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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

554 recipes
Wild garlic mayonnaise
by Pete Biggs
Olive and rosemary bread
by Marcello Tully
Dom's sauce set
by Dominic Chapman
Gin and tonic-cured salmon
by Paul Welburn
Sorrel fettuccine with brown shrimp sauce
by Helen Graves
Sheep’s milk mousse, pandan curd and caramelised puffed rice
by Graham Hornigold
Wild garlic, new potato and black onion seed soup with marinated feta
by Anna Hansen
Rosemary mayonnaise
by Adam Stokes
Rosemary and sea salt bread with truffle rarebit and Parma ham
by Dominic Chapman
Spinach soup with wild garlic toasts
by Adam Gray
Cream of pumpkin and sage soup
by Paul Heathcote
Rose and almond tansy pudding with butternut squash ice cream
by Simon Hulstone
Soy-marinated cod with fennel, dill and apple
by Adam Stokes
Chimichurri sauce
by Rosana McPhee
Nasturtium and caper tartare sauce
by Simon Hulstone
Herb bunch, sweet citrus, rum
by Simon Rogan
Thyme and sea salt oatcakes
by Louise Robinson
Coconut and pandan sorbet
by Anna Hansen
Chocolate with coriander and poached pear
by Steve Drake
Plaice and mint chutney rolls
by Alfred Prasad
Mugwort panna cotta, blowtorched berries, whipped cream, roast peach ice cream and honeycomb
by Ollie Moore
Bream with galangal broth
by Alan Murchison
Ham hock, pea and mint salad
by Colin McGurran
Lemon thyme and garden mint ice cream
by Galton Blackiston
Mint sauce
by Dominic Chapman
Classic mojito
by Adam Gray
Mint bon-bons
by Marcus Wareing
Fresh mint in white chocolate
by Alfred Prasad
Basil polenta
by Tom Aikens
Best end of new season lamb with a pine nut and wild garlic crust and tarragon gnocchi
by Simon Hulstone
Wild garlic pesto
by Food Urchin
Vegetable and chestnut stew with sage crust and crispy kale
by James Mackenzie
Scallops with leeks and dill
by Matt Worswick
Baked hake with summer vegetables and dill oil
by Adam Simmonds
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
Pea and wild garlic ketchup
by Pollyanna Coupland
Pembrokeshire Early potatoes with nasturtium pesto and quail's eggs
by Urvashi Roe
Sea bass with tarka dhal, coriander salad and buttered kale
by Dominic Chapman
Absinthe and peppermint truffles
by Paul A Young
Feta and dandelion tart
by Urvashi Roe
Bay panna cotta with rhubarb parfait
by Dean Parker
Couscous with mint
by Bryan Webb
Roast leg of lamb with rosemary and anchovy
by Andrew MacKenzie
Poached peaches with rosemary cream
by Martin Wishart
Parsnip, Parmesan and sage bread
by James Mackenzie
Spaghetti Piemontesi
by Paul Heathcote
Dill pickles
by Pollyanna Coupland
Feta and yoghurt dip with garlic and fresh herbs
by Ren Behan
Dill and vodka cured Fjord Trout with Bloody Mary sorbet and avocado
by Paul Welburn
Georgian-style grilled pork with cherry and dill sauce
by Helen Graves
Smoked salmon mousse with crème fraîche, lime and dill
by Galton Blackiston
Monkfish scampi in beer batter with wild garlic mayonnaise
by Pete Biggs
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, pangrattato
by Paul Ainsworth
'Garlic prawn'
by Gareth Ward
Grilled pollock with wild garlic crust and tomato fondue
by Robert Thompson
Turbot on the bone with parsley, lemon and garlic dressing
by Tom Brown
Lamb al asador
by Rosana McPhee
Tartare sauce
by Galton Blackiston
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
Chicken pho noodle soup
by Thuy Pham, The Little Viet Kitchen
Stuffed chicken wing, chestnut cream, chervil root and Périgord truffle
by Gary Foulkes
Lamb and nasturtium koftas with chippy sauce
by Graham Campbell
Frozen maple with shiso and green apple
by Nuno Mendes
Suffolk beer puffs
by Paul Foster
Chicken skin canapés (lemon and thyme roast chicken)
by Pollyanna Coupland
Thyme crackers
by Nathan Outlaw
