Fish at its finest – this smoked trout is bursting with freshness.
Solla Eiríksdóttir’s raw root salad is a feast for the senses.
Simple, but extraordinary. Chef Massimo Bottura conjures edible magic using basic ingredients.
Juicy, bursting with flavour and not a bun in sight – the Mindful Chef’s Mindful Burger recipe makes a decadently meaty mouthful.
Keeping it raw – get summer started by serving up Eleanor Maidment’s salmon with citrus kale & black rice.
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.
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.
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.
Deliciously filling, Christian Turner of The Colony Grill shares his recipe for a chicken pot pie with a velvety smooth filling.
Celebrated Icelandic chef Solla Eiríksdóttir provides a fresh and modern take on typical tacos with this raw plant-based dish.
Adam Handling shares his recipe for ‘Mother’, a salt-baked celeriac made with truffled cream cheese and soft dates.
When it comes to cooking a delicious turkey this Thanksgiving, organic farmer and author Anne Sijmonsbergen has a host of useful tips for creating an Ibizan twist on the usual method.
Looking to impress this Christmas? José Pizarro’s hake with clams, tomatoes and indulgent Cinco Jotas acorn-fed Iberian Ham makes a mouth-watering feast.
Good tagliata should be as rare as you can bear and positively dripping with juices.…
A wood-fired oven is the key to getting this dish perfect, but you’ll get a pretty good result if you cook it on a pizza stone in a red-hot oven.
Shake up your usual Sunday roast routine with the gamey flavours of this roasted rack of venison.
Trine Hahnemann shares her recipe for a moreish monkfish dish with silky butter and spices.
Scandinavia has the art of ‘hygge’ – cosy comfort – down pat. Get a taste with Trina Hahnemann’s warming supper.
Tender and tastebud tantalising – Simon Rogan’s brill recipe is brilliant indeed.
In this comforting hake recipe, two big flavours are brought together, the sage and the mushrooms, but they complement the fish very well.