmon with cucumber and wasabi emulsion
by Dave Watts
Ajwaini Macchi (Monkfish kebabs)
by Peter Joseph
Cured Salmon Recipe With Fennel, Beetroot and Dill
by Marcello Tully
Sweet and sour pickled cucumber
by William Drabble
Gravadlax of salmon with lime sorbet
by Galton Blackiston
Cod with chorizo and white beans
by Adam Bennett
Grilled sardines with garlic roasted Jersey Royals and salsa verde
by Shaun Hill
Pork belly and chorizo cassoulet terrine with chorizo mayonnaise and pickles
by Robert Thompson
Tomato farcies (Toulouse sausage stuffed tomato)
by Henry Harris
Crumbed plaice with green mash
by Galton Blackiston
Chargrilled leg of lamb with salsa verde and roasted beetroot
by Robert Thompson
Roast quail with herb butter
by Martin Wishart
Scotch eggs with bois boudran dipping sauce
by Galton Blackiston
Crab gnocchi
by Stephen Crane
Asparagus and chervil quiche
by Tom Aikens
Roasted loin of New Forest venison with snails, roasted chervil root and a field mushroom purée
by Robert Thompson
Yuzu jelly
by Nuno Mendes
Aburi nigiri goshumori – seared nigiri sushi
by Hideki Hiwatashi
Steamed fillet of sea bream with a nage of Cornish oyster, tomatoes and cucumber and herb gnocchi
by Robert Thompson
Baked pollock with a cheddar and herb crust
by Nathan Outlaw
Salted cod with crushed potatoes, chorizo, tomato and thyme vinaigrette
by Mark Dodson
Gluten-free shallot tarte Tatin
by The Kitchen with Great British Chefs
Gluten-free lemon drizzle cake
by The Kitchen with Great British Chefs
Comice pear infused gin and lemon thyme tonic
by Paul Welburn
Hand-chopped rump steak burger with peppered bone marrow
by Richard Corrigan
Breasts of quail with pea purée, pancetta and marjoram jus
by Mark Dodson
Sweet chilli chicken with garlic, lemon and coriander
by Shaun Rankin
Charred mackerel with tomato ceviche
by Robert Thompson
Pastel de queijo
by Marcello Tully
Barbecued jerk lobster with coconut rice
by Nathan Outlaw
Lobster and mussel moqueca
by Marcello Tully
Soy coleslaw
by Shaun Hill
Chettinad mushroom
by Alfred Prasad
Chilli prawns with red onion and turmeric khichdi
by Vineet Bhatia
Easy fish curry
by Mark Hix
Moqueca de peixe e camarão
by Marcello Tully
Yuzu and sea bass ceviche
by Rachel Walker
Fillet of sea bass with coriander and vanilla sauce
by Marcello Tully
Mussel broth
by Paul Ainsworth
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
by Adam Gray
Bún bò Huế
by Leyla Kazim
Quorn rendang curry
by Deena Kakaya
Pineapple tarte Tatin with coconut and lemongrass ice cream
by Shaun Rankin
Salmon in spicy coconut cream
by Andy Waters
Wild sea bass with pea and mint soup
by Galton Blackiston
Cucumber raita
by Alfred Prasad
Warm savarin of English raspberries with mint syrup
by Matthew Tomkinson
Barbecued pineapple and mint refresher
by Nancy Anne Harbord
Yeasted cauliflower, raisins, capers and mint
by Lee Westcott
Mojito sorbet
by Victoria Glass
Barbecued pineapple mojito royale
by Nancy Anne Harbord
Ale-braised mutton and kidney faggots with peas, lettuce and mint
by James Mackenzie
Lamb kleftiko
by Food Urchin
Sous vide three beets with pickled shallots and horseradish
by Lisa Goodwin-Allen
Macerated strawberries, yoghurt parfait, pistachio, basil
by Paul Foster
Potato gnocchi with fresh tomato sauce
by Russell Brown
Sun-dried tomato and avocado spaghetti
by Rachel Phipps
Courgette, cheddar and basil quick breads
by Nancy Anne Harbord
Scallop carpaccio with basil, coriander, mint and lime
by Geoffrey Smeddle
Strawberry and champagne sorbet with basil cream and vanilla shortbread
by Pete Biggs
Plum tomato tart with Parmesan biscuit, avocado and chorizo
by Paul Foster
Strawberry, douglas fir and basil
by Paul Welburn
Sous vide crab roulade, avocado mousse, cucumber sauce and basil mayonnaise
by Martin Wishart
Aloo Tikki
by Alfred Prasad
Coconut rice
by Nisha Thomas
Split pea and barley soup
by Shaun Rankin
Roast pheasant with orange and onion marmalade and juices
by Shaun Rankin
Roast loin of venison, wild mushroom pie and parsnip purée
by Adam Gray
Coronation chicken salad
by Tom Aikens
Shallot tarte Tatins with chicken liver
by Bruno Loubet
Cock a leekie 'my way'
by Graham Campbell
Roasted and grilled pork ribs with quince glaze