Thyme of the year
by Lee Westcott
Mushroom salad with bitter herbs
by Kiln, Soho
Crayfish and beansprout summer rolls
by Victoria Glass
Sheep’s yoghurt mousse and pandan sponge with caramelised puffed rice
by Graham Hornigold
Tuna with coconut, chilli, mango, apple and lime
by Peter Gordon
Thai green curried pineapple
by Phil Fanning
Beef onglet taco with spring onion crema, morita salsa and coriander
by Nud Dudhia, Breddos Tacos
Sai oua – Northern Thai sausage
by Kiln, Soho
Green Tabasco and coriander butter roasted poussin
by Louise Robinson
Quick chilli-pickled red cabbage summer rolls
by Pollyanna Coupland
Pan-roasted salmon steaks with lime and coriander mayonnaise and warm crushed potatoes
by Daniel Galmiche
Curried fish cakes with spinach and poached egg
by Food Urchin
Tempura tofu steak burgers with coriander pesto
by Nancy Anne Harbord
Hake with coriander pesto and chargrilled tomatoes
by Monica Shaw
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
Plaice with celeriac, apple and lemongrass purée and cobnut foam
by Peter Coucquyt
Moo ping
by Helen Graves
Brick pastry parcels stuffed with tofu, lemongrass and fennel
by Anna Hansen
Rib-eye of beef with soy and spice
by Paul Heathcote
Morning glory stir-fry – rau muống xào tỏi
by Thuy Pham, The Little Viet Kitchen
Crab salad
by Theo Randall
Pork souvlaki
by Helen Graves
Pressed lamb shoulder, fermented mint, spring greens
by Michael Bremner
Melon soup with mint, lime and warm madeleines
by Graham Hornigold
Lamb rack with sheep's yoghurt, pickled courgette and mint salsa verde
by Greg Cook
Halloumi pasta with lemon and mint
by Leyla Kazim
White bean, feta and mint salad
by Dannii Martin
Harissa-marinated lamb with mint chutney, pistachios and yoghurt dressing
by Marcus Wareing
Orange jelly with cardamom and mint-infused pineapple, mango and melon
by Martin Wishart
Crushed garden peas
by Josh Eggleton
Spicy tomato soup with basil oil
by Michael Caines
Buttered basil linguine with tomato and chilli sauce and cheddar sauce
by Galton Blackiston
South Indian-style stir fry of leftover turkey with curried yoghurt
by Vivek Singh
Duck Madras
by Alfred Prasad
Keralan prawn curry
by Nisha Thomas
Edamame bean-stuffed Portobello mushroom
by Atul Kochhar
Slow-cooked duck egg with wild mushrooms, crispy shallots and tarragon dressing
by Russell Brown
Asparagus, egg and potato salad with tarragon vinaigrette
by Monica Shaw
Poached chicken breast with summer vegetables, wholegrain mustard mash and tarragon sauce
by Michael Caines
Pot-roasted partridge with grapes, gnocchi and mushrooms
by Paul Welburn
Ombre raspberry cake
by Sally Abé
Herb-stuffed pork loin with spring greens and Jersey Royals
by Graham Campbell
Sous vide brill with fish fumet and sea herbs
by Galton Blackiston
Ricotta with organic peas, broad beans and gremolata
by Tom Aikens
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
Cucumber, reduced milk and sorrel
by Nuno Mendes
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
Rosemary chicken tikka, chilli pipette and black olive khichdi
by Vineet Bhatia
Barbecued leg of spring lamb
by Emily Watkins
Grilled mushrooms with rosemary, garlic and soy butter
by Ben Tish
Frozen peach and rosemary margarita
by Ren Behan
Red gurnard soup with Croatian olive oil
by Tom Brown
Wild mushroom palmiers with green olive and truffle tapenade
by Pollyanna Coupland
Escabeche of yellowfin tuna with aubergine purée and herbs
by Galvin brothers
Grana Padano and pickled onion barley risotto
by Josh Eggleton
Broad bean and cream cheese dip
by Regula Ysewijn
Roasted onion dip
by Rosana McPhee
Aylesbury duck breast with hoisin
by Gareth Ward
Cheddar cheese and chive mayonnaise
by Nathan Outlaw
Herb mayonnaise
by Bruno Loubet
Roast poussin with bulgur wheat and preserved lemon stuffing
