Serving six hungry guests, Trine Hahnemann’s Easter lamb is the perfect seasonal main.
Gill Meller’s seared venison dish is a mouth-watering work of art.
Looking to impress this Christmas? José Pizarro’s hake with clams, tomatoes and indulgent Cinco Jotas acorn-fed Iberian Ham makes a mouth-watering feast.
A wood-fired oven is the key to getting this dish perfect, but you’ll get a pretty good result if you cook it on a pizza stone in a red-hot oven.
Scandinavia has the art of ‘hygge’ – cosy comfort – down pat. Get a taste with Trina Hahnemann’s warming supper.
Succulently ripe berries and tender venison combine to create the ultimate winter dish.
Packed with multiple textures, you’ll love biting into the tender meatballs and chickpeas in this curry, covered in the mildly spiced sauce.
Celebrate the warmer weather by firing up a plate of this delectable pizzette.
Juicy, bursting with flavour and not a bun in sight – the Mindful Chef’s Mindful Burger makes a decadently meaty mouthful.
Embrace your wild side with this brand new initiative.