Michelin chef Akis Chaniotis shares the intricate recipe for John Dory with hearts of palm, homemade tandoori, razor clams and a fricassée of baby gem lettuce.
James Martin’s salade niçoise with griddled tuna is an essential bistro and café classic. While others do foam, tinsel and fairy dust, this is a proper plate of food.
Tender and tastebud tantalising – Simon Rogan’s brill recipe is brilliant indeed.
In this comforting hake recipe, two big flavours are brought together, the sage and the mushrooms, but they complement the fish very well.
The chips in question aren’t chips so much as mash, which is as much of a staple to Sweden’s fried herring as chips are to British fried cod.
José Pizarro serves up a storm with this refreshing prawn carpaccio.
Steve Groves shares the recipe for a sumptuous scallop-filled spring dish.