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.
Visually, this is a truly beautiful dish – impressive to serve when you are entertaining, but deceptively easy to make.
This lean venison dish is perfect for a lighter winter bite with a Nordic twist.
Jaw-dropping and gut-busting, this Dobos Torte cake from pastry expert Claire Clark is a delight for the senses.
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.
This refreshing, spicy dish of fresh fish ‘cooked’ in a bright citrus marinade comes layered up with avocado and red onion – serve it with crunchy tortillas and salsa for a taste of food with fire.
Tom Booton, Head Chef of Alyn Williams at The Westbury reveals his recipe for tender venison paired excellently with succulent flavours of autumn.
This is a healthy take on the classic and so tasty. The nut base is addictive; if you have any spare, roll it into balls and eat them as energy snacks.
“This combination is a little fancy and a bit unusual but it all works really well together.”