Nathan Outlaw’s pan-fried scallops, creamed chicory, orange and tarragon dressing are a creamy blend of fresh seafood and moreish flavour.
Pippa Murray’s nut butter ice cream will give you that Friday feeling any day of the week.
Simple and silky smooth, these dark chocolate and orange set creams with muscovado sticks can be whipped up in minutes and left to set, leaving you time to really enjoy that gettogether with friends or family.
Adam Handling shares his recipe for ‘Mother’, a salt-baked celeriac made with truffled cream cheese and soft dates.
This is Justin North’s version of a seafood civet, full of the strong salty taste of the ocean.
Ideal for a wintery feast, the hazelnut oil in this dressing intensifies the nutty taste and moistens the vegetables.
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.
Murray Wilson, Head Chef of Muro at Rudding Park hotel shares his recipe for a tender John Dory delight.
James Morton recreates a childhood classic with this Scottish fried-mackerel dish.
This black bean mocha mousse cake is light, luscious and packed full of nutritiousness goodness.
The beauty of this dish is that not only is it a super-easy curry to make, it is also packed with powerful anti-inflammatory compounds and prebiotic components, too.
Creamy, custardy and packed full of coffee – meet your new favourite dessert.