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Pierre Koffman’s Bouillabaisse
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Rebecca Seal’s Octopus Pasta
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Nancy Singleton Hachisu’s Crab & Miso Nabe
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Daniel Wilsons’ Fennel-Cured Salmon With Cucumber & Lemon Crème Fraîche
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Luke Nguyen’s Grilled Scallops In Spring Onion Oil
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Milly Cookbook’s Swedish Potato Waffles
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Simon Bajada’s Salmon Carpaccio & Cucumber Waldorf
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Martin Boetz’s Grilled Tuna With Chilli, Garlic & Asian Shallot Relish
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James Martin’s Pan-Roasted Chilli Salmon With Cucumber Ribbons
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Justin North’s Civet Of John Dory, Clams & Angasi Oysters
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Celia Farrar’s Smoked Salmon Poke With Avocado + Pink Pickled Egg
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Antony Suvalko’s Caramel Galangal Salmon
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Nathan Outlaw’s Pan-Fried Scallops, With Creamed Chicory & Tarragon Dressing
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Simon Bajada’s Sill, Dill & Omelette Sandwich
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Rosie Birkett’s Crispy Sesame-Crusted Tuna Tacos With Mango Salsa
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Midye Dolmasi’s Stuffed Mussels
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James Martin’s Red Mullet With Sauce Vierge
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Luke Nguyen’s Soft Rice Paper Rolls With Prawns & Pork
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Dale Pinnock’s Stabilising Salmon & Quinoa Tzatziki Salad
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Martin Morales’ Trout Tiradito
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Simon Rogan’s Celeriac & Mustard-Glazed Chicken Wings
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Christian Turner’s Chicken Pot Pie
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Tom Kerridge’s Lamb Shank Hot Pot
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Trina Hahnemann’s Salted Cured Beef With Steamed Vegetables & Horseradish Cream
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José Pizarro’s Hake With Clams, Tomatoes & Cinco Jotas Iberian Ham
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James Martin’s Spiced Duck Breast With Umeboshi Sauce & Steamed Bok Choi
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Rosie Birkett’s Mexican Pork Tacos With Pink Pickled Onion
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Alyn Williams at The Westbury’s Sailsbury Estate Venison, Spiced Pear, Celeriac & Blackberries
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Mark Hix’s Truffled Pointed Cabbage
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Dan Toombs’ Lamb Kofta & Chickpea Curry
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Anjum Anand’s Ultimate Potato Burger
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Lennox Hastie’s Beetroot With Black Sesame
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Danielle Copperman’s Sweet Potato Gratin
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Kimberly Parsons’ Veggie Benedict With Turmeric Hollandaise
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Kimberly Parsons’ Dukkah Eggs With Broad Bean & Avocado Mash
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Lennox Hastie’s Pipis, Garlic, Karkalla
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Atul Kochhar’s Pumpkin Curry
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Kerstin Rodgers’ Black & Green Cheesecake With Bengali Lime & Avocado
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Kimberly Parsons’ Cacao Tahini Energy Balls
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Fern Green’s Refried Beans, Fried Egg And Chilli Salsa Tacos
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Tieghan Gerard’s Strawberry Shortcake Grilled Doughnuts
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Adam Handling’s Salt-Baked Celeriac
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Eleanor Maidment’s Coconut Jumbo Oat Granola
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Kerstin Rodgers’ Black & Green Cheesecake With Bengali Lime & Avocado
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Hugh Fearnley Whittingstall’s Rose & Pistachio Cake
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Izy Hossack’s Courgette Cornbread Pancakes
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April Carter’s White Rose Cake
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Christelle Huet-Gomez’s Raspberry & Matcha Tea Cake
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Izy Hossack’s Pear, Frangipane & Caramel Tartlets
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Philippa Sibley’s Sablé Breton With Roasted Figs, White Chocolate Mousse & Port
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Tom Kitchin’s Panna Cotta With Blueberry Compote
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Marcus Wareing’s Yuzu & Maple Parfait With Rosemary Shortbread
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Eric Lanlard’s Lemon Meringue Cupcakes
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William Curley’s Jaffa Cake Tarts
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Luke Nguyen’s Vietnamese Coffee Custard Cups
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Darren Purchese’s Gin & Tonic Tarts
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James Martin’s Toffee Ice Cream Cones
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Tom Hunt’s Pumpkin Pie With Cardamom & Maple Syrup
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Brent Owens’ White Chocolate Panna Cotta With Coconut Crumble & Passionfruit Syrup
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Darren Purchese’s Dark Chocolate & Orange Marshmallow Waffle
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Rosie Birkett’s Mexican Pork Tacos With Pink Pickled Onion
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Fanny Zanotti’s Avocado & Chilli With Horchata Foam
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Peter Kuruvita’s Raw Trevally Salad With Pomegranate
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James Morton’s Oatmeal-Fried Mackerel
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Hayley McKee’s Rhubarb and Pumpernickel Cake
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RECIPES: Playing With Fire
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Nicole Maree’s Red Velvet Cake
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Soft-Boiled Egg, Asparagus & Pecorino Toast
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Kimberly Parsons’ Chocolate & Maca Quinoa Pops
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Raymond Blanc’s Salade D’aubergine