This is porridge as it should be: creamy and brimming with the flavour of apples, cinnamon and nuts.
Celebrate London Cocktail Week (4 – 13 October) with a beautifully boozy bake.
Autumn dinner parties approaching? These squash and Parmesan crostini make great little snacks to enjoy with drinks.
“Rum babas are light sweet yeasty cakes soaked in rum syrup. We make ours in little deep moulds and serve them with pineapple and more syrup. Serve with Coconut Chantilly for the ultimate dose of indulgence.”
Sink your spoon into swirls of autumn with this creamy pumpkin and sage soup.
David Everitt-Matthias’ roasted partridge, blood purée and baby parsnips with woodruff is an autumnal winner…
Monica Galetti’s partridge with red wine, poached pears & chestnut crumble is a shining example of how game can be just as delicate as other meats.
This is a stunning visual feast to finish a dinner party.
This autumn, whip up a feast with Liam Dillon’s delicious duo of autumnal recipes (and find out what keeps him inspired with our five minute chef session)
Stevie McLaughlin, Head Chef at Restaurant Andrew Fairlie shares his autumnal recipe for a creamed…
Chef Bruce Rennie shares his recipe for a moreish monkfish with monkfish liver, Vindaloo spices, pickled shallots and quince.
If you enjoy your burgers with a kick, this spicy potato burger is a must-bite.
Fish at its finest – this smoked trout is bursting with freshness.
Nuno Mendes’ aubergine and courgette piso rolls are a bite of Portugese culture, wrapped up in a fluffy sweet potato roll.
Ice cream, ice cream, we all scream for ice cream. Especially when it comes to Julie Fishers’ salted caramel ice cream dream.
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.
Billy Law serves up a subtle green tea delight with this creamy matcha ice cream.
This passion fruit pudim is flavoursome, fragrant and a fantasia of intriguing colours.
Solla Eiríksdóttir’s raw root salad is a feast for the senses.