by Helen Graves
Rose veal saltimbocca
by Russell Brown
Roast chicken breast with sage and onion pudding
by Sean Hope
Pork, apple and wholegrain mustard roll
by Russell Brown
Fried stuffing balls
by Alyn Williams
Monkfish with sage, cranberry and pine nut stuffing
by Nathan Outlaw
Pork loin and black pudding Wellington with Grandpa’s cabbage
by Emily Watkins
Herbed seafood biryani
by Alfred Prasad
Poached salmon with potato, leek and watercress dauphinoise
by Food Urchin
Pickled radish, dill emulsion, puffed quinoa
by Paul Foster
Salmon rillettes with dill-scented potato pancakes, lemon and capers
by William Drabble
Salmon fish pies
by Andrew MacKenzie
Smoked salmon with chard and dill pancakes
by Shaun Hill
Sous vide saddle of rabbit with carrot, dill and camomile broth
by Galton Blackiston
Citrus-cured salmon with avocado purée and caviar
by Luke Tipping
Turbot with cucumber beurre blanc
by Dominic Chapman
Pickled mushrooms
by Chloë King
Herb-crusted cod with parsnip purée
by Galton Blackiston
Turbot with tartare sauce 'my way'
by Nathan Outlaw
Lamb rump with wild garlic, anchovy and pea purée
by Alan Murchison
Rump and rib of lamb with wild garlic risotto and fava beans
by Shaun Rankin
Cod with wild garlic miso and barbecued asparagus
by Robin Gill
Wild garlic, courgette and pine nuts with whole wheat fusilli
by Rosana McPhee
Wild rabbit, langoustine and Jerusalem artichoke crumble with wild garlic crust
by James Mackenzie
Snow crab, daikon radish, wild garlic and grapefruit jelly
by Restaurant Le H4C
Chicken with wild garlic and asparagus
by Colin McGurran
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
New potato and pea presse with herb dressing
by Frances Atkins
Cinderford lamb, Brock Hall farm goat’s curd, wild garlic roots and shoots
by David Everitt-Matthias
Breaded hake, asparagus and wild garlic sauce
by Pete Biggs
Ravigote sauce
by Henry Harris
Linguine with prawns, lemon and parsley
by Francesco Mazzei
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
Poached cod loin with mussels, peas and parsley
by Martin Wishart
Pork tongue a la ravigote
by Pascal Aussignac
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
Sous vide lamb leg steaks with sheep curd, aubergine caviar, artichoke and roasted tomatoes
by Shaun Rankin
Jerusalem artichoke orzotto with parsley and peanut pesto
by David Everitt-Matthias
Lamb dhansak
by Alfred Prasad
Oven roasted rack of lamb, matchstick potatoes with fenugreek leaves, wild mushroom pulao
by Alfred Prasad
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
Organic pea pancake, asparagus and poached eggs with a herb sabayon
by Tom Aikens
Gluten-free onion and thyme focaccia
by Victoria Glass
Pumpkin seed and thyme oatcakes
by Marcus Wareing
Grilled and barbecued autumn fruit with honey sabayon and thyme
by Ben Tish
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
Slow-braised shoulder of lamb with onions, thyme and balsamic
by Tom Aikens
Beetroot, shallot and thyme salad with raspberry dressing and toasted walnuts
by Joey O'Hare
Marjoram ciabatta
by Victoria Glass
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
Bánh xèo – crispy Vietnamese pancakes
by Thuy Pham, The Little Viet Kitchen
Espetinhos de frango - chilli and lime chicken skewers
by Marcello Tully
Sea bass in coconut cream
by Rosana McPhee
Duck breast with red curry-infused jasmine rice
by Food Urchin
Chicken and pickled turmeric crispbreads
by Rosana McPhee
Tomatillo salsa
by Nud Dudhia, Breddos Tacos
Cured Fjord Trout with coriander, celery, lime and apple salad
by Daniel Galmiche
Steamed salmon with cauliflower and saffron couscous
by Michael Caines
Mumbai sandwich
by Helen Graves
Vietnamese pho soup
by Geoffrey Smeddle
Garlic, coriander and white pepper roast chicken rice
