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Tom Kitchin’s Monkfish With Saffron Broth, Peas & Broad Beans
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Lennox Hastie’s Octopus, Radicchio, & Macadamia
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Rebecca Seal’s Goan Fish Curry
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Jose Pizarro’s Rigatoni With Prawns & Mussels
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Dale Pinnock’s Asparagus & Smoked Salmon Egg Dippers
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José Pizarro’s Gambas Carpaccio
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Nathan Outlaw’s Seared Octopus, Almond & Sherry Vinegar Bread Sauce
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Gill Meller’s Crab Soup
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Antony Suvalko’s Caramel Galangal Salmon
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Catherine Phipps’ Tuna, Orange & Beetroot Poke
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Midye Dolmasi’s Stuffed Mussels
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Jose Pizarro’s Sautéed Baby Squid With Broad Beans & Mint
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José Pizarro’s Lobster Rice
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Rosie Birkett’s Mexican Ceviche With Avocado Cream
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Martin Morales’ Trout Tiradito
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Mark Best’s Spring Bay Scallops With Vadouvan, Radish, Turnip & Apple
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Luke Nguyen’s Grilled Scallops In Spring Onion Oil
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James Martin’s Classic Prawn Cocktail With Langoustines
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Nancy Singleton Hachisu’s Crab & Miso Nabe
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Romain Devic’s Shrimp Tofu Buns
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Mark Best’s Venison Tenderloin With Beetroot & Cocoa
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Chai Wu’s Sweet & Sour Chicken With Dragon Fruit
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Tom Kerridge’s Lamb Shank Hot Pot
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Alyn Williams at The Westbury’s Sailsbury Estate Venison, Spiced Pear, Celeriac & Blackberries
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Rosie Birkett’s Pork & Fennel Burgers With Leerdammer
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Ben Tish’s Pizzette With Nduja, Pecorino & Fennel
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José Pizarro’s Hake With Clams, Tomatoes & Cinco Jotas Iberian Ham
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Simon Rogan’s Celeriac & Mustard-Glazed Chicken Wings
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Dan Toombs’ Lamb Kofta & Chickpea Curry
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José Pizarro’s Civet Of Venison With Ceps
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Andrew McConnell’s Tomato Salad, Tofu, Yuzu Kosho
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Peter Gordon’s Roast Parsnips With Smoky Apple Compote & Haloumi
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Freddie Janssen’s Banh Mi Pickles
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Raymond Blanc’s Salade D’aubergine
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Yassine Khalal’s Vegetable Tagine
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David Frenkiel’s Mushroom & Cauliflower ‘Rice’ Sushi Rolls
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Steffi Knowles-Dellner’s Chanterelle Toast With Poached Eggs & Kale
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David Frenkiel’s Chanterelle, Quinoa & Tofu Stir-Fry
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Nancy Singleton Hachisu’s Miso-Stuffed Turnips
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Dale Pinnock’s Roasted Butternut Squash, Garlic & Red Lentil Soup
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Tom Hunt’s Pumpkin Pie With Cardamom & Maple Syrup
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Claire Clark’s Dobos Torte
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Izy Hossack’s Pear, Frangipane & Caramel Tartlets
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Lily Simpson’s Quinoa Pizza
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Nathan Outlaw’s Sticky Toffee Pudding
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Lily Simpson’s Cherry & Almond Tart
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Sarah Coates’ Chocolate Lime Cheesecake Layer Cake
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Claire Clark’s Lemon & Thyme Drizzle Cakes
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Steffi Knowles-Dellner’s Rhubarb Meringue Tart With Almonds
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Simon Bajada’s Flourless Rhubarb & Thyme Buns
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Cédric Grolet’s ‘The Lemon’
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Nicole Maree’s Nutter Butter Cups
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Julien Merceron’s Dark Chocolate & Mint Marshmallow Pops
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James Martin’s Almond & Rapeseed Oil Cake With White Chocolate Ice Cream
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Marcus Wareing’s Yuzu & Maple Parfait With Rosemary Shortbread
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Simon Bajada’s Cardamom Chocolate Cream, Blueberries & Meringue
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James Martin’s Orange & Rapeseed Oil Cake With Cream Cheese Frosting
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Rebecca Seal’s Pomegranate & Greek Yoghurt Panna Cotta
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How To Make Mickaël Bellec’s Tiramisu Cocktail
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Hugh Fearnley Whittingstall’s Rose & Pistachio Cake
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Nuno Mendes’ Octopus With Smashed Potatoes, Olive Oil & Piso
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Caravan’s Burmese Chicken Salad With Turmeric, Chilli, Lime & Peanuts
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Anjum Anand’s Spicy Scrambled Tofu
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Lennox Hastie’s Coconut, Chocolate, & Cherry Granita
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Aaron Turner’s Mandarin/Cultured Cream/Honeycomb
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Ino Kuvacic’s Octopus Salad
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Suzanne Zeidy’s Shakshuka
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Dale Pinnock’s Heart-Healthy Sicilian Cod With Spinach
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Pana Barbounis’ Coming Up Roses
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Churros With Chocolate Sauce