Michelin-starred chef Nathan Outlaw creates the perfect summer dish with this crispy bass beauty.
Spring lamb, olives, tomatoes, loads of garlic and the oft-neglected marjoram are a Mediterranean riot together.
Combine the best British produce with classic Spanish ingredients – this cheese from the Basque Country complements the asparagus perfectly.
Michelin chef Akis Chaniotis shares the intricate recipe for John Dory with hearts of palm, homemade tandoori, razor clams and a fricassée of baby gem lettuce.
Bite into the flavours of Fern Green’s buttermilk blueberry hotcakes with coffee mascarpone.
Umeboshi are a type of salted pickled plum. They’re more like an apricot when raw, but can be found in shops in puréed form. Their sour flavour makes them perfect for fatty ingredients such duck and pork.
Simple and silky smooth, these dark chocolate and orange set creams with muscovado sticks can be whipped up in minutes and left to set, leaving you time to really enjoy that gettogether with friends or family.
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.