Packed with omega 3 fatty acids, this smoked salmon, beetroot and minted yoghurt wrap is a wonderful portable lunch.
Carrot cake has to one of the best traditional Swedish cakes. Simon Bajada’s recipe brings together all the same flavours in an easy-to-make, delicious dessert.
Sink your teeth into spring with Lennox Hastie’s tender asparagus & mussel cream with rye.
Wake up and smell the wakame. Andrew McConnell’s tuna, avocado and wakame is a fresh bite with added tang.
A sustainable chef with a ‘fresh, seasonal, clean’ cooking style, The Wordrobe interviews Aggi Sverrisson…
A chef who shows no sign of slowing down, The Wordrobe gets up close and professional with Adam Handling to talk new openings, inspiration and the importance of unfaltering work ethic.
The Wordrobe talks ingredient obsession with Simon Rogan, the Michelin-starred chef of the iconic L’Enclume restaurant.
Gill Meller’s seared venison dish is a mouth-watering work of art.
Join an impressive lineup of celebrity chefs including Phil Howard, Clare Smyth and Adam Byatt for two special charity dinners in Cumbria this February.
Dig your fork into the flavours of Italy with Fern Green’s Prosciutto, chilli, eggs and rocket. This fiery creation is ideal for breakfast with bite.
North Sea halibut, razor clam and orange oil – Michelin-starred Billy Boyter’s dish is a great example of Scottish produce at its finest.
Skye Gyngell’s tender lamb is perfect for a comforting dish on colder days.
Eight of Europe’s best chefs share their food predictions for 2019.
This is the perfect salad, not pretentious in any way – just amazing ingredients put together to create a great supper dish or light lunch.
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.
All vegan, all delicious. Make a batch of these sweet potato brownies with chickpea cookie dough and enjoy a healthy baked beauty. Or three.
Andrew Sheridan shares his recipe for a decadent apple rice pudding, a dish you might recognise from BBC Two’s Great British Menu.