by Shu Han Lee
Grilled tuna steak, Asian-style red cabbage coleslaw
by Adam Gray
Roast pork belly with pineapple and satay sauce
by Colin McGurran
Red mullet with arroz verde
by Angel Zapata Martin
Tilapia and mint chutney rolls in a gram flour batter
by Alfred Prasad
Albóndigas Mexicanas – smoky Mexican meatballs
by Pollyanna Coupland
Beef striploin with alexanders and braised kombu
by Paul Foster
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
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
Dorset crab salad, apple, cucumber, lemon verbena, herb mayonnaise
by Shay Cooper
Risotto nero with sautéed squid and tomatoes
by Robert Thompson
Summer vegetables with smoked cheese and herbs
by Christoffer Hruskova
Dal makhani
by Alfred Prasad
Lemongrass-smoked cod, mussels, sea vegetables, cucumber ketchup
by Paul Welburn
Thai chicken, carrot and cashew salad
by Chantelle Nicholson
Thai-style haddock en papillote
by Shaun Rankin
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
by Michael Caines
Cajun buttered corn on the cob
by Pollyanna Coupland
Marinated strawberries
by Graham Campbell
Mini minted pea tartlets
by Howard Middleton
Fish finger roll with pea and mint mayonnaise
by Nathan Outlaw
Hogget mezze with falafel, walnuts and mint oil
by Phil Fanning
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
Poached strawberries with mint and champagne
by Tom Aikens
Piccolo cherry tomato, watermelon and mint salad
by Food Urchin
Quick pickled strawberries with mint and pink pepper
by Pollyanna Coupland
Winter steak salad with spiced pickle dressing
by Helen Graves
Chorizo with minted peas
by Angel Zapata Martin
Ice cream sandwich
by William Curley
Gluten-free golden beetroot gnocchi with pea, bacon and tomato
by Victoria Glass
Strawberries and cream, garden mint
by Lisa Goodwin-Allen
Crispy stuffed courgette flower with tomato fondue and basil sauce
by Cornelius Gallagher
Tomato and basil press with aubergine relish and mascarpone
by Frances Atkins
Chocolate cobnut and physalis tart with basil ice cream
by Peter Coucquyt
Langoustine tails in feiulle de bric with basil
by William Drabble
Strawberry margarita ice lollies
by Sally Abé
Malabar prawn curry
by Peter Joseph
South East Asian fish molee with curry leaves and coconut milk
by Sumayya Usmani
Keralan chicken curry
by Peter Joseph
Beetroot poriyal
by Atul Kochhar
Spiced blackberry chutney
by Peter Joseph
Deep-fried poussin with tarragon mayonnaise and potato wedges
by Food Urchin
Lamb and rice tagine with dried cherries
by Helen Graves
Roast cod loin with fennel and buckwheat, served with tarragon and anchovy dressing
by Food Urchin
Lemon sole, oyster, smoked leeks and tarragon
by Tom Brown
Rabbit with spring vegetables, pea shoots and tarragon
by Phil Howard
Watercress sauce, marmite roasted new potatoes, tarragon and almond dressing
by Joey O'Hare
Organic chicken soup with tarragon garlic bread
by Helen Graves
Barbecued lamb breast with malt vinegar sauce
by Helen Graves
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
Spaghetti with clams, gremolata and chilli
by Paul Welburn
Grilled fillets of sea bass with herb risotto, roasted cherry tomatoes and pesto
by Martin Wishart
Lemon and herb marinated salmon skewers
by Marcello Tully
Smoked trout, fresh asparagus and sorrel crispbread
by Valentine Warner
Apple and elderflower fool, sorrel granita and crumble biscuit
by Nigel Haworth
Dark chocolate and wild mushroom mille-feuille
by Paul A Young
Vegan rosemary and lemon shortbread
by Monica Shaw
Squid cornets with rosemary mayonnaise
by Adam Stokes
Langoustine with smoked enokis and lardo
by Nuno Mendes
Rosemary brioche
by Lee Westcott
Beignet of veal sweetbreads with rosemary and onion cream
by Alan Murchison
Shiitake chive dumplings
by Jeremy Pang
