Michelin-starred chef Nathan Outlaw creates the perfect summer dish with this crispy bass beauty.
Category: Savoury
Savoury fans, step this way…
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.
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.
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.
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.
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.
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.
Wake up and smell the wakame. Andrew McConnell’s tuna, avocado and wakame is a fresh bite with added tang.