by Ben Tish
Terrine of confit chicken and foie gras with celeriac remoulade
by William Drabble
Roast turbot with cauliflower carpaccio, sauté of sprout leafs, cockles, bay leaves and bread sauce
by Shaun Rankin
Cured sea trout with garden pea, nasturtium and langoustine dashi
by Phil Fanning
Salad Shirazi
by Greg Malouf
Bouillabaisse
by Tom Aikens
Feuillete of poached quails’ eggs with hollandaise sauce
by Geoffrey Smeddle
Potage of vegetables with poached duck egg and fresh herbs
by Chris Horridge
Veal tartare with dark malt crumble, wild herbs and quail eggs
by Christoffer Hruskova
Lamb shanks with tomato and rosemary
by Martin Wishart
Goat's cheese crotin with marinated chargrilled vegetables
by Stephen Crane
Bacon, apple and rosemary mini pies
by Rosana McPhee
Best-end of lamb, ‘Provençale herbs’
by Paul Heathcote
Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce
by Matthew Tomkinson
Pork and chive dumplings
by Nisha Thomas
Crab risotto with crème fraîche and chives
by Simon Hulstone
Pan-fried John Dory with Norfolk mussels, celeriac, apples and chives
by William Drabble
Tempura of stuffed courgette flowers
by Frances Atkins
Salmon and crème fraîche shots topped with watercress purée and pickled cucumber
by Food Urchin
Crunchy fennel salad
by Martin Wishart
Basil and parsley pesto
by Adam Gray
Lemon sole grenobloise
by Geoffrey Smeddle
Fillet of hake with mussels and parsley cream sauce
by Marcello Tully
Warm goat’s cheese salad and tapenade
by Galton Blackiston
Hanger steak, clams, smoked garlic, sea vegetables
by Paul Foster
Cured salmon with dashi braised salmon skin and deep fried aubergine puree
by Nuno Mendes
Ceviche of scallop and tuna, Seville orange and fennel
by Gary Jones
Basmati pilaf with turkey, pistachio, cranberries, parsley and thyme
by Andrew MacKenzie
Barbecued jerk turkey steaks
by Adam Gray
Venison carpaccio
by Paul Ainsworth
Leek crumble
by Marcus Wareing
Pissaladière
by Pascal Aussignac
Roast sirloin of beef with mushrooms, brandy and roasted potatoes
by Marcus Wareing
Black treacle-cured salmon
by Mark Dodson
Mackerel confit, cucumber tartare and lemon sherbet dressing
by Luke Holder
Veal sweetbreads, parsnip air and curry oil
by Chris Horridge
Goat's cheese, roasted beetroot and a black olive tuile
by Alan Murchison
Sous vide poached pear with lemongrass, herbs and dark bitter chocolate
by Daniel Galmiche
Thai fish cakes with sweet chilli dip
by Marcello Tully
Steamed halibut and rye crispies
by Phil Fanning
Black pudding, scampi and white bean crumble with wild garlic crust
by James Mackenzie
Strawberry shortcake
by The Kitchen with Great British Chefs
Raspberry soufflé with buttermilk ice cream and raspberry and mint coulis
by George Blogg
Minted pea and watercress soup
by Monica Shaw
Chilled rice pudding and strawberries
by Luke Holder
Barley, pea and mint salad with fresh organic goat's cheese
by Emily Watkins
Sweet Greek salad with spiced feta
by Deena Kakaya
Skrei en papillote with olives, spinach and herbs
by Louise Robinson
Macaroni cheese with basil and garlic
by Tom Aikens
Agnolotti pappa al pomodoro with basil
by Luke Holder
Grilled sea bass, crisp okra fingers, coconut rice and dhal sauce
by Vineet Bhatia
Onion bhaji
by Alfred Prasad
Quick vegetable curry
by Paul Heathcote
Achari pheasant, spiced aubergine caviar and poppy seed aloo tikki
by Vineet Bhatia
Barbecued Meantime Pilsner-marinated free-range pork belly with English asparagus salad
by Adam Gray
Lobster, triple-cooked chips and Béarnaise sauce
by Shaun Rankin
Roast pigeon with braised butter beans
by Bryan Webb
Roast pork belly with anise carrot purée and balsamic glazed carrots
by Tom Aikens
Rice pudding with ginger snap dunkers
by Josh Eggleton
Adam’s mulled wine
by Adam Gray
Egg curry with basmati rice
by Adam Bennett
Bread sauce
by Dominic Chapman
Duck Pot-au-feu
by Pascal Aussignac
Confit pollock with cauliflower, cockles and Parmesan
by Nigel Mendham
Hamachi with red dulse, olive oil and soy
by Phil Fanning
Sous vide lamb shanks with Sicilian lemon and mint
by Rosana McPhee
Beef fillet, watercress and nasturtium purée, bone marrow and red wine jus
by Adam Simmonds

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