Organic steak sandwich with green goddess mayo
by Helen Graves
Crushed new potatoes
by Marcello Tully
Herby wholegrain mustard
by Pollyanna Coupland
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
Seppie al nero e bergamotto (Cuttlefish and bergamot)
by Francesco Mazzei
Blue cheese crusted pork escalopes with pineapple sage, roasted beetroot and apple
by Elly McCausland
Pumpkin tortellini with chestnuts and a sage beurre noisette
by Stephen Crane
Ravioli with butternut squash, marjoram, sage and butter
by Theo Randall
Sage and onion Christmas shortbread with cheddar and cranberry baubles
by Alyn Williams
Brown-butter pumpkin with goat's cheese and sage
by James Ramsden
Roast potatoes
by Josh Eggleton
Taramasalata with sweet pickled cucumber and dill
by Shaun Rankin
Salt-baked celeriac with whey and brown butter sauce, celeriac crumbs and dill oil
by Restaurant Ö
Grilled sea bass with fennel and dill
by Dominic Chapman
Fennel crackers, crab, dill, and citrus mayonnaise
by Nathan Outlaw
Smoked salmon blinis with caviar
by Steven Doherty
Cured monkfish, ginger and spring onion dressing, yoghurt
by Tom Brown
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
Poached salmon with watercress
by Tom Aikens
Leg of lamb with braised celeriac, fennel and bitter leaves
by Jeremy Lee
Warm Jersey Royals salad, spring onions and aioli
by Dominic Chapman
Mushroom and ricotta cannelloni with Parmesan, brown butter and nutmeg
by Robert Thompson
Cotswold lamb 'mixed grill' with wild garlic and rosemary lamb gravy
by Matt Weedon
Salted pork neck, dried berries, wild mushrooms and wild garlic
by Christoffer Hruskova
Sausage, fennel and bean supper
by Food Urchin
Roast lamb with parsley and pine nut stuffing
by Bryan Webb
Beef fillet, foie gras, parsley purée and Madeira sauce
by Chris Horridge
Grey mullet with nettle, sea kale, parsley and cream
by Christoffer Hruskova
Salt duck and pickled prunes
by Jeremy Lee
Scallops with Ibérico ham and parsley foam
by James Sommerin
Cassolette of snails and anchovies
by Pascal Aussignac
Whiting with melting herb crust
by Galton Blackiston
Salmon with sauce vierge
by Steven Doherty
Chargrilled lamb leg steak with warm potato and red pepper salad
by Russell Brown
Goat lahmacun
by Food Urchin
Pesto potatoes
by Shaun Hill
Grilled kippers, brown butter and parsley
by Will Holland
Halibut marinated in lemon vinegar with asparagus and chervil salad
by William Drabble
Crispy pig's ears with nasturtium and caper tartare sauce
by Simon Hulstone
Beef tartare with sour onions and oyster emulsion
by Robin Gill
Walled garden salad
by Russell Bateman
Hamachi nigiri
by Hideki Hiwatashi
Honey-baked feta with lavender, thyme and rye crisps
by Marcus Wareing
Tomato tarte Tatin
by Louise Robinson
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
Salted caramel and lemon thyme éclairs
by Nancy Anne Harbord
French onion soup
by Louise Robinson
Beer pickled onions
by Paul Foster
Mango salad
by Alfred Prasad
Cold-smoked cheese
by Karen Burns-Booth
Salmon marinated in fennel and coriander
by Daniel Galmiche
Cold cucumber and shirataki noodle salad with hot Sichuan sesame dressing
by Shu Han Lee
Lemongrass tofu bánh mì
by Helen Graves
Salmon, curried cauliflower, almonds, coriander
by Nigel Mendham
Barbecued sea bass escabeche
by Marcello Tully
Lobster with chickpea and coriander sauce
by Shaun Hill
Cheesy carrot bake
by Marcus Wareing
Herb-crusted baked salmon with fennel and pineapple kachumber
by Alfred Prasad
King crab cakes
by Andy Waters
Matcha-poached salmon noodle bowls with edamame, sesame and avocado
by Elly McCausland
Slow-cooked chicken and pomegranate pies
by Rukmini Iyer
Molho à campanha – Brazilian tomato salsa
by Marcello Tully
Smoked tomato and coriander soup
by Richard Davies
