Juicy, bursting with flavour and not a bun in sight – the Mindful Chef’s Mindful Burger recipe makes a decadently meaty mouthful.
Nathan Outlaw’s pan-fried scallops, creamed chicory, orange and tarragon dressing are a creamy blend of fresh seafood and moreish flavour.
James Martin’s toffee ice cream cones are a fun and interesting way to turn tuiles into a creatively tempting dessert.
Pippa Murray’s nut butter ice cream will give you that Friday feeling any day of the week.
Try this summery fine dining dessert courtesy of Jessica Préalpato, pastry chef at Alain Ducasse au Plaza Athénée restaurant and recent World’s Best Pastry Chef 2019 winner.
Serve Matt Wilkinsin’s grilled peaches and chicken with rocket and kasundi in the sun with some crusty bread and a few glasses of wine for the perfect seasonal bite.
Keep it simple for supper with Trine Hahnemann’s luscious lobster salad, a dish bursting with juicy freshness.
Emily Kydd’s roasted vegetable pesto rice is packed full of vitamins and fresh flavours. The nutty pesto adds the perfect finish, creating a lusciously healthy recipe.
James Martin’s strawberry meringues with cream are our idea of summer, rain or shine.
Conjure up a sweet tooth storm with Martin Morales’ Panqueques de Camote, aka luscious sweet potato pancakes.
Dale Pinnock’s tuna carpaccio with orange dressing is a great little starter for a summer’s day.
This stunning and professional-looking cheesecake is surprisingly simple to replicate.
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.
Bring a taste of the tropics to the table with Gabriel Gaté’s pavlova with exotic fruits.
Add a little va va voom to the childhood classic with William Curley’s Jaffa Cake tarts.
This fennel-cured salmon with cucumber & lemon crème fraîche is the perfect starter for a summer dinner with friends.
Craving something sweet? Daniel Wilson’s mandarin crème brûlée has all the answers.
This is a brilliant granola, not too sweet and perfectly crisp.
Serve up a storm with James Martin’s tender spiced duck breast with umeboshi sauce and steamed bok choi.
This is a simple dish, but it’s the umeboshi plums that make it – sour to taste, they cut through the fat in the duck. They are available online but can also be bought in some supermarkets.