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.
Murray Wilson, Head Chef of Muro at Rudding Park hotel shares his recipe for a tender John Dory delight.
Use the freshest, best-grade fish fillet you can buy – this is a light, delicate dish that relies on the quality of its ingredients.
Gill Meller’s seared venison dish is a mouth-watering work of art.
Mark Best shares his recipe for a dreamy venison tenderloin with beetroot and cocoa, and peanut and vanilla crumble,
These juicy tacos bring vibrancy to even the dreariest of days.
A bit fancy, but this is a dish to show off with.
This black bean mocha mousse cake is light, luscious and packed full of nutritiousness goodness.
In this Nordic dessert, cardamom goes beautifully with velvety ganache and crunchy meringue.