Thai green sea bass with galangal, lemon grass and coconut
by Thomasina Miers
Vegan massaman curry
by David and Charlotte Bailey
Sous vide lamb ribs with spicy green miso dipping sauce
by Food Urchin
Picadillo
by Pollyanna Coupland
Beef tartare tostadas, cured egg yolk, habanero
by Nud Dudhia, Breddos Tacos
Pistachio falafel
by Kate Doran
Poached cod with an Asian broth
by Andy McLeish
Fjord Trout, mussels, ginger and lemongrass broth
by Daniel Galmiche
Tenderstem broccoli with black garlic, poppy seeds and olive dressing
by Anna Hansen
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
Vegan nasi goreng
by David and Charlotte Bailey
Barbecued black bream with fennel and lemongrass
by Adam Byatt
Crab salad, peanut and lemongrass, coriander emulsion
by Dave Watts
Herb-crusted lamb rump
by Pierre Koffmann
Papdi chaat
by Alfred Prasad
Steamed chocolate sponge, baked white chocolate, white chocolate aero and sugar snap salad
by Michael Wignall
Turkish lamb flatbreads recipe
by Marcus Wareing
Grilled asparagus, soft cheese and mint frittata
by Bruno Loubet
Herdwick lamb shoulder, sweetbreads, loin and ragù with goat's curd and lemon
by Sat Bains
Easy courgette fritters
by Sally Abé
Eggs in purgatory (Uova al purgatorio)
by Francesco Mazzei
Strawberry ice cream, basil purée, fromage frais mousse with green almonds
by Adam Simmonds
Gratinated pine nut-basil chicken with saffron mayo
by Vineet Bhatia
Flatbread with dips
by Adam Gray
Pasta with aubergines and tomatoes
by Francesco Mazzei
Pappardelle with slow cooked tomatoes, Parmesan and basil
by Robert Thompson
Mango and pineapple soup
by Agnar Sverrisson
Spring tomato gazpacho
by Paul Welburn
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
Whole Dover sole with a tarragon and lemon stuffing and potato dumplings
by Nathan Outlaw
Smoked baby beetroot, mascarpone and tarragon salad
by Marcus Wareing
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
Strawberry tart
by Pascal Aussignac
Lamb rump and faggot, three-cornered leek, beach vegetables and gutweed potatoes
by Alyn Williams
Deep-fried lemon sole with cucumber salad and lime mayonnaise
by Nathan Outlaw
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
Rosemary, lemon, apple and cranberry mocktail
by Simon Rogan
Roasted figs with spiced bread
by Martin Wishart
Cockles cooked in white wine with shallots, pancetta and basil
by Shaun Rankin
Pan-roasted loin of venison with redcurrant sauce
by Graeme Taylor
Buttermilk panna cotta, lychee, raspberry and rose
by Tony Fleming
Festive apple jellies
by Elly McCausland
Grilled sardines on toasted focaccia bread
by Shaun Rankin
Loaded potato skins
by Lisa Goodwin-Allen
Scrambled eggs and mushrooms on toast
by Shaun Rankin
Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce
by Mark Jordan
Morston smoked kipper pâté
by Galton Blackiston
Crab, cheddar and chive omelette
by Nathan Outlaw
Roast chicken with vegetables, sage and cider
by Martin Wishart
Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus
by Michael Wignall
Roast pumpkin, blue cheese and sage baked macaroni
by Elly McCausland
Calf's liver with sage salsa verde, caper, raisins, potatoes and crispy ham
by James Durrant
Scallops with pale ale-braised beef, butternut squash and sage brown butter
by Tony Fleming
Turkey, chestnut and sage burgers
by Marcus Wareing
Pithivier of chicken, squash and sage
by Sally Abé
Yuzu-marinated scallops with kumquats and prosciutto
by Cornelius Gallagher
Rare roast beef, horseradish cream and wild garlic crispbread
by Valentine Warner
Sweet and sour pickled cucumber
by William Drabble
Roasted salmon, dill and mustard, green pea relish
by Vivek Singh
Ajwaini Macchi (Monkfish kebabs)
by Peter Joseph
Cured mackerel with cucumber, dill and buttermilk
by Phil Fanning
Gin-cured salmon with cucumber and wasabi emulsion
