Go on, you know you’re itching for a bite of James Martin’s southern-fried buttermilk chicken with tomato and sweetcorn salsa.
Entirely plant-based, Icelandic chef Solla Eiríksdóttir’s vegan burgers with root vegetable fries make a delectably filling feast.
Souperb. This does take a bit of preparation, but it is totally worth it for the real depth of flavour. The roasting of the squash and the garlic brings out an intense, smoky sweetness that runs throughout the dish.
Gill Meller’s seared venison dish is a mouth-watering work of art.
Fruity and fragrant – finish a feast with these speedy chocolate pear crumbles for just the right amount of decadence.
Autumn dinner parties approaching? These squash and Parmesan crostini make great little snacks to enjoy with drinks.
Sink your spoon into swirls of autumn with this creamy pumpkin and sage soup.
David Everitt-Matthias’ roasted partridge, blood purée and baby parsnips with woodruff is an autumnal winner…
This is a stunning visual feast to finish a dinner party.
This autumn, whip up a feast with Liam Dillon’s delicious duo of autumnal recipes (and find out what keeps him inspired with our five minute chef session)
Stevie McLaughlin, Head Chef at Restaurant Andrew Fairlie shares his autumnal recipe for a creamed…
Chef Bruce Rennie shares his recipe for a moreish monkfish with monkfish liver, Vindaloo spices, pickled shallots and quince.
Fish at its finest – this smoked trout is bursting with freshness.
Dale Pinnock’s sesame soy salmon with vegetables and coconut rice is an Asian-fusion dish with serious filling power.
Ino Kuvacic’s split-style tuna is a mouth-wateringly modern take on a very old Croatian recipe.
Shut your eyes, and you’ll feel like you’re dining right by Croatia’s azure waters.
Solla Eiríksdóttir’s raw root salad is a feast for the senses.
Dig a fork into this Paris Brest. An exquisite dessert. this creation is made from choux pastry piped into a circle, covered in flaked almonds and filled with a mixture of praline, creme patissier and whipped cream.
Luke Nguyen’s soft rice paper rolls with prawns and pork are perfect for a tastebud trip to Vietnam, minus the jet lag.
Simple, but extraordinary. Chef Massimo Bottura conjures edible magic using basic ingredients.
Nathan Outlaw’s pan-fried scallops, creamed chicory, orange and tarragon dressing are a creamy blend of fresh seafood and moreish flavour.