Edible art – Chui Lee Luk’s lobster siam is a complex dish that’s worth taking your time over.
Icelandic chef Agnar Sverrisson serves up a refreshing blood orange with a moreish coconut sorbet.
Heaven! These three magic ingredients combine to make a flavour trio that becomes quite addictive.
Fish at its finest – this smoked trout is bursting with freshness.
One for the sweet toothed – here, the marbling is achieved by sandwiching the two different doughs with the Nutella and banana, then giving the dough a couple of judicious twists before laying it in the tin.
Succulently ripe berries and tender venison combine to create the ultimate winter dish.
The smell of red mullet cooking is unlike any other fish – it is utterly unique.
This looks very impressive considering that you don’t really make anything, and it’s great for dinner parties.
To make these fishcakes, it’s worth seeking out the best smoked available as it will make all the difference to the finished dish.