by Dave Watts
Cured Salmon Recipe With Fennel, Beetroot and Dill
by Marcello Tully
Gravadlax of salmon with lime sorbet
by Galton Blackiston
Tomato farcies (Toulouse sausage stuffed tomato)
by Henry Harris
Cod with chorizo and white beans
by Adam Bennett
Grilled sardines with garlic roasted Jersey Royals and salsa verde
by Shaun Hill
Crumbed plaice with green mash
by Galton Blackiston
Chargrilled leg of lamb with salsa verde and roasted beetroot
by Robert Thompson
Aloo Tikki
by Alfred Prasad
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
Cured sea trout with garden pea, nasturtium and langoustine dashi
by Phil Fanning
Aburi nigiri goshumori – seared nigiri sushi
by Hideki Hiwatashi
Yuzu jelly
by Nuno Mendes
Roast quail with herb butter
by Martin Wishart
Comice pear infused gin and lemon thyme tonic
by Paul Welburn
Salted cod with crushed potatoes, chorizo, tomato and thyme vinaigrette
by Mark Dodson
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
Easy fish curry
by Mark Hix
Moqueca de peixe e camarão
by Marcello Tully
Pastel de queijo
by Marcello Tully
Fillet of sea bass with coriander and vanilla sauce
by Marcello Tully
Charred mackerel with tomato ceviche
by Robert Thompson
Chettinad mushroom
by Alfred Prasad
Yuzu and sea bass ceviche
by Rachel Walker
Barbecued jerk lobster with coconut rice
by Nathan Outlaw
Sweet chilli chicken with garlic, lemon and coriander
by Shaun Rankin
Chilli prawns with red onion and turmeric khichdi
by Vineet Bhatia
Soy coleslaw
by Shaun Hill
Lobster and mussel moqueca
by Marcello Tully
Maple brined and braised beef brisket with oyster emulsion
by Alyn Williams
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
Whole roasted chicken with herby potato salad
by Graham Campbell
Wild sea bass with pea and mint soup
by Galton Blackiston
Bún bò Huế
by Leyla Kazim
Pineapple tarte Tatin with coconut and lemongrass ice cream
by Shaun Rankin
Quorn rendang curry
by Deena Kakaya
Salmon in spicy coconut cream
by Andy Waters
Cheshire cheese and English garden herb quiches
by Helen Graves
Lamb kleftiko
by Food Urchin
Ale-braised mutton and kidney faggots with peas, lettuce and mint
by James Mackenzie
Barbecued pineapple mojito royale
by Nancy Anne Harbord
Warm savarin of English raspberries with mint syrup
by Matthew Tomkinson
Cucumber raita
by Alfred Prasad
Yeasted cauliflower, raisins, capers and mint
by Lee Westcott
Barbecued pineapple and mint refresher
by Nancy Anne Harbord
Mojito sorbet
by Victoria Glass
Macerated strawberries, yoghurt parfait, pistachio, basil
by Paul Foster
Potato gnocchi with fresh tomato sauce
by Russell Brown
Plum tomato tart with Parmesan biscuit, avocado and chorizo
by Paul Foster
Sous vide crab roulade, avocado mousse, cucumber sauce and basil mayonnaise
by Martin Wishart
Scallop carpaccio with basil, coriander, mint and lime
by Geoffrey Smeddle
Sous vide three beets with pickled shallots and horseradish
by Lisa Goodwin-Allen
Strawberry, douglas fir and basil
by Paul Welburn
Sun-dried tomato and avocado spaghetti
by Rachel Phipps
Courgette, cheddar and basil quick breads
by Nancy Anne Harbord
Strawberry and champagne sorbet with basil cream and vanilla shortbread
by Pete Biggs
Coconut rice
by Nisha Thomas
Roasted and grilled pork ribs with quince glaze
by Ben Tish
Coronation chicken salad
by Tom Aikens
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
Shallot tarte Tatins with chicken liver
by Bruno Loubet
Cock a leekie 'my way'
by Graham Campbell
Roast turbot with cauliflower carpaccio, sauté of sprout leafs, cockles, bay leaves and bread sauce
by Shaun Rankin
Terrine of confit chicken and foie gras with celeriac remoulade
by William Drabble
Native lobster risotto with tarragon and chives
by William Drabble
Béarnaise sauce
