Darren Purchese’s gin & tonic tarts are so much fun. What could be better than a favourite cocktail in tart form? Make these and watch them disappear.
Serving six hungry guests, Trine Hahnemann’s Easter lamb is the perfect seasonal main.
Simon Bajada’s sill, dill & omelette sandwich makes a speedy and authentically Nordic lunch.
This avocado & chilli with horchata foam is a creation born from Fanny Zanotti’s flavour obsession.
We know what you’re thinking: a sticky toffee pudding as a slimming recipe? At Pinch…
Passionfruit and white chocolate are a match made in heaven.
Edible art – Chui Lee Luk’s lobster siam is a complex dish that’s worth taking your time over.
James Martin’s salade niçoise with griddled tuna is an essential bistro and café classic. While others do foam, tinsel and fairy dust, this is a proper plate of food.
Buffalo cheese and velvety beetroot pair beautifully in this spring salad.
Entirely plant-based, Icelandic chef Solla Eiríksdóttir’s vegan burgers with root vegetable fries make a delectably filling feast.
Spring at its most succulent – Tom Kitchin serves up his recipe for scallops with roasted, puréed and raw asparagus.
Lap up the flavours of this roasted sweet potato, bulgur wheat & cauliflower rice salad.
By blitzing the cauliflower in a food processor, you create a fluffy, rice-like texture that cooks in half the time – the perfect substitute!
Boost your mood with this vitamin-packed dish. A super-filling yet light dinner, filled with lots of B vitamins, selenium, zinc and, of course, the ever-faithful omega 3.
This is porridge as it should be: creamy and brimming with the flavour of apples, cinnamon and nuts.
James Martin’s pan-roasted chilli salmon with cucumber ribbons is a flavour bomb that’s fast to whip up in a hurry.
This colourful salad has a delectably tart flavour, courtesy of the added pomegranate molasses.
Packed with omega 3 fatty acids, this smoked salmon, beetroot and minted yoghurt wrap is a wonderful portable lunch.
Carrot cake has to one of the best traditional Swedish cakes. Simon Bajada’s recipe brings together all the same flavours in an easy-to-make, delicious dessert.
Start your day the healthy way with Kimberly Parsons’ Dukkah eggs with broad bean & avocado mash.
Sink your teeth into spring with Lennox Hastie’s tender asparagus & mussel cream with rye.