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.
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.
James Martin’s toffee ice cream cones are a fun and interesting way to turn tuiles into a creatively tempting dessert.
Try this summery fine dining dessert courtesy of Jessica Préalpato, pastry chef at Alain Ducasse au Plaza Athénée restaurant and recent World’s Best Pastry Chef 2019 winner.
Serve Matt Wilkinsin’s grilled peaches and chicken with rocket and kasundi in the sun with some crusty bread and a few glasses of wine for the perfect seasonal bite.
Keep it simple for supper with Trine Hahnemann’s luscious lobster salad, a dish bursting with juicy freshness.
James Martin’s strawberry meringues with cream are our idea of summer, rain or shine.
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.