This looks very impressive considering that you don’t really make anything, and it’s great for dinner parties.
Chef Bruce Rennie shares his recipe for a moreish monkfish with monkfish liver, Vindaloo spices, pickled shallots and quince.
Fish at its finest – this smoked trout is bursting with freshness.
Dale Pinnock’s sesame soy salmon with vegetables and coconut rice is an Asian-fusion dish with serious filling power.
Ino Kuvacic’s split-style tuna is a mouth-wateringly modern take on a very old Croatian recipe.
Shut your eyes, and you’ll feel like you’re dining right by Croatia’s azure waters.
Luke Nguyen’s soft rice paper rolls with prawns and pork are perfect for a tastebud trip to Vietnam, minus the jet lag.
Nathan Outlaw’s pan-fried scallops, creamed chicory, orange and tarragon dressing are a creamy blend of fresh seafood and moreish flavour.
Keep it simple for supper with Trine Hahnemann’s luscious lobster salad, a dish bursting with juicy freshness.
Dale Pinnock’s tuna carpaccio with orange dressing is a great little starter for a summer’s day.
Bursting with heat, Martin Boetz’s grilled cuttlefish and pomelo salad is a citrusy explosion of fresh herbs and chili, complimented well by the caramelised sweetness of the cuttlefish.
Keeping it raw – get summer started by serving up Eleanor Maidment’s salmon with citrus kale & black rice.
This fennel-cured salmon with cucumber & lemon crème fraîche is the perfect starter for a summer dinner with friends.
Michelin-starred chef Nathan Outlaw creates the perfect summer dish with this crispy bass beauty.
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.
Simon Bajada’s sill, dill & omelette sandwich makes a speedy and authentically Nordic lunch.
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.
Spring at its most succulent – Tom Kitchin serves up his recipe for scallops with roasted, puréed and raw asparagus.
James Martin’s pan-roasted chilli salmon with cucumber ribbons is a flavour bomb that’s fast to whip up in a hurry.
Packed with omega 3 fatty acids, this smoked salmon, beetroot and minted yoghurt wrap is a wonderful portable lunch.