Conjure up a sweet tooth storm with Martin Morales’ Panqueques de Camote, aka luscious sweet potato pancakes.
This stunning and professional-looking cheesecake is surprisingly simple to replicate.
Bursting with heat, Martin Boetz’s grilled cuttlefish and pomelo salad is a citrusy explosion of fresh herbs and chili, complimented well by the caramelised sweetness of the cuttlefish.
Add a little va va voom to the childhood classic with William Curley’s Jaffa Cake tarts.
We caught up with William Curley to find out what it takes to raise the ‘bar’ when it comes to conjuring edible magic
Michelin-starred chef Nathan Outlaw creates the perfect summer dish with this crispy bass beauty.
Combine the best British produce with classic Spanish ingredients – this cheese from the Basque Country complements the asparagus perfectly.
Umeboshi are a type of salted pickled plum. They’re more like an apricot when raw, but can be found in shops in puréed form. Their sour flavour makes them perfect for fatty ingredients such duck and pork.
Darren Purchese’s gin & tonic tarts are so much fun. What could be better than a favourite cocktail in tart form? Make these and watch them disappear.
Buffalo cheese and velvety beetroot pair beautifully in this spring salad.
Entirely plant-based, Icelandic chef Solla Eiríksdóttir’s vegan burgers with root vegetable fries make a delectably filling feast.
Boost your mood with this vitamin-packed dish. A super-filling yet light dinner, filled with lots of B vitamins, selenium, zinc and, of course, the ever-faithful omega 3.
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.
Icelandic chef Agnar Sverrisson serves up a refreshing blood orange with a moreish coconut sorbet.
Deliciously filling, Christian Turner of The Colony Grill shares his recipe for a chicken pot pie with a velvety smooth filling.
Adam Handling shares his recipe for ‘Mother’, a salt-baked celeriac made with truffled cream cheese and soft dates.
Salad with soul – yuzu kosho is a fermented paste made from ground yuzu citrus peel and green chillies.
This is Justin North’s version of a seafood civet, full of the strong salty taste of the ocean.