by Shaun Rankin
Suprême of chicken with truffled sausage, potato purée with leeks, roasted vegetables and tarragon jus
by Mark Dodson
Corn-fed chicken with wild mushrooms and leeks
by Paul Heathcote
Carrots with tarragon and garlic
by Paul Heathcote
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
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
Veal tartare with dark malt crumble, wild herbs and quail eggs
by Christoffer Hruskova
Bacon, apple and rosemary mini pies
by Rosana McPhee
Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce
by Matthew Tomkinson
Lamb shanks with tomato and rosemary
by Martin Wishart
Best-end of lamb, ‘Provençale herbs’
by Paul Heathcote
Goat's cheese crotin with marinated chargrilled vegetables
by Stephen Crane
Tempura of stuffed courgette flowers
by Frances Atkins
Crab risotto with crème fraîche and chives
by Simon Hulstone
Pork and chive dumplings
by Nisha Thomas
Pan-fried John Dory with Norfolk mussels, celeriac, apples and chives
by William Drabble
Salmon and crème fraîche shots topped with watercress purée and pickled cucumber
by Food Urchin
Black pudding, scampi and white bean crumble with wild garlic crust
by James Mackenzie
Steamed halibut and rye crispies
by Phil Fanning
Lemon sole grenobloise
by Geoffrey Smeddle
Fillet of hake with mussels and parsley cream sauce
by Marcello Tully
Basil and parsley pesto
by Adam Gray
Warm goat’s cheese salad and tapenade
by Galton Blackiston
Crunchy fennel salad
by Martin Wishart
Hanger steak, clams, smoked garlic, sea vegetables
by Paul Foster
Ceviche of scallop and tuna, Seville orange and fennel
by Gary Jones
Cured salmon with dashi braised salmon skin and deep fried aubergine puree
by Nuno Mendes
Roast sirloin of beef with mushrooms, brandy and roasted potatoes
by Marcus Wareing
Pissaladière
by Pascal Aussignac
Venison carpaccio
by Paul Ainsworth
Barbecued jerk turkey steaks
by Adam Gray
Leek crumble
by Marcus Wareing
Basmati pilaf with turkey, pistachio, cranberries, parsley and thyme
by Andrew MacKenzie
Black treacle-cured salmon
by Mark Dodson
Veal sweetbreads, parsnip air and curry oil
by Chris Horridge
Mackerel confit, cucumber tartare and lemon sherbet dressing
by Luke Holder
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
Sweet Greek salad with spiced feta
by Deena Kakaya
Chilled rice pudding and strawberries
by Luke Holder
Minted pea and watercress soup
by Monica Shaw
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
by Emily Watkins
Macaroni cheese with basil and garlic
by Tom Aikens
Skrei en papillote with olives, spinach and herbs
by Louise Robinson
Agnolotti pappa al pomodoro with basil
by Luke Holder
Quick vegetable curry
by Paul Heathcote
Onion bhaji
by Alfred Prasad
Grilled sea bass, crisp okra fingers, coconut rice and dhal sauce
by Vineet Bhatia
Achari pheasant, spiced aubergine caviar and poppy seed aloo tikki
by Vineet Bhatia
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
Lobster, triple-cooked chips and Béarnaise sauce
by Shaun Rankin
Barbecued Meantime Pilsner-marinated free-range pork belly with English asparagus salad
by Adam Gray
Roast pork belly with anise carrot purée and balsamic glazed carrots
by Tom Aikens
Roast pigeon with braised butter beans
by Bryan Webb
Rice pudding with ginger snap dunkers
by Josh Eggleton
Potage of vegetables with poached duck egg and fresh herbs
by Chris Horridge
Feuillete of poached quails’ eggs with hollandaise sauce
by Geoffrey Smeddle
Bouillabaisse
by Tom Aikens
Salad Shirazi
by Greg Malouf
Beef fillet, watercress and nasturtium purée, bone marrow and red wine jus
by Adam Simmonds
Hamachi with red dulse, olive oil and soy
by Phil Fanning
Sous vide lamb shanks with Sicilian lemon and mint
by Rosana McPhee

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