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Dale Pinnock’s Asparagus & Smoked Salmon Egg Dippers
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Searcys’ Smoked Salmon Fishcakes
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Jose Pizarro’s Sautéed Baby Squid With Broad Beans & Mint
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Andrew McConnell’s Tuna, Avocado, Wakame, Pickled Cucumber
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Luke Nguyen’s Grilled Scallops In Spring Onion Oil
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José Pizarro’s Roasted Langoustines
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James Martin’s Red Mullet With Sauce Vierge
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Celia Farrar’s Smoked Salmon Poke With Avocado + Pink Pickled Egg
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José Pizarro’s Lobster Rice
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Dale Pinnock’s Heart-Healthy Sicilian Cod With Spinach
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Mark Best’s Spring Bay Scallops With Vadouvan, Radish, Turnip & Apple
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Martin Morales’ Trout Tiradito
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Lennox Hastie’s Red Mullet With Escabeche
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Luke Nguyen’s Cod Cooked In Turmeric & Tomato
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Atul Kochhar’s Prawn & Coconut Curry
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James Martin’s Steamed Salmon Dumplings With Soy
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José Pizarro’s Gambas Carpaccio
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James Morton’s Oatmeal-Fried Mackerel
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Vivek Singh’s King Prawns With Saffron Korma Sauce
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Rebecca Seal’s Goan Fish Curry
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Trine Hahnemann’s Easter Lamb
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Chai Wu’s Sweet & Sour Chicken With Dragon Fruit
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Josh Eggleton’s Lamb Shank Shepherd’s Pie
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Caravan’s Burmese Chicken Salad With Turmeric, Chilli, Lime & Peanuts
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Gurpareet Bains’ Half-Pounder Beef Burgers On Toasted Sesame Bagels
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Anne Sijmonsbergen’s Expert Turkey Tips
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Rosie Birkett’s Smoked Ham, Cherry Tomato & Leerdammer Pizza
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Rosie Birkett’s Pork & Fennel Burgers With Leerdammer
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Dale Pinnock’s Steak Salad
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José Pizarro’s Hake With Clams, Tomatoes & Cinco Jotas Iberian Ham
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Adam Handling’s Salt-Baked Celeriac
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Paola Gavin’s Beetroot Salad With Pomegranate Molasses & Sesame Seeds
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Jason Atherton’s Roasted Butternut Squash, Squash Purée, Parmesan, Toast & Thyme
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Freddie Janssen’s Banh Mi Pickles
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Katy Beskow’s Sweet Jacket Potatoes With Yoghurt, Pomegranate & Toasted Walnuts
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Madeleine Shaw’s Vegetarian Ramen with Soft Boiled Eggs
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Lennox Hastie’s Asparagus & Mussel Cream
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Dale Pinnock’s Roasted Butternut Squash, Garlic & Red Lentil Soup
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Atul Kochhar’s Pumpkin Curry
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Andreas Pohl’s Tofu & Roasted Rice Spring Rolls
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Christian Turner’s Chicken Pot Pie
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Michael James’ Wholegrain Spelt & Blood Plum Galettes
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Martha Collison’s Salted Caramel Popcorn Cupcakes
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Nicole Maree’s Red Velvet Cake
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Gabriel Gaté’s Strawberry Sponge Cake
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Hayley McKee’s Tea Pea Cake
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Christelle Huet-Gomez’s Raspberry & Matcha Tea Cake
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Izy Hossack’s Wholemeal Maple Pecan Buns
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Churros With Chocolate Sauce
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Josh Eggleton’s Lamb Shank Shepherd’s Pie
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Cédric Grolet’s ‘The Lemon’
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April Carter’s Black Forest Torte
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Simon Bajada’s Carrot Cake Chia Pudding
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Julien Merceron’s Dark Chocolate & Mint Marshmallow Pops
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Jessica Prescott’s Watermelon Limeade
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Bryn Williams’s Mini Meringue Mince Pies
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How To Make Honey & Peanut Butter Swirl Marshmallows
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Darren Purchese’s Lemon Meringue Pie Éclairs
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Kate Bradley’s Faux-Rerro Rocher Hazelnut Bliss Balls
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Aggi Sverrisson’s Blood Orange With Coconut Sorbet
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David Frenkiel’s Vegan Sweet Potato & Aubergine Moussaka
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How To Make Gin Mare’s Med Fizz
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James Martin’s Smoked Salmon, Prawn & Cucumber Mousse
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Tieghan Gerard’s Strawberry Shortcake Grilled Doughnuts
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Nancy Singleton Hachisu’s Miso-Stuffed Turnips
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Rosie Birkett’s Crispy Sesame-Crusted Tuna Tacos With Mango Salsa
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Chloe Timms’ Caramelised Puff Tart
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Lennox Hastie’s Pipis, Garlic, Karkalla
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Simon Bajada’s Flourless Rhubarb & Thyme Buns
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Izy Hossack’s Wholemeal Maple Pecan Buns