Jun Tanaka's Flamed Mackerel
James Cochran's Raw Scallop with Apple and Coconut
Chantelle Nicholson's Spiced Cauliflower
Ivan Tisdall-Downes' Barbecued Lobster with Foraged Herbs
Phil Fanning's Lemon Meringue Pie
Mark Hix's Pollock with Chanterelles
Chantelle Nicholson's Caramelised White Chocolate Mousse
Jun Tanaka's Orecchiette with Truffles
Alan Stewart's Tromboncino Squash
Imogen Davis' Foraged Tonic Water
James Cochran's Blueberry Custard Tartlet
Phil Fanning's Bouillabaisse
George Farrugia's Monkfish with Clams, Courgettes and Beans
Alan Stewart's Coal-Baked Onion
Ollie Dabbous' Fig Leaf Milk Veil
Mark Hix's Lobster Salad
Shuko Oda's Udon Noodles
George Farrugia's Braised Short Ribs
Kerth Gumbs' Cod and Broccoli
Shuko Oda's Yaki Udon
Adam Handling's Halibut with Potatoes and Lettuce
Ollie Dabbous' Langoustine with Seaweed and Custard of The Shell
Kerth Gumbs' Jonny Cakes
Adam Handling's Beef and Onions
Tomas Lidakevicius' Mushroom Dumplings
Ruth Hansom's Watercress and Egg Yolk Ravioli
Ruth Hansom's Sweetbreads
Tomas Lidakevicius' Courgettes with Quinoa
Steve Horrell's Pavlova
Kuba Winkowski's Pineapple with Sticky Toffee Pudding
Kuba Winkowski's Roast Duck and Dumplings
Ben Tish's Spaghetti with Lemon
Ben Tish's Bavette with Pumpkin
Masaki Sugisaki's Tuna Tartare
Masaki Sugisaki's Squid 'Bolognese'
Mark Kempson's Rhubarb with Blood Orange Jelly
Mark Kempson's Mackerel with Beetroot
Charlie Hibbert's Chicken and Barley
Charlie Hibbert's Aïoli Garni
Andrew Sheridan's Lemon Drizzle Cake
Andrew Sheridan's Crab and Apple Salad
Richard Bainbridge's Radish Tart
Richard Bainbridge's Ultimate BLT
Will Bowlby's Lasooni Scallop
Will Bowlby's Rabbit Kebab
Will Devlin's Farm Salad
Will Devlin's Pork and Vegetables
Henry Freestone's Fennel Tagliatelle
Henry Freestone's Beans and Goat's Curd
Steve Horrell's Grilled Lamb
Sameer Taneja's Sea Bass Curry
Sameer Taneja's Bream and Oyster Chaat
Rishim Sachdeva's Chipotle Mushrooms and Leeks
Rishim Sachdeva's Cauliflower with Kimchi
Vivek Singh's Halibut and Mussel Rasam
Vivek Singh's Rajasthani Lamb and Sangri
Dayashankar Sharma

The Signature Series is a weekly video series from Great British Chefs. Focusing on the UK's very best chefs and the dishes they love to cook, each episode allows you to gain a true insight into how restaurant-quality dishes are cooked at home. Watch the video, then take a look at the full written recipe when recreating it yourself. There's never been a better way to bring a little bit of restaurant magic into your kitchen.