Silken chocolate mousse with marcona almonds & raspberry sauce? Two words, yes please.
Protein-packed and easy to make, Julie Montagu’s beetroot, quinoa, black bean and flaxseed burgers make an excellent vegan dinner.
Beer-cured salmon? It might sound bizarre, but in the capable hands of Michelin chef Nathan Outlaw, it’s a wow-provoking combination.
Who said comfort food couldn’t be vegan? This butternut squash and sage macaroni is a shining example of slow-cooked heaven.
Prepare for eyes to glaze over when this instant coffee meringue gâteau is brought to…
‘Yule’ be mad to miss out on a slice of this chocolate-laden yule log.
This is fabulous feel-good food at its best..
James Martin shares his decadent winter dessert – cinnamon madeleines that pair perfectly with a addictive spiced caramel sauce.
Go on, you know you’re itching for a bite of James Martin’s southern-fried buttermilk chicken with tomato and sweetcorn salsa.
Channel your inner hygge with these simple potato waffles, decked with traditional creme fraiche, onion, roe and dill.
Calvados is a completely seductive apple brandy from France. When that apple-y booze is coupled with custard-soaked, crunchy-topped, buttery croissants and chunks of apple, you have a dessert perfect for any winter dinner.
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.
This looks very impressive considering that you don’t really make anything, and it’s great for dinner parties.
Fruity and fragrant – finish a feast with these speedy chocolate pear crumbles for just the right amount of decadence.
This is porridge as it should be: creamy and brimming with the flavour of apples, cinnamon and nuts.
Renowned Japanese restaurant Dinings SW3 are hosting a rare culinary collaboration with Japanese brewer Konotomo this September – and you’re invited to the table.
This is a stunning visual feast to finish a dinner party.
Hold on to your Plates – Kirk Haworth’s Aussie-inspired menu with Daisy Green Collection is both wholesome and vibrant, says Editor Sophie Ritchie.
Fish at its finest – this smoked trout is bursting with freshness.
Ice cream, ice cream, we all scream for ice cream. Especially when it comes to Julie Fishers’ salted caramel ice cream dream.