Discover mouth-watering recipes from your favourite chefs
Miguel Gouveia’s Chia Berry Pudding
Ideal for a lighter summer dessert that’s still surprisingly filling, chef Miguel Gouveia of The Glass House Retreat in Essex shares his plant-based recipe for a creamy chia berry pudding.
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Jane Kennedy’s Lamb Loin With Parsley & Red Onion Salad
Jane Kennedy’s lamb loin comes with a delicious dukkah dusting, accompanied with parsley and red onion salad.
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Tieghan Gerard’s Strawberry Shortcake Grilled Doughnuts
Celebrate all things sugary by making a batch of these heavenly strawberry shortcake grilled doughnuts
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Miguel Gouveia’s Vegan Ravioli with Tomato Arrabbiata
Ideal for a lighter (but luscious) bite this summer, resident chef Miguel Gouveia of the award-winning Glass House Retreat in Essex shares his recipe for a 100% plant-based ravioli with a creamy tomato arrabbiata sauce.
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Fern Green’s Refried Beans, Fried Egg And Chilli Salsa Tacos
We need to taco ’bout how delicious these spicy tacos are. Full of fiery flavour, these refried beans, fried egg and chilli salsa tacos make a speedy Mexican feast.
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Martha Collison’s Salted Caramel Popcorn Cupcakes
These salted caramel popcorn beauties combine everyone’s favourite things into one little cupcake.
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Sarah Coates’ Chocolate Lime Cheesecake Layer Cake
Chocolate and lime is a sleeper combination, but it’s a winner. Think cheesecake, meets key lime pie with a chocolate crust.
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Izy Hossack’s Squash, Feta & Sage Focaccia
Focaccia is like an excuse to eat pizza with extra bread and a dipping bowl of balsamic-puddled olive oil while calling it a ‘side’.
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How To Make Home-Made Mara Nyika Easter Pastries
Break away from tradition and tuck into Chef Benjamin Ontita’s Easter pastries. Even in the remote Mara bush, these baked beauties taste utterly delectable!
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Pana Barbounis’ Caramel Lava Egg
Quite frankly, there are simply not enough holidays for celebrating the beauty of chocolate. Indulge all year round with this sin-free caramel lava egg.
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Raymond Blanc’s Salade D’aubergine
Raymond Blanc shares the secrets to a simple yet superb salade d’aubergine.
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Kimberly Parsons’ Cacao Tahini Energy Balls
Looking for a healthy snack to keep you going throughout the day? Reach for one of these power-packed energy balls.
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Dale Pinnock’s Asparagus & Smoked Salmon Egg Dippers
There’s something a little decadent about this dish, and it’s great for so many body systems. It makes a lovely starter, or even a between-meal snack.
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Kirsten Jenkins’ Rhubarb, Rosewater & Spelt Pie
Rhubarb is the ultimate pie fruit. It goes with citrus, berries, custard, cream, hot, cold – it doesn’t seem to matter what you do with it, it always works.
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How To Make Vegan Salted Caramel Chocolate Egg Brownies
spired by the creme egg classic, try Sophie Ritchie’s lower sugar salted caramel brownies with a delicious chocolate Easter egg twist. Be warned – one is never enough!
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How To Make GBBO Star Lizzie Acker’s Easter Bundty Cake
GBBO Star Lizzie Acker shares her recipe for a delicious Easter Bundty cake, crafted with a special secret ingredient
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Steve Groves’ Herb Risotto, Asparagus & Baked Parmesan
Steve Groves reveals how to conjure a magical herb risotto with asparagus and baked parmesan.
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Claire Clark’s Lemon & Thyme Drizzle Cakes
Sink your fork into this national teatime favourite.
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James Martin’s Banana & Nutella Marbled Cake
One for the sweet toothed – here, the marbling is achieved by sandwiching the two different doughs with the Nutella and banana, then giving the dough a couple of judicious twists before laying it